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Donald Russell Variety Taster Box

  • Code: D5576
  • Price per kg:
  • Item weight:
  • Servings:
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
  • Linguine Carbonara, 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
Special Price £60.00 Regular Price £81.00

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 Linguine Carbonara 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.

Cooking Instructions:
 
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.
Linguine Carbonara
Cooking guidelines:

Microwave (based on 800W): pierce film and cook for:

From frozen: heat for 6 minutes, stir, heat for further 3 minutes
From defrosted: heat for 3 minutes, stir, heat for a further 2 minutes

Stand for 1 minute before serving.

Oven: pierce film and place tray onto a baking tray. Cook in a preheated oven at 200°C / fan 180°C / gas 6 until piping hot for:

From frozen: 45-50 minutes
From defrosted: 28-30 minutes
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.
Ingredients:
 
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.

Linguine Carbonara
Linguine pasta (35%) (durum WHEAT semolina, water), water, smoked diced pancetta (12%) (pork belly, water, salt, onion extract, glucose syrup, stabiliser: triphosphates; antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate), mature cheddar cheese (MILK), single cream (MILK), grana Padano cheese (MILK, EGG (lysozyme)), Skimmed MILK powder, white wine (2%), modified maize starch, whole MILK, vegetable oil (rapeseeds oil, sunflower oil), lemon juice from concentrate, salt, Dijon mustard (water, MUSTARD seeds, spirit vinegar, salt), garlic, black pepper, parsley, paprika. May also contain nuts, peanuts & sesame seeds. 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.

Nutritional Information
 
(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

Linguine Carbonara
  • Energy: 746 kJ/176 kcal
  • Fat: 8.2g, of which Saturates: 4g
  • Carbohydrate: 17.8g, of which Sugars: 1.7g
  • Fibre: 0.1g
  • Protein: 7.5g
  • Salt: 0.8g

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

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