Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
280 grams
Slow Cooked Beef
1 unit(s)
Red Onion
1 unit(s)
Lime
1 unit(s)
Bell Pepper
(May contain Celery)
160 grams
Sweetcorn
1 bunch(es)
Coriander
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Baby Gem Lettuce
1 sachet(s)
Smoky Base Paste
1 tsp
Sugar for the Pickle
1 tbsp
Olive Oil for the Salsa
½ tsp
Sugar for the Salsa
10 grams
Butter
2 tbsp
Mayonnaise
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Turn halfway through.
Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Meanwhile, halve and peel the onion. Thinly slice one half and chop the other half into small pieces.
Halve and cut the lime into wedges.
Add the thinly sliced onion to a small bowl with half of the lime juice and the sugar for the pickle (see pantry for amount). Season with a pinch of salt then set aside for later. TIP: You want to ensure the onion is covered in the liquid to pickle evenly.
Meanwhile, cut the pepper into 1cm thin strips. Put the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
In the meantime, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and remaining onion and cook until charred, 5-6 mins.
Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once cooked, remove to a bowl.
While the sweetcorn fries, roughly chop the coriander (stalks and all).
Halve the ciabatta.
Trim the baby gem, halve lengthways, then thinly slice.
Once the pepper is cooked, transfer to a chopping board, finely dice then add to the bowl with the sweetcorn.
Add the olive oil and sugar for the salsa (see pantry for both amounts), stir through half of the coriander and a squeeze of the remaining lime juice.
Season with salt and pepper and set aside for later.
Once the beef is cooked, remove from the oven reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. Use two forks to shred the beef as finely as you can.
Pop the ciabatta into the oven to warm through, 2-3 mins.
Stir the smoky base paste through the beef with a pinch of sugar, butter for the sauce (see pantry for amount) and the remaining coriander.
Transfer the ciabatta bases to your serving plates, spread over the mayo (see pantry for amount) and top with the shredded baby gem. Spoon on your pulled beef and finish with your pickled red onion. Sandwich on your ciabatta lids.
Add your salsa and spiced chips to a separate bowls and serve alongside.
Enjoy!