THE FINEST HOME-REARED MEATS DIRECT FROM NORFOLK TO YOUR DOORSTEP PURCHASE ONLINE NOW
Veg Stock (Water, Onion, Carrots, Leeks, Garlic, celery, Thyme, Rapeseed Oil), Shallots, Carrots, Peas(6%), Chestnut Mushrooms(5%), Tenderstem Broccoli, barley (5%), Curly Kale, White Wine (Sulphites), Spring Onion, Baby Spinach, Blended Vegetable Oil, Garlic, Salt, Tarragon, Black Pepper, Thyme
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery containing gluten, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, nuts, sesame seeds, and sulphites
Pearl Barley & Roast Veg Stew for 1 from Farmyard Frozen (V)
Chestnut Mushrooms, Pea & Tarragon Puree
A hearty and warming plant-based stew featuring roast root vegetables, sprouting broccoli and earthy chestnut mushrooms. All cooked with pearl barley in a fragrant vegetable broth, cold-pressed Norfolk rapeseed oil and finished with a vibrant pea and tarragon puree.
Chef recommends serving as a plant based main course with our crunchy roast potatoes.
COOKING INSTRUCTIONS Serves 1
Preheat the oven to 190°C / Fan 180°C / Gas mark 5. Remove sleeve, pierce film, put on a baking tray and place on the middle shelf. Cook for 26-28 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving.
Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.
Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat the oven to 190°C / Fan 180°C / Gas mark 5. Remove sleeve, pierce film, put on a baking tray and place on the middle shelf. Cook for 15-17 mins or until piping hot. Remove baking tray and leave to stand for 1 minute before serving
Please use within 48 hours of defrosting
Please note we have a minimum total order value of £24 for free local delivery and click and collect and £45 for free national delivery. Orders under £45 with national delivery will be charged £8 shipping