Bighams – delicious handmade meals for two

1. Preheat your oven to 220ºC (200ºC with fan), or gas mark 7.
2. Remove the film but leave the meatballs al forno in its container. Place on a baking tray in the centre of the oven and cook for 25 minutes.
3. Leave to stand for 2 mins before serving.

Be careful, it will be hot.
Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

Delicious with garlic bread and a mixed salad

• Tomato sauce (43%)
• Pork and beef meatballs (21%)
• Fresh fusilli grande pasta (31%)
• Mozzarella cheese topping

Tomato sauce is made from: tomatoes (57%), fresh onions, white wine, extra virgin olive oil, tomato purée, sugar, balsamic vinegar, fresh garlic purée, fresh basil, salt, ground coriander, cayenne pepper.
Fresh fusilli grande pasta is made from: water, durum wheat semolina.
Pork and beef meatballs are made from: fresh pork (54%), fresh beef (23%), water, fine breadcrumbs, fresh pasteurised free range egg yolk, fresh garlic purée, salt, black pepper.
Mozzarella cheese topping is made from: fresh mozzarella, crushed chilli, fresh parsley.
Fine breadcrumbs are made from: wheat flour, yeast, salt.

Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

Click here to let us know your wine suggestion.

This recipe contains gluten, egg and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.