Smoked Haddock and Bacon with Rice
Diced smoked haddock and smoked bacon in a creamy white wine and Cheddar sauce with rice .
Ingredients
Smoked Haddock and Bacon with Rice (350g)
Cooked Rice (38%) (Water, Long Grain Rice, Wild Rice, Rapeseed Oil, Salt), Smoked Haddock (25%) (Haddock (FISH), Salt), MILK, Water, Double Cream (MILK), Smoked Bacon Lardons with Added Water (4%) (Pork, Water, Salt, Sugar, Stabilisers (Triphosphates, Polyphosphates), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite)), White Wine, Mature Cheddar Cheese (MILK), Cornflour, Onion, Rapeseed Oil, Parsley, Lemon Juice Concentrate, Acid (Citric Acid).
For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
Nutritional Information
Smoked Haddock and Bacon with Rice (350g)
| Per Serving (350g) | Per 100g | |
|---|---|---|
| Calories | 389kcal | 111kcal |
| Energy | 1645kj | 470kj |
| Fat | 7.40g (of which saturates 4.20g) | 2.10g (of which saturates 1.20g) |
| Carbohydrates | 51.4g (of which sugars 1.8g) | 14.7g (of which sugars 0.5g) |
| Fibre | 4.9g | 1.4g |
| Protein | 26.6g | 7.6g |
| Salt | 1.70g | 0.49g |
Simple to Prepare
Smoked Haddock and Bacon with Rice (350g)
For best results please microwave.
Microwave:
Remove sleeve, pierce film several times and place in microwave.
The following is a guide only.
850W microwaves: Full power for 3 minutes
1000W microwaves: Full power for 2 minutes 30 seconds
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve.
DO NOT REHEAT.
Oven:
Remove sleeve and film. Remove the contents from the tray.
Place in an oven proof dish and cover with foil.
Place in a preheated oven for 20 - 25 minutes.
ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.
Easy to Store
Store your meals in a cool, dry cupboard – no fridge or freezer needed.
Our slow-cooking method keeps them safe and tasty without added preservatives. Just keep them away from direct sunlight and enjoy whenever you're ready.