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Ingredients:
Red Onion (63%), Sugar, Spirit Vinegar, Dried Beetroot, Ginger Puree, Salt, Fennel Seeds, Nigella Seeds, Mixed Ground Spices, Gelling Agent: Pectin.
Suitable for vegetarians.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 687 |
| Energy (kcal) | 168 |
| Fat (g) | 0.1 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 39 |
| of which Sugars (g) | 38 |
| Protein (g) | 0.9 |
| Salt (g) | 1 |
Refrigerate after opening and consume within 4 weeks.
320g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 10 mins |
| Difficulty: | Easy |
| Serves: | 2-3 |
Mushrooms on Toast
Melt a big knob of butter (or vegan spread) in a frying pan. Add to this: sprinkle of Fresh Thyme, 2 Chopped Garlic Cloves, 1 sliced Small Red Onion. Fry for 1 minute until garlic starts to brown (not burn). Then add 250g of chopped chestnut mushrooms (also good with portobello mushrooms). Fry all for 4-5mins, until mushrooms start to soften. Then add a dessert spoon of Bay Tree Chutney, (it is particularly nice with Red Onion Marmalade or Garlic Pickle). Fry and keep stirring for another 2-3 minutes, then serve on Toasted Sourdough Bread with Salad leaves or Rocket.
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