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 conflict 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.
Pre-Cooked Diced Potato
Baby Plum Tomatoes
Olive Oil for the dressing
Beef Sizzler Steaks
a) Remove the butter from the fridge to allow it to soften slightly. b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the potatoes, season with salt and pepper and fry, turning occasionally, until golden brown and crispy, 8-9 mins. c) Meanwhile, halve the tomatoes. Halve the lime.
a) In a large bowl mix together the honey, juice from half the lime and olive oil (see ingredients for amounts), season with salt and pepper and set aside. b) Cut any remaining lime into wedges. c) Pop the butter and half the chipotle paste into a bowl, season with salt and pepper and mix together until well combined. TIP: If your butter is too solid you can pop it in the microwave in a microwave proof bowl for 5-10 seconds until slightly softened.
a) Heat a drizzle of oil in a large frying pan over high heat. b) Once hot, add the steaks, season with salt and pepper and cook for 45 seconds on each side. IMPORTANT: The steak is safe to eat when the outside is browned. c) Once cooked, transfer the steaks to a plate and divide the chipotle butter between them. d) Stir the remaining chipotle through the potatoes and cook for 30 seconds. e) When everything else is ready, add the tomatoes and rocket to the bowl with the dressing and toss together to coat. Serve the potatoes, salad and any lime wedges (for squeezing over) alongside the chipotle buttered steak and enjoy!