Product description
Award-winning, grass-fed British Sirloin Roast with all the trimmings and an elegant dessert. Expertly matured for at least 28 days and hand-prepared in our Aberdeenshire butchery, this roast's robust flavours and tender, juicy texture makes it perfect to enjoy with others. Served with delicious vegetable sides, classic trimmings, and rich Beef Gravy. Finish with our Mulled Bramley Apple & Cherry Crumble – 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
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.
Mulled Bramley Apple & Cherry Crumble
Please note: produced in a factory that handles goods containing gluten, including wheat, milk, egg and maize products
.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Apples (38.6%), WHEAT flour (16.6%) flour (gluten, WHEAT)(fortified with calcium carbonate, ascorbic acid), Morello cherries (16%), sugar (15.4%), butter (MILK), EGG whole, modified maize starch, water, brown WHEAT flour (Gluten, WHEAT(fortified with calcium carbonate, niacin, iron, thiamine), cornflour, glucose, margarine (palm, rapeseed, water, salt, emulsifier: distilled monoglyceride); flavouring; colouring: annatto bixin, curcumin), mixed spice (cinnamon, nutmeg, coriander, ginger), salt, water, sorbitol emulsifiers (mono and diglycerides of fatty acids), citric acid, EGG white, pectin, baking powder.
NUTRITIONAL INFORMATION
Pigs In Blankets
Typical per 100g |
Energy: 719 kJ/173 kca |
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 |
Mulled Bramley Apple & Cherry 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 |
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
Mulled Bramley Apple & Cherry Crumble
- Storage: Keep frozen at -18°C or below
- Defrost: Once defrosted store between 0 - 5°C.
- Shelf life defrosted: Store in refrigerator and use within 72 hours
COOKING INSTRUCTIONS
Sirloin Roast
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature. Preheat oven to 240°C / fan 220°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 20 minutes in the oven. Reduce oven temperature to 180°C / fan 160°C / gas 4 and continue cooking for:
Rare: 40-42 minutes (internal temperature of meat: 45-47°C)
Medium: 55-65 minutes (internal temperature of meat: 55-60°C)
Well done: 75-85 minutes (internal temperature of meat: 65-70°C).
Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes. After resting, slice across the grain and serve on warm plates.
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.
Roast 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.
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.
Mulled Bramley Apple & Cherry Crumble
Cooking guidelines from frozen: preheat oven to 180°C / fan 160° C / gas 4.
Remove crumble from outer packaging, leave the paper collar on.
Carefully lift the crumble from the card disc and place onto a baking tray lined with baking paper. Cook for 45 - 55 minutes from frozen, 25 -30 minutes from defrosted. When heated through remove from the oven, allow to stand for at least 5 minutes. Carefully transfer crumble onto a serving plate, using a wide spatula.
Remove collar and serve.
Cooking appliances vary in performance, these are guidelines only.
Do not reheat once cooked.
Defrost & Serve: remove from box and defrost for approximately 10 -12 hours in the fridge or for 2 to 3 hours at room temperature. Once defrosted, keep refrigerated, do not re-freeze and consume within 72 hours.
