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DUCK LIVER PARFAIT ROLL INGREDIENTS: DUCK LIVER MOUSSE , DUCK LEAN LIVER , DUCK FAT , WATER , MILK POWDER , PORTO , SALT , WHEAT FLOUR , COLOURING AGENTS: E120, E150a , PEPPER , SCHALLOTS , SUGAR , MILK PROTEIN,LACTOSE , DETROSE , ANTIOXYDANT: SODIUM ERTHORBATE , PRESEVATIVE: SODIUM NITRITE , SPICES . DÉCOR: COATING DUCK FAT, COATING EMULSIFIER: E-471, COATING: COLORING AGENT (E161b)

IJEBU GARRI MILLED AND DRIED CASSAVA. A COARSE GROUND FLOUR MADE FROM PEELED AND WASHED CASSAVA TUBERS, CREAMY WHITE IN COLOUR, FINE GRANULAR CONSISTENCY. PRESENTED IN A 1.5 KG RESEALABLE PLASTIC BAG MARKED PRIDE OF AFRICA

PRAWN AND MANGETOUT GYOZA (STEAMED DUMPLINGS) WITH A PONZU DIP. GYOZA INGREDIENTS : TIGER PRAWNS 37%, SUI MAI PASTRY 36%, CABBAGE, MANDETOUT 5%, ONIONS, CHINESE CHIVES, GINGER, WHITE WINE, SWEET CHILLIES, SALT, SESAME OIL, SUGAR, SOYA SAUCE, GROUND BLACK PEPPER. GYOZA IS STEAMED AT 100 DEGREES C FOR 210 SECONDS, THEN HOTPLATED FOR A BROWN EFFECT ON ONE SIDE BEFORE FREEZING.

COOKED AND FROZEN SHRIMP WONTONS IN SOUP, CONTAINED IN A 145 GRAM BOWL. CONTAINS 5 SHRIMP WONTONS WEIGHING A MINIMUM OF 85 GRAMMES AND A SOUP WEIGHING A MINIMUM OF 60 GRAMMES. THE PERCENTAGE OF SHRIMP IN THE WHOLE PRODUCT IS 27.08%. THE SHRIMPS ARE OF THE SPECIES PANNAEUS VANNAMEI. THE PRODUCT REQUIRES MICROWAVE COOKING BFORE BEING CONSUMED.

GLUTEN FREE BINDER. 100% MAIZE FLOUR. PROCESSED TO ELIMINATE ENZYME ACTIVITY. DESIGNED TO PROVIDE WATER AND FAT BINDING QUALITIES IN MANUFACTURED MEAT. SUITABLE FOR FRESH SAUSAGES, MEAT PATTIES, HOT DOGS AND OTHER MANUFACTURED MEAT PRODUCTS. ALSO FOR USE IN BAKERY AND GENERAL FOOD PRODUCTS. PRESENTED IN A 25KG BAG.