Preheat your oven to 200 degrees C / 180 degrees (fan oven). When the oven is hot, remove the tinfoil from the pie and place in the oven to warm through for 25 – 30 minutes.
Empty the contents of both soup containers into a small sauce pan and reheat until just simmering. Meanwhile, reheat the brioche in the same oven for five minutes or so, lay the table and pour yourself a drink. Toss the bitter leaves with the fennel, pecans and citrus dressing, and transfer to serving plates. When the soup has warmed through, transfer to two serving bowls, top each one with a drizzle of truffle oil and a few Parmesan crisps.
Once the pie has been in the oven for approximately 20 minutes, decant the greens into a saucepan. On a gentle heat, continuously stir until warmed through. Reheat the winter roots on a baking tray in the oven for 5-8 minutes. Alternatively reheat in a microwave on a high heat for 2-3 minutes.
When the Pie is piping hot throughout, it’s ready to go. Carefully remove from the oven and plate up, dividing the Pie , greens and roots between two plates.
When you are ready for dessert, remove the lid from the tinfoil tray marked Sticky Toffee Pudding, and reheat in the oven for 8-10 minutes. Meanwhile, reheat the sauce in a sauce pan over a medium heat until it just simmers, or reheat on a medium heat in a microwave for 2 minutes. Remove the tinfoil tray from the oven, and transfer each piece to a serving bowl. Pour over the warm brandy caramel sauce and pouring cream.