Remove sleeve and using a sharp knife cut film off. 25 minutes on a baking tray in the oven at about 180 C – longer if you haven’t had time to defrost it. If there is lots in the oven it may need even longer. Cooking temperatures vary, and fancy ovens do things quicker, so check it from time to time. Food should have colour, so bake it until it’s golden, bubbly and piping hot. Don’t microwave this dish – it won’t be nice.
Italian Sausage and Tomato Ragu (GF)
Our version of a yummy fennel and pork sausage ragu, spiced with star anise and chilli, cooked with tomato and onion and finished with a handful of healthy kale. This can be served with pasta or for the folks watching their carbs, on a bed of pan fried courgetti with parmesan cheese. A crispy, sharply dressed green salad would be the ideal accompaniment.
Available in 350g serving 1, 700g serving 2 or 1.4kg serving 4
£10.25 – £41.00
Ingredients: Chopped tomatoes, Pork mince, kale, onion, extra virgin olive oil, fresh oregano, tomato puree, black pepper, garlic, sea salt, balsamic vinegar, paprika, fennel seed, garlic powder, star anise, chilli powder.
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates