MENU | DELIVERED AUGUST 8

INGREDIENTS

Plum tomatoes, sourdough (wheat), basil, capers, balsamic vinegar, red wine vinegar, extra virgin olive oil, maple syrup, garlic, butterbeans, red onion, vegan mozarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

NUTRITION

Calories 537kcal; Protein 19.4g; Fat 26.5g; Saturated Fat 14.1g; Total Carbs 63.6g; Fibre 14.5g; 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. Preheat your oven to 200°C / 180°C fan, then take out a roasting tray and a large mixing bowl.
   
   
2. Add the sourdough croutons to your roasting tray, toss in good quality extra virgin olive oil and season with salt and pepper. Roast for 10 minutes or until golden.
   
   
3. Slice the plum tomatoes into bitesized segments. Drain and rinse the cannellini beans. Pick the basil leaves. Peel and finely slice the red onions. Roughly tear the vegan mozzarella into chunks. 
   
   
4. Once the croutons are ready, add everything to a mixing bowl, except for the vegan mozzarella and a few red onion slices and basil leaves for garnishing. Toss well to combine, then divide between serving bowls. Tear over the vegan mozzarella, garnish with basil and red onion, add a drizzle of good quality extra virgin olive oil (optional) and season well with salt and pepper. Enjoy! 

Za'atar Courgette & White Bean Broth with Preserved Lemon, Rainbow Chard & Salsa Verde

INGREDIENTS

Cannellini beans, onion, preserved lemon, lemon juice, celery, carrot, garlic, white wine, white wine vinegar, agave, courgette, za'atar spice mix (sesame), parsley, rainbow chard, mint, capers, dijon mustard, red wine vinegar, extra virgin olive oil

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

NUTRITION

Calories 433kcal; Protein 18.8g; Fat 16.2g; Saturated Fat 2.6g; Total Carbs 49.6g; Fibre 18.5g; Salt 1.0g

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 saucepan and a frying pan.
   
   
2. Empty the cannellini bean broth into your large saucepan and place over a medium high heat. Bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or the broth is piping hot and beans are cooked through.
   
   
3. Cut the courgettes into little discs or batons. If you're feeling cheffy, try the following method. First cut off the tip and base, then slice the courgette from top to bottom into 1cm wide strips. Finally, cut the courgette slices on the diagonal, horizontally across the length of the slices. Cut the rainbow chard by rolling the leaves up tightly, then finely shredding. You can also finely shred the stalks, they are delicious, nutritious and add a beautiful colour, but will be more crunchy, unless you cook separately for longer. 
   
   
4. Place your frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in the courgettes and fry for 10 minutes or until golden brown. Toss through the za'atar seasoning, then remove and set aside. Add the rainbow chard to the pan and fry for 3-5 minutes or until the leaves have wilted a little. Set aside.
   
   
5. To serve up, divide the cannellini beans and broth between serving bowls, present the rainbow chard around the plate, then add a delicious bundle of crispy za'atar courgettes in the middle. Drizzle over the caper salsa verde (you could also stir this through the broth for extra flavour) and enjoy! 

FEAST 1 

Pulled Jackfruit Tacos With Guajillo Adobo Sauce & Chipotle Cashew Crema On Soft Corn Tortillas

INGREDIENTS

Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander

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

NUTRITION

Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; 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. Preheat your oven to 200°C / 180°C fan, then take out a large roasting tray and a frying pan.
   
   
2. Empty the jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add great texture to the tacos, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.
   
   
3. When the jackfruit has a few minutes left, heat your tacos by dry frying (without oil) in batches in your frying pan over a medium heat, around 10-20 seconds on each side.
   
   
4. Arrange your warm tacos on serving plates, pile them up with the jackfruit, pickled cabbage, carrot and onion, a few fresh coriander leaves and a dollop of chipotle cashew crema. Enjoy!

FEAST 2

INGREDIENTS

Carrot, red cabbage, cauliflower, edamame, gochujang sauce (vegan boullion (celery), dijon mustard, maple syrup, sesame oil, water, brown rice, red pepper powder, salt, alcohol, soybean, garlic, onion, tapioca syrup), rice vinegar, white sesame seeds), vermicelli noodles, spring onion

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

NUTRITION

Calories 665kcal; Protein 19.6g; Fat 13.5g; Saturated Fat 1.8g; Total Carbs 120g; Fibre 15.4g; 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. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage, kale) are actually some of the healthiest, most fibrous foods you can eat!
   
   
2. Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan.
   
   
3. Place the vermicelli noodles into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.
   
   
4. Cut any larger pieces of cauliflower, so they're all around 1-1.5 square cm in size. Take out two bowls, then add a little plant milk to one (water works too if you don’t have any) and the cornstarch to another. Toss the cauliflower in the plant milk to coat, then dredge in the cornstarch until thickly coated.
   
   
5. Pour enough oil (any neutral oil such as sunflower, groundnut or vegetable, but not olive oil) to come 0.5cm up the sides of your pan and place over a medium-high heat. Fry the coated cauliflower pieces in the hot oil in batches until golden and crispy, around 3-5 minutes (watch carefully as they can burn quickly!). Set aside in a bowl lined with kitchen paper. If you prefer an oil free version, simply roast the coated cauliflower pieces at 200°C for 20-30 minutes or until golden and crispy.
   
   
6. Set your other frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the carrots, cabbage and edamame and sauté until soft and translucent, around 3-5 minutes. Stir in the gochujang sauce and cook for about 1 minute, until it gets thick. While this cooks, finely slice the spring onions (including all the green bits!).
   
   
7. Take the sauce and vegetables off the heat (to keep the cauliflower crispy), then add the crispy cauliflower and vermicelli noodles to the pan. Stir gently until the cauliflower is evenly coated. Divide between serving bowls, garnish with the sliced spring onions and enjoy!