Instructions

Brought food through our Pryd at Home service?

You'll find instructions to cook all our dishes here.

Shepherd’s Pie, made with Gower Salt Marsh Lamb

Cook from frozen

To microwave (based on a 850kw Microwave): Heat on ‘Defrost’ for 2 minutes, then heat on full power for 3 minutes. Ensure it’s piping hot and leave to stand for 1 minute.

To oven cook: ‘Pop out’ the Shepherd’s Pie from the plastic container and decant into an oven proof dish. Cook at 160’ for 40 minutes, and ensure it’s piping hot.

Traditional Beef / Vegetable Lasagne

Cook from frozen.

For best results heat in the oven at 160’ for 55 minutes. Ensure it’s piping hot before serving.

Welsh Beef Chilli Con Carne, served with Rice

For best results microwave from frozen.

To heat the chilli, microwave on ‘Defrost’ for 2 minutes, then heat on full power for 3 minutes. Ensure it’s piping hot and leave to stand for 1 minute before serving.
For the rice, microwave on ‘Defrost’ for 2 minutes, then heat on full power for 2 minutes. Ensure it’s piping hot and leave to stand for 1 minute before eating (timings based on a 850kw Microwave).

Welsh Beef Bourguignon with Mash & Roasted Veg

For best results microwave from frozen.

Microwave each container on ‘Defrost’ for 2 minutes, then heat on full power for 3 minutes. Ensure it’s piping hot and leave to stand for 1 minute (based on a 850kw microwave).

Gower Salt Marsh Shank of Lamb with Mash & Roasted Veg

For best results microwave from frozen.

To heat the Lamb Shank, microwave on ‘Defrost’ for 2 minutes, then heat on full power for 5 minutes. Ensure it’s piping hot and leave to stand for 1 minute before serving.
Microwave the potato and veg on ‘Defrost’ for 2 minutes, then heat on full power for 2 minutes. Ensure it’s piping hot and leave to stand for 1 minute before eating (timings based on a 850kw Microwave).

WARNING:

Please do not place plastic containers in the oven.

Metal containers should not be placed in the microwave.

Please check that all food should be piping hot before serving.