MENU | DELIVERED JANUARY 04


DETOX 1  


Brown Rice Noodles With Crispy Tofu, Julienned Vegetables & Black Bean Rayu Chilli Sauce 

INGREDIENTS

Brown rice noodles (brown rice, water, salt), tofu (soy), mint, courgette, carrot, fermented black beans, red chillies, vegetable oil, sesame oil, garlic, sesame seeds, soy sauce (gluten free), raw natural cane sugar, cinnamon, star anise

NUTRITION

Calories 578kcal; Protein 21.4g; Fat 22.3g; Saturated Fat 3.8g; Total Carbs 80.8g; Fibre 10.7g; Salt 0.75g

Based on a single person portion

ALLERGENS

Soy, sesame

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

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 a kettle, then take out a saucepan and a frying pan. Cut the tofu into 1.5cm cubes.

  2. Fill your saucepan with boiling water from your kettle and lightly salt the water. Bring to the boil, place the noodles in the pan and cook until tender, around 3 minutes. Drain and rinse well, ensuring they don't stick together.

  3. Place your frying pan over a medium heat, add a drizzle of oil (sesame oil is good for extra flavour but any oil works well) and fry the tofu until golden on all sides, around 7 minutes. 

  4. Peel the carrot and cut into matchsticks. Julienne the courgette or peel into ribbons.

  5. Once the tofu is golden, season with a little soy (or salt if you don’t have any), then add the carrot to the same pan and fry for 2-3 minutes, before adding the courgettes to warm through, around 1-2 minutes. Add the noodles to the pan, tear in the mint leaves and warm through, around 30 seconds. 

  6. Divide the noodles between serving bowls, drizzle over the dressing and enjoy!


                      NOURISH 1                        



                      Butterbean Caponata With Roasted Peppers & Aubergine, Salsa Verde & Warm Ciabatta

                      INGREDIENTS

                      Garlic, plum tomatoes, tomato puree, salt, pepper, agave, capers, red peppers, aubergine, butterbeans, basil, parsley, olive oil, organic ciabatta (wheat)

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

                      NUTRITION

                      Calories 566kcal; Protein 21g; Fat 16.9g; Saturated Fat 2.1g; Total Carbs 81.9g; Fibre 9.1g; Salt 1.2g

                      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. Preheat your oven to 220°C / 200°C fan and take out a saucepan.

                      2. Warm the butterbean caponata through in your saucepan over a medium heat until piping hot, around 5 minutes.

                      3. Cut the ciabatta in half down the side (as if you’re making a sandwich), place into a baking tray cut side up and drizzle generously with extra virgin olive oil. Bake in the oven for 5-10 minutes or until lightly toasted. Rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).

                      4. If the salsa verde has solidified after chilling, loosen up with a little extra virgin olive oil.

                      5. To serve up, divide the butterbean caponata between serving bowls, drizzle over some salsa verde and use the toasted ciabatta for dunking and scooping. Enjoy!


                                                                            NOURISH 2                                                                               

                                                                            Slow-Cooked Mushroom Bourguignon Over Creamy Mash With Green Kale

                                                                            INGREDIENTS

                                                                            Chestnut mushrooms, button mushrooms, shallots, garlic, thyme, carrot, celery, red wine, tomato puree, dried porcini mushrooms, potato, kale
                                                                            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 with salt and pepper to taste 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. Remove any hardy stems from the kale then roughly chop the leaves. Add a drizzle of oil to your frying pan and place over a medium heat. Fry the kale until tender, around 5 minutes.

                                                                            6. To serve up, divide the mash between serving bowls, ladle over the mushroom bourguignon and serve alongside the kale. Enjoy!


                                                                                    FEAST 1


                                                                                    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!


                                                                                                FEAST 2


                                                                                                Chinese Pancakes With Crispy Pulled Oyster Mushrooms, Date Hoi Sin, Fresh Cucumber & Spring Onions

                                                                                                INGREDIENTS

                                                                                                Oyster mushrooms, cucumber, spring onions, sesame seeds, cornstarch, maple syrup, ground garlic, ground ginger, rice vinegar, soy sauce, sesame oil, five spice, vegan boullion (celery), water, pancakes (wheat, flour, water, salt)

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

                                                                                                NUTRITION

                                                                                                Calories 479kcal; Protein 13.7g; Fat 4.5g; Saturated Fat 0.2g; Total Carbs 97.4g; Fibre 9.1g; Salt 1g

                                                                                                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 and set a steamer over the hob if you don't have a microwave for warming the pancakes.

                                                                                                2. Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a bowl and toss the oyster mushrooms in the cornstarch to coat. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms in batches until golden and crispy, around 10-15 minutes. Break them up using two spoons as you cook and keep frying until they're all golden and crispy on all sides. Make sure you fry in batches leaving space between the mushrooms, otherwise they won't crisp up. Season the mushrooms with sea salt to taste.

                                                                                                3. Meanwhile, finely shred the spring onions (including the green bits!) and cut the cucumber into matchsticks. Warm the pancakes in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.

                                                                                                4. Divide the pancakes between serving plates, then load them up with a hoi sin sauce and crispy oyster mushrooms. Finish with a garnish of spring onion and cucumber. Enjoy!


                                                                                                  MONTHLY SPECIAL


                                                                                                  Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

                                                                                                  INGREDIENTS

                                                                                                  Garlic, ginger, green chilli, lemongrass, coriander, cumin, turmeric, coconut milk, vegetable bouillon (soya, celery), water, mangetout, tofu (soy), jasmine rice, lime, chilli

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

                                                                                                  NUTRITION

                                                                                                  Calories 667kcal; Protein 22.3g; Fat 35.1g; Saturated Fat 28.2g; Total Carbs 75.1g; Fibre 4.8g; 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. Boil your kettle and take out two saucepans and a frying pan.

                                                                                                  2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

                                                                                                  3. Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

                                                                                                  4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

                                                                                                  5. To serve up, divide the sauce between serving bowls, then add the tofu, mangetout and jasmine rice. Garnish with red chilli and a squeeze of fresh lime. Enjoy!