We make the dahl with the lentils, garlic, turmeric, coriander and cumin, then fry the mushrooms in cumin and turmeric.
We also make the saag aloo at the same time with the potato & spinachusing the same spices, before mixing it with the dahl.
Setting new standards with FNK’s unique and ambitious recipes, using seasonal and fresh local produce in all our pies where possible. When you pick up one of our pies you will notice it feels heavy, that’s because it’s crammed full with our mouth–wateringly tasty fillings. All our pies are cooked in small batches under the watchful eye of Fraser Neal in our pie kitchen.
Our pies are approx. 220g, and come with a shelf life of 7 days from the day of arrival at your door.
Great mild tasting Indian flavours!
|Typical Values||per 100g|
|of which saturates||0.6g|
|of which sugars||2.6g|
Lentils, Mushrooms, Spinach, Potato, Turmeric, Cumin, Coriander, Garlic, Wheat Flour, Veurre (Palm oil free Vegan margarine, Virgin Coconut Oil* (48%), Extra Virgin Olive Oil* (29%), Filtered Water, Cacao Butter*, Hemp Seeds* (0.6%), Antioxidant: Rosemary Extract*. Contains 81% plant-based fat.), Water, Salt, Black Pepper
Refrigerate below 5°c, if freezing, freeze on day of purchase, consume within 3 months, defrost thoroughly before cooking
Preheat oven to 170°c, place pie on baking tray & cook for 20 mins