DETOX 1
  


Kimchi Miso Nourish Bowl With Charred Purple Sprouting Broccoli & Pak Choi

INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, soy sauce, ginger, chilli powder, garlic, salt), short grain brown rice, pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil, soy sauce

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

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

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.

  1. Take out a saucepan and a large wok or frying pan.

  2. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.

  3. Bring a pan of lightly salted water to the boil in your saucepan, add the part-cooked brown rice and cook until tender, around 3-5 minutes. Drain and set aside.

  4. Place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.  

  5. Stir through the cooked ricekimchimiso dressing and peas and cook until the peas are cooked through, around 1-2 minutes. 

  6. Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!

     



                                        NOURISH 1
                                          

                                        Summer Rolls With Vietnamese Pickled Cabbage, Carrot, Nectarine, Mint & Peanut Dipping Sauce

                                        INGREDIENTS

                                        Organic rice paper (rice flour, tapioca, sea salt), vermicelli (mung bean, water), mint, nectarine, carrot, purple cabbage, rice vinegar, water, raw natural cane sugar, water, star anise, cinnamon stick, coriander seeds, cloves, 
                                        peanut butter, lime, soy sauce (gluten free), garlic powder, ginger, sesame oil

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

                                        NUTRITION

                                        Calories 527kcal; Protein 10.7g; Fat 14.4g; Saturated Fat 2.7g; Total Carbs 93.1g; Fibre 7.5g; Salt 0.75g

                                        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. NB: Nectarines are sent out firm to avoid damage in transit. If they are not ripe, simply place them in a warm spot, allow some time to ripen and come back to this recipe later.

                                        2. Boil a kettle and place the vermicelli noodles into a heatproof bowl. Cover with boiling water and leave to cook until tender, around 5 minutes.

                                        3. Peel the carrot and cut into matchsticks. Pick the mint leaves. Slice the nectarine into 12 wedges. Drain the pickled cabbage and place into a bowl.

                                        4. Take out a shallow pan or a wide, lipped plate big enough to fit the rice paper and fill with an inch of water. Fold a tea towel in half and place it next to the dish. Place one rice paper in the water and let it rest for about 20 seconds or until it's pliable but not super floppy. Carefully lay it on the flat towel. Place a few mint leaves in the middle of the paper, followed by a small handful of vermicelli, a slice of nectarine, some cabbage and a few strips of carrot

                                        5. Fold the lower edge up over the fillings and tuck it in over the other side of the fillings so it's tight and compact. Fold over the short sides like you would to make a burrito, then roll it up firmly. Repeat with the remaining ingredients.

                                        6. Serve the summer rolls with the peanut dipping sauce and enjoy! 


                                                                                                  NOURISH 2

                                                                                                  Creamy Tomato Daal With Roasted Cauliflower, Crispy Kale, Coconut Yoghurt & Fluffy Rice

                                                                                                  INGREDIENTS

                                                                                                  Onion, garlic, ginger, curry powder, garam masala, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, lime juice, cauliflower, cavolo nero, 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, crispy cavolo nero and a dollop of coconut yoghurt. Garnish with the coriander and enjoy!



                                                                                                              FEAST 1
                                                                                                               


                                                                                                              Crispy Mushroom Shawarma With Minted Jalapeno Salsa, Pickled Radish & Garlic Tahini Sauce In Pillowy Soft Flatbread

                                                                                                              INGREDIENTS

                                                                                                              Portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesamewheat flour, salt, water)

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

                                                                                                              NUTRITION

                                                                                                              Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

                                                                                                              METHOD

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

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

                                                                                                              2. Slice the portobello mushrooms 0.5cm thick.

                                                                                                              3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

                                                                                                              4. Once the mushrooms are ready, place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides to warm through.

                                                                                                              5. Lay out your warm flatbreads, load them up with the mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!


                                                                                                                    FEAST 2


                                                                                                                    Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce

                                                                                                                    INGREDIENTS

                                                                                                                    Chestnut mushrooms, organic tofu (water, 
                                                                                                                    soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                                                                                                                    NUTRITION

                                                                                                                    Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

                                                                                                                    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. Boil your kettle, then take out a large saucepan and a frying pan.

                                                                                                                    2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                                                                                                                    3. Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems. 

                                                                                                                    4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                                                                                                    5. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince has started to crisp up a little and the pak choi is starting to become tender. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                                                                                                    6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

                                                                                                                    7. Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with spring onion and toasted peanut garnish. Enjoy! 

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