Code: D6902

British Free-range Sous Vide Turkey Breast Box with Trimmings

serves 4

Product Description

Box contains:

1x British Free-range Sous Vide Turkey Breast , 1.5kg

1x Pigs in Blankets, pack of 8, 340g

2x Maris Piper Roast Potatoes with Goose Fat, 300g

2x Brussels Sprouts with Walnuts & Cranberries, 300g

2x Braised Red Cabbage, 300g

2x Roasted Parsnips with Honey & Mustard, 300g

1x Poultry Gravy, 500g

1x Lemon Meringue Tart , 755g

SKU:
D6902
Weight:
5.495 KGS
sub_title:
serves 4
shipperhq_availability_date:
11/06/2025
servings:
4
Categories:
Dinner Boxes
£130.00

5.495 (Serves 4)

Please note: the earliest available delivery date for this product is 6th November 2025

Added to basket Adding to cart… The item has been added

British Free-range Sous Vide Turkey Breast Box with Trimmings

serves 4

£130.00

5.495 (Serves 4)

Added to basket
Added to basket

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, classic trimmings, and rich Poultry Gravy. Finish with our new Lemon Meringue Tart, a timeless and elegant finale. 

INGREDIENTS

British Free-range Sous Vide Turkey Breast
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.

Pigs In Blankets

Please note: contains pork.

Pork (53%), steaky 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.

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

British Turkey Parcels with Pork, Cranberry and Chestnut Stuffing

Typical per 100g
Energy: 666 kJ/159 kcal
Fat: 8g, of which Saturates: 3.2g
Carbohydrate: 1g, of which Sugars: 1.7g
Fibre: 1.7g
Protein: 20.9g
Salt: 0.99g


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

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

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours

Lemon Meringue Tart

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Once defrosted store between 0 -5​°c
  3. Shelf life defrosted: Store in refrigerator and use within 48 hours

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 180°C / fan 160°C / gas 4
Remove from the packaging and place the joint skin side up, with all the stock into a roasting dish (approx. 26cm x 29cm).
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.

Pigs in Blankets

Cooking guidelines from defrosted: remove all packaging.

Oven: preheat oven to 200ºC / 190ºC fan / gas 6. Place sausages on to a lightly oiled baking tray and cook on the top shelf for 14 -16 minutes.

Grill: preheat grill to medium. Place sausages on grill rack and cook on the middle shelf for 11-12 minutes, turning halfway through the cooking time.

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.


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.


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.


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.

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.

HIGHLIGHTS

Supplied frozen