Ruby recommends: This goes well with my carrot and parsnip puree or a crisp mixed leaf salad.
*Best cooked from frozen*
Oven cook only - 40-45 mins
*Please see back of pack for full instructions*
Tomatoes (24%), Milk (21%) Pasta (Egg, wheat) (11%) Squash butternut, (11%), Aubergine, (6%), Spinach, (4.5%), Onion (3.5%) Flour (wheat) (2.5%) Butter unsalted (2.5%) milk, Parmesan (2%) milk, Cheese, (2%), Carrots (2%), Mozzarella, (dairy)(1.5%) Creme fraiche, (dairy), Celery, Basil fresh, Cream milk, Salt, garlic, Oil vegetable rapeseed, Thyme fresh, Nutmeg ground, Pepper black, Sage fresh, Rosemary fresh, Oregano fresh, Bay leaf.
Milk, Egg, Wheat, dairy, celery, rapeseed.
*Only 328 Calories per portion* Ruby Says "I chargrill the aubergines to give a smokey...
*Only 210 Calories per portion* Ruby Says "My vegan take on a classic Mexican dish....
*Only 243 Calories per portion* Ruby Says "I toast my Indian spices to add warmth...
Ruby Says "I make this rich and flavourful risotto in a heavy based sauce pan,...
20% off first orders
20% off your first order, use the code NEW20 at checkout