Mac & Greens
Slow-cooked macaroni in a creamy Gruyere and mature Cheddar sauce with kale leaves, wholegrain mustard and a little black pepper, topped with crisp parsley breadcrumbs. A wholesome and nutritious recipe from the Daylesford chefs.
Ready in 35 minutes
Good to Freeze
Mashed potato topping: (48%) potato, butter (milk), salt, parsley, peppercorns. Fish pie sauce: milk, fortified wheat flour (calcium carbonate, iron, thiamin, niacin), butter (milk), white wine (sulphites), lemon juice, parsley, nutmeg, bay leaf powder, peppercorns, salt. Fish (22%) – cod (50%) (fish) (Gadus Morhua), smoked coley (50%) (fish) (Pollachius Virens) (salt, natural smoke flavouring).
ALLERGY ADVICE: see ingredients in bold.
Although care has been taken to remove all fish bones, some may remain.
per 340g serving
Energy 2776kJ 665kcal
of which saturates 13.9g
of which sugars 11.2g
Keep refrigerated 0–5˚C.
Suitable for freezing on day of purchase, use within one month.
Do not re-freeze once defrosted.
OVEN Preheat oven to180 ̊C fan, Gas Mark 4. Remove sleeve and film, place on a baking tray. Cook for 25 minutes (from frozen: 55 minutes at 180 ̊C fan) or until piping hot and golden.
MICROWAVE 750W:remove sleeve and film, place on a microwaveable plate. Cook for 4-5 minutes (from frozen 10-12 minutes) or until piping hot. Rest for 4 minutes before serving. Do not reheat.
The cardboard is 100% recycled, the tray is 85% recycled content and both are recyclable. The plastic film is not currently recyclable. Please dispose of responsibly.