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Winter Meals for the Week

Warm, cosy meals for the whole week

  • Grass-fed British beef
  • Seven meals for seven days
  • Mix of ingredients and prepared meals
  • Code: D4936
  • Price per kg:
  • Item weight:
  • Servings: 19-20
Box Contains:
  • 2 Free-range Confit Duck Legs, 190g each
  • 1 pack Minced Steak, 440g
  • 1 pack Diced Pork, 440g
  • 2 packs Lasagne, 440g per pack
  • 12 Pork Sausages, packs of 6, 400g per pack
  • 4 Classic Seasoned Steak Burgers, packs of 2, 300g per pack
  • Free-range Chicken Breast Fillets, pack of 2-3, 300g
 
Special Price £35.00 Regular Price £56.70

Enjoy a rich, winter-warming meal every night of the week with this hand-picked selection of grass-fed British beef, hand-prepared pork and delicious Chef's prepared meals. From our traditional recipe Lasagne to our handmade Pork Sausages, everything is premium quality and packed full of flavour.

 

Cooking Instructions:
 
Free-range Confit Duck Leg
Defrost in original pack in the refrigerator for 12 hours. Ensure thoroughly defrosted before cooking/reheating.

PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.

OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6. Lift the duck legs out of the fat wipe off most of the excess with kitchen paper. Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.

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

Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
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!
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.
Diced Pork
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.
Classic Seasoned Steak Burgers
Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for 20 minutes before cooking.

Preheat a heavy based frying pan, to a medium- high temperature. Brush each side of the burger with a little oil.

Cook the burgers for 9-10 minutes, turning occasionally. 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 2-3 minutes before serving. 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 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.
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.

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.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Free-range Confit Duck Leg
duck leg, duck fat, salt, pepper.

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.

Classic Seasoned Steak Burgers
Beef (92%), water, gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), salt, pepper, antioxidant: sodium ascorbate.

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.

Nutritional Information
 
(Typical per 100g)

Free-range Confit Duck Leg
  • Energy: 1234 kJ/297 kcal
  • Fat: 23.7g, of which Saturates: 7.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.5g
  • Salt: 1.41g

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

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

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

Classic Seasoned Steak Burgers
  • Energy: 904 kJ/218 kcal
  • Fat: 15g, of which Saturates: 6.4g
  • Carbohydrate: 1.9g, of which Sugars: 0.1g
  • Fibre: 0.2g
  • Protein: 18.5g
  • Salt: 0.6g

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

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

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