MENU | DELIVERED JUNE 2


DETOX 1

 


Creamy tomato daal with roasted cauliflower, crispy kale and coriander

INGREDIENTS

Onion, garlic, ginger, curry powder, garam masala, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, cauliflower, cavolo nero, lime, coriander, vegetable oil

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Total Carbs 93.1g; Fibre 34.7g; Salt 0.25g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  1. Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.

  2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente.

  3. Place the cauliflower in your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside. 

  4. Remove any hardy stems from the cavolo nero, then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn.

  5. Empty the tomato daal into your other saucepan along with a splash of water to loosen. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 5-10 minutes. Add more water as needed if it starts to stick while cooking.

  6. Roughly chop the coriander leaves.

  7. Divide the tomato daal between serving bowls, top with the charred cauliflower and crispy cavolo nero, then garnish with a squeeze of lime and chopped coriander. Enjoy!


NOURISH 1

Slow-roasted celeriac steaks with summer vegetable ratatouille, fluffy quinoa and a tangy sauce vierge

INGREDIENTS

Celeriac, thyme, sea salt, extra virgin olive oil, onion, garlic, tomato puree, balsamic vinegar, puy lentils, red pepper, courgette, aubergine, plum tomatoes, capers, dijon mustard, garlic, parsley, basil, lemon, red wine vinegar, quinoa

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 618kcal; Protein 30.1g; Fat 18.3g; Saturated Fat 2.6g; Total Carbs 92.5g; Fibre 26.4g; Salt 2g

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  1. Boil your kettle, then take out a frying / griddle pan and two saucepans.

  2. Fill one of your saucepans with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the quinoa, reduce the heat to a low simmer and cook for 6-8 minutes or until tender but al dente.

  3. Warm the ratatouille over a low-medium heat in your other saucepan, around 5-8 minutes.

  4. Place your frying pan over a medium high heat. While it warms up, rub a little oil over your celeriac steaks and season with salt and pepper. Once the pan is searing hot, add your steaks and fry for 2-3 minutes on each side, or until golden on both sides. Celeriac skin is edible (and nutritious!), but you can remove it before serving if preferred.

  5. To serve up, divide the quinoa between serving bowls or plates, then top with the ratatouille and celeriac steaks. Drizzle over the sauce vierge and enjoy!
     


NOURISH 2

Spicy turmeric and lemongrass laksa with tender grilled aubergines, crispy oyster mushrooms, udon noodles, coriander and lime

INGREDIENTS

White onion, garlic, lemongrass, ginger, green chilli, ground turmeric, ground coriander, ground cumin, coconut sugar, coconut milk, vegetable bouillon (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), lime, aubergine, oyster mushroom, udon noodles (wheat flour, water, sea salt), coriander, vegetable oil

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 628kcal; Protein 17.4g; Fat 26.8g; Saturated Fat 21.5g; Total Carbs 90g; Fibre 18.3g; Salt 2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  1. Please note: the laksa broth is a concentrate and needs to be diluted with water to reach the final volume (see below for quantity)

  2. Boil your kettle, then take out a large frying pan and two saucepans

  3. Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.

  4. Pour the concentrated laksa broth into another saucepan along with 200ml of water per person. Place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

  5. Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.

  6. While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.

  7. To serve up, divide the udon noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with coriander and lime juice. Enjoy!


FEAST 1

Cauliflower al pastor tacos with guajillo adobo sauce, jalapeno salsa, chipotle cashew crema and lime

INGREDIENTS

Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION
Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; Salt 1.5g

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

  1. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the adobo sauce to coat thoroughly and roast for a further 10-15 minutes until charred and cooked through.
  2. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

  3. To serve up, add the cauliflower to your tacos, then pile up with jalapeno salsa (spicy!), chipotle cashew cream and a squeeze of lime. Enjoy!