Simon Howie Beef Olives400g

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Simon Howie Beef Olives
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Beef Olives
Surpasses olive your expectations. A meal to relish. UK beef. With beef sausagemeat filling.

    Beef Sausagemeat Filling (70%): Beef (46%), Water, Rusk (Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Raising Agent (Ammonium Bicarbonate)), Beef Fat (9%), Wheat Starch, Salt, Wheat Gluten, Dextrose, Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamine), Emulsifier (Sodium Triphosphate), Preservative (Sodium Sulphite), Flavourings (Spice Extract, Herb Extract), Antioxidant (Sodium Ascorbate), Colour (Carmine)), Beef Silverside (30%)
    For allergens see ingredients in bold

    Typical valuesper 100g (per Olive)
    Of which Saturates4.8g
    Of which Sugars1.8g

    Allergy advice

    • Produced in a factory where other allergens are handled

    Oven cook

    To Brown before cooking: Heat 1-2 tablespoons of oil in a non-stick frying pan. Remove olives from all packaging and fry for 2-3 mins, turning frequently. Once browned place in an oven proof dish and follow oven instructions below.Preheat oven to 200°C/Gas Mark 6 (190°C for fan assisted ovens). Remove olives from all packaging and place in an oven proof dish, add enough water or beef stock to ensure the bottom half of each olive is covered along with some diced root vegetables. Cover and place the dish in the oven and cook for 40-45 minutes, turning the olives half way through cooking. Carefully remove the dish from the oven, place the cooked olives aside then thicken the stock to create sauce to pour over the olives.Always ensure that the centre of the beef olives are piping hot before serving.As all appliances may vary, these are guidelines only.


    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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