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A selection of our finest NEW casseroles, from our classic Beef Bourguignon to our exclusive Slow Cooked Black Forest Venison Casserole. All delicious served with our Chef's sides for a complete meal.
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NUTRITIONAL INFORMATION
Energy: 437 kJ/104 kcal Fat: 4.2g, of which Saturates: 1.8g Carbohydrate: 2.8g, of which Sugars: 1.1g Fibre: 0.3g Protein: 12.5g Salt: 0.73g Energy: 407 kJ/97 kcal Fat: 3.3g, of which Saturates: 1.5g Carbohydrate: 3.2g, of which Sugars: 1.5g Fibre: 0.3g Protein: 11.6g Salt: 0.7g Energy: 393 kJ/93 kcal Fat: 3g, of which Saturates: 0.9g Carbohydrate: 5.7g, of which Sugars: 3.1g Fibre: 0.5g Protein: 10.1g Salt: 0.6g Energy: 577 kJ/142 kcal Fat: 9.4g, of which Saturates: 6.4g Carbohydrate: 11g, of which Sugars: 1.6g Fibre: 2.1g Protein: 1.7g Salt: 0.85g Energy: 224 kJ/53 kcal Fat: 0.6g, of which Saturates: 0.4g Carbohydrate: 8.6g, of which Sugars: 4.4g Fibre: 4.8g Protein: 1g Salt: 0.3g Energy: 360 kJ/85 kcal Fat: 1.4g, of which Saturates: 0.1g Carbohydrate: 16.6g, of which Sugars: 15.1g Fibre: 1.5g Protein: 0.8g Salt: 0.68g Energy: 715 kJ/177 kcal Fat: 12.1g, of which Saturates: 6.3g Carbohydrate: 12.5g, of which Sugars: 1.7g Fibre: 1.2g Protein: 3.8g Salt: 0.82g -
- 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
HOW TO STORE
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Cooking Instructions:
Beef Bourguignon
For best results cook in the oven.
Oven: Pierce film and cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes.
Stir, leave it to stand for 1 minute before serving.
Ensure product is piping hot throughout before serving
Microwave: based on 800 watt.
Pierce film and cook for 5 minutes.
Carefully stir product, replace film and cook for a further
from frozen: 4 minutes
from defrosted: 2 minutes.
Stir and ensure product is piping hot before serving. Coq au Vin Cooking guidelines from frozen: preheat oven to 200°C / fan 180°C / gas 6.
Remove outer packaging. Pierce film lid, place on a baking tray in the middle of a preheated oven and cook for 45-50 minutes.
Remove film half way through cooking.
Ensure food is piping hot throughout before serving. Allow to stand for 2 minutes before serving.
Cooking appliances vary in performance, these are guidelines only.
Do not reheat once cooked. Slow Cooked Black Forest Venison Casserole Microwave: based on 800 watt.
Pierce film and cook for 5 minutes.
Carefully stir product, replace film and cook for a further:
4 minutes from frozen
2 minutes from defrosted
Stir before serving.
On the hob: Defrost in fridge overnight.
Remove film and empty the contents of the tray into a saucepan.
Heat gently, stirring occasionally, until piping hot.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Buttery Mashed Potato Cooking guidelines: Microwave: Based on 800 watt.
Pierce the film lid several times and cook for 5 minutes.
Carefully stir product, replace film lid and cook for a further
3 minutes from frozen
2 minutes from defrost.
Ensure product is piping hot throughout before serving.
Defrost in refrigerated conditions. Carrot & Parsnip Mash Cooking guidelines from defrosted:
Microwave: based on 750W.
Remove outer sleeve and pierce film lid.
Cook for 3 minutes and stir thoroughly, leave to stand for 1 minute and serve.
Oven: remove outer sleeve and pierce film lid.
Place the container onto a baking tray in the centre of a pre-heated oven 190°C / gas 5 for 20-25 minutes.
Stir and serve.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot before serving.
Do not reheat once cooked. Braised Red Cabbage For best results cook from frozen in the oven.
Oven: remove sleeve and film and place tray onto a baking tray.
Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Stir before serving.
MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving. Dauphinoise Potatoes Cooking guidelines: remove sleeve and film, and place tray onto a baking tray. Cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes
Remove from oven, ensure product is piping hot throughout then allow to stand for 2-3 minutes before serving.
Do not reheat once cooked. - 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
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
May contain nuts, peanuts & sesame seeds
May contain bones
Beef Bourguignon
Slow Cooked Diced Beef (44%), Water, Mushrooms (8%), Red Wine (SULPHITES) (8%), Smoke Flavour Bacon Lardons (6%) (Pork, Water, Salt, Smoke Flavouring, Brown Sugar, Antioxidant: Sodium Ascorbate; Preservatives: Sodium Nitrite, Potassium Nitrate), Silverskin Onions (5%), Onions, Beef Stock (Rehydrated Beef, Natural Flavouring, Water, Beef Stock, Salt, Dried Potato Flakes, Sugar, Beef Fat, Concentrated Lemon Juice, BARLEY Malt Extract, Yeast Extract, Onion Powder), Modified Maize Starch, Butter (MILK), Tomato Paste, Brown Sugar, Beef Gelatine, Garlic, BARLEY Malt Extract, Salt, Cracked Black Pepper, Ground Bay Leaves, Thyme.
Coq au Vin
Diced chicken thigh (43%), water, red wine (SULPHITES) (11%), mushroom, smoked diced pancetta (6%) (pork, water, salt, glucose syrup, maltodextrin, spice extract, antioxidant: sodium ascorbate, sodium citrates, preservatives: sodium nitrite, potassium nitrate), silverskin onions (6%), tomato paste, butter (MILK), modified maize starch, roast beef stock (rehydrated beef, natural flavouring, water, beef stock, salt, potato flakes, sugar, beef fat, lemon juice concentrate, BARLEY malt extract, yeast extract, dried onion powder), brown sugar, salt, thyme, garlic, BARLEY malt extract, black pepper, ground bay leaves.
Slow Cooked Black Forest Venison Casserole
Diced red deer venison (34%), water, sweet cherry (10.5%), portobello mushrooms (7.5%), red wine, onion, smoke flavour bacon lardons (4%) (pork, water, salt, smoke flavouring, brown sugar, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate), redcurrant jelly (glucose syrup, water, redcurrant juice from concentrate, acidity regulators: citric acid, sodium citrates; gelling agent: pectins; elderberry extract), carrots, tomato paste, sunflower oil, modified maize starch, beef stock (rehydrated beef, flavouring, water, beef stock, salt, dried potato flakes, sugar, beef fat, concentrated lemon juice, BARLEY malt extract, yeast extract, onion powder), red wine vinegar, garlic puree, salt, dried porcini mushroom, rosemary, cracked black pepper, ground juniper berries, ground bay leaves, ground cloves, all spice, ground cinnamon.
Buttery Mashed Potato
Potatoes (70%), single cream (MILK), butter pellet (salted butter (MILK), ground black pepper), salt, ground nutmeg.
Carrot & Parsnip Mash
Carrot (59%), parsnip (39%), butter (MILK), salt.
Braised Red Cabbage
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.
Dauphinoise Potatoes
Potatoes (SULPHITES) (52%), Whipping Cream (MILK), MILK, Full Fat Hard Cheese (MILK) (6%), Clotted Cream (MILK) (3%), Onions, Butter (MILK), Cornflour, Water, Garlic Puree, Salt, Rapeseed Oil, White Pepper, Thyme, Thickeners (Xanthan Gum), Nutmeg, Bay Leaves.Nutritional InformationProduct description
A selection of our finest NEW casseroles, from our classic Beef Bourguignon to our exclusive Slow Cooked Black Forest Venison Casserole. All delicious served with our Chef's sides for a complete meal.
NUTRITIONAL INFORMATION
Energy: 437 kJ/104 kcal Fat: 4.2g, of which Saturates: 1.8g Carbohydrate: 2.8g, of which Sugars: 1.1g Fibre: 0.3g Protein: 12.5g Salt: 0.73g Energy: 407 kJ/97 kcal Fat: 3.3g, of which Saturates: 1.5g Carbohydrate: 3.2g, of which Sugars: 1.5g Fibre: 0.3g Protein: 11.6g Salt: 0.7g Energy: 393 kJ/93 kcal Fat: 3g, of which Saturates: 0.9g Carbohydrate: 5.7g, of which Sugars: 3.1g Fibre: 0.5g Protein: 10.1g Salt: 0.6g Energy: 577 kJ/142 kcal Fat: 9.4g, of which Saturates: 6.4g Carbohydrate: 11g, of which Sugars: 1.6g Fibre: 2.1g Protein: 1.7g Salt: 0.85g Energy: 224 kJ/53 kcal Fat: 0.6g, of which Saturates: 0.4g Carbohydrate: 8.6g, of which Sugars: 4.4g Fibre: 4.8g Protein: 1g Salt: 0.3g Energy: 360 kJ/85 kcal Fat: 1.4g, of which Saturates: 0.1g Carbohydrate: 16.6g, of which Sugars: 15.1g Fibre: 1.5g Protein: 0.8g Salt: 0.68g Energy: 715 kJ/177 kcal Fat: 12.1g, of which Saturates: 6.3g Carbohydrate: 12.5g, of which Sugars: 1.7g Fibre: 1.2g Protein: 3.8g Salt: 0.82g HOW TO STORE
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
May contain nuts, peanuts & sesame seeds
May contain bones
Beef Bourguignon
Slow Cooked Diced Beef (44%), Water, Mushrooms (8%), Red Wine (SULPHITES) (8%), Smoke Flavour Bacon Lardons (6%) (Pork, Water, Salt, Smoke Flavouring, Brown Sugar, Antioxidant: Sodium Ascorbate; Preservatives: Sodium Nitrite, Potassium Nitrate), Silverskin Onions (5%), Onions, Beef Stock (Rehydrated Beef, Natural Flavouring, Water, Beef Stock, Salt, Dried Potato Flakes, Sugar, Beef Fat, Concentrated Lemon Juice, BARLEY Malt Extract, Yeast Extract, Onion Powder), Modified Maize Starch, Butter (MILK), Tomato Paste, Brown Sugar, Beef Gelatine, Garlic, BARLEY Malt Extract, Salt, Cracked Black Pepper, Ground Bay Leaves, Thyme.
Coq au Vin
Diced chicken thigh (43%), water, red wine (SULPHITES) (11%), mushroom, smoked diced pancetta (6%) (pork, water, salt, glucose syrup, maltodextrin, spice extract, antioxidant: sodium ascorbate, sodium citrates, preservatives: sodium nitrite, potassium nitrate), silverskin onions (6%), tomato paste, butter (MILK), modified maize starch, roast beef stock (rehydrated beef, natural flavouring, water, beef stock, salt, potato flakes, sugar, beef fat, lemon juice concentrate, BARLEY malt extract, yeast extract, dried onion powder), brown sugar, salt, thyme, garlic, BARLEY malt extract, black pepper, ground bay leaves.
Slow Cooked Black Forest Venison Casserole
Diced red deer venison (34%), water, sweet cherry (10.5%), portobello mushrooms (7.5%), red wine, onion, smoke flavour bacon lardons (4%) (pork, water, salt, smoke flavouring, brown sugar, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate), redcurrant jelly (glucose syrup, water, redcurrant juice from concentrate, acidity regulators: citric acid, sodium citrates; gelling agent: pectins; elderberry extract), carrots, tomato paste, sunflower oil, modified maize starch, beef stock (rehydrated beef, flavouring, water, beef stock, salt, dried potato flakes, sugar, beef fat, concentrated lemon juice, BARLEY malt extract, yeast extract, onion powder), red wine vinegar, garlic puree, salt, dried porcini mushroom, rosemary, cracked black pepper, ground juniper berries, ground bay leaves, ground cloves, all spice, ground cinnamon.
Buttery Mashed Potato
Potatoes (70%), single cream (MILK), butter pellet (salted butter (MILK), ground black pepper), salt, ground nutmeg.
Carrot & Parsnip Mash
Carrot (59%), parsnip (39%), butter (MILK), salt.
Braised Red Cabbage
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.
Dauphinoise Potatoes
Potatoes (SULPHITES) (52%), Whipping Cream (MILK), MILK, Full Fat Hard Cheese (MILK) (6%), Clotted Cream (MILK) (3%), Onions, Butter (MILK), Cornflour, Water, Garlic Puree, Salt, Rapeseed Oil, White Pepper, Thyme, Thickeners (Xanthan Gum), Nutmeg, Bay Leaves.Nutritional InformationCooking Instructions: Beef Bourguignon For best results cook in the oven.
Oven: Pierce film and cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes.
Stir, leave it to stand for 1 minute before serving.
Ensure product is piping hot throughout before serving
Microwave: based on 800 watt.
Pierce film and cook for 5 minutes.
Carefully stir product, replace film and cook for a further
from frozen: 4 minutes
from defrosted: 2 minutes.
Stir and ensure product is piping hot before serving. Coq au Vin Cooking guidelines from frozen: preheat oven to 200°C / fan 180°C / gas 6.
Remove outer packaging. Pierce film lid, place on a baking tray in the middle of a preheated oven and cook for 45-50 minutes.
Remove film half way through cooking.
Ensure food is piping hot throughout before serving. Allow to stand for 2 minutes before serving.
Cooking appliances vary in performance, these are guidelines only.
Do not reheat once cooked. Slow Cooked Black Forest Venison Casserole Microwave: based on 800 watt.
Pierce film and cook for 5 minutes.
Carefully stir product, replace film and cook for a further:
4 minutes from frozen
2 minutes from defrosted
Stir before serving.
On the hob: Defrost in fridge overnight.
Remove film and empty the contents of the tray into a saucepan.
Heat gently, stirring occasionally, until piping hot.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Buttery Mashed Potato Cooking guidelines: Microwave: Based on 800 watt.
Pierce the film lid several times and cook for 5 minutes.
Carefully stir product, replace film lid and cook for a further
3 minutes from frozen
2 minutes from defrost.
Ensure product is piping hot throughout before serving.
Defrost in refrigerated conditions. Carrot & Parsnip Mash Cooking guidelines from defrosted:
Microwave: based on 750W.
Remove outer sleeve and pierce film lid.
Cook for 3 minutes and stir thoroughly, leave to stand for 1 minute and serve.
Oven: remove outer sleeve and pierce film lid.
Place the container onto a baking tray in the centre of a pre-heated oven 190°C / gas 5 for 20-25 minutes.
Stir and serve.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot before serving.
Do not reheat once cooked. Braised Red Cabbage For best results cook from frozen in the oven.
Oven: remove sleeve and film and place tray onto a baking tray.
Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Stir before serving.
MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving. Dauphinoise Potatoes Cooking guidelines: remove sleeve and film, and place tray onto a baking tray. Cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes
Remove from oven, ensure product is piping hot throughout then allow to stand for 2-3 minutes before serving.
Do not reheat once cooked.What our customers think about us
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Casserole & Side Selection
- SKU:
- D4211
- Weight:
- 0.000 KGS
- mc_id:
- 32409
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- 2021-03-28 00:00:00
- features:
- NEW and improved casseroles|Our Chef's prepared sides|Includes our NEW Carrot & Parsnip Mash
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Delicious meals from our Chef
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