Easy as can be – just pop it straight into an oven preheated to 180°C/Gas 4 and bake for 25 mins, or 45 from frozen.
Keep in the fridge. If you’re not going to eat it within a day or two, freeze your nut roast as soon as possible and always within the use by date.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
About Pegoty Hedge
The recipe for our new nut roast was specially developed for Christmas by Riverford cook Kirsty. It’s made for us by the good people at Pegoty Hedge, using 100% organic ingredients, including our own slow-grown veg.
Butternut Squash, Amaranth, Walnuts, Cashew Nuts, Chestnuts, Onion, Celery, Carrots, Almonds, Brown Rice Flour, Sunflower Oil, Lemon Juice, Garlic puree, Brown Rice Miso (Whole Soya Bean, Cultured Brown Rice, Sea Salt*, Water*), Worcester Sauce (Molasses, Tamari Sauce (Soya Beans), Sugar, White Wine Vinegar, Garlic puree, Water*), Parsley, Tamari Soy, Vegetable Bouillon (Rice Flower, Sea Salt*, Maltodextrin (from Maize), Vegetables (8.3%) (Onion, Carrot, Parsnip, Pumpkin), Yeast Extract, Sunflower Oil, Turmeric, Mushrooms (White, Shitake), Parsley, Concentrated Vegetable Juice (Onion, Carrot), Lovage, Garlic, Fennel Seed), Dried Mixed Mushrooms, Rosemary, Salt*, Black Pepper.
Allergens in bold.
Prepared in a kitchen where dairy and wheat are also handled.Suitable for vegans.
|Energy (kJ)||1009 kJ|
|Energy (kCal)||242 kCal|
|Fat (g)||16 g|
|of which Saturates (g)||2.2 g|
|Carbohydrate (g)||19 g|
|of which Sugars(g)||4.9 g|
|Protein (g)||6.4 g|
|Salt (g)||0.47 g|