Slow cooked beef shin lasagna | Roasted celeriac with wild garlic and walnut pesto (two portions)

Description

Slow cooked beef shin lasagna
Roasted celeriac with wild garlic and walnut pesto

Allergens: gluten, dairy, egg, celery

Heating instructions

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.