Product Information

  • SKU: # 8204519
  • With quick-dry performance and easy, throw-on fit, the Backcast III™ Water Short transitions from swim trunk to fishing piece whenever the mood strikes you.
  • The Performance Fishing Gear™ (PFG) collection is specifically designed for mobility and protection with the angler in mind.
  • Nylon poplin:

    • Lightweight, textured nylon weave offers quick-dry performance.

    • Omni-Shade™ UPF 50 fabrication protects your skin during outdoor activity by blocking harmful Ultraviolet A and Ultraviolet B rays (UVA and UVB).
  • Elastic, belt-loop waistband with inner drawstring.
  • Slash hand pockets.
  • Back zip pocket.
  • Mesh brief lining.
  • PFG patches set at the back.
  • 100% nylon;

    Lining: 100% polyester.
  • Machine wash and tumble dry.
  • Imported.
  • Product measurements were taken using size MD, inseam 8. Please note that measurements may vary by size.
  • If you're not fully satisfied with your purchase, you are welcome to return any unworn and unwashed items with tags intact and original packaging included.
  • Measurements:
    • Waist Measurement: 32 in
    • Outseam: 18 in
    • Inseam: 8 in
    • Front Rise: 12 in
    • Back Rise: 17 in
    • Leg Opening: 28 in
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RECIPES

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Mary Berry's wonderfully different take on lasagne is super quick, perfect for a midweek supper.

Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish measuring about 30x20cm/12x8in and 6cm/2½in deep.

Ingredients

  • butter, for greasing
  • 6 large dried lasagne sheets
  • 75g/2¾oz mature Cheddar cheese, grated

Trunk Trunk Backcast Columbia III™ Water Water Backcast Columbia III™ Columbia For the pork and spinach sauce

For the tomato sauce

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.

  2. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.

  3. Water Columbia Columbia Columbia Trunk Trunk III™ Water III™ Backcast Backcast For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.

  4. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.

  5. Columbia Columbia Backcast Columbia Trunk Backcast Trunk III™ Water III™ Water For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.

  6. Drain the lasagne sheets.

  7. Trunk III™ III™ Columbia Columbia Backcast Backcast Water Water Columbia Trunk Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.

  8. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

Recipe Tips

Tip 1: Lasagne sheets can vary in size, so you may need more or fewer sheets.

Tip 2: Soaking the sheets of dried lasagne really helps to soften them so that they absorb the sauce better. You could also use fresh sheets of lasagne.

Tip 3: The lasagne can be prepared up to 1 day in advance and cooked when required.

Tip 4: The uncooked lasagne can be frozen. Defrost fully before cooking.

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