Pre-order your Father's Day box today, to be delivered between 12th - 15th June

Free Delivery

Free standard delivery on all orders over £39.95

Chilled Packaging

Specialist packaging, designed to keep your meals chilled

Bespoke delivery

Preferred delivery dates & next day available, Weds-Sat

free delivery
Free standard delivery on all orders over £39.95
Chilled packaging
Specialist packaging, designed to keep your meals chilled
Bespoke delivery
Preferred delivery dates & next day available, Weds-Sat
Previous
Next

serving suggestion

Father’s Day Sirloin Roast Menu (for 2)

£39.95

Available for delivery from 12th June 2024 until 15th June 2024

Serves 2

Looking for the perfect way to say ‘merci’ to the food-loving father figure in your life? Look no further. Serving four, our new Father’s Day box has been carefully created by our executive chef to give Dad the celebration he truly deserves.

Pre-order now for delivery between 12th – 15th June. If you’re planning to enjoy your order for Sunday 16th June we recommend ordering for delivery on Saturday 15th June.

Customers also bought

This delicious roast box features our Beef Sirloin roasting joint to share with creamy peppercorn sauce. Served alongside New Potatoes, Braised Red Cabbage, Asparagus Gratin and Roasted Baby Carrots. Finally, we’ve included our Yorkshire pudding mix so you can wow your guests with your fluffy homemade Yorkshire puddings.

Why not order one of our delectable desserts to finish the meal? We’d recommend our classic Tarte Tatin.

This menu serves 2 people and in this box you will find:
Sirloin Roast 600g​
Peppercorn Sauce​​
New Potatoes​
Braised Red Cabbage
Asparagus Gratin
Roasted Baby Carrots
Yorkshire Pudding Mix

Adults need around 2000kcal a day.

Sirloin (600g): 603kcal per 300g serving
Peppercorn Sauce: 167kcal per 75g serving
Confit New Potatoes: 324kcal per 225g serving
Braised Red Cabbage: 368kcal per 125g serving
Asparagus Gratin: 484kcal per 200g serving
Roast Herb Carrots: 125kcal per 256g serving
Yorkshire Pudding Mix: 228kcal per 125g serving

 

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.

For full ingredients and dietary information please click here.

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

 

Beef Sirloin Roast (for 2)
Served with fiery peppercorn sauce  

Total cooking time: 45 minutes, depending on how you like your steak cooked.

 
On the Menu 

New Potatoes (Cook time 20-25 minutes) 
Roasted Herb Carrots (Cook time 20-25 minutes) 
Asparagus Gratin (Cook time 25-30 minutes) 
Braised Red Cabbage (Cook time 2 mins microwave or 5mins hob) 
Peppercorn Sauce (Cook time 2 mins microwave or 5mins hob) 
Yorkshire Pudding (make your own! Cook time 15-20 minutes) 

 

  • 1. Take the sirloin out of the fridge 30 minutes before you want to cook it to bring it to room temperature. 
  • 2. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
  • 3. Take a muffin tray* and pour 2 teaspoons of vegetable oil into each compartment. Place the tin in the oven for 10-15 minutes to heat up the oil. Be very careful as it will be hot. 
  • 4. Stir the Yorkshire pudding batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole of the muffin tray, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it. Put the tins straight back into the oven and bake for about 5 minutes. 
  • 5. Reduce the heat to 180°C (electric oven 200°C / gas mark 6) and cook for another 15-25 minutes until well risen, golden brown and crisp. Do not open the oven whilst cooking. Remove from the oven and set to one side. 
  • 6. Remove the sirloin from the bag and in a hot non-stick pan sear all sides for a few minutes then place it fat side down until it starts to caramelise on the outside.   
  • 7. Place the sirloin back onto the baking tray (fat side up) and place the tray in the oven for the following times depending on your preference: 
  • Medium rare – 15-20 minutes 
  • Medium – 25-30 minutes 
  • Well done – 35-45 minutes 
  • 8. Whilst the sirloin is cooking it’s time to focus on the sides. Remove the film from the asparagus and place the container on a baking tray. Place in the oven for 25 – 30 minutes or until heated through and the top of the asparagus is golden brown. 
  • 9. Decant the potatoes and carrots onto a baking tray (or trays) and spread evenly. Place into the centre of the oven alongside the asparagus for 20-25 minutes until golden. 
  • 10. Remove everything from the oven and rest for 3-5 minutes. You can pop the Yorkshires back in the oven for a final 5 minutes to warm. 
  • 11. Whilst it’s all resting, remove the sleeve of the red cabbage and pierce the film several times. Place onto a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure the cabbage is fully heated before serving. 
  • 12. As you’re getting ready to plate up, decant the peppercorn sauce into a microwaveable container. Heat on full power for 45 seconds to 1min (900w). Alternatively decant it into a saucepan and bring to simmer on a low heat.   
    • 13. Once the meat has rested, slice into thin slices, drizzle with the peppercorn sauce and serve alongside the sides.

 

DISCLAIMER: We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.