Charlie Bigham's fish pie
£7.00 (£1.07 per 100g)
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||4.0g||13.2 g|
|- Sugars||1.5g||4.9 g|
|. *Typical values as sold|
Potato, Fresh Semi-Skimmed Milk, Cod (14%) (Fish), Salmon (9%) (Fish), Fresh Whipping Cream (Milk), Butter (Milk), Smoked Haddock (3%) (Fish), Wheat Flour, Fresh Single Cream (Milk), Spinach, Cheddar Cheese (Milk), Breadcrumbs (Wheat Flour, Yeast, Salt, Colours (Plain Caramel, Paprika Extract), Turmeric Extract, Sunflower Oil), Free Range Egg Yolk, Fresh Parsley, Salt, Fish Stock (Cod (Fish), Anchovy Paste (Fish), Potato Flakes, Salt, Lemon Juice, Onion Powder, Sunflower Oil), Lemon Juice, White Pepper, May also contain Nuts, Peanuts and Sesame
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
Preparation & Storage
- Delicious with seasonal vegetables
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 200�C/180�C fan/gas mark 6.2. Remove the film but leave the fish pie in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 minutes.3. Leave to stand for 2 minutes before serving.Make sure it's piping hot throughout.*Our wooden trays are designed for the oven, just make sure they don't touch the element or gas flame.
Please keep flat…Keep in a fridge that's below 5ºC. It's at its very best when cooked from fresh. If you do plan to freeze it, do it on the day you bought it and make sure you eat it within a month, defrosting it fully before cooking.…For use by date, see top of pack.
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