INGREDIENTS
British Turkey Parcels with Pork, Cranberry and Chestnut Stuffing
Please note: contains pork.
Turkey (64%), stuffing (21%) (contains 63% pork, stuffing mix (cranberry pieces, onion minced, potato starch, gluten free rusk [dehydrated potato, rice flour, salt, dextrose], dehydrated garlic, dehydrated chestnuts, leek flakes, herb, spice, salt), water, seasoning (salt, spices, herbs, emulsifier sodium triphosphate, diphosphate, pea fibre, preservative: sodium metabisulphate (SULPHITE), antioxidant: sodium ascorbate)), bacon (15%) (contains pork, salt, demerara sugar, preservative (sodium nitrite)).
Pigs In Blankets
Please note: contains pork.
Pork (53%), steaky 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
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.
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).
Traditional Poultry Gravy
Please note: may contain celery, gluten, crustaceans, egg, fish, milk, mustard, sesame seeds. soya & sulphites.
Chicken stock (81%) (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), roasted chicken bone infusion (16%), redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate), cornflour, chicken.
Pistachio & White Chocolate Cheesecake
May Contain traces of eggs, other nuts, peanuts, sesame seeds.
Produced in a Factory that handles´. gluten, eggs, milk, nuts, peanuts, soya, sulphites.
soft cheese (cream, MILK, salt (sodium ferrocyanide)), biscuit crumb (fortified WHEAT flour (WHEAT flour, calcium carbonate, niacin, iron, thiamine), wholemeal WHEAT flour, vegetable oils (palm, rapeseed), sugar, raising agents (sodium carbonate, ammonium carbonate)), double cream (MILK), white chocolate (sugar, cocoa butter, MILK powder, emulsifier (SOYA lecithin)), PISTACHIO spread 5% (sugar, vegetable oils (sunflower, palm), PISTACHIOS, whey (MILK), lactose (MILK), skimmed MILK powder, emulsifiers (sunflower, SOYA lecithin), colour (Copper complexes of chlorophyll and chlorophyllin)), icing sugar (sugar, anti-caking agent (tricalcium phosphate)), margarine (vegetable oils (palm, rapeseed), water, salt, emulsifier (polyglycerol esters of fatty acid), colouring (curcumin, annatto)), PISTACHIOS 3.5%, raspberry pieces.
NUTRITIONAL INFORMATION
British Turkey Parcels with Pork, Cranberry and Chestnut Stuffing
| Typical per 100g |
| Energy: 666 kJ/159 kcal |
| Fat: 8g, of which Saturates: 3.2g |
| Carbohydrate: 1g, of which Sugars: 1.7g |
| Fibre: 1.7g |
| Protein: 20.9g |
| Salt: 0.99g |
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 |
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 |
Poultry Gravy
| Typical per 100g |
| Energy: 261 kJ/62 kcal |
| Fat: 0.2g, of which Saturates: 0.1g |
| Carbohydrate: 3.8g, of which Sugars: 0.9g |
| Fibre: 0.5g |
| Protein: 11.6g |
| Salt: 0.43g |
Pistachio & White Chocolate Cheesecake
| Typical per 100g |
| Energy: 1905 kJ/455 kcal |
| Fat: 31g, of which Saturates: 16g |
| Carbohydrate: 39g, of which Sugars: 29g |
| Fibre: 1.1g |
| Protein: 5.3g |
| Salt: 0.5g |
COOKING INSTRUCTIONS
British Turkey Parcels with Pork, Cranberry and Chestnut Stuffing
Preheat oven to 180ºC / 160°C fan / gas 4.
Preheat oven at least 30 min prior to cooking.
Remove all packaging and make sure the parcels are fully defrosted prior to cooking.
Leave at room temperature for at least 30 minutes before cooking.
Place the parcels on a tray and cook in the centre of the oven for 35-40 minutes or until fully cooked through. The juices must run clear when the thickest part is pierced with a skewer If you have a thermometer, the parcels are cooked once the core temperature hits 72°C , if not return to the oven and continue to cook, check again.
Remove from the oven when fully cooked and leave to rest somewhere warm for 3-5 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
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.
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.
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.
Pistachio & White Chocolate Cheesecake
Defrost & Serve: this product is ready to serve once fully defrosted.
Defrosting guidelines: keep each dessert in its packaging and defrost in the fridge for 12-14 hours.
Remove from the packaging; support the base of the cheesecake and carefully place it onto a cold plate.
Remove the plastic ring; loosen by sliding a warm knife or small spatula inside the ring that surrounds the cheesecake then peel off gently to remove.
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
