A creamy salmon and dill pearl barley risotto with peas, asparagus tips, white wine and Regato cheese.
Pre-heated oven: 200°C/400°F/Gas 5-6. Fan oven: 180°C/355°F. 40 mins or longer if required.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat. Stir before serving.
Store at -18°C, do not refreeze once thawed
Water, Salmon (FISH) (21%), Onion, Pearl BARLEY, White Wine (Contains SULPHITES), Regato Cheese (MILK), Peas, Asparagus, Cream (MILK), Cornflour, Vegetable Oils (Rapeseed, Sunflower), Dill, Lemon Juice From Concentrate (Contains SULPHITES), Natural Flavourings (Contains FISH), Yeast Extract, Salt, Lemon Zest, Starch, FISH Stock, Pepper, Dried Onion, Dried Leek, Sugar, Dried Carrot, Dried Tomato, Ground Turmeric, Dried Thyme, Ground Bay Leaf.
May contain bones.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.