Italian Lamb Stew with Pappardelle

This is yesterday's meal, just as delicious today and 1 euro cheaper! Individually packaged in sustainable disposable packaging. A truly Italian pasta dish with tender slow-cooked lamb (better living 2 stars), fragrant and full of flavour from the herbs and spices. The capers give this authentic sauce a fresh twist. I serve it with a green salad of courgette and fennel, dressed with fresh basil dressing.

Lamb neck (better living 2 stars), tomatoes, courgette, carrot, cherry tomatoes, fennel, celery, white onion, leek, garlic, celeriac, fresh basil, parsley, rosemary and thyme, capers, nutmeg, cumin seeds, coriander seeds, fennel seeds, pappardelle pasta, red wine, homemade chicken stock (contains celery), extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, selderij, sulfiet.

Microwave

Heat the pappardelle pasta with lamb stew covered for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

These containers cannot go in the oven; transfer the food to an ovenproof dish. Heat the pappardelle pasta with lamb stew covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person). Serve with the salad (cold).

Energy131,74 kcal

Protein7,87 g

Fat4,91 g

of which saturated1,2 g

Carbohydrates12,46 g

Dietary fibre1,55 g

Salt0,24 g

Average weight: 540 g