Spinach and Ricotta Cannelloni: Whole-peeled Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Salt), Cannelloni, Milk, Ricotta (Whey, Pasteurised Cow's Milk, Citric Acid), Spinach, Mozzarella (Pasteurized Cow's Milk, Starter Cultures, Salt, Coagulating Enzyme, Potato Starch, Cellulose), Hard Cheese (Pasteurised Cow's Milk, Salt, Non-Animal Rennet, Starter Culture, Tapioca Starch), Pasteurised Egg, Bread Crumbs (Wheat Flour, Fat from Palm, Salt, Yeast, Sugar, Ascorbic Acid), Salt, Canola Oil, Flour, Soya Sauce (Soya Bean Extract, Caramel, Sugar, Salt, Sodium Benzoate), Spices, Botanical Extract (Botanical Extract, Maltodextrin), Sugar, Lemon Seasoning (Lemon Peel, Dextrose, Citric Acid, Spices, Flavour, Potassium Sorbate, Sodium Benzoate), Herbs
Potato Gnocchi: Potato gnocchi (potatoes, flour, egg, salt), tomato sauce (tomato, canola oil, onion, garlic, salt, sugar, white pepper powder, dried oregano), cream (cream, modified starch, stabilizer E407), mushroom, herb butter (butter (pasteurized cream, water), garlic, thyme, salt, pepper), hard cheese (pasteurised milk, salt, non-animal rennet, starter culture, tapioca starch)
Pull-Apart Focaccia: Wheat (gluten) flour, water, extra virgin olive oil, salt, yeast, dried oregano, white pepper powder
Glaze: Butter (pasteurized cream (milk), water), garlic, thyme
Contains Gluten.
Spinach and Ricotta Cannelloni
This is fully cooked. Preheat conventional oven to 180°C, remove plastic cover then reheat in a convection oven at 140°C for approximately 8 minutes or until heated through.
Potato Gnocchi
This is fully cooked. Transfer into a pot or frying pan and reheat for not more than 5 minutes.
Foccacia
This is fully cooked. Preheat in a conventional oven to 175°C, remove plastic cover and bake for 10-15 minutes, or until heated through.
Spinach and Ricotta Cannelloni: Whole-peeled Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Salt), Cannelloni, Milk, Ricotta (Whey, Pasteurised Cow's Milk, Citric Acid), Spinach, Mozzarella (Pasteurized Cow's Milk, Starter Cultures, Salt, Coagulating Enzyme, Potato Starch, Cellulose), Hard Cheese (Pasteurised Cow's Milk, Salt, Non-Animal Rennet, Starter Culture, Tapioca Starch), Pasteurised Egg, Bread Crumbs (Wheat Flour, Fat from Palm, Salt, Yeast, Sugar, Ascorbic Acid), Salt, Canola Oil, Flour, Soya Sauce (Soya Bean Extract, Caramel, Sugar, Salt, Sodium Benzoate), Spices, Botanical Extract (Botanical Extract, Maltodextrin), Sugar, Lemon Seasoning (Lemon Peel, Dextrose, Citric Acid, Spices, Flavour, Potassium Sorbate, Sodium Benzoate), Herbs
Potato Gnocchi: Potato gnocchi (potatoes, flour, egg, salt), tomato sauce (tomato, canola oil, onion, garlic, salt, sugar, white pepper powder, dried oregano), cream (cream, modified starch, stabilizer E407), mushroom, herb butter (butter (pasteurized cream, water), garlic, thyme, salt, pepper), hard cheese (pasteurised milk, salt, non-animal rennet, starter culture, tapioca starch)
Pull-Apart Focaccia: Wheat (gluten) flour, water, extra virgin olive oil, salt, yeast, dried oregano, white pepper powder
Glaze: Butter (pasteurized cream (milk), water), garlic, thyme
Contains Gluten.
Spinach and Ricotta Cannelloni
This is fully cooked. Preheat conventional oven to 180°C, remove plastic cover then reheat in a convection oven at 140°C for approximately 8 minutes or until heated through.
Potato Gnocchi
This is fully cooked. Transfer into a pot or frying pan and reheat for not more than 5 minutes.
Foccacia
This is fully cooked. Preheat in a conventional oven to 175°C, remove plastic cover and bake for 10-15 minutes, or until heated through.
