1. Place your dressed crab onto a serving plate, dress your Asian salad with the dressing provided and a squeeze of lime juice then serve

1. Remove potatoes from the bag, place onto a tray and roast in the oven at 200c for 30 minutes

2. Remove outer plastic from lobster and place a tray directly into oven for 10 minutes to reheat

3. In a small pan, measure 2 tbsp of water and bring to a simmer. Break up the mirin butter sauce into pieces and whisk into a pan whilst on a medium heat. Once melted, it is ready to serve

4. Spoon the mirin sauce onto the lobster and serve with the potatoes

1. Place a frying pan on a high heat and pour in 3 tbsp of neutral oil (veg, sunflower, rapeseed oil)

2. Remove steak from bag and season with season mix provided. When pan is smoking hot, place steak in pan and push down slightly so that the meat is in full contact with the pan. Sear until golden on one side, then turn over.

3. Now, remove butter from package and place into pan. Let the butter melt and begin to foam, then baste the steak using a dessert spoon for 1 minute with the foaming butter. Remove steak from pan and place on an oven tray.

4. Cook in oven: 8 mins for rare, 14 mins for medium rare, 18 mins for medium, 24 mins for medium well, 32 mins for well done. Remove from oven and cover with tin foil or a bowl. Allow it to rest for 10 mins. Slice thinly and serve. 

5. Fill your kettle with water and bring to boil. Pour boiling water into a medium pot and place on a high heat.

6. Season with salt. Place broccoli into boiling water for 3mins, remove and place into a colander to drain. Finally, put broccoli into the steak pan that you set aside and place on a high heat. Season with broccoli seasoning provided and sear on one side until golden brown. Serve with smoked mayo on the side.

7. Remove XO sauce from packet and heat until piping hot in a small pot.

8. Serve your 32-day, dry-aged ribeye with broccoli and XO sauce.