Product description
Grass-fed British beef turkey with all the sides and trimmings and an indulgent dessert to share. This Large 2-Bone Rib Roast is matured for at least 35 days on the bone for deep, tender flavours in every slice, making a stunning centrepiece. Served with classic trimmings, delicious vegetable sides, and rich Beef Gravy. Finish with our Triple Belgian Chocolate Delice – back for Christmas.
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.
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
May also contain Nuts, Peanuts and 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.
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)).
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 |
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 |
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 |
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
Large 2-Bone Rib Roast
- Storage: Keep frozen at -18°C or below
- Defrosting guidelines: Allow at least 12-15 hours of defrost time in refrigerator per kg of meat. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Triple Belgian Chocolate Delice
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Once defrosted store between 0 - 5°c. Store in refrigerator and use within 48 hours
COOKING INSTRUCTIONS
Large 2-Bone Rib Roast, bone-in
Cooking guidelines from defrosted. Remove the roast from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Preheat oven to 250°C/475°F/Gas 9. Sear the meat for 15 minutes in the oven.
Reduce oven temperature to 190°C/375°F/Gas 5 and add cooking time below:
Rare: 10-12 minutes per 450g Int Temp: 45-47°C/113-117°F
Medium: 14-16 minutes per 450g Int Temp: 55-60°C/131-140°F
Well Done: 20-22 minutes per 450g Int Temp: 65-70°C/149-158°F
Remove from the oven, cover with foil and leave to rest in a warm place for 10 minutes.
Cooking appliances vary in performance, these are guidelines only.
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 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.
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.
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.
