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Collect from 21st Dec
21st Dec - 24th Dec (order by 15th Dec)
30th Dec - 31st Dec (order by 21st Dec)
P/Code
726680
Item No
133

Booths Prepared Vegetables for Two

Available 21st - 24th Dec
Available 30th - 31st Dec

In stock

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£11.50
1kg
Serves
2
Customize Booths Prepared Vegetables for Two

Booths honey roast parsnips 200g, Booths carrot, parsnip and swede crush 200g, Booths Brussels sprouts & pancetta with sage butter 200g and Booths beef dripping roast potatoes 400g.

This product is available for pre-order only.

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Ingredients
Ingredients:

Booths Honey Roast Parsnips 200g - Parsnip (93%) (SULPHITES), Honey, Olive Oil, Salt, White Pepper.

Booths Carrot, Parsnip and Swede Crush 200g - Carrot (46%), Swede (23%), Parsnip (23%), Butter (5%) (MILK, Salt), Honey, Garlic Puree (Rehydrated Garlic, Acidity Regulator: Citric Acid), Sugar, Parsley, White Pepper, Salt.

Booths Brussels Sprouts & Pancetta with Sage Butter 200g - Brussels Sprouts (84%), Smoked Pancetta (12%), Sage Butter (4%). Smoked Pancetta Contains (Pork, Salt, Antioxidant: Sodium Ascorbate: Preservative: Sodium Nitrite), Sage Butter Contains (Butter, (MILK, Salt), Sage, Parsley).

Booths Beef Dripping Roast Potatoes 400g - Potatoes (90%), Beef Dripping (5%), Rapeseed Oil, Salt, Potato Starch, White Pepper.  May contain Milk and Egg.


Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size: 1kg
Serving Size (Max): 2
Manufacturer: Produced for E H Booth & Co Limited
Manufacturer Address: Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

Booths Honey Roast Parsnips 200g - Oven: All appliances vary, the following are guidelines only. Remove all outer packaging and film lid. Place on a baking tray in the middle of a preheated oven and heat as per instructions. Chilled Instruction: 200⁰C / Fan 180⁰C / Gas Mark 6 for 20 to 25 minutes.  Frozen Instruction: 180⁰C / Fan 160⁰C / Gas Mark 4 for 35 to 40 minutes.  Ensure food is piping hot throughout before serving. Do not reheat once cooked.

Booths Carrot, Parsnip and Swede Crush 200g - Preheat oven to 200⁰C / Fan 180⁰C / Gas Mark 6 , remove all outer packaging and pierce film lid. Place on a baking tray in the middle of the oven for 15-20 minutes. Microwave: Remove all outer packaging and pierce film lid. Place on a microwavable plate and cook for 750W 2½ minutes / 850W 2 minutes. Peel back film and stir, then return to the microwave and cook for a further 2½ minutes. Leave to stand for 2 minutes.

Booths Brussels Sprouts & Pancetta with Sage Butter 200g - Preheat oven to 200⁰C / Fan 180⁰C / Gas Mark 6, remove all outer packaging and film lid. Place on a baking tray in the middle of the oven for 20 to 25 minutes.

Booths Beef Dripping Roast Potatoes 400g - Oven: Oven cook only. 200°C / 400°F / Gas Mark 6. Chilled: Spread potatoes evenly on a baking tray in a pre-heated oven and cook for 25 - 30 minutes, turning potatoes halfway through cooking times. Cooking instructions are only a guideline and cooking times may vary. Remove all packaging prior to cooking. Ensure food is piping hot throughout prior to serving.


Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No
Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0370 774 9506.
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