Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Coq au Vin
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 9.5 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| free range chicken | |
| 1 person | 404g |
| 2 people | 808g |
| cooking | microwave / oven |
Sauce (53%) [Water, Carrots (17%), Celeriac (17%) (CELERY), Oyster Mushrooms (14%), Red Wine (7%) (SULPHITES), Tomato Puree, Swedes (7%), ALMOND Milk Alternative [Spring Water, ALMONDS, Sea Salt], Garlic Infused Extra Virgin Olive Oil (5%), Fennel (5%), Red Wine Vinegar [Cabernet Sauvignon Vinegar, Concentrated Grape Must, SULPHITES], Tamari SOY Sauce [SOYA Beans, Water, Salt, Distilled Alcohol, Koji Seed (Aspergillus Oryzae)], Chicken Stock, Tapioca Starch, Sugar, Lemon Zest, Salt, Black Pepper], Potatoes (20%) [Potatoes (88%), Garlic Infused Extra Virgin Olive Oil (6%), Parsley (4%), Mixed Herbs (1%) [Parsley, Thyme, Tarragon, Sage], Black Pepper], Chicken (17%) [Chicken (85%), Garlic Infused Extra Virgin Olive Oil (7%), Mixed Herbs [Parsley, Thyme, Tarragon, Sage], Salt, Black Pepper], Spinach (9%), Peas (3%)
For allergens please see ingredients in bold.
| Typical Values | per 100g | per 404g |
|---|---|---|
| energy kJ | 446.29 | 1803 |
| energy kCal | 106.93 | 432 |
| fat g | 5.20 | 21 |
| of which saturates g | 0.79 | 3.2 |
| carbohydrates g | 7.18 | 29 |
| of which sugars g | 2.48 | 10 |
| fibre g | 1.96 | 7.9 |
| protein g | 6.68 | 27 |
| salt g | 0.42 | 1.7 |
Per Serving:
Vitamin A (ret eq)
1131.2 ug
139.3% of RI
Vitamin K
347.4 ug
468.2% of RI
Manganese
1.6 mg
75.5% of RI
Potassium
1325.1 mg
65.2% of RI
Sat Fat
3.2 g
16.3% of RI
RI = Reference Intake
Low Sugar
Low Saturated Fat - Heart*
Source of Fibre
High in Vitamin K - Bones
Source of Potassium - Blood
Source of Manganese - Bones
High in Protein - Muscles, Bones
2 of 5 a day - Diversity
High in Vitamin A - Immunity
*normal cholesterol levels
Microwave
1 Person
Preferred Method
Microwave 800W
8 mins
Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce only, re-cover and cook for a further 3.5 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
Preferred Method
Microwave 800W
16.5 mins
Remove sleeve and pierce film. Cook for 9.5 mins. Stir sauce only, re-cover and cook for a further 7 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: Oven 195°C / 175°C Fan / Gas mark 5
55 mins
Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!
2 People: Oven 195°C / 175°C Fan / Gas mark 5
65 mins
Preheat oven. Remove sleeve and pierce film. Cook for 65 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains celery, sulphites, almond, soya, nuts.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
