Classic Vegetable Selection (Serves 6)
Product ID: 00080903
£30
£0.80 per 100g
|
3740 g
Ready to cook
All the trimmings with none of the prep: goose fat roast potatoes, braised red cabbage, carrot and swede crush, cauliflower cheese, honey and mustard parsnips, and sprouts with bacon and chestnuts. Use by date guaranteed until 26 Dec.
Ingredients & nutrition
Ingredients & nutrition
Goose Fat Roasting Potatoes
Potatoes (91%) · Rapeseed Oil · Goose Fat Dressing (3%) (Goose Fat · Rapeseed Oil · Salt · Ground Black Pepper) · Butter (Milk) · Salt
For allergens, see ingredients in bold.
Nutrition
| Typical values | per 100g |
|---|---|
| Energy kJ | 525kJ |
| Energy kcal | 125kcal |
| Fat | 4.9g |
| of which saturates | 0.8g |
| Carbohydrate | 17.5g |
| of which sugars | 0.7g |
| Protein | 1.9g |
| Salt | 0.4g |
| Fibre | 1.7g |
Reference intake (adult) Energy 8400kJ/2000kcal Fat 70g Saturates 20g Sugars 90g Salt 6g
Braised Red Cabbage
Red Cabbage (51%) · Bramley Apples (15%) · Onions (12%) · Water · Redcurrant Jelly (4%) (Sugar · Concentrated Redcurrant Juice · Gelling Agent: Pectin (from Fruit)) · Sugar · Red Wine Vinegar · Cornflour · Sea Salt · Thickener: Pectin (from Fruit) · Ground Spices (Black Pepper · Cinnamon · Cloves)
Prepared to a Vegan recipe.
Nutrition
| Typical values | per 100g |
|---|---|
| Energy kJ | 255kJ |
| Energy kcal | 60kcal |
| Fat | 0.3g |
| of which saturates | 0.1g |
| Carbohydrate | 12.3g |
| of which sugars | 10.2g |
| Protein | 1.1g |
| Salt | 0.55g |
| Fibre | 2g |
Reference intake (adult) Energy 8400kJ/2000kcal Fat 70g Saturates 20g Sugars 90g Salt 6g
Carrot & Swede Crush
Carrots (45%) · Swede (45%) · Butter (Milk) (4%) · Single Cream (Milk) (3.5%) · Salt · Cracked Black Pepper · Ground Nutmeg
For allergens, see ingredients in bold.
Nutrition
| Typical values | per 100g |
|---|---|
| Energy kJ | 326kJ |
| Energy kcal | 79kcal |
| Fat | 5.3g |
| of which saturates | 3.2g |
| Carbohydrate | 5.7g |
| of which sugars | 5.5g |
| Protein | 0.7g |
| Salt | 0.58g |
| Fibre | 2.6g |
Reference intake (adult) Energy 8400kJ/2000kcal Fat 70g Saturates 20g Sugars 90g Salt 6g
Cauliflower Cheese
Cauliflower (49%) · Semi-Skimmed Milk · Mature Cheddar Cheese (Milk) (19%) · Single Cream (Milk) · Wheatflour · Onions · Rapeseed Oil · Sea Salt · Dried Mustard · Ground White Pepper · Ground Nutmeg
For allergens, see ingredients in bold.
Nutrition
| Typical values | per 100g |
|---|---|
| Energy kJ | 450kJ |
| Energy kcal | 108kcal |
| Fat | 7.1g |
| of which saturates | 4g |
| Carbohydrate | 4.1g |
| of which sugars | 1.7g |
| Protein | 6.4g |
| Salt | 0.58g |
| Fibre | 1.1g |
Reference intake (adult) Energy 8400kJ/2000kcal Fat 70g Saturates 20g Sugars 90g Salt 6g
Brussels Sprouts with Maple Cured Smoked Bacon, Chestnuts and Caramelised Shallot & Bacon Butter
Brussels Sprouts (81%) · Maple Cured Smoked Streaky Bacon (6%) (Pork (85%) · Sugar · Maple Syrup · Curing Salt (Salt · Preservative: Sodium Nitrite) · Smoked Water · Antioxidant: E301) · Chestnuts (6%) · Unsalted Butter (Milk) · Shallot Purée · Maple Cured Bacon (Pork · Curing Salt (Salt · Preservative: Sodium Nitrite) · Sugar · Maple Syrup) · Sea Salt · Roasted Garlic Purée · Cornflour · Maple Syrup · Soft Brown Sugar · Parsley · Garlic Purée · Yeast Extract · Cracked Black Pepper · Thyme
For allergens, see ingredients in bold.
Nutrition
| Typical values | per 100g |
|---|---|
| Energy kJ | 459kJ |
| Energy kcal | 110kcal |
| Fat | 5.4g |
| of which saturates | 2.5g |
| Carbohydrate | 9.6g |
| of which sugars | 4.2g |
| Protein | 4.3g |
| Salt | 0.44g |
| Fibre | 2.8g |
Reference intake (adult) Energy 8400kJ/2000kcal Fat 70g Saturates 20g Sugars 90g Salt 6g
Honey & Mustard Parsnips
Parsnips (84%) · Honey, Mustard and Maple Dressing (11%) (Honey · Water · Mustard Seeds · Maple Syrup · Vinegar · Salt · Dried Mustard · Ground Spices (Cinnamon · Turmeric · Allspice) · Mustard Seed Husk) · Butter (Milk) · Rapeseed Oil · Parsley · Salt
For allergens, see ingredients in bold.
Nutrition
| Typical values | per 100g |
|---|---|
| Energy kJ | 326kJ |
| Energy kcal | 78kcal |
| Fat | 3.3g |
| of which saturates | 1.4g |
| Carbohydrate | 9.1g |
| of which sugars | 2g |
| Protein | 1.1g |
| Salt | 0.38g |
| Fibre | 3.8g |
Reference intake (adult) Energy 8400kJ/2000kcal Fat 70g Saturates 20g Sugars 90g Salt 6g
Preparation methods
Preparation methods
Goose Fat Roasting Potatoes
Oven Method
45 mins - Oven 220°C / Fan 200°C / Gas 7
Preheat oven.
Remove film by running a sharp knife around rim of tray.
Drizzle goose fat dressing onto baking tray and heat for 5 mins until hot.
Add potatoes to baking tray and mix until evenly coated.
Turn potatoes frequently during cooking to coat in the fat.
For extra crispiness continue cooking for longer, checking regularly.
Do not reheat.
Air Fryer Method
200°C - 30 mins
Preheat air fryer.
Remove film by running a sharp knife around rim of tray. Place sachet to one side.
Place potatoes in the air fryer in a single layer ensuring an even spread.
Open the goose fat sachet and drizzle over the roast potatoes until evenly coated.
Cook for 30 mins, turning potatoes frequently to coat in the fat.
This is a guide only. Check potatoes are crispy and cooked through.
For extra crispiness continue cooking for longer, checking regularly.
Do not reheat.
Braised Red Cabbage
Microwave Method
750W 7 mins
900W 6 mins
Pierce film.
Cook on high (100%), then allow to stand for 1 min.
Remove film by running a sharp knife around rim of tray and stir thoroughly ahead of serving.
Do not reheat.
Oven Method
40 mins - Oven 200°C / Fan 190°C / Gas 6
Preheat oven.
Decant into an ovenproof dish.
Cover with foil.
Stir halfway through cooking.
Stir thoroughly ahead of serving.
Do not reheat.
Carrot & Swede Crush
Microwave Method
750W 7 mins
900W 6 mins
Pierce film.
Cook on high (100%), then allow to stand for 1 min.
Remove film by running a sharp knife around rim of tray and stir thoroughly ahead of serving.
Do not reheat.
Oven Method
35-40 mins - Oven 200°C / Fan 190°C / Gas 6
Preheat oven.
Decant into an ovenproof dish.
Cover with foil.
Stir halfway through cooking.
Stir thoroughly ahead of serving.
Do not reheat.
Cauliflower Cheese
Oven Method
25 mins - Oven 190°C / Fan 170°C / Gas 5
NEEDS COOKING
Preheat oven.
Remove film by running a sharp knife around rim of tray.
Place on a baking tray.
Do not reheat.
Microwave Method
750W 8 mins
900W 7 mins
NEEDS COOKING
Pierce film.
Cook on high (100%), then allow to stand for 1 min.
Remove film by running a sharp knife around rim of tray.
Do not reheat.
Brussels Sprouts with Maple Cured Smoked Bacon, Chestnuts and Caramelised Shallot & Bacon Butter
Microwave and pan fry
750W - 6 mins
900W - 5 mins
NEEDS COOKING
Pierce film. Cook on high (100%) for 6 mins (750W).
Allow to stand for 1 min and stir thoroughly
Remove from microwave and remove film by running a sharp knife around rim of tray.
Preheat a tablespoon of oil in a frying pan over medium heat.
Add contents to the frying pan, stirring occasionally, until the Brussels sprouts are soft and slightly charred. Reduce heat if necessary.
PAN FRY 2–5 mins
Check food is piping hot before serving.
Do not reheat.
Microwave Method
750W 8 mins
900W 6 mins
NEEDS COOKING
Pierce film.
Cook on high (100%) for 5 mins (750W).
Remove film by running a sharp knife around rim of tray.
Replace film and cook for the remaining time.
Allow to stand for 1 min.
Stir thoroughly ahead of serving.
Do not reheat.
Honey & Mustard Parsnips
Oven Method
40 mins - Oven 220°C / Fan 200°C / Gas 7
NEEDS COOKING
Preheat oven and baking tray.
Remove film by running a sharp knife around rim of tray. Place sachet to one side.
Decant the parsnips onto the baking tray with the butter pat.
Cook for 30 mins turning frequently.
Remove from the oven and pour over the dressing in the sachet. Stir well to evenly coat the parsnips.
Cook for a further 10 mins until golden brown.
Assess the parsnips, cook for a further 10 mins if required to get the desired crispiness.
Do not reheat.
Air Fryer Method
180°C - 20 mins
NEEDS COOKING
Preheat air fryer.
Remove film by running a sharp knife around rim of tray. Place sachet to one side.
Place parsnips and butter pat in the air fryer in a single layer ensuring an even spread.
Cook for 10 minutes, pour over the dressing in the sachet. Stir well to evenly coat the parsnips.
Cook for a further 10 mins.
This is a guide only. Check parsnips are crispy and cooked through.
For extra crispiness continue cooking for longer, checking regularly.
Do not reheat.
Storage information
Storage information
Not suitable for freezing. For Use By, see front of pack Keep refrigerated 0C to +5C.
Freshness guarantee
Freshness guarantee
Products ordered for Christmas will stay fresh until at least Boxing Day, unless specified - regardless of the day you collect them. Please contact customer services on 0333 014 8555 for further product specific information including ingredients, allergens and nutrition declaration. In the event of supply difficulties, or with discontinued products, we reserve the right to offer alternative goods or packaging of equal quality and value.