Pork shoulder, onions, mushrooms, rapeseed oil, salt & pepper, parsley, pork sausage meat, Bramley apples, sugar, gluten free Dijon MUSTARD, brandy (SULPHITES), cream (MILK), beef stock - (water, beef extract, beef dripping, Modified tapioca starch, flavourings, salt, glucose syrup, sugar, rice flour, caramel colour, corn flour, potato starch, rapeseed oil, potassium chloride, maltodextrin, flavourings (contain MILK), yeast extracts, herbs), redcurrant jelly - (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate) (allergens highlighted).
8-hour slow cooked pressed pork shoulder with caramelised onion, pork sausage meat, parsley & apple stuffed mushrooms, and a Dijon mustard, brandy & mushroom cream sauce.
To cook from frozen – preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, pierce lid several times, place container onto a baking sheet and bake for approx. 40-45 minutes until the sauce is bubbling hot. Then simply serve with your favourite accompaniments.
If this product has been defrosted, simply follow the oven instructions and bake for approx. 25 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 2 days.
MILK, MUSTARD, SULPHITES