A luscious, slow-roasted British stew with spoonfuls of creamy sweet potato mash and a crispy, sprinkled paprika crumb.
Dish for one, 455g・ Dish for two, 910g
We thought you’d like to see every single ingredient we’ve used - so we pictured them below, and we’ve listed it here for you too.
Stew (Water, Chestnut mushrooms (15%), Peas (7%), Onion, Leek (4.5%), Carrot, Celery, Red Wine, Green Lentils (3%), Puy Lentils (3%), Tomatoes, Tomato Paste [Tomatoes, Salt], Garlic Puree [Garlic, Salt], Sundried Tomatoes, Tamari [Water, Soya Beans, Salt, Spirit Vinegar], Arrowroot, Red Miso [Water, Soya Beans, Rice, Salt, Alcohol], Sunflower Oil, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt], Yeast Extract, Liquid Smoke [Water, Natural Hickory Smoke Flavour, Vinegar, Molasses, Salt], Balsamic Vinegar [Wine Vinegar, Concentrated Grape Must], Coriander, Rosemary, Bay Leaves, Thyme, Black Pepper), Sweet Potato Mash (Potato, Sweet Potato (12%), Olive Oil, Sea Salt, Black Pepper), Paprika Crumb (Polenta, Paprika (0.5%), Lemon Juice, Garlic Puree [Garlic, Salt], Rosemary, Sea Salt).
In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.
For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens, get in touch if you’d like to know more.
|Typical Values||Per 100g||Per 455g|
|of which saturates (g)||0.3||1.4|
|of which sugars (g)||3.8||17.3|
|Iron [mg / NRV%]||1.3 / 9%||5.9 / 41%|
|Vitamin C [mg / NRV%]||8.4 / 10%||38.2 / 46%|
|Calcium [mg / NRV%]||29.4 / 4%||133.8 / 18%|
220 ºC / 200ºC FAN
GAS MARK 7
- Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
- Remove sleeve and peel off the heat-proof film.
- Place on a baking tray in the centre of the oven and cook for 40-45 or 45-50 mins.
- Make sure it’s piping hot throughout before serving.