MENU | DELIVERED NOVEMBER 7


DETOX 1  

Crispy Courgette & Sweetcorn Fritters With Garlic & Dill Yoghurt and Sweet Cucumber Pickle

INGREDIENTS

Courgette, sweetcorn, spring onions, flour (wheat), sweet smoked paprika, ground garlic, chilli flakes, baking powder, brown mustard seeds, cucumber, rice vinegar, raw natural cane sugar, sea salt, water, lemon, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), sea salt, vitamins (D2, B12)

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

NUTRITION

Calories 484kcal; Protein 19.3g; Fat 4.7g; Saturated Fat 1.1g; Total Carbs 101.1g; Fibre 12g; 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. NB: 1 Person portions should use half the quantity of courgette and sweetcorn.

  2. Take out a large frying pan (cast iron is best but any will work well). Grate the courgette then place it into a sieve or perforated colander rested over a bowl or colander. Toss it in a large pinch of sea salt, set aside for 10 minutes, then squeeze and drain as much liquid as you can from the courgette.

  3. Drain the sweetcorn and finely slice the spring onions (including the green bits!). Add them into a large bowl with the squeezed courgette and the dry batter mix. Add water and mix to form a thick fritter batter.

  4. Heat a teaspoon of olive oil in your frying pan over a medium heat. Add a quarter of the batter in a 5-inch round and 1/2-inch high fritter to the pan. Cook each side for 4-5 minutes or until golden and cooked through. Repeat with the remaining batter.

  5. Place the cooked fritters onto serving plates along with a dollop of gar


      NOURISH 1        


      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!


                                                      NOURISH 2                                                         



                                                      Creamy Coconut Daal With Spice Roasted Cauliflower, Crispy Kale & Coconut Yoghurt

                                                      INGREDIENTS

                                                      Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black                                                       mustard seeds, lime, cauliflower, curry powder, cumin seeds, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), basmati rice

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

                                                      NUTRITION

                                                      Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; 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 the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

                                                      2. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place into your roasting tray, add a drizzle of oil, season with the spice mix, salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.

                                                      3. Remove any hardy stems from the black kale then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.

                                                      4. Place the rice in a small saucepan and cover with 2x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.

                                                      5. Warm the daal into your other saucepan until piping hot, around 4-5 minutes. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.

                                                      6. Divide the daal between serving bowls, top with crispy black kale, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!


                                                                FEAST 1


                                                                Sweet & Smokey Vegan Shakshuka With Whipped Tahini, Toasted Dukkah, and Soft Garlic & Herb Flatbread

                                                                INGREDIENTS

                                                                Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

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

                                                                NUTRITION

                                                                Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; Salt 1.25g

                                                                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. Place a large frying pan or wok over a medium heat and add the shakshuka sauce. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

                                                                2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

                                                                3. Pick the parsley leaves, then finely chop.

                                                                4. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Use your warm flatbread to scoop up all those delicious flavours. Enjoy!

                                                                 


                                                                        FEAST 2


                                                                        Crispy Korean Oyster Mushroom Burger With Kimchi & Gochujang Mayo On Soft Vegan Brioche

                                                                        INGREDIENTS

                                                                        Oyster mushrooms, cumin, ground garlic, ground ginger, paprika, turmeric, soy milk, lemon juice, agave, vegetable oil (soy), gochujang (water, brown rice, tapioca, red pepper powder, salt, alcohol, soybean, garlic, onion), apple cider vinegar, vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, chilli, tamari soy sauce, ginger, chilli powder, garlic, salt, live cultures), white flour (wheat), panko breadcrumbs (wheat), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver) baby new potatoes

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

                                                                        NUTRITION

                                                                        Calories 696kcal; Protein 14.4g; Fat 34g; Saturated Fat 4.6g; Total Carbs 101.4g; Fibre 14.26g; Salt 1.5g

                                                                        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 wok or deep frying pan.

                                                                        2. Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

                                                                        3. Place the dry mix into a bowl along with around 50ml plant milk per person and stir until you have a thick batter. Alternatively you can use water if you don't have any plant milk. Season well with salt and pepper and stir thoroughly until combined. Place the panko breadcrumbs into a separate bowl. Dip the oyster mushrooms into the batter mix and then into the panko breadcrumbs to coat.

                                                                        4. Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the oyster mushrooms until golden on all sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.

                                                                        5. Slice the vegan brioche in half and toast in a frying pan just before serving.

                                                                        6. To serve, spread a layer of gochujang mayo on the top and bottom of the brioche, then add pile in the crispy oyster mushrooms and kimchi. Serve alongside the crispy potatoes with any extra gochujang mayo for dipping. Enjoy!


                                                                              MONTHLY SPECIAL


                                                                              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 rice, chilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!