About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature.

Pre-heat the oven to 140°C / Fan 120°C / Gas 1-3.

Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.

Then take out the meat and sear any vegatable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 of the meat and bring gently to the boil on the hob. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.

Check from time to time and top up liquid if needed.

Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat folk, inserting it into thickest part.

• Energy: 778 kJ/ 187 kcal
• Fat: 12.3g, of which Saturates: 5.4g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 19g
• Salt: 0.15g

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