Reviewing NEW Richmond Ready Meals!!! I'm SURPRISED

How's everyone doing out there? I hope you're all absolutely spot on. Now you're either going to love this one or you're going to hate it because I'm going to review Richmond sausages in ready meal form. They're new out and I got them in Iceland so come and have a look what I got. So I thought I'd pick two up, I'll tell you the price in a minute. So I've got the Richmond serves one, towed in the hole with crispy Yorkshire pudding, 250 grams per pack contains, that's the energy. Yeah. Richmond sausages, 42% meat. I think they're the lowest, the lowest percentage meat you can get in the UK, 42%. So I'm going to pick this one up as well. Sausage and mash serves one, made with the nation's favorite sausages. Really? Are they the favorite, the nation's favorite sausages? There's the serving suggestion, sausage and mash with a generous onion gravy, 400 grams. So cook from nine and a half minutes frozen. We've got another little per pack contains energy. Yeah. 418 calories. And this one is 429 calories. Right. I'll tell you the price. Picked them up in Iceland. Like I said, they were £2.50 each. Now I think because they're new, there's a sort of an offer on, I think they're normally supposed to be three quid because it said on the receipt minus 50 pence. So I got them two for a fiver. So let's take a closer look at the packaging. So I'll have a look at the towed in the hole. So cook from 35 minutes frozen, that one. We'll go around the back. Oh, the back's like the front look. We've got a tab system. Best before January 28. Let me put my glasses back on. So we've got some, got some spiel there. We've got an IE stamp there. 250 grams would say that's Ireland. How to cook and doing it in the oven. 35 minutes, more nutrition there. If you want to have a look at that and pause it. There's the ingredients. So we've got a pork sausage, 35%. Pork water. Yeah. 35%. That's the pork sausage. I wonder if that's 35% of the whole meal. It normally you'll say there's meat content, doesn't it? Next to it. It hasn't got it there. Got a few allergens in there as well. They're in bold. Warning, however, if it has been made to remove all bone, some may remain. Let's move around again. And again. Yeah. Right. Towed in the hole. I do like towed in the hole. My wife makes an absolute cracking towed in the hole. So let's have a look at this one. Let's go around the back, which is that way around instead of that way around. So January, best before January 28. How to cook. So this is a ping meal, isn't it? Nine and a half minutes in the microwave. 400 grams, i.e. stamp. There's the nutritional information and there's the ingredients. We've got pork sausages in gravy with mashed potatoes. So we've got cooked mashed potato, 38%. And there's the allergens in bold. Look, we've got all them ingredients. Warning, although every effort has been made to remove bone, some may remain. So looking at that, that's 250 grams and that's 400 grams. This looks like the better meal. You're getting more grammage out here for your two pounds and 50 pence. Right. I might have covered everything. If I do miss anything out, it'll be all in the description of the video with all the links to all the videos. So let's get these open and see what we've got. Right. I'm going to get this one in the oven. I'm going to get this one open first. So we've got a tab system. Look at that. Yeah, that's what you get. Look. Yeah. So you do this one in the oven. It's not a ping meal, this one. And it's 35 minutes. So get that in the oven now. Jump in the gun. We need to remove the film lid. Yeah. Let's see if we can get this off in a one. And I'll show you as well. Yeah, that's what you get. Look. So it will need cooking. Obviously, it's not already been cooked and you're warming it up. You can see the batter in the bottom. So I'm going to get this on here. I'm going to get in the oven right now. We'll have a look at the other one. So it's going in 180 180 degrees that is for 35 minutes. So let's get that in in the middle of the oven. Right. Let's have a look at this sausage and mash. So let me get my glasses on as well. How to cook. You can. Yeah. Microwave. Or you can do it in the oven if you want as well. Pre oven to 200 degrees goes off on 180. Yeah. So I'll do that one. This is 30 minutes. That is 35. I'll put this in with the other one. So let's might as well use me cook and utilize it. So let's get into this tab system. That's worked. That's what you get. Look, you've got your I would imagine two sausages there in your in your onion gravy. There's your mash. So I'll stand corrected with this one. It's 45 minutes, actually, because it's 30 minutes, then you to give it a stir and put it in for another 15 minutes. Yeah. Anyway, it's going in now. So it's going side by side with the other one. We that one's off. Right. I'll bring you back in half an hour. So the toad in the oil is done. We'll get that on there now. It's looking pretty, pretty good. I'll show you it now. It's risen. Yeah. In egg batter. So this one here, we've got to give it a stir now and then it goes in for another 15 minutes. So I'll do that and I'll show you this. So that's what you get. Look, it says give both compared your sausage in there. So I have done comparisons before with Richmond sausages and wall sausages. I have got a comparison playlist. If you want to have a look at that or you just search sausage comparison. Yeah. So and there's your mash. I will be. I will be mixing it together. So we won't. It doesn't matter about that. So. So in the meantime, I've been faffing around with that other one. This one has sunk. Look, it's gone. It's it's sunk. Yeah. So we'll get it out anyway. That's what happens in Yorkshire puddings. When you're cooking them fresh ones, that is. They look really good, don't they? They're huge when they rise and then you get them out and then a minute later, it's all floppy. Oh, sorry, my life. Anyway, there we are. There it is. Right. I'll get them. We'll try this one first while the other one's cooking and then we'll try the other one. It's soft egg batter. There's your sausages. Nicely colored. What I'll do, I'll get a sausage out and then we'll cut it in half. You know what Richmond sausage is like for 42 percent sausage meat in them. Yeah, I'll tell you what, I'll cut it down that way. Yeah, this will get everyone with OCD going nuts now, won't it? Why are you cutting it the wrong way? That's what you get. Look, yeah, that's the very famous Richmond sausage inside. Very, very sort of finely mushed up. That's what you get. Yeah. Brown tinge on the outside. Look, put that back in there. So obviously, obviously a load of gravy. This is just a serving suggestion, of course. It looks like we've got some healthy vegetables on the side there and some gravy. So I'll cut this. It's not gone crisp. It's not gone crisp. There's the inside of the batter. It's a bit, yeah, it's a bit doughy in there, isn't it? Really still doughy. I don't mind that. I don't mind it, but maybe could have done with maybe another five minutes in the oven, possibly. But yeah, I'll eat that, no problem, with a load of gravy on. Yeah, claggy, claggy. Don't bother me at all. Not a lot does, to be honest. Anyway, let's try it and then we'll get the other one out. I know what you're saying. Why didn't you do some gravy and all that and veg and stuff? Well, I'm just reviewing this. I'm reviewing it as it is, you know, to see what it's like. But I know what you're saying. So I'm going to try a bit of sausage. It is going to be dry. It's going to be drier than you know what, or you might not know what, right? So I'm going to get in with a bit of Yorkshire pudding and a bit of sausage. It is dry. Yeah, the batter, the batter is nothing special at all. Yeah, it's claggy. Needs longer in the oven, I would say. Get that nice, very, very brown tinge. Maybe preheat your baking tray as well beforehand. It's sitting on plastic though as well, isn't it? So I know the is oven proof. It's £2.50. A load of peas, a load of gravy. The sausage is mushy. Yeah, good old Richmond sausages. Mildly spicy, very mushy. Yeah, it's a shame about that Yorkshire pudding. I'll finish this. But you know, with a load of gravy, some peas, maybe some carrots, well done. I like my carrots well done. I don't like them al dente, as they say. But when I'm cooked, a load of gravy, quite happily, quite happily get that down me. I would. I know what you're saying, dead easy to make, aren't they? Dead easy to make. Make your own. Get some nice, get some nice proper sausages. You know, butcher sausages. A load of meat in them. And make your own. Yeah, but not all of us can. Not all of us will. Some people like convenience, and that's why I do it. So I'm going to mark that. I'm going to give it a 6 out of 10. 6 out of 10. I am generous, right? This one should be done. Let's go and have a look at this one. So it's done. Let's get this off. Seal peel test passed. 10 out of 10 for the seal peel test. Yeah, so this is red hot. Absolutely. I've just got it out of the, I've just got it out now. There it is. So what I'm going to do now, I'm going to get that on this plate here. I'm going to attempt to. I'm just going to give it another minute or two just to settle down. Right, it's had 10 seconds. That's enough. Can't wait another minute. So there's no easy way of doing this, so I'll just do it the easy way. In fact, that's just, that's wrong, isn't it? There's no easy way of doing it, but I'll do it the easy way. Is that an oxymoron? I'll just do it like that. We've got some in. Oh, that's smelling nice, that, um, that gravy. Yeah, it's smelling good. Onion gravy. We'll get it all out. Yeah, it's a longer video. This, um, if, you know, if you don't like long form videos, you can always go and watch YouTube shorts. Yeah. Yeah. That's what you get. Look. 400 grams. Oh, a lot of gravy there, isn't there? Lots of gravy there. There's Yeah, steam's coming off it. So let's, uh, let's go and try it. So at this point, I'd like to thank you for watching and subscribing. And if you've not subscribed, then why not? This is a fantastic channel. Come on. Yeah. If you have, thank you very much. Right. So let's try this mash. I'm going to get into the mash first. It's, it's hot. I can taste potato. That's rare. Very rare. Very rare that for a, well, I did it in the oven. I dare say a ping meal. I might not have tasted the mash. Who knows? But yeah, it does need butter and it does need a little bit of seasoning for me. Bit of salt and pepper. But yeah, a load, a big knob of butter on there. So let's try the sausage. We know what the sausage is like, don't we? And we'll, we'll try the sausage with some lashings of gravy over the top. So it's, it says onion gravy. Now looking at the actual gravy itself, I can't see any onions in there. Now, whether they've been sort of pulverized in with the gravy, we will, we will see. I'll tell you what, I'll try the gravy first because we know what the sausage tastes like, don't we? Yeah, I detect it's onion powder, possibly onion powder in that gravy. But it's all right. It's definitely edible. That's for sure. It's not like I've had a lot worse, put it that way. Sausage and mash meals have had a lot worse. So let's try, yeah, a load of peas. Don't need any more gravy, that's for sure. But a knob of butter and a bit of, bit of salt and pepper on your potatoes for me. Yeah, them sausages, them sausages are terrible, aren't they? No bite to them whatsoever. Just mush, just fine mush. I'd eat it though. I'd eat it and like the toad in the hole, I'm going to give it a generous six out of ten. No higher, possibly lower, five and a half, five and a half to six. Yeah, I know what you're saying, make your own. I know what you're saying. But this is what I do. I review new supermarket food, processed food, ready meals. Yeah, this is what I do. This is the channel, it's not a cooking channel. I'm a rubbish cook. Leave that, leave the cooking to people who know what they're doing on other channels. Let them do the cooking, they know what they're doing. I can cook spag bol, yeah, and curries and a steak, but can't cook. I mean, I can, but I can't if you know what I mean. Anyway, I'm going on and on like Ariston here. Yeah, thanks for watching. I do appreciate it. Got any recommendations? You know, I have to thank Kelly as well. Kelly has sent us a few recommendations. And Sarah as well. So thank you both. And all the others. Thank you as well. Right, take care, all the best and I'll get back to you on the next one.