Vegetarian Turkey-Flavoured Roast Made with Rehydrated Textured Soya Protein, Lentils, Sultana Purée, Pumpkin Seeds and Millet; Finished with a Spiced Bramley Apple and Pomegranate Glaze.
Rehydrated Texture SOYA Protein (41%), Water, Glaze (10%) (Water, Muscovado Sugar, Bramley Apple (8%), Pomegranate Molasses (8%), White Wine Vinegar, Maple Syrup, Cornflour, Rapeseed Oil, Concentrated Orange Juice, Salt, Cinnamon, Sage, Gelling Agent: Pectin, Nutmeg, Clove), Rapeseed Oil, Green Lentils (6%), SultanaPur�e (5%), SOYA Protein Isolate, Seasoning (Yeast Extract Powder, Rice Flour, Sugar, Salt, Natural Flavouring, Onion Powder, Sage Thyme, Smoked Salt), Free Range EGG White Powder, Pumpkin Seeds, Millet, Stabiliser: Methyl Cellulose, Thyme
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in CAPITALS
|Typical values||(oven-cooked as per instructions) per 100g||(oven-cooked as per instructions) per 1/4 of a roast|
|- Saturates||0.7g||0.9 g|
|- Sugars||6.1g||7.4 g|
Cooking instructions given are for the whole roast. For best results always cook from frozen. All cooking appliances vary; timings are to be used as a guideline only, please adjust times accordingly. Ensure food is piping hot and cooked through prior to serving. Remove outer packaging, but leave in foil tray.Preheat oven to 200�C/Fan 170�C/Gas Mark 6. Place roast in its foil onto a preheated wire rack and cook in the centre of the oven for 55 minutes. After cooking, leave to stand for 5 minutes before running a knife around the edge of the roast and turning out onto a serving plate. Spoon any remaining glaze on to the top of the roast.
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