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📣 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

💍 Say 'I do' to quick & easy plant-based meals with new Linda's Quick Cook Chicken Steaks, especially delicious in our Marry me Chicken recipe 🤭 Ingredients 2 Linda McCartney’s Quick Cook Chicken Steaks 3 tsp olive oil 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp dried oregano 1 tbsp smoked paprika 1 tbsp vegan butter 2 echalion shallots, thinly sliced 3 garlic cloves, finely sliced 2 tbsp sun-dried tomato paste 1 tbsp chilli flakes (optional) 400ml vegetable stock 150ml vegan single cream

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