Warm Spices, Fruity & Nutty with Earthy Parsnip
Perfect for Christmas, but fabulous any time of year, this nut roast is full of warm spice and fruitiness. Delicious along with your traditional seasonal trimmings or sumptuous with fragrant rice, roasted vegetables & sumac & cinnamon dusted aubergine wedges. Add some orange zest & toasted cumin to some soya crème for a silky sauce.
This 400g vegan roast is packed in a bakeable Panis Bois tray to serve 2-3.
2020 Allergen Chart [pdf 172kb]
Use by date is printed on label
Keep refrigerated. Suitable for home freezing.
Remove compostable NatureFlex™ bag and place in a suitable freezer container. For best results defrost overnight in fridge.
Ensure thoroughly defrosted. Consume within 24 hours of defrosting.
Best Served Hot
The following are a guide only, appliances may vary.
For best results – place compostable wooden tray in centre of a pre-heated oven at 200˚C/170˚C fan/Gas 6 and bake for 40-45 mins. Ensure food is piping hot before serving.
If frozen, for best results – defrost before reheating but can be reheated from frozen for 50-55 mins at 170°C (cover towards end of cooking so the top doesn’t brown too much).