Haggis Bonda GF/DF - 3 pieces

£4.95
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Description

We take Scottish Haggis, made to a traditional recipe, and marry it with our homegrown spices and chillies before rolling them in a Chickpea flour batter, and frying till crisp and delicious. A new classic!  Strength: Medium

Ingredients: Gluten-Free Haggis (75%), Onion, Gram (Chickpea) Flour , Green Chillies, Red Chillies, Coriander, Curry Powder (Mustard),  Salt, Rapeseed Oil, Cumin.

Pakora Dip 30g: Onions (55%), Mango Chutney (10%)  Tomato Ketchup (10%) Red Peppers, Tomato, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water, Tomato Ketchup water, tomato paste, modified maize starch, salt, acetic acid, citric acid, potassium sorbate, black carrot extract, aspartame, tomato spice, sodium saccharin. Mango Chutney contains: Mango, Sugar, Vinegar. Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery)

Haggis Contains: Lamb Lungs, Beef Fat, Oats, Stock (Lamb, Beef), Rehydrated Onion, Salt, Pepper, Spices.

Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel.

Garam Masala Powder contains Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg.

Free from artificial colours, flavours and preservatives.

Caution: While every effort has been made to remove them, there may still be whole spices or fragments of bone remaining in some dishes.

Allergy Advice: For allergens see ingredients in Bold. Made in a kitchen that also handles: Tree-nuts, Milk, Fish, Crustaceans(shellfish), Wheat, Celery & Gluten

NUTRITION Per 100g Per 200g Dip 30g
Energy KJ/KCal 844/201 1688/402 81/19.2
Fat 7.7g 15.4g 0.12g
Saturates 1.2g 2.4g 0.03g
Carbohydrate 6.8g 13.6g 4.5g
Of which sugars 0.4g 0.8g 3.51g
Protein 27.1g 54.2g 0.21g
Salt 0.4g 0.8g 0.13g
Ingredients

Ingredients: Gluten-Free Haggis (75%), Onion, Gram (Chickpea) Flour , Green Chillies, Red Chillies, Coriander, Curry Powder (Mustard), Salt, Rapeseed Oil, Cumin.

Pakora Dip 30g: Onions (55%), Mango Chutney (10%) Tomato Ketchup (10%) Red Peppers, Tomato, Chilli Powder, Garam Masala Powder, Fresh Mint, Fresh Coriander, Salt, Water, Tomato Ketchup water, tomato paste, modified maize starch, salt, acetic acid, citric acid, potassium sorbate, black carrot extract, aspartame, tomato spice, sodium saccharin. Mango Chutney contains: Mango, Sugar, Vinegar. Tomato Ketchup contains: Tomato, Spirit Vinegar, Sugar, Salt, Spice, Herb Extract, (contains Celery)

Haggis Contains: Lamb Lungs, Beef Fat, Oats, Stock (Lamb, Beef), Rehydrated Onion, Salt, Pepper, Spices.

Madras Curry Powder contains: Coriander, Turmeric, Chilli, Mustard, Peppers, Fenugreek, Garlic, Salt, Fennel.

Garam Masala Powder contains Coriander, Cinnamon, Cloves, Cumin, Fennel, Black Pepper, Nutmeg.

Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree nuts, Milk, Fish, Crustacean Shellfish, Wheat, Celery and Gluten.

How to Cook

PAKORA REHEATING INSTRUCTIONS:

These instructions are a guide - your appliance power may vary

Please adjust cooking times accordingly - if overheated, your dish may dry out.

For the best results, reheat Pakoras in the oven from frozen.

OVEN:

1. Preheat oven: Fan 170°C / Electric 190°C / Gas MK5.

2. Remove sleeve, film and Pakora Sauce tub, and place the Pakoras on a

baking tray in the centre of the oven for 12-15 minutes

3. After 10 minutes, remove from the oven, turn the Pakoras over, and then

return to the oven for the remaining cooking time.

4. Allow to stand for 2 minutes. Ensure the food is piping hot.

MICROWAVE:

1. Remove sauce tub, sleeve and pierce film three times

2 Place the container on a microwaveable plate.

3. Reheat at full power (850W) for 3 minutes, then remove

film completely and turn the pakora over.

CAUTION: Steam may be released when removing the film.

4. Return to the microwave for a further 3 minutes.

5. Allow to stand for 2 minutes. Ensure the food is piping hot.

PAKORA DIP 30g INSTRUCTIONS: Defrost and serve alongside Pakoras.