per 100g
cal., 128
fat., 9.3g
sat fat., 1.2g
sugars., 2.7g
protein., 6.7g

cook from chilled.

pan fry: in a medium-hot pan cook the ragu until piping hot. depending on preference and use you can keep frying until crispy or serve once warmed through.

oven roast: pre heat the oven to 180°c and cook for 8 minutes.

waste hack: leftovers work great as a filling in a burrito with the addition of a fresh tomato salsa and fresh herbs.

Fermented Vegetables (Mushrooms, Onions, Beetroot), Tomato, Onions, Carrots, Red Wine [Sulphites], Olive Oil, Miso (Water, [Soybeans], Rice, Salt), Wheat Gluten, Tamari ([Soybeans], Salt, Vinegar), Tomato Puree, Rapeseed Oil, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Folic Acid, Thiamin), Garlic, Bulgur Wheat, Flaxseed, Salt, Thyme, Black Pepper