Christmas Dinner Box for Two

Full Christmas dinner for two

  • Classic Christmas dinner for two
  • Hand-picked by our expert Chef
  • Turkey, stuffing, sides and dessert
  • Code: D5300
  • Price per kg:
  • Item weight:
  • Servings: 2
Box Contains:
  • 2 British Turkey Parcels with Sage & Onion Stuffing, pack of 2, 460g
  • 8 Pigs in Blankets, pack of 8, 315g per pack
  • Traditional Poultry Gravy, 500g
  • Braised Red Cabbage with Port, 300g
  • Buttered Brussels Sprouts with Pancetta & Black Pepper, 300g
  • Honey Roast Parsnips, 300g
  • Roast Potatoes with Beef Dripping, 300g
  • 2 Luxury Christmas Puddings, 200g each
 
£50.00

Celebrate Christmas a traditional dinner, fully prepared for two. Stuffed British turkey breast parcels, tasty vegetable sides from our Chef, richly flavoured gravy and, of course, the all important Pigs in Blankets. Finish your meal in style with two individual Luxury Christmas Puddings.

Cooking Instructions:
 
Turkey Parcels with Sage & Onion Stuffing
Cooking guidelines from defrosted: remove all packaging and allow to come to room temperature for at least 20 minutes before cooking.

Preheat oven to 190°C / 180°C fan / gas mark 5. Place the parcels on a tray and brush lightly with oil.

Cook in the centre of the oven for 40-45 minutes until cooked through, basting occasionally. The juices must run clear when the thickest part is pierced with a skewer (the centre must reach 70°C for at least 2 minutes).

Remove from the oven when fully cooked and leave to rest somewhere warm for 3-5 minutes before serving.

Ensure product is fully cooked & piping hot throughout.
Do not reheat once cooked
Cooking appliances vary in performance, these are guidelines only.
Pigs in Blankets
Cooking guidelines from defrosted: remove all packaging.

Grill: preheat grill to medium. Place sausages on a lightly oiled baking tray and cook on the top shelf for 10-12 minutes. Turn occasionally.

Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a lightly oiled baking tray and cook for 14-16 minutes. Turn occasionally.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Traditional Poultry Gravy
Cooking guidelines from defrosted:

Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.

Microwave (based on 900W): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes. Stir well and serve immediately.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Braised Red Cabbage with Port
Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7. Pierce film lid, place tray onto a baking tray and cook in the centre of the preheated oven for 35-40 minutes.

Allow to stand for 2 minutes, stir before serving.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Brussels Sprouts with Pancetta & Black Pepper
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.
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.
Roast Potatoes with Beef Dripping
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 then carefully add the potatoes and top with the butter pellet. Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, halfway through cooking time. Season to taste & serve.

Ensure product is piping hot throughout.
Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.

Due to natural & seasonal variance cooking times and temperatures may require adjustment.
Luxury Christmas Pudding
Cooking guidelines from defrosted: defrost thoroughly before heating. For best results, heat in the microwave. Remove outer packaging.

Microwave: remove film and invert basin onto a microwaveable plate. Heat for 1 min (750W) / 55 secs (900W). Allow to stand for 2 minutes before serving.

Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 45 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.

Ensure product is piping hot throughout.
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.

Turkey Parcels with Sage & Onion Stuffing
Turkey (69.5%), stuffing (pork, rice flour, salt, potato starch, preservative: SULPHITE, onion powder, spice extract, herb extract, CELERY, dried sage, caramelised onion (brown sugar, red onion), dry cured bacon (pork, salt, sugar, preservatives, yeast extract, antioxidant: sodium ascorbate). May also contain nuts.

Pigs in Blankets
Sausage (62%), (pork (81%), water, WHEAT flour (calcium carbonate, iron, niacin, thiamine), salt, dextrose, preservative: sodium SULPHITES, spice, (white pepper, nutmeg) spice extract, antioxidant: sodium ascorbate).
Bacon (38%) (pork (85%), water, salt, preservative: sodium nitrate, potassium nitrate, antioxidant: sodium ascorbate). Filled into a natural beef casing.

Traditional Poultry Gravy
Chicken stock (81%) (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), roasted chicken bone infusion (16%), redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate), cornflour, chicken. May contain celery, gluten, crustaceans, egg, fish, milk, mustard, sesame seeds. soya & sulphites.

Braised Red Cabbage with Port
Red cabbage (49.3%), red currant jelly (13.1%) (sugar, glucose syrup, water, redcurrant juice, gelling agent: pectin, acidity regulators: citric acid; sodium citrate, natural colour: elderberry concentrate, sunflower oil), red wine (9.9%) (preservative: potassium METABISULPHITE), butter (7.4%) (MILK, salt), water (6.5%), port (6.5%) (red wine, port, sugar, salt, preservative: SULPHUR DIOXIDE), dried apple (2.6%) (preservative: SULPHUR DIOXIDE), red wine vinegar (2.5%) (preservative: potassium METABISULPHITE), sugar (2%), cinnamon.

Brussels Sprouts with Pancetta & Black Pepper
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).

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

Roast Potatoes with Beef Dripping
Roast potato (95%) (potato (preservative: sodium METABISULPHITE), beef dripping), rosemary butter (5%) (unsalted whey butter (MILK), rosemary, lemon zest, cornflour, black pepper, salt).

Luxury Christmas Pudding
Vine fruits (38%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), ALMONDS, PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), brandy, golden syrup sauce (invert sugar syrup, cornflour), free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat. Although every care has been taken to remove stones, some may remain.

Nutritional Information
 
(Typical per 100g)

Turkey Parcels with Sage & Onion Stuffing
  • Energy: 572 kJ/132 kcal
  • Fat: 3.9g, of which Saturates: 1.4g
  • Carbohydrate: 2.8g, of which Sugars: 1.4g
  • Fibre: 0g
  • Protein: 22g
  • Salt: 0.09g

Pigs in Blankets
  • Energy: 1068 kJ/258 kcal
  • Fat: 20g, of which Saturates: 7g
  • Carbohydrate: 3.7g, of which Sugars: 0g
  • Fibre: 0.2g
  • Protein: 15g
  • Salt: 2.5g

Traditional Poultry Gravy
  • Energy: 229 kJ/54 kcal
  • Fat: 0.4g, of which Saturates: 0.3g
  • Carbohydrate: 3g, of which Sugars: 1.9g
  • Fibre: 0.6g
  • Protein: 9.6g
  • Salt: 0.82g

Braised Red Cabbage with Port
  • Energy: 711 kJ/170 kcal
  • Fat: 6.6g, of which Saturates: 4.2g
  • Carbohydrate: 23.8g, of which Sugars: 18.7g
  • Fibre: 5g
  • Protein: 1.3g
  • Salt: 0.3g

Brussels Sprouts with Pancetta & Black Pepper
  • 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

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

Roast Potatoes with Beef Dripping
  • Energy: 556 kJ/132 kcal
  • Fat: 3.4g, of which Saturates: 2.8g
  • Carbohydrate: 19.9g, of which Sugars: 0.4g
  • Fibre: 3.1g
  • Protein: 3.1g
  • Salt: 0.1g

Luxury Christmas Pudding
  • Energy: 1440 kJ/342 kcal
  • Fat: 7.9g, of which Saturates: 3.2g
  • Carbohydrate: 59g, of which Sugars: 42g
  • Fibre: 5.9g
  • Protein: 3.6g
  • Salt: 0.1g

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