Broccoli, arborio risotto rice, olive oil, onions, CELERY, leeks, vegetable stock - (Salt, Palm Oil, Potato Starch, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder), white wine, salt, pepper, Shropshire blue cheese (MILK), walnuts (NUT), panko crumb (GLUTEN), honey, shallots (allergens highlighted).
Leek & broccoli arancini filled with creamy Shropshire blue cheese, coated in a walnut crumb, served with a honey & shallot dressing.
Cook from frozen - remove film lid, place the honey & shallot dressing pot into a bowl filled with hot water, leave to defrost - preheat oven to 190 deg. C (fan assisted), place the arancini directly onto a baking sheet, place into the oven and bake for 20-25 minutes, then simply plate and serve with the dressing.
If this product has been defrosted, simply follow the oven instructions and bake for 12-18 minutes.
Store in the freezer at –18 deg C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
CELERY, GLUTEN, MILK, NUTS