Roasted Pepper and Lamb Ragu
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Roasted Pepper and Lamb Ragu

Roasted Pepper and Lamb Ragu

with Rosemary and Penne Rigate (Swap)

Inspiration really can come from the most unlikely places. When quizzed about the origins of this recipe, our chef went into another of his food-induced daydreams and started telling us about the time he lived in Bangkok. We’d seen this trick previously in Prime Minister’s Question Time when a politician gets asked one question and decides to answer an entirely different one. As it turns out though, he’d met two Sicilian brothers who moved to Thailand to introduce some good home cooked food at their restaurant, Calderazzo. This is a variation on one of their signature dishes, best accompanied by a cold Thai beer ;-)

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 war 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.

Preparation Time30 minutes
Cooking time
DifficultyEasy
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Nutritional information

/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions