3 for £10 Offer on Selected Fresh Meat & Fish
There’s always great value for tea tonight across selected products in our fresh meat and fish range from the fridges, whether you’re looking to cook or you’d like something easy to pop straight into the oven. We’re proud to say that all of our Booths fresh meat is 100% British too.
Find the selection in the meat and fish aisle in stores.
We regularly update our selection in the offer, at the moment you can mix and match from:
|BOOTHS CHICKEN FILLETS||3 PACK|
|BOOTHS MEDIUM WHOLE CHICKEN||1.46kg|
|BOOTHS STUFFED CHICKEN BREAST JOINT||450g (serves 2)|
|BOOTHS DICED BEEFSTEAK||400g|
|BOOTHS BEEF STEAK MINCE||500g|
|BOOTHS PORK LOIN STEAKS||1.46kg|
|BOOTHS PORK & BEEF MEATBALLS||25 pack|
|BOOTHS CUMBERLAND THICK SAUSAGES||750g|
|BOOTHS SKIN ON SALMON PORTIONS||2 PACK|
|BOOTHS COOKED KING PRAWNS||135g|
Place the chicken, breast side down, onto a chopping board. Using sharp scissors, cut through the flesh and bone along both sides of the backbone about 5cm/2” wide. Cut from the tail end to the head end to completely remove the backbone. Turn the chicken over and place onto a roasting tray, then press as flat as possible. Use a sharp knife to score the skin and flesh, rub a spice mix or marinade of your choice directly onto the skin. Roast in a pre-heated oven 180°C for 30-35 minutes or until cooked through and the juices run clear.
Salmon Fillet with Honey and Wholegrain Mustard
Preheat the oven to 180°C. Mix 1tbsp honey with 1tbsp wholegrain mustard and a splash of lemon juice. Thinly slice a fennel bulb and arrange some slices evenly onto a large square of foil. Place the salmon fillet on top, and spoon over some of the mustard and honey mix. Wrap the foil loosely around the fish and bake for 10-15 minutes or until cooked.
Simply click on the recipe titles to view them:
Please note that some products may only be available in larger stores. Feel free to get in touch to check before travelling – click the button below for store contact details and locations.