A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade.
Water, Red Onion (16%), Onions, Almond Nuts (9%), Brown Bread (contains: Wheat Flour, Water, Dextrose, Yeast, Salt, Soya, Emulsifiers: Mono- and Diacetyltararic Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl Lactate, Mono- and Diglycerides of Fatty Acids, Rapeseed Oil, Preservatives: Calcium Propionate, Flour Treatment Agent: Ascorbic Acid), Dessicated Coconut (contains: Coconut, Preservative: Sodium Metabisulphite), Sage and Onion Stuffing Mix (contains: Wheat Flour (Calcium, Iron, Niacin, Thiamin), Dried Onion, Vegetable Oils (Palm, Sunflower), Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), Salt, Dried Sage, Dried Parsley, Barley Malt Extract), Mushrooms (5%), Cashew Nuts (4%), Dried Apricots (4%) (contains: Apricots, Preservative: Sulphur Dioxide), Rapeseed Oil, Free Range Pasteurised Egg, Madeira (contains: Maderia, Preservative: Potassium Metabisulphite), Parsley, Balsamic Vinegar (contains: Wine Vinegar, Concentrated Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), Lime Juice, Coriander, Butter [Milk], Vegetable Stock (contains: Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Salt, Maltodextrin, Sunflower Oil, Yeast Extract, Concentrated Carrot Juice, Natural Flavouring (Contains Celery)), Mushroom Stock (contains: Rehydrated Mushroom (Mushroom Concentrate, Water, Mushroom Powder), Salt, Cornflour), Demerara Sugar, Onion Stock (contains: Maltodextrin, Reconstituted Roast Onion (Water, Roast Onion Powder), Salt, Molasses, Soya Sauce (Water, Soya Bean, Wheat, Salt), Sugar, Sunflower Oil, Onion Powder, Yeast Extract), Salt, Chilli Powder.
Gluten, Milk, Other Nuts, Eggs, Soya, Celery, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 13th January 2021 but as cook are constantly improving their recipes it is essential to check the label on the packaging.