Nan stuffed with coconut and almond, cooked in a traditional tandoori oven.
Ingredients: White Flour Self-rising (Gluten) (86.9%), Desiccated coconut (8%), Almond powder, Single cream (milk), water, Milk, Sugar, Oil, and Salt.
Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree Nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.
Best result oven cooked from frozen.
Oven: Preheat oven. Remove Nan from the tray, place it on a baking tray in the center of the oven. Fan 170c / Electric 190c / Gas 5 for 10 minutes (after 7 minutes, turn the nan, sprinkle 1tsp of water on both sides and then return to the oven for the remaining time). Allow to stand for 2 minutes. Ensure the food is piping hot.
Microwave: Remove sleeve, and pierce film three times, spaced out across the film, with a fork, place on a microwaveable plate. Cook on full (850W) for 2 minutes then remove from microwave, sprinkle 1tsp of water on both sides and turn nan to another side, then return to the microwave for a further 1 minute. Allow to stand for 2 minutes. Ensure the food is piping hot. This is a guide only, the cooking appliance may vary, adjust accordingly.
Caution: Steam may be released when removing the film.
Storage: Keep frozen at -18c. Once defrosted consume within 24 hours. Do not refreeze.
Sleeve/Tray: Paper recycling
Film: Check local recycling
Hand produced in Scotland by Chef Praveen Kumar & Team at
1 Islay Place, Food and Drink Park, Perth, PH13FU.
|NUTRITION||Per 100g||Per 160g|
|Saturated Fatty Acids||1.8g||2.88g|
|Of which sugars||13.6g||21.76g|
Vegetarian and Vegan