Cooking guidelines from defrosted: remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.

Allow the meat to come to room temperature for up to 30 minutes before cooking.

Preheat the oven to 250°C / fan 230°C / gas 9. Season joint with salt and pepper just before cooking. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g (lb).

Once joint is cooked, rest it in the warm place for at least 20 minutes. For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.

Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: defrost in fridge overnight. Remove meat from packaging and allow to come to room temperature.

Preheat a large frying pan. Brush oil directly onto the sliced and season with salt and pepper. Cook on a medium heat for 4-5 minutes on each side. Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: remove the chop 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 chops to your liking following the recommended times.

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.

Cooking guidelines from defrosted: allow the meat to come to room temperature then season with salt and pepper.

Preheat a large frying pan, add oil and sear the pork chops for 4-5 minutes without touching. Turn the pork chops over and continue cooking for a further 4-5 minutes. Remove from the pan and leave to rest, covered with foil for 5 minutes.

Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: remove the defrosted meat from the packaging and pat dry with kitchen paper.

Thread the diced fillet onto bamboo or metal skewers. Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil. Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching. Remove the skewers from the pan and leave to rest covered with foil in a warm place. Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.

Cooking appliances vary in performance, these are guidelines only.

Chefs tip: add a selection of vegetables to each kebab skewer (1 courgette - sliced into 1cm rounds, 1 large red onion - cut into large chunks, 18 cherry tomatoes).

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.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

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.

Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a heavy based frying pan. Cook on a medium heat for 15-17 minutes, turning occasionally.

Grill: preheat grill to medium. Place sausages on a grill rack, brush lightly with oil and cook on the middle shelf for 12-14 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.

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.

Cook the burgers for 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.

Cooking guidelines from defrosted: remove all packaging. Separate the meatballs and allow to come to room temperature for 10 minutes.

Pan fry: heat a little oil in a frying pan. Cook on a medium heat 10-12 minutes. Turn occasionally.

Grill: preheat grill to medium. Place meatballs on grill rack for 10-12 minutes. Turn occasionally.

Poach: add to simmering stock or sauce and cook for 8-10 minutes.

BBQ: BBQ for 14-16 minutes. Turn regularly to avoid charring.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

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 5« -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.

(Typical per 100g)