COOKING INSTRUCTIONS
Beef Sirloin Mini Roast
Cooking guidelines from defrosted: remove from packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.
Pan to oven roasting: preheat oven to 230°C / fan 210°C / gas 8. Brush the meat with a little oil, first sear in a hot pan on all sides for 4-5 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place into the preheated oven and cook for:
Rare: 10 minutes
Medium rare: 12 minutes
Medium: 15 minutes
Well done: 18-20 minutes
Cover with foil and rest in a warm place for at least 10 minutes.
Low temperature cooking (medium result): preheat oven and roasting tin to 80°C without the fan. If desired, smear 2 tbsp of Dijon mustard all over. Heat 1tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total. Place onto the preheated tin and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 60-90 minutes).
Cooking appliances vary in performance, these are guidelines only.
Pigs in Blankets
Cooking guidelines from defrosted: remove all packaging.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.
Ensure product is fully cooked & piping hot throughout.
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.
Brussels Sprouts with Pancetta
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 preheated 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 minutes, stirring halfway through cooking
time. 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.
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 35-38 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.
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.
Luxury Christmas Puddings
Cooking guidelines from defrosted: remove from outer packaging.
Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes.
Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.
Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer.
Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry.
Remove the film lid and turn upside down onto a plate.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
INGREDIENTS
Please note: Contains pork & alcohol, may also contain celery, crustaceans, fish, peanuts, sesame seeds, soya, shell, stone & other traces of nuts.
Pigs in Blankets
Chipolata (70%): pork (70%), water, rusk (fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings.
Streaky bacon (30%): pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.
Braised Red Cabbage
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 Pancetta
90% Brussel Sprouts, 7% Smoked Pancetta (92% Pork Belly, Salt, Glucose Syrup, Maltodextrin, Spice Extracts, Antioxidants: Sodium Ascorbate, Sodium Citrate; Preservatives: Sodium Nitrite, Potassium Nitrate; Beechwood Smoke), 3% Honey Butter (Butter (MILK), Honey), Salt, Cracked Black Pepper.
Roasted Parsnips with Honey & Mustard
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).
Maris Piper Roast Potatoes with Goose Fat
Potatoes (88%), Goose fat (8%), cornflour, rapeseed oil, salt.
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.
Luxury Christmas Puddings
Vine fruits (39%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified WHEAT (GLUTEN) flour (WHEAT (GLUTEN) flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), golden syrup sauce (invert sugar syrup, cornflour), brandy, ALMONDS, free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT (GLUTEN) protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat. Although every care has been taken to remove stones, some small pieces may remain.