Your box contains:
British Slow-cooked Turkey Crown with Gravy, bone-in, 2.27kg
Pigs in Blankets, 2 packs of 8, 315g per pack
Pork, Sage & Onion Stuffing, 400g
Braised Red Cabbage 2 x 300g each
Brussels Sprouts with Pancetta, 2 x 300g each
Roasted Parsnips with Honey & Mustard 2 x 300g each
Maris piper Roast Potatoes with Goose Fat, 2 x 300g each
Luxury Christmas Pudding, 907g
Serving 4-6, our slow-cooked turkey crown makes for the perfect centrepiece, with trimmings and Christmas pudding. With our British Slow-cooked Turkey Crown in Gravy as the main event, this box also contains delicious Pork, Sage and Onion Stuffing and all the trimmings you need to make your Christmas dinner effortless, including Maris Piper Roast Potatoes with Goose Fat and traditional Pigs in Blankets. Finish off with a Luxury Christmas Pudding for the perfect festive family feast.
British Slow-cooked Turkey Crown with Gravy
Cooking guidelines from defrosted: keep the crown in its packaging for 30 minutes at room temperature prior to roasting.
Preheated oven at 200°C / fan 180°C / gas 6
Remove the crown from the packaging, place it skin side up, with all the gravy into a deep roasting dish. Wrap loosely with greaseproof paper then tin foil and heat on the middle shelf of the preheated oven for 60 minutes.
Remove the foil and heat for a further 10-15 minutes.
Remove from the oven when piping hot throughout and allow to rest somewhere warm for 15 minutes.
Whilst the joint is resting, strain the gravy into a clean pan and adjust seasoning if required.
When ready pour into a warmed gravy boat ready for serving with the turkey
Ensure product is piping hot throughout. Do not reheat once cooked.
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.
Pork, Sage & Onion Stuffing
Cooking guidelines: for best results cook from frozen in the oven.
Remove film. Cook the product in its original tray.
Preheat oven to 180°C / fan 170°C / gas 4.
Place the tray on a baking tray and cook for:
From frozen: 63-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.
Please note: cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.
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.
Luxury Christmas Pudding
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.
Please note: Contains pork & alcohol, may also contain peanuts, sesame seeds, shell, stone & other traces of nuts.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
British Slow-cooked Turkey Crown with Gravy
Turkey Crown (74%), Poultry Gravy (Orange Juice, Maize Starch, White Wine Vinegar, Chicken Bouillon (Salt, Maltodextrin, Yeast Extract, Potato Starch, Non Hydrogenated Palm Oil (RSPO Certified), Natural Flavouring, Dextrose, Garlic Powder, Spices, Herbs, Herb Extract), Tomato Powder, SOYA, Sauce Powder, Colour: Caramel, Salt, Onion Powder, Black Pepper, Sage, Nutmeg).
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.
Pork, Sage & Onion Stuffing
pork sausage meat (65%) (pork (80%), 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), streaky bacon (10%) (pork belly (87%), water, salt, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite), EGG, diced onions, red onion chutney (red onions, demerara sugar, red wine vinegar (SULPHITES), muscovado sugar, modified tapioca starch, salt, black pepper), breadcrumbs (fortified WHEAT (GLUTEN)FLOUR (with added calcium carbonate, iron, niacin, thiamin), salt, yeast, spice extract, spice), water, sage.
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.
Luxury Christmas Pudding
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.
British Slow-cooked Turkey Crown with Gravy
| Typical per 100g |
| Energy: 409 kJ/98 kcal |
| Fat: 1.8g, of which Saturates: 0.5g |
| Carbohydrate: 1.8g, of which Sugars: 0.6g |
| Fibre: 0.1g |
| Protein: 18.3g |
| Salt: 0.66g |
Pigs in Blankets
| Typical per 100g |
| Energy: 1019 kJ/245 kcal |
| Fat: 17.8g, of which Saturates: 6.3g |
| Carbohydrate: 6.3g, of which Sugars: 0.4g |
| Fibre: 0.3g |
| Protein: 15.5g |
| Salt: 2.4g |
Pork, Sage & Onion Stuffing
| Typical per 100g |
| Energy: 908 kJ/218 kcal |
| Fat: 13.1g, of which Saturates: 4.6g |
| Carbohydrate: 12.2g, of which Sugars: 2.9g |
| Fibre: 0g |
| Protein: 13.2g |
| Salt: 1.7g |
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 |
Brussels Sprouts with Pancetta
| Typical per 100g |
| Energy: 288 kJ/69 kcal |
| Fat: 3.9g, of which Saturates: 1.7g |
| Carbohydrate: 7g, of which Sugars: 5.3g |
| Fibre: 1.6g |
| Protein: 3.4g |
| Salt: 0.4g |
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 |
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 |
Luxury Christmas Pudding
| Typical per 100g |
| Energy: 1472 kJ/349 kcal |
| Fat: 7.6g, of which Saturates: 3.1g |
| Carbohydrate: 63g, of which Sugars: 44g |
| Fibre: 5.1g |
| Protein: 3.4g |
| Salt: 0.1g |
Premium British meat
Supplied frozen
Carefully selected
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
