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Donald Russell Variety Taster Box

Indulge in top-quality meats and Chef-prepared meals

Box Contains:

2 Sirloin Steaks, 227g each
2 Ribeye Steaks, 227g each
Minced Steak, 400g
6 Butcher's Pork Sausages, pack of 6, 400g,
Lasagne, 440g

Spaghetti Bolognese, 400g
Free-range Chicken Mini Fillets, pack of 6-7, 200g
Alpine Fries, 200g
2 Scottish Salmon Fillets, 140g each
2 Bramley Apple Pies, 175g each

Regular Price £81.00 Special Price £60.00

/kg

Weight: 0g

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Code: D5576

Description

We’ve hand-picked a selection of top-quality foods, from home-cooking favourites to Chef’s prepared meals and desserts into The Donald Russell Variety Taster Box.

With award-wining Sirloin and Ribeye Steaks, premium Minced Steak, free-range chicken fillets, our handmade Butcher’s Pork Sausages and Scottish Salmon, there’s something to suit all tastes and fancies any night of the week. Take a night off from cooking and doing the dishes and tuck into a Spaghetti Bolognese or Lasagne for a hearty dinner, full of flavour and without any of the fuss. Enjoy all this, as well as our signature Alpine Fries and a sweetly delicious Bramley Apple Pie to round things off.

So, what are you waiting for? Tuck into this tempting offer, full of new flavours and old favourites.

Reviews

Cooking

Sirloin 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: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 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.

Ribeye 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: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 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.

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 product is fully cooked & piping hot throughout.

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!

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 frying pan. Cook on a medium heat for 18-20 minutes, turning occasionally.

Grill: preheat grill to medium. Place sausages on a grill rack for 14-18 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout.

Cooking appliances vary in performance, these are guidelines only.

Lasagne

Cooking guidelines: this product is not suitable for microwave cooking.

Remove film and place the Lasagne in its tray on a baking tray. Cook in a preheated oven at 200°C / fan 190°C / gas 6 until piping hot for:

From defrosted: 30-35 minutes
From frozen: 50-55 minutes

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

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

Spaghetti Bolognese

Cooking guidelines:

Microwave (based on 800W): pierce film and cook until piping hot for 5 minutes. Carefully stir product, replace film and cook for a further:

From frozen: 4 minutes
From defrosted: 2 minutes
Stir before serving.

Oven: pierce film and cook in preheated oven at 200°C / fan 180°C / gas 6 for:

From frozen: 40-45 minutes
From defrosted: 30-35 minutes
Stir, leave it to stand for 1 minute before serving.

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

Free-range Chicken Mini Fillets

Cooking guidelines from defrosted: sear in a hot pan for 1-1½ minutes per side, remove and allow to rest for a few minutes.

Serve with fresh vegetables or a salad.

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

Alpine Fries

Cooking guidelines from frozen: remove product from packaging before cooking.

Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.

Deep fry: in preheated oil at 180°C for 4-5 minutes.

Ensure product is piping hot throughout.
Do not reheat 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 for 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 for 5-7 minutes, turning occasionally.

Microwave (based on 750W): place on non-metallic plate and cover with clingfilm. Cook on medium power for 1« minutes, turn and leave to stand for 1 minutes. Cook on medium power for a further 1½ minutes. 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.

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

Bramley Apple Pie

Cooking guidelines from frozen: (Please note: using a microwave will make the pastry go soggy).

Preheat oven to 180°C / fan 160°C / gas 4. Remove outer film.

Carefully place each pie, still in its ring onto a baking tray lined with baking paper. Bake for 15-20 minutes until golden brown. Remove from the oven.

Carefully transfer the pie in its ring, onto a plate, using a spatula as the ring does not have a bottom. Allow to rest for 3-5 minutes. Using a knife, loosen the pie from its ring. Carefully open and remove the ring and finish with Donald Russell Vanilla Custard, cream or ice cream.

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

More Information

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

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

Lasagne
Meat (30%) (beef 20%, pork 10%), water, tomato (13%), pasta (durum WHEAT semolina, water, EGG), tomato puree, mature cheddar cheese (MILK), onion, MILK powder, red Leicester cheese (MILK, colour: annatto), red wine, beef glaze [concentrated beef juice, corn starch, sugar, salt, tomato puree, onion concentrate], modified maize starch, garlic, sugar, butter (MILK), olive oil, salt, oregano, black pepper, bay leaves. May also contain nuts, peanuts & sesame seeds.

Spaghetti Bolognese
cooked spaghetti pasta (27%) (durum WHEAT semolina, water), beef (19%), water, tomatoes, pork (10%), tomato puree, onion, red wine, beef glaze (beef stock, cornflour, sugar, salt, tomato purée, concentrated onion juice), marinated sunblushed tomatoes (slow roasted tomatoes, rapeseeds oil, salt, garlic, oregano), sun dried tomato paste (sun dried tomatoes, sunflower oil, salt, white wine vinegar, black pepper, garlic, rosemary, basil), carrots, CELERY, modified maize starch, salt, rapeseed oil, garlic puree, oregano, basil, black pepper, ground bay leaves. May contain bones.

Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.

Bramley Apple Pie
Fresh Bramley apples 63%, sugar, WHEAT flour (fortified with ascorbic acid, calcium, iron, vitamin B1 & niacin), vegetable fat: (RSPO palm & rapeseed oils, salt, mono & diglycerides of fatty acids, curcumin, annatto), butter (MILK), modified starch, EGG white, baking powder, salt, citric acid, EGG, sorbitol, emulsifier.

(Typical per 100g)

Sirloin Steak

Energy: 841 kJ/201 kcal
Fat: 13g, of which Saturates: 5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g

Ribeye Steak

Energy: 1052 kJ/253 kcal
Fat: 19.8g, of which Saturates: 8.9g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 18.8g
Salt: 0.13g

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

Butcher's Pork Sausages

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

Lasagne

Energy: 624 kJ/150 kcal
Fat: 8g, of which Saturates: 3.9g
Carbohydrate: 9.3g, of which Sugars: 3g
Fibre: 0.7g
Protein: 9.7g
Salt: 0.6g

Spaghetti Bolognese

Energy: 594 kJ/142 kcal
Fat: 5g, of which Saturates: 2g
Carbohydrate: 14.8g, of which Sugars: 2g
Fibre: 0.9g
Protein: 8.9g
Salt: 0.62g

Free-range Chicken Mini Fillets

Energy: 445 kJ/105 kcal
Fat: 1.1g, of which Saturates: 0.4g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 23.8g
Salt: 0.1g

Alpine Fries

Energy: 967 kJ/231 kcal
Fat: 11g, of which Saturates: 1g
Carbohydrate: 29g, of which Sugars: 0.9g
Fibre: 3.3g
Protein: 2.4g
Salt: 1.6g

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

Bramley Apple Pie

Energy: 864kJ / 206kcal
Fat: 6.9g, of which Saturates: 3g
Carbohydrate: 35g, of which Sugars: 21g
Fibre: 1.9g
Protein: 2.1g
Salt: 0.28g

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