FIELD DOCTOR Mac + Cheese (416g)
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
Sauce (50%) [ALMOND Dairy Free Milk Alternative [Spring Water, Organic ALMONDS, Sea Salt], Oyster Mushrooms (30%), Water, Fennel, Extra Virgin Olive Oil, Chives (4%), Parmesan Cheese (4%) (MILK), Tapioca Starch, Sweet White Miso [Cultured Rice, Water, SOYA Beans] Sea Salt, Tapioca Starch, Mixed Herbs (1%) [Parsley (70%), Thyme (18%), Tarragon (6%), Sage (6%)], Salt, Dried Chives, Black Pepper], Gluten Free Brown Rice Penne (30%) [Brown Rice Flour], Spinach (9%), Courgettes (9%), Parmesan Cheese (1%) (MILK), Parsley, Brazil Nuts (0.6%) (BRAZIL NUTS, TREE NUTS), Paprika
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).
Cooking from frozen:
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 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.
Keep frozen below -18C and do not refreeze if defrosted.