Cottage Delight Everyday Essentials

Stock up and save on our premium-quality essentials box and enjoy the restaurant-quality food that's served in the UK's top restaurants and hotels. From our award-winning Ribeye Steaks to our British Diced Chicken, you can create a number of tasty meals every night of the week.

COOKING INSTRUCTIONS

​Ribeye Steaks

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Diced Beef Steak

1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1½ -2 hrs, or until tender.

Minced Steak

Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6 - 9 minutes per 400g. Then use as per your favourite recipe.

Ensure the minced steak is piping hot throughout before serving.

Beef Meatballs

​Cooking guidelines from defrosted: remove the meatballs from the packaging
​and allow to come to room temperature for 10 minutes before cooking.
​Pan fry: preheat a heavy based frying pan on a medium heat, when hot add a little oil.
​Add the meatballs and cook for 11-12 minutes, turning occasionally and searing all over.
​Grill: preheat grill on medium setting. Place meatballs on grill rack.
​Cook on the middle shelf for 11-12 minutes. Turn halfway through cooking time.
​Ensure product is fully cooked & piping hot throughout before serving.
​Do not reheat once cooked.
​Cooking appliances vary in performance; these are guidelines only.​

Pork Loin Roast

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking.

Lightly oil the rind and season with salt and pepper.

Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven.

Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g.

Once joint is cooked, rest it in the warm place for at least 20 minutes.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance; these are guidelines only.

Diced Pork

​1. PREPARE THE MEAT
​Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
​Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

​2. SEAR FOR FLAVOUR
​Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
​Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
​About one third of the meat weight gives you the weight of vegetables needed.

​3. ADD THE LIQUID
​After sautéing the vegetables, place the meat back in the pan.
​Add wine, stock or water, and herbs or spices.
​Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

​4. THE COOKING PROCESS
​Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
​We recommend the oven method as the process is gentler and the meat does not stick to the pot.
​Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
​Cooking times vary depending on your oven.
​Check after 1 hour and at regular intervals thereafter.
​Basting as you go. Insert a meat fork it should slide in and out easily.
​Or simply take a piece out and taste it.

​Allow a total cooking time between 2-2½ hrs, or until tender.​

British Diced Chicken Breast Fillets

​Cooking guidelines from defrosted: allow product to defrost for a minimum of 24 hours in the fridge. Once fully defrosted, remove from the fridge and leave at room temperature for 10-15 minutes prior to cooking. Remove chicken from the packaging and pat dry with kitchen paper. Heat a heavy based frying pan to a medium - high setting. Once hot add a little oil then the chicken and cook for 5-8 minutes, searing all over. Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer, if not keep cooking for another minute and check again. Once cooked, loosely cover with foil and leave to rest for 2-3 minutes before serving. Cooking appliances vary in performance; these are guidelines only. This product must be cooked thoroughly prior to consumption.​

NUTRITIONAL INFORMATION

​Ribeye Steaks

Diced Beef Steak

Minced Steak

Beef Meatballs

Pork Loin Roast

Diced Pork

British Diced Chicken Breast Fillets

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours