Charlie Bigham's moussaka
£7.00 (£10.69 per kg)
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||2.8g||9.0 g|
|- Sugars||2.2g||7.1 g|
|. *Typical values as sold|
Fresh Semi-Skimmed Milk, Lamb (20%), Aubergine (10%), Potato, Tomato, Tomato Pur�e, Fresh Onion, Free-Range Egg, Sunflower Oil, Butter (Milk), Wheat Flour, White Wine, Cheddar Cheese (Milk), Garlic Pur�e, Regato Cheese (Milk), Breadcrumbs (Wheat Four, Yeast, Salt, Colours: Plain Caramel, Paprika Extract, Sunflower Oil), Lamb Stock (Lamb Meat Concentrate, Yeast Extract, Salt, Sugar, Cornflour, Onion Concentrate, Rosemary Oil, Thyme Oil), Cornflour, Fresh Parsley, Salt, Oregano, Ground Coriander, Thyme, Nutmeg, Black Pepper, Cinnamon, Cayenne Pepper, Ground Pimento, Bay Leaf, Dried Mint, May also contain Nuts, Peanuts and Sesame
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 moussaka in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 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 5°C. 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.
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