Midweek Special

We've selected a range of flavours for all of the family to share. From flavourful Traditional Rump Steaks and versatile Fillet Steak Mince, to customer-favourite Artisan Sausage Rolls and sizzling Sirloin Steak Burgers, there's something for everyone to enjoy!

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

NUTRITIONAL INFORMATION

Free range slow cooked Chicken Leg:

Pork, Sage and Onion Stuffing:

Traditional Butchers Back Bacon:

Marinated Pork Belly Strips:

Artisan Sausage Rolls:

Fillet Steak Mince:

Beef Rib Trim:

British Sirloin Steak Burger:

Steak & Ale Pie:

Traditional Rump Steak:

British Whole Chicken:

COOKING INSTRUCTIONS

​

British Whole Chicken:
Cooking guidelines from defrosted: allow product to defrost for up to 48 hours in the fridge. Once fully defrosted remove from the fridge and leave at room temperature for 30 minutes prior to cooking.
​Remove all the packaging. Pat dry with kitchen paper and place in a roasting tin.
​Preheat the oven to 230°C / fan 210°C / gas 8. Drizzle with oil and season well with salt and pepper and cook for 15 minutes.
​Reduce the oven temperature to 180°C / fan 160°C / gas 4 and cook for a further 20 - 22 minutes per 450g. Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer. Once fully cooked rest in a warm place for at least 20 minutes before serving.
​Cooking appliances vary in performance; these are guidelines only.
​This product must be cooked thoroughly prior to consumption.​

British Sirloin Steak Burger:

​Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for at least 20 minutes before cooking. 

​Preheat a heavy based frying pan to a medium-high temperature. Brush each side of the burger with a little oil.

​Cook the burgers for 10-11 minutes, turning carefully, occasionally and searing all over. Don't press down whilst cooking as this can dry them out.

​Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.

​Ensure product is fully cooked & piping hot throughout before serving.
​Do not reheat once cooked.
​Cooking appliances vary in performance; these are guidelines only.

Beef Rib Trim:

​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.​

Fillet Steak Mince:

​Cooking guidelines from defrosted: 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 5-8 minutes per 440g. Then use as per your favourite recipe.

​Ensure the minced steak is piping hot throughout before serving.

​Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!

​Cooking appliances vary in performance, these are guidelines only.

Artisan Sausage Rolls:

From Defrosted

Space out generously and brush pastry with beaten egg yolk or double cream.

Cook in a preheated oven at 200°C / Fan 190°C / Gas 6 for 23-25 minutes until golden brown.

From Frozen

Carefully remove all packaging and place Sausage rolls on a baking tray, lined with baking paper.

Space out generously and brush pastry with beaten egg yolk or double cream.

Cook in a preheated oven at 200°C / 190°C / Gas 6 for 30-35 minutes until golden brown.

Remove from the oven and rest for 5 minutes before serving.

This product must be cooked throughly prior to consumption.

Marinated Pork Belly Strips:

​Cooking guidelines from defrosted: preheat oven to 200°C / fan 180°C / gas 6. Carefully remove from the packaging.

​Allow to come to room temperature for at least 20 minutes before cooking. Lay the strips on a baking tray lined with greaseproof paper.

​Cook in the middle of the oven for 40-45 minutes turning occasionally.

​Ensure product is fully cooked and piping hot throughout.
​Do not reheat once cooked.
​Cooking appliances vary in performance, these are guidelines only.​

Traditional Butchers Back Bacon:

​Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging. Preheat a lightly oiled frying pan to medium. Add bacon and fry for 4-5 minutes, turning halfway. Cook for longer if you prefer it crispy.
​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.

Free Range slow cooked Chicken Leg:

​Cooking guidelines from defrosted: defrost in original pack in the refrigerator for 24 hours.

​Oven: remove from fridge at least 10 minutes prior to cooking. Preheat the oven to 180°C / fan 160°C / gas 4. Before reheating, remove all packaging. Place the chicken legs onto a non-stick roasting tray along with any juices remaining in the packet. Pour over 2-3 tbsp of cold water per leg. Place uncovered into the centre of the oven for 25 minutes until heated through. Remove the chicken legs from the oven and serve.

​Sauté: heat a frying pan over a low heat, and sauté the legs, with a little of the fat, until crisp, golden and heated through.

​Chef's tip: use any juices remaining in the roasting tray to make gravy. Pour the remaining juices into a saucepan, add 1tbsp plain flour and stir over heat until straw coloured. Add 300ml chicken stock and stir until the sauce boils. Reduce until the desired consistency is reached. Check the seasoning. Strain into a gravy boat and serve with the chicken.

​Ensure product is piping hot throughout. Do not reheat once cooked.
​Cooking appliances vary in performance, these are guidelines only.​

Steak & Ale Pie:

Cooking guidelines from frozen.

Remove pie from outer packaging but leave the pie within the foil.

Preheat the oven with a baking tray to 180°C fan / gas 6.

Place the pie onto the preheated baking tray and cook in the centre of the preheated oven for 50-55 minutes.

If the pastry has a rich deep colour before the cooking time is complete, cover loosely with foil and continue to cook until piping hot.

Remove from oven and allow to stand for 3 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.

Traditional Rump Steak:

Cooking guidelines from defrosted: remove the steak from its packaging, pat dry with kitchen paper.  Allow the meat to come to room temperature for 20 minutes.  Heat a little oil in a heavy based frying pan, over a medium heat, once hot cook the steaks to your liking following the recommended times, turn the steak occasionally and sear all over.

Rare - Medium Rare: 4-5 minutes, rest for 6 minutes.

Medium - Medium Well: 6-7 minutes, rest for 4 minutes.

Well Done: 8-9 minutes, rest for 1 minute.

Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces.  Remove from the pan, cover loosely with foil and leave to rest for the recommended time.  Cooking appliances vary in performance, these are guidelines only.