Back by popular demand, this autumnal classic is packed with roasted mushrooms and leeks, in a creamy sauce finished with miso and thyme. It's rich and comforting dinner on a cold evening!

Mushrooms (39%), Water, Leeks (12%), Onion, Spinach (12%), Celery, Coconut Milk [Coconut Kernel Extract, Water] (16%), Garlic, White Miso [Water, Soya Beans, Rice, Salt], Cold Pressed Rapeseed Oil, Smoked Paprika, Porcini Mushroom Powder, Gluten Free Vegetable Bouillon [Potato Starch, Hydrolysed Vegetable Protein (containing Soya), Sea Salt, Vegetables (15%) (Parsnip, Onion, Sweet Potato, Carrot, Leek), Cornstarch, Vegetable Oil, Celery Seeds, Parsley, Turmeric, White Pepper, Garlic, Mace, Lovage, Nutmeg], Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt, preservative: sodium bisulphite (contains Sulphites)], Cornflour, Black Pepper, Thyme, Salt.

Allergens highlighted in bold. Cooked in a kitchen that handles gluten, peanuts, nuts and fish.

Please Note: The details above are correct as of 28th May 2026 but as we are constantly improving our recipes it is essential to check the label on the packaging.

ON THE HOB

Add your Blocks to a saucepan with 1 tbsp of water and cover with a lid. Simmer on a medium heat for 1 minute per Block plus 5 extra minutes, stirring occasionally.

IN THE MICROWAVE

Microwave from frozen on full power (1000w) for 1 minute per Block plus 1 extra minute, stirring halfway through and leaving to stand for 1 minute before serving.

Ensure food is piping hot, appliances may vary. Once heated, do not refreeze. Keep frozen until ready to heat.