Ingredients:
Water, Red Wine [Sulphur Dioxide], Orange Juice, Sugar, Onion, Tomato Paste, Redcurrant Puree (5%), Redcurrant Juice Concentrate (5%), Cornflour , Vegetable Bouillon [Sea Salt, Yeast Extract, Rice Flour, Dried Onion, Dried Carrot, Parsley, Ground Turmeric], Garlic Puree, Mushroom Stock Powder [Dried Glucose Syrup, Salt, Dried Mushroom (18%) [Maltodextrin, Mushroom Juice Concentrate (40%)], Yeast Extract, Sugar, Flavouring, Sunflower Oil], Rosemary (0.4%), Salt, Black Pepper.
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, egg, milk, soya and gluten are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 426 |
| Energy (kcal) | 100 |
| Fat (g) | 0.1 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 21 |
| of which Sugars (g) | 18 |
| Protein (g) | 1.2 |
| Salt (g) | 0.44 |
Once opened: Keep refrigerated and consume within 2 days.
320g â„® ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 2 hrs |
| Difficulty: | Easy |
| Serves: | 2-3 |
Greek Inspired Lamb Casserole
Season flour and toss chopped lamb neck fillet in it then pan fry. Add the lamb to a casserole dish with chopped aubergine and pour over Redcurrant & Rosemary Gravy. Refill empty pouch with water and add to the dish. Stir then cook for around 2 hours at 150°C.
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