NUTRITIONAL INFORMATION
Pigs In Blankets
| Typical per 100g |
| Energy: 719 kJ/173 kcal |
| Fat: 13.2g, of which Saturates: 4.3g |
| Carbohydrate: 5.5g, of which Sugars: 0.3g |
| Fibre: 0.3g |
| Protein: 7.9g |
| Salt: 1.26g |
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 |
Roasted Chantenay Carrots with Honey & Orange
Typical per 100g |
Energy: 316 kJ/76 kcal |
Fat: 4.6g, of which Saturates: 0.9g |
Carbohydrate: 8.1g, of which Sugars: 7.4g |
Fibre: 2.2g |
Protein: 0.7g |
Salt: 0.65g |
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 |
Pistachio & White Chocolate Cheesecake
| Typical per 100g |
| Energy: 1905 kJ/455 kcal |
| Fat: 31g, of which Saturates: 16g |
| Carbohydrate: 39g, of which Sugars: 29g |
| Fibre: 1.1g |
| Protein: 5.3g |
| Salt: 0.5g |
Beef Gravy
| Typical per 100g |
| Energy: 365 kJ/86 kcal |
| Fat: 0.5g, of which Saturates: 0.1g |
| Carbohydrate: 2.7g, of which Sugars: 1g |
| Fibre: 0.5g |
| Protein: 18.8g |
| Salt: 0.65g |
INGREDIENTS
Pigs In Blankets
Please note: contains pork.
Pork (53%), streaky bacon (25%) (pork, salt, sugar, preservatives (sodium nitrate, potassium nitrate), antioxidant (sodium ascorbate), smoke flavour), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamine), salt, seasoning (salt, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamine), dextrose, preservative (sodium SULPHITES), spices (white pepper, nutmeg), spice extract, antioxidant (sodium ascorbate)).
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.
83% Brussels sprouts, 7% dried cranberries (cranberries, sugar, sunflower oil), 7% WALNUTS, West country butter (butter (MILK), salt), salt, cracked black pepper.
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.
Roasted Chantenay Carrots with Honey & Orange
May also contain 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.
90% carrots (carrots, rapeseed oil, salt, rosemary), 4% orange juice from concentrate, 2.6% honey, water, butter (MILK), tapioca starch, sugar, salt, paprika powder, cracked black pepper, cinnamon powder, clove powder, ground nutmeg.
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).
Beef Gravy
Beef stock (82%) (spring water, beef bones, chicken bones, calves feet, onions, carrots, garlic, tomato puree, thyme, black peppercorns, bay leaves), roasted beef bone infusion (16%), cornflour, beef, redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate). May also contain celery, gluten, egg, fish, milk, mustard, soya & sulphites.
Pistachio & White Chocolate Cheesecake
May Contain traces of eggs, other nuts, peanuts, sesame seeds.
Produced in a Factory that handles´. gluten, eggs, milk, nuts, peanuts, soya, sulphites.
Soft cheese (cream, MILK, salt (sodium ferrocyanide)), biscuit crumb (fortified WHEAT flour (WHEAT flour, calcium carbonate, niacin, iron, thiamine), wholemeal WHEAT flour, vegetable oils (palm, rapeseed), sugar, raising agents (sodium carbonate, ammonium carbonate)), double cream (MILK), white chocolate (sugar, cocoa butter, MILK powder, emulsifier (SOYA lecithin)), PISTACHIO spread 5% (sugar, vegetable oils (sunflower, palm), PISTACHIOS, whey (MILK), lactose (MILK), skimmed MILK powder, emulsifiers (sunflower, SOYA lecithin), colour (Copper complexes of chlorophyll and chlorophyllin)), icing sugar (sugar, anti-caking agent (tricalcium phosphate)), margarine (vegetable oils (palm, rapeseed), water, salt, emulsifier (polyglycerol esters of fatty acid), colouring (curcumin, annatto)), PISTACHIOS 3.5%, raspberry pieces.
HOW TO STORE
- 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
COOKING INSTRUCTIONS
Traditional Chateaubriand
Heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over. Season with salt & pepper and place on a rack in a roasting tin and cook in a pre-heated oven at 230°C / fan 210°C / gas 8 for:
Rare: 6-8 Minutes
Medium Rare: 10-12 Minutes
Medium: 14-16 Minutes
Well Done: 18-20 Minutes
Remove the meat from the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.
Low Temperature Cooking:
remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80ºC.
Transfer meat to the roasting tray. Season with salt and pepper.
Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC.
Approximate cooking time at 80ºC: 60 - 90 minutes.
No need to rest meat, as it has rested during cooking process.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Pigs in Blankets
Cooking guidelines from defrosted: remove all packaging.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn 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 35-38 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 minutes, stirring halfway through cooking
time. 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.
Roasted Chantenay Carrots with Honey & Orange
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.
Beef Gravy
Cooking guidelines from defrosted:
On the hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot. Use immediately.
Microwave (based on 900W, on medium setting): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot. Stir well and use immediately.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pistachio & White Chocolate Cheesecake
Defrost & Serve: this product is ready to serve once fully defrosted.
Defrosting guidelines: keep each dessert in its packaging and defrost in the fridge for 12-14 hours.
Remove from the packaging; support the base of the cheesecake and carefully place it onto a cold plate.
Remove the plastic ring; loosen by sliding a warm knife or small spatula inside the ring that surrounds the cheesecake then peel off gently to remove.
