HOB:
empty into a saucepan and gently heated till piping hot. Add a dash of water to
adjust the thickness of the sauce if required.

MICROWAVE:
Release the lid slightly and heat, stirring halfway till piping hot throughout.

OVEN:
empty the curry into an oven proof dish, covered with a lid or foil and place
into a hot oven (160c+) till piping hot.

MICROWAVE: Release the lid on one corner. Heat,
fluffing up the rice with a fork halfway, then placing back in the microwave,
till piping hot throughout.

 OVEN: empty the rice into an oven proof
dish, dash with a sprinkling of water, cover with a lid or foil and place into
a hot oven (160c+) till piping hot throughout.

Keep chilled at 5c and below. Consume
within use by date on lid.

Warm in the microwave for 20 seconds or in a preheated oven for a
few minutes with a sprinkling of water.

MICROWAVE:
Remove the starter from packaging and place on a microwaveable plate. Heat on a
medium setting turning halfway to heat evenly. Make sure the starter is hot
through to the centre.

OVEN:
Place the starter on an oven tray, and place into a hot oven. Heat till they
crisp up and are hot in the centre.

Keep chilled at 5c and consume within use by date on lid.

MICROWAVE: Remove the Pakora pieces from packaging and place on a
microwaveable plate. Heat on a medium setting turning halfway to heat evenly.
Make sure the Pakora is hot through to the centre. OVEN: Place the Pakora on an
oven tray, and place into a pre heated oven to 160c. Heat till hot in the
centre approx 15 mins. Keep a side the dip and enjoy as a cold accompaniment.