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 |
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: 261 kJ/62 kcal |
| Fat: 0.2g, of which Saturates: 0.1g |
| Carbohydrate: 3.8g, of which Sugars: 0.9g |
| Fibre: 0.5g |
| Protein: 11.6g |
| Salt: 0.43g |
Triple Belgian Chocolate Delice
| Typical per 100g |
| Energy: 1620 kJ/387 kcal |
| Fat: 27.9g, of which Saturates: 15.8g |
| Carbohydrate: 26.7g, of which Sugars: 24.6g |
| Fibre: 1.7g |
| Protein: 5.2g |
| Salt: 0.109g |
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.
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.
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).
Poultry Gravy
Please note: may contain celery, gluten, crustaceans, egg, fish, milk, mustard, sesame seeds. soya & sulphites.
Chicken stock (81%) (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), roasted chicken bone infusion (16%), redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate), cornflour, chicken.
Triple Belgian Chocolate Delice
May also contain other nuts, sesame and sulphites.
Not suitable for vegetarians.
May also contain other nuts, sesame and sulphites. should be sesame seeds
whipping cream (cream (MILK), stabiliser (carrageenan)), white chocolate (8.4%)(sugar, cocoa butter, whole MILK powder, emulsifier (SOYA lecithin), vanilla extract), sugar, MILK chocolate (6.1%)(sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier (SOYA lecithin), vanilla extract), free range EGG yolk, dark chocolate 54% (4.1%)(cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithin), vanilla extract), dark chocolate 70% (3.8%) (cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithin), vanilla extract), water, marzipan (sugar, ALMOND, glucose syrup, stabiliser (glycerol), bitter ALMOND, stabiliser (sorbitol)), HAZELNUT paste (HAZELNUT paste, sugar, brown sugar), free range EGG white, MILK chocolate shaving (2.4%) (sugar, cocoa mass, cocoa butter, whole MILK powder, skimmed MILK powder, emulsifier (SOYA lecithin), natural vanilla flavouring), cocoa powder, fine crumbled biscuit (WHEAT flour, sugar, butter (MILK), MILK, salt, malt extract (BARLEY), raising agent (sodium carbonates)), free range whole EGG, WHEAT flour (with calcium carbonate, iron, niacin, thiamine), beef gelatine, glucose, biscuit cereals coated in dark chocolate (chocolate (cocoa mass, sugar, cocoa butter, MILK fat, emulsifier (SOYA lecithin), natural vanilla flavouring), crisped cereals (WHEAT flour, sugar, WHEAT malt flour, starch (WHEAT), raising agent (sodium carbonates), salt, cocoa butter, natural vanilla flavouring), glucose syrup, sugar, glazing agent (gum arabic)), butter (MILK), stabiliser (carboxy methyl cellulose), gold powder (colour carrier (potassium aluminium silicate), colours (iron oxides and hydroxides, calcium carbonates), anticaking agent (silicon dioxide)).
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
British Free-range Bronze Turkey Crown
Cooking guidelines from defrosted: remove all packaging. Make sure the crown is fully defrosted prior to cooking.
If you have a meat thermometer, probe to check the thickest part of the breast is above 0°C. before allowing it to reach room temperature.
Pat dry with kitchen paper then weigh to calculate the cooking time required, as it may be heavier than weight stipulated. At least 30 minutes before cooking, preheat the oven to 180°C / 160°C fan / gas mark 4.
Place the crown in a large roasting tin breast side up and season with salt and pepper. Add 250ml of water into the roasting tin. This is to catch the juices from the crown and to make the gravy. If desired, add a few of your favourite vegetables around the crown.
We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one.
Cook the turkey in the centre of the preheated oven using the timings guide below.
Check halfway through the cooking time and regularly after that as the timer may pop prior to the guide on timings.
The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C.
When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes. You must ensure that the thickest part of the breast has maintained a core temperature of at least 65°C for a minimum of 10 minutes.
To check the turkey is cooked & piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breasts with a skewer. The juices must run clear.
Once the joint is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes, ideally longer. Don't cover it, it won't go cold, and the juices will settle in the meat. Once fully rested, carve into thin slices for serving.
Guideline for roasting times
2.0kg 1 hour 20 mins
2.5kg 1 hour 30 mins
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pigs in BlanketsCooking guidelines from defrosted:
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave (based on 900W): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes. Stir well and serve immediately.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
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.
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 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.
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.
Poultry Gravy
Cooking guidelines from defrosted:
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave (based on 900W): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes. Stir well and serve immediately.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Triple Belgian Chocolate Delice
Defrost & Serve: this product is ready to serve once fully defrosted.
Remove the dessert from outer packaging, carefully cover and place in a fridge to defrost for 8-10 hours.
Chef's Tip: when ready to serve, 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.
