Ingredients: dried vegetables 38,6% (potato, red bell pepper 12,9%, garlic, onion 1%), salt, corn starch, herbs 9% (marjoram, parsley leaf, thyme, rosemary), spices 7,6% (ginger, coriander, juniper berry, black pepper, bay leaf, chilli pepper, allspice), yeast extract, ΖΜΑΧΟΦΣΙΞΗ (ΨΙΥΘ ΗΜΦΥΕΞ), vegetable oils (sunflower oil, palm oil), caramelised sugar, acidity regulator (citric acid), beet juice concentrate, ΨΘΕΑΥ ΠΣΟΥΕΙΞ ΘΪΔΣΟΜΪΤΑΥΕ.May contain: ΥΣΑΓΕΤ ΟΖ ΕΗΗΤ, ΤΟΪ, ΝΙΜΛ, ΓΕΜΕΣΙΑΓ, ΝΦΤΥΑΣΔ ΤΕΕΔΤ. ΑΜΕΣΗΪ ΑΔΧΙΓΕ: ΖΟΣ ΑΜΜΕΣΗΕΞΤ ΤΕΕ ΙΞΗΣΕΔΙΕΞΥΤ ΙΞ ΒΟΜΔ. Best before:/Batch number: on the packaging. Store in a dry, cool place. 400 g pork neck, 600 g peeled potatoes, 100 g onion, 60 min 4 servings Instructions: 1. Cut the pork neck into four thin slices (about 100 g each), quarter the peeled, raw potatoes and julienne the onions. 2. Preheat the oven to 200°C. Put all the ingredients into the bag from the upper part of the packaging and add spices from the lower part of the packaging. Seal the bag using the attached clasp about 6-8 cm below the opening of the bag. 3. Gently turn the bag to distribute the seasoning evenly. 4. Place the bag in a heat-resistant dish, do not cover. Put into an oven preheated to 200°C and roast on the lower rack for 60 minutes. After removing from the oven, cut the end with the clasp. Mind the hot bag and air. Serve with a white cabbage salad. ; Net weight: 30g.

Nutritional value 100g: Energy value: 631kj / 151kcal, Fat 8.3g, including saturated fatty acids 2.9g, carbohydrates 11.3g, including sugars 0.6g, Fibre 1.2g, Protein 7.2g, Salt 0.7g.