A steakhouse, a Tuscan braise and a soy-glazed seabass, with four scrambled-egg breakfasts and a chocolate banana loaf

Fish and dairy are the two to know here, and both matter for a guest with an allergy. The seabass is honey soy glazed, so it carries soy as well; the Tuscan chicken is cream-based, the mini peppers are filled with ricotta, and Parmesan goes over the baby corn. The strip steak, the chimichurri, the quinoa and the asparagus are all clear of dairy. Nothing on this delivery contains tree nuts or peanuts.

Breakfast is four scrambles with spinach and mushrooms, and the sourdough is deliberately plated apart rather than packed against them. Eggs give off steam for hours after they are boxed, and bread sitting in that steam is inedible by morning two. Toast it fresh, spoon the eggs over, and it eats as though it was made that minute. The banana bread is the other half of the morning — pre-sliced, with cinnamon yogurt in its own tub.

Reheating: the Tuscan chicken and the seabass both want 350°F covered for around ten minutes, the fish more gently than the chicken. The strip steak is medium rare and should be eaten cold, sliced over the roasted pepper quinoa with the pineapple chimichurri spooned across. Eggs are the one thing to warm carefully — thirty seconds at half power, no more, or they turn rubbery and weep. The asparagus is honestly best cold, straight from the container.