DETOX 1
  


Thai Noodle Salad with Broccolini, Spicy Cashews, Pickles, Coriander & Satay Sauce


INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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; 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. Boil a kettle then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. Once the pan is hot, add the tenderstem broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the mint and coriander leaves.

  5. To serve up, divide everything between serving bowls, drizzle generously with the satay sauce and enjoy!


                            NOURISH 1
                              


                            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 as your potatoes turn 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!


                                                                      NOURISH 2

                                                                      Rich & Creamy Tahini Miso Ramen With Udon Noodles, Charred Portobello & Pak Choi

                                                                      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.

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

                                                                      2. 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.

                                                                      3. 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.

                                                                      4. 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 mushroom. 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.

                                                                      5. Finely slice the red chilli and spring onions.

                                                                      6. 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!  


                                                                                    FEAST 1
                                                                                     


                                                                                    Portobello Mushroom Baos In A Sweet & Savoury Garlic Sauce With Pickled Cucumbers & Toasted Peanuts

                                                                                    INGREDIENTS

                                                                                    Portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

                                                                                    NUTRITION

                                                                                    Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; 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. Put a steamer on over the hob and take out a large frying pan. Slice the portobello mushrooms 0.5cm thick.

                                                                                    2. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                    3. Place the frying pan over a medium heat and dry fry (without oil) the peanuts until toasted and golden, then set aside and crush or finely chop.

                                                                                    4. Add a drizzle of oil to the same frying pan and place over a high heat. Fry the mushrooms for around 10 minutes or until they have reduced and are tender and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and turns a darker brown colour.

                                                                                    5. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

                                                                                    6. NB: If you don't own a steamer, we have another hack you can use instead! First find a large pot with a lid, then a plate that is oven safe and slightly smaller than your pot. Next scrunch up tin foil to create three solid aluminium balls and place these in the bottom of your pot. Pour water into the pot to come 1cm up the sides, place the plate (with baos) on top of the foil balls, and you've got a steamer that's good to go!


                                                                                          FEAST 2

                                                                                          Crispy Chilli Tofu Tossed in Spring Onions & Sesame Seeds, With Sticky Jasmine Rice & Seasonal Greens

                                                                                          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.

                                                                                          1. 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.

                                                                                          2. 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.

                                                                                          3. 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.

                                                                                          4. Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornstarch until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.

                                                                                          5. Drain the oil from your frying pan, then add the chilli sauce and cook until simmering, around 2-3 minutes. Add water if the sauce reduces too much or starts to stick. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                          6. Meanwhile, finely slice the spring onion. Divide the ricechilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!

                                                                                                              Availability