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
British Outdoor Bred Dry Cured Smoked Streaky Bacon
Pork (97%), salt, demerara sugar, preservative (sodium nitrite).
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.
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.
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.
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
Sirloin Roast
| Typical per 100g |
| Energy: 841 kJ/201 kcal |
| Fat: 13g, of which Saturates: 5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
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 |
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 |
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
|
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
Sirloin Roast
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator. 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
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
Maris Piper Roast Potatoes with Goose Fat
- 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.
Roasted Chantenay Carrots with Honey & Orange
- Storage: Keep frozen at -18°C or below
- Keep frozen before cooking.
- Once cooked, consume immediately.
Roasted Parsnips with Honey & Mustard
- Storage: Keep frozen at -18°C or below
- Keep frozen before cooking.
- Once cooked, consume immediately.
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.
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.
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.
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.
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.
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.
