Roasted fennel and aubergine in a tomato, basil and olive sauce, topped with goat's cheese.
Serve with crusty bread and a bulgur wheat salad.
Bella says: "Paired with a bulgur wheat or cous cous salad, and some chicory dressed with honey and lemon, this would make the most wonderful dinner on a warm evening to share with friends and a bottle of wine."
Stock : 30
Defrost thoroughly. Remove outer packaging including film. Place wooden container in an oven preheated to 180°C and cook for 40 mins. Allow to stand for 2 minutes. Check food is piping hot throughout before serving. Appliances and cooking times will vary.
Net weight: 700g
Keep frozen at -18°C and consume within 48 hours of defrosting.
Best before: see label on end of box
Ingredients (allergens shown in bold)
Aubergine (41%), Fennel (33%), Goat's cheese (22%)(milk), Tomato, Onions, Black olives, Olive oil, Garlic, Basil, Fennel seeds, Black pepper, Salt, Oregano, Chilli, Thyme
|per 100g||per 350g|
|of which Saturates||4.9g||17.3g|
|of which Sugars||4.6g||16.2g|