We spend five hours slow-cooking our pork pot roast in a rich, homestyle gravy. So you get a super-tender, irresistible roast made from pork shoulder, the most flavourful and marbled cut.
Grilled carrots, lightly seasoned with extra virgin olive oil, garlic and ginger. Frozen at the peak of freshness.
There’s something very comforting in knowing you can serve up a meal for your youngest food critics and they’ll actually eat it – especially when time is at a premium on busy weeknights. After hearing from parents across the country, these tried-and-true recipes are the ones that get the biggest ‘thumbs up’ from their kids at home.
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