Ultimate Barbecue Box

This meal feeds four to six people and in your box you will find:

4x 6oz Hand-Pressed Beef Burgers
4x Brioche Buns
1x Camembert
1x Pickled Cucumber
1x Truffled Mayo
4x Corn on the Cob
4x Toulouse Sausages
2x Spiced Honey Half Chicken
1x 650g Côte de Boeuf
1x 400g New Potatoes
1x Celeriac Remoulade
1x Côte Salt
1x Côte Spicy BBQ Sauce

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Burger: 490kcal per burger
Brioche Bun: 228kcal per 80g bun
Camembert: 153kcal per 63g
Pickled Cucumbers: 35kcal per 100g serving
Truffle Mayo: 468kcal per 75g serving
Corn on the Cob: 109kcal per 100g serving
Toulouse Sausage: 346kcal per sausage
Spiced Honey Half Chicken: 274kcal per 165g
Côte de Boeuf: 486kcal per 313g serving
New Potatoes: 282kcal per 200g serving
Celeriac Remoulade: 198kcal per 125g
Côte Salt: 4kcal per 10g
Côte Spicy BBQ Sauce: 143kcal per 75g serving

Please note that all barbecues and ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving.

Prep time  - 5 minutes, cooking time – 40 minutes

Premium Burgers

On the Barbecue:

1. Remove the burgers from their packaging.
2. On the barbecue, grill on one side for 2 mins then turn by 90 degrees (to create cross marks) and cook for a further 2 mins.
3. Turn onto the other side and follow the above step again (so roughly 15 minutes total cooking time).
4. Once burgers are nearly cooked slice the camembert and place slices on top of the burger so they start to melt.
5. Once grilled remove from the barbecue and leave
   to rest for a few minutes before serving.
6. Whilst the burgers are resting, toast the sliced
   brioche bun on the barbecue for a few minutes.

In the Oven:

1. Pre-heat the oven to fan 180°C / electric
   200°C / gas mark 6.
2. Remove the burgers from their packaging.
3. In a hot non-stick pan, cook for 2 mins on one side, and then 2 mins on the other.
4. Once the burgers have browned in the pan,
   transfer into a baking dish and put in the oven for a further 11 mins.
5. Once the burgers are nearly cooked slice camembert and place slices on top so they start to melt. Add the sliced brioche bun for the final few minutes.
6. Remove everything from the oven, leave to rest for a few minutes and serve.

Burger Assembly

1. Spread truffled mayo on the bottom of the bun and top with the pickled cucumbers
2. Place the burger and cheese on the cucumbers.
3. Close with other half of the bun and serve with corn on the cob on the side.

Toulouse Sausages

On the Barbecue:

1. On the barbecue, grill the sausages for 5 minutes on one side and continue to turn them until all sides are cooked.
2. Make sure they are cooked through - total grilling times should be around 15 minutes depending on the heat of your barbecue.
3. Once grilled remove from the barbecue and leave
   to rest for a few minutes before serving.

In the Oven:

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Evenly space out the sausages on a baking tray,
   score them diagonally with a sharp knife and place in the centre of the oven.
3. Cook for 15 minutes, turning the sausages halfway through cooking.
4. Once ready, remove from the oven and serve.

Spiced Honey Half Chicken

On the Barbecue:

1. Remove the chicken from the fridge, open the packet.
2. On the barbecue, grill the chicken (skin side down first) for 5-10 minutes and continue to turn them until all sides are cooked.
3. Make sure the chicken is cooked through (no pink
   meat), total grilling times should be around 20-25 minutes, depending on the heat of your barbecue. 

 In the Oven:

1. Pre-heat the oven to fan 180°C / electric
   200°C / gas mark 6.
2. Remove the chicken from the fridge and open the
   packet to air for a few minutes.
3. Add oil to a pan and once hot, sear the chicken for 4-6 minutes on each side. Avoid turning too often as this’ll stop the skin becoming nice and crispy. Then transfer to a baking tray and finish cooking in the oven for 10-15 minutes.
4. Once cooked, remove from oven and serve.

Côte de Boeuf

On the Barbecue:

1. Remove the Côte de Boeuf from its packaging at least half an hour before cooking to allow it to reach room temperature. Just before cooking, season well with some of the Côte salt to give it a lovely crust.
2. On the barbecue, grill on one side for 5-10 minutes then turn 90 degrees (to create cross marks) and cook for a further 5-10 minutes for medium-rare to medium.
3. Once the time is up, turn onto the other side and follow the above step again.
4. If you prefer your meat well done, continue to cook on a lower heat for an extra 10 minutes on each side.
5. Remove from the grill and rest your steak under a layer of foil for about 5-10 minutes.

In the Oven:

1. The beef is best cooked in a nice hot pan. You
   shouldn’t need any oil in the pan as the natural fats from the meat will help you out here.
2. Remove the Côte de Boeuf from its packaging at least half an hour before cooking to allow it to reach room temperature. Just before cooking, season well with some of the Côte salt to give it a lovely crust.
3. Cook both sides in a hot pan. Avoid turning too often. We recommend cooking for 10 minutes on each side for medium rare to medium and 20 minutes on each side for well done.
4. Remove from the pan and rest your steak under a layer of foil for about as long as you cooked it for.

New Potatoes

On the Barbecue:

1. On the barbecue, grill the potatoes, turning every 5 minutes until all sides are cooked.
2. Make sure they are heated through - total grilling times should be around 20-25 minutes depending on the heat of your barbecue.

In the Oven:

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the potatoes from pack and decant into
   baking tray. Place in the centre of the oven for 20-25 minutes.
3. Once cooked, remove from oven and serve.

Corn on the Cob

On the Barbecue:

1. Grill the corn for 5 minutes on one side and continue to turn them until all sides are cooked.
2. Make sure they are cooked through - total
   grilling times should be around 15-20 minutes depending on the heat of your barbecue.

On the Hob, In the Microwave or Oven. It’s your choice how you cook these, so we’ve added all instructions below:

Oven

1. Pre-heat the oven to fan 180°C / electric
   200°C / gas mark 6.
2. Place the corn on a baking tray and place in the
   centre of the oven.
3. Cook for 15 minutes, turning the corn halfway
   through cooking.
4. Once ready, remove from the oven and serve.

Hob

1. Bring a large pan of water to boil and add the
   corn for 3-6 minutes.

Microwave

1. Put the corn on a microwavable plate and put in
   the microwave for 1-2 minutes (900W).

Brioche Bun

In the Oven:

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the brioche bun with water and bake in the oven for 1-2 minutes to slightly warm up.
3. Alternatively, can toast on the barbecue to warm up before assembling the burger.

Pickled Cucumber

1. Open pack of the cucumbers and drain pickling liquid.
2. Serve alongside your meats or as part of a burger.

Truffle Mayonnaise, Celeriac Remoulade, Spicy BBQ sauce & Côte Herb Salt

1. Serve the truffle mayo, celeriac remoulade and BBQ sauce alongside your meal, it’s the perfect pairing for your grilled meat.
2. The salt can be used to pre-rub meat before cooking or as seasoning when it’s cooked and ready to eat.