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£15/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat a dry frying pan, lightly toast the almonds and tip out onto a plate. Add the meatballs to the pan and fry for about 5 minutes, shaking the pan frequently, until the meatballs have browned all over. Use a slotted spoon to remove them to a plate. Add the onions to the residual pork fat in the pan and fry for a further 3 minutes.
Add the grains, stock pot, ras el hanout and 500ml boiling water to the pan, and bring to a gentle simmer. Cook for 5 minutes. Return the meatballs to the pan with the green beans and cook, covered for 8-10 minutes until the beans and grains are tender and the meatballs are cooked through with no pink meat in the centre.
Stir in the almonds, peaches and coriander, and cook for a further 2 minutes before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,908kJ/ 455kcals |
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Fat | 18g |
Saturated Fat | 4.5g |
Carbohydrates | 43g |
Sugars | 10g |
Fibre | 7.9g |
Protein | 25g |
Salt | 1.8g |
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