Box contains:
2 Sirloin Steaks
Minced Steak
2 British Ribeye Steak Burgers
6 Butcher's Pork Sausages
4 Artisan Sausage Rolls
12 Beef Meatballs
2 Pork Loin Steaks
Diced Pork
Pork Shoulder with Crackling
2 Salted Caramel Cheesecakes
We've selected a range of flavours for all of the family to enjoy. From succulent Sirloin Steaks and versitle Minced Steak, to Beef Meatballs and delicious Pork Shoulder with Crackling, we hope there's something in here to please everyone!
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.
2 British Ribeye Steak Burgers
Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.
6 Butcher's Pork Sausages
Pork (70%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into collagen casings.
4 Artisan Sausage Rolls
Sausage meat (60%): pork (63%), cured ham (19%) [pork (86%), water, salt, preservative: potassium nitrate, sodium nitrate], breadcrumbs (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt, yeast, spice extract, spice), beef fat, water, onions, seasoning [salt, black pepper, thyme, preservative: sodium SULPHITE, sodium ascorbate]. Puff pastry (40%): fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), water, margarine (palm oil [RSPO], rapeseed oil, water, salt), butter (MILK), salt.
12 Beef Meatballs
Beef (97%), gluten free breadcrumb (rice flour, gram flour, maize starch, salt, dextrose), salt, ground black pepper.
2 Salted Caramel Cheesecakes
2% Fat soft cheese 31% (MILK), Cream (MILK) 27%, Sugar, Full fat soft cheese 7.5% (MILK), Biscuit Crumb (Plain & wholemeal WHEAT Flour (Fortified with Ascorbic Acid(C), Calcium, Iron, Thiamin(B1) & Niacin(B3)), EGG, Chocolate(MILK, SOYA), Modified Tapioca starch, butter(MILK), vegetable fat (rspo Certified palm & rapeseed), EGG, Baking powder)), Roasted Buckwheat, Blended rice, potato & tapioca flour, MILK, Golden Syrup, Apricot Kernels, modified starch from waxy maize, glucose, salt, guar gum, sorbitol, cornflour, disodium diphosphate, sodium bicarbonate, xanthan gum.
2 Sirloin 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.
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.
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!
2 British Ribeye Steak Burgers
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.
6 Butcher's Pork Sausages
Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Pan fry: heat a little oil in a heavy based frying pan. Cook on a medium heat for 15-17 minutes, turning occasionally.
Grill: preheat grill to medium. Place sausages on a grill rack, brush lightly with oil and cook on the middle shelf for 12-14 minutes, turning occasionally.
Ensure product is fully cooked & piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
4 Artisan Sausage Rolls
From Defrosted
Defrost in fridge overnight. 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 / 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.
12 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.
2 Pork Loin Steaks
Allow the meat to come to room temperature then season with salt and pepper.
Preheat a large frying pan, add oil and sear the pork chops for 4-5 minutes without touching. Turn the pork chops over and continue cooking for a further 4-5 minutes.
Remove from the pan and leave to rest, covered with foil for 5 minutes.
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.
Pork Shoulder with Crackling
Cooking guidelines from defrosted: remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking.
Preheat the oven to 250°C / fan 230°C / gas 9.
Season joint with salt and pepper just before cooking.
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 (lb).
Once joint is cooked, rest it in the warm place for at least 20 minutes.
Cooking appliances vary in performance, these are guidelines only.
2 Salted Caramel Cheesecakes
Defrost in their packaging in the fridge for 12 to 14 hours or at room temperature for 2 hours.
Remove the outer film and carefully place the dessert, still in its ring, onto a cold plate.
Using a knife or small spatula, loosen the dessert from the ring.
Carefully open and remove the ring.
Finish with your favourite accompaniment.
2 Sirloin Steaks
| Typical per 100g |
| Energy: 841 kJ/201 kcal |
| Fat: 13g, of which Saturates: 5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Minced Steak
| Typical per 100g |
| Energy: 934 kJ/225 kcal |
| Fat: 16.2g, of which Saturates: 6.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19.7g |
| Salt: 0.2g |
2 British Ribeye Steak Burgers
| Typical per 100g |
| Energy: 935 kJ/225 kcal |
| Fat: 15.7g, of which Saturates: 6.9g |
| Carbohydrate: 1.6g, of which Sugars: 0g |
| Fibre: 0.1g |
| Protein: 19.3g |
| Salt: 0.73g |
6 Butcher's Pork Sausages
| Typical per 100g |
| Energy: 962 kJ/231 kcal |
| Fat: 15.1g, of which Saturates: 5.4g |
| Carbohydrate: 9.2g, of which Sugars: 0.5g |
| Fibre: 0.4g |
| Protein: 15.3g |
| Salt: 0.2g |
4 Artisan Sausage Rolls
| Typical per 100g |
| Energy: 1205 kJ/ 289 kcal |
| Fat: 18.8g, of which Saturates: 7.8g |
| Carbohydrate: 17.4g, of which Sugars: 2.8g |
| Fibre: 0.6g |
| Protein: 11.8g |
| Salt: 1.5g |
12 Beef Meatballs
| Typical per 100g |
| Energy: 939 kJ/226 kcal |
| Fat: 15.8g, of which Saturates: 6.8g |
| Carbohydrate: 1.4g, of which Sugars: 0g |
| Fibre: 0.2g |
| Protein: 19.4g |
| Salt: 0.75g |
2 Pork Loin Steaks
| Typical per 100g |
| Energy: 1119 kJ/ 270 kcal |
| Fat: 21.7g, of which Saturates: 8g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.6g |
| Salt: 0.13g |
Diced Pork
| Typical per 100g |
| Energy: 776kJ/ 184kcal |
| Fat: 6.4g, of which Saturates: 1.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 31.7g |
| Salt: 0.2g |
Pork Shoulder with Crackling
| Typical per 100g |
| Energy: 944 kJ/ 226 kcal |
| Fat: 13.5g, of which Saturates: 4.8g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 25.9g |
| Salt: 0.15g |
2 Salted Caramel Cheesecakes
| Typical per 100g |
| Energy: 1478 kJ/354 kcal |
| Fat: 23g, of which Saturates: 13g |
| Carbohydrate: 31g, of which Sugars: 23g |
| Fibre: 0.3g |
| Protein: 6.5g |
| Salt: 0.61g |
Supplied frozen
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.
