Callaloo and Saltfish with White Rice
Place container in a pre-heated oven 190°C / Gas Mark 5. Cook until piping hot. Typically 25 - 35 minutes.
Cook from frozen, lid on.
Store at -18°C, do not refreeze once thawed
rice (41%), salted fish (28%) (pollock (fish), salt), water, callaloo (7%), onions, tomato, rapeseed oil, herbs and spices in variable proportions (paprika, garlic, cumin, chilli, mustard flour & celery), black pepper.
May contain nut or peanut.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.
- Gluten Free
|Per 100g||Per serving|
|of which saturates||1.2g||4.3g|
|of which sugars||0.5g||1.8g|