Frozen: Chestnut mushroom and puy lentil moussaka with pecorino and aubergine. Veg. Serves one.
Frozen: Chestnut mushroom and puy lentil moussaka with pecorino and aubergine. Veg. Serves one.
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A bristolKTCHN favourite. A single portion of classic moussaka, but vegetarian - the rich ragu is made with puy lentils and mushrooms cooked down with red wine, oregano and cinnamon, but the rest is just the same: layers of aubergine and potato, topped off with a cheesy bechamel.
Ingredients (allergens in bold)
Chestnut mushrooms, potato, aubergine, onion, garlic, cinnamon, oregano, thyme, tomato, red wine, lentils, bay leaf, milk, butter, flour, baking powder, pecorino, eggs
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
