Ingredients and cooking instructions for Deli made meals

Tuscan Ragu

Ingredients

Beef and pork mince, carrot, celery, onions, olive oil, garlic, bay leaves, rosemary, tomato puree (acidity regulator (citric acid)), tomatoes (concentrated tomato juice), sulphites (red wine), salt and pepper.

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Tuscan Lasagne

Ingredients

Beef and pork mince, carrot, celery, onions, olive oil, garlic, bay leaves, rosemary, tomato puree (acidity regulator (citric acid)), tomatoes (concentrated tomato juice), red wine, salt and pepper, milk, nutmeg, butter, gluten free flour (flour blend (rice, potato, tapioca, maize, buckwheat)), gluten free pasta (rice flour (40%), white cornflour (40%), yellow cornflour (20%), emulsifier (mono- and diglycerides of fatty acids)), sulphites (red wine).

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Veggie Lasagne

Ingredients

Roasted vegetables (butternut squash, fennel, spinach, courgette), carrot, celery, onions, olive oil, garlic, bay leaves, rosemary, tomato puree (acidity regulator (citric acid)), tomatoes (concentrated tomato juice), salt and pepper, milk, nutmeg, butter, gluten free flour (flour blend (rice, potato, tapioca, maize, buckwheat)), gluten free pasta (rice flour (40%), white cornflour (40%), yellow cornflour (20%), emulsifier (mono- and diglycerides of fatty acids)), sulphites (red wine).

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

Chicken Ruby

Ingredients

Chicken, garlic, chilli, ginger, tomatoes (concentrated tomato juice), bay leaves, chilli powder, butter, garam masala (coriander, cumin, pepper, salt, pimento, nutmeg, fenugreek, cloves, aniseed, cinnamon, cardamom), sugar, honey, cumin, fenugreek leaves, dill fronds, double cream, lime juice, vegetable oil.

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Veggie Ruby

Ingredients

Roasted vegetables (fennel, butternut squash, potato, red onion, leeks, cauliflower, broccoli), spinach, chickpeas, garlic, ginger, tomatoes (concentrated tomato juice), bay leaves, chilli powder, butter, garam masala (coriander, cumin, pepper, salt, pimento, nutmeg, fenugreek, cloves, aniseed, cinnamon, cardamom), sugar, honey, cumin, fenugreek leaves, dill fronds, double cream, vegetable oil.

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

House Black Dhal

Ingredients

Black turtle beans, garlic, ginger, tomato puree (acidity regulator (citric acid)), chilli powder, garam masala (coriander, cumin, pepper, salt, pimento, nutmeg, fenugreek, cloves, aniseed, cinnamon, cardamom), butter, double cream, vegetable oil.

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

Chicken with Chorizo

Ingredients

Chicken, cooking chorizo (pork, natural pork casing, paprika, salt, spices, lactose (milk), milk protein, dextrin, sugar, garlic, stabiliser: tetrasodium diphosphate, antioxidant: sodium erythorbate, preservative: sodium nitrite and colour: carmine), tomatoes (concentrated tomato juice), smoked paprika, onions, garlic, bay leaves, thyme, oregano, black olives, salt and pepper, sugar, sherry vinegar (potassium metabisulphite, sulphites (red wine), olive oil.

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Cottage Pie

Ingredients

Beef & pork mince, onions, peas, veal jus (veal stock (water, veal juice, veal fat, carrot, tomato, mushroom, garlic), beef stock (water, beef stock), modified tapioca starch, salt, sugar, flavouring, yeast extract, colour (caramel), sunflower oil), potato, butter, vegetable oil, grated cheese, salt and pepper, parsley.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Middle Eastern Chicken with Roasted Plums

Ingredients

Chicken, plums, celery, fennel, garlic, coriander seeds, fennel seeds, sugar, red wine vinegar (Preservative (Potassium metabisulphite)), onions, olive oil, salt and pepper, tarragon.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Mustardy Cauliflower Cheese

Ingredients

Cauliflower, cumin, mustard powder, curry powder (coriander, fenugreek, salt, turmeric, mustard, garlic, corn flour, fennel, chilli, celery, sunflower oil, bay leaves, cloves), cream, cheese, flour (gluten), butter, coriander, vegetable oil, onions, leeks, cayenne pepper, smoked paprika, rosemary, milk.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Moussaka

Ingredients

Beef & pork mince, onions, garlic, tomato puree (acidity regulator (citric acid)), tomatoes (concentrated tomato juice), sulphites (red wine), cinnamon, oregano, aubergine, potato, courgette, bay, milk, egg, nutmeg, butter, gluten free flour (flour blend (rice, potato, tapioca, maize, buckwheat)), cheese.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 180c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Veggie Moussaka

Ingredients

Onions, garlic, tomato puree (acidity regulator (citric acid)), tomatoes (concentrated tomato juice), sulphites (red wine), cinnamon, oregano, aubergine, potato, courgette, bay, milk, egg, nutmeg, butter, gluten free flour (flour blend (rice, potato, tapioca, maize, buckwheat)), cheese.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Mac n cheese

Ingredients

Macaroni Durum wheat (gluten) Semolina, cheese, mustard powder, milk, flour (gluten), butter, onion, turmeric, cayenne pepper, smoked paprika, rosemary, milk.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Lamb jalfrezi

Ingredients

Lamb, onions (onions, vegetable oil, wheat flour (gluten), Salt), curry paste (rapeseed oil, ground spices, salt, water, tomato puree, maize flour, mustard powder, food acids: acetic acid, citric acid, lactic acid, sugar, tamarind, garlic powder), garlic flakes, spices, asafoetida (rice flour, gum arabic, asafoetida, turmeric), fenugreek leaves, chilli powder, dry curry leaves, tomatoes (concentrated tomato juice), sugar, coriander leaves.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Vegan jalfrezi

Ingredients

Roasted vegetables (fennel, butternut squash, potato, red onion, leeks, cauliflower, broccoli), spinach, chickpeas, onions (onions, vegetable oil, wheat flour (gluten), salt), curry paste (rapeseed oil, ground spices, salt, water, tomato puree, maize flour, mustard powder, food acids: acetic acid, citric acid, lactic acid, sugar, tamarind, garlic powder), garlic flakes, spices, asafoetida (rice flour, gum arabic, asafoetida, turmeric), fenugreek leaves, chilli powder, dry curry leaves, tomatoes (concentrated tomato juice), sugar, coriander leaves.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Vegan Korma

Ingredients

Roasted vegetables (fennel, butternut squash, potato, red onion, leeks, cauliflower, broccoli), spinach, chickpeas, onions (onions, vegetable oil, WHEAT flour, salt), curry paste (rapeseed oil, garlic, water, ginger, salt, spices, rusk (WHEAT flour enriched with calcium carbonate, iron, nicotinamide, thaimin), acidity regulator: sodium diacetate, chilli, tamarind, spirit vinegar, food acids: citric acid), garlic flakes, spices, chilli powder, tomatoes (concentrated tomato juice), sugar, coriander leaves.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Vegan madras

Ingredients

Roasted vegetables (fennel, butternut squash, potato, red onion, leeks, cauliflower, broccoli), spinach, chickpeas, onions (onions, vegetable oil, wheat flour (gluten), salt), curry paste (rapeseed oil, ground spices, water, salt, maize flour, tamarind, food acids: citric and lactic acid, mustard powder, garlic powder), garlic flakes, spices (contains mustard), asafoetida (rice flour, gum arabic, asafoetida, turmeric), chilli powder, dry curry leaves, tomatoes (concentrated tomato juice), sugar, coriander leaves.

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Beef Wellington

Ingredients

Beef Fillet, Serano ham (Pork Leg, Preservatives (Potassium Nitrate), Pate (Duck Livers, Onions, Butter (Milk), White Pepper, Seal Salt, Preservatives E250, Beetroot & Orange Butter ((Milk), Beetroot Powder, Orange Oil)), Salt, Pepper, Olive Oil ,Pastry (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Palm Oil, Rapeseed Oil, Concentrated Lemon Juice, Salt, Emulsifier (Mono- and Diglycerides of Fatty Acids), Preservative (Potassium Sorbate), Inactive Dried Yeast, Flavouring, Colour (Carotenes), Flour Treatment Agent (Ascorbic Acid), Acidity Regulator (Citric Acid)), Egg.

Cooking instructions

Defrost for 24 hours in fridge overnight, bring to room temperature, egg yolk wash. Cook on a baking tray at 170c in a fan assisted oven for 35 mins until beef reaches 58-60 degrees, allow to rest for 5-10 minutes.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Smoked haddock and bacon gratin

Ingredients

Haddock, bacon, onions, potatoes, cream, butter, cheese,, rosemary, garlic, gluten free flour (Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat)), Dijon mustard (water, mustard seed (30%), Spirit Vinegar, Sea Salt, Preservative (sodium hydrogen sulphite)), sulphites (white wine).

Cooking instructions

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid off, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Red Thai Salmon Curry

Ingredients

Salmon, Spinach, Lime Juice, Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Garlic, Dried Red Chilli, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime Peel, Pepper), Garlic Flakes, Spices, Fresh Chilli.,Coconut Milk (Coconut Extract (52%), Water, Stabilisers (Guar Gum, Carboxy Methyl Cellulose), Emulsifier (Sucrose Esters of Fatty Acids)), Sugar, Chicken Stock. For more information www.scottsofalnmouth.com

Cooking instructions

Defrost for 24 hours in fridge overnight, cook with lid on, 20-25 minutes 170 degrees in a fan assisted oven until hot, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Green Thai Veggie Curry

Ingredients

Pepper, Spinach, Lime Juice, Broccoli, Green Beens, Courgettes, Olive Oil,Coconut Milk (Coconut Extract, Water), Green Curry Paste (Garlic, Green Chilli, Lemongrass, Onions, Ginger, Salt, Galangal, Rice Bran Oil, Coriander, Kaffir Lime Peel,Sugar, Cumin Powder, Dried Coriander Seeds, Black Pepper), Thai Dried Herbs (Basil, Chilli, Kaffir Lime Leaf).

Cooking instructions

Defrost for 24 hours in fridge overnight, cook with lid on, 20-25 minutes 170 degrees in a fan assisted oven until hot, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Beef & Ale pie

Ingredients

Beef, onions, olive oil, garlic, bay leaves, thyme, cooking chorizo (pork, natural pork casing, paprika, salt, spices, lactose (milk), milk protein, dextrin, sugar, garlic, stabiliser: tetrasodium diphosphate, antioxidant: sodium erythorbate, preservative: sodium nitrite and colour: carmine), tomato puree (acidity regulator (citric acid)), tomatoes (concentrated tomato juice), salt and pepper, smoked paprika, flour (gluten), puff pastry (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Palm Fat, Vegetable Oils (Palm, Rapeseed), Wheat Gluten, Salt, Concentrated Lemon Juice, Sugar, Emulsifier (Mono- and Diglycerides of Fatty Acids), Preservative (Potassium Sorbate), Lemon Juice, Colour (Carotenes))

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 25 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Sticky toffee pudding

Ingredients

Lactose (milk), flour (gluten), cream, eggs, pitted dates, bicarbonate of soda, butter, black treacle, dark muscovado sugar, baking powder.

How to cook

Defrost for 24 hours in fridge overnight, reheat at 170c in a fan assisted oven for 20 mins until hot, keep lid on, needs to be >76 degrees.

For allergens please see ingredients in bold or our allergen chart at www.scottsofalnmouth.com

Important information

A product must never be reheated twice. Once reheated it must be eaten and disposed off, this is to avoid any risk of contamination.

24 hours to defrost in refrigerated conditions and 24 hours to use/cook/eat the product thereafter.

Ensure that the product is cooked to above 76 degrees/piping hot

Never refreeze a product once it is defrosted.