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Christmas Dinner Box for Two

Full Christmas dinner for two

Box Contains:

2 Beef Wellingtons, 260g each
8 Pigs in Blankets, pack of 8, 315g
Braised Red Cabbage with Port, 300g

Buttered Brussels Sprouts with Pancetta & Black Pepper, 300g
Honey Roast Parsnips, 300g
Roast Potatoes with Beef Dripping, 300g

2 Salted Caramel Cheesecakes, 175g each

£60.00

Servings: 2

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Code: D5542

Celebrate Christmas with a traditional dinner, fully prepared for two. Grass-fed, British Beef Wellingtons, tasty vegetable sides from our Chef, and of course, the all important Pigs in Blankets. Finish your meal in style with two individual Salted Caramel Cheesecakes.

Beef Wellington

Cooking guidelines from defrosted: carefully remove from the packaging, leaving on the baking paper. Allow to come to room temperature for at least 10 minutes. Preheat oven to 230°C / fan 220°C / gas 8 with a baking tray inside. Brush pastry with beaten egg yolk. Place the wellington, still on baking paper, onto the preheated baking tray and cook for:

Rare: 15 minutes
Medium: 20 minutes
Well done: 25 minutes

Remove from the oven and rest for 10 minutes before serving by carefully lifting the wellington from the baking paper.
Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.

Pigs in Blankets

Cooking guidelines from defrosted: remove all packaging.

Grill: preheat grill to medium. Place sausages on a lightly oiled baking tray and cook on the top shelf for 10-12 minutes. Turn occasionally.

Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a lightly oiled baking tray and cook for 14-16 minutes. Turn occasionally.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Braised Red Cabbage with Port

Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7. Pierce film lid, place tray onto a baking tray and cook in the centre of the preheated oven for 35-40 minutes.

Allow to stand for 2 minutes, stir before serving.

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

Brussels Sprouts with Pancetta & Black Pepper

Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7. Remove outer sleeve & film.

Place tray onto a baking tray and cook in the centre of the preheated oven for 30-33 minutes.

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

Honey Roast Parsnips

Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove outer sleeve & film.

Lightly oil the preheated tray and carefully spread out the parsnips out on the tray.

Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, occasionally whilst cooking. Season to taste and serve.

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

Due to natural & seasonal variance cooking times and temperatures may require adjustment.

Roast Potatoes with Beef Dripping

Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove outer sleeve & film.

Lightly oil the preheated tray then carefully add the potatoes and top with the butter pellet. Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, halfway through cooking time. Season to taste & serve.

Ensure product is piping hot throughout.
Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.

Due to natural & seasonal variance cooking times and temperatures may require adjustment.

Salted Caramel Cheesecake

Defrost & serve: defrost in its packaging in the fridge for 12-14 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.

Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Beef Wellingtons
Beef fillet (50%), puff pastry (33%) (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), butter (MILK), water, salt), mushroom duxelle (16%) (mushrooms, onions, salt, olive oil, parsley, black pepper, tarragon, chives), crepe (water, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), free-range EGG, skimmed MILK powder, unsalted butter (MILK), sugar, salt).

Pigs in Blankets
Sausage (62%), (pork (81%), water, WHEAT flour (calcium carbonate, iron, niacin, thiamine), salt, dextrose, preservative: sodium SULPHITES, spice, (white pepper, nutmeg) spice extract, antioxidant: sodium ascorbate).
Bacon (38%) (pork (85%), water, salt, preservative: sodium nitrate, potassium nitrate, antioxidant: sodium ascorbate). Filled into a natural beef casing.

Braised Red Cabbage with Port
Red cabbage (49.3%), red currant jelly (13.1%) (sugar, glucose syrup, water, redcurrant juice, gelling agent: pectin, acidity regulators: citric acid; sodium citrate, natural colour: elderberry concentrate, sunflower oil), red wine (9.9%) (preservative: potassium METABISULPHITE), butter (7.4%) (MILK, salt), water (6.5%), port (6.5%) (red wine, port, sugar, salt, preservative: SULPHUR DIOXIDE), dried apple (2.6%) (preservative: SULPHUR DIOXIDE), red wine vinegar (2.5%) (preservative: potassium METABISULPHITE), sugar (2%), cinnamon.

Brussels Sprouts with Pancetta & Black Pepper
Brussels sprouts (86.7%), smoked pancetta (8.7%) (pork belly, salt, natural flavourings, antioxidant: sodium ascorbate, preservative: sodium nitrite), black pepper butter (4.6%) (unsalted whey butter (MILK), garlic, onion, cornflour, black pepper, salt).

Honey Roast Parsnips
Parsnip (91.5%) (preservative: sodium metabiSULPHITE), honey, garlic puree, butter (MILK, salt), rosemary, sea salt, black pepper.

Roast Potatoes with Beef Dripping
Roast potato (95%) (potato (preservative: sodium METABISULPHITE), beef dripping), rosemary butter (5%) (unsalted whey butter (MILK), rosemary, lemon zest, cornflour, black pepper, salt).

Salted Caramel Cheesecake
2% fat soft cheese 31% (MILK), cream (MILK) 27%, sugar, full fat soft cheese 7.5%, 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.

(Typical per 100g)

Beef Wellington

Energy: 1032 kJ/246 kcal
Fat: 13.4g, of which Saturates: 8.1g
Carbohydrate: 12.2g, of which Sugars: 0.4g
Fibre: 1.5g
Protein: 18g
Salt: 0.5g

Pigs in Blankets

Energy: 1068 kJ/258 kcal
Fat: 20g, of which Saturates: 7g
Carbohydrate: 3.7g, of which Sugars: 0g
Fibre: 0.2g
Protein: 15g
Salt: 2.5g

Braised Red Cabbage with Port

Energy: 711 kJ/170 kcal
Fat: 6.6g, of which Saturates: 4.2g
Carbohydrate: 23.8g, of which Sugars: 18.7g
Fibre: 5g
Protein: 1.3g
Salt: 0.3g

Brussels Sprouts with Pancetta & Black Pepper

Energy: 393 kJ/94 kcal
Fat: 5.5g, of which Saturates: 3.2g
Carbohydrate: 5.3g, of which Sugars: 2.8g
Fibre: 4.5g
Protein: 3.7g
Salt: 0.3g

Honey Roast Parsnips

Energy: 573 kJ/136 kcal
Fat: 1.9g, of which Saturates: 0.3g
Carbohydrate: 25g, of which Sugars: 10.1g
Fibre: 6.1g
Protein: 1.7g
Salt: 0.2g

Roast Potatoes with Beef Dripping

Energy: 556 kJ/132 kcal
Fat: 3.4g, of which Saturates: 2.8g
Carbohydrate: 19.9g, of which Sugars: 0.4g
Fibre: 3.1g
Protein: 3.1g
Salt: 0.1g

Salted Caramel Cheesecake

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

Christmas Dinner Box for Two

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