Good To Know

Ingredients & Nutritional's

Chicken Stock (Water*, Chicken Bones, Celery, Onion, Carrot, Garlic, Tomato Puree, Sunflower Oil, Peppercorns, Thyme, Bay Leaves), Cornflour, Dijon Mustard, White Wine Vinegar, Tamari (Soy), Salt*, Pepper. Asterix (*) Denotes Non-Organic Ingredients. See allergens in Bold. Please note this is produced in an environment where nuts and other allergens may be used In this or other recipes.

Nutritionals per 100g: Energy: 183 kJ / 44 kcal | Fat: 2.9 g | of which saturates: 0.7 g | Carbohydrates: 0.5 g | of which sugars: 0.2 g | Protein: 4 g | Salt: 0.83 g

Our Farms & Suppliers 

Pegoty Hedge is a family-run, organic mixed farm in Worcestershire with farming roots stretching back four generations. Committed to organic principles, the farm has cultivated a thriving natural environment along the River Severn, supporting the growth of wild birds, bees, insects, and butterflies. Since 2008, Pegoty Hedge has been handcrafting meals in small batches from scratch, using only the finest organic ingredients and home-grown produce, inspired by original family recipes. Each meal reflects their dedication to passion, provenance, patience, and pride.

How To Cook 

We recommend:

Steps for Cooking Frozen Beef Gravy:

1. Thaw the Gravy:

   • If possible, transfer the frozen gravy to the fridge and let it thaw overnight.
   • If you're short on time, you can thaw it more quickly by placing the gravy container (sealed) in a bowl of cold water. Change the water every 30 minutes until it's defrosted.

2. Heat on the Stovetop:

   • Once the gravy has thawed, pour it into a saucepan.
   • Heat the gravy on medium heat, stirring occasionally to prevent it from sticking to the pan or forming lumps.
   • Once the gravy begins to simmer, lower the heat and continue stirring for another 2-3 minutes until it is hot throughout.