Roast Beef with all the trimmings Serves 4

Beef Topside, Rapeseed Oil, Garlic Cloves, Salt, Pepper, Potatoes, Rosemary, Goose Fat, Carrots, Parsnips, Butter (MILK), Thyme, Plain Flour (WHEAT), MILK, EGGS, Vegetable Oil, Savoy Cabbage, Streaky Bacon, Onion, Red Wine, Beef Stock Pot, CELERY, Banana Shallot

ALLERGIES

This dish is not suitable for people with allergies to: Celery, Gluten, Eggs, Milk, Sulphur Dioxide

• Preheat oven to 180℃ / 350ºF / Gas Mark 4
• If you ordered any sides with your meal you will find all heating instructions on their individual packaging.
• Empty the Gravy into a saucepan and set aside.
• Place the Roast Potatoes in their foil tray onto the top shelf of the oven and cook for 10 minutes.
• Whilst the Roast Potatoes are cooking, carefully open the Beef and it’s contents and place into the foil tray provided. Cover with foil.
• After the Potatoes have been cooking for 10 minutes, place the Carrots & Parsnips & Beef into the oven. Take the Potatoes from the oven gently giving them a shake to turn them over. Place back into the oven for a further 15 minutes.
• Place the Gravy on a low heat and bring to a simmer, stirring occasionally, this should take about 10 minutes, leave to simmer until you plate up.
• Once the Gravy is simmering, place the Cabbage inside it's bag into a microwavable dish or bowl, pierce with a small hole and microwave on full power for 3 minutes.