Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Plain Flour(ContainsCereals containing gluten)
a) Fill and boil your kettle and preheat your oven to 220°C. b) Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop onto the top shelf of your oven. c) Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. d) Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. e) Carefully add the potatoes to the boiling water and cook for 4-5 mins or until the edges have softened when you poke them with a knife.
a) Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). b) Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour, rosemary and garlic salt. c) Pop a lid on the pan and give your pan a shake to fluff up the potato and get the garlic salt and rosemary onto the potatoes. d) Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. e) Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-40 mins, turn halfway through.
a) Meanwhile, pop the mayo and truffle zest in a small bowl and mix together. b) Once the wedges are cooked, remove from the oven and pop onto a serving dish. c) Serve with the truffle mayo alongside for dipping. Enjoy!