MENU | DELIVERED NOVEMBER 23

DETOX

Garlic and sage roasted squash and cannellini beans in a lemon and white wine broth with toasted garlic chilli oil

INGREDIENTS

Cannellini beans, lemon, squash, onion, celery, carrot, bay leaves, vegetable bouillon (potato starch, hydrolysed vegetable protein (soya), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), white wine, parsley, nutritional yeast, almond flour, fresh red chilli, vegetable oil

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

NUTRITION

Calories 433kcal; Protein 18.8g; Fat 16.2g; Saturated Fat 2.6g; Total Carbs 49.6g; Fibre 18.5g; Salt 1.0g

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.

Preheat your oven to 200°C / 180° fan, then take out a large roasting tray and a saucepan.
Add the squash to your roasting tray, add a drizzle of oil, season well with salt and pepper and give everything a good toss to coat. Roast in the oven for 15-20 minutes or until tender.
Add the cannellini bean stew to your saucepan, place over a medium heat and cook until piping hot, around 5 minutes. Stir occasionally and add a splash of water as needed if it reduces too much or starts to stick.
Remove any hardy stalks from the parsley, then finely chop.
To serve up, divide the cannellini bean stew between serving bowls, top with the roasted squash then scatter over the fresh parsley and add a drizzle of toasted garlic chilli oil (spicy!). Season to taste with salt and pepper and enjoy!

NOURISH 1

Tahini miso ramen with tender udon noodles, charred portobello mushroom and pak choi, garnished with fresh red chilli and sliced spring onion

INGREDIENTS

Dried shiitake mushrooms, ginger, garlic, portobello mushrooms, pak choi, red chilli, spring onions, kombu seaweed, white miso (soy), soy sauce, tahini (sesame), vegetable boullion (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), udon noodles (wheat flour, water, salt), sesame oil

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

NUTRITION

Calories 523kcal; Protein 25.3; Fat 11.7g; Saturated Fat 1.5g; Carbs 84.9g; Fibre 11.7g; 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.

Boil your kettle, then take out a large frying pan / griddle and two saucepans.
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.
Empty the miso tahini broth into another saucepan, place over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. If the broth reduces too much or is too concentrated for your taste, simply dilute with a little water as needed.
Place your griddle over a medium-high heat and add a drizzle of oil. While the pan heats up, slice the pak choi in half lengthways and rub a little oil all over your portobello mushrooms. Add the pak choi halves and mushrooms to your pan and fry for 3-5 minutes on both sides, or until charred and tender. Once the mushrooms are cooked, cut into 0.5cm slices.
Finely slice the red chilli and spring onions.
To serve up, divide the udon noodles between serving bowls, pour over the hot miso tahini broth and top with pak choi and portobello mushroom slices. Garnish with chilli and spring onions. Enjoy!

NOURISH 2

Slow-cooked mushroom bourguignon over creamy mash with golden garlic & herb breadcrumbs

INGREDIENTS

Chestnut mushrooms, button mushrooms, shallots, garlic, thyme, carrot, celery, red wine, tomato puree, dried porcini mushrooms, potato, rosemary, lemon juice, dijon mustard, extra virgin olive oil, corn starch, gluten free panko breadcrumbs, mixed herbs

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

NUTRITION

Calories 623kcal; Protein 21.1g; Fat 5.5g; Saturated Fat 1.9g; Total Carbs 97.2g; Fibre 25.7g; Salt 1.5g

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.

Boil your kettle, then take out two saucepans and a frying pan.
Fill one of your saucepans with boiling water from your kettle, then place over a medium heat. Peel the potatoes, then cut into 2cm cubes. Salt your boiling water, then add the potatoes to the water and cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork.
Empty the mushroom bourguignon into your other saucepan, place over a medium heat and bring to the boil. Once bubbling, reduce the heat to low-medium and cook for a further 2-3 minutes or until piping hot. Add water as needed if the sauce reduces too much or starts to stick.
Once the potatoes are cooked, add the dressing along with a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. This meal is designed to be healthy but if you want to go more indulgent you could add a little plant milk or butter to make it even creamier! Season well with salt to taste.
Toast the breadcrumbs by dry frying (without oil) in a frying pan for 3-5 minutes until golden brown.
To serve up, divide the creamy mash between serving bowls, ladle over the mushroom bourguignon and scatter over the toasted breadcrumbs. Enjoy!

FEAST 1

Sticky crispy chilli tofu with spring onions and sesame seeds, served with sticky jasmine rice and curly kale

INGREDIENTS

Tofu (water, soya beans* (31%), nigari), potato starch, cumin, onion, garlic, ginger, red chilli, black pepper, tomato puree, soy sauce (gluten free), raw natural cane sugar, red pepper, green pepper, jasmine rice, curly green kale

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

NUTRITION

Calories 565kcal; Protein 25.8g; Fat 10.1g; Saturated Fat 2.1g; Total Carbs 83.7g; Fibre 7.5g; Salt 1.4g

METHOD

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

Boil your kettle, then take out a saucepan, a steamer (or a second saucepan if you don't have a steamer) and a deep frying pan or wok.
Add the jasmine rice to one of your saucepans, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender.
Set your steamer over the hob and steam the kale for 5-10 minutes or until tender. If you don't have a steamer, you can boil the kale in water for the same time.
Drain the tofu, cut into 1.5cm cubes and place onto a large plate. Dust the tofu cubes with the cornstarch, turning until evenly coated. Take a deep frying pan and add enough oil (use any neutral oil like vegetable or sunflower, but not olive oil) to come 0.5cm up the sides and place over a medium-high heat (you can use a drizzle of oil for a healthier alternative, it just won't go quite as crispy). Fry the tofu in batches for around 3-5 minutes, then transfer to a bowl lined with kitchen towel.
Drain the oil from your frying pan, then add the chilli sauce and cook until simmering, around 2-3 minutes. Once the sauce is hot, return the tofu to the pan, cook for 1-2 minutes, then take off the heat.
Meanwhile, finely slice the spring onion. Divide the rice, chilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!