FIELD DOCTOR Mac + Cheese (416g)

£7.15

Gluten free brown rice pasta in a creamy almond & cheese sauce with herbs, oyster mushrooms, spinach & courgette, topped with a parmesan crumb & brazil nuts.

Recipe certified low FODMAP by Monash University
Gluten free
2 of 5 a day

Ingredients

Gluten free Brown Rice Penne (30%) (Brown Rice Flour), Oyster Mushrooms (30%), Spinach (9%), SOYA Milk (Spring Water, SOYBEANS), Courgettes (9%), Aubergine (8%), Fennel, Extra Virgin Olive Oil, Parmesan Cheese (5%) (MILK), Chives (4%), Tapioca Starch, Parsley, Thyme, Tarragon, Sage, Yeast Extract (Yeast Extract, Salt), Smoked Sea Salt, Paprika, Black Pepper.

For allergens, see ingredients, in BOLD CAPITALS.

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).

Heating instructions

Cooking from frozen:

Microwave

Microwave (Preferred method) 800W 9 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Remove film, then cook for a further 4.5 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven Gas mark 5 | 195°C/175°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray. Rest for 3 mins, check piping hot & enjoy!

Cooking from defrosted:

This meal is not suitable for cooking from defrosted.

Storage

Keep frozen below -18C and do not refreeze if defrosted.