Pre-heated oven 200°C/400°F/Gas 3-4. Fan oven: 180°C/355°F. 35 mins or longer if required.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat. Stir gravy before serving.
Due to the potential for hot ingredients to spit please open this meal carefully.
Store at -18°C, do not refreeze once thawed
water, potato, carrot, cooked lambs liver (15%), red cabbage, cooked back bacon (5%) (pork back, salt, rosemary extract, antioxidant (sodium ascorbate), preservative (sodium nitrite)), onion, apple, sugar, vegetable oils (rapeseed, sunflower), tomato puree, cornflour, ruby port, butter (milk), white wine vinegar, salt, garlic, caramelised sugar, onion powder, cane molasses, thyme, spirit vinegar, pepper, sage, yeast extract, ground bay leaf, carrot juice concentrate, leek, ground nutmeg, onion juice concentrate, dried potato, tamarind paste, ground cinnamon, mushroom concentrate, ground cayenne, leek juice concentrate, garlic powder, ground clove, dried thyme.
Allergy Advice: For allergens see ingredients in bold.
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.