how to use

You can cook your Miniscoff meals in the oven or the microwave. Cooking instructions can be found on each pack. However, since you're here, there's no harm in a quick recap...

microwave

All instructions are for cooking FROM FROZEN.

  • Take pie out of box (no need to pierce film).
     
  • Zap on HIGH for up to 3 minutes (800W) or 4.5 minutes (650W).
     
  • And for a further 4-8 minutes on DEFROST or 30% power (for pasta dishes, peel back film and stir halfway through).
     
  • Check meal is piping hot all the way through and allow to cool a little before serving.
     
  • If you want to defrost it first, we suggest you defrost it in the fridge. Cook times will be a fraction of those above. Cook only what you need and use the remainder within 24 hours.
     
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oven

All instructions are for cooking FROM FROZEN.

  • Preheat oven to 200˚C, 400˚F or Gas Mark 6.
     
  • Take pie out of box (...you'd be surprised).
     
  • Place on a baking tray in the middle of the oven (no need to pierce or remove film) and cook for 30-40 minutes
     
  • Check meal is piping hot all the way through and allow to cool a little before serving.
     
  • If you want to defrost it first, we suggest you defrost it in the fridge. Cook times will be a fraction of those above. Cook only what you need and use the remainder within 24 hours.
     
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hob

All instructions are for cooking FROM CHILLED.

  • Heat gently in a saucepan, stirring occasionally until warmed through thoroughly.
     

microwave

  • Remove lid and replace lightly on top.
     
  • Heat for 2 to 3 minutes on high
     
  • Stir and make sure your sauce is heated through thoroughly before serving.
     
  • For younger eaters allow to cool a little first.
     

Suitable for all ages from 12 months.

Keep in fridge. Once opened use within 24 hours. Suitable for home freezing too, preferably freeze on day of purchase and use within 3 days of defrosting. Once thawed do not refreeze.
 

sauce clip image

microwave

All instructions are for cooking FROM FROZEN.

  • Take pie out of box (no need to pierce film).
     
  • Zap on HIGH for up to 3 minutes (800W) or 4.5 minutes (650W).
     
  • And for a further 4-8 minutes on DEFROST or 30% power (for pasta dishes, peel back film and stir halfway through).
     
  • Check meal is piping hot all the way through and allow to cool a little before serving.
     
  • If you want to defrost it first, we suggest you defrost it in the fridge. Cook times will be a fraction of those above. Cook only what you need and use the remainder within 24 hours.
     
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oven

All instructions are for cooking FROM FROZEN.

  • Preheat oven to 200˚C, 400˚F or Gas Mark 6.
     
  • Take pie out of box (...you'd be surprised).
     
  • Place on a baking tray in the middle of the oven (no need to pierce or remove film) and cook for 30-40 minutes
     
  • Check meal is piping hot all the way through and allow to cool a little before serving.
     
  • If you want to defrost it first, we suggest you defrost it in the fridge. Cook times will be a fraction of those above. Cook only what you need and use the remainder within 24 hours.
     
cliptwo1

hob

All instructiona are for cooking FROM CHILLED.

  • Heat gently in a saucepan, stirring occasionally until warmed through thoroughly.
     

microwave

  • Remove lid and replace lightly on top.
     
  • Heat for 2 to 3 minutes on high
     
  • Stir and make sure your sauce is heated through thoroughly before serving.
     
  • For younger eaters allow to cool a little first.
     

Suitable for all ages from 12 months.

Keep in fridge. Once opened use within 24 hours. Suitable for home freezing too, preferably freeze on day of purchase and use within 3 days of defrosting. Once thawed do not refreeze.
 

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recipes

Try and use the best ingredients you can - it makes all the difference! If you can't find organic, then try for local or British.

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ali baba's shepherds pie

 

Serves a hungry family of 6

ali baba's shepherd's pie badgeA yummy, succulent take on a traditional shepherd’s pie with organic British lamb and some hearty mash.

750g

 

minced British lamb

800g

 

chopped Italian tomatoes (tinned)

2

 

medium onions, chopped

1

 

red pepper, diced

100g

 

dried apricots, chopped

2

 

cloves garlic

1 tbsp

 

tomato purée

10g

 

Marigold organic vegetable bouillon (add to 250mls water)

1 tbsp

 

dried Marjoram

2 tsp

 

mild curry powder

pinch

 

ground cinnamon

1 tsp

 

Kitchen Garden minced organic coriander

3

 

courgettes, chopped and blanched (optional)

 

 

 

 

 

Mash Potato Topping

800g

 

mashed potatoes (Desirée we find are the best)

 

 

butter and milk

In a large heavy pan brown the mince. Once nicely browned, add chopped onion, garlic and peppers and heat until vegetables start to soften. Add tomato puree, curry powder, and cinnamon and cook for 2 minutes. Stir in the tomatoes; bring to the boil; add apricots and vegetable bouillon; turn down the heat and simmer for 45 minutes. Just before assembling the pie, stir in the coriander.

For the topping, cook potatoes until soft and mashable. Drain, mash and stir in the required amount of butter and milk.

To assemble: spoon the meat into an oven proof baking dish, layer the blanched courgettes over the meat then pile the mashed potatoes on top. Place in a pre-heated oven at 200 degrees for 20-25 minutes or until the topping is golden brown.

Serve with some seasonal veg and let the troops tuck in!

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curly wurly chicken

 

Serves a hungry family of 6

curly wurly chicken badgeA srummy Bolognese made with organic chicken in a rich tomato sauce with basil and served with curly wurly pasta.

400g

 

minced British chicken (try for a mix of breast and thigh meat

50g

 

smoked bacon, chopped

800g

 

chopped Italian tomatoes (tinned)

600g

 

passata

2 medium

 

onions, finely chopped

2 medium

 

carrots, finely chopped

1/2 stick

 

celery, finely chopped

50g

 

white mushrooms, finely chopped

1 tbsp

 

olive oil

1 tsp

 

Marigold organic vegetable bouillon (add to 250mls water)

2 tsp

 

oregano

pinch

 

pepper and cinnamon

2 tsp

 

Kitchen Garden minced organic coriander

1 dsp

 

fresh organic basil

 

 

 

450g

 

Curly pasta

Fry the chicken mince and bacon in the olive oil. Add the onion, garlic, carrots, celery and mushrooms. Gently heat until vegetables start to soften. Add the tinned tomatoes and passata. Add the oregano and the vegetable bouillon (mixed with 60mls of water) and simmer the whole mixture for 45 minutes.

Gently whiz the mixture with a hand blender as required. Add pepper to taste and a pinch of cinnamon. Just before serving, add 2 teaspoons of Kitchen Garden minced basil or 1 dessertspoon of finely chopped fresh basil.

Serve with Cavatappi (or curly) pasta and some seasonal veg. Bolly marvellous!

 

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