Summer Barbecue Variety Box

Enjoy a delicious variety of barbecue food at a great price.

  • Only £1.50 per serving
  • Grass-fed British beef, lamb and pork
  • Make the most of the warmer weather
  • Code: D5310
  • Price per kg:
  • Item weight:
  • Servings: 21
Box Contains:
  • Diced Beef Steak, 440g
  • Diced Pork, 440g
  • 4 Jumbo Pork Sausages, pack of 4, 480g
  • 6 Lamb Koftas, pack of 6, 300g
  • Free-range Chicken Breast Fillets, pack of 2-3, 300g
  • 8 Pork Chipolata Sausages, pack of 8, 225g
  • 2 Mediterranean-style Porchetta Pork Loin Steaks, pack of 2, 220g
  • 2 Moroccan-style Harissa Lamb Leg Steaks, pack of 2, 200g
  • 4 Sirloin Steak Burgers, 200g each
  • Texas-style Barbecue Rump Steak, 150g
 
Special Price £50.00 Regular Price £65.00

Make the most of the great British summertime with this premium quality barbecue variety box. Order today and have it delivered in time for the weekend.

Professionally frozen, so order now and store until you need it. No supermarket queues as soon as the sun comes out!

Cooking Instructions:
 
Diced Beef Steak
Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.

Preheat the oven to 140°C-160°C / fan 120°C-140°C / gas 1-3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.

Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed. After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.

Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.

We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed. Cooking times vary depending on your oven.

Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1½ -2 hrs, or until tender.

Cooking appliances vary in performance, these are guidelines only.
Diced Pork
Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.

Preheat the oven to 140°C-160°C / fan 120°C-140°C / gas 1-3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.

Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed. After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.

Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.

We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed. Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 2-2½ hrs, or until tender.

Cooking appliances vary in performance, these are guidelines only.
Jumbo 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 grill rack, brush lightly with oil and cook for 14-18 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout.

Cooking appliances vary in performance, these are guidelines only.
Lamb Koftas
Cooking guidelines from defrosted: about 10 minutes before cooking, remove the koftas from the packaging and allow to come to room temperature.


Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Add a little oil to the pan or brush directly onto the koftas.

Cook the koftas for 7-8 minutes, turning occasionally.

Place the koftas on a rack, cover loosely with foil and allow to rest for 3-5 minutes before serving.

Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
Free-range Chicken Breast Fillets
Cooking guidelines from defrosted: bring to room temperature prior to cooking and remove all packaging.

Pan fry: pan fry in a medium to hot pan for 1½ - 2 minutes per side.

Oven: place on a baking tray lined with baking paper and cook in a preheated oven at 200°C / fan 180°C / gas 6 for 10-12 minutes. Remove from the oven and allow to rest for up to 5 minutes before serving.

Always check that there is no pink meat and that the juices run clear before serving.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pork Chipolata 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 high heat for 5½ -6 minutes, turning occasionally.

Grill: preheat grill to a high heat. Lightly oil the sausages and cook on the top shelf for 5½ -6 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Mediterranean-style Porchetta Pork Steaks
Cooking guidelines from defrosted: remove steaks from the packaging and allow to come to room temperature for 20 minutes.

Preheat a heavy based frying pan or griddle pan on a medium setting. Add a little oil to the pan.

Place steaks into the pan and cook for 5-7 minutes, turning occasionally.

Remove steaks from the pan and allow to rest somewhere warm for 1-2 minutes before serving.

This product must be cooked fully before consumption.

Cooking appliances vary in performance, these are guidelines only.
Moroccan-style Harissa Lamb Leg Steaks
Cooking guidelines from defrosted: carefully remove the steaks from the packaging and allow to come to room temperature for up to 20 minutes before cooking.

Preheat a heavy based frying pan or griddle pan on a medium setting.

Season the steaks lightly with salt then add a little oil to the pan, you need enough oil to fry them but be careful not to burn the spices. Cook to your liking following the recommended times, turning occasionally as you cook:

Medium rare to medium: 3-4 minutes
Medium well to well done: 5-6 minutes
Remove from the pan when cooked and leave to rest somewhere warm for 1-2 minutes before serving.

Size and thickness of steaks may vary adjust timings accordingly.

Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Sirloin Steak Burger
Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.

Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Brush each side of the burger with a little oil and season to taste with salt & pepper. Cook the burgers for 4«-5 minutes per side, turning only once. Don't press down while cooking as this can dry them out.

Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Texas-style Barbecue Rump Steak
Cooking guidelines from defrosted: carefully remove the steak from its packaging and allow to come to room temperature for up to 20 minutes before cooking.

Preheat a heavy based frying pan or griddle pan on a medium setting.

Season the steaks with salt then add a little oil to the pan, you need enough oil to fry them but be careful not to burn the spices. Cook to your liking following the recommended times, turning occasionally as you cook:

Medium rare to medium: 2-2½ minutes
Well done: 3-3½ minutes
Remove from the pan when cooked and leave to rest somewhere warm for 1-2 minutes. Slice thinly across the grain before serving.

Size and thickness of steak may vary adjust timings accordingly.

Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Jumbo 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.

Lamb Koftas
Lamb (66%), water, EGG, gluten free bread crumbs (rice flour, gram flour, maize starch, salt, dextrose), onion, salt, cumin, coriander, mint, ginger, cayenne pepper.

Pork Chipolata 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 sheep casings.

Mediterranean-style Porchetta Pork Steaks
Pork (96%), seasoning (herbs (basil, fennel, marjoram, rosemary, thyme), salt, sugar, dehydrated garlic, spice (cracked black pepper).

Moroccan-style Harissa Lamb Leg Steaks
Lamb (95%), harissa seasoning (smoked paprika, cumin, caraway, coriander, salt, sugar, chilli, mint, lemon peel).

Texas-style Barbecue Rump Steak
Beef (95%), barbecue dry rub (spices (black pepper, chipotle chilli, MUSTARD powder, smoked paprika), soft brown sugar, dehydrated onion, dehydrated garlic, salt, lemon oil).

Nutritional Information
 
(Typical per 100g)

Diced Beef Steak
  • 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

Diced Pork
  • Energy: 776 kJ/184 kcal
  • Fat: 6.4g, of which Saturates: 1.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 31.7g
  • Salt: 0.2g

Jumbo 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

Lamb Koftas
  • Energy: 739 kJ/177 kcal
  • Fat: 10g, of which Saturates: 4.4g
  • Carbohydrate: 7.3g, of which Sugars: 2.6g
  • Fibre: 1.2g
  • Protein: 15g
  • Salt: 1.5g

Free-range Chicken Breast Fillets
  • Energy: 445 kJ/105 kcal
  • Fat: 1g, of which Saturates: 0.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.9g
  • Salt: 0.1g

Pork Chipolata 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

Mediterranean-style Porchetta Pork Steaks
  • Energy: 1110 kJ/268 kcal
  • Fat: 21g, of which Saturates: 7.7g
  • Carbohydrate: 1.7g, of which Sugars: 0.5g
  • Fibre: 0.6g
  • Protein: 18.2g
  • Salt: 1.1g

Moroccan-style Harissa Lamb Leg Steaks
  • Energy: 895 kJ/214 kcal
  • Fat: 11.2g, of which Saturates: 4.8g
  • Carbohydrate: 0.9g, of which Sugars: 0.6g
  • Fibre: 0g
  • Protein: 27.3g
  • Salt: 0.41g

Sirloin Steak Burger
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Texas-style Barbecue Rump Steak
  • Energy: 763 kJ/183 kcal
  • Fat: 9.8g, of which Saturates: 4.1g
  • Carbohydrate: 4.1g, of which Sugars: 2.4g
  • Fibre: 0.8g
  • Protein: 20g
  • Salt: 0.42g

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