Mediterranean Ready Meal Selection

Traditional family recipes, handed down from our Managing Director’s mum.

Availability: In stock

£34.95
CODE: D2106
 
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From elegantly stuffed veal and chicken, through to rich vegetable dishes and juicy Pork Involtini, with soups, risottos, pasta and polenta too – you’re spoiled for choice with these authentic dishes from Nonna Gagliardi’s family cookbook!

Part of our range of authentic Italian dishes, straight out of the family cookbook of ‘Nonna’ (‘Nana’) Gagliardi! To find out more about these original family recipes, click here.

  • Taste the rich, natural flavours of the Mediterranean in every bite
  • Made with the finest ingredients – Donald Russell’s own grass-fed beef, free-range chicken and more
  • So convenient – simply pop in the oven or microwave – some even heat straight from frozen
Box Contains:

    • 1 Spaghetti Bolognese, 300g
    • 1 Lasagne, 440g
    • 1 Moussaka, 440g
    • 1 Minestrone Soup, 300g
    • 12 Polenta Fritters, in packs of 6, 230g per pack
    • 1 Aubergine Parmigiana, 300g
    • 1 Mushroom Risotto, 300g
    • 1 Peperonata, 200g

Free delivery on all orders over £80.00
Store below -18ºC
For best results, cook from frozen
If choosing to defrost, this should take 12 hours in the fridge.
Store below 5ºC once defrosted and use within 48 hours.
Pollo Ripieni

Ingredients
Half deboned free-range Chicken (59%)Stuffing: Turkey Meat (14.6%), Soft Cheese (9%) (MILK, Salt, Rennet), Goats Cheese (7%) (Pasteurised Goats MILK, Salt, Ferments, Coagulants), Ceps, Capers (Capers, Water, Spirit Vinegar, Salt), Shallots, Pea Protein, Preservatives: Sodium Nitrate.

Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy: 769 kJ / 184 kcal, Fat: 11.6g, of which saturates: 4.7g, Carbohydrates: 1.7g, of which are sugars 0.2g, Fibre: <0.5g, Protein: 18.3g, Salt: 0.62g.

Punta Ripiena

Ingredients
Veal Breast (50%), Beef (25%), Pork (8%), Parmesan (8%) (MILK), Water, Egg, Salt, Parsley, Garlic, Black Pepper.

Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy: 677 kJ / 162 kcal, Fat: 8.2g, of which saturates: 4.1g, Carbohydrates: 0.1g, of which are sugars 0.02g, Fibre: 0.05g, Protein: 21.8g, Salt: 0.5g.

Spaghetti Bolognese

Ingredients
Bolognese Sauce (73%): Meat (40%) (Beef (27%), Pork (14%)), Tomato (21%), Onion, Water, Red Wine (6%) (Preservative: SULPHUR DIOXIDE), Carrots (5%), Tomato Puree, CELERY (3%), Beef Glaze (Concentrated Beef Juices, Corn Starch, Beet Sugar, Salt, Concentrated Vegetable Juices (Tomato, Onion)), Modified Maize Starch, Salt, Olive Oil, Garlic, Basil, Oregano, Ground Bay, Black Pepper. Cooked Pasta (27%): Spaghetti Pasta (100%) (Durum WHEAT Semolina, Water).


Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy 568 kJ / 136 kcal, Fat: 4.38g, of which saturates: 1.67g, Carbohydrates: 15.60g, of which are sugars 2.13g, Fibre: 2.29g, Protein: 8.83g, Salt: 0.54 g

Pork Involtini

Ingredients
Pork (65%), Cream Cheese (10%) (MILK, Salt), Water, Shallots, Pecorino, Rocket, Bread Crumbs (WHEAT FLOUR, Salt, Dextrose), Salt, Pepper, Modified Starch, Guar Gum, Lactose (MILK).


Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy Energy: 571 kJ / 136 kcal, Fat: 5g, of which saturates: 2.5g, Carbohydrates: 4g, of which are sugars 2.5g, Fibre: 0g, Protein: 18g, Salt: 1.1g.

Mushroom Risotto

Ingredients
Aubergine (37%): (Aubergine (80%), Sunflower Oil (20%) Tomato Sauce (27%): [Tomato (85%), Onion, Tomato Puree, Olive Oil, Modified Maize Starch, Vegetable Bouillon [Salt, Maltodextrin, Potato Starch, Yeast Extract, Vegetables (Onions, Parsnip, Parsley), Sunflower Oil, Spices (Turmeric, Lovage, Pepper, Garlic, Mace, Nutmeg), Spice Extract (Lovage Extract), Anti-Caking Agent (Silicon Dioxide)], Brown Sugar, Basil, Butter (MILK), Garlic, Salt, Black Pepper. Cheese Sauce (33%): Cream (MILK) (61%), Medium Fat Hard Cheese (MILK) (contains: Lysozyme) (EGG), Water, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Modified Maize Starch, Lemon Juice from concentrate (Preservative: Potassium METABISULPHITE), Stabiliser Mix (EGG, Gelling Agent: Pectin, Sugar). Topping (3%): Medium Fat Hard Cheese (MILK) (contains: Lysozyme) (EGG).

Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy 912 kJ / 220 kcal, Fat: 20g, of which saturates: 6.86g, Carbohydrates: 3.5g, of which are sugars 2.67g, Fibre: 1.16g, Protein: 6.61g, Salt: 0.62g

Vegetable Risotto

Ingredients
Arborio Rice (28%), Roasted Courgette & Red Pepper (19%) [Courgette (64%), Red Pepper (36%)], Onion, Water, Tomato, Single Cream (MILK), White Wine (contains SULPHITES, Butter (MILK), Tomato Puree, Vegetable Bouillon [Salt, Maltodextrin, Potato Starch, Yeast Extract, Sugar, Vegetables (Onion, Parsnip, Parsley), Sunflower Oil, Spices (Turmeric, Lovage, Pepper, Garlic, Mace, Nutmeg), Spice Extract (Lovage Extract), Anti-caking Agent (Silicon Dioxide)], Garlic, Salt, Modified Maize Starch, Sunflower Oil, Thyme, Oregano, Black Pepper.


Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy 573 kJ / 136 kcal, Fat: 5.07g, of which saturates: 2.86g, Carbohydrates: 19.54g, of which are sugars 2.97g, Fibre: 0.72g, Protein: 2.45g, Salt: 0.66 g

Minestrone Soup

Ingredients
Vegetables (56%) (Potatoes, Courgettes Carrots, Leeks, CELERY, Cabbage), Water, Tomatoes (9%), Cooked Pinto Beans (3%), Olive Oil, Beef Bouillon (Maltodextrin, Salt, Yeast Extract, Beef Extract, Sugar, Natural Flavouring, Vegetables (Onions, Parsnips), Sunflower Oil, Potato Starch, Spices (Garlic, Lovage, Nutmeg), Beef Powder, Caramelised Sugar, Natural Roasted Onions Flavouring), Modified Maize Starch, Parsley, Basil, Salt.


Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy 197 kJ / 46 kcal, Fat: 1.98g, of which saturates: 0.29g, Carbohydrates: 5.65g, of which are sugars 1.84g, Fibre: 1.23g, Protein: 1.39g, Salt: 0.5 g

Polenta Fritters

Ingredients
Water, Ground Maize (25%), Potato Flakes, Potato Starch, Whey Protein (MILK), Rapeseed Oil, Iodised Salt (Salt, Potassium Iodide), Spice (Turmeric).


Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy Energy: 503 kJ / 120 kcal, Fat: 1.8g, of which saturates: 0.2g, Carbohydrates: 22.0g, of which are sugars 1.2g, Fibre: 2.5g, Protein: 2.5g, Salt: 1.0g.

Aubergine Parmigiana

Ingredients
Aubergine (37%): (Aubergine (80%), Sunflower Oil (20%) Tomato Sauce (27%): [Tomato (85%), Onion, Tomato Puree, Olive Oil, Modified Maize Starch, Vegetable Bouillon [Salt, Maltodextrin, Potato Starch, Yeast Extract, Vegetables (Onions, Parsnip, Parsley), Sunflower Oil, Spices (Turmeric, Lovage, Pepper, Garlic, Mace, Nutmeg), Spice Extract (Lovage Extract), Anti-Caking Agent (Silicon Dioxide)], Brown Sugar, Basil, Butter (MILK), Garlic, Salt, Black Pepper. Cheese Sauce (33%): Cream (MILK) (61%), Medium Fat Hard Cheese (MILK) (contains: Lysozyme) (EGG), Water, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Modified Maize Starch, Lemon Juice from concentrate (Preservative: Potassium METABISULPHITE), Stabiliser Mix (EGG, Gelling Agent: Pectin, Sugar). Topping (3%): Medium Fat Hard Cheese (MILK) (contains: Lysozyme) (EGG).

Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS

Nutritional Values: Typical per 100g: Energy 912 kJ / 220 kcal, Fat: 20g, of which saturates: 6.86g, Carbohydrates: 3.5g, of which are sugars 2.67g, Fibre: 1.16g, Protein: 6.61g, Salt: 0.62g

Peperonata

Ingredients
Red Peppers (22%), Yellow Peppers (22%), Courgettes (20%), Aubergines (11%), Onions, Water, Olive Oil, Vegetable Bouillon [Salt, Maltodextrin, Potato Starch, Yeast Extract, Vegetables (Onions, Parsnip, Parsley), Sunflower Oil, Spices (Turmeric, Lovage, Pepper, Garlic, Mace, Nutmeg), Spice Extract (Lovage Extract), Anti-Caking Agent (Silicon Dioxide)], Garlic, Modified Maize Starch, Basil, Salt, Black Pepper.

Allergy Advice:For allergens, including cereals containing gluten, see ingredients in CAPITALS.

Nutritional Values: Typical per 100g: Energy 252 kJ / 59 kcal, Fat: 3.68g, of which saturates: 0.55g, Carbohydrates: 5.23g, of which are sugars 3.71g, Fibre: 1.39g, Protein: 1.29g, Salt: 0.83g
Pollo Ripieni

For best results, cook from frozen.

Allow it to sit in its bag at room temperature for 10 minutes prior to roasting, whether frozen or defrosted.
Remove all packaging and place skin side up into an ovenproof dish.
Cook in a preheated oven at 200ºC/ Fan 190ºC/ Gas 6 for:

FROM FROZEN: 70 - 75 minutes
FROM DEFROSTED: 55 – 60 minutes
Remove from the oven and allow to rest for 10 minutes before serving.

PLEASE NOTE:
Ensure the product is piping hot throughout. Do not reheat once cooked. Slice across the grain of the meat for even slices of tender meat, complete with stuffing.

SERVING SUGGESTIONS:
Serve hot with warm Peperonata, Buttery Mashed Potatoes, or Vegetable Risotto.

Punta Ripiena

Remove defrosted meat from its packaging, pat dry with kitchen paper and allow the meat to come to room temperature for up to 15 minutes before cooking. Place the roast in an ovenproof roasting tin and rub ½ tsp salt and 1 tsp mustard all over the skin, add a little oil to the bottom of the tin and roast in a pre-heated oven at
200ºC/Fan 180º Gas 6 for 20 minutes.

Add 1 chopped onion and 80g finely diced celery to the tin and continue cooking for 20 minutes. Deglaze with 200 ml white wine and continue cooking for 20 minutes. Add 250 ml light chicken or vegetable stock and continue cooking for 30 minutes.
Remove the meat, cover with foil and set aside to rest. Mix the sauce with a hand blender and sieve into another pan then place on the hob and reduce until the sauce thickens. To serve, carve the meat and arrange on preheated plates and serve with the sauce.

PLEASE NOTE:
Ensure the product is piping hot throughout. Do not reheat once cooked. Slice across the grain of the meat for even slices of tender meat, complete with stuffing.

SERVING SUGGESTION:
Serve hot with warm Peperonata and mashed potatoes with olive oil.


Spaghetti Bolognese

For best results cook from frozen in the microwave.
Microwave: Based on 800 watt. Do not pierce the film. Cook until piping hot:

From FROZEN: 6-8 minutes
From DEFROSTED: 3-4 minutes
Stir before serving.


Oven: Do not pierce film. Place tray onto a baking tray.
Cook in preheated oven at 180°C/ Fan 160°C/ Gas 4 until piping hot for:

FROM FROZEN: 30-35 minutes
FROM DEFROSTED: 18-20 minutes
Stir before serving.

PLEASE NOTE:
Since the Bolognese is a homemade-style sauce, some separation of juices will naturally occur. Simply stir, before tossing the spaghetti to evenly dress it with the sauce. Do not reheat once cooked.

SERVING SUGGESTION:
Finish with a little grated Parmigiana Reggiano, and a few torn fresh basil leaves.

Pork Involtini

Cook from defrosted.
Defrost Pork Involtini thoroughly in the refrigerator, for 12 hours.
Carefully remove all packaging and pat dry. Add a little oil to a frying pan, place the meat into the pan and cook over a medium heat for 6-8 minutes, turning occasionally. Ensuring the product is piping hot throughout. Remove from the pan and allow to rest for 1-2 minutes. This helps the juices settle before slicing or serving, ensuring moist, succulent meat.

PLEASE NOTE:Ensure the product is piping hot throughout.
Do not reheat once cooked.

SERVING SUGGESTIONS:
Delicious served hot with Caramelised Carrots and Roasted New Potatoes with Fennel & Red Onion, or cold with a fresh green salad.

Mushroom Risotto

For best results, cook from frozen in the microwave.

Microwave: Based on 800 watt. Do not pierce the film. Cook until piping hot:

From FROZEN: 6-8 minutes
From DEFROSTED: 3-4 minutes
Stir before serving.

Oven: Do not pierce film. Place tray onto a baking tray.Cook in preheated oven at 200°C/ Fan 180°C/ Gas 6 until piping hot for:

FROM FROZEN: 30-35 minutes
FROM DEFROSTED: 18-20 minutes
Stir before serving.

PLEASE NOTE:
Do not reheat once cooked.

SERVING SUGGESTION:
Add a drizzle of extra virgin olive oil, sprinkle over grated Parmigiana Reggiano and a few fresh rocket leaves.

Vegetable Risotto

For best results cook from frozen in the microwave.

Microwave: Based on 800 watt. Do not pierce the film. Cook until piping hot:

From FROZEN: 6-8 minutes
From DEFROSTED: 3-4 minutes
Stir before serving.

Oven: Do not pierce film. Place tray onto a baking tray.
Cook in preheated oven at 200°C/ Fan 180°C/ Gas 6 until piping hot for:

FROM FROZEN: 30-35 minutes

FROM DEFROSTED: 18-20 minutes

Stir before serving.

PLEASE NOTE:
Do not reheat once cooked.
SERVING SUGGESTION:
Add a drizzle of extra virgin olive oil, sprinkle over a little grated Parmigiana Reggiano and fresh chopped parsley

Minestrone Soup

For best results cook from frozen in the microwave.
Microwave: Based on 800 watt. Do not pierce the film. Cook until piping hot:

From FROZEN: 6-8 minutes
From DEFROSTED: 3-4 minutes

Stir before serving.

Oven: Pierce film and place tray onto a baking tray.
Cook in preheated oven at 200°C/ Fan 180°C/ Gas 6 until piping hot for:


FROM FROZEN: 30-35 minutes
FROM DEFROSTED: 22-25 minutes
Stir before serving.

PLEASE NOTE:
Do not reheat once cooked.

SERVING SUGGESTIONS:
Add a drizzle of olive oil, sprinkle over a little grated Parmigiana Reggiano and fresh basil leaves. For an even more substantial meal, serve with warm, crusty ciabatta.

PLEASE NOTE:
Not suitable for microwave cooking. Do not reheat once cooked.

SERVING SUGGESTIONS:
Serve hot as either a main course, or as a delicious side dish to grilled or roasted meats.

Polenta Fritters

For best results, pan-fry from frozen.

Remove product from packaging before cooking.
PAN FRY: Preheat a little oil in a pan over medium heat. Pan-fry frozen fritters for 6-8 minutes until crisp. Occasionally turn fritters gently during cooking.

OVEN:Place frozen fritters on a tray lined with baking paper and cook in a preheated oven at 200°C/Fan 190°C/Gas 5 for 18-20 minutes. For a crispy finish, dot each fritter with a little butter halfway through cooking.

SERVING SUGGESTIONS:
Serve hot as a side dish with steaks. For restaurant style presentation, top with fillet or rump medallions, and surround with a drizzling of sauce or jus. Fritters can also be sprinkled with parmesan cheese or fresh chopped herbs.

Aubergine Parmigiana

For best results, cook from frozen in the oven.
Remove film and place tray onto a baking tray.
Cook in preheated oven at 200°C / Fan 180°C / Gas 6 until piping hot for:

FROM FROZEN: 30-35 minutes
FROM DEFROSTED: 20-25 minutes

Remove from oven and allow to stand for 5 minutes before serving.

PLEASE NOTE:

Not suitable for microwave cooking. Do not reheat once cooked.

SERVING SUGGESTIONS:
Serve hot as either a main course, or as a delicious side dish to grilled or roasted meats.

Pepperonata

For best results, cook from frozen in the microwave
Microwave: Based on 800 watt. Pierce the film and cook until piping hot:


From FROZEN: 6-8 minutes
From DEFROSTED: 3-4 minutes
Stir before serving.

Oven: Pierce film and place tray onto a baking tray.
Cook in preheated oven at 200°C/ Fan 180°C/ Gas 6 until piping hot for:


FROM FROZEN: 25-30 minutes
FROM DEFROSTED: 18-20 minutes
Stir before serving.

PLEASE NOTE:
Do not reheat once cooked

SERVING SUGGESTIONS:
Serve as a main course or as a side dish. Add hot to pasta, or serve traditionally with steamed potatoes. In summer it is delicious served to accompany grilled meats.


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