Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Coq au Vin (Low FODMAP)
british chicken in a rich red wine sauce with carrot, celeriac, swede + oyster mushrooms cooked in extra virgin olive oil with a side of herbed sauteed potatoes, spinach and peas. Low FODMAP.
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 10.25 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| chicken | |
| 1 person | 363g |
| cooking | microwave / oven |
Sliced Potatoes (26.6%), Chicken (22.6%), Carrots (12%), Oyster Mushrooms (8%), Extra Virgin Olive Oil (5.3%), Spinach, Celeriac (CELERY) (4.8%), Tomato Puree [tomato], Red Wine [Water, Red Wine, Salt, SULPHITES] (4%), Swede (2.7%), Fennel, Peas (1.3%), Tamari [water, SOYA beans, sea salt], Parsley Flat (0.8%), Tapioca Starch, Lemon Zest, Chicken Stock (Chicken Extract, Chicken Fat, Salt), Herb Mix, Brown Sugar, Sea Salt, Black Pepper
For allergens please see ingredients in bold.
this meal contains a FODMAP safe amount of peas
this meal contains a FODMAP safe amount of beans
this meal contains a FODMAP safe amount of oyster mushrooms
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 376g |
|---|---|---|
| energy kJ | 454 | 1706 |
| energy kCal | 109 | 408 |
| fat g | 6 | 21 |
| of which saturates g | 0.9 | 3.3 |
| carbohydrates g | 7 | 25 |
| of which sugars g | 3 | 10 |
| fibre g | 2 | 6 |
| protein g | 7 | 25 |
| salt g | 0.5 | 1.7 |
Per Serving:
Vitamin A (ret eq)
1052.8 ug
129.7% of RI
Vitamin K
323.4 ug
435.8% of RI
Manganese
1.5 mg
70.3% of RI
Potassium
1233.3 mg
60.7% of RI
Sat Fat
3.3 g
16.8% of RI
RI = Reference Intake
Low Sugar
Low Saturated Fat - Heart*
Source of Fibre
High in Vitamin K - Bones
Source of Potassium - Blood
Source of Manganese - Bones, Energy
High in Protein - Muscles, Bones
High in Vitamin A - Immunity
*normal cholesterol levels
Microwave
1 Person
microwave 800W
8 mins
Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce only, re-cover and cook for a further 3.5 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
microwave 800W
16.5 mins
Remove sleeve and pierce film. Cook for 9.5 mins. Stir sauce only, re-cover and cook for a further 7 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person:
Preferred Method
1 Person
oven 195°C / 175°C Fan / Gas mark 5
55 mins
Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!
2 People:
Preferred Method
oven 195°C / 175°C Fan / Gas mark 5
65 mins
Preheat oven. Remove sleeve and pierce film. Cook for 65 mins, ideally on a flat baking tray, and then stir sauce only. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains celery, sulphites, soy, mushroom, garlic.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
