Store in freezer at -18°C. Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Fish Pie
Fish Pie Mix (55%) (Haddock (Fish) (22%), Salmon (Fish) (22%), Water, Prawns (Crustacean) (11%), Double Cream (Milk), White Wine (contains sulphites) (8%), Unsalted Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Lemon, Salt, Thickener (Modified Maize Starch), Black Pepper), Mashed Potato (45%) (Potato (83%), Double Cream (Milk) (9%), Unsalted Butter (Milk) (6%), Salt, Black Pepper.
Beef Lasagne
Bolognese Sauce (60%) (Beef (43%), Tomato, Onion, Water, Carrots, Celery, Garlic, Red Wine (contains sulphites), Tomato Paste, Salt, Garlic, Black Pepper, Thyme, Bay), Bechamel Sauce (29%) (Milk, Unsalted butter (milk), Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), Cheddar Cheese (8%) (milk), Mustard (water, mustard flour (21%), sugar, salt, wheat flour, turmeric, citric acid, stabiliser: xanthan gum), Salt, Thickener: modified maize starch, Black pepper), Lasagne pasta (10%) (durum wheat semolina).
Beef Bourguignon
Beef (48%), Chicken Stock (water, chicken (35%), onion, carrot, tomato puree, garlic, thyme, black pepper, bay), Red Wine (7%) (contains sulphites), Mushrooms (14%), Onion (4%), Carrots, Bacon (4%) (pork, water, salt, preservatives: E250, E252, E301), Extra Virgin Olive Oil, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Unsalted Butter (milk), Parsley, Tomato Paste, Salt, Orange Zest, Thyme, Modified Maize Starch, Black Pepper.
Chicken, Leek and Mushroom Pie
White Wine Sauce (Milk, White Wine (contains sulphites), Unsalted Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Mustard (Water, Mustard Flour (21%), Sugar, Salt, Wheat Flour, Turmeric, Citric Acid, Stabiliser (Xantan Gum), Sage, Modified Maize Starch, Salt, Pepper), Chicken (31%), Pastry (Wheat Flour, Concentrated Butter (Milk), Vegetable Oil (palm, rapeseed), Water, Wheat Starch, Lemon Juice Concentrate (lemon juice, salt, alcohol) Wheat Gluten, Colouring (from carrot, apple, lemon concentrate), Inactivated Yeast, Natural Flavouring (contains Milk), Egg Wash (Egg Yolk, Citric Acid, Preservative (potassium sorbate), Water), Leeks (8%), Mushroom (8%)
Thai Green Chicken Curry
Chicken (44%), Coconut Milk (33%) (Coconut Extract (53%), Water, Antioxidant (citric acid), Potato, Green Beans, Shallots, Spring Onion, Ginger, Sesame Oil, Coriander, Soy Sauce (Water, Soya Beans, Wheat, Ethyl Alcohol, Glucose), Chilli, Salt, Lemongrass (0.04%), Sugar, Fish Sauce (Anchovy Extract (68%) (Fish), Salt, Sugar, Water), Lime Leaf (0.01%)
Chickpea, Tomato and Potato Curry (Vegan)
Tomatoes (44%) (tomatoes, tomato juice, acidity regulator: citric acid), Potato (22%), Chick Peas (14%), Onion, Spinach, Salt, Rapeseed Oil, Ginger, Curry Powder (coriander, salt, turmeric, ginger, fenugreek, cumin, mustard flour, garlic powder, allspice, cayenne pepper, black pepper), Black Pepper
For allergens, including cereals containing gluten, see ingredients in bold. Produced in a kitchen that handles allergens.
Fish Pie
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 4 / 180°C / Fan 160°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 20-30 minutes.
Remove from the oven and allow to stand for 2 minutes before serving. Make sure it is piping hot throughout.
Beef Lasagne
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 4 / 180°C / Fan 160°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 25-30 minutes.
Remove from the oven and allow to stand for 2 minutes before serving. Make sure it is piping hot throughout.
Beef Bourguignon
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 4 / 180°C/ Fan 160°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 15-20 minutes.
Remove from the oven and allow to stand for 2 minutes before serving
OR turn into saucepan and reheat gently on stove top until hot throughout.
Chicken, Leek and Mushroom Pie
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 6 / 200°C/ Fan 180°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 10 minutes then reduce the heat to Gas Mark 4 / 180°C / Fan 160°C for a further 15 minutes.
Remove from the oven and allow to stand for 2 minutes before serving. Make sure it is piping hot throughout.
Thai Green Chicken Curry
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Remove sleeve and film and turn into a saucepan and reheat gently on stove top until hot throughout.
Chickpea, Tomato and Potato Curry (Vegan)
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Remove sleeve and film and turn into a saucepan and reheat gently on stove top until hot throughout.
Fish Pie
| Typical values | Per 100g | Per 375g – serving 1 |
| Energy kj | 683 | 2561 |
| Energy kcal | 164 | 615 |
| Fat | 11.7 | 43.88 |
| of which saturates | 6.0 | 22.5 |
| Carbohydrate | 2.7 | 10.13 |
| of which sugars | 0.3 | 1.13 |
| Protein | 11.6 | 43.5 |
| Salt | 0.55 | 2.06 |
Beef Lasagne
| Typical values | Per 100g | Per 415g – serving 1 |
| Energy kj | 637 | 2643 |
| Energy kcal | 152 | 630 |
| Fat | 7.8 | 32.4 |
| of which saturates | 4.7 | 19.5 |
| Carbohydrate | 8.6 | 35.7 |
| of which sugars | 4.1 | 17.4 |
| Protein | 11.3 | 46.9 |
| Salt | 0.7 | 2.9 |
Beef Bourguignon
| Typical values | Per 100g | Per 300g – serving 1 |
| Energy kj | 509 | 1527 |
| Energy kcal | 121 | 363 |
| Fat | 2.8 | 8.4 |
| of which saturates | 1.7 | 5.1 |
| Carbohydrate | 0.7 | 32.1 |
| of which sugars | 0.7 | 2.1 |
| Protein | 22.8 | 68.4 |
| Salt | 0.9 | 2.7 |
Chicken, Leek and Mushroom Pie
| Typical values | Per 100g | Per 315g – serving 1 |
| Energy kj | 668 | 2004 |
| Energy kcal | 160 | 480 |
| Fat | 9.6 | 28.8 |
| of which saturates | 4.9 | 14.7 |
| Carbohydrate | 4.8 | 14.4 |
| of which sugars | 2.1 | 6.3 |
| Protein | 13.2 | 39.6 |
| Salt | 0.56 | 1.7 |
Thai Green Chicken Curry
| Typical values | Per 100g | Per 300g – serving 1 |
| Energy kj | 737 | 2211 |
| Energy kcal | 177 | 531 |
| Fat | 11 | 33 |
| of which saturates | 8.5 | 25.5 |
| Carbohydrate | 2.2 | 6.6 |
| of which sugars | 2.2 | 6.6 |
| Protein | 16.9 | 50.7 |
| Salt | 1.11 | 3.33 |
Chickpea, Tomato and Potato Curry (Vegan)
| Typical values | Per 100g | Per 350g – serving 1 |
| Energy kj | 262 | 917 |
| Energy kcal | 62 | 217 |
| Fat | 1.5 | 5.3 |
| of which saturates | 0.5 | 1.8 |
| Carbohydrate | 7.7 | 27.0 |
| of which sugars | 2.9 | 10.2 |
| Protein | 3.1 | 10.9 |
| Salt | 0.53 | 1.9 |
Desserts
Store in freezer at -18°C. Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Sticky Toffee Pudding
Sponge (Tea (water, black tea), Dates (18%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Sugar, Egg, Butter (milk), Bicarbonate of Soda, Coffee) Toffee Sauce (48%) (Demerara Sugar (Sugar, cane molasses, invert Sugars), Butter (milk), Whipping Cream (milk)
Marmalade Bread and Butter Pudding
Cream (milk), Milk, Egg, Brioche (16%) (wheat flour, Sugar, water, vegetable oil (palm oil, rapeseed oil), pasteurised egg, invert sugar syrup, yeast, salt, milk protein, flavouring, Emulsifiers: mono-& diglycerides of fatty acids, sodium stearoyl-2-lactylate, skimmed milk powder, wheat gluten, preservative: calcium propionate, deactivated yeast, colour: carotene), Marmalade (6%) (glucose-fructose syrup, oranges, gelling agent: pectin, Sugar, acidity regulators: sodium citrate, citric acid), Sugar, Butter (milk) (1%), Demerara Sugar (Sugar, cane molasses, invert Sugars)
Seasonal Fruit Crumble
Fruit Compote (70%) (Bramley Apple (47%), Blackberry (18%), Raspberry (18%), Gooseberry (9%), Sugar), Crumble (30%) (Wheat Flour (wheat flour, calcium carbonate, iron, niacin, thiamine), butter (milk) (23%), Sugar)
For allergens, including cereals containing gluten, see ingredients in bold. Produced in a kitchen that handles allergens.
Sticky Toffee Pudding
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 4 / 180°C / Fan 160°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 20-25 minutes.
Marmalade Bread and Butter Pudding
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 3 / 165°C / Fan 150°C. Remove sleeve and lid and place container on a baking tray in the oven and cook for 20-30 minutes.
Serving suggestion shown, pouring custard not included.
Seasonal Fruit Crumble
Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.
Preheated oven at Gas Mark 4 / 180°C / Fan 160°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 15-20 minutes.
Serving suggestion shown, pouring cream not included.
Sticky Toffee Pudding
| Typical values | Per 100g | Per 350g – serving 1 |
| Energy kj | 1751 | 4027 |
| Energy kcal | 419 | 963 |
| Fat | 23.8 | 54.7 |
| of which saturates | 16.2 | 37.3 |
| Carbohydrate | 46.9 | 107.9 |
| of which sugars | 33.9 | 78 |
| Protein | 3.4 | 7.8 |
| Salt | 0.34 | 0.8 |
Marmalade Bread and Butter Pudding
| Typical values | Per 100g | Per 350g – serving 1 |
| Energy kj | 1123 | 2863 |
| Energy kcal | 269 | 686 |
| Fat | 15.5 | 39.5 |
| of which saturates | 9.9 | 25.2 |
| Carbohydrate | 25.8 | 65.8 |
| of which sugars | 15.8 | 40.3 |
| Protein | 6.0 | 15.3 |
| Salt | 0.28 | 0.7 |
Seasonal Fruit Crumble
| Typical values | Per 100g | Per 350g – serving 1 |
| Energy kj | 646 | 1776 |
| Energy kcal | 154 | 423 |
| Fat | 4.9 | 13.5 |
| of which saturates | 3.2 | 8.8 |
| Carbohydrate | 23.8 | 65.5 |
| of which sugars | 14.3 | 39.3 |
| Protein | 2.2 | 6.1 |
| Salt | 0.1 | 10.3 |
Loaf Cakes
Chocolate Guinness Cake
A magnificent Irish cake which keeps for weeks, deep black colour with a hint of stout bitterness set off by the creaminess of our topping perfect with a cup of tea or half pint of Guinness. Once defrosted, add our delicious cream cheese icing spread generously over the top. Serving suggestion shown, grated chocolate topping not included.
Ingredients: Guinness, egg, butter (milk), cocoa powder, caster sugar, sour cream, flour (wheat), bicarbonate of soda. For allergens see ingredients in BOLD
Stem Ginger Cake
A store cupboard must have, delicious light ginger cake perfect with an afternoon cup of tea or to take in your lunch or picnic box.
Ingredients: Self-raising flour (Wheat), bicarbonate of soda, ground ginger, cinnamon, mixed spice (may contain sulphites), butter (MILK), dark brown sugar ,black treacle, golden syrup, milk, finely grated stem ginger, eggs. For allergens see ingredients in BOLD.
Lemon Drizzle Cake
A beautiful, moist sponge made with lemon zest and lemon juice and decorated with lemon glacé icing.
Ingredients: Butter (milk), sugar, self-raising flour (wheat), eggs, lemon zest. For syrup: Granulated sugar, lemon juice. For allergens see ingredients in BOLD.
Carrot and Walnut Cake
With a light, fluffy sponge and creamy yet tangy cream cheese ice topping, this recipe comes from our pastry chef Dotty who spends many hours producing and tweaking cakes to produce the best she can. Once defrosted, add our delicious cream cheese icing spread generously over the top.
Ingredients: Soft light brown sugar, eggs, vegetable oil, plain flour (wheat), bicarbonate of soda, baking powder, ground cinnamon, ground ginger (may contain sulphites), salt, grated carrots, chopped walnuts. For allergens see ingredients in BOLD.
Irish Tea Brack
The word brack, in Irish “breac”, means speckled and refers to the fruit used in the dough. A very popular standby in most Irish homes. This particular recipe is a cake rather than bread in which the fruit has been soaked in Irish tea and Irish Whiskey overnight. Delicious!
This is a fresh item, not frozen.
Ingredients: Sultanas and raisins (may contain sulphites) Brown Sugar, Tea, Whiskey (may contain sulphites), Self Raising flour (wheat) eggs. For allergens see ingredients in BOLD.
Brownie
We have being making brownies for the restaurant from the beginning and is one of our most popular cakes in the Pantry. You can portion and eat it simply from the cake tin or upgrade to a dessert by serving warm with fresh raspberries and pouring cream or chocolate sauce or both! Serves 4 to 6 people
Ingredients: Butter, (milk), chocolate 55% (Sugar cocoa butter, emulsifier Soy lecithin) natural vanilla flavouring, eggs, sugar, plain flour (wheat), cocoa powder. For allergens see ingredients in BOLD.
