Cut in half lengthways, snip away the white ducts away with kitchen scissors.
Sauté in butter on both sides for 2 to 3 minutes in hot but not smoking heavy, non-stick frying pan.
Season with salt and pepper. They will shrink as they brown.
When done whole, juice runs pink with a slight pink centre.

Defrost in fridge overnight. Remove slices from packaging and pat dry with kitchen paper.
Preheat a large frying pan. Brush oil directly onto the slices and season with salt and pepper.
Cook on a medium heat for 45-60 seconds on each side.
Remove from the pan place on a preheated plate and allow to rest for 2 minutes before serving.

• Energy: 685 kJ/ 163 kcal
• Fat: 5g, of which Saturates: 1.9g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 21.5g
• Salt: 0.18g

• Energy: 406 kJ/ 97 kcal
• Fat: 3g, of which Saturates: 1g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 15.7g
• Salt: 0.4g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours