📣 Incoming: Your next midweek tray bake recipe...👩‍🍳 Ingredients 8 Linda McCartney’s Vegetarian Sausages 450g Jersey Royals, halved & quatred 2 courgettes, sliced 250g mixed cherry tomatoes 100g asparagus ½ red onion, quartered ½ red pepper, sliced ½ yellow pepper, sliced 180ml olive oil 1 tbsp garlic powder 1 tbsp mixed herbs 1 tbsp smoked paprika 2 garlic clove, peeled 30g fresh parsley 30g fresh basil 15g mint leave 1 tbsp dijon mustard 1 tbsp capers 3 tbsp red wine vinegar Salt and pepper

Our latest lunchtime obsession? Linda's tasty & versatile Vegemince in our Gochujang Fried Rice recipe's always a winner! 👏 Try it for yourself 👇🏻 Ingredients 150g Linda McCartney's Vegemince ½ Onion, finely chopped 1 Tbsp Soy Sauce ½ Tbsp Maple Syrup 1 Tbsp Gochujang ½ Tbsp Sesame Oil 1 Garlic, minced 2 Tbsp Water 250g Cooked Rice (leftover or packet) 60g Frozen Peas ½ Tbsp Sesame Oil Sesame Seeds Spring Onions, sliced Spicy Vegan Mayo Fresh Red Chilli, sliced Method In a bowl, mix together

Quick, tasty and filling... ​ Shredded Vegan Hoisin Duck Wrap.​ One wrap = 24g Protein 8g Fibre. Cooks in under 10 mins.​ Simple. ⏰🏃‍♀️🌯 Recipe in the comments | Linda McCartney Foods