New TOBY CARVERY Meals Reviewed

Everyone will be having fun there, I hope they're on track, and I'm getting a lot of contact regarding this, Can you contact them? So I'm getting some Toby Carvery, I'm getting them from Iceland, I've had a look at this. So here's the news at this time, Toby Carvery slow-cooked beef I'm eating a Yorkie with potato chips and a drink. I like potato chips, AC Yna chips. Felly 400 grams. I mean, it's part of that, and it has to be part of that. What's up? I hope so too. Sausage and mash loaded Yorkie. I like the Yorkies too. I put in a small amount of butter. So here's also 400 grams. Service connection. Yes, It has to be a part of everyone, doesn't it? As I say, I hope that in Wales, with the Richmond, we'll finish it off. Yes, Sausage and mash loaded Richmond. The sausages, And the sausages are notable, quite interesting. Well, the service for this comes to £4.75 in total. I was realizing my change, it was also a 50p note, so £4.75 in total, I believe. Yes, Please let us take a closer look at the program. So please look at this first. I have done Right, simply put, as we've been turned. Toby Carvery after the bus crash, It's cultural for the list, the list itself, even the cups, it's only you who can handle it. Felly, hurry up with the baby. I reckon we're due one each time Toby Carvery. That was a little practice session, yes, and now someone's here, somewhere around here, where I live now. So, we've got some spiel. Toby Carvery slow-cooked beef loaded Yorkie. Cooked Yorkshire pudding with slow-cooked diced beef, tomato sauce, thinly sliced potatoes, and a creamy white sauce, topped with vintage mature cheddar cheese. Got some nutritional information there. And all the ingredients are listed, with allergens in bold. So it's 400 grams, one serving, I thought that's how you cook it. Best results when cooked from frozen, which this is. I'm going to do it in the oven. Yeah, ooh, it's been a long time, hasn't it? Look at that. Wowzers, I'll put both of them in. Anyway, let's kill two birds with one stone, not literally, mind. We've got a GB stamp there, look. Yeah, it's freezable, obviously. It's frozen. It says it's 400 grams, with some additional details there. That's that one. Let's have a look at this one. Sausage and mash loaded Yorkie with rich onion gravy. So let's go around the back with some talk we've got there. T [...] Yorkshire pudding filled with pork sausages in beef collagen casings, onion gravy, and mashed potato. Here is the nutritional information in greater detail. We have 400 grams. Did we get a GB stamp on that one? Yes, we did get a GB stamp on that one. I don't see a GB stamp on this one. No, I will take a look. I will take a look. We'll do it in the oven, look. Yeah, it's frozen and they are the allergens. So we've got 29% onion gravy in there. What do we have? What else do we have? Well, the percentage of Yorkshire pudding, 24% pork sausage, and 23% pork adds up to 70%. So we're getting 70% pork in our pork sausage. Yeah, it's 70%. For these, I'd say that's about average, isn't it? Better than 42%. We'll get them open and show you what we're getting. I couldn't find a GB stamp. So that's the slow-cooked beef-loaded Yorkie. So this is the sausage and mash loaded Yorkie. You're getting two sausages, and there's your mash, and there's your onion gravy. Yeah, 70% pork in those sausages. Right, let's get them in the oven. Right, before we do, I'm putting the gun down again. We have to get this film off here. We have to get these off because it has completely failed. Failed the seal peel test completely. I can't stand it when that happens. I just, it really does get to me, if you know what I mean. Yeah, let's see if this one works. Oh, 10 out of 10 for that one. That one is absolutely spot on. I noticed there's a small part there that you can kind of make use of. There isn't one on this one. Yeah. Bad design, isn't it? Right, I'm going to remove all this plastic because I don't like putting it in with the plastic. And we'll put them in the oven. Right, they're going in. I've been preheating the baking tray. So they're going in now, 180 degrees. They're going in side by side. And I'll bring you back when we have another procedure to do. Right, so with this dish, after, ooh, I've just got it out. I just touched it; it's hot. You have to turn your sausages after 35 minutes. And you've got to mix it up with your mash, and that. So that's going to be a bit tougher, isn't it? I'll just do that like that. Yeah, I've turned my sausages. I don't want to disturb the mash. I don't want to ruin everything. There it is, like that. And it goes in now for another 20 minutes. So I've skipped through the beef content on this one. Dauphin wild potatoes and gravy. So we're getting in here, we're getting cooked Yorkshire pudding, 24%. And we're getting, I noticed, potatoes, 8%. We're getting water slash beef, 14%. Yeah, that's what we're getting. And the allergens are involved. They're done, I'll show you. I'll bring you down, we'll take a look. So this is the slow-cooked beef with loaded Yorkie, Dauphin wild potatoes, and gravy. Yeah, 14% beef. I do like Dauphin wild potatoes, I do. So, and this one is the other one, yeah, this sausage and mash loaded Yorkie. Rich onion gravy. So I'll put them on plates, we'll cut them in half, and we'll take a look at them. So I've got my removal tool here. Look at that. I'm a genius. Yeah, you can always keep them and reuse them for more Yorkshire puddings. Top tip, right, what I'll do is get a knife and we'll chop these in half. And we'll take a look at the sausage and inside them. You need to see what you're getting. So the Yorkshire pudding is, yeah, it's crispy on the outside. Yeah, that's good, I like them like that. So let's just cut it right down the middle. It's just one serving, isn't it? It comes with onion gravy; I can smell the onions. Right away I can smell onions. So let's take a look at this sausage. There you go, your 70% pork content in your sausage is right there, look. I can see, I can actually see onions as well. With the Richmond, it was more like onion powder, so there's where your onions are. It has onions in it. There's your mash. That's that one, so let's take a look. Let's take a look at this one. There's some tension there, look. A large piece of beef sticking up. We'll cut this in half as well. It's crispy on the outside. So, yeah, what do you think of the price? £4.75, they'll probably have deals on, you know. I know it's Tuesday, isn't it? Do you get deals on Tuesdays, is it for pensioners or those over 60? I'm not quite sure now. So there's a large piece of beef there. Your Dauphinoise potatoes are in there, look, you can see your potatoes. Yeah. Not very garlicky; there's more meat in there. The Yorkshire pudding at the bottom has gone soggy. Right, now I've done a bit of an autopsy, let's try it. Oh, right, I hope I'm in the shot here. Do your best to get everything right. So I'm going to try the sausage and mash first. I want to see what this is. This sausage is similar to a beef collagen casing. It's okay. Extremely sentimental inside. Picking up a few herbs over there. Let's try the potato. I know you've got everything under control, but you should try separating things. Mmm. Potatoes are quite nice. You can actually taste potato. Now, the onion gravy has dried up a bit. It has. It does need more gravy. Yeah. So I'll try a bit of everything now. I'll try to get some of that onion gravy. a bit of sausage, a bit of mash and a little bit of Yorkshire pudding. I used to work with a young man, scaffolder, big Leeds football fan Used to come in the brew room and used to go, Yorkshire, Yorkshire, York... You get me, Drew? Mmm. That's quite nice. So弥补 it should be as well. Yeah, the mashed potatoes are lovely. It's well seasoned. I'll be tempted to put a little bit of butter on my mashed potatoes Because I like a lot of butter in my mashed potatoes. Sausage is fine. It's not overly herbaceous, But I'm picking up the herbs in the sausage. It's quite mushy. The casing is quite soft as well. Not too hard, the casing. And the Yorkshire pudding is okay. It's soggy on the bottom, but the edges are crispy. Nice and crisp. And the onion gravy's oniony, but not too oniony. Yes, I had a small glass of water. So let's try Dauphinoise potatoes and the beef. So look at that, Big chunks of beef there. Must have gotten a... I don't know what happened there, but let's try this. Mmm. Oh, that's lovely. That's really nice. The beef was delicious and tender. Accompanies them Dauphinoise potatoes. I'd like a little more cheese, a little more garlic. But they are. They're not bad. Let's try the Yorkshire pudding now. Yeah, it's the Yorkshire pudding. That's like a vessel, isn't it, to keep it all together. That's what it is. There's a bit of beef there, a bit of everything. Look at that mouthful. I'm going in here. There might be some time. Mmm. I'll finish this. I'll finish that. That was a lot. That was nice. I know which one I prefer. I prefer this. Beef here. Yeah, definitely. A bit tight with the potatoes and the Dauphinois. There isn't much on it, really. I'm happy with the beef. It said 14%. But there's quite a lot of beef in here. I'm very surprised. Maybe I've got... I wouldn't say a bad batch. I'd say a good batch. Yeah. Here is one portion. The Yorkshire pudding is Nice and crisp on the outside. Potatoes, lovely and soft. I'd like a bit more garlic, as I mentioned. But that's just me. We're all different. Many people don't like garlic, but I love garlic. I love cheesy garlic potatoes. Very, very nice. And the beef is Lovely and soft. Slow-cooked, it just fell apart. Down. We do have a soggy bottom. of the Yorkshire pudding, but you're going to get a soggy bottom with all this You're piled up in there, aren't you? But I do like that. So I'm going to mark that one there, the Dauphinois. I'm giving it a solid 8.5 out of 10. for taste. I'm going to Give the sausage and mash a 6 out of 10 Yeah,¤ 6 out of 10. So thanks. for watching. I do appreciate it. If you've got any Recommendations, please keep them coming my way. You can send us a picture of the front page of my YouTube account, if you would like to in my community. I will try and get back to you as soon as I can. And thank you for everything, As I said, among your recommendations on Facebook and Instagram. Right, I'm going to stop and have a breath now I'm going to enjoy this. So take care, all the best, have a good over the weekend, and I'll get back to you On the next one.