Meatball – 35m (the leftover in the bag is the sauce for the meatball)
Cauliflower – 15m
Pesto – run under cool to warm water for a few minutes to thaw.
1. Cut open the bag to the cauliflower, and add it to the plate, in any fashion you would like, we have a section here on different methods here; https://www.caciopepemeals.com/pages/plating
2. Cut open the bag to the meatball, using tongs place the meatball into the centre of the polenta. Pour the remaining San Marzano tomato sauce in the bag, overtop of the meatball.
3. Cut one edge of the bag of pesto, use as a little mini piping bag to create whatever design you wish on your plate.