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7 Day Multi Protein Bundle for 2

Seven days of flavour

  • Grass-fed British beef
  • Free-range Chicken
  • Seven proteins for a week of flavour
  • Code: D4684
  • Price per kg:
  • Item weight:
  • Servings: 12-14
Box Contains:
  • Pork Loin Mini Roast, 475g
  • 2 Extra Trimmed Rump Steaks,150g each
  • Minced Steak, 440g per pack
  • Diced Beef Steak, 440g per pack
  • Free-range Chicken Breast Fillets, pack of 2-3, 300g
  • 2 Sea Bass Fillets, pack of 2, skin on, 250g
  • 2 Scottish Salmon Fillets, 140g each
 
Special Price £29.99 Regular Price £45.60

Enjoy delicious meals for the whole week with this hand-picked selection of mixed proteins. From rich, award-winning Minced Steak to tender Free-range Chicken Breast Fillets, you can cook set your meals apart with the full flavour of premium ingredients.

 

Cooking Instructions:
 
Pork Loin Mini 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.
Extra Trimmed Rump Steak
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: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ 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.
Minced Steak
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 6 - 9 minutes per 440g. Then use as per your favourite recipe.

Ensure the minced steak is piping hot throughout before serving.

Cooking appliances vary in performance, these are guidelines only.

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!
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.
Free-range Chicken Breast Fillets
Cooking guidelines from defrosted: bring to room temperature prior to cooking and remove all packaging.

Pan fry: pan fry in a medium to hot pan for 1½ - 2 minutes per side.

Oven: place on a baking tray lined with baking paper and cook in a preheated oven at 200°C / fan 180°C / gas 6 for 10-12 minutes.

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

Always check that there is no pink meat and that the juices run clear before serving.

Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Sea Bass Fillets
Cooking guidelines from defrosted: remove all packaging.

Pat the fillets dry with kitchen paper, score the skin side of each fillets lightly with a small knife, 3 to 4 shallow cuts.

Preheat a non-stick frying pan over a medium heat, add a little oil, when hot place fillets into the pan skin side down and press lightly to flatten.

Cook for 5-6 minutes turning half of the way through cooking.

When cooked remove the fillets onto a warm plate check for any fine bones that may remain as they are easier to remove from the cooked fish.

Size and thickness of fish may vary.
Do not refreeze once cooked.
Cooking appliances vary in performance, these are guidelines only.
Scottish Salmon Fillet
Cooking guidelines from defrosted: defrost in fridge overnight. Remove from outer packaging.

Grill: place under a preheated medium grill 10-12 minutes, turning occasionally.

Pan fry: heat a non-stick frying pan until hot, add a little oil, add salmon to the pan. Reduce to a medium heat and cook from 5-7 minutes, turning occasionally.

Microwave (base on 750"): place on non-metallic plate and cover with clingfilm.

Cook on medium power for 1½ mins, turn and leave to stand for 1 minutes. Cook on medium power for a further 1½ mins. Leave to stand for a minute. Serve.

Steam: place in a steamer or on a plate, cover with foil. Steam over a pan of boiling water for 12-15 minutes.

Oven: place in an ovenproof dish and cover loosely with foil. Cook in a preheated oven at 190°C / fan 170°C / gas 5 for 25 minutes. Serve.

Poach: place in a saucepan and half cover with milk / water / wine / stock. Cover and cook gently for 10-12 minutes. Serve.

Cooking appliances vary in performance, these are guidelines only.
Nutritional Information
 
(Typical per 100g)

Pork Loin Mini Roast
  • 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

Extra Trimmed Rump Steak
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Minced Steak
  • Energy: 853 kJ/205 kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g

Diced Beef Steak
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Free-range Chicken Breast Fillets
  • Energy: 445 kJ/105 kcal
  • Fat: 1g, of which Saturates: 0.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.9g
  • Salt: 0.1g

Sea Bass Fillets
  • Energy: 644 kJ/154 kcal
  • Fat: 5.9g, of which Saturates: 1.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.4g

Scottish Salmon Fillet
  • Energy: 903 kJ/217 kcal
  • Fat: 14.8g, of which Saturates: 2.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.9g
  • Salt: 0.3g

Storage
 

Frozen-iconFrozen-icon

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