Arancini Balls

These crisp-on-the-outside, squidgy-on-the-inside balls of rice make great appetisers. We do three styles – squash and stilton; a smoked haddock kedgeree version; and our new wild mushroom & tarragon. Simply warm in the oven and serve with our Black Truffle Mayonnaise. Yum.

Each pack contains 12 balls.

Squash & Stilton Arancini Vegetable Stock, Arborio Rice, Butternut Squash, Blue Cheese (MILK), Sage, Shallots, White Wine (SULPHITES), MILK, Free Range EGG, Mascarpone (MILK), Panko Breadcrumbs which contains – (WHEAT Flour (GLUTEN), Salt, Yeast, Enzyme, Soy Oil (SOYA)), Salt & Pepper

Smoked Haddock Arancini Vegetable stock, Smoked Haddock, Arborio rice, White wine (SULHPITES), Shallots, MILK, Panko Breadcrumbs which contains – (WHEAT Flour (GLUTEN), Salt, Yeast, Enzyme, Soy Oil (SOYA)), Mascarpone cheese (Cream (MILK), MILK protein, Citric acid), Free range EGGS, WHEAT flour (GLUTEN), Parsley, Curry spices, Turmeric, Salt & Pepper

Mushroom Arancini Arborio Rice, Shallots, Wild Mushrooms, Tarragon, Garlic, White Wine (SULPHITES), MILK, Free Range EGG, Mascarpone (MILK), Panko Breadcrumbs which contains – (WHEAT Flour (GLUTEN), Salt, Yeast, Enzyme, Soy Oil (SOYA)), Salt & Pepper

See allergens in bold capitals

Lift parchment paper out of the wooden tray and place on a flat baking sheet. Separate the Arancini Balls (they’ll crisp up better if they’re not touching each other), then cook for 6 minutes in a 200c oven.

Keep refrigerated. 7 days unopened.

Can be frozen for up to 3 months.