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Luxury BBQ Box

£79.95

Available for delivery from 25th May 2022 until 30th September 2022

Gluten Free Serves 4

Recommendations

Our new Luxury BBQ Box (serves 4) is packed with a selection of premium hand-cut meats from our own Côte Butchery.

Impress with our Côte de Boeuf, 22oz* of prime British & Irish beef, Himalayan Salt dry aged for 30 days for a richer flavour, alongside lamb chops marinated in a mint reduction, smoky harissa chicken breasts, our signature 7oz burgers and Toulouse sausages. We’ve also added two of our favourite sauces and signature Côte grilling salt to complete the set.

There’s no need to worry about the weather either, all our hand-cut meats are able to be cooked in the oven or on the hob.

Hand-Cut Meats

220z* Côte de Boeuf

Marinated Lamb cutlets with mint (x4)

Chicken breast in rose harissa (x4)

Côte Burgers (x4)

Toulouse sausages (500g*)

Sauces

Pistou mayonnaise (150g)

Red pepper, chilli and lemon (150g)

Salt

Côte Grilling Salt – Garlic, oregano, chilli, rosemary and thyme (100g)

The items in this box are not suitable for freezing. 

 

Why not add a bottle of Côte de Rhône or even a full lobster for that extra luxury.

*Uncooked weight

Please note that our images are for suggestion only and the BBQ Box may not include everything pictured – please read the list above for details.

 

Marinated Lamb Chops 

Ingredients: 

Lamb (95%), Mint Marinade (5%) (Blended Olive Oil (80%) (Sunflower Oil (65%), Extra Virgin Olive Oil (35%)), Mint (20%)) 

 Calories:  262kcal per marinated lamb chop  

 Allergen Information: 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.  

 

 Côte De Boeuf: 

Ingredients: Beef (100%) 

 Calories:  426kcal per quarter  

 Allergen Information: 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: 

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

 Calories:  577kcal per burger  

 Allergen Information: 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.  

  

Toulouse Sausage  

Ingredients: Pork (98%), Spices, Nitrite Salt  

 Calories:  357kcal per sausage  

 Allergen Information: 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.  

 

Chicken & Harissa 

Ingredients: 

Chicken Breast (91%), Harissa Paste (9%) (Rose Harissa Paste (75%) (Rehydrated Red Pepper (52%), Sunflower Oil, Garlic Powder, Salt, Citric Acid), Sunflower Oil, Harissa Dry Mix (Paprika, Garlic Powder, Pepper, Cayenne, Cumin Seeds, Sunflower Oil), Salt, Garlic Puree, Water, Citric Acid (5%)) 

 Calories:  172kcal per Chicken Breast 

 Allergen Information: 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.  

  

Pistou Mayonnaise:  

Ingredients: Mayonnaise (75%) (Rapeseed Oil (78%), Water, Free Range Pasteurised Egg and Egg Yolk (Egg) (8.9%), Spirit Vinegar, Sugar, Salt, Lemon Juice, Antioxidant (Calcium Disodium EDTA), Flavouring, Paprika Extract.), Pistou (25%) (Basil, Blended Olive Oil (80%) (Sunflower Oil (65%), Extra Virgin Olive Oil (35%)), Tomatoes, Garlic, Salt, Lemon Zest). 

 Calories:  228kcal per quarter pot 

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

  

Red Pepper & Lemon Sauce:  

Ingredients: Red Pepper Sauce (67%) (Red Pepper (49%), Water, Yellow Peppers (10%),White Wine (De-alcoholised Italian White, Italian White, Salt, Preservative (Sulphur Dioxide)), Shallots, Lemon Juice (4%), Rapeseed Oil, Garlic, Salt, Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (Celery), Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil), Coriander Seeds, White Peppercorns, Thyme, Bay Leaves), Tomato Miso Paste (Sun Blushed Tomatoes (53%) (Sun Blushed Tomatoes (68%), Rapeseed Oil, Salt, Oregano, Garlic, Concentrated Lemon Juice), Miso Paste (20%) (Water, Soya bean (Soya), Rice, Salt), Brown Sugar, Blended Olive Oil (Sunflower Oil (65%), Extra Virgin Olive Oil (35%))), Rose Harissa (Rose Harissa Paste (75%) (Rehydrated Red Pepper (52%), Sunflower Oil, Garlic Powder, Salt, Citric Acid), Sunflower Oil, Harissa Dry Mix (Paprika, Garlic Powder, Pepper, Cayenne, Cumin Seeds, Sunflower Oil), Salt, Garlic Puree, Water, Citric Acid (5%)). 

 Calories:  70kcal per quarter pot 

 Allergen Information: For allergens see ingredients in Bold Produced in an environment where, Wheat, Sulphites, Egg, Milk, Tree Nuts, Mustard, Fish, Crustaceans and Molluscs are handled.  

  

Côte Grilling Salt:  

Ingredients: Sea Salt (77%), Chilli Flake, Oregano, Rosemary, Thyme 

Calories:  14kcal per quarter pot 

Allergen Information: 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.  

 

Adults need around 2000 kcal a day. 

On the BBQ 

Côte de Boeuf 

  1. Remove the Côte de Boeuf from its packaging and season with the herb salt 
  2. On the BBQ, grill on one side for 5-10 mins then turn by 90 degrees (to create cross marks) and cook for a further 5-10 mins.  
  3. Once the time is up, turn onto the other side and follow the above step again. 

Please note that the cooking times above depend on how you would like your steak cooked and on your BBQ temperature. 

  • For medium-rare – 5 mins on each stage  
  • For medium-well – 10 mins on each stage  
  • For well done – 13 minutes on each stage 

Marinated Lamb cutlets with mint 

  1. Remove the lamb chops from their packaging and season with salt and pepper.  
  2. On the BBQ, grill on one side for 3-5 mins then turn by 90 degrees (to create cross marks) and cook for a further 5 mins.  
  3. Once the time is up, turn onto the other side and follow the above step again. 
  4. Once grilled remove from the BBQ and leave to rest for a few minutes.    

Chicken Breasts 

Marinated in Rose Harissa 

  1. Remove the chicken breasts from their packaging and season with salt.  
  2. On the lower heat part of the BBQ, grill on one side for 10 mins then turn by 90 degrees (to create cross marks) and cook for a further 10 mins.  
  3. Once the time is up, turn onto the other side and follow the above step again. 
  4. Once grilled remove from the BBQ and serve.    

Côte Burgers 

  1. Remove the burgers from their packaging and season with salt and pepper   
  2. On the BBQ, grill on one side for 5 mins then turn by 90 degrees (to create cross marks) and cook for a further 5 mins.  
  3. Once the time is up, turn onto the other side and follow the above step again. 
  4. Once grilled remove from the BBQ and leave to rest for a few minutes.    

Toulouse Sausages 

  1. Remove the sausages from their packaging and slightly score them.  
  2. Place on the BBQ and cook on one side until they turn a brown caramelised colour. Turn and follow the same steps.  
  3. Remove from the BBQ and serve.  

 

Pistou mayonnaise – ready to eat 

Red pepper, chilli and lemon – ready to eat 

 

To serve 

We recommend serving the pepper sauce with chicken and the pistou mayonnaise with the sausages.  

 

In the oven 

Côte de Boeuf 

  1. Remove the Côte de Boeuf from its packaging and season with the herb salt 
  2. Sear in a hot pan to desired temperature. Avoid turning too often. We recommend 10 minutes on each side for medium rare to medium and 20 minutes on each side for well done.   

Marinated Lamb cutlets with mint 

  1. Remove the lamb chops from their packaging and season with salt and pepper.  
  2. Place onto a hot non-stick pan and fry for 8-10 mins. Once done, turn onto the other side for another 8-10 minutes. 
  3. Once done remove from the pan and leave to rest for a few minutes.    

Chicken Breasts 

Marinated in Rose Harissa 

  1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6). 
  2. Remove the chicken breasts from their packaging and season with salt.  
  3. Place onto a non-stick baking tray and cook in the oven for 30 minutes.  
  4. Remove from the oven and serve.  

Côte Burgers 

  1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6). 
  2. Remove the burgers from their packaging and season with salt and pepper   
  3. In a hot non-stick pan, cook for 3 minutes on on3 side, and then 3 mins on the other.  
  4. Once finished transfer into a baking dish and transfer to the oven for 15 mins.  
  5. Remove from the oven and serve. 

 Toulouse Sausages 

  1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6). 
  2. Remove the sausages from their packaging and slightly score them.  
  3. Place onto a non-stick baking tray and cook in the oven for 25 minutes.  
  4. Remove from the oven and serve.  

Pistou mayonnaise – ready to eat 

Red pepper, chilli and lemon – ready to eat 

 

  To serve 

We recommend serving the pepper sauce with chicken and the pistou mayonnaise with the sausages.  

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.