Redcurrant & Rosemary Gravy

A rich redcurrant gravy perfect for roast lamb, Hot Pot and game.

Tasty Tips

Pan fry chunks of lamb, add to a casserole dish with chopped aubergine. Pour over the gravy and slow roast.

Roast duck legs in the gravy for a delicious alternative to traditional Sunday roasts.

Lovely with a vegetarian butternut squash and goats cheese pie.



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Water, Red Wine [Sulphur Dioxide], Orange Juice, Sugar, Onion, Tomato Paste, Redcurrant Puree (5%), Redcurrant Juice Concentrate (5%), Cornflour , Vegetable Bouillon [Sea Salt, Yeast Extract, Rice Flour, Dried Onion, Dried Carrot, Parsley, Ground Turmeric], Garlic Puree, Mushroom Stock Powder [Dried Glucose Syrup, Salt, Dried Mushroom (18%) [Maltodextrin, Mushroom Juice Concentrate (40%)], Yeast Extract, Sugar, Flavouring, Sunflower Oil], Rosemary (0.4%), Salt, Black Pepper.
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold.

Prepared in premises where mustard, egg, milk, soya and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 426
Energy (kcal) 100
Fat (g) 0.1
of which saturates (g) 0
Carbohydrate (g) 21
of which Sugars (g) 18
Protein (g) 1.2
Salt (g) 0.44

Once opened: Keep refrigerated and consume within 2 days.

320g ℮ ℮

Fruit Statement:

Sugar Statement:


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