Prepared Pub Food Ingredients
& Heating Instructions
All products are produced in a manufacturing site which uses;
Fish, Celery, Sesame, Sulphites, Molluscs, Egg, Mustard, Crustaceans & Nuts.
Chicken in a Triple Mustard Cream Sauce

INGREDIENTS

Filling:


Chicken (69%), Whipping Cream (12%) (Milk), Water, Magners Cider, Wholegrain Mustard (1.8%) [Water, Vinegar, Mustard Seeds and Husks, Salt, Citric Acid, Natural Flavours, Preservative (Potassium Metabisulphite), Spices], Medium Cider, English Mustard (1.2%) [Water, Mustard Flour, Sugar, Salt, Wheat Flour (Gluten), Acidity Regulator (Citric Acid), Vegetable Oil, Flavouring, Spice, Stabiliser (Xanthan Gum), Colour (Lutein), Anti-oxidant (Ascorbic Acid)], French Mustard (1%) [Spirit Vinegar, Water, Mustard Seed, Salt, Colour (Ammonia Caramel), Sugar, White Mustard Husk, Natural Spice Flavouring, Tarragon, Thickener (Xanthan Gum), Turmeric], Chives, Modified Maize Starch, Butter (contains Salt) (Milk), Chicken Stock [Chicken, Rehydrated Potato, Yeast Extract, Salt], Reduced Sodium Salt (contains Potassium Chloride), White Pepper

Contains: Wheat, Gluten, Milk and Mustard

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 12 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 ½ mins, or a 1725 watt microwave for 2 mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve

Chicken Filled with Cheese, Leek & Bacon in Mushroom Sauce

INGREDIENTS

Filling:


Chicken (60%), Stuffing (10%) Leeks (3.4%) ,Cheese (Milk), Whole Pasteurized Egg, Rapeseed Oil, Bacon (0.4%)[Pork, Water, Salt, Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)], Breadcrumbs [Wheat Flour, Yeast, Salt], Parsley, Ground White Pepper, Reduced Sodium Salt (contains Potassium Chloride)], Sauce (32%) [Whipping Cream (Milk), Water, Portabello Mushrooms (4%), Madeira (1.7%), Butter (contains Salt)(Milk), Modified Maize Starch, French Mustard [Spirit Vinegar, Water, Mustard Seed, Salt, Ammonia Caramel, Sugar, White Mustard Husk, Natural Spice Flavouring, Tarragon, Xanthan Gum, Turmeric], Mushroom Glaze [Mushroom Concentrate, Maltodextrin, Salt, Natural Flavouring, Cornflour], Brandy, Mushroom Stock Powder [Salt, Dried Glucose, Mushrooms, Yeast Extract, Sugar, Flavouring, Sunflower Oil], Salt, Chicken Stock [Chicken, Potato, Yeast Extract, Salt], Chives, Lemon Juice, Black Pepper]

Contains Wheat, Gluten, Egg, Milk and Mustard

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 12 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – For best results remove the heated chicken from the pouch (retaining the sauce) and place on a baking tray under the grill for 2-3 minutes to crisp skin. Place on a serving plate, pouring over the retained sauce then serve.

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 4 ½ mins, or a 1725 watt microwave for 2 mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – For best results remove the heated chicken from the pouch (retaining the sauce) and place on a baking tray under the grill for 2-3 minutes to crisp skin. Place on a serving plate, pouring over the retained sauce then serve.

Chicken Breast Stuffed with Stilton Mousse in a Port Wine Sauce

Information Coming Soon

Information Coming Soon

Somerset Chicken

Information Coming Soon

Information Coming Soon

Beef in Cream & Brandy Peppercorn Sauce

INGREDIENTS

Filling:


Beef (61%), Water, Whipping Cream (10%)(Milk), Onion, Field Mushroom, Brandy (1.9%), Butter (contains Salt)(Milk), White Wine, Modified Maize Starch, French Mustard [Water, Mustard Flour, Spirit Vinegar, Wheat Flour (Gluten), Salt, Sugar, Caramelised Sugar Syrup, Acidity Regulator (Acetic Acid), Mustard Bran, Colour (Sulphite Ammonia Caramel), Cloves, Pimento, Chilli Blend [Chilli Powder, Cumin, Garlic Powder, Dried Oregano, Salt], Dried Garlic, Dried Onion, Natural Flavouring], Rapeseed Oil, Pink Peppercorns (0.7%), Beef Stock [Corned Beef [Cooked Beef, Salt, Preservative (Sodium Nitrite], Maltodextrin, Natural Flavouring, Salt, Sunflower Oil, Sugar, Lemon Juice Concentrate, Onion Powder], Fortified Wheat Flour [Wheat Flour (Gluten), Calcium Carbonate, Iron, Niacin, Thiamin], Tabasco Sauce [Red Cayenne Pepper, Distilled Vinegar, Salt, Garlic], Salt, Garlic Puree, Black Pepper, White Pepper

Contains: Wheat, Gluten, Milk, and Mustard

HEATING INSTRUCTIONS
Water-bath Instructions
1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 12 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!
Microwave Instructions
1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 4 ½ mins, or a 1725 watt microwave for 2 mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.
Beef Bourguignon with Mushrooms & Onions
INGREDIENTS
Filling:

Beef (53%), Red Wine (10%), Water, Mushrooms (10%), Silverskin Onions, Gammon Lardons (4.8%)[Pork, Water, Salt, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Sodium Nitrate)], Tomato Paste, Modified Maize Starch, Fortified Wheat Flour [Wheat Flour (Gluten), Calcium Carbonate, Iron, Niacin, Thiamin], Butter (contains Salt)(Milk), Salt, Beef Stock [Corned Beef [Cooked Beef, Salt, Preservative (Sodium Nitrite], Maltodextrin, Natural Flavouring, Salt, Sunflower Oil, Sugar, Lemon Juice Concentrate, Onion Powder], Gravy Browning [Water, Ammonia Caramel, Salt], Bay Leaf, Thyme, Garlic, Smoke Flavouring, Black Pepper
Contains: Wheat, Gluten and Milk

HEATING INSTRUCTIONS


Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Slow Cooked Beef with Red Wine, Lardons & Button Onions

INGREDIENTS

Beef, Bordelaise Sauce  (Water, Silverskin Onions [ Silverskin Onions, Water, Spirit Vinegar, Sugar, Salt, Firming Agent (Calcium Chloride), Sweetner (Sodium Saccharin), Preservative (Sodium METABISULPHITE) (Sulphites), Shallots, Red Wine [De-Alcoholised Wine From Concentrate, Red Wine (40%), Salt, Preservative (Potassium MetabiSULPHITE)] (Sulphites), Tomato Puree [Tomatoes], Blended Vegetable Oil, Resistamyl Maize Starch, Redcurrant Jelly [Glucose Syrup, Water, Redcurrant Juice From Concentrate, Gelling Agent (Pectin), Acidity Regulator (Citric Acid, Sodium Citrate), Elderberry Extract.], Wheat Flour (gluten), Salt, Pepper, Black, Course Ground, Garlic Puree [Rehydrated Garlic (98%), Acidity Regulator: Citric Acid], Vegetable Stock [Water, Onion, Carrot Extract, Tomato, CELERIAC, Herbs, Garlic, Spice, Salt, Glucose Syrup, Maltodextrin, Yeast Extract, Sugar, Flavourings, Rapeseed Oil] (Celery), Beef Stock [Water, Beef Extract, Onion, Tomato, Carrot Extract, Herbs, Spice, Garlic, Salt, Glucose Syrup, Flavourings, Maltodextrin, Yeast Extracts, Rapeseed Oil, Colour (Caramel), Sugar], Thyme, White Wine Vinegar, Tarragon, Gravy Browning [Water, Colour (Ammonia Caramel), Salt, Acidity Regulator (Citric Acid), Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate)]), Bay Leaf.

Contains: Wheat, Gluten and Celery

HEATING INSTRUCTIONS


Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Beef Stroganoff

INGREDIENTS

Beef (49%), Mushroom, Beef Stock, Cream, Onions, Mushroom Stock, Butter, Mustard, Brandy, Modified Starch, Lemon Juice, Parsley, Garlic, Paprika, Salt, Pepper.

Contains: Milk, Mustard

HEATING INSTRUCTIONS


Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Beef in Red Wine & Stilton Sauce
Information Coming Soon
Information Coming Soon
Lamb Shank in Mint Gravy

INGREDIENTS

Filling:


Lamb (68%), Mint Gravy (32%) [Water, Redcurrant, Redcurrant Jelly [Glucose Syrup, Fructose Syrup, Redcurrant Juice, Sugar, Gelling Agent (Pectin), Sodium Bicarbonate, Citric Acid], Tomato Paste, Honey, Wheat Flour (Gluten), Lamb Stock [Lamb Meat Concentrate, Yeast Extract, Sugar, Cornflour, Onion Concentrate, Salt, Rosemary Oil, Thyme Oil], Reduced Sodium Salt (contains Potassium Chloride), Modified Maize Starch, Sugar, Gravy Browning [Water, Ammonia Caramel, Salt], Mint (0.3%), Mint Glaze (0.2%) [Sugar, Fortified Wheat Flour (Gluten), Salt, Acidity Regulator (Sodium Acetate), Modified Potato Starch, Yeast Extract, Flavouring, Herbs, Tomato Powder, Glucose Syrup, Citric Acid, Herb Extract, Gum, Spice, Spice Flavouring, Natural Colour], Rosemary, Black Pepper]

Contains: Wheat, Gluten

HEATING INSTRUCTIONS

Water-bath + Crisping Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. Pre heat Grill or Oven to 180-200°c. 3. Place pouch in simmering water for 16 minutes. 4. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 5. Ensure that product reaches a core temperature of 72°c. 6. Serve immediately after reheating and pour retained juices over lamb.

Microwave + Crisping Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating Pre heat Grill or Oven to 180-200°c, then snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat lamb in pouch in an 800 watt microwave for 8 mins or a 1725 watt microwave for 3 + ½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 6. Ensure that product reaches a core temperature of 72°c. 7. Serve immediately after reheating and pour retained juices over lamb.

Lamb Shank with Rosemary & Ale

INGREDIENTS

Filling:


Lamb (75%), Water, Red Wine (3%), Tomato Paste, Redcurrant Jelly (3%) [Glucose – Fructose Syrup, Redcurrant Juice, Sugar, Gelling Agent (Pectin), Sodium Bicarbonate, Citric Acid], Rosemary, Wheat Flour (Gluten), Salt, Lamb Stock [Concentrated Broth from Lamb Meat, Yeast extract, Maltodextrin (Potato), Glucose, Salt, Water, Vegetable Concentrates (Onion, Carrot, Celery, Leek, Garlic), Vegetable Oil, Emulsifier (Mono- and Di-glycerides of Fatty Acids), Herb Oils (Nutmeg, Laurel, Tarragon, Rosemary, Pepper, Thyme)]. Mint Jelly [Sugar, Spirit Vinegar, Water, Pectin, Spearmint, Citric Acid, Colouring (Chlorophyll-copper), Garden Mint Oil], Modified Maize Starch, Gravy Browning [Water, Ammonia Caramel, Salt], Ground Black Pepper], Rosemary (1%)

Contains Wheat, Gluten and Celery

HEATING INSTRUCTIONS

Water-bath + Crisping Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. Pre heat Grill or Oven to 180-200°c. 3. Place pouch in simmering water for 16 minutes. 4. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 5. Ensure that product reaches a core temperature of 72°c. 6. Serve immediately after reheating and pour retained juices over lamb.

Microwave + Crisping Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating Pre heat Grill or Oven to 180-200°c, then snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat lamb in pouch in an 800 watt microwave for 8 mins or a 1725 watt microwave for 3 + ½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 6. Ensure that product reaches a core temperature of 72°c. 7. Serve immediately after reheating and pour retained juices over lamb.

Braised Lamb Shank with Winter Vegetables 

INGREDIENTS

Filling:


Lamb (61%), Potato (12%), Carrot (7.6%), Water, Tomato Puree, Celery (2.5%), Leeks, Onion (2.5%), Swede (2.5%), Modified Maize Starch, Salt PDV, Rosemary, Thyme, Lamb Stock [Lamb Meat Concentrate, Yeast Extract, Sugar, Cornflour, Onion Concentrate, Salt, Rosemary Oil, Thyme Oil]

Contains: Celery

HEATING INSTRUCTIONS

Water-bath + Crisping Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. Pre heat Grill or Oven to 180-200°c. 3. Place pouch in simmering water for 16 minutes. 4. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 5. Ensure that product reaches a core temperature of 72°c. 6. Serve immediately after reheating and pour retained juices over lamb.

Microwave + Crisping Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating Pre heat Grill or Oven to 180-200°c, then snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat lamb in pouch in an 800 watt microwave for 8 mins or a 1725 watt microwave for 3 + ½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Remove lamb from pouch & reserve excess juices keeping to one side. Place lamb on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 7. Serve immediately after reheating and pour retained juices over lamb.

Lamb Casserole with Mushrooms & Redcurrants
Information Coming Soon
Information Coming Soon
Spicy Lamb Meatballs with Tomato Pepper & Herbs

INGREDIENTS

Filling:


Meatballs (47%): Lamb Mince (65%), Onion, Gluten Free Breadcrumbs [Rice Flour, Dehydrated Potato, Salt, Mono- and Diglycerides of Fatty Acids, Dextrose], Whole Pasteurised Egg, Italian Hard Cheese (Milk), Garlic Puree, Mineral Salt (Magnesium Chloride, Potassium Chloride), Mint, Cumin, Red Chilli, Lemon Zest, Lemon Juice, Rosemary, Basil, Garlic Powder

Sauce (53%): [Tomatoes (21%), Water, Onion, Mixed Peppers (6%), Tomato Ketchup [Water, Sugar, Tomato Paste, Spirit Vinegar, Modified Maize Starch, Salt, Lactic Acid, Citric Acid, Potassium Sorbate, Clove Oil], Tomato Paste, Rapeseed Oil, Garlic, Sugar, Salt, Basil, Oregano, Modified Maize Starch, Tarragon, Black Pepper, Curry Powder [Ground Coriander, Ground Turmeric Ground Fennel], Chilli Powder, Garam Masala [Coriander, Cumin, Cinnamon, Black Pepper, Dill, Ginger, Cloves, Cumin Powder, Ground Fenugreek, Ground Cardamom, Chilli Powder, Ground Black Pepper]]

Contains: Egg & Milk

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 12 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce.

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 ½ mins, or a 1725 watt microwave for 2 mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Cumberland Sausages in Onion & Ale Gravy

INGREDIENTS

Filling:


Cumberland Sausages (36%) [Pork, Rusk [Wheat Flour (Gluten), Salt], Water, Seasoning [Salt, Wheat Flour (Gluten), Herbs, Stabilisers (Diphosphates), Pepper, Preservative (Sodium Sulphite), Spice Extracts, Antioxidant (Ascorbic Acid)], Natural Casing], Onion Gravy (64%) [Water, Onions (21%), Ale [Water, Pale Ale Malt (Barley), Crystal Malt, Cane Sugar, Hops, Brewing Salts, Yeast], Beef Stock [Beef Stock, Water, Yeast Extract, Salt, Sugar, Lemon Juice, Beef Fat], Rapeseed Oil, Butter (contains Salt) (Milk), Tomato Paste, Plain Caramel, Modified Maize Starch, Brown Sugar, Garlic Puree, Roast Onion Stock [Onion (Preparation and Concentrate), Molasses, Salt, Partially Rehydrated Potato, Sugar, Onion Powder, Sunflower oil, Roast Onion Extract], Barley Malt Extract, Mineral Salt (Magnesium Chloride, Potassium Chloride)]

Contains: Wheat, Gluten and Milk

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 12 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 ½ mins, or a 1725 watt microwave for 2 mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Beef Lasagne

INGREDIENTS

Sauce (63%) [Beef (21%), Tomatoes, Onion, Water, Tomato Paste, Carrot, Celery, Red Wine, Fortified Wheat Flour [Wheat Flour (Gluten), Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)], Modified Maize Starch, Beef Stock [Beef Stock, Water, Yeast Extract, Salt, Sugar, Lemon Juice, Beef Fat], Worcestershire Sauce [Water, Spirit Vinegar, Cane Molasses, Tamarind Paste, Salt, Onion Powder, Cayenne Powder, Garlic Powder, Clove Oil], Beef Stock [Beef Stock, Water, Yeast Extract, Salt, Sugar, Lemon Juice Concentrate, Sunflower Oil, Beef Fat], Salt, Sugar, Garlic Puree, Parsley, Basil, Oregano, White Pepper], Cheese Sauce (27%) [Whipping Cream (Milk), Water, Mature Cheddar Cheese (Milk), Pasteurised Whole Egg, Butter (contains Salt) (Milk), Modified Maize Starch, Italian Hard Cheese (Milk), Lemon Juice, Salt, White Pepper], Pasta Sheets [Durum Wheat Semolina, Water, Pasteurised Whole Egg, Rice Flour], Mature Cheddar Cheese (Milk)

Contains Wheat, Gluten, Egg, Celery and Milk

HEATING INSTRUCTIONS

Oven Instructions – Tray.

  • For best results, prior to re-heating defrost product and keep chilled at 1-5°c.

  • Pre heat convection oven to 170°c.

  • Remove the lid from the lasagne keeping it in the foil and place in a preheated oven for 25 minutes.

  • Ensure that product reaches a core temperature of 72°c.

  • Serve immediately after regeneration.

Oven Instructions – Portion.

  • For best results, prior to re-heating defrost product and keep chilled at 1-5°c.

  • Pre heat convection oven to 170°c & remove top film from lasagne.

  • Heat in oven for 15 mins.

  • Ensure that product reaches a core temperature of 72°c.

  • Serve immediately after regeneration.

Microwave Instructions – Portion.

  • For best results, prior to re-heating defrost product and keep chilled at 1-5°c.

  • Pierce top film on the lasagne.

  • Heat in an 800w microwave for 3 mins & a 1725 watt microwave for 1 ½ mins

  • Ensure that product reaches a core temperature of 72°c.

  •  Remove film & finish under the grill or in the oven until coloured to your desire.

  • Serve immediately after regeneration.

Pork Steaks in Mushroom Cream Sauce
Information Coming Soon
Information Coming Soon
Pork Steaks in Apple & Calvados Sauce
Information Coming Soon
Information Coming Soon
Slow Cooked Pork Belly

INGREDIENTS

Filling:
Pork Belly (99%), Reduced Sodium Salt (contains Potassium Chloride), Black Pepper

Contains: N/A

HEATING INSTRUCTIONS

Water-bath + Crisping Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. Pre heat Grill or Oven to 180-200°c. 3. Place pouch in simmering water for 12 minutes. 4. Remove pork from pouch & reserve excess juices keeping to one side. Place on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 5. Ensure that product reaches a core temperature of 72°c. 6. Serve immediately after reheating and pour retained juices over pork.

Microwave + Crisping Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating Pre heat Grill or Oven to 180-200°c, then snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat pork in pouch in an 800 watt microwave for 6 mins or a 1725 watt microwave for 1 + ½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Remove pork from pouch & reserve excess juices keeping to one side. Place on baking tray and crisp under grill for 4 mins or crisp in oven for 4 mins. 6. Ensure that product reaches a core temperature of 72°c. 7. Serve immediately after reheating and pour retained juices over pork.

Cannelloni, Ricotta, Spinach & Goats Cheese

INGREDIENTS

Filling:


Cannelloni (37%) [Durum Wheat Semolina, Water, Egg, Spinach Powder (1%), Full Fat Soft Cheese (Milk), Ricotta Cheese (19%) (Milk), Spinach (7%), Water, Rusk [Wheat Flour (Gluten), Salt, Anticaking Agent (Sodium Ferrocyanide), Raising Agent (Ammonium Carbonate)], Rapeseed Oil, Modified Maize Starch, Salt, Onion Powder, Nutmeg, Garlic Powder, Black Pepper], Water, Whipping Cream (Milk), Spinach (11%), Single Cream (Milk), Goats Cheese (7.9%), White Wine, Modified Maize Starch, Vegetable Stock [Vegetables [Onion, Potato, Leek, Celery], Salt, Maltodextrin, Sunflower Oil, Sugar, Yeast Extract [Yeast, Salt, Vegetable Oil, Acidity Regulator (Citric Acid)], Concentrated Carrot Juice, Natural Flavouring], Wheat Flour (Gluten), Garlic, Reduced Sodium Salt (contains Potassium Chloride), White Pepper

Contains: Wheat, Gluten, Milk, Egg, Celery

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Chefs tip – Pour heated cannelloni & sauce into a shallow bowl & sprinkle with cheese. Place under grill to melt & crisp cheese or place into a preheated convection oven (170 – 180°c) for 10 minutes to crisp & melt cheese. 6. Serve immediately after reheating.

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Chefs tip – Pour heated cannelloni & sauce into a shallow bowl & sprinkle with cheese. Place under grill to melt & crisp cheese or place into a preheated convection oven (170 – 180°c) for 10 minutes to crisp & melt cheese.

Cajun 5 Bean Chilli

INGREDIENTS

Filling:


Tomato, Black Eyed Bean (12%), Red Kidney Bean (10%), Flageolet Bean (9%), Onion, Cannellini Bean (8%), Butter Bean (8%), Tomato Paste, Water, Green Pepper, Red Pepper, Rapeseed Oil, Coriander, Vegetable Stock [Vegetables [Potato, Onion, Leek, Celery], Salt, Yeast Extract, Carrot Concentrate, Sugar, Sunflower Oil, Lemon Juice Concentrate], Garlic Puree, Modified Maize Starch, Sugar, Reduced Sodium Salt (contains Potassium Chloride), Coriander, Ginger, Chilli Powder, Jalapeno Pepper, Cajun Seasoning [Salt, (Maltodextrin (Maize), Red Bell Pepper, Cayenne Pepper, Chilli Powder, Garlic Powder, Oregano, Pimento, Coriander, Cardamom, Ginger, Cumin, White Pepper, Fennel, Black Pepper, Yeast Extract (contains Salt), Mustard Powder, Smoke Flavour, Rapeseed Oil, Thyme, Sage, Anti-caking Agent (Silicium Dioxide), Colour (Capsicum Extract)]

Contains: Celery and Mustard

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Mushroom & Roasted Red Pepper Stroganoff 
Information Coming Soon
Information Coming Soon
Buttered Chicken Balti 

INGREDIENTS

Filling:


Chicken (37%), Onion, Tomato, Whipping Cream (Milk), Butter (contains Salt)(Milk) (6.9%), Tomato Paste, Water, Rapeseed Oil, Coriander, Chicken Stock [Chicken, Potato, Yeast Extract, Salt], Garlic Puree, Modified Maize Starch, Ginger Puree, Fortified Wheat Flour [Wheat Flour (Gluten), Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Reduced Sodium Salt ( contains Potassium Chloride), Garam Masala [Coriander, Cumin, Cinnamon, Black Pepper, Dill, Ginger, Cloves], Turmeric, Coriander Ground, Cumin, Fenugreek Leaves

Contains: Wheat, Gluten, Milk

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 ½ mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Thai Green Chicken

INGREDIENTS

Filling:


Chicken (41%), Coconut Milk [Coconut Extract, Water, Antioxidant (Citric Acid)], Water, Bamboo Shoots [Bamboo Shoot, Water, Citric Acid], Red Pepper, Spinach, Fish Sauce [Anchovy Extract [Water, Anchovies (Fish)], Salt, Sugar], Green Curry Paste [Green Chilli, Lemon Grass, Garlic, Salt, Galangal, Shrimp Paste [Shrimp, Salt], Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric], Modified Maize Starch, Sugar, Rapeseed Oil, Coriander, Lime Leaves Milled

Contains: Fish, Crustaceans

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 10 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after reheating. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

King Prawn Kerala

INGREDIENTS

Filling:


King Prawns (Crustaceans) (50%), Sauce (50%) [Tomato, Coconut Milk [Coconut Extract, Water, Citric Acid, Whipping Cream (Milk), Onion, Water, Rapeseed Oil, Modified Maize Starch, Garlic Puree, Ginger, Lime Leaves Coriander, Garam Masala [Coriander, Cumin, Cinnamon, Black Pepper, Dill, Ginger, Clover], Chicken Stock [Cooked Chicken, Salt, Maltodextrin, Chicken Fat, Sugar, Lemon Juice, Onion Powder], Turmeric, Fenugreek, Salt PDV, Cumin, Chilli Powder, Ground Coriander, Chilli]

Contains: Crustaceans, Milk

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 12 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after reheating. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. We recommend that you reheat for the recommended time above as this is a delicate dish. Cooking longer will result in overcooking the prawns. 7. Simply pour and serve!

Product not suitable for microwaving.

Chicken Tikka Masala

INGREDIENTS

Filling:


Chicken Tikka (37%) [Chicken, Tikka Seasoning [Maize Flour, Salt, Ground Coriander, Cumin Seed, Paprika Powder, Ground Mustard, Chilli Powder, Ground Cumin, Turmeric, Ginger, Garam Masala [Pimento, Black Pepper, Nutmeg, Cardamom, Bay Leaves, Cinnamon, Coriander Seed Powder, Cumin Powder, Ginger Powder, Black Pepper Powder, Mace Powder, Chilli Powder, Star Anise Powder, Turmeric Powder, Basil Flake], Tomato Paste, Ginger Paste, Waxy Corn Starch, Garlic Paste, Ground Coriander Seed, Cumin Powder, Dried Coriander Leaf], Sauce (63%) [Onion Puree, Single Cream (Milk), Water, Tomatoes, Tomato Paste, Rapeseed Oil, Butter (contains Salt)(Milk), Modified Maize Starch, Ginger Puree, Garlic Puree, Sugar, Coriander, Tandoori Masala [Paprika, Cumin, Coriander, Chilli, Ginger, Black Pepper, Fenugreek, Clove Cassia, Garlic, Salt, Sugar, Onion, Tomato, Flavour: Citric Acid, Colour: Paprika Oleoresin, Rapeseed Oil], Reduced Sodium Salt (contains Potassium Chloride), Turmeric, Paprika, Fenugreek, Green Chilli, Chilli Powder, Colour: Paprika Oleoresin, Cardamom]

Contains: Milk, Mustard

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c. 2. Heat water to simmer 95°c. 3. Place pouch in simmering water for 5 minutes. 4. Ensure that product reaches a core temperature of 72°c before serving. 5. Serve immediately after regeneration. 6. Chefs tip – Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. 7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c. 2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish. 3. Reheat product in pouch, in an 800 watt microwave for 3 ½ mins, or a 1725 watt microwave for 1½ mins. 4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave. 5. Ensure that product reaches a core temperature of 72°c before serving. 6. Serve immediately after regeneration. 7. Chefs tip – Before opening, hold the pouch at each end (folding over the snipped corner to avoid hot sauce spillage) and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. Then serve.

Chicken Jalfrezi
Information Coming Soon
Information Coming Soon
Lamb Jalfrezi
Information Coming Soon
Information Coming Soon
Vegetable Curry
Information Coming Soon
Information Coming Soon
Salmon Fillet in a White Wine, Leek & Dill Sauce

INGREDIENTS

 

Salmon (FISH) (62%), Cream, Leeks, Fish Stock [Fish, Salt, Maltodextrin, Sunflower Oil, Lemon Juice, Guar Gum, Anchovy Puree, (Fish), Black Pepper] White Wine, Butter,Modified Maize Starch, Lobster Glace, Lemon Juice, Dill, salt,(Magnesium Cloride, Potassium Cloride)

Contains: FISH, MILK, CRUSTACEANS

HEATING INSTRUCTIONS

Water-bath Instructions

1. For best results, prior to re-heating defrost product and keep chilled at 1-5°c.

 

2. Heat water to simmer 95°c.

 

3. Place salmon pouch in simmering water for 12 minutes.

 

4. Ensure that product reaches a core temperature of 72°c before serving.

 

5. Serve immediately after reheating.

Chefs tip –

Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. We recommend that you reheat for the recommended time above as this is a delicate dish. Cooking longer will result in overcooking the salmon.

 

7. Simply pour and serve!

Microwave Instructions

1. For best results, prior to cooking defrost product and keep chilled at 1-5°c.

 

2. Before reheating, snip a corner of the pouch and stand pouch upright in a bowl or dish.

 

3. Reheat product in pouch, in an 800 watt microwave for 4 ½ mins for salmon and 1 min + 15 secs for sauce, or a 1725 watt microwave for 2 mins.

 

4. Leave product to stand for 30 seconds for the 800 watt microwave and 1 min for the 1725 watt microwave.

 

5. Ensure that product reaches a core temperature of 72°c before serving.

Chefs tip –

Before opening, hold the pouch at each end and gently but vigorously shake. This will re-emulsify any cooking juices back into the sauce. We recommend that you reheat for the recommended time above as this is a delicate dish. Cooking longer will result in overcooking the salmon.

The Pub Food Company
Call 07973 886608
The Main Course Company
01223 235522