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Donald Russell Variety Taster Box

For award-winning steaks and handmade sausages, and fully-prepared, restaurant-quality 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

Linguine Carbonara, 400g
Free-range Chicken Mini Fillets, pack of 6-7, 200g
Alpine Fries, 200g
Scottish Salmon Fillets, 140g each
2 Strawberry Cheesecakes, 170g each

£75.25

Weight: 3.648Kg (Serves 14)

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Code: D5457

Our Variety Taster Box brings you a mouthwatering selection of our favourite food – including four of our award-winning steaks – for a temptingly low price!

Don’t miss out on our special offer, which includes two free desserts and free delivery to welcome you back. It really is fantastic value, and we think you’ll love everything in your Taster Box. It’s an excellent way to try new things, and rediscover old favourites from our ranges.

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.

Blackcurrant Cheesecake

Preparation

Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours. Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate.

Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring. Serve with your favourite accompaniment.

Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect

Serving Suggestions: Serve cold with: Fresh Berries, ice cream or sorbet, pouring cream & fresh mint leaves.

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.

Blackcurrant Cheesecake
2% fat soft cheese (37%) (MILK), sugar, blackcurrants (9%), full fat soft cheese (8%) (MILK), cream (MILK), biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (RSPO certified palm & rapeseed), EGG, baking powder), EGG, water, MILK, modified tapioca starch, vegetable oil (RSPO certified palm & rapeseed), butter (MILK), modified starch from waxy maize, guar gum, citric acid.

(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

Blackcurrant Cheesecake

Energy: 1020kJ / 243kcal
Fat: 13g, of which Saturates: 7.3g
Carbohydrate: 26g, of which Sugars: 20g
Fibre: 0.2g
Protein: 5.9g
Salt: 0.4g

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