Product description
Luxurious Beef Wellington with all the sides and trimmings and an elegant dessert for sharing. Enjoy richly tender, grass-fed British beef fillet surrounded by a generous layer of earthy mushrooms. All hand-rolled in our Aberdeenshire butchery with a decorated puff pastry for a luxurious and attractive Christmas centrepiece. Served with classic sides and seasonal vegetables for a dinner full of flavour. Finish with our new Lemon Meringue Tart, a timeless and elegant finale.
INGREDIENTS
Beef Wellington
Beef fillet (48%), puff pastry (25%) (fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), butter (MILK), water, salt), mushroom duxelles (18%) (mushrooms, onions, salt, olive oil, parsley, black pepper, tarragon, chives), crepe (water, fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), free-range EGG, skimmed MILK powder, unsalted butter (MILK), sugar, salt).
British Outdoor Bred Dry Cured Smoked Streaky Bacon
Pork (97%), salt, demerara sugar, preservative (sodium nitrite).
Pork Chipolata Sausages
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.
Pork (70%), water, rusk (fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into natural sheep casings.
Maris Piper Roast Potatoes with Goose Fat
Please note: may contain nuts, peanuts & sesame seeds.
Potatoes (88%), Goose fat (8%), cornflour, rapeseed oil, salt.
Brussels Sprouts with Walnuts & Cranberries
May also contain other nuts, peanuts and sesame seeds.
Produced in a factory that handles Cereals containing Gluten, Celery, Crustaceans, Eggs, Fish, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Soya, and Sulphites.
83% Brussels sprouts, 7% dried cranberries (cranberries, sugar, sunflower oil), 7% WALNUTS, West country butter (butter (MILK), salt), salt, cracked black pepper.
Braised Red Cabbage
Please note: Contains alcohol, may contain nuts, peanuts & sesame seeds.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Red cabbage (60%), port (10%)(SULPHITES), red currant jelly (sugar, redcurrant juice from concentrate, water, gelling agent: pectin; acidity regulator: trisodium citrate; acid: citric acid), cranberries (8%), apple (4%), soft brown sugar, sherry vinegar (sherry vinegar, preservative: potassium METABISULPHITE), water, rapeseed oil, cornflour, salt, orange zest, ground cinnamon, nutmeg, ground clove.
Roasted Parsnips with Honey & Mustard
Please note: may contain nuts, peanuts & sesame seeds.
90% Parsnips, 5.5% Honey, Maple Syrup, Whole Grain Mustard (Water, MUSTARD Seed, White Wine Vinegar, Glucose-Fructose Syrup, MUSTARD Flour, Salt, Acidity Regulator: Acetic Acid; Cinnamon, Pimento, Turmeric Powder), Rapeseed Oil, Garlic, Lemon Juice from Concentrate, Salt, Dijon Mustard (Water, MUSTARD Seeds, Spirit Vinegar, Salt, Preservative: SODIUM HYDROGEN SULPHITE).
Lemon Meringue Tart
May also contain nuts, sesame, soya, sulphites.
Not suitable vegetarians.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
sugar, free range whole EGG, flour blend (WHEAT flour (with calcium carbonate, iron, niacin, thiamine), maize flour), lemon (12.1%), butter (MILK), free range EGG white, water, free range EGG yolk, inverted sugar syrup, vegetable oil (palm oil, rapeseed oil), modified starch (acetylated distarch adipate), vegan gelatine (tapioca starch, agar agar (stabiliser (agar))), preservative (citric acid), beef gelatine, stabiliser (carboxy methyl cellulose), stabiliser (guar gum, locust bean gum), baking powder (raising agents (sodium carbonates, diphosphates), WHEAT flour (contains calcium, iron, niacin, thiamine)), antioxidant (ascorbic acid), salt (salt, anticaking agent (sodium ferrocyanide)), stabiliser (xanthan gum).
NUTRITIONAL INFORMATION
Beef Wellington
| Typical per 100g |
| Energy: 933 kJ/223 kcal |
| Fat: 11.4g, of which Saturates: 6.7g |
| Carbohydrate: 11.5g, of which Sugars: 0.7g |
| Fibre: 1.4g |
| Protein: 17.4g |
| Salt: 0.5g |
British Outdoor Bred Dry Cured Smoked Streaky Bacon
| Typical per 100g |
| Energy: 1680 kJ/403 kcal |
| Fat: 32.2g, of which Saturates: 11.6g |
| Carbohydrate: 0.5g, of which Sugars: 0.5g |
| Fibre: 0g |
| Protein: 28.1g |
| Salt: 4.5g |
Pork Chipolata Sausages
| Typical per 100g |
| Energy: 962 kJ/231 kcal |
| Fat: 15.1g, of which Saturates: 5.4g |
| Carbohydrate: 9.2g, of which Sugars: 0.5g |
| Fibre: 0.4g |
| Protein: 15.3g |
| Salt: 2g |
Maris Piper Roast Potatoes with Goose Fat
|
Typical per 100g
|
|
Energy: 692 kJ/164 kcal
|
|
Fat: 9.6g, of which Saturates: 2.2g
|
|
Carbohydrate: 18.3g, of which Sugars: 0.8g
|
|
Fibre: 1.8g
|
|
Protein: 1.7g
|
|
Salt: 0.4g
|
Brussels Sprouts with Walnuts & Cranberries
|
Typical per 100g
|
|
Energy: 443 kJ/107 kcal
|
|
Fat: 8.5g, of which Saturates: 2.5g
|
|
Carbohydrate: 3.7g, of which Sugars: 2.9g
|
|
Fibre: 3.9g
|
|
Protein: 3.9g
|
|
Salt: 0.26g
|
Braised Red Cabbage
| Typical per 100g |
| Energy: 332 kJ/79 kcal |
| Fat: 0.8g, of which Saturates: 0.1g |
| Carbohydrate: 14.5g, of which Sugars: 12.4g |
| Fibre: 2.2g |
| Protein: 0.8g |
| Salt: 0.5g |
Roasted Parsnips with Honey & Mustard
|
Typical per 100g
|
|
Energy: 408 kJ/97 kcal
|
|
Fat: 2.3g, of which Saturates: 0.3g
|
|
Carbohydrate: 17.4g, of which Sugars: 11.7g
|
|
Fibre: 4.7g
|
|
Protein: 1.8g
|
|
Salt: 0.4g
|
Poultry Gravy
|
Typical per 100g
|
|
Energy: 229 kJ/54 kcal
|
|
Fat: 0.4g, of which Saturates: 0.3g
|
|
Carbohydrate: 3g, of which Sugars: 1.9g
|
|
Fibre: 0.6g
|
|
Protein: 9.6g
|
|
Salt: 0.82g
|
Lemon Meringue Tart
|
Typical per 100g
|
|
Energy: 1191 kJ/284 kcal
|
|
Fat: 10.7g, of which Saturates: 5.3g
|
|
Carbohydrate: 41.5g, of which Sugars: 30.5g
|
|
Fibre: 1.1g
|
|
Protein: 5.1g
|
|
Salt: 0.129g
|
HOW TO STORE
Beef Wellington
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
British Outdoor Bred Dry Cured Smoked Streaky Bacon
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Pork Chipolata Sausages
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Maris Piper Roast Potatoes with Goose Fat
- Storage: Keep frozen at -18°C or below
- Keep frozen before cooking.
- Once cooked, consume immediately.
Brussels Sprouts with Walnuts & Cranberries
- Storage: Keep frozen at -18°C or below
- Keep frozen before cooking.
- Once cooked, consume immediately.
Roasted Chantenay Carrots with Honey & Orange
- Storage: Keep frozen at -18°C or below
- Keep frozen before cooking.
- Once cooked, consume immediately.
Roasted Parsnips with Honey & Mustard
-
- Storage: Keep frozen at -18°C or below
- Keep frozen before cooking.
- Once cooked, consume immediately.
Lemon Meringue Tart
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Once defrosted store between 0 -5°c
- Shelf life defrosted: Store in refrigerator and use within 48 hours
COOKING INSTRUCTIONS
Beef Wellington
Cooking guidelines from defrosted: defrost minimum 24 hours in the fridge.
Carefully remove from the packaging, leaving on the baking paper. Allow to come to room temperature for at least 20 minutes.
Preheat oven to 210°C / fan 200°C / gas 6 along with a baking tray. Brush pastry with beaten egg yolk.
Place the Wellington (still on baking paper) onto the preheated baking tray and cook for:
Rare: 30-33 minutes
Medium: 40-43 minutes
Well done: 50-53 minutes
Remove from the oven and rest for 10 minutes before serving.
To serve, carefully lift the Wellington from the baking paper and slice into 1½ - 2cm slices.
Do not reheat once cooked, Cooking appliances vary in performance, these are guidelines only.
British Outdoor Bred Dry Cured Smoked Streaky Bacon
Cooking guidelines from defrosted: pre-heat a lightly oiled frying pan to medium.
Add bacon and fry for 4-5 minutes, turning halfway.
Cook for longer if you prefer it crispy.
Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
Pork Chipolata Sausages
Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Pan fry: heat a little oil in a frying pan. Cook on a high heat for 5½ -6 minutes, turning occasionally.
Grill: preheat grill to a high heat. Lightly oil the sausages and cook on the top shelf for 5½ -6 minutes, turning occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Maris Piper Roast Potatoes with Goose Fat
Cooking guidelines from frozen: Preheat oven 200°C / fan 180°C / gas 6, place a baking tray into heat.
Remove film lid and place the potatoes and goose fat directly onto the preheated tray. Place in the centre of the preheated oven and cook for 35-45 minutes. Allow to stand for 1 minute before serving.
Cooking guidelines from defrosted: Preheat oven 220°C / fan 200°C/ gas 7, place a baking tray into heat. Remove film lid and place the potatoes, and all the goose fat directly onto the preheated tray.
Place in the centre of the preheated oven and cook for 30-35 minutes. Allow to stand for 1 minute before serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Brussels Sprouts with Walnuts & Cranberries
Cooking guidelines from frozen.
Preheat oven 200°C / fan 180°C / gas 6
Remove film lid and place the tray onto a baking tray.
Place in the centre of the pre-heated oven and cook for 35- 40 minutes.
Stir halfway through the cooking time.
Allow to stand for 1 minute before serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Roasted Parsnips with Honey & Mustard
Cooking guidelines from frozen: Preheat oven 200°C / fan 180°C / gas 6.
Remove film lid and place the tray onto a baking tray.
Place in the centre of the pre-heated oven and cook for 35 - 45 minutes, stirring halfway through cooking time. Allow to stand for 1 minute before serving,
Stir through carefully prior to serving. Season to taste.
Cooking guidelines from defrosted: preheat oven 220°C / fan 200°C / gas 7
Remove film lid and place the tray onto a baking tray.
Place in the centre of the preheated oven and cook for 25-30 minutes, stirring halfway through cooking Allow to stand for 1 minute before serving, stir through carefully prior to serving. Season to taste
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Braised Red Cabbage
Cooking guidelines from frozen.
Preheat oven 200°C / fan 180°C / gas 6
Pierce film lid several times and place the tray onto a baking tray.
Place in the centre of the pre-heated oven and cook for 35-40 minutes.
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Cooking guidelines from defrosted: Microwave (based on 750- 800W):
Pierce film lid several times and heat on full power for 2 minutes, carefully peel back the film and stir, recover and heat for a further 2 - 2 1/2 minutes
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Lemon Meringue Tart
Defrost & Serve: this product is ready to eat once fully defrosted.
Keep the dessert in it's packaging and place into a fridge to defrost for 8-10 hours.
Remove from packaging when ready to serve.
Chef’s Tip: warm your knife in very hot water before slicing. This will help prevent the knife from sticking or tearing the dessert. Clean the knife after every cut, for a more pristine slice.
