Buy online and get your order delivered to your door.
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Buy online and get your order delivered to your door.
For our online store, we are currently delivering to the following postcode areas. All online orders are dispatched from a separate location. In-store delivery zones and charges may vary. Please note that heavy items may be subject to an additional charge. If an additional charge is applicable, it will be stated in the product description. For more information, contact us, or use our online chat.
We aim to dispatch all orders within 7 working days, however, this may vary depending on the volume of orders we are processing. We are using our own team of drivers and vehicles. Social distancing is being observed and our delivery is operating as a contactless service. We will ring the doorbell to notify you of the delivery, but will not require a signature. All orders are delivered to your front garden or driveway. Deliveries to a further location must be agreed upon in advance. An extra charge may be incurred.
TN13, TN14
BR6
RH17 7, RH18, RH19
ME14 4, ME14 5
BR1, BR2, BR3, BR4, BR5, BR7, BR8
CR0, CR3, CR6,
CR2, CR5, CR8, CR9
ME1, ME2, ME4
SE6
TN12, TN21
the 'go to' choice
There are 8 products in this category
2kg CHICKEN FILLETS BULK PACK.
Our chicken fillet bulk pack is a freezer "must have". Individually packed for easy defrosting.
Serving Suggestion:
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken fillets, sliced into strips
300g penne
70g mature cheddar, grated
50g grated mozzarella
½ small bunch of parsley, finely chopped
STEP 1
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
STEP 2
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
STEP 3
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
2 x Chicken Fillets. A weekly, super versatile staple.
Serving Suggestion:
2 chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
For the marinade
smoked paprika
1tbsp ground coriander
ground cumin
2 garlic cloves, crushed
4tbsp olive oil
1 lime, juiced
Tabasco
To serve
8 tortillas
mixed salad
salsa
Heat oven to 200C/180C fan/gas 6 and wrap 8 medium tortillas in foil.
STEP 2
Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
STEP 3
Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
STEP 4
Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
STEP 5
Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
STEP 6
To check the chicken is cooked, find the thickest part and tear in half, if any part is still raw cook until done.
STEP 7
Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and salsa.
1.6kg Pack of British Skinless and Boneless Chicken Thighs.
Chicken Thighs boast a deeper flavour that sets them apart from chicken fillets, succulent meat retaining their natural juiciness. Perfect for slower cooked dishes and wonderfully versatile.
Serving suggestion:
6 chicken thighs
1 onion, finely chopped
2 red peppers
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
1 litre good-quality chicken stock
100g rose harissa
500g orzo, rinsed
75g Parmesan, grated, plus extra to serve
30g fresh flatleaf parsley, finely chopped
Salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole.
Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside.
Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3-5 minutes, until softened.
Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo.
Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste.
Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender.
Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo.
Return the chicken to the pan, sprinkle with the remaining parsley and serve.
PORTIONED CHINESE STYLE CHICKEN (portioned into 8 pieces).
Cooking guide: Remove from packaging. Place on a baking tray in a pre-heated oven for 30 minutes or until a temperature of 75c is reached in the centre.
Chicken, Sugar, Maltodextrin, Dried Glucose Syrup, Rice Flour, Salt, Modified Starch (Maize), Dried Onion, Stabiliser (E415), Colours (Caramel E150a, Carmine, Paprika Extract, Beetroot Extract), Acidity Regulator (Citric Acid), Dried Garlic, Yeast Extract, Natural Flavourings
PORTIONED BBQ STYLE CHICKEN (portioned into 8 pieces).
Cooking guide: Remove from packaging. Place on a baking tray in a pre-heated oven for 30 minutes or until a temperature of 75c is reached in the centre.
Ingredients: Chicken, Sugar, Maltodextrin, Dried Glucose Syrup, Rice Flour, Salt, Colours (Caramel E150a, Paprika Extract), Acidity Regulator (Sodium Diacetate), Modified Starch (Maize), Dried Onion, Spices, Dried Tomato, Stabiliser (E415), Yeast Extract, Smoke Flavouring, Natural Flavourings
For allergens see ingredients in BOLD.
PORTIONED SALT & PEPPER CHICKEN (portioned into 8 pieces).
Cooking guide: Remove from packaging. Place on a baking tray in a pre-heated oven for 30 minutes or until a temperature of 75c is reached in the centre.
Ingredients: Chicken, Sugar, Maltodextrin, Rice Flour, Salt, Dried Glucose Syrup, Spices, Modified Starch (Maize), Acidity Regulator (Citric Acid), Stabiliser (E415), Herb, Yeast Extract, Dried Garlic, Natural Flavourings, Colour (Caramel E150a).
For allergens see ingredients in BOLD.
PORTIONED GARLIC BUTTER CHICKEN (portioned into 8 pieces).
Cooking guide: Remove from packaging. Place on a baking tray in a pre-heated oven for 30 minutes or until a temperature of 75c is reached in the centre.
Ingredients: Chicken, Sugar, Rice Flour, Salt, Maltodextrin, Dried Glucose Syrup, Dried Garlic, Dextrose, Modified Starch (Maize), Herb, Stabiliser (E415), Natural Flavourings, Yeast Extract, Colours (Plain Caramel, Paprika Extract), Spice
For allergens see ingredients in BOLD.
PORTIONED HOT & SPICY CHICKEN (portioned into 8 pieces).
Cooking guide: Remove from packaging. Place on a baking tray in a pre-heated oven for 30 minutes or until a temperature of 75c is reached in the centre.
Ingredients: Chicken, Sugar, Maltodextrin, Dried Glucose Syrup, Rice Flour, Salt, Spices, Modified Starch (Maize), Dried Onion, Dried Red Pepper, Herb, Dried Garlic, Stabiliser (E415), Acidity Regulator (Citric Acid), Colours (Caramel E150a, Paprika Extract, Carmine), Yeast Extract, Natural Flavourings.
For allergens see ingredients in BOLD.