Bighams – delicious handmade meals for two

1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
2. Remove the film and place the two en croutes with their greaseproof paper on a baking tray. For best results, brush the pastry with milk or whisked egg*.
3. Place in the centre of the oven and cook for 25 minutes until the pastry turns golden brown.
4. Leave to stand for 2 minutes before serving. Be careful, they’ll be hot.
Make sure they’re piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

Serving Suggestion

DELICIOUS WITH A SIMPLE SALAD OR YOUR FAVOURITE VEG

• Puff pastry (37%)
• Fresh salmon (26%)
• Smoked salmon sauce (26%)
• Creamy spinach (11%)

Puff pastry: wheat flour, water, sustainable palm oil, butter, rapeseed oil, salt.
Smoked salmon sauce: fresh milk, fresh cream, smoked salmon (17%), creamed horseradish, wheat flour, butter, fresh lemon juice, salt, white pepper.
Creamy spinach: spinach (80%), cream cheese (16%), black pepper.
Creamed horseradish: horseradish, sunflower oil, cream, mustard flour, acetic acid, salt, sugar, preservative (sodium metabisulphite*).
*Don’t worry, this just stops the horseradish from changing colour.

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This recipe contains fish, gluten, milk and mustard. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
WARNING: Although we do our very best to take out all the bones, some may remain.