Charlie Bigham's beef bourguignon & dauphinoise potatoes850g

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Charlie Bigham's beef bourguignon & dauphinoise potatoes
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Tender beef, slow-cooked in red wine with mushroom and Borettane onions, served with our creamy potato dauphinoise.
Oven cook in 30 mins. For 2. Prepared with pride in my kitchen, cooked in yours.

    Potatoes (25%), British Beef (17%), White Onions, Fresh Milk, Fresh Cream (Milk), Red Wine, Button Mushrooms, Carrots, Borettane Onions, Celery, Cheddar Cheese (Milk), Smoked Pancetta Lardons (Pork, Salt, Dextrose, Glucose Syrup, Antioxidant Sodium Ascorbate, Preservatives: Potassium Nitrate and Sodium Nitrite*, Flavourings, Garlic Powder), Rapeseed Oil, Tomato Purée, Garlic Purée, Beef Stock (British Beef, Yeast Extract, Salt, Tomato Purée, Molasses, Lemon Juice Concentrate, Onion Powder), Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Butter (Milk), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cornflour, Grana Padano Cheese (with Egg Lysozyme**) (Milk), Roasted Garlic, Porcini Mushroom Powder, Salt, Fresh Parsley, Beef Gelatine, Black Pepper, Rosemary, Ground Bay Leaves, Thyme, Ground Nutmeg, Ground Star Anise, White Pepper, *Don't worry, this is part of the traditional curing method of Smoked Pancetta Lardons, **Fear not, this is a traditional ingredient of Grana Padano Cheese
    For allergens, including Cereals containing Gluten, see ingredients in bold

    . *Typical values as sold

    Typical valuesper 100g*
    Of which Saturates3.1g
    Of which Sugars1.0g

    Allergy advice

    • May Contain Nuts
    • May Contain Peanuts
    • May Contain Sesame
    • May also contain Nuts, Peanuts and Sesame


    • WARNING: Although we do our very best to take out all the bones, some may remain.

    Oven cook

    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. (Be careful not to grill by mistake!)2. Remove the film but leave the beef bourguignon and potato dauphinoise 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 hot throughout.*Our wooden trays are designed for the oven. Just make sure they aren't placed close to any element or flame.




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