Barbecue Box

Harissa Chicken:

Chicken (75%), Harissa Paste (12.5%) (Rose Harissa Paste (75%) (Rehydrated Red Pepper (52%), Sunflower Oil, Garlic Powder, Mixed Spices, Salt, Citric Acid), Vegetable oils (Sunflower and Rapeseed Oil in varying proportions), Mixed Spices, Water, Garlic Puree, Salt, Citric Acid), Lemon.

Calories: 261kcal per quarter pack

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Cote de Boeuf:

Beef (100%)

Calories: 384kcal per quarter pack

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Pork Tomahawk:

Pork (100%)

Calories: 533kcal per half Tomahawk.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Burgers:

Beef (94%), Stabilizers (5%) (E 262 sodium acetate, salt, E 331 sodium citrate, E 316 sodium isoascorbate, E 300 ascorbic acid), Salt (1%).

Calories: 578kcal per burger.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Sausages:

Pork (75%), Water, Rusk (Wheat Flour, Salt Free Flow agent (E535), Ammonium bicarbonate (E503(ii))), Seasoning (Salt, Dextrose, Sodium diphosphate (E450) (Sulphites), Rubbed Sage, Rubbed Parsley, Yeast Extract, Rice Flour, Preservative (E223), Antioxidant (E300) Nutmeg extract, Pepper extract, Sage extract, Ginger extract, Capsicum extract, Pimento extract, Parsley extract), Parsley.

Calories: 155kcal per sausage.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Grilling Salt:

Sea salt (77%), Chilli Flakes, Oregano, Rosemary, Thyme.

Calories: 13kcal per quarter pot.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Tomato Chutney:

Tomatoes (38%), Onions, Cider Vinegar, Raw Cane Sugar, Bramley Apples, Dates, Tomato Purée (3%), Red Chillies (2%), Sea Salt, Garlic, Black Pepper, All spice, Ginger.

Calories: 12kcal per average serving (10g)

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Mustard:

Cider Vinegar, Mustard Seed (29%), Water, Sea Salt, Black Peppercorns, Allspice, Chillies.

Calories: 15kcal per average serving (10g)

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Celery, Eggs, Milk, Tree Nuts, Soya, Fish, Crustaceans and Molluscs are handled.

Burgers  

On the BBQ:  

1. Remove the burgers from their packaging.  
2. On the barbecue, grill one side of the burgers for 5 minutes then turn by 90 degrees (to create cross marks) and cook for a further 5-10 minutes.  
3. Flip the burgers onto the other side and repeat the above. Once grilled remove from the barbecue, leave them to rest for a few minutes and then serve. 

In the oven:  

1. Pre-heat your oven to 200°C/180°C Fan/Gas mark 6.  
2. Remove the burgers from their packaging.   
3. In a hot non-stick pan, cook for 3 minutes on one side, and then 3 minutes on the other. Then, transfer the burgers to a baking tray or dish and cook in the oven for 15 minutes. 
4. Remove the burgers from the oven, leave them to rest for a few minutes and then serve. 

Côte de Boeuf 

On the BBQ:  

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 herb salt to give it a lovely crust.  
2. On the BBQ, 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. If you prefer your meat well done, continue to cook on a lower heat for an extra 10 minutes on each side.  
4. Once the time is up, turn onto the other side and follow the above step again.  
5. Remove from the grill and rest your steak under a layer of foil for about 5-10 minutes. 

On the hob:  

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 herb 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.  

Pork Tomahawk  

On the BBQ: 

1. Remove the meat from the fridge 1 hour before cooking, keeping it in its packaging.  
2. When you’re ready to cook, remove the meat from its packaging and drizzle with olive oil and season with salt and pepper. 
3. On the BBQ, grill on one side for 5 minutes and then turn 90 degrees (to create cross marks) and cook for 10 mins.  
4. Once the time is up, turn onto the other side and follow the above step again. Once grilled, remove from the BBQ and leave to rest for a few minutes before serving, sliced, alongside the wholegrain mustard.

In the oven:  

Cooking time: 20 minutes.  

1. Pre-heat your oven to 200°C/180°C Fan/Gas mark 6.  
2. Remove the meat from the fridge 1 hour before cooking, keeping it in its packaging.   
3. When you’re ready to cook, remove the meat from its packaging and drizzle with olive oil and season with salt and pepper.  
4. Sear in a large hot pan or chargrill. Avoid turning too often.   
5. We recommend cooking for 4-6 minutes on each side and finish cooking in a preheated oven for 5-10 minutes depending on the thickness of the steak.   
6. Once cooked, remove from pan and rest for 5 minutes. 

Harissa Chicken Skewers 

On the BBQ: 

1. Remove the chicken from the fridge, open the packet and assemble the skewers.  
2. On the BBQ, grill the skewers for 5 minutes and continue to turn them until all sides are cooked.  
3. Make sure the skewers cooked through- total grilling times should be around 20-30 minutes, depending on the heat of your BBQ.  

In the oven:

1. Pre-heat your oven to 200°C/180°C Fan/Gas mark 6.  
2. Remove the chicken from the fridge, open the packet and assemble the skewers.  
3. Sear in a large hot pan or chargrill to desired temperature. Avoid turning too often.   
4. We recommend 4-6 minutes on each side and finish cooking in a preheated oven for 10-15 minutes. 
5. Once cooked, remove from oven and serve. 

Sausages  

On the BBQ:  

1. On the BBQ, grill the sausages for 5 minutes on one side and continue to turn them until all sides are cooked.  
2. Make sure they cooked thorough – total grilling times should be around 20-25 minutes depending on the heat of your BBQ. 
3. We recommend serving with Tracklements Tomato & Chilli Chutney. 

In the oven:  

1. Pre-heat your oven to 200°C/180°C Fan/Gas mark 6.  
2. Evenly space out the sausages on a baking tray and place in the centre of the oven.   
3. Cook for 25 minutes, turning sausages halfway through cooking. 
4. Once ready, remove from the oven and serve with Tracklements Tomato & Chilli Chutney.