Kale & Herb Duxelle, Truffle

Farmyard’s vegetarian take on the classic dinner party showpiece: Sweet Potato, Fielding Cottage Goats Cheese and Kale.

Boasting a slow-roasted sweet potato fondant as the main filling, this is wrapped with goats cheese and a pulled sweet potato and herb mix. The goat's cheese provides a creamy but sharp flavour that contrasts well with the wellington. With the addition of a kale and truffle ‘duxelle’, this pairs with the sweet potato perfectly. All wrapped with a light crepe and our handcrafted lattice pastry layer - ready to bake until golden perfection.

Chef recommends serving with Farmyard Garden Greens

INGREDIENTS

Veg Mix (Goat's Cheese (23%) (Milk), Sweet Potato (17%), Crepe (Milk, Egg, Flour (Wheat), Butter (Milk), Salt), Kale Duxelle (7%) (Rapeseed Oil, Shallots, Curly Kale, Parmesan (Milk), Garlic, Truffle Oil, Parsley, Salt, Tarragon), Egg, Garlic, Thyme), Puff Pastry (Wheat, Milk).

Allergen advice. For allergens, see ingredients in bold.

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 from box and all outer packaging. Place onto a lined baking tray and bake for 35-40 mins, until piping hot.

Treat these steps as guidelines, as all appliances vary.

FROM FROZEN

Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove from box and all outer packaging. Place onto a lined baking tray and bake for 60 mins, until piping hot. Rest at room temperature for 5 mins

Treat these steps as guidelines, as all appliances vary. Do not reheat.

Use within 48 hours of defrosting.