A rich mushroom bolognese built from crushed brown mushrooms sautéed until deeply browned, then deglazed with red wine and slow-simmered with crushed tomatoes, carrots, celery, and fresh basil. It sits alongside Middle Eastern-style wild rice, a blend of parboiled, brown, and red rice toasted with cumin, cinnamon, and turmeric, then finished with fresh parsley. Oven-roasted mushrooms tossed with balsamic vinegar and thyme round out the plate alongside lightly crisped onions. Every component is fully plant-based and packed with layered, savoury depth.

Crushed tomatoes, diced tomatoes, tomato paste, brown mushrooms, parboiled rice, red rice, brown rice, carrots, onion, celery, garlic, olive oil, sunflower oil, balsamic vinegar, red wine, lemon juice, fresh basil, fresh parsley, fresh thyme, dried oregano, erythritol, ground cumin, ground cinnamon, turmeric, black pepper, kosher salt.

Sulphites.