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1. Choose your box
Our meals are designed for 2 but can also be enjoyed as a generous portion for 1
Filter
2. Fill your box with any 8 dishes
Choose from our seasonal menu, new dishes added monthly.
A rich slowly cooked British beef ragu with tomatoes onion and herbs layered with fresh egg pasta and a deliciously creamy Béchamel sauce
Lasagne Al Forno
A rich slowly cooked British beef ragu with tomatoes onion and herbs layered with fresh egg pasta and a deliciously creamy Béchamel sauce
INGREDIENTS
Chopped Tomatoes, Milk, British Beef Mince (13%), Lasagne Sheet [Flour 00 (Wheat), Pasteurised Egg, Durum Flour (Wheat), Salt], Parmesan (Milk), Carrot, Cheddar Cheese (Milk), Celery, Mushroom, Butter (Milk), Red Onion, Red Wine (Sulphites), Garlic, Tomato Puree, Salt, Honey, Parsley, Olive Oil, Flour (Wheat), Black Pepper, Garam Masala, Ground Nutmeg, Rosemary, Thyme, Bay Leaf.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (693g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 698 kJ (166 kcal) | 2421 kJ (577 kcal) |
| Fat (of which saturates) | 7.2 g (4.3 g) | 25 g (15 g) |
| Carbohydrate (of which sugars) | 13 g (4.5 g) | 46 g (16 g) |
| Fibre | 1.2 g | 4.2 g |
| Protein | 11 g | 38 g |
| Salt | 0.75 g | 2.6 g |
An aromatic rich and mild curry made with honey and soy glazed Scottish salmon, chilli, ginger, lemongrass, and creamy coconut milk
Salmon Massaman Curry
An aromatic rich and mild curry made with honey and soy glazed Scottish salmon, chilli, ginger, lemongrass, and creamy coconut milk
INGREDIENTS
Coconut Milk, Scottish Salmon (Fish), (24%), Red Onion, New Potatoes, Carrot, Edamame Beans (Soya), Green Beans, Sugar Snaps, Soy Sauce (Wheat), Red Curry Paste (Garlic, Lemongrass, Red Chilli, Rice Bran Oil, Salt, Onion, Galangal, Coriander, Kaffir Lime Leaf, Palm Sugar, Whole Spices], Mirin (Sulphites), Ginger, Garlic, Honey, Olive Oil, Sesame Seeds, Salt.
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (542g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12
minutes
|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 718 kJ (173 kcal) | 1938 kJ (466 kcal) |
| Fat (of which saturates) | 12 g (6.7 g) | 31 g (18 g) |
| Carbohydrate (of which sugars) | 6.3 g (3.7 g) | 17 g (10 g) |
| Fibre | 1.6 g | 4.3 g |
| Protein | 9.7 g | 26 g |
| Salt | 0.98 g | 3.7 g |
Roasted British chicken thighs slowly cooked with leeks and Portobello mushrooms in a creamy white sauce with a buttery pastry lid
Chicken Leek & Portobello Pie
Roasted British chicken thighs slowly cooked with leeks and Portobello mushrooms in a creamy white sauce with a buttery pastry lid
INGREDIENTS
British Chicken Thighs (28%), Puff Pastry [Wheat Flour, Rapeseed Oil, Water, Wheat Starch, Lemon Juice, Salt, Preservatives], Double Cream (Milk), Onion, Portobello Mushroom (10%), Leek (8%), Carrot, Celery, Butter (Milk), Plain Flour (Wheat), Tarragon, Free-Range Egg, Salt, Lemon, Thyme.
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (717g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy kj (kcal) | 922 kJ (222 kcal) | 2950 kJ (710 kcal) |
| Fat (of which saturates) | 17 g (8.8 g) | 53 g (28 g) |
| Carbohydrate (of which sugars) | 8.8 g (1.8 g) | 2.8 g (5.7 g) |
| Fibre | 1.4 g | 4.3 g |
| Protein | 8.7 g | 28 g |
| Salt | 0.67 g | 2.1 g |
Scottish salmon haddock and seasonal white fish with baby spinach and petit pois in a creamy parsley sauce with buttery mash potato
Classic Fish Pie
Scottish salmon haddock and seasonal white fish with baby spinach and petit pois in a creamy parsley sauce with buttery mash potato
INGREDIENTS
Potatoes, Milk, Salmon (Fish) (11%), Double Cream (Milk), Seasonal White Fish (6%), Haddock (Fish) (4%), Carrot, Parmesan (Milk), Petit Pois, Butter (Milk), Plain Flour (Wheat), Spring Onion, Cheddar Cheese (Milk), Spinach, Parsley, Lemon, Salt, Black Pepper, Ground Nutmeg.
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (717g) | |
|
OVEN
|
|
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 757 kJ (182 kca) | 2717 kJ (652 kcal) |
| Fat (of which saturates) | 11 g (6.2 g) | 41 g (22 g) |
| Carbohydrate (of which sugars) | 9.6 g (1.9 g) | 34 g (5.8 g) |
| Fibre | 0.9 g | 3.4 g |
| Protein | 9.5 g | 34 g |
| Salt | 0.43 g | 1.5 g |
British beef slowly cooked with shallots carrots and chestnut mushrooms in a rich red wine sauce
Beef Bourguignon
British beef slowly cooked with shallots carrots and chestnut mushrooms in a rich red wine sauce
INGREDIENTS
British Beef (21%), New Potatoes, Shallots, Red Wine (Sulphites), Carrot, Butternut Squash, Chestnut Mushroom, Tomato Puree, Plain Flour (Wheat), Parsley, Salt, Olive Oil, Thyme, Black Pepper.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (665g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy kj (kcal) | 311 kJ (74 kcal) | 1035 kJ (245 kcal) |
| Fat (of which saturates) | 1.1 g (0.4 g) | 3.7 g (1.2 g) |
| Carbohydrate (of which sugars) | 7 g (2.7 g) | 23 g (8.9 g) |
| Fibre | 2 g | 6.7 g |
| Protein | 7.9 g | 26 g |
| Salt | 0.65 g | 2.2 g |
An aromatic curry made with British chicken thigh roasted and slowly cooked with spinach, green beans and Thai herbs and spices and creamy coconut milk
Thai Green Chicken Curry
An aromatic curry made with British chicken thigh roasted and slowly cooked with spinach, green beans and Thai herbs and spices and creamy coconut milk
INGREDIENTS
Coconut Milk, British Free-Range Chicken (27%), Broccoli, Aubergine, Bamboo, Green Bean, Yellow Pepper, Spinach, Fish Sauce, Green Curry Paste, [Garlic, Green Chilli, Onion, Lemongrass, Salt, Black Galangal, Galangal, Kaffir Lime Peel, Spices], Shallots, Soy Sauce (Wheat), Lemon, Ginger, Garlic, Salt, Green Chilli, Thai Basil, Lime Leaves, Chilli Flakes, Cumin, Madras Curry Powder.
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (550g) | |
|
OVEN
|
|
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12
minutes
|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 539 kJ (130 kca) | 1481 kJ (336 kcal) |
| Fat (of which saturates) | 8.9 g (6.6 g) | 25 g (18 g) |
| Carbohydrate (of which sugars) | 2.9 g (1.7 g) | 12 g (6 g) |
| Fibre | 1.7 g | 4.6 g |
| Protein | 8.6 g | 24 g |
| Salt | 0.74 g | 2 g |
A classic mild curry made with British chicken thigh roasted and slowly cooked with sweet potato and Indian herbs and spices in a rich creamy sauce
Chicken Tikka Masala
A classic mild curry made with British chicken thigh roasted and slowly cooked with sweet potato and Indian herbs and spices in a rich creamy sauce
INGREDIENTS
Chopped Tomatoes, British Chicken Thighs (20%), Double Cream (Milk), Coconut Milk, Butternut Squash, Sweet Potato, Cauliflower, Red Onion, Greek Yoghurt (Milk), Lemon, Ginger, Red Chilli, Garlic, Olive Oil, Salt, Honey, Sweet Paprika, Ground Coriander, Ground Turmeric, Cayenne Pepper, Coriander, Ground Cumin, Ground Cinnamon, Garam Masala.
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|
For best results oven cook from frozen. |
Serves 2 (585g) |
|
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12
minutes
|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 914 kJ (220 kcal) | 2687 kJ (646 kcal) |
| Fat (of which saturates) | 15 g (9.3g) | 45 g (27 g) |
| Carbohydrate (of which sugars) | 5.9 g (3.9 g) | 17 g (12 g) |
| Fibre | 1 g | 3 g |
| Protein | 14 g | 41 g |
| Salt | 0.57 g | 1.7 g |
Aubergine Portobello & Spinach Lasagne
Roasted aubergines with Portobello mushrooms and spinach in a slowly cooked tomato ragu layered with fresh egg pasta and a deliciously creamy Béchamel sauce
Aubergine Portobello & Spinach Lasagne
Roasted aubergines with Portobello mushrooms and spinach in a slowly cooked tomato ragu layered with fresh egg pasta and a deliciously creamy Béchamel sauce
INGREDIENTS
Chopped Tomatoes, Milk, Aubergine (13%), Portobello Mushroom (13%), Lasagne Sheets [Flour 00 (Wheat), Pasteurised Egg, Durum Flour (Wheat), Salt], Cheddar Cheese (Milk), Red Onion, Red Pepper, Spinach (2%), Plain Flour (Wheat), Butter (Milk), Brown Sugar, Olive Oil, Salt, Balsamic Vinegar (Sulphites), Garlic, Black Pepper, Thyme, Ground Allspice, Ground Cinnamon, Smoked Paprika.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (737g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy kj (kcal) | 642 kJ (154 kcal) | 2369 kJ (567 kcal) |
| Fat (of which saturates) | 8.7 g (4.4 g) | 32 g (16 g) |
| Carbohydrate (of which sugars) | 12 g (4 g) | 43 g (15 g) |
| Fibre | 1.4 g | 5 g |
| Protein | 6.1 g | 22 g |
| Salt | 0.5 g | 1.8 g |
British Pork with sweet fennel seeds in our special veggie sauce made with butternut squash onions carrots leeks and red peppers
Pork & Fennel Meatballs
British Pork with sweet fennel seeds in our special veggie sauce made with butternut squash onions carrots leeks and red peppers
INGREDIENTS
Chopped Tomatoes, British Pork (27%), Butternut Squash, Red Onion, Courgette, Red Pepper, Carrot, Leek, Olive Oil, Salt, Breadcrumbs [Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin, Water, Salt (contained E535 anti-caking agent), Yeast], Parmesan (Milk), Parsley, Garlic, Black Pepper, Fennel Seeds, Oregano, Lemon.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (652g) | |
|
OVEN
|
|
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12
minutes
|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 392 kJ (94 kca) | 1279 kJ (306 kcal) |
| Fat (of which saturates) | 4.8 g (1.4 g) | 16 g (4.6 g) |
| Carbohydrate (of which sugars) | 5.1 g (3.1 g) | 17 g (10 g) |
| Fibre | 1.4 g | 4.4 g |
| Protein | 6.6 g | 21 g |
| Salt | 0.67 g | 2.2 g |
Macaroni pasta with baby kale and petit pois in a deliciously rich black truffle and creamy cheese sauce
Truffled Kale Mac & Cheese
Macaroni pasta with baby kale and petit pois in a deliciously rich black truffle and creamy cheese sauce
INGREDIENTS
Milk, Pasta [Durum Wheat Semolina, Water] (20%), Cheddar Cheese (Milk) (9%), Petit Pois, Cauliflower, Leek, Butter (Milk), Plain Flour (Wheat), Kale, Cherry Tomatoes, Parsley, Black Truffle Oil, Salt Olive Oil.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (685g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 532kJ (127 kcal) | 1799 kJ (431 kcal) |
| Fat (of which saturates) | 6.8 g (3.8 g) | 23 g (13 g) |
| Carbohydrate (of which sugars) | 10 g (2.9 g) | 35 g (9.9 g) |
| Fibre | 1.1 g | 3.6 g |
| Protein | 5.7 g | 19 g |
| Salt | 0.71 g | 2.4 g |
Puy lentils in our special veggie sauce made with butternut squash onions carrots leeks and red peppers topped with a rich olive oil broccoli mash
Vegan Shepherd's Pie
Puy lentils in our special veggie sauce made with butternut squash onions carrots leeks and red peppers topped with a rich olive oil broccoli mash
INGREDIENTS
Potatoes, Chopped Tomatoes, Broccoli, Butternut Squash, Puy Lentils, Red Onion, Courgette, Carrot, Red Pepper, Leek, Olive Oil, Salt, Garlic, Black Pepper, Oregano.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (650g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per serving |
|---|---|---|
| Energy | 336 kJ (80 kcal) | 1093 kJ (261kcal) |
| Fat (of which saturates) | 3.1 g (0.5 g) | 20 g (1.5 g) |
| Carbohydrate (of which sugars) | 9.2 g (2.6 g) | 30 g (8.5 g) |
| Fibre | 2.4 g | 7.7 g |
| Protein | 2.6 g | 8.5 g |
| Salt | 0.64 g | 2.1 g |
Vegan Lentil & Cauliflower Curry
A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices
Vegan Lentil & Cauliflower Curry
A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices
INGREDIENTS
Coconut Milk, Red Lentils (10%), Red Onion, New Potatoes, Butternut Squash, Cauliflower (9%), Cherry Tomatoes, Spinach, Olive Oil, Salt, Garam Masala, Ground Turmeric.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 2 (625g) | |
|
OVEN
|
|
40-45 minutes |
|
MICROWAVE
|
Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. |
12
minutes
|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first. .
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 329 kJ (79 kca) | 1031 kJ (247 kcal) |
| Fat (of which saturates) | 4.6 g (3.9 g) | 14 g (12 g) |
| Carbohydrate (of which sugars) | 7.1 g (2.4 g) | 22 g (7.5 g) |
| Fibre | 1.4 g | 4.4 g |
| Protein | 1.8 g | 5.8 g |
| Salt | 0.43 g | 1.3 g |
British pork with sage and onion in a buttery pastry. Six rolls per pack
Homemade Sausage Rolls
British pork with sage and onion in a buttery pastry. Six rolls per pack
INGREDIENTS
British Pork (62%), Puff Pastry [Wheat Flour, Rapeseed Oil, Water, Wheat starch, Lemon Juice, Salt, Preservatives], Red Onion, Breadcrumbs [Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Salt (contained E535 anti-caking agent), Yeast], Free-Range Egg, Sesame Seeds, Garlic, Sage, Salt, Black Pepper.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | 240g | |
|
OVEN
|
Preheat oven to 200°C / 180°C fan / gas mark 6. Remove sleeve and film. Place rolls on an oiled non stick baking tray. Cook until golden brown and heated through. |
30 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Roll |
|---|---|---|
| Energy | 1250kJ (300 kcal) | 625 kJ (150 kcal) |
| Fat (of which saturates) | 19 g (7.5 g) | 9.4 g (3.7 g) |
| Carbohydrate (of which sugars) | 16 g (1.2 g) | 7.9 g (0.6 g) |
| Fibre | 1.5 g | 0.8 g |
| Protein | 16 g | 8.1 g |
| Salt | 0.6 g | 0.3 g |
The ultimate double Belgian chocolate brownie with a sprinkle of sea salt
Double Chocolate Brownie
The ultimate double Belgian chocolate brownie with a sprinkle of sea salt
INGREDIENTS
Dark Chocolate (21%) [Belgian Dark Chocolate, Sugar, Cocoa Butter, Whole Milk Powder (dairy), Cocoa Mass, Soya Lecithin, Natural Vanilla], White Chocolate (21%) [Belgian White Chocolate, Sugar, Cocoa Butter, Whole Milk Powder (dairy), Cocoa Mass, Soya Lecithin, Natural Vanilla], Butter (dairy), Free-Range Egg, Plain Flour (wheat), Sugar, Baking Powder, Sea Salt.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | 300g | |
|
OVEN
|
Preheat oven to 180° C / 160° C fan / gas mark 4. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
8 minutes |
|
DEFROST |
Defrost at room temperature before cutting and serving. |
30 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per 25g Serving |
|---|---|---|
| Energy | 2052 kJ (492 kcal) | 636 kJ (153 kcal) |
| Fat (of which saturates) | 32 g (20 g) | 10 g (6.1 g) |
| Carbohydrate (of which sugars) | 45 g (37 g) | 14 g (12 g) |
| Fibre | 0.5 g | 0 g |
| Protein | 5 g | 1.6 g |
| Salt | 0.3 g | 0.09 g |
A deliciously rich pudding made with dates and black treacle covered in a butterscotch sauce
Sticky Toffee Pudding
A deliciously rich pudding made with dates and black treacle covered in a butterscotch sauce
INGREDIENTS
Dried Dates, Dark Muscovado Sugar, Plain Flour (Wheat), Butter (Milk), Free-Range Egg, Double Cream (Milk), Black Treacle, Baking Powder, Baking Soda.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | 532g | |
|
OVEN
|
Preheat oven to 200° C / 180° C fan / gas mark 6. Remove sleeve and pierce film twice with a fork. Place on a baking tray in the oven. Allow to stand for 1 min before serving. |
35 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy kj (kcal) | 1400 kJ (335 kcal) | 2211 kJ (529 kcal) |
| Fat (of which saturates) | 18 g (11 g) | 28 g (17 g) |
| Carbohydrate (of which sugars) | 40 g (31 g) | 63 g (49 g) |
| Fibre | 1.1 g | 1.8 g |
| Protein | 3.1 g | 4.9 g |
| Salt | 0.55 g | 0.86 g |
£8 Chocolate Chip & Sea Salt Cookies
Ready to bake
Chocolate Chip & Sea Salt Cookies
Ready to bake
INGREDIENTS
Flour (Wheat), Dark Chocolate (23%) [Belgian Dark Chocolate, Sugar, Cocoa Butter, Cocoa Mass, Soya Lecithin, Natural Vanilla], Butter (Milk), Free-Range Egg, Baking Powder.
Allergens listed in bold.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | 360g | |
|
OVEN
|
Preheat oven to 200° C / 180° C fan / gas mark 6. Remove sleeve and film. Place cookies on baking tray lined with greaseproof paper. Cook until golden on edges. |
10-12 minutes |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
The tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Cookie |
|---|---|---|
| Energy | 2022 kJ (483 kcal) | 1213 kJ (290 kcal) |
| Fat (of which saturates) | 25 g (15 g) | 15 g (9.1 g) |
| Carbohydrate (of which sugars) | 58 g (39 g) | 35 g (23 g) |
| Fibre | 1.1 g | 0.7 g |
| Protein | 5.3 g | 3.2 g |
| Salt | 0.54 g | 0.33 g |