Product description
Free-range, sous vide turkey breast with all the trimmings and an elegant dessert for sharing. Infused with a delicate blend of rosemary, thyme, bay leaf, and a touch of salt, this boneless joint offers a classic, refined aromatic taste with a buttery tenderness. Served with delicious vegetable sides and classic trimmings. Finish with our Bramley Apple & Rhubarb Crumble with Vanilla Custard for a timeless and elegant finale.
NUTRITIONAL INFORMATION
British Free-range Sous Vide Turkey Breast
| Typical per 100g |
| Energy: 458 kJ/109 kcal |
| Fat: 1.7g, of which Saturates: 0.9g |
| Carbohydrate: 0.2g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 23.1g |
| Salt: 0.35g |
Buttery Mashed Potatoes
| Typical per 100g |
| Energy: 594 kJ/146 kcal |
| Fat: 10.1g, of which Saturates: 6.8g |
| Carbohydrate: 11g, of which Sugars: 1.6g |
| Fibre: 2.1g |
| Protein: 1.7g |
| Salt: 0.86g |
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 |
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 |
Pork, Sage & Onion Stuffing
| Typical per 100g |
| Energy: 871 kJ/209 kcal |
| Fat: 14g, of which Saturates: 4.5g |
| Carbohydrate: 11g, of which Sugars: 2.3g |
| Fibre: 0.5g |
| Protein: 9.4g |
| Salt: 1.3g |
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 |
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 |
Bramley Apple & Rhubarb Crumble
| Typical per 100g |
| Energy: 1081 kJ/258 kcal |
| Fat: 8.8g, of which Saturates: 5.3g |
| Carbohydrate: 43g, of which Sugars: 26g |
| Fibre: 0g |
| Protein: 3.1g |
| Salt: 0.29g |
Vanilla Custard
| Typical per 100g |
| Energy: 501 kJ/ 119 kcal |
| Fat: 5.6g, of which Saturates: 3.3g |
| Carbohydrate: 14.7g, of which Sugars: 9.1g |
| Fibre: 0g |
| Protein: 3.2g |
| Salt: 0.1g |
COOKING INSTRUCTIONS
British Free-range Sous Vide Turkey Breast
Cooking guidelines from defrosted: keep the product in the bag for 30 minutes at room temperature prior to heating. Preheated oven at 180ºC / fan 160ºC / gas 4
Remove from the packaging and place the joint skin side up, with all the stock into a roasting dish (approx. 26cm x 20cm).
Cook in the centre of the oven for: 60 minutes, remove and baste with the juices, then return to the oven and cook for a further 15-20 minutes or until heated through fully.
Due to natural variance cooking times may require adjustment.
Remove from the oven when heated fully, cover loosely with foil & and allow to rest for 15 minutes.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Buttery Mashed Potatoes
Cooking guidelines (based on 800W): pierce the film lid several times and cook for 5 minutes.
Carefully stir product, replace film lid and cook for a further 3 minutes from frozen or 2 minutes from defrost.
Ensure product is piping hot throughout. 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.
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.
Pork, Sage & Onion Stuffing
Cooking guidelines: for best results cook from frozen in the oven.
Preheat oven to 180°C / fan 170°C / gas 4.
Cook the product in its original tray.
Remove film, place the tray on a baking tray and cook for:
From frozen: 60-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
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.
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.
Bramley Apple & Rhubarb Crumble
Cooking guidelines from frozen: preheat oven to 190°C / fan 170°C / gas 5.
Remove outer film.
Carefully place each crumble, still in its ring, onto a baking tray lined with baking paper.
Bake for 20-25 minutes.
Remove from the oven. Carefully transfer the crumble in its ring onto a plate, using a spatula as the ring doesn't have a bottom.
Allow to rest for 3-5 minutes.
Using a knife, loosen the crumble from its ring. Carefully open and remove the ring and finish with your favourite accompaniment.
Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
Vanilla Custard
MICROWAVE FROM FROZEN:
Pull open pouch grip seal by about 2cm at one side.
Heat upright in microwave on full power for 1-1½ minutes. (Based on 800w - vary time for different wattage.)
Remove from microwave, carefully reseal pouch and gently shake to reinvigorate the sauce's smooth, glossy texture. Serve hot.
HEAT ON THE HOB FROM DEFROSTED: (Pouch should take approx. 2 hours to defrost at room temperature.)
Decant pouch contents into a small pan, bring gently to a simmer for 2-3 minutes whilst stirring. occasionally. Serve hot.
HOW TO STORE
British Free-range Sous Vide Turkey Breast
- 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
Buttery Mashed Potatoes
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted.
- Shelf life defrosted: Store between 0 - 5° and use within 24 hours.
Braised Red Cabbage
- 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.
Pork, Sage & Onion Stuffing
- 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
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
Bramley Apple & Rhubarb Crumble
- 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
Vanilla Custard
- 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 48 hours
INGREDIENTS
British Free-range Sous Vide Turkey Breast
For allergens see ingredients in CAPITALS.
Slow cooked British Free Range Turkey Breast joint cooked in butter, Rosemary and Thyme jus.
Contains stalks.
Turkey (94.45%), chicken jus (chicken stock (water, chicken stock) flavouring, glucose syrup, salt, yeast extract, sugar), cornstarch, browning (brown HT), butter (MILK), rosemary, thyme, salt, pepper, bay herb.
Buttery Mashed Potatoes
For allergens see ingredients in CAPITALS.
potatoes (69%), single cream (MILK), butter pellets (salted butter (MILK), ground black pepper), salt, ground nutmeg.
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.
Brussels Sprouts with Walnuts & Cranberries
For allergens see ingredients in CAPITALS.
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.
Pork, Sage & Onion Stuffing
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Pork (46%), water, rusk (fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamine), salt), bacon (10%), (pork, salt, sugar, preservatives (sodium nitrate, potassium nitrate), antioxidant (sodium ascorbate), smoke flavour), EGG, onion (7.5%), red onion chutney (7.5%), (red onions, sugar, red grape vinegar, onions, modified maize starch, colour (plain caramel), sea salt, ginger, preservative (potassium sorbate), cinnamon, nutmeg), seasoning (salt, rusk (fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamine), dextrose, preservative (sodium SULPHITES), spices (white pepper, nutmeg), spice extract, antioxidant (sodium ascorbate), sage (1.6%).
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.
British Outdoor Bred Dry Cured Smoked Streaky Bacon
Pork (97%), salt, demerara sugar, preservative (sodium nitrite).
Bramley Apple & Rhubarb Crumble
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.
Apples 30%, rhubarb 27%, WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, butter (MILK), modified starch from waxy maize, salt, citric acid.
Vanilla Custard
Allergen Advice: for allergens including cereals that contain gluten see ingredients in CAPITALS
MILK (80%), Granulated Sugar, Cream (MILK), EGG, Cornflour, Vanilla Extract, Propane Alginate Xanthan Gum, Modified Starch, Vanilla Seeds, Gum
