Mains

• Folly View Butterflied Free Range-Turkey Breast 2-3kg Pre-heat oven to 180°C, allow meat to come up to room temperature before cooking. Roast the joint in a deep tray and cover with foil. Place in the centre of the oven and cook at 180°C, Gas Mark 4 for approx. 20 minutes per kg plus 1 hour 10 minutes. Remove the foil for the last 15 minutes to allow the skin to crisp up. Allow to rest before serving hot.

• Folly View Butterflied Free Range-Turkey Breast 3-4kg Pre-heat oven to 180°C, allow meat to come up to room temperature before cooking. Roast the joint in a deep tray and cover with foil. Place in the centre of the oven and cook at 180°C, Gas Mark 4 for approx. 20 minutes per kg plus 1 hour 10 minutes. Remove the foil for the last 15 minutes to allow the skin to crisp up. Allow to rest before serving hot.

• Folly View Farm Whole Free-Range Turkey 3-4kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Folly View Farm Whole Free-Range Turkey 4-5kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Folly View Farm Whole Free-Range Turkey 5-6kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Folly View Farm Whole Free-Range Turkey 6-7kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Folly View Farm Whole Free-Range Turkey 7-8kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Capestone Organic Free-Range Turkey 4-5.5kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Capestone Organic Free-Range Turkey 2.5-4kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Capestone Free-Range Turkey Crown 1.4-3kg Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.

• Creedy Carver Free-Range Duck 1.75-2.5kg Preheat the oven to 200°C/180°C fan/Gas Mark 6. Prick the skin of the duck with a toothpick or metal skewer and season all over with salt. Place on a baking tray and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 minutes). Check the duck is steaming hot and any juices run clear. Remove the duck from the oven and cover with foil. Rest for 20mins before serving.

• Goodmans Free-Range Goose 5-5.9kg Pre-heat the oven to 220°C/200°C fan/Gas Mark 7. If using stuffing, only stuff the neck cavity, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Lay the goose in an oven proof roasting tray, then place it in the centre of the pre-heated oven. Give it 30 minutes' initial cooking, then reduce the temperature to 180°C/160°C fan/Gas Mark 4 and cook for 25 minutes per 500g, Remove the goose from the oven and check product is thouroughly cooked and above 75°c in the centre. Cover with foil. Rest for at least 20 minutes before serving. Check the meat is steaming hot, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear.

• Ashdale Beef Rib Roast 2.5-3kg Pre-heat the oven to 240°C/220°C fan/Gas Mark 9. Place the joint in the roasting tin and place the tin just above the centre in the oven and give it 20 minutes' cooking at the initial temperature; after that turn the heat down to 190°C/170°C fan/Gas Mark 5 and cook it for 20 minutes per 500g for rare, adding another 15 minutes for medium rare and another 30 minutes for well done. While the beef is cooking, baste the well with its own juices. Ensure that all external surfaces have been cooked and no pink meat is visible prior to carving. When the beef is cooked, remove it from the oven, transfer it to a board and allow it to rest, loosely covered with foil, before carving.

• Ashdale Beef Fillet Roast 1.75-2kg Pre-heat the oven to 230°C/210°C/Gas Mark 8. place the beef in the centre of the baking tray, then into the oven on the highest shelf, and cook for 20 minutes per 500g for rare. For medium give the beef another 10 minutes and well done a further 20 minutes. remove it from the oven abd loosely cover with foil, allow to rest for 10-15 minutes before carving. Ensure that all external surfaces have been cooked and no pink meat is visible prior to carving. To serve, carve the beef, pouring any escaped meat juices into the sauce.

• Denhay Smoked Gammon 1.25kg Place the gammon or bacon joint in a large pan. Cover with cold water. Bring to the boil then reduce the heat, cover and simmer for 20 mins per 500g (1.5kg will need to simmer for 1 hour). Remove the ham from the pan, cool slightly then cut off the rind leaving a thin layer of fat covering the ham. Score the across the fat diagonally in opposite directions to make a diamond pattern. Preheat the oven to 190°C/170°C fan/Gas Mark 5. Place the ham in a baking tin and bake for 30 mins until the fat is golden. Remove from the oven and check the meat is steaming hot and when you cut into the thickest part, the juices run clear.

• Denhay Unsmoked Gammon 1.25kg Place the gammon or bacon joint in a large pan. Cover with cold water. Bring to the boil then reduce the heat, cover and simmer for 20 mins per 500g (1.5kg will need to simmer for 1 hour). Remove the ham from the pan, cool slightly then cut off the rind leaving a thin layer of fat covering the ham. Score the across the fat diagonally in opposite directions to make a diamond pattern. Preheat the oven to 190°C/170°C fan/Gas Mark 5. Place the ham in a baking tin and bake for 30 mins until the fat is golden. Remove from the oven and check the meat is steaming hot and when you cut into the thickest part, the juices run clear.

• Fully Cooked Whole Free-Range Turkey with Herb Butter (Serves 4-6) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins - 1 hour (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, Check product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Fully Cooked Whole Free-Range Turkey with Spiced Orange Butter (Serves 4-6) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins - 1 hour (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, Check product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Fully Cooked Whole Free-Range Turkey with Herb Butter (Serves 6-10) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins - 1 hour (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, Check product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Fully Cooked Whole Free-Range Turkey with Spiced Orange Butter (Serves 6-10) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins - 1 hour (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, Check product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Luxury Festive Fish Pie Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove plastic lid and label. Place on an oven proof tray. Place on the middle shelf of the oven for 20-25 minutes. Check product is piping hot, Allow to stand for 5 minutes, Carefully remove from tray.

• Spiced Squash Mushroom & Pumpkin Seed Loaf In microwave: place in suitable dish and cover with plastic wrap, heat on med-high for 4-5 mins, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: pre-heat oven to 180°C/160°C fan/Gas Mark 4. Place in suitable dish. Cover with foil and heat for approx 15 - 20 mins. Check product is piping hot

• Ham with Spiced Brown Sugar, Apricot & Mustard Glaze Roast ham in a pre-heated oven at 160°C/140°c fan/Gas mark 3 for approx 30mins. Pour glaze over the ham and roast for a further 5 - 10 mins. Check product is piping hot

• Sous Vide Free-Range Turkey - Herb Butter (Serves 4) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, ensure product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Sous Vide Free-Range Turkey Spiced Orange Butter (Serves 4) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, ensure product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Sous Vide Turkey Crown - Herb Butter (Serves 8) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, ensure product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

• Sous Vide Turkey Crown - Spiced Orange Butter (Serves 8) Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, ensure product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

Starters

• Chicken Buffet Platter These chicken products are already fully cooked and can be eaten cold however if wanted hot please place each chicken flavour group on a microwave safe plate and heat for 3 mins on full power. Remove and then heat next flavour. Ensure all chicken is piping hot before eating.

• Mixed Mini Quiche Platter Remove from outer packaging. Place frozen product onto a baking tray. Place in a pre-heated oven at 200°C / Gas Mark 6 for approximately 10 - 14 minutes. Ensure food is piping hot before serving. Ensure a core temperature of >75°C is achieved (or relevant national requirements) for at least 30 seconds before serving. Do not reheat after cooking.

Meals

• Fast Roast Turkey Meal for 4

  • Cooked Seasoned Turkey Breast Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, ensure product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

  • Mash Potato Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

  • Mulled Root Vegetables Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Thyme Roasted Brussel Sprouts with Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Butternut Squash with Cranberries Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Turkey Gravy Re-heating instructions: microwave: remove lid and stir well, replace the lid lightly on the pot, and reheat for 2 to 3 minutes, stir halfway through cooking, Check product is piping hot, Allow to stand for 1 minute before serving. . On the hob: reheat gently in a saucepan for 3-5 minutes, stirring constantly, Check product is piping hot.

  • Christmas Stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.

• Fast Roast Turkey Meal for 8

  • Cooked Seasoned Turkey Breast Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, ensure product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

  • Mash Potato Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

  • Mulled Root Vegetables Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Thyme Roasted Brussel Sprouts with Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Butternut Squash with Cranberries Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Turkey Gravy Re-heating instructions: microwave: remove lid and stir well, replace the lid lightly on the pot, and reheat for 2 to 3 minutes, stir halfway through cooking, Check product is piping hot, Allow to stand for 1 minute before serving. . On the hob: reheat gently in a saucepan for 3-5 minutes, stirring constantly, Check product is piping hot.

  • Christmas Stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.

• Celebration Meal for 12

  • Whole Turkey Pre-heat oven to 180°C/160°C fan/Gas Mark 4. Remove Turkey from packaging. Place Turkey in an oven proof tray and add sufficient water to cover the base, tightly cover with foil. Heat for approx 45 mins - 1 hour (20 minutes per kilo), remove foil and increase temperature to 200°c/180°c fan/Gas mark 6 and cook for a further 15 minutes, Check product is piping hot, remove from oven and spread butter over the top of the turkey, allow to rest for 10 minutes before serving.

  • Glazed Ham Roast ham in a pre-heated oven at 160°C/140°c fan/Gas mark 3 for approx 30mins. Pour glaze over the ham and roast for a further 5 - 10 mins. Check product is piping hot

  • Mash Potato Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

  • Mulled Root Vegetables Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Butternut Squash with Cranberries Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Thyme Roasted Brussel Sprouts with Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Braised Red Cabbage with Apples Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

  • Christmas Stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.

  • Cornbread stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.

  • Sausage, Apricot & Cranberry Stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.

  • Turkey Gravy Re-heating instructions: microwave: remove lid and stir well, replace the lid lightly on the pot, and reheat for 2 to 3 minutes, stir halfway through cooking, Check product is piping hot, Allow to stand for 1 minute before serving. . On the hob: reheat gently in a saucepan for 3-5 minutes, stirring constantly, Check product is piping hot.

Sides

• Mash Potato Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

• Vegan Sides Package for 4

  • Fingerlings Signature Herb Potatoes Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Mulled Root Vegetables Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Thyme Roasted Brussel Sprouts with Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Butternut Squash with Cranberries Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Vegan Mushroom Gravy Re-heating instructions: microwave: remove lid and stir well, replace the lid lightly on the pot, and reheat for 2 to 3 minutes, stir halfway through cooking, Check product is piping hot, Allow to stand for 1 minute before serving. . On the hob: reheat gently in a saucepan for 3-5 minutes, stirring constantly, Check product is piping hot.

• Sides Package for 4

  • Mash Potato Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

  • Mulled Root Vegetables Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Thyme Roasted Brussel Sprouts with Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Butternut Squash with Cranberries Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

  • Turkey Gravy Re-heating instructions: microwave: remove lid and stir well, replace the lid lightly on the pot, and reheat for 2 to 3 minutes, stir halfway through cooking, Check product is piping hot, Allow to stand for 1 minute before serving. On the hob: reheat gently in a saucepan for 3-5 minutes, stirring constantly, Check product is piping hot.

• Butternut Squash with Cranberries Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Mulled Apple Juice Root Vegetables Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Steamed Green Beans with Roasted Shallots Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

• Thyme Roasted Brussel Sprouts with Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Roasted Garlic and Herbs Parsnip Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Braised Red Cabbage with Apples Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

• Gratin Potatoes Re-heating instructions: In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Fingerlings Signature Herb Potatoes Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Sweet Mashed Potato and Pecans Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

• Brussel Sprouts with Roasted Walnuts & Balsamic Dates Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Roasted Parsnips with Hot Honey & Pumpkin Seeds Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Herb Roasted Potatoes with Mushrooms & Chestnuts Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Gratin with Comte & Truffle Potatoes Re-heating instructions: In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 15-20 minutes. Check product is piping hot.

• Mash Potato with Gruyere & Shallots Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving.

• Turkey Gravy Re-heating instructions: microwave: remove lid and stir well, replace the lid lightly on the pot, and reheat for 2 to 3 minutes, stir halfway through cooking, Check product is piping hot, Allow to stand for 1 minute before serving. . On the hob: reheat gently in a saucepan for 3-5 minutes, stirring constantly, Check product is piping hot.

• Traditional Sage & Onion Stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.

• Cornbread Stuffing Re-heating instructions: In Microwave: remove plastic lid from packaging, heat on medium-high for 4-5 minutes, Check product is piping hot, Allow to stand for 1 minute before serving. In oven: Pre-heat oven to 190°C/170°C fan/Gas Mark 5. Remove plastic lid and place onto an ovenproof tray. Place in the oven for 10-15 minutes. Check product is piping hot.