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Loup En Croute followed by Blood Orange Pavlova

Regular price £52.50

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Loup en Croute with champagne cream and spring greens:
Our Loup en Croute is a classic springtime favourite here at The Host’s Pantry. The deliciously delicate seabass is surrounded by leeks, carrots, celery and spinach before being encased in a flaky, buttery puff pastry. Served with a decadent champagne cream and fresh spring greens this light and fresh recipe is a true showstopper dish for any occasion.

Blood Orange Pavlova:
This dessert is a wow factor dish! A game changing take on the traditional pavlova, featuring the delicious flavours of blood orange. Like a subtly sweet orange that has been infused with tangy red grapefruit and hints of tart cherries and raspberries. Crisp on the outside and deliciously marshmallowy on the inside, this pavlova really is irresistible. Served with whipped cream, passion fruit and slices of blood orange your guests will all be asking for the recipe!

Loup En Croute: 40 mins
Blood Orange Pavlova: 60 mins

Loup En Croute: 25 mins
Blood Orange Pavlova: 10 mins

Here's a List of the Required Equipment for the Meal.

• 2 mixing bowls
• Electric whisk/hand whisk
• Saucepan
• Grater
• Bowls x3
• Fine sieve
• Small plate/saucer
• Pencil
• Baking tray x 2
• 3 saucepans (1 lidded)
• Baking paper
• Sharp knife
• Chopping board
• Jug
• Serving plates

These are staple kitchen cupboard ingredients that we do not include in the box.

• Salt and pepper
• Olive oil
• Caster sugar

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