Black Bomber Cheddar and Truffle.

A golden crispy potato terrine scented with garlic and thyme, layered with Black bomber cheddar which is then laced with white truffle for a decadent finish. An absolute showstopper of a side dish, ideal for impressing your guests whilst hosting a dinner party.

This is a serving for 2 people.

Chef Recommends  serving with your favourite Farmyard main course.

INGREDIENTS

Potato (85%), Butter (Milk), Black Bomber (Milk) (5%), Truffle Oil, Garlic, Salt, Thyme.

Allergen advice. For allergens, see ingredients in bold.

Gluten Free

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

COOKING INSTRUCTIONS

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove sleeve and film, put on a baking tray and place on the middle shelf. Cook for 20-22 mins or until piping hot and golden brown.

FROM FROZEN

Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove sleeve and film, put on a baking tray and place on the middle shelf. Cook for 35-40 mins or until piping hot and golden brown. Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.