Mother's Day Roast Beef Dinner
Treat Mum to a delicious roast dinner
- Grass-fed British beef Sirloin Roast
- Chef's prepared sides and trimmings
- Bramley Apple and Bramley Apple & Raspberry Crumbles
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Code: D4067
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Price per kg:
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Item weight:
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Servings:
Box Contains:
- 1 Sirloin Roast, boneless, 1kg
- 2 packs Dauphinoise Potatoes, 300g per pack
- 2 packs Caramelised Carrots, 200g per pack
- 2 packs Braised Red Cabbage, 200g per pack
- 1 pack Traditional Gravy, 450g
- 2 Bramley Apple & Raspberry Crumbles, 175g each
- 2 Bramley Apple & Rhubarb Crumbles, 175g each
- 2 packs Vanilla Custard, 120g per pack
Treat Mum to a delicious roast dinner this Mother's Day. With our rich, succulent Sirloin Roast and hand selected sides and plenty of hot, Traditional Gravy. Finish the meal off with our sweet Bramley Apple Crumbles and creamy Vanilla Custard.
Sirloin Roast
Defrost for 24 hours in a fridge. Remove the sirloin roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.
Traditional Roasting: Preheat the oven to 250°C / fan 230°C / gas 9, sear the meat for 7-8 minutes in the oven. After searing reduce oven temperature to 190°C / fan 170°C / gas 5 and cook for:
Rare: 10-12 per 450g
Medium: 14-16 per 450g
Well done: 20-22 per 450g
Resting: Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
Low Temperature Cooking (Medium Result): Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper.
If desired smear 2 tbsp of Dijon mustard all over.
Heat 1tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total. Place onto the preheated tray and season with salt & pepper.
Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx 2 hours).
Traditional Roasting: Preheat the oven to 250°C / fan 230°C / gas 9, sear the meat for 7-8 minutes in the oven. After searing reduce oven temperature to 190°C / fan 170°C / gas 5 and cook for:
Rare: 10-12 per 450g
Medium: 14-16 per 450g
Well done: 20-22 per 450g
Resting: Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
Low Temperature Cooking (Medium Result): Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper.
If desired smear 2 tbsp of Dijon mustard all over.
Heat 1tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total. Place onto the preheated tray and season with salt & pepper.
Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx 2 hours).
Dauphinoise Potatoes
Cooking guidelines: remove sleeve and film, and place tray onto a baking tray.
Cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes
Remove from oven, ensure product is piping hot throughout then allow to stand for 2-3 minutes before serving.
Do not reheat once cooked.
Cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes
Remove from oven, ensure product is piping hot throughout then allow to stand for 2-3 minutes before serving.
Do not reheat once cooked.
Caramelised Carrots
For best results cook from frozen in the oven.
OVEN: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Remove from oven and allow to stand for 5 minutes before serving.
MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving.
OVEN: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Remove from oven and allow to stand for 5 minutes before serving.
MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving.
Braised Red Cabbage
For best results cook from frozen in the oven.
Oven: remove sleeve and film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Stir before serving.
MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving.
Oven: remove sleeve and film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Stir before serving.
MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving.
Traditional Gravy
Hob: Open the bag and empty contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot.
Microwave: Based on 850W. Decant into a microwavable dish, cover loosely and cook for 7-8 minutes from frozen or 4-5 minutes from defrosted.
Allow to stand for 1 minute.
Stir before serving.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Microwave: Based on 850W. Decant into a microwavable dish, cover loosely and cook for 7-8 minutes from frozen or 4-5 minutes from defrosted.
Allow to stand for 1 minute.
Stir before serving.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Bramley Apple & Raspberry Crumble
Cooking: Preheat oven to 190°C / 375°F / Gas 5. Remove outer film. Carefully place crumbles (in their rings) onto a baking tray lined with baking paper.
Cook for 20-25 minutes.
Cook for 20-25 minutes.
Bramley Apple & Rhubarb Crumble
Cooking: Preheat oven to 190°C / 375°F / Gas 5. Remove outer film. Carefully place crumbles (in their rings) onto a baking tray lined with baking paper.
Cook for 20-25 minutes.
Cook for 20-25 minutes.
Vanilla Custard
MICROWAVE FROM FROZEN: Pull open pouch grip seal by about 2cm at one side. Heat upright in microwave on full power for 1-1½ minutes. (Based on 800w vary time for different wattage.)
Remove from microwave, carefully reseal pouch and gently shake to reinvigorate the sauce's smooth, glossy texture. Serve hot.
HEAT ON THE HOB FROM DEFROSTED: (Pouch should take approx. 2 hours to defrost at room temperature.) Decant pouch contents into a small pan, bring gently to a simmer for 2½ minutes whilst stirring occasionally. Serve hot.
Remove from microwave, carefully reseal pouch and gently shake to reinvigorate the sauce's smooth, glossy texture. Serve hot.
HEAT ON THE HOB FROM DEFROSTED: (Pouch should take approx. 2 hours to defrost at room temperature.) Decant pouch contents into a small pan, bring gently to a simmer for 2½ minutes whilst stirring occasionally. Serve hot.
Dauphinoise Potatoes
Please note: May contain nuts.
Potatoes (SULPHITES) (52%), Whipping Cream (MILK), MILK, Full Fat Hard Cheese (MILK) (6%), Clotted Cream (MILK) (3%), Onions, Butter (MILK), Cornflour, Water, Garlic Puree, Salt, Rapeseed Oil, White Pepper, Thyme, Thickeners (Xanthan Gum), Nutmeg, Bay Leaves.
Caramelised Carrots
Please note: May contain nuts.
Carrots (89%), Honey (8%), Salt, Garlic Puree, Unsalted Butter (MILK), Rosemary, Cracked Black Pepper.
Braised Red CabbagePlease note: May contain nuts.
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.
Traditional Gravy
Please note: Manufactured on a site that handles other allergens (celery and celeriac, crustacean, eggs, milk, mustard, peanuts, sesame, soya bean, tree nuts)
Water, onions, madeira wine (de-alcoholised wine from concentrate, madeira, sugar, brandy, salt, tartaric acid, flavouring, preservatives (potassium sorbate, sodium benzoate, potassium metabiSULPHITE)), thickening agent: acetylated di-starch adipate, beef powder (salt, sugar, natural flavouring, sunflower oil, dried beef, yeast extract, rosemary), rapeseed oil, gravy browning (colour: ammonia caramel), Worcestershire sauce (malt vinegar (from BARLEY), spirit vinegar, molasses, sugar, salt, anchovies (FISH), tamarind extract, onions, garlic, spice, flavourings), salt, black pepper.
Bramley Apple & Raspberry Crumble
Apples 43%, WHEAT Flour (Fortified with Ascorbic Acid, Calcium, Iron, Thiamin & Niacin), Sugar, Raspberries 13%, Butter (MILK), Modified Starch from Waxy Maize, Salt, Citric Acid.
Bramley Apple & Rhubarb Crumble
Apples 30%, Rhubarb 27%, WHEAT Flour (Fortified with Ascorbic Acid, Calcium, Iron, Thiamin & Niacin), Sugar, Butter (MILK), Modified Starch from Waxy Maize, Salt, Citric Acid.
Vanilla Custard
MILK (80%), Granulated Sugar, Cream (MILK), EGG, Cornflour, Vanilla Extract, Propane Alginate Xanthan Gum, Modified Starch, Vanilla Seeds, Gum.
Sirloin Roast
- Energy: 841 kJ/201 kcal
- Fat: 13g, of which Saturates: 5g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20g
- Salt: 0.13g
Dauphinoise Potatoes
- Energy: 715 kJ/177 kcal
- Fat: 12.1g, of which Saturates: 6.3g
- Carbohydrate: 12.5g, of which Sugars: 1.7g
- Fibre: 1.2g
- Protein: 3.8g
- Salt: 0.82g
Caramelised Carrots
- Energy: 287 kJ/68 kcal
- Fat: 0.6g, of which Saturates: 0.3g
- Carbohydrate: 13.7g, of which Sugars: 13.2g
- Fibre: 2.7g
- Protein: 0.6g
- Salt: 0.94g
Braised Red Cabbage
- Energy: 360 kJ/85 kcal
- Fat: 1.4g, of which Saturates: 0.1g
- Carbohydrate: 16.6g, of which Sugars: 15.1g
- Fibre: 1.5g
- Protein: 0.8g
- Salt: 0.68g
Traditional Gravy
- Energy: 90 kJ/21 kcal
- Fat: 0.5g, of which Saturates: 0g
- Carbohydrate: 3.6g, of which Sugars: 2.3g
- Fibre: 0.4g
- Protein: 0.5g
- Salt: 1.2g
Bramley Apple & Raspberry Crumble
- Energy: 1115 kJ/265 kcal
- Fat: 9.5g, of which Saturates: 5.8g
- Carbohydrate: 46g, of which Sugars: 27g
- Fibre: 2.4g
- Protein: 2.7g
- Salt: 0.5g
Bramley Apple & Rhubarb Crumble
- Energy: 1068 kJ/254 kcal
- Fat: 9.5g, of which Saturates: 5.8g
- Carbohydrate: 43g, of which Sugars: 24g
- Fibre: 2.2g
- Protein: 2.7g
- Salt: 0.5g
Vanilla Custard
- Energy: 501 kJ/119kcal
- Fat: 5.6g, of which Saturates: 3.3g
- Carbohydrate: 14.7g, of which Sugars: 9.1g
- Fibre: 0g
- Protein: 3.2g
- Salt: 0.1g
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
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