THE CRAB MAC + CHEESE BAKE.

Our signature Crab Shed Salcombe linguine, in a macaroni bake. This is a mac & cheese bake like no other. (We like to serve it with a fresh side salad.)

Supper servings. For 2-3 generously (£8-£12 per portion)

COOKING INSTRUCTIONS:

Keep frozen at -18, and cook from frozen.

If the Supper defrosts, keep refrigerated and consume within 48 hours. Cook for half the time recommended from frozen. Ensure it’s piping hot throughout before consuming.

Preheat oven to 180 fan/200 electric/GM 6.

Remove film and place on baking tray.

Cook for approx. 50 mins on the middle shelf (grab a glass of something nice, it’ll sail by).

Timings and temperatures can vary, appliance depending. Our Suppers get on well with AGAs, but not microwaves.

Supper’s ready when it’s piping hot throughout. For the best taste, allow to stand for up to 5 mins.  

INGREDIENTS: (Just like yours at home.)

White crab, Brown crab, Shellfish Bisque (Fish stock paste, Onion, Carrot, Celery, Fennel, Haddock, White wine, Celeriac, Smoked mackerel), Macaroni pasta, Double cream, Unsalted butter, Garlic, Parsley, Lemon juice, Sea salt, Cracked black pepper, Chilli, Ginger, Lemongrass, Cherry tomatoes, Spinach, Mozzarella, Cheese, Parmesan, Breadcrumbs, Fine sea salt.

Allergens - Crustaceans, Fish, Celery, Sulphites, Gluten, Lupin, Milk, Barley.

CAUTION: 

Each Supper is handmade, so although bones are carefully removed, some may have slipped through the net. 

Our kitchen handles all allergens. All known allergens are listed in bold.

OTHER INFO:

Due to the size of our business, we don’t have to supply a nutritional breakdown. We choose not to, only as we’re constantly innovating on our ingredient’s quantities, striving for that perfect Supper. We can of course supply an estimated breakdown, should you wish to see one, please contact us.