Charlie Bigham's beef bourguignon & dauphinoise potatoes
£8.50 (£10 per kg)
Tender beef slow-cooked in red wine and served with creamy Dauphinoise potatoes.
Potato (25%), British Beef (17%), Fresh Milk, Onions, Fresh Cream (Milk), Red Wine, Button Mushrooms, Carrots, Borettane Onions, Garlic Pur�e, Cheddar Cheese (Milk), Celery, Smoked Pancetta Lardons (Pork, Salt, Dextrose, Glucose Syrup, Antioxidant: Sodium Ascorbate, Preservatives: Potassium Nitrate and Sodium Nitrite*, Flavourings (Onion, Pepper, Juniper, Laurel), Garlic Powder), Rapeseed Oil, Tomato Pur�e, Beef Stock (British Beef, Yeast Extract, Salt, Tomato Pur�e, Molasses, Lemon Juice Concentrate, Onion Powder), Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Butter (Milk), Wheat Flour, Cornflour, Grana Padano Cheese (with Egg Lysozyme**) (Milk), Porcini Mushroom Powder, Salt, Fresh Parsley, Beef Gelatine, Black Pepper, Rosemary, Bay Leaf, Thyme, Nutmeg, Star Anise, White Pepper, *Don't worry, this is part of the traditional curing method of Smoked Pancetta Lardons, **Don't worry, this is a traditional ingredients of Grana Padano Cheese
Allergy Advice: For allergens including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||3.1g||13.2 g|
|- Sugars||1.0g||4.3 g|
. *Typical values as sold
This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 220�C/200�C fan/gas mark 7.2. Remove the film but leave the beef Bourguignon and Dauphinoise potatoes in their wooden trays*.3. Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.4. Leave to stand for 2 minutes before serving. Make sure it's piping hotthroughout.*Our wooden trays are designed for the oven, just make sure they don't touch the element or gas flame.
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