Christmas for Two

Please note: due to high demand the Pigs in Blankets, Brussels Sprouts and Braised Red Cabbage, Goose Fat Roast and Dauphinoise Potatoes have been substituted for Pork Chipolatas, and Cauliflower Cheese.

Full Christmas dinner for two

 

  • Starter, main course and dessert for two
  • Delicious half turkey stuffed with chestnut and sultana, and our Chefs' prepared sides and trimmings
  • Includes our new Scottish Shortbread Mince Pies and Brandy Custard
  • Code: D4023
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 1 Half Turkey with Chestnut & Sultana Stuffing, semi-deboned, 1.3kg
  • 8 Pork Chipolatas, 225g
  • 1 Traditional Turkey Gravy, 500g
  • 1 pack Cauliflower Cheese, 200g
  • 1 pack of Buttery Mashed Potato, 200g
  • 2 packs Scottish Smoked Salmon, D-sliced, 125g per pack
  • 6 Scottish Shortbread Mince Pies, 250g pack
  • 1 pouch Brandy Custard, 120g
 
£52.00

Celebrate Christmas in style with a delicious, festive three-course meal for two people. Start with our luxury Scottish Smoked Salmon before moving on to the main course - a half turkey stuffed with a rich chestnut and sultana stuffing and our Chefs' prepared sides and trimmings. Finish your meal with our sweet Scottish Shortbread Mince Pies and Brandy Custard, a fitting end to your festive feast.

 

Cooking Instructions:
 
Half Turkey w/Chestnut & Sultana Stuffing
From defrosted: preheat oven to 190°C / fan 170°C / gas 5.
Remove packaging, placing the turkey skin side up in a roasting tray lined with baking paper.
Cover with foil and heat for 60 minutes.
Discard foil and cook uncovered for a further 60 minutes, basting occasionally.
Ensure meat is piping hot throughout.
Allow to rest at room temperature, loosely covered with foil, for 30 minutes.
To carve, remove strings and simply slice.

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


Pork Chipolatas
Cooking guidelines from defrosted: separate the sausages using scissors.
Do not prick sausages.
Pan fry: heat a little oil in a frying pan.
Cook on a high heat for 5½ -6 minutes, turning occasionally.
Grill: preheat grill to a high heat, lightly oil the sausages and cook on the top shelf for 5½ -6 minutes, turning occasionally.

Please note: cooking appliances vary in performance; these are guidelines only.
Ensure the product is piping hot throughout before serving.

Cauliflower Cheese


OVEN: Remove film and place product tray onto a baking tray. Cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for:

From Frozen: 20-25 minutes
From Defrosted: 15-20 minutes until piping hot, stir before serving.

MICROWAVE: Based on 800 watt. Pierce the film and cook for:

From Frozen: 5-6 minutes
From Defrosted: 4-5 minutes until piping hot, stir before serving.


Buttery Mashed Potato
MICROWAVE: based on 800 Watt.
Pierce the film lid and cook until piping hot

from frozen: 4-5 minutes,
from defrosted: 3-4 minutes.


Stir the melted butter carefully through the potatoes before serving.
OVEN: pierce film and place tray onto a baking tray.
Cook in a preheated oven at 200°C / fan 190°C / gas 5 until piping hot

from frozen: 25-30 minutes
, from defrosted: 15-20 minutes.


Stir the melted butter carefully through the potatoes before serving.
Scottish Smoked Salmon
Preparation Instructions: Defrost in the fridge for at least 2 hours or overnight.
Serve at room temperature for optimal flavour.

Serving Suggestion: Season the salmon with a little cracked black pepper, drizzle with freshly squeezed lemon juice, and scatter some fresh rocket leaves and shaved slivers of parmesan cheese over the top.
Serve with fresh soda bread or good quality wholemeal, for a delicious starter or light meal.
Traditional Turkey Gravy
Cooking guidelines from defrosted:

Hob: decant contents into a saucepan.
Heat gently over a medium heat.
Stir occasionally until piping hot, serve immediately.

Microwave: based on 900W, on a medium setting.
Decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot.
Stir well and serve immediately.
Do not reheat once cooked.

Please note, cooking appliances vary in performance; these are guidelines only
6 Scottish Shortbread Mince Pies
Heating guidelines from defrosted: to thaw the mince pies remove them from the packaging and stand on a wire rack at room temperature for an hour.
Preheat oven 200°C / fan 180°C / Gas 6 Place pies on a baking tray in the centre of the pre-heated oven for 6 - 8 minutes.
Leave to stand for 3 minutes.

Please note: cooking appliances vary in performance; these are guidelines only.
Once defrosted can be eaten cold or warmed
Brandy Custard
MICROWAVE FROM FROZEN: Pull open pouch grip seal by about 2cm at one side.
Heat upright in microwave on full power for 1-1« minutes.
(Based on 800w - vary time for different wattage.) Remove from microwave, carefully reseal pouch and gently shake to reinvigorate the sauce's smooth, glossy texture.
Serve hot.
Caution: contents may be hot.

HEAT ON THE HOB FROM DEFROSTED: (Pouch should take approx. 2 hours to defrost at room temperature.) Decant pouch contents into a small pan, bring gently to a simmer for 2-3 minutes whilst stirring.
occasionally.
Serve hot.

Cooking appliances vary in performance, these are guidelines only. Ensure the product is thoroughly cooked and piping hot throughout. Do not reheat once cooked.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Half Turkey with Chestnut and Sultana Stuffing
Marinated semi deboned turkey (69%) (semi deboned half turkey (66%), marinade (3%) (water, acidifiers: sodium acetate - sodium citrate, salt, natural aromas), stuffing (22%) (turkey (11%), pork, cooked chestnuts (2%), water, dried sultanas (1%) (sultanas, nonhydrogenated cottonseed food oil), poultry liver, modified Cognac (0.2%) (Cognac, salt, natural aroma of pepper), salt, potato starch, acidifier: sodium acetate, spices, preservative: ascorbic acid, natural aromas), pork (8%), cooked chestnuts (1%), parsley.

Traditional Gravy
Water, onions, madeira wine (de-alcoholised wine from concentrate, madeira, sugar, brandy, salt, tartaric acid, flavouring, preservatives (potassium sorbate, sodium benzoate, potassium metabiSULPHITE)), thickening agent: acetylated di-starch adipate, beef powder (salt, sugar, natural flavouring, sunflower oil, dried beef, yeast extract, rosemary), rapeseed oil, gravy browning (colour: ammonia caramel), Worcestershire sauce (malt vinegar (from BARLEY), spirit vinegar, molasses, sugar, salt, anchovies (FISH), tamarind extract, onions, garlic, spice, flavourings), salt, black pepper.

Fruity Festive Stuffing
Pork sausagemeat (64%) (pork, water, WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), salt, fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamine), dextrose, preservative: sodium SULPHITE, spices (white pepper, nutmeg), spice extracts, antioxidant: sodium ascorbate.), EGG, bacon (pork belly, water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite), water, apricot, onion, sultanas, cranberries (sugar, cranberries, sunflower oil), allspice.

Buttery Mashed Potato
Potatoes (SULPHITES) (91%), goose fat (6%), rapeseed oil, salt, cracked black pepper.

Cauliflower Cheese
Cauliflower Florets (49%), Water, Mature Cheddar Cheese (MILK) (6%), Full Cream MILK Powder, Cheese Mix (2%) [Mozzarella Cheese (MILK), Cheddar Cheese (MILK)], Modified Maize Starch, Red Leicester Cheese (MILK) (1%) [Contains: Annatto], Butter (MILK), Salt.

Smoked Salmon
Salmon (FISH), Salt

6 Scottish Shortbread Mincemeat Pies
Mincemeat 40% (Sugar, vine fruits in varying proportions (sultanas, raisins with glazing agent (cotton oil, sunflower oil)), apples, apple puree, water, vegetable suet (palm oil (rspo), sunflower oil, rice flour), starch, cut mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid), mixed spice (coriander, cassia cinnamon, ginger, cardamom, cloves, fennel, nutmeg), acetic acid, colour (Caramel), preservative (Potassium Sorbate ), flavour (cinnamon))Pastry 60% WHEAT flour (with calcium, iron, niacin, thiamin), butter (MILK), sugar, palm oil (rspo), rapeseed oil, water, salt, flavourings

Brandy Custard
MILK, sugar, Courvoisier V.S cognac (6.8%), cream (MILK), EGG, cornflour, natural madagascan vanilla paste 0.6% (water, ethyl alcohol, extractives of vanilla pods, sugar, vanilla pod seeds, xanthan gum),xanthan gum, modified starch from waxy maize, propylene glycol alginate, guar gum..

Pork Chipolatas
pork (80%), water, rusk (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into natural sheep casings.

Nutritional Information
 
(Typical per 100g)

Half Turkey w/Chestnut & Sultana Stuffing
  • Energy: 899 kJ/215 kcal
  • Fat: 14g, of which Saturates: 5.3g
  • Carbohydrate: 1.5g, of which Sugars: 0.8g
  • Fibre: 0.5g
  • Protein: 20g
  • Salt: 0.5g

Pork Chipolatas
  • Energy: 1336 kJ/ 322 kcal
  • Fat: 27.4g, of which Saturates: 10.1g
  • Carbohydrate: 5.7g, of which Sugars: 0.3g
  • Fibre: 0.3g
  • Protein: 13.3g
  • Salt: 1.75g

Traditional Turkey Gravy
  • Energy: 351 kJ/84kcal
  • Fat: 3.4g, of which Saturates: 1g
  • Carbohydrate: 1.7g, of which Sugars: 0.7g
  • Fibre: 0.2g
  • Protein: 11.1g
  • Salt: 0.1g

Caramelised Carrots
  • Energy: 287 kJ/ 68 kcal
  • Fat: 0.6g, of which Saturates: 0.3g
  • Carbohydrate: 13.7g, of which Sugars: 13.2g
  • Fibre: 2.7g
  • Protein: 0.6g
  • Salt: 0.9g

Cauliflower Cheese
  • Energy: 376kJ / 89kcal
  • Fat: 5.4g, of which Saturates: 3.3g
  • Carbohydrate: 5.1g, of which Sugars: 3.3g
  • Fibre: 0g
  • Protein: 5.3g
  • Salt: 0.5g

Buttery Mashed Potato
  • Energy: 747 kJ/183kcal
  • Fat: 14.7g, of which Saturates: 9.9g
  • Carbohydrate: 12g, of which Sugars: 1.4g
  • Fibre: 0g
  • Protein: 1.8g
  • Salt: 0.8g

Dauphinoise Potatoes
  • Energy: 715 kJ/177kcal
  • Fat: 12.1g, of which Saturates: 6.3g
  • Carbohydrate: 12.5g, of which Sugars: 1.7g
  • Fibre: 1.2g
  • Protein: 3.8g
  • Salt: 0.8g

Scottish Smoked Salmon Pack D-Sliced
  • Energy: 824 kJ/197kcal
  • Fat: 11.7g, of which Saturates: 3g
  • Carbohydrate: 0.6g, of which Sugars: 0.5g
  • Fibre: 0g
  • Protein: 22.7g
  • Salt: 2.9g

6 Scottish Shortbread Mince Pies
  • Energy: 1558 kJ/372kcal
  • Fat: 15.3g, of which Saturates: 8g
  • Carbohydrate: 58.7g, of which Sugars: 34.6g
  • Fibre: 0g
  • Protein: 3.2g
  • Salt: 0.45g

Brandy Custard
  • Energy: 628 kJ/149kcal
  • Fat: 6g, of which Saturates: 3.7g
  • Carbohydrate: 16g, of which Sugars: 14g
  • Fibre: 0g
  • Protein: 3.6g
  • Salt: 0.1g

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