Donald Russell's Variety Taster Box plus FREE desserts

Sample our best-selling premium food

  • Great Taste Award-winning steaks and mince
  • Grass-fed British beef for the finest flavour
  • Handmade Pork Sausages
  • Code: D5371
  • Price per kg:
  • Item weight:
  • Servings: 13-14
Box Contains:
  • 2 Sirloin Steaks, 227g each
  • 2 Ribeye Steaks, 227g each
  • Lasagne, 440g
  • Minced Steak, 440g
  • 6 Butcher's Pork Sausages, pack of 6, 400g
  • Linguine Carbonara, 400g
  • 2 Wild Cod Fillets, skin-on, pack of 2, 284g
  • 6-7 Free-range Chicken Mini Fillets, pack of 6-7, 200g
  • Alpine Fries, 200g
  • 2 Blackcurrant Cheesecakes, 170g each
 
£76.00

Treat yourself to this variety bundle with some of our best-selling, premium-quality food, from award-winning Sirloin and Ribeye Steaks as well as Minced Steak to our customer-favourite Lasagne, made with our grass-fed British beef, and our handmade Butcher's Pork Sausages.

As well as this, enjoy our Chef's Linguine Carbonara, locally landed Wild Cod Fillets and tender Free-range Chicken Mini Fillets. You'll also get our signature Alpine Fries and decadently delicious Blackcurrant Cheesecakes. Something to enjoy for every day of the week.

Cooking Instructions:
 
Sirloin Steak
Cooking guidelines from defrosted: remove the steak 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 steaks to your liking following the recommended times:

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes


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.
Ribeye Steak
Cooking guidelines from defrosted: remove the steak 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 steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
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.
Lasagne
Cooking guidelines: this product is not suitable for microwave cooking.

Remove film and place the Lasagne in its tray on a baking tray. Cook in a preheated oven at 200°C / fan 190°C / gas 6 until piping hot for:

From defrosted: 30-35 minutes
From frozen: 50-55 minutes

Remove from the oven and allow to stand for 5 minutes before serving.

Ensure product is thoroughly cooked and piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Serving suggestion: serve hot with fresh bread and crunchy salads or sprinkle with fresh basil leaves and grated Parmesan.
Minced Steak
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 the minced steak is piping hot throughout before serving.

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!
Butcher's Pork Sausages
Cooking guidelines: 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 from defrosted, turning occasionally.

Grill: preheat grill to medium. Grill for 14-18 minutes from defrosted, turning occasionally.

This product must be cooked thoroughly prior to consumption.

Cooking appliances vary in performance, these are guidelines only.
Linguine Carbonara
Cooking guidelines:

Microwave (based on 800W): pierce film and cook for:


From frozen: heat for 6 minutes, stir, heat for further 3 minutesFrom defrosted: heat for 3 minutes, stir, heat for a further 2 minutes

Stand for 1 minute before serving.

Oven: pierce film and place tray onto a baking tray. Cook in a preheated oven at 200°C / fan 180°C / gas 6 until piping hot for:

From frozen: 45-50 minutes
From defrosted: 28-30 minutes

Stand for 1 minute before serving.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Wild Cod Fillets, skin-on)
Cooking guidelines from defrosted: remove all packaging and pat the fillet dry with kitchen paper.

Score the skin side of the fillet lightly with a small knife, 3-4 shallow cuts.

Preheat a heavy based non-stick frying pan over a medium to high heat and brush the pan with a little oil. When hot place the cod fillet skin side down into the pan and press down lightly. Allow to cook for 4 minutes then carefully turn the cod fillet over and continue to cook for a further 2 minutes.

Add a knob of butter to the hot pan when the fish is almost cooked. When cooked, remove the fillets onto a warm plate check for any fine bones that may remain, as they are easier to remove from the cooked fish.

Size and thickness of the fillets may vary slightly, adjust timings accordingly.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Free-range Chicken Mini Fillets
These neat little fillets are called 'Goujons' in French. The meat is from the underside of the breast, extremely tender and succulent.

They cook in a flash, simply sear in a hot pan for 1-1½ minutes per side, remove and allow to rest for a few minutes. Serve with fresh vegetables or a salad.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Alpine Fries
Cooking guidelines from frozen: remove product from packaging before cooking.

Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.

Deep fry: in preheated oil at 180°C for 4-5 minutes.

Ensure the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances very in performance, these are guidelines only.
Blackcurrant Cheesecake
Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours.

Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake.

Carefully open and remove the ring. Serve with your favourite accompaniment. Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.

Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Lasagne
Meat (30%) (beef 20%, pork 10%), water, tomato (13%), pasta (durum WHEAT semolina, water, EGG), tomato puree, mature cheddar cheese (MILK), onion, MILK powder, red Leicester cheese (MILK, colour: annatto), red wine, beef glaze [concentrated beef juice, corn starch, sugar, salt, tomato puree, onion concentrate], modified maize starch, garlic, sugar, butter (MILK), olive oil, salt, oregano, black pepper, bay leaves. May contain nuts, peanuts & sesame seeds.

Butcher's 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.

Linguine Carbonara
Linguine pasta (35%) (durum WHEAT semolina, water), water, smoked diced pancetta (12%) (pork belly, water, salt, onion extract, glucose syrup, stabiliser: triphosphates; antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate), mature Cheddar cheese (MILK), single cream (MILK), Grana Padano cheese (MILK, EGG (Lysozyme)), full cream MILK powder, white wine (2%), modified maize starch, whole MILK, sunflower oil, lemon juice from concentrate, salt, Dijon mustard (water, MUSTARD seeds, spirit vinegar, salt), garlic, black pepper, parsley, paprika. May contain nuts, peanuts and sesame seeds. May contain bones.

Wild Cod Fillets,(skin-on)
Cod (FISH) (Gadus morhua)

Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.

Blackcurrant Cheesecake
2% fat soft cheese (37%) (MILK), sugar, blackcurrants (9%), full fat soft cheese (8%) (MILK), cream (MILK), biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (RSPO certified palm & rapeseed), EGG, baking powder), EGG, water, MILK, modified tapioca starch, vegetable oil (RSPO certified palm & rapeseed), butter (MILK), modified starch from waxy maize, guar gum, citric acid.

Nutritional Information
 
(Typical per 100g)

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

Ribeye Steak
  • Energy: 1052 kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Lasagne
  • Energy: 624 kJ/150 kcal
  • Fat: 8g, of which Saturates: 3.9g
  • Carbohydrate: 9.3g, of which Sugars: 3g
  • Fibre: 0.7g
  • Protein: 9.7g
  • Salt: 0.6g

Minced Steak
  • Energy: 853 kJ/205 kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g

Butcher's 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

Linguine Carbonara
  • Energy: 746 kJ/176 kcal
  • Fat: 8.2g, of which Saturates: 4g
  • Carbohydrate: 17.8g, of which Sugars: 1.7g
  • Fibre: 0.1g
  • Protein: 7.5g
  • Salt: 0.8g

Wild Cod Fillets,(skin-on)
  • Energy: 320 kJ/75 kcal
  • Fat: 0.6g, of which Saturates: 0.2g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18g
  • Salt: 0.23g

Free-range Chicken Mini Fillets
  • Energy: 445 kJ/105 kcal
  • Fat: 1.1g, of which Saturates: 0.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.8g
  • Salt: 0.1g

Alpine Fries
  • Energy: 967 kJ/231 kcal
  • Fat: 11g, of which Saturates: 1g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g

Blackcurrant Cheesecake
  • Energy: 1020 kJ/243 kcal
  • Fat: 13g, of which Saturates: 7.3g
  • Carbohydrate: 26g, of which Sugars: 20g
  • Fibre: 0.2g
  • Protein: 5.9g
  • Salt: 0.4g

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