Pastry (70%) [Wheat Flour, Margarine (Palm Oil, Water, Sunflower Oil, Salt, Emulsifiers: E322 (Soya), E471; Antioxidant: E307; Acidity Regulator: E330; Preservative: E202; Flavourings, Colours: E160a, E160b(i), E160b(ii), E160c, E160d, E160e), Water, Wheat Gluten, Salt, Antioxidant: E300], Chicken (21%), Onions (3%), Margarine [Vegetable Oils (Palm, Rapeseed, Coconut in various proportions), Water, Emulsifiers: E471, E475; Acidity Regulator: E330], Chickpea Flour, Green Chilli, Salt, Onion Granules, Cumin Seeds, Coriander Powder, Garam Masala (Ginger, Pepper, Fennel, Anise, Coriander, Chilli, Cardamom, Bay Leaves, Cumin, Cinnamon, Cloves, Nutmeg), Coriander Leaves, Chilli Flakes, Fenugreek, Chilli Powder.  

ALLERGEN INFORMATION: For allergens, including cereals containing gluten, see ingredients in bold. May also contain milk, celery, mustard and sesame.  

Warning: Although every effort has been made to remove all bones, some may remain.  

STORAGE INSTRUCTIONS: Store below -18°C. Do not refreeze after defrosting. Once opened, keep refrigerated and cook within 24 hours.

For best results, cook from frozen. If allowed to thaw, reduce cooking times.  

Optional: For a crisp, golden finish, brush the pastry with an egg wash prior to cooking. 

Oven – from frozen: Preheat oven to 220°C/Fan 200°C/Gas 7. Remove all packaging. Place the kebab rolls flat side down on a baking tray and bake for 20-25 minutes. 

Air Fry – from frozen: Preheat air fryer to 200°C. Remove all packaging. Place the kebab rolls flat side down in the air fryer basket, in a single layer, and cook for 15-17 minutes.  

All cooking appliances vary. These are guidelines only. Ensure the kebab rolls are cooked well and piping hot throughout.