Take your meal to the next level with our signature Alpine Fries, a temptingly crispy alternative to typical fries.
200g
Alpine Fries
Dine In
Dauphinoise Potatoes
Thinly sliced potato layered in a thick cream and garlic sauce, topped with mature Cheddar cheese.
300g
Dauphinoise Potatoes
Dine In
Green Vegetables with Mint and Butter
A vibrant, flavourful blend of peas, runner beans and green beans with mint and a knob of butter.
300g
Green Vegetables with Mint and Butter
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Product description
Boneless free-range turkey breast, cooked sous vide with poultry jus, herbs, and butter for an exceptional flavour and texture. Infused with a delicate blend of rosemary, thyme, bay leaf, and a touch of salt, this boneless joint offers a classic, refined aromatic taste with a buttery tenderness. Simply heat through and serve for a beautifully succulent centrepiece perfect for any occasion.
Cooking instructions
Cooking instructions
Cooking guidelines from defrosted: keep the product in the bag for 30 minutes at room temperature prior to heating. Preheated oven at 180°C / fan 160°C / gas 4
Remove from the packaging and place the joint skin side up, with all the stock into a roasting dish (approx. 26cm x 20cm).
Cook in the centre of the oven for: 60 minutes, remove and baste with the juices, then return to the oven and cook for a further 15-20 minutes or until heated through fully.
Due to natural variance cooking times may require adjustment.
Remove from the oven when heated fully, cover loosely with foil & and allow to rest for 15 minutes.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Ingredients
Ingredients
Allergen advice: For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
More information
More information
(Typical per 100g)
Energy: 458 kJ / 109 kcal,
Fat: 1.7g, of which saturates: 0.9g
Carbohydrates: 0.2g, of which sugars: 0.1g
Fibre: 0g
Protein: 23.1g
Salt: 0.35g
Product description
Boneless free-range turkey breast, cooked sous vide with poultry jus, herbs, and butter for an exceptional flavour and texture. Infused with a delicate blend of rosemary, thyme, bay leaf, and a touch of salt, this boneless joint offers a classic, refined aromatic taste with a buttery tenderness. Simply heat through and serve for a beautifully succulent centrepiece perfect for any occasion.
Cooking instructions
Cooking guidelines from defrosted: keep the product in the bag for 30 minutes at room temperature prior to heating. Preheated oven at 180°C / fan 160°C / gas 4
Remove from the packaging and place the joint skin side up, with all the stock into a roasting dish (approx. 26cm x 20cm).
Cook in the centre of the oven for: 60 minutes, remove and baste with the juices, then return to the oven and cook for a further 15-20 minutes or until heated through fully.
Due to natural variance cooking times may require adjustment.
Remove from the oven when heated fully, cover loosely with foil & and allow to rest for 15 minutes.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Ingredients
Allergen advice: For allergens, including cereals containing gluten, see ingredients in CAPITALS.
