Vodafone Easter Favourites Box

Hand-picked by our Butchers, this selection has the perfect mix of home-cooking favourites to enjoy this Easter. From our award-winning Luxury French Trimmed Lamb Rack and Butcher’s Pork Sausages to our customer-favourite Artisan Sausage Rolls, this selection is packed full of delicious flavours.

COOKING INSTRUCTIONS

​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.​

6 Butchers' 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.​

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 thoroughly prior to consumption.

​

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.​

British Ribeye 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.​

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.

Barnsley Lamb Chops:

​Cooking guidelines from defrosted: defrost in fridge overnight. Remove meat from packaging and allow to come to room temperature. Preheat a large frying pan. Brush oil directly onto the sliced and season with salt and pepper. Cook on a medium heat for 4-5 minutes on each side. Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.
​Cooking appliances vary in performance, these are guidelines only.​

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

​French Trimmed Lamb Rack:

6 Butchers' Pork Sausages:

Diced Pork:

4 Artisan Sausage Rolls:

Beef Meatballs:

British Ribeye steak Burger:

Traditional Rump Steak:

Barnsley Lamb Chop: