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.
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.
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
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 |
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
- 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
COOKING INSTRUCTIONS
Sirloin Roast
Cooking guidelines from defrosted: defrost for 24 hours in a fridge. Remove the sirloin roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.
Traditional roasting: preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 7-8 minutes in the oven. After searing, reduce oven temperature to 190°C / fan 170°C / gas 5 and cook for:
Rare: 10-12 per 450g
Medium: 14-16 per 450g
Well done: 20-22 per 450g
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.
Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. 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 tray 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. 2 hours).
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.
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.
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.
Roasted 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 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.
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.
