Sticky salmon, broccoli and rice
Fish, soya and sesame. Check soy sauce for wheat/gluten; some brands may also contain sulphites.
Safety and allergens
Cook smart. Know the risks.
Practical food-safety and allergen guidance for every Melt Club Protein Meals recipe.
Dish-by-dish guide
Allergens in each recipe
These are the allergens intentionally included in each listed recipe, plus key ingredients to check. Always read current product labels before cooking.
Pulled fajita chicken wrap
Cereals containing gluten (wholemeal wraps), milk (Greek yogurt). Check fajita seasoning and wraps for additional allergens.
Steak, new potatoes and greens
No named allergens are intentionally included in the listed ingredients. Check garlic granules and any seasoning or stock used for allergens.
Meatballs with protein pasta
Eggs and cereals containing gluten (breadcrumbs and protein pasta). Check the pasta and breadcrumbs label for milk, soya, or other allergens.
Chickpea casserole
Celery. Vegetable stock may contain celery, gluten, soya, or other allergens depending on the brand.
Greek-yogurt protein bowl
Milk (Greek yogurt and potentially protein powder), peanuts (peanut butter), and cereals containing gluten (oats unless certified gluten-free). Check protein powder for soya and other allergens.
High-Protein Egg & Veg Breakfast Bowl
Eggs, milk (cottage cheese), and cereals containing gluten (wholemeal toast). Check the exact Aldi cottage cheese and bread labels for any additional allergens and current “may contain” statements; avocado, spinach and tomatoes are not named allergens but should be checked if substituted.
Allergen information
Recipes may contain, or use ingredients that contain, allergens including cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin, and molluscs.
Always check the packaging and current ingredient labels for every product you use. Brands, recipes, and manufacturing processes can change, and substitutions may introduce additional allergens.
Cross-contact and substitutions
If you have an allergy or intolerance, avoid cross-contact by using clean utensils, boards, pans, and preparation surfaces. Keep allergen-containing ingredients separate and do not rely on removing an ingredient after cooking.
Only make substitutions when you have checked that the replacement is suitable for your dietary needs. If you are cooking for someone else, ask about their allergies before preparing food.
Safe food handling
Wash hands before handling food and after touching raw meat, fish, eggs, packaging, bins, or pets. Keep raw foods separate from ready-to-eat foods, and clean work surfaces and utensils thoroughly.
Cook poultry, minced meat, sausages, and reheated meals until steaming hot throughout. Follow the storage, use-by, and cooking instructions on ingredient packaging.
Chilling, storage and reheating
Refrigerate perishable ingredients and cooked meals promptly. Cool cooked food quickly, divide into shallow containers where practical, and keep chilled food covered.
Use leftovers within the timeframe recommended on the ingredient packaging and reheat only once, until steaming hot throughout. Do not eat food that smells, looks, or tastes unusual.
UK guidance and recipe disclaimer
This page is designed to support safe home cooking and reflects general UK food-safety and allergen principles. It is not legal, medical, dietary, or allergy advice, and it does not replace guidance from a qualified professional or official authority.
Melt Club Protein Meals cannot guarantee that recipes, ingredients, or substitutions are free from allergens. You are responsible for checking ingredients, following product labels, and deciding whether a meal is safe for you or anyone you cook for.