MENU | DELIVERED DECEMBER 5


DETOX 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 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!


                  NOURISH 1                    



                  Mango Cauliflower Curry With Cashews, Garden Peas, Coriander and Fluffy Basmati Rice

                  INGREDIENTS

                  Cauliflower, onion, garlic, ginger, brown mustard seeds, mild madras curry powder, garam masala, tomato, coconut milk, mango, desiccated coconut, apple cider vinegar, peas, basmati rice, coriander, red chilli, cashews


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

                  NUTRITION

                  Calories 681kcal; Protein 19.2g; Fat 24.7g; Saturated Fat 16.2g; Total Carbs 101.5g; Fibre 15.5g; 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. Preheat your oven to 220°C / 200°C fan and take out two saucepans and a large baking tray.

                  2. Cut any larger pieces of cauliflower so they are all even in size, around 1.5-2 square cm. Place into your baking tray, toss in olive oil and season well with salt and pepper. Roast in the oven until nicely charred on the outside, around 15-20 minutes. Add the cashews to the roasting tray for the final 5 minutes to toast.

                  3. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat to low, stir and cover. Cook for 8 minutes or until tender but still with some bite. 

                  4. Warm the curry sauce through in your saucepan over a medium heat until piping hot, around 3-5 minutes. Season to taste with salt.

                  5. Meanwhile finely slice the red chilli and roughly chop the coriander leaves.

                  6. To serve up, divide the rice and curry sauce between serving bowls, then top the curry with your roasted cauliflower bites, toasted cashews, sliced chilli and fresh coriander. Enjoy!


                                                                      NOURISH 2                                                                         

                                                                      Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan

                                                                      INGREDIENTS

                                                                      Onion, celery, carrot, garlic, rosemary, red wine, chopped tomatoes, boullion (celery), water, kidney beans, cannellini beans, balsamic vinegar, cavolo nero, ciabatta (wheat), ground almonds, nutritional yeast
                                                                      Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                      NUTRITION

                                                                      Calories 553kcal; Protein 24.4g; Fat 5.4g; Saturated Fat 16.6g; Total Carbs 95.7g; Fibre 19.4g; 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 200°C / 180°C fan and take out a saucepan, frying pan and baking tray.

                                                                      2. Roughly cut or tear the ciabatta into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.

                                                                      3. Add the ribollita 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. Remove any hardy stems from the cavolo nero, then roughly slice up the leaves. Add a drizzle of oil to your frying pan and place over a medium heat. Fry the cavolo nero until crispy but tender, around 5 minutes.

                                                                      5. To serve up, divide the ribollita between serving bowls and top with the ciabatta croutons and cavolo nero. Sprinkle over the almond parmesan and enjoy!

                                                                       


                                                                                    FEAST 1


                                                                                    Mac & Greens With Purple Sprouting Broccoli, Crispy Kale & Mezzi Rigatoni In A Creamy Cashew Sauce

                                                                                    INGREDIENTS

                                                                                    Purple sprouting broccoli, peas, kale, cashew sauce (cashews, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic), rigatoni pasta (durum wheat semolina)

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

                                                                                    NUTRITION

                                                                                    Calories 690kcal; Protein 32.4g; Fat 11.9g; Saturated Fat 2.2g; Total Carbs 114g; Fibre 22g; 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, preheat your oven to 220°C / 200°C fan and take out a large saucepan and a large baking tray.

                                                                                    2. Remove any hardy stems from the green kale and then roughly chop the leaves. Place your purple sprouting broccoli into your roasting tray, toss in a little olive oil and season well with salt and pepper. Roast for 10 minutes, then add the kale with a little olive oil and seasoning tossed through and roast everything for a further 5 minutes. Once cooked, cut the purple sprouting broccoli into bite sized pieces.

                                                                                    3. Meanwhile pour boiling water from your kettle into your other saucepan and place over a high heat. Once boiling add the mezzi rigatoni and cook until al dente, around 12 minutes. Drain the pasta and set aside to keep warm.

                                                                                    4. Place the same saucepan you used for your pasta back over a low-medium heat and pour in the cashew 'cheese' sauce. Heat through for 1-2 minutes, then remove from the heat and stir through the pasta and half of the broccoli and kale. Divide the pasta between serving bowls and garnish with the remaining broccoli and kale. Season to taste with salt and pepper, and enjoy!

                                                                                         


                                                                                                FEAST 2


                                                                                                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 (sesame, wheat 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 and take out a large roasting tray.

                                                                                                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, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if they’re too crispy they won’t roll up well!

                                                                                                5. Lay out your warm flatbreads, spread a layer of tahini sauce over the bottom, pile on the mushroom shawarma, pickled radish and finish with some jalapeño salsa (very spicy!). Wrap them up and get stuck in!


                                                                                                      MONTHLY SPECIAL


                                                                                                      Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi & Brown Rice Noodles

                                                                                                      INGREDIENTS

                                                                                                      Dried shiitake mushrooms, ginger, garlic, vegetable boullion (celery, soy), kombu, pak choi, red chilli, spring onions, white miso (soy), soy sauce, tahini (sesame), brown rice noodles (rice flour, water), sesame oil, tempeh (soya, water, tempeh culture (gluten-free rice flour*, inoculum)), salted fermented black beans, vegetable oil, sichuan peppercorns, raw natural cane sugar, cinnamon, star anise, rice vinegar
                                                                                                      Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                                                      NUTRITION

                                                                                                      Calories 650kcal; Protein 29g; Fat 37.9g; Saturated Fat 6.5g; Carbs 62.1g; Fibre 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 and two saucepans.

                                                                                                      2. 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.

                                                                                                      3. 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 set aside to keep warm. 

                                                                                                      4. Crumble the tempeh with your hands until minced. Remove the pak choi leaves from the base of the stem using your hands. Finely dice the chilli and spring onions (including the green bits!).

                                                                                                      5. Place your frying pan over a medium-high heat and add a drizzle of oil. Add the crumbled tempeh to your frying pan and fry until crispy, around 5 minutes. Stir through half of the rayu chilli sauce, then remove from the pan and keep warm.

                                                                                                      6. Wipe the same frying pan clean with kitchen towel, then add the pak choi and cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).

                                                                                                      7. To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth, then top with the pak choi and chilli tempeh. Garnish with chilli, spring onions and a drizzle of the remaining rayu chilli oil. Enjoy!