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. We regularly update our selection in the offer, at the moment you can mix and match from:
Fresh Meat & Fish Ready for your Recipes
Chicken fillets 3 pack
Medium whole chicken 1.3kg
Beef steak mince 500g
Lean minced beef steak 400g
Beef Stewing Steak 400g
Beef & pork meatballs, 25 pack
Pork loin steaks 4 pack
Salmon portions 2 pack
Cumberland Sausages 12 pack
Twin pack of back bacon 450g
Ready Prepared for the Oven
Booths Ready to Cook Chicken Kievs, 400g (2 pack)
The Saucy Fish Co. Smoked Haddock with Cheddar & Chive Sauce 240g (serves 1)
Need little inspiration? We’ve rounded up a few of our favourite recipes and tips to create meals with products from the range:
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.
Pork Loin Chops with Spiced Clementine Sauce
Combine the zest and juice of two clementines, 160ml of pineapple juice, 1tbsp honey, 1 garlic clove and ½tsp of ground allspice in a saucepan, then simmer until reduced by half. Add 1tbsp of olive oil to a non-stick frying pan and pan fry the pork on both sides until cooked through and the juices run clear. Remove the pork steaks and keep warm, then add the clementine sauce to the frying pan. Increase the temperature and bring the sauce to the boil, then reduce further to form a thick, sticky sauce. Serve over the pork with your favourite veggies.
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.