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Excellent
Based on 190 reviews
Restaurant-quality meals delivered to your home
Prepared by chefs, My Supper Hero meal kits take less than 10 minutes to prepare.
Excellent
Based on 198 reviews
Why My Supper Hero?
Restaurant-quality meals at home
We deliver restaurant-quality meals throughout the UK. It's better quality, better value, more fun and more variety than a takeaway or restaurant.
10 minutes to get ready
More chatting, less chopping. Our meals take under 10 minutes to prepare, leaving you more time to spend with your guests.
Prepared by chefs
The easiest way to get a gourmet meal on the table with zero effort. All you have to do is pop them in the oven, warm up the sides, plate up, and enjoy.
Absolutely delicious
Our Sunday Roast meal kits are carefully crafted by Chefs and deliver a culinary experience that will make your time unforgettable.
Restaurant-quality meals at home
Enjoy restaurant-quality meals delivered throughout the UK, surpassing the quality and value of takeaways or restaurants. With less than 10 minutes of preparation time, you can relax and savor an incredible meal with your loved ones.
Prepared by chefs
The easiest way to get a gourmet meal on the table with zero effort. All you have to do is pop them in the oven, warm up the sides, plate up, and enjoy.
10 minutes to get ready
Our meals take under 10 minutes to prepare, leaving you more time to spend with your guests.
No cooking skill required
The easiest way to get a gourmet meal on the table. All you have to do is pop them in the oven, warm up the sides, plate up, and enjoy.
Discover our Hero meals
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Sunday Roast
-
Dinner Parties
-
Burgers
-
World Flavours
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Comforting
With My Supper Hero, staying in can be the new going out.
Serves 4 | £20 per head
Serves 8 | £18.75 per head
Ballotine of chicken stuffed with truffle mushroom butter, confit Koffmann potatoes roasted with garlic & herb butter, creamed savoy cabbage with mature cheddar cheese, carrots & parsnips braised in orange juice and glazed in smoked garlic honey, with cornbread, sage, onion & chestnut stuffing and finished with a rich, thick roast meat gravy and Yorkshire puddings.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
On the menu
This meal kit includes:
- Chicken with truffle butter
- Rich gravy
- Creamed savoy cabbage
- Carrots & parsnips
- Confit Koffmann potatoes
- Cornbread, sage, onion & chestnut stuffing
- Yorkshire puddings
Key information
Prep time: 10 minutes
Oven time: 70 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Celery, milk, sulphites, soy, nuts, gluten, eggs.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Take the chicken out of the fridge 30 minutes before cooking to bring to room temperature.
2. Place the chicken & confit Koffmann potatoes in a preheated oven at 200 degrees and cook for a total of 70 minutes. Turn the potatoes half way through.
3. At the same time, put the carrots & parsnips in the oven. Turn them halfway through.
4. When there is 40 minutes left on the timer add the stuffing to an oven proof dish, brush the top with melted butter and put in the oven until crispy.
5. In the last 10 minutes take out the chicken and leave to rest. Heat up the creamed cabbage in a small saucepan on a low heat till piping hot, and heat the gravy in a separate pan on a high heat till boiling.
6. Pop the Yorkshire puddings in the oven for two minutes or until hot through.
7. Carve the chicken with a sharp knife and serve with the crispy roasted vegetables and lashings of gravy.
Our chefs have done extensive testing to make sure the timings are correct. However we understand that everyone has different preferences, and not all ovens are the same, so please adjust the timings as needed.
4 Servings | £20 per head
Impress your guests with this dry aged beef rump, served with confit Koffmann potatoes roasted, sides, a rich thick roast meat gravy, cornbread, onion & chestnut stuffing.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
On the menu
This meal kit includes:
- Dry aged beef rump glazed in miso and black garlic butter
- Confit Koffmann potatoes roasted with garlic & herb butter
- Creamed savoy cabbage with mature cheddar cheese,
- Carrots & parsnips braised in orange juice and glazed in smoked garlic honey
- Rich thick roast meat gravy
- Cornbread
- Sage
- Onion & chestnut stuffing
Key information
Prep time: 10 minutes
Oven time: 70 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 2 days of delivery.
Allergens
Celery, milk, sulphites, soy, nuts, gluten.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Place the Côte de boeuf on a roasting tray on top of the herbs and garlic, and place in a preheated oven at 180 degrees. Cook for 30 minutes if you like your beef pink, 45 minutes for well done.
2. Half way through the cooking time, turn the beef, and spoon over some of the butter.
3. At the end of the cooking time, take the beef out of the oven to rest for 10 minutes.
4. While it's resting, heat up the mash in pan with a dash of milk. When it's piping hot, stir in the truffle paste.
5. Wash the salad and toss with the mustard dressing and crispy shallots.
6. Carefully cut the meat away from the bone, then slice into 2cm thick slices, and serve.
4 Servings | £17.5 per head
Crisp chicken skin, succulent juicy meat and the rich earthy flavour of truffle. This truffle roasted chicken is the perfect mix of everyday comfort and extravagance.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
On the menu
This meal kit includes:
- Suffolk Chicken roasted in truffle butter
- Confit Koffmann potatoes roasted with garlic & herb butter
- Creamed savoy cabbage with mature cheddar cheese
- Carrots & parsnips braised in orange juice and glazed in smoked garlic honey
- Cornbread
- Sage
- Onion & chestnut stuffing
- Finished with a rich, thick roast meat gravy
Key information
Prep time: 10 minutes
Oven time: 70 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Celery, milk, sulphites, soy, nuts, gluten.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Take the chicken out of the fridge 30 minutes before cooking to bring to room temperature
2. Place the chicken & confit Koffmann potatoes in a preheated oven at 200 degrees and cook for a total 70 minutes. Turn the potatoes half way through
3. At the same time, put the carrots & parsnips in the oven. Turn them halfway through
4. When there is 30 minutes left on the timer add the stuffing mix to an oven proof dish, brush the top with melted butter and put in the oven until crispy
5. In the last 10 minutes take out the chicken and leave to rest. Heat up the creamed cabbage in a small saucepan on a low heat till piping hot, and heat the gravy in a separate pan on a high heat till boiling
6. When everything is hot and crispy take out from the oven, carve the chicken with a sharp knife and serve with the crispy roasted vegetables and lashings of gravy
4 Servings | £16.25 per head
Substitute this vegan show-stopper for your usual Sunday Roast. With whole roasted celeriac and a flavoursome soy and mushroom jus, it's a true wintry feast.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
On the menu
This meal kit includes:
- Whole roasted celeriac glazed in a soy and roasted garlic jus
- Confit Koffman potatoes roasted with garlic & herb butter
- Creamed savoy cabbage with mature cheddar cheese
- Carrots & parsnips braised in orange juice and glazed in smoked garlic honey
- With cornbread, sage, onion & chestnut stuffing
Key information
Prep time: 10 minutes
Oven time: 70 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 2 days of delivery.
Allergens
Celery, milk, sulphites, soy, nuts, gluten.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Place the confit Koffmann potatoes in a preheated oven set to 200 degrees and cook for a total 70 minutes turning half way through
2. After 10 minutes, add the celeriac and all the jus to a tray and put in the oven for 60 minutes making sure to baste every 15-20 minutes
3. At the same time, put the carrots & parsnips in the oven. Turn them halfway through
4. when there is 30 minutes left on the timer add the stuffing mix to a oven proof dish, brush the top with melted butter and cook till crispy
5. In the last 10 minutes heat up the creamed cabbage in a small saucepan on a low heat until piping hot, and heat the gravy in a separate pan on a high heat till boiling
6. When everything is hot and crispy take out from the oven, carve the celeriac with a sharp knife, serve with the crispy roasted vegetables and pour over the jus.
Serves 4 | £23.75 per head
One of the most iconic dishes found on the menus of Paris is the côte de boeuf - a prime cut of meat that comes from the rib section and is the best rib-eye you can lay your hands on. It's known for its marbling and high fat content, which gives it its rich, flavourful taste.
One of the best things about côte de boeuf is that it's perfect for sharing. It's typically served as a large, bone-in steak that can be easily sliced and served to a group. It's a great option not only for a supper for two, but also for a special occasion or a casual dinner party, and it pairs well with a variety of side dishes, such as frites, truffle mash or, a crisp salad with a sharp vinaigrette.
A one kg free range côte de boeuf, truffle mash, and a simple green salad with a Dijon dressing. We think ours is a work of art.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
On the menu
This meal kit includes:
- Côte de boeuf
- Truffle paste
- Creamed mashed Koffmann potatoes
- Red wine truffle jus
- Crispy shallots
- Organic lettuce
- Mustard dressing
Key information
Prep time: 10 minutes
Oven time: 70 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide on Wednesdays and Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Mustard, milk, celery
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Place the Côte de boeuf on a roasting tray on top of the herbs and garlic, and place in a preheated oven at 180 degrees. Cook for 30 minutes if you like your beef pink, 45 minutes for well done.
2. Half way through the cooking time, turn the beef, and spoon over some of the butter.
3. At the end of the cooking time, take the beef out of the oven to rest for 10 minutes.
4. While it's resting, heat up the mash in pan with a dash of milk. When it's piping hot, stir in the truffle paste.
5. Wash the salad and toss with the mustard dressing and crispy shallots.
6. Carefully cut the meat away from the bone, then slice into 2cm thick slices, and serve.
Serves 4 | £13.75 per head
Free range Suffolk chicken in a sticky Korean galbi glaze, with slow cooked chilli sambal, kimchi fried rice, smacked cucumber and pickled kohlrabi, and hydroponic lettuce with a soy and sesame dressing.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
On the menu
This meal kit includes:
- Half a free range Suffolk chicken
- Slow cooked Sambal chilli sauce
- Pickled baby cucumbers
- Pickled Kohlrabi cabbage
- Pickled red chilli
- Soy and Sesame Dressing
- Kimchi fried rice
- Sesame seeds
- Fresh coriander
- Crate to Plate Red Lettuce
Key information
Prep time: 10 minutes
Oven time: 40 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide on Wednesdays and Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Sulphites, gluten(wheat), soya, sesame.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Line a roasting tin with foil, place the chicken in the tin (draining the sauce into a cup) and roast for 20 mins at 200 degrees.
2. After 20 mins, turn the oven down to 180 degrees, spoon the sauce over the chicken and roast for another 20 minutes.
3. 10 minutes before the end, fry the rice in a little olive or sesame oil.
4. Let the chicken rest for 5 minutes and top with sesame seeds, pickled chilli and fresh coriander.
5. Take a rolling pin and smash up the cucumbers, then tip into a bowl with the pickled Kohlrabi.
6. Wash the salad and toss with the soy and sesame dressing. Serve the chicken on a bed of rice, with the sambal, cucumbers and salad on the side.
Serves 4 | £14.5 per head
Our Coq au Merlot is a sophisticated and flavourful dish that is perfect for a special occasion or a cozy night in. With its tender chicken, rich red wine sauce, and fragrant herbs, this dish is sure to impress your guests and satisfy your taste buds.
Charlie's done all the hard work for you, so all you have to do is pop it in a casserole dish, heat in the oven, fry up the pancetta, mushrooms and onions, stir them into the stew, and enjoy.
Welcome Offer
- Become a member and get a complimentary £25 on your first order
-Receive a membership welcome gift: My Supper Hero Apron Worth £65
-All members receive free shipping
Meet Charlie, our Head Chef
My Supper Hero's head chef, Charlie Bronson, is a master of cuisines from all over the world. When Charlie worked at Bar Boulud in London's Mandarin Oriental Hotel, and later at Café Boulud in the Four Seasons in Toronto, he made thousands of plates of coq au vin, so her certainly knows a thing or two about making sure that his is the best version of this French classic.
Charlie's Coq au Merlot
Charlie's version of coq au vin is a modern take on the classic dish, featuring high-quality ingredients and a refined technique. He uses bone-in chicken, which he sears in a pan until crispy and golden brown. He then simmers the chicken in a red wine and port sauce that has been infused with herbs, mushrooms, pearl onions and bacon. The result is a rich, savory stew that is full of complex flavors and aromas.
Cooking Steps
1. Bring the Suffolk chicken and sauce to room temperature, then pop into a casserole dish, cover with a lid and cook for 15 minutes at 180 degrees.
2. Take the lid off the casserole dish. Put the celeriac gratin on a small tray and place in the oven next to the casserole dish and cook both for another 20 minutes (35 minutes in total)
3. While this is happening, pan fry the pancetta in a frying pan with a little olive oil until crispy, and then add the pearl onions and mushrooms until hot.
4. When the 35 minutes is up, spoon the crispy pancetta, mushrooms and onions into the casserole dish, and top with the sourdough breadcrumbs, then put back in the oven with the gratin for a final 5 minutes until everything is piping hot.
5. Wash the salad, toss with the Cab Sav dressing and enjoy!
Key information
Prep time: 10 minutes
Oven time: 40 minutes
This meal kit includes:
- Free range Suffolk chicken
- Chestnut mushrooms and pearl onions
- Pancetta
- Celeriac and black garlic gratin
- Sourdough breadcrumbs
- Cabernet Sauvignon dressing
- Crate to plate hydroponic lettuce
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide on Wednesdays and Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Sulphites, gluten(wheat), soya, sesame.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Burger Classics. Restaurant-quality.
Serves 2 | £14 per head
6oz British beef burger topped with red wine and truffled beef, Gruyere cheese, truffled dijonnaise and crispy shallots. Served in a Sally Clarke sesame brioche bun, with a hydroponic Romaine Caesar salad.
Serves 2 | £12.5 per head
The classic cheese burger with a 6oz British beef patty, with home made pickle cucumber, sweet pickled red onions, mature cheddar cheese, Sally Clarke sesame brioche bun and our Hero burger sauce punching with flavour. Served with a classic Romaine Caesar salad.
Serves 2 | £14 per head
6oz British beef burger, topped with smoked chipotle BBQ pulled pork, mature cheddar cheese, roasted black garlic aioli, and sweet pickled red onions. Served in a Sally Clarke sesame brioche bun with a classic Romaine Caesar salad.
Rich in flavours, these hero meals will take you on a world tour.
Serves 2 | £14 per head
Whole deboned sea bass stuffed with mixed vegetables in a chilli vinaigrette, cooked in banana leaf and finished with coconut broth. Served with coconut rice and rice crackers.
On the menu
This meal kit includes:
- Sea bass
- Mixed vegetables
- White miso
- Chilli dressing
- Coconut cream
- Jasmine rice
- Banana leaf
- Crispy garlic, shallots, cashews
- Coconut broth
- Rice crackers
Key information
Prep time: 10 minutes
Oven time: 25 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Celery, fish, sulphites, gluten (wheat), soya.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Preheat your oven to 200 degrees.
2. In a large bowl, mix the VEGETABLES with the CHILLI DRESSING, rip half of the herbs and toss them in, then season with salt and pepper.
3. Pop on your eco gloves. Lay the SEA BASS on the BANANA LEAF facing the direction of the lines of the leaf. Rub the inside of the fish with the WHITE MISO. Stuff the fish with the dressed MIXED VEGETABLES (saving any left overs to eat on the side), and roll up the banana leaf and secure with the butcher bands included.
Bake in the oven for 25 minutes.
4. Wash the JASMINE RICE until the water is clear and pop into a pan with mug of cold water. Add a pinch of salt, bring to the boil and then simmer with the lid on until the water has evaporated (about 15 minutes). When the rice is ready, fluff up with a fork and then mix in the COCONUT CREAM and top with toasted COCONUT CHIPS.
5. As the fish nears the end of its cooking time, bring the COCONUT BROTH to the boil. Take the fish out of the oven and cut through the banana leaf and butcher’s bands to expose the beautiful fish, then butterfly. Pour the broth over the inside of the fish and top with CRISPY GARLIC, SHALLOTS AND CASHEWS. Give a good squeeze of lime and top with ripped pieces of the remaining herbs.
6. Enjoy with rice crackers on the side.
Serves 2 | £16 per head
A good biryani is a work of art. And this is a great one! Mild in spice but aromatic and flavoursome with hints of cumin, saffron and cardamon. The pastry lid is traditionally used to create a seal to steam the rice and slow cook and tenderise the meat. Quite often the pastry is not actually eaten, although we think this is the best bit!
On the menu
This meal kit includes:
- Slow-cooked marinated lamb leg
- Mace and cardamom
- Chilli and ginger
- Crispy shallots
- Rose water
- Saffron water
- Butter and cream mix
- Basmati rice
- Chilli and lime paratha
- Tomato petals
- Raita
- Egg wash
- Puff pastry
Key information
Prep time: 10 minutes
Oven time: 45 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Milk, sulphites, gluten (wheat), sesame.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Rinse the rice until the water runs clear, then boil for 5 minutes with a pinch of salt and a squeeze of lime juice. Pop the drained rice into a bowl, and mix in the butter, cream and saffron water.
2. Add the lamb mix to a medium size Dutch oven or oven proof dish and fold in the rose water, chilli and ginger, and spice mix. Layer the rice over the lamb mix and top with tomato petals and crispy shallots.
3. Roll out the pastry on a dusted surface and cut a shape slightly wider than your pie dish. Brush the rim of the pie dish with egg wash and carefully place the pastry lid over the top. Gently press down the side of the pastry to the rim with a fork to make a seal.
4. Brush the top of the pastry with egg wash, sprinkle over the seed mix and pop in the oven at 180 degrees for 40 minutes.
5. Remove the paratha from the plastic film and heat on both sides in a dry pan until fluffy, crispy and golden brown.
6. To eat, tear off pieces of the paratha and dip in the raita, or use to grab mouthfuls of the beautiful biryani.
Serves 2 | £14 per head
We’re not going to lie, this is a 100% sesame explosion! Half a Suffolk chicken with a sesame glaze on a bed of creamy tahini sauce, topped with chopped cherry tomatoes and green chillies for a satisfying crunch. On the side, roasted heritage carrots and chickpeas tossed in honey and Belazu’s rose harissa, and topped with crumbled feta. Oh, and if you haven’t had enough sesame, a toasted sesame pretzel ring finishes it off.
On the menu
This meal kit includes:
- Tahini glazed chicken
- Tahini glaze
- Whipped tahini
- Cherry tomatoes
- Jerusalem-style pretzel
- Harissa roasted carrots
- Crispy parsley
- Feta cheese
- Sumac
- Lemon
Key information
Prep time: 10 minutes
Oven time: 40 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Milk, sulphites, gluten, soya, sesame, eggs, nuts.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Remove the chicken, discard the lemon and thyme sprigs, and place in a roasting tray. Surround the chicken with the carrots and roast for 40 minutes at 180 degrees.
2. After 20 minutes squeeze the tahini glaze over the chicken, and toss the chickpeas in with the carrots.
3. Cut the cherry tomatoes in quarters and toss in a bowl with the green chilli dressing, a squeeze of lemon, sumac, a good sprinkle of sea salt, pepper and a glug of olive oil.
4. 10 minutes before the chicken is ready, pop the sesame pretzel in the oven to warm (you’re going to have this on the side).
5. To plate up, squeeze the tahini sauce onto a serving plate using the back of a spoon to cover the base, and place the chicken directly on top. Take a generous spoonful of the marinated cherry tomatoes and drizzle over the top of the chicken letting the juices seep into the tahini.
6. Finally, spoon the carrots and chickpeas into a separate dish, crumble over the feta and top with fried parsley and another glug of olive oil.
If this little tour of the world has whetted your appetite then stay tuned for more. We'll shortly be adding even more amazing dishes to the menu from Morocco, China, Portugal and Mexico
Serves 2 | £17 per head
This is chef Charlie's take on a Moroccan classic. Adding the merguez sausage and crumbly feta gives this dish an exciting twist, with different textures and contrasting flavours.
Tagine of lamb shank with preserved lemon, chickpeas, piquillo pepper and a lamb merguez sausage, topped with feta and served with saffron & herb couscous with olives and smoked almonds, alongside babaganoush and a sangak flat bread.
On the menu
This meal kit includes:
- Lamb shank with sauce, merguez and garnish
- Sliced olives, peppers and raisins
- Smoked almonds
- Saffron & herb couscous
- Mixed fresh herbs
- Marinated feta cheese
- Hot stone sesame flatbread
- Babaganoush
- Lemon
Key information
Prep time: 10 minutes
Oven time: 40 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Sulphites, celery, gluten, beef, nuts, almonds, milk, sesame.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Put the Lamb shank with sauce, merguez & garnish into a dutch oven or oven-proof dish. Cook with the lid on, in the centre of the oven, at 200 degrees for 20 minutes.
2. After 20 minutes take the lid off, baste the shank with the sauce and return to the oven for a further 20 minutes, this time with the lid off.
3. Put the saffron couscous in a bowl, and pop in the microwave for 2 minutes. Chop the fresh herbs and mix through the couscous with the sliced olive, peppers, and raisins and the smoked almonds. Add a dash of olive oil and a squeeze of lemon.
4. Warm the flat bread in the oven for a few minutes. While it's warming, you can put the harissa and the babaganoush into separate bowls and drizzle a little olive oil over the top.
5. When the tagine is hot, remove from the oven, crumble over the feta and serve.
Serves 2 | £12.5 per head
Scottish salmon fillet marinated in a Middle Eastern blend of herbs and spices, with homemade chilli sauce, pickled Isle of Wight tomatoes and guindilla peppers, red cabbage and zaatar slaw, and green tahini yoghurt, served on a Khobez flatbread, with a side of fresh tabbouleh.
On the menu
This meal kit includes:
- Salmon marinated in Zhoug
- Chilli sauce
- Green tahini yoghurt
- Red cabbage slaw
- Pickled tomatoes
- Pickled guindilla peppers
- Tabbouleh
- Mixed fresh herbs
- Khobez flatbread
Key information
Prep time: 10 minutes
Oven time: 20 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Milk, sulphites, gluten (wheat), sesame.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Soak the skewers in water for 5 minutes.
2. Chop the fresh herbs and mix through the tabbouleh with a dash of olive oil and a squeeze of lemon.
3. Thread the salmon on to the skewers and brush with olive oil. Grill or barbecue for 6-8 minutes on each side, brushing with olive oil when you turn the skewer over.
4. Toast the Khobez flatbread on the BBQ or under the grill.
5. Layer your flatbread in this order: chilli sauce, pickled tomatoes, salmon, red cabbage slaw, green tahini yoghurt, and top with a pickled guindilla pepper. Roll up and enjoy as a wrap with the tabbouleh on the side.
Cozy, hearty meals that feel like a warm hug on a plate.
2 Servings | £12.5 per head
Suffolk chicken pie with oyster and chestnut mushrooms and leeks. Served with smoked garlic and clotted cream mash and a tangy salad of endive, fresh and pickled autumn apples, and candied pecans tossed in a Chardonnay vinaigrette.
On the menu
This meal kit includes:
- Suffolk chicken pie mix
- Puff Pastry
- Egg wash
- Creamed Koffmann mashed potatoes
- Clotted cream
- Endive
- Pickled apple
- Granny Smith apple
- Candied pecans
- Chardonnay dressing
Key information
Prep time: 10 minutes
Oven time: 40 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Celery, eggs, milk, sulphites, gluten (wheat), nuts, mustards.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Preheat the oven to 180 degrees. Pour the pie mix into a shallow pie dish (an 8 inch dish is perfect but you can use anything you have).
2. Roll out the pastry on a dusted surface and cut a shape about an inch wider on all sides than your pie dish.
3. Brush the egg wash around the rim of the dish and lay the pastry over the rim. With the back of a fork, gently press down the sides of the pastry to make a seal.
4. Brush the top of the pastry with egg wash. Gently score the pastry in right to left diagonals with a fork and then repeat with left to right diagonals so that you end up with a criss cross. Sprinkle with sea salt (preferably Maldon) and pop in the oven for 40 minutes.
5. Heat up the mash in a pan on the stove with a tablespoon of milk and when piping hot, pour in the clotted cream.
6. Cut the bottom of the endive & separate the leaves. Thinly slice the apples the same thickness as the pickled apples then toss into the salad with the Chardonnay dressing and top with the candied pecans.
2 Servings | £14 per head
Confit Barbary duck leg braised with red wine and port, topped with a crust of crushed Koffmann new potatoes and parmesan. Served with a hydroponic organic lettuce, Cab Sav house dressing and crispy shallots.
Note from Jamie:
This Parisian Bistrot De Luxe favourite is an homage to a dish I first tried at Keith McNally’s restaurant Pastis in New York back in the 90’s and have been riffing off ever since. It is simple to prepare but frighteningly addictive. It goes terrifically well with a Pinot Noir or even a white Burgundy. But I like to think a cheeky glass of Prosecco pairs beautifully and gives this mid-week supper a sense of occasion!
On the menu
This meal kit includes:
- Pie mix
- Crushed potatoes
- Crispy shallots
- Aged Parmesan
- Hydroponic salad
- Cabernet Sauvignon dressing
Key information
Prep time: 5 minutes
Oven time: 45 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Celery, milk, sulphites.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Add the pie mix to a shallow oven proof dish (approx 8 inch diameter) then top with the crushed potatoes, making sure the crust is even but not smooth (this ensures that it crisps up nicely) and then sprinkle over the parmesan.
2. Put the pie in a pre-heated oven at 180 degrees for 45 minutes until the potato crust is crisp and piping hot.
3. Wash and toss the salad with the Cab Sav dressing and top with crispy shallots.
2 Servings | £15 per head
A classic French dish of confit British duck leg, braised rare breed pork belly, traditional toulouse sausage on top of a rich cannellini bean cassoulet with carrots, celery and sweet onions, topped with herbed sourdough breadcrumbs. Served with a chopped baby gem salad dressed with a Dijon mustard dressing and crispy shallots, baked Parisien sourdough and Netherend Farm salted butter.
On the menu
This meal kit includes:
- Cannellini bean cassoulet
- Confit duck* with olive oil, sage, thyme and rosemary
- Rare breed pork belly
- Toulouse style sausage
- Sourdough breadcrumbs with rosemary and thyme
- Dijon mustard vinaigrette
- Crispy shallots
- Parisien sourdough
- Netherend Farm salted butter
- Baby gem lettuce
* Note: one duck leg provides enough meat for 2 portions
Key information
Prep time: 10 minutes
Oven time: 50 minutes
How is this meal delivered?
This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy.
Where and when do you deliver?
We deliver nationwide, only on Fridays.
What the meal's shelf life?
Eat within 3 days of delivery.
Allergens
Celery, milk, sulphites, gluten (wheat), soya, mustards.
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards.
Cooking steps
1. Place the duck, pork belly and sausage on a lightly oiled roasting tray and pop in the oven at 180 degrees.
2. Now pour the beans into a casserole dish and heat up on the stove.
3. Put the Casserole Dish into the oven next to the roasting tray and cook the cassoulet with the lid off at 180 for 20 minutes.
4. After 20 minutes, add the duck, sausage and the pork belly to the cassoulet and sprinkle with breadcrumbs. Pop the baguette in the oven and cook everything for a further 10 minutes or until piping hot with the breadcrumbs crispy.
5. Wash and roughly chop the baby gem, and toss with the dressing and shallots.
How it works:
1 - Choose your delivery date
2 - Finish your meal at home
3 - Enjoy your night off!
Roasted Côte de Boeuf, served with Truffle Mash and Red Wine Truffle Jus
Eat Brilliantly
Our mission is to give you everything you need to elevate your home-cooking game. Say goodbye to the hassle of traditional takeout or dining out and experience restaurant-quality meals in the comfort of your own home.
Don't settle for ordinary meals at home. Upgrade your dinner game with My Supper Hero.
Highest Quality.
Fresh Ingredients.
My Supper Hero's meal kits are prepared with only the freshest and highest quality ingredients. We work with local suppliers who really care about their products.
Our meat and poultry comes from the Rare Breed Meat Company at Herons Farm.
All our fish is fresh, sustainable and comes from the Wright brothers of Borough Market.
Our grocer was established by a Michelin star-ex chef out of Covent Garden and now operates out of Wimbledon.
Pulled Mushroom Bao Buns
FAQ
What will I need to do?
Most of the prep has been done for you, leaving you to do the fun bits that finish off the dish to make it your own. Your meal comes with easy-to-follow coooking instructions, and you should be able to put it together in under 10 minutes (oven/stove time aside). All you need to do is a little bit of roasting, a little bit of grilling, dress the salad, and put it all together. Open up a bottle of wine and enjoy!
Deliciousness Guaranteed
Deliciousness is Guaranteed!
If theres anything you don't like about your meal, we'll be happy to replace it for you. No questions asked. So order now for less chopping, and more chatting!
Delivery Information
We can't specify exactly what time of day your delivery will arrive, but all deliveries are made between 9am and 6pm, to ensure you've got plenty of time to cook your supper. You'll receive notifications from our couriers by text and/or email when your order is out for delivery.
As your delivery will contain perishable food items, we won't be able to redeliver on the following day, so please make sure you tell us where our driver can leave your parcel if there's no one home.
Ingredients & Allergen
We have taken care to list the major allergens found in our dishes. Please be aware that all of our dishes are prepared in a kitchen that handles celery, fish, eggs, milk, sulphites, gluten, soya, peanuts, nuts, sesame, and mustards. Our pastas are prepared in a kitchen that also handles crustaceans. There is a therefore a risk of trace allergens and cross contamination.
Do we use sustainable packaging?
We’re committed to using recycled and recyclable packaging and to keeping the amount of plastic we use to a minimum. We’re not just looking at the number of packaging pieces per delivery, but also how we can make the pieces we use as small as possible.
Who are our suppliers?
Our team counts on decades of experience in the food business.
We’re one of the few companies in this space that knows the provenance of every fresh ingredient we use. We work with independent and local suppliers who really care about their products.
Our meat and poultry comes from the Rare Breed Meat Company at Herons Farm.
All our fish is fresh and sustainable and comes courtesy of Ben and Robin Wright of the Wright brothers of Borough Market.
Our grocer was established by a Michelin star ex-chef out of Covent Garden and who now operates out of Wimbledon.
Our lettuce is grown hydroponically by Sebastien Sainsbury’s Crate to Plate 100% sustainable and organic and in terms of freshness, it’s delivered to you within 24 hours of being harvested!
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Who We Are
From punchy Piri-Piri to fragrant koftas, our meal kits are put together by our team of top chefs, inspired by how they like to eat at home. And with less than ten minutes prep, there’s more time to chill out.
Who We Are
From punchy Piri-Piri to fragrant koftas, our meal kits are put together by our team of top chefs, inspired by how they like to eat at home. And with less than ten minutes prep, there’s more time to chill out.
Who We Are
From punchy Piri-Piri to fragrant koftas, our meal kits are put together by our team of top chefs, inspired by how they like to eat at home. And with less than ten minutes prep, there’s more time to chill out.
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