MENU | DELIVERED JULY 11


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                                        

                                      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!  


                                                                                          NOURISH 2


                                                                                          Sri Lankan Coconut Curry With Squash & Red Peppers, Served With Beetroot Thoran & Rice

                                                                                          INGREDIENTS

                                                                                          Sweet potato, squash, red peppers, turmeric, cinnamon, curry powder, black mustard seeds, onion, garlic, coconut milk, coconut sugar, lime juice, spinach, green chilli, beetroot, tomato puree, ginger, cumin, coriander powder, basmati rice

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

                                                                                          NUTRITION

                                                                                          Calories 645kcal; Protein 15.1g; Fat 27.8g; Saturated Fat 19.4g; Total Carbs 90g; Fibre 23.9g; 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, then take out a saucepan and a large wok or frying pan.

                                                                                          2. Place the rice in a small saucepan and pour over 2.5x its volume in water from your kettle. 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. Empty the curry into your wok or frying pan, place over a medium heat and warm through for 5-10 minutes. Stir regularly and add water as needed if it reduces too much or starts to stick. Stir through the spinach to wilt during the final 2 minutes of cooking time. Season to taste with salt. There is lime in the curry already, but you can squeeze extra fresh over the top if you like.
                                                                                          4. To heat the beetroot thoran, you can use another small frying pan or saucepan, or to save on washing you can serve the curry and rice and wipe the curry pan clean with some kitchen towel. Add a drizzle of oil to your frying pan, then stir fry the beetroot thoran for 3-5 minutes. Season to taste with salt.

                                                                                          5. Divide everything between serving bowls and enjoy! 


                                                                                                FEAST 1                                                                                                 


                                                                                                Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                                                                                                INGREDIENTS

                                                                                                Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

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

                                                                                                NUTRITION

                                                                                                Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; 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. Boil your kettle and take out two saucepans.

                                                                                                2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes. Drain, reserving a little of the pasta water.

                                                                                                3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                                                                                                4. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. Enjoy!


                                                                                                      FEAST 2

                                                                                                      Sichuanese Mapo Tofu With Coriander & Spring Onion, Served With Cavolo Nero Tossed In A Sweet Rice Vinegar Dressing & Fluffy Rice

                                                                                                      INGREDIENTS

                                                                                                      Tofu (water, soya beans, nigari), button mushrooms, soy sauce, corn starch, chilli bean sauce, tomato paste, vegetable oil, garlic, sichuan peppercorns, fermented black beans, dried chilli, basmati rice, coriander, spring onion, cavolo nero, rice vinegar, maple syrup, chestnut mushrooms

                                                                                                      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. Set a steamer to boil on the hob (or boil a saucepan of water if you don't have a steamer), then take out another saucepan and a frying pan. 

                                                                                                      2. Place the rice into your saucepan, along with 2.5x its volume of water. Bring the pan to the boil over a medium-high heat and once it's bubbling, reduce the heat, cover and cook until the rice is tender, around 8-10 minutes. 

                                                                                                      3. Remove any hardy stems from the cavolo nero, then roughly chop and steam (recommended) or boil the cavolo nero for around 5-8 minutes, or until wilted. Drain thoroughly and then toss through the sweet rice vinegar dressing to taste.

                                                                                                      4. Drain the tofu, then cut into 2cm cubes. Place your frying pan over a medium heat and add a drizzle of oil (sesame works best, but any neutral oil will work). Once the pan is hot, add the tofu cubes and fry on all sides for 3-4 minutes. Then add the mapo sauce and cook through for around 5 minutes, stirring occasionally until the tofu is cooked and the sauce has reduced and thickened.

                                                                                                      5. Roughly chop the coriander (stalks and all!) and shred the spring onions.

                                                                                                      6. Divide the rice between serving bowls, spoon over the mapo tofu and garnish with coriander and spring onion. Serve alongside the dressed cavolo nero and enjoy!