Chicken Satay

Jasmine Rice (36%), Coconut Milk (Extract 70%, Water, Emulsifier E435), Water, Honey, Peanut Sauce Paste (Lemongrass, Garlic, Dried Red Chilli, Shallot, Salt, Galangal, Salt, Coriander Seed, Cumin, Kaffir Lime Peel, Cardamom, Cinnamon, Nutmeg, Dried Red Chilli),Sugar (Pure Sugar Cane). [Mustard], Chicken Breast [UK] (21%), Yeast Extract, Turmeric, Garlic, Tumeric Powder, Coriander Powder, Coriander, , Cumin, Pepper, Fenugreek, Garlic, Salt, Fennel, Mustard, Chilli., Carrots, Chinese Cabbage, Cucumber, Vinegar.

• Peanuts
• Mustard

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving.

❄️ FROM CHILLED

MICROWAVE: Remove the pickle and place the lid loosely on the container. Place on a microwaveable plate and heat on full power for 3-4 minutes or until piping hot and stand for 1 minute.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the pickle, lid and any outer packaging. Place on a baking tray at the top of oven for 20 minutes or until piping hot. Stand for 1 minute before serving.

❄️ ❄️ FROM FROZEN

MICROWAVE: Remove the pickle and place the lid loosely on the container. Place on a microwaveable plate and heat on full power for 7-8 minutes or until piping hot and stand for 1 minute.

OVEN: Preheat oven to 180°C (Gas Mark 5). Remove the pickle, lid and any outer packaging. Place on a baking tray at the top of oven for 30 minutes or until piping hot. Stand for 1 minute before serving.