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Easter Rump Roast Feast for Four

Name: Easter Rump Roast Feast for Four
SKU: D5880
Price: 72.5 GBP
Availability: OutOfStock

Enjoy a succulent cut of grass-fed British beef

Offer limited to 1 per customer

Box Contains:

Extra Trimmed Rump Roast, 900g
16 Pigs in Blankets, packs of 8, 315g each
2 Dauphinoise Potatoes, 300g per pack

Honey Roast Parsnips, 300g per pack
Brussels Sprouts with Pancetta & Black Pepper, 300g per pack
4 Homestyle Yorkshire Puddings, 180g

4 Tiramisu, 150g each

£72.50

/kg

Servings: 4

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Code: D5880

Description

At the heart of the feast is our Extra Trimmed Rump Roast - a succulent cut of grass-fed British beef that has been expertly hand-trimmed for maximum tenderness and flavour. Follow our guide to roast to perfection and this mouth-watering roast is sure to be the star of the show.

But the feast doesn't stop there. We've also included all the trimmings to make your Easter meal complete. Our Pigs in Blankets are a true crowd-pleaser, while our Dauphinoise Potatoes and Homestyle Yorkshire Puddings are the perfect accompaniment to any roast dinner. And of course, no feast is complete without vegetables. Our Honey Roast Parsnips and Brussels Sprouts are a match made in heaven, providing a delicious balance of sweetness and savoury flavours.

To finish off the feast in style, we've included our mouth-watering Tiramisu - a creamy, indulgent dessert that's the perfect end to a perfect meal.

Reviews

Cooking

Rump Roast

Extra Trimmed Rump Roast 900g

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.

Preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper.

Sear meat for 15 minutes in the oven. Then reduce the oven temperature to 190°C / fan 170°C / gas 5 and continue cooking for time below:

Rare: 20-24 minutes (internal temperature of meat: 45-47°C)
Medium: 28-32 minutes (internal temperature of meat: 55-60°C)
Well done: 40-44 minutes (internal temperature of meat: 72-75°C)

Keep warm and rest for at least 10 -15 minutes before carving.

Cooking appliances vary in performance, these are guidelines only.

Extra Trimmed Rump Roast 600g

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.

Preheat oven to 230°C / fan 210°C / gas 8.

First sear in a pan on all sides for 5-6 minutes, place on to a wire rack inside a roasting tray then roast in the oven at 210°C for:

Rare: 19-20 minutes (internal temperature of meat: 45-47°C)
Medium: 25-26 minutes (internal temperature of meat: 55-60°C)
Well done: 34-35 minutes (internal temperature of meat: 72-75°C)

Keep warm and rest for at least 10-15 minutes before carving.

Cooking appliances vary in performance, these are guidelines only.

Pigs in Blankets

From Defrosted

Oven: Preheat oven to 200°C / 190°C Fan / Gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp, turning occasionally.

Grill: Preheat grill to medium. Place sausages on a rack and cook for 12-16 minutes until crisp, turning occasionally.

This product must be cooked thoroughly prior to consumption.

Dauphinoise Potatoes

Cooking guidelines from frozen: preheat oven to 200°C / fan 180°C / gas 6. Remove film.

Place tray onto a baking tray and cook in the centre of the preheated oven for 42-45 minutes.

Allow to stand for 2 minutes before serving.

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

Yorkshire Puddings

Cooking guidelines from frozen:

pre-heat oven to 200°C / 180°C / gas 6.

Remove all packaging.

Place the puddings on a baking tray and place near the centre of the oven. Cook for approximately 6 minutes or until crisp

Ensure food is piping hot through before serving.
Not suitable for microwave cooking.

Cooking appliances vary in performance, these are guidelines only.
Do not reheat once cooked.

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.

Brussels Sprouts

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.

Tiramisu

Defrost each dessert in its packaging in the fridge for 5 to 10 hours or 1½ to 2 hours at room temperature on the kitchen counter.

Remove film and supporting the base of the Tiramisu, carefully place, still in its ring, onto a cold plate.

Loosen by sliding a knife or small spatula inside the ring around the Tiramisu.

Carefully open and remove the ring.

Ensure the product is defrosted throughout before serving.

More Information

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

Pigs in Blankets
Chipolata: pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings.
Streaky bacon: pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.

Dauphinoise Potatoes
Potato (52%) (potato, preservative: sodium metabiSULPHITE), dauphinoise sauce (43%) (double cream (MILK), semi skimmed MILK, clotted cream (MILK), onion, butter (MILK, salt), water, garlic purée, modified maize starch (modified starch, stabiliser: acetylated di-starch adipate), salt, rapeseed oil, white pepper, thyme, bay leaf, nutmeg), grana padano cheese (MILK, EGG).

Yorkshire Puddings
Fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), EGG white, EGG, skimmed MILK, rapeseed oil, salt.

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

Brussels Sprouts
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).

Tiramisu
cream (MILK) 32%, sugar, full fat Soft cheese (MILK) 11%, water, blended rice, potato and tapioca flour, EGG, butter (MILK), apricot kernels, MILK chocolate (MILK/SOYA), EGG white powder (EGG),MILK, vegetable oil (rspo palm, rapeseed), salt, emulsifier: mono & diglycerides of fatty acids, colours: curcumin & annatto, glucose, cornflour, coffee 0.5%, cocoa powder, flavouring, modified starch from waxy maize, guar gum, white rice flour, disodium diphosphate, sodium bicarbonate, salt, xanthan gum.

(Typical per 100g)

Rump Roast

Energy: 726 kJ/ 174 kcal
Fat: 10.1g, of which Saturates: 4.3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20.7g
Salt: 0.14g

Pigs in Blankets

Energy: 1254kJ / 302kcal
Fat: 24.7g, of which Saturates: 9g
Carbohydrate: 7.3g, of which Sugars: 2.1g
Fibre: 2.2g
Protein: 12.7g
Salt: 1.6g

Dauphinoise Potatoes

Energy: 609 kJ/147 kcal
Fat: 10.7g, of which Saturates: 6.3g
Carbohydrate: 9.4g, of which Sugars: 0.5g
Fibre: 1.6g
Protein: 2.4g
Salt: 0.36g

Yorkshire Puddings

Energy: 1013 kJ/241 kcal
Fat: 6.9g, of which Saturates: 0.8g
Carbohydrate: 30.7g, of which Sugars: 1.8g
Fibre: 2.5g
Protein: 12.7g
Salt: 0.59g

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

Brussels Sprouts

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

Tiramisu

Energy: 1707 kJ/409 kcal
Fat: 27g, of which Saturates: 16g
Carbohydrate: 38g, of which Sugars: 30g
Fibre: 0.2g
Protein: 2.5g
Salt: 0.33g

Easter Rump Roast Feast for Four

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