This is an absolute springtime belter made by slowly caramelising leeks and garlic as the base for a creamy mustard and tarragon sauce. It's packed with shredded chicken and peas and finished with fresh lemon and black pepper.

Coconut Milk [Coconut Kernel Extract, Water] (32%), Chicken (30%), Peas (18%), Onion, Leek (12%), Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt, preservative: sodium bisulphite (contains Sulphites)] (3%), Garlic, Lemon Juice [contains Sulphites], Cold Pressed Rapeseed Oil, Cornflour, Black Pepper, Chicken Bouillon [Salt, Palm Oil, Potato Starch, Yeast Extract, Sugar, Dehydrated Chicken Meat, Chicken Fat, Natural Flavourings, Turmeric, colour: plain caramel], Smoked Paprika, Salt, Tarragon (<1%).

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

Please Note: The details above are correct as of 6th 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.