MENU | DELIVERED OCTOBER 03


DETOX 1  

Kale & Sweet Potato Salad With Quinoa, Cranberries, Dukkah & Creamy Tahini Dressing

INGREDIENTS

Sweet potato, cavolo nero, cranberries, walnuts, hazelnuts, sunflower seeds, quinoa, tahini (sesame), miso (soy), agave, garlic, lemon juice

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

NUTRITION

Calories 481kcal; Protein 14.6g; Fat 22.9g; Saturated Fat 2.1g; Total Carbs 60.2g; Fibre 10.9g; Salt 0.5g

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. Boil the kettle and preheat the oven to 200°C / 180°C fan, then take out a large roasting tray and a small saucepan.

  2. Dice the sweet potato, add to your baking tray, sprinkle with salt and pepper, drizzle with olive oil and toss until well coated. Spread out evenly in the baking tray, then roast for 15 minutes, or until tender. 

  3. Pour boiling water from your kettle into a small saucepan and place over a medium-high heat. Once the water is bubbling, add the quinoa, reduce the heat to a low simmer and cook for 6-8 minutes or until al dente. Drain and rinse until cool.

  4. Remove any hardy stems from the kale and shred the leaves with a sharp knife. Place the leaves into a large mixing bowl, add a pinch of salt and drizzle of olive oil, then massage them firmly with your hands until the kale has has reduced in volume by a third. 

  5. Add the cooked quinoa, sweet potato and half of the tahini dressing to your mixing bowl with the kale and give everything a good toss. Divide the salad between serving bowls or plates, scatter over the cranberries and dukkah and drizzle with the remaining tahini dressing. Enjoy!


                                                NOURISH 1                                                   


                                                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, gluten free panko breadcrumbs, mixed herbs, nutritional yeast
                                                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.

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

                                                2. 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.

                                                3. Add the mushroom bourguignon to your other saucepan, place over a medium heat and cook until piping hot throughout. Add water as needed if the sauce reduces too much or starts to stick. Season well with salt and pepper before serving.

                                                4. Once the potatoes are cooked, add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You could also add a little plant milk or butter to make it even creamier (optional). Season well with salt to taste.

                                                5. Toast the breadcrumbs by dry frying (without oil) in a frying pan for 2-3 minutes until golden brown. 

                                                6. To serve up, divide the mash between serving bowls, ladle over the mushroom bourguignon and scatter over the toasted breadcrumbs. Enjoy!


                                                      NOURISH 2

                                                      Chana Chaat Masala With A Minted Chilli Dressing, Tamarind Yoghurt, Red Onion & Crispy Sev

                                                      INGREDIENTS


                                                      Potatoes, chickpeas, chaat masala (salt, red chilli, paprika, coriander, cinnamon, ginger, aniseed, long pepper, cumin, green cardamom, black pepper, dried mango powder, clove, carom, citric acid, cane sugar, canola oil, silicon dioxide), ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, plant-based yoghurt (water, oats, soy, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (gram flour, rapeseed oil, salt, turmeric)

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

                                                      NUTRITION

                                                      Calories 547kcal; Protein 20g; Fat 13.9g; Saturated Fat 0.8g; Total Carbs 96.6g; Fibre 11.8g; Salt 0.45g

                                                      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 large frying pan (the larger the better for your potatoes to go lovely and crispy!). Drain and rinse the chickpeas and cut the potatoes lengthways into 0.5cm thick slices.

                                                      2. Place your frying pan over a medium-high heat add the chickpea sev and toast until crispy. Remove and set aside.

                                                      3. Add a drizzle of oil to the pan, then add the potatoes and fry until crispy and golden brown, around 10 minutes. Next add the chaat masala paste and the chickpeas and cook for a further 3-5 minutes. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper before serving. 

                                                      4. Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.

                                                      5. Divide the chickpea and potato chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of chickpea sev. Enjoy!


                                                              FEAST 1                                                               


                                                              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 saucepan and two frying pans.

                                                              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. 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.

                                                              4. 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 cook for 5 minutes or until the mince has started to crisp up a little. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                                              5. Remove the pak choi leaves from the base of the stem using your hands. Place your other frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 5 minutes. Season with a little soy or salt to taste.

                                                              6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. 

                                                              7. To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining sauce. Finishw ith the spring onion and toasted peanut garnish and serve alongside the pak choi. Enjoy! 


                                                                        FEAST 2

                                                                        Creamy Mattar Makhani With Tofu 'Paneer', Zingy Kachumber Salad And Garlic & Herb Naan

                                                                        INGREDIENTS

                                                                        Onion, garlic, ginger, cardamom, turmeric, cinnamon, cumin, cloves, chilli flakes, ground coriander, maple syrup, coconut cream, plum tomatoes, water, peas, tofu (soy), cherry tomatoes, red onion, lime, coriander, naan (yeast, wheat flour, water, salt, sesame seeds, vegetable oil, herbs and spices)

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

                                                                        NUTRITION

                                                                        Calories 582kcal; Protein 21.1g; Fat 28.4g; Saturated Fat 17.4g; Total Carbs 66.8g; Fibre 10.6g; Salt 0.8g

                                                                        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 and take out a frying pan. Dice the tofu into 1.5cm cubes.

                                                                        2. Place your frying pan over a medium heat and add a drizzle of oil. Add the tofu to the pan and fry until golden on all sides. Pour the mattar makhani and cook for 5-8 minutes or until piping hot throughout. Stir occasionally and add water if the sauce reduces too much or starts to stick.

                                                                        3. While the curry cooks, make your kachumber salad by finely dicing the red onion (we recommend half an onion per person, but adjust to your taste) and coriander, and slicing the cherry tomatoes into quarters. Place everything into a small bowl and give it all a good mix. Season to taste with salt and a squeeze of lime.

                                                                        4. When the curry is almost ready, warm your naan through in the oven for 30-60 seconds.

                                                                        5. To serve up, divide the mattar makhani between serving bowls and serve alongside the kachumber salad. Enjoy both scooped up with your fresh, warm naan breads.


                                                                                  MONTHLY SPECIAL


                                                                                  Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

                                                                                  INGREDIENTS

                                                                                  Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds

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

                                                                                  NUTRITION

                                                                                  Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; Salt 0.5g

                                                                                  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. Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

                                                                                  2. Warm the naan in a dry frying pan for 30 seconds on each side.

                                                                                  3. Roughly chop the coriander leaves.

                                                                                  4. To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!