Spring Favourites Box

Indulge in our exclusive Spring Favourites Box and save over £24 today. Includes our prized Lamb Rack, hand-cut Rump Steaks, our customer favourite, hand-made sausages and burgers, and much more.

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

Luxury French Trimmed Lamb Rack

British Ribeye Steak Burgers

Traditional Rump Steak

Beef Meatballs

Diced Pork

Artisan Sausage Rolls

Strawberry Cheesecakes

COOKING INSTRUCTIONS

Luxury French Trimmed Lamb Rack

Remove packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook to your liking following the recommended times:

Medium: 10-12 minutes
Well Done: 14-16 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.

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.

Traditional Rump Steaks

Cooking guidelines from defrosted: 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: 4-5 minutes per side, rest for 6 minutes
Medium: 5-6 minutes per side, rest for 4 minutes
Well done: 7-7 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.
Cooking appliances vary in performance, these are guidelines only.

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.

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.

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.

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.