Pork Faggot With Mashed Potato & Peas

Code: 596
Code: 596

Pork Faggot With Mashed Potato & Peas

420g
A tender pork faggot in a roast onion and red wine gravy. Served with buttery mashed potato and peas.
  • 1 of 5 a Day
  • Low Sugar
  • Source of Fibre
x
£3.75

Nutrition

Typical Values per 100g per serving
Energy Kcal 96 403
Energy KJ 402 1688
Protein 4.5 18.9
Carbohydrates 11.3 47.5
of which sugars 3.0 12.6
Fat 3.7 15.5
of which saturates 1.6 6.7
Fibre 1.6 6.7
Salt 0.61 2.6

Cooking Instructions

Microwave 700W 900W
Remove sleeve and pierce film lid.
Heat on FULL POWER for: 6½ mins 5½ mins
Gently shake pack and heat on FULL POWER for a further: 5 mins 5 mins
Leave to stand in the microwave for: 1 min 1 min
Remove film lid and serve.
Oven
Pre-heat oven to 200ºC/400ºF, Gas Mark 6.
Remove sleeve, pierce film lid, place on baking tray.
Cook in the centre of the oven for 35-40 minutes (fan ovens may vary).
Remove film lid, gently stir and serve.

Ingredients

Cooked Minced Potatoes, Water, Peas (16%), Pork Faggot (11%) (Pork Liver, Pork, Onion, Textured Vegetable Protein (Soya), Water, Seasoning (Salt, Pepper Extract, Onion Extract, Sage Extract), Sliced Onions, Red Wine (De-alcoholised Red Wine, Red Wine, Salt, Preservative (Sulphites) (Sulphur Dioxide), Unsalted Butter (Milk), Roast Onion Stock (Onion Concentrate, Molasses, Salt, Organic Potato, Sugar, Roast Onion Extract, Onion Powder), Modified Starch, Whole Milk Powder, Chicken Stock (Chicken, Potato, Salt, Yeast Extract), Rapeseed Oil, Garlic, Chives, Flat Leaf Parsley, Granulated Sugar, Malt Extract (Barley), Salt, Coarse Ground Peppercorns.

Please be aware that our recipes or suppliers may occasionally change to ensure we have the best quality ingredients and flavour for our customers. We try to minimise these changes however more than one recipe could be available at the same time for a specific meal. Therefore, please refer to the label on the meal as this will provide the ingredients and allergens used within that specific recipe. If you have any questions or concerns, then please contact your local team. 

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