Succulent Roast Pork Belly Menu

  • £50.00
Delivery calculated at checkout.

All ingredients should be eaten within 48 hours of receiving your box.

Prawn and crab cocktail – A timeless classic, bound in Marie Rose sauce with lemon.

Main course – A traditional feast, naturally reared pork belly, served with all the trimmings.

Apple crumble and custard - A delicious apple filling with a nubby, crunchy, golden topping and a luxurious Madagascan vanilla custard.


Calorie Information: 

Prawn and crab cocktail 357 kcal per serving

Roast beef and traditional accompaniments 1161 kcal per serving

Apple Crumble and custard 650 kcal per portion


Adults need around 2000 kcal per day.

Delivery charges are calculated at check out. 

Additional information

Prawn and crab cocktail

Prawns, crab (crustacean), mayonnaise (mustard), lettuce, eggs, milk, Worcestershire Sauce (gluten/barley), lemon, tomato, salt, pepper

Naturally reared pork belly: salt & pepper 

Red cabbage: cabbage, orange juice, butter, sherry vinegar (sulphur dioxide), redcurrant jelly, sugar

Chantenay carrots: carrots, orange juice, butter (milk), parsley, salt & pepper

Tenderstem broccoli: butter (milk), salt & pepper

Roast potatoes: potato, garlic, rosemary, duck fat, salt & pepper

Yorkshire pudding: eggs, milk, flour (gluten/wheat), salt & pepper

Sauce: red wine (sulphites), celery, garlic, shallots, thyme, bay leaf, beef stock

Apple crumble and custard

Apple crumble: Bramley apple, flour, butter, sugar

Custard: cream, milk, eggs, cornflour custard powder, Madagascan vanilla bean seeds sugar

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.

Prawn and crab cocktail






Naturally reared pork belly 




Sulphur dioxide 




Apple crumble and custard



Prawn and crab cocktail

Prep time

1-2 mins

You will need

A plate for serving and a spoon

Chef’s top tip

“This will be nice served with slices of fresh whole grain buttered bread, and for an extra professional look, try griddling the cut side of a lemon”.

Plating instructions

Place the salad on the plate, then place the pre-mixed prawn and crab mix on top of the lettuce.

Garnish with the lemon

Naturally reared pork belly 

Cooking time
50-60 mins

You will need
A baking tray, sunflower oil, salt & pepper, a small saucepan, a heavy frying pan or skillet, a meat thermometer (included)

Chef’s top tip
“Add juice from the cooked pork to the gravy to enrich its flavour. To get crispy skin, score with a sharp knife, pour boiling water over the skin so the scores open up, pat dry, rub salt into the rind”.

Cooking instructions

  1. Remove the joint from the packaging and allow to come to room temperature. Season generously with fine salt all over.
  2. Preheat the oven to 250°C / Fan 230°C / Gas mark 9.
  3. Sear the meat for 15 minutes in the oven.
  4. Reduce temperature to 180°C / Fan 160°C / Gas mark 4 and cook for 25 - 30 minutes per 450g (lb). Once the joint is cooked, rest it in a warm place for at least 20 minutes.
  5. Remove the potatoes from the bag and add all of the contents onto a baking tray. Add to the oven 25 minutes towards the end of cooking time, cook until crisp and golden.
  6. When the pork is cooked, remove from the oven and loosely cover with a foil tent to rest and keep warm
  7. Take the bags that contain the broccoli, red cabbage and carrots and pierce the bag slightly and reheat in your microwave for 2-3 minutes each until hot, and leave to stand for 1 min, alternatively you can place the bag containing the vegetables into a pan of simmering water for 6-8 minutes until hot. (if using the water method do not pierce the bag)
  8. Remove the lid from the pot of gravy and reheat in the microwave for 30 sec - 1 min, pour into a gravy jug
  9. Warm the Yorkshire puddings in the oven
  10. Carve the pork and arrange it on warm plates
  11. Arrange everything else on a warm serving platter or in warm bowls, and enjoy
  12. If you wish to heat up the food using another method that you feel more comfortable with then please use that method

Cooking temperature guidelines for use with a meat thermometer 

Well done - 70°C (158°F)

Apple crumble and custard

Cooking time

15-20 mins

You will need

A pan and a baking tray

Chef’s top tip

“You could go one step further by adding your own seasonal fruit compote e.g. blackberry or raspberry”.

Cooking instructions
1. Preheat oven to 180c/160c fan/gas mark 4

2. Remove the apple mixture from the bag and put into the enclosed enamel dish, top with the crumble mixture and place on the middle shelf of the oven

3. Cook for 15 to 20 minutes until hot and golden
4. Heat the custard in a microwave for 30 secs - 1 min
5. Serve the crumble into serving dishes, pour over the warm custard and enjoy

Customer Reviews
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Filter Reviews:
Ruth S.
United Kingdom
I recommend this product

An excellent meal!

This was a meal shared with six friends among whom we shared the cooking duties. Everything went according to plan and we enjoyed our evening

Karen C.
United Kingdom United Kingdom

traditional roast pork dinner

A delicious meal. A huge joint, possibly too big! Cooked to perfection from the recipe. Vegetables are spot on. Gravy was delightful. And the apple crumble is a must. I look forward to the next treat.


Hand Picked at Home

Thank you so much Karen - a delight to prepare for you to enjoy. We look forward to sending out your next meal box soon.

Graham N.
United Kingdom United Kingdom

Roast Pork Dinner

We so enjoyed the pork dinner and will certainly be back for more, Everything was so well packed and the delivered box was almost full to the brim and we had to stretch our meal over two days. Well done Hand picked.


Hand Picked at Home

We are so pleased you enjoyed your roast dinner and the experience. Cannot wait for you to enjoy more of our tasty menus to come.