Loch Eye Pork and Cider Casserole
Delicious pieces of Loch Eye Pork slow cooked with Scottish Cider & finished with herby dumplings
This handmade Loch Eye Pork and Cider Casserole is bursting with the best locally sourced produce we can lay our hands on.
Serving suggestion: We think it tastes great with steamed green veggies.
Please note our delivery areas
Microwave – 800W
From Chilled: Lift corner of film or pierce; cook on full power for 2 minutes. Remove and shoogle or stir, then cook on full power 1 . minutes and let stand 1 minute.
From Frozen: Lift corner of film or pierce; cook on defrost 10 minutes. Remove and shoogle or stir, then cook on max 2 minutes and left stand for 1 minute.
Oven – 190°C/Fan 180°C/Gas 5
From Chilled: Preheat oven. Leave film on and cook 20 minutes. Remove film, check, then cook 10-15 minutes. Remove and stir before serving.
From Frozen: Preheat oven, leave film on, cook 30 minutes. Remove film, check, then cook 10-15 minutes. Remove and stir before serving.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted
|of which Sugars||3.3g||11.6g|
|of which Saturates||1.0g||3.5g|
Chicken Stock contains: Scottish Water, Chicken Extract, Carrot Juice, Onion, Garlic, Maltodextrin, Salt, Yeast.
Scottish Cider contains: Apples, Sulphites. (Sulphur dioxide).
Vegetable Suet contains: Vegetable Oils (85%), (Palm, Sunflower), Wheat Flour (with added Calcium, Iron, Niacin, Thiamin). (Gluten).
Natural Thickener contains: Potato Starch, Maltodextrin, Vegetable Oil (Palm), Dried Glucose Syrup, Emulsifier (Soya Lecithin).
For allergens see ingredients in bold.