Spinach, Bechamel & Nutmeg 

Broccoli and spinach are dressed with a decadent blue cheese bechamel sauce with a hint of nutmeg. Crumbled Binham blue cheese finishes the dish to produce a rich and flavoursome vegetable gratin that would work either as a sumptuous side for 2 to share or a vegetarian main course

Chef Recommends serving with either of our sharing wellingtons and Farmyard red wine jus for an epic meal for 2.

INGREDIENTS

wheat Flour, milk, Broccoli(7%), Baby Spinach(2%), Stilton(1%) (Milk), Onion, Binham Blue (Milk), Butter (Milk), Dijon Mustard (Sulphites), Bay Leaf, Black Pepper, Salt, Cloves, Nutmeg.

Allergen advice. For allergens, see ingredients in bold.

Made in an environment that handles celery containing gluten, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

COOKING INSTRUCTIONS

FROM FROZEN

Preheat the oven to 190°C / Fan 180°C / Gas mark 5. Remove sleeve, pierce film, put on a baking tray and place on the middle shelf. Cook for 24-26 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving. 

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat the oven to 190°C / Fan 180°C / Gas mark 5. Remove sleeve, pierce film, put on a baking tray and place on the middle shelf. Cook for 15-17 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving. 

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.