Slow cooked beef shin lasagna
Roasted celeriac with wild garlic and walnut pesto
Allergens: gluten, dairy, egg, celery
Lasagna: Remove from fridge one hour before cooking. Remove cardboard lid, place in a preheated oven at 180°C for 40-45 mins. Ensure it’s piping hot and bubbling around the edges before serving.
Celeriac: Place on a baking tray and place in the oven for 15 minutes, alongside the lasagne. Remove from the oven and pour the pesto on top.