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!

Defrost in the fridge overnight. Remove all packaging. Separate the meat balls 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: Pre-heat 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.

This product must be cooked thoroughly prior to consumption.

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.

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.

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

Serving suggestion: serve hot with fresh bread and crunchy salads or sprinkle with fresh basil leaves and grated Parmesan.

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.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only.

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.

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.

Prepare The Meat
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.

Sear For Flavour
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.

Add The Liquid
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.

The Cooking Process
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.

Test The Meat
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.

(Typical per 100g)