Smoked Haddock Fish Cake with Parsley Sauce – Smoked haddock, capers, paprika, potato, flat leaf parsley, fresh horseradish, white wine, cream, wheat flour, wheat breadcrumbs, Stock (water, onion, garlic, tomato, celeriac, herbs, spice, salt, glucose syrup, maltodextrin, yeast extracts, sugar, rapeseed oil), arrowroot, salt & pepper


Remove lid & cook – place on tray in a preheated oven at 180c for 20 minutes, cook sauce separately in a pan until hot. Cooking timings are a guide and depend on your appliances, please ensure all food Is piping hot prior to eating.


Allergy Information - For allergens, see ingredients in bold


Storage: Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Not suitable for cooking from frozen. Follow the preparation guidelines above. Once defrosted use on the same day and do not refreeze. Defrost thoroughly for a minimum of 24 hours in the fridge. Keep refrigerated below 4°C. Once opened, use immediately.

Smoked Haddock Fish Cakes with Parsley Sauce for 2