Christmas Menu Boxes Available For Delivery & Collection

Sale
Sale

Christmas Lunch Menu

  • £80.00
Choose dish
Serves

All ingredients should be eaten within 48 hours of receiving your box. Orders must be placed by midday 17th December for last delivery on 23rd December.

This box is a three-course, luxury alternative to traditional Christmas dinner, with roast beef, beef wellington or turkey taking centre stage, and generous helpings of seasonal sides and vegetables. Sit back, relax and enjoy more time with friends and family this Christmas with all the trimmings included.

Your box will include:

Starter: Smoked Salmon
Main: Choice of meat (turkey, fillet or sirloin of beef), potatoes, parsnips, stuffing, pigs in blankets, carrot and swede crush, Brussel sprouts, red cabbage, gravy, cranberry sauce
Dessert: Christmas pudding, brandy sauce, mince pies

Visit our ingredients page below for full details of menu inclusion.

Please note photo shows the turkey option. 


Additional information

John Ross Jnr smoked salmon: smoked salmon (fish), lemon, rocket, pickled capers, shallots, honey and mustard dressing (mustard), sourdough bread (wheat, rye)

Allergens: Fish, mustard, gluten (wheat, rye), egg


Turkey (boneless): carrots, onions, rosemary

Sirloin of beef

Fillet of beef: flour, butter, mushrooms, onion, seasoning, herbs, oil, mustard, vinegar, egg

Allergens: gluten (wheat), milk, mustard, sulphite, egg

Rosemary & goose fat roast potatoes: potatoes, goose fat, rosemary

Honey roast parsnips: parsnips, honey, butter (milk), rosemary, star anise

Cranberry and pork stuffing: pork sausage meat, cranberries, citrus, dried onions, sage, parsley, spices (sulphur dioxide), breadcrumbs (gluten, wheat) 

Pigs in blankets: pork sausage and smoked streaky bacon

Allergens: gluten (wheat), sulphur dioxide 

Carrot and swede crush: carrots, swede, butter (milk), salt, sugar

Glazed Brussels sprouts with bacon: sprouts, bacon, butter (milk)

Sticky red cabbage: red cabbage, cranberry juice, chicken stock, redcurrant jelly, apple, orange (sulphur dioxide)

Gravy: veal stock, turkey stock, onions, carrots, celeriac, leek, rosemary, bay leaf, garlic, red wine (celery, sulphur dioxide)

Cranberry sauce: cranberries, sugar, pectin

 

Christmas pudding: sultanas, sugar, flour, cider, vegetable suet, palm oil, orange & lemon peel, rum, mixed spice, molasses, salt gluten (wheat) May contain: nuts

Brandy sauce: (milk), butter, cornflour, brandy, sugar

Mince pies: mincemeat, citrus, apple, sugar, flour, butter, egg gluten (wheat), milk, egg May contain: nuts


All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.

Smoked salmon: fish, mustard, gluten (wheat, rye), egg 

Fillet of beef: gluten (wheat), milk, mustard, sulphite, egg 

Honey roast parsnips: milk

Cranberry and pork stuffing: gluten (wheat), sulphur dioxide 

Pigs in blankets: gluten (wheat), sulphur dioxide 

Carrot and swede crush: milk 

Glazed Brussels sprouts with bacon: milk

Sticky red cabbage: sulphur dioxide

Gravy: celery, sulphur dioxide 

Christmas pudding: gluten (wheat) May contain: nuts

Brandy sauce: milk

Mince pies: gluten (wheat), milk, egg May contain: nuts

Sirloin of beef  

  1. Remove the joint of beef from the packaging and allow to come to room temperature, then season generously with fine salt all over
  2. Heat the oven to 240c / 220c fan / gas mark 9. Cook the meat for 7-8 mins in the oven
  3. After searing, reduce the oven temperature to 190c / 170c fan /gas mark 5 and cook for: 
  4. Rare: 10-12 mins per 450g- internal temperature 45-47oc
    Medium: 14-16 mins per 450g- internal temperature 55-60c
    Well done: 20-22 mins per 450g- internal temperature 65-70c
  5. Leave the meat to rest for 10 mins before serving
  6. Cook the rosemary & goose fat roast potatoes, honey roast parsnips, stuffing and pigs in blankets for 20-25 mins
  7. Coat the parsnips with honey before serving
  8. Microwave your vegetables and heat up the gravy 

Beef Wellington 

Cooking guidelines are from defrosted. Please ensure the beef has been defrosted in a refrigerator for a minimum of 24 hrs prior to cooking. 

  1. Remove the beef Wellington from the refrigerator
  2. Carefully remove from the packaging and leave the beef on the baking paper
  3. Heat the oven to 230C / 220C fan / gas mark 9 with a non-stick baking tray inside
  4. Brush the pastry with a mix of beaten egg and cream. Lightly oil the preheated tray
  5. Carefully place the beef Wellington (without the baking paper) onto the pre-heated tray and cook in the oven for:
  6. Rare: 19-21 mins, rest for 10-15 mins
    Medium: 28-30 mins, rest for 10-15 mins
    Well done: 32-34 mins, rest for 5-10 mins 
  7. Cook the rosemary & goose fat roast potatoes, honey roast parsnips, stuffing and pigs in blankets for 20-25 mins
  8. Coat the parsnips with honey before serving
  9. Microwave your vegetables and heat up the gravy

Roast turkey 

  1. Take the turkey out of the fridge and allow it to come to room temperature for an hour
  2. Heat the oven to 190C / 170C fan / gas mark 5
  3. Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 30 mins
  4. Put the onion and carrot on the base of the tray and place turkey breast on top, sprinkle with rosemary and season well
  5. Pour in 200ml warm water and cover the whole tin or pan with a tent of foil
  6. Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin
  7. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear, if they do not, cook for longer 
  8. Leave the turkey to rest for 25 mins somewhere warm before serving 
  9. When the turkey has been removed from the oven you can cook the rosemary & goose fat roast potatoes, honey roast parsnips, stuffing and pigs in blankets at 190C / 170C fan / gas mark 5 for 25-30 mins
  10. Once cooked: Coat the parsnips with honey before serving
  11. Microwave the vegetables and heat up the gravy

Carrot and swede crush 

  1. Microwave for 2 ½ mins on full power, take out and stir
  2. Heat for a further 1 min, leave to stand for 1 min and serve 

Glazed Brussels sprouts with bacon                                                          

  1. Microwave for 2 ½ mins on full power, take out and stir
  2. Heat for a further 1 min, leave to stand for 1 min and serve 

Sticky red cabbage                                                                     

  1. Microwave for 2 ½ mins on full power, take out and stir
  2. Heat for a further 30 secs, leave to stand for 1 min and serve

 Gravy                                                                                                       

  1. Heat gravy in a saucepan, bring to boil and serve 

Cranberry sauce                                                                                

  1. Serve at room temperature 

Scottish smoked salmon

  1. Open the smoked salmon and garnishes, assemble on plates and enjoy 

Christmas pudding                                                                                     

  1. Pierce plastic film and place in a microwave on a microwave plate

1 pudding: heat on full power for 30 secs

3 puddings: heat on full power for 60 secs

  1. puddings: heat on full power for 1 ½ mins
  2. Stand for 1 min and serve

 Brandy sauce                                                                                   

  1. Remove lid, microwave for 2 1/2 mins on full power
  2. Stir and heat for a further 30 secs. Leave to stand for 1 min and serve 

If you wish to heat up the food using another method that you feel more comfortable with then please use that method. Please note that microwave/oven timings may vary depending on model.