The new range includes what Wrights believes to be the nation’s favourite dishes, such as: beef lasagne verdi, chicken and smoky bacon pasta, chicken curry, chicken tikka, chilli con carne, lamb hotpot, lamb mousakka, as well as others.
A selection of meat-free alternatives have also been developed using the same cooking technique, according to the firm, which has already launched the meals in the foodservice sector.
Exceptional quality
Head of new product development at Wrights, Sue Gwilliam, says: “The food development process is what drives the quality of our products and with this new range we have put a lot of effort into delivering exceptional quality at affordable prices.
“For bolognaise, our beef and tomato ragu cooks for three hours to bring out the flavour.”