Vegiflette

Our vegetarian take on the traditional tartiflette. Layers of potato, courgette and sundried tomato in a creamy white wine sauce.

Allergens: SULPHITES, MILK

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Ingredients

Pre cooked potato (potatoes, water), pre-cooked onion (onion, sunflower oil, rapeseed oil, antifoam E900, antioxidant E319), cream (MILK), white wine (SULPHITES), garlic puree (garlic, water, salt, sunflower oil, acidifier E330, stabilizers E412 and 415, preservative E223 (SULPHITES)), sun dried tomatoes (Sun dried tomatoes, sunflower oil, spirit vinegar, garlic clove, capers, salt, oregano & basil.) Courgettes, Camembert (Pasteurized cow's milk (MILK), salt, cultures, coagulant.), salt, pepper

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Cooking Instructions

*BEST OVEN COOKED FROM FROZEN* OVEN: Preheat to Fan 170°C, Electric 190°C, Gas Mark 5. Pierce film. Place on baking tray in the centre of the oven. Cook for 45 mins and then allow to stand for 5 mins. Ensure the food is piping hot before serving.
MICROWAVE/COMBI OVEN: Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power. 850W. 7 mins > stir gently & re-cover > 5 mins. Allow to sit for 2 minutes and ensure the food is piping hot before serving.
Defrost Instructions: Should this product defrost, keep refrigerated and eat within 48 hours. Defrost Instructions: Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven cooking guidelines but cook for 30 mins. Follow the microwave guidelines but cook for 3 mins. Stir well, 2 mins.