MENU | DELIVERED APR 13


DETOX 1  


 
Middle Eastern Spiced Aubergine With Bulgar, Saffron Yoghurt, Toasted Almonds & Pomegranate

INGREDIENTS


Aubergine, bulgar wheat, parsley, mint, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)

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

NUTRITION

Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; 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. Take out a large frying pan and bring a small saucepan of water to the boil on the hob.

  2. Add the bulgar wheat to the saucepan of boiling water and boil for 6-8 minutes or until the grains are tender. Drain and set aside.

  3. Slice the aubergine into 1cm thick rounds. Place onto a large lipped plate and toss in the spice mix, a generous drizzle of olive oil and salt and pepper. 

  4. Dry fry the almonds (without oil) in your frying pan, then remove and crush or roughly chop. Add a drizzle of oil to the pan, then fry the aubergine until golden on both sides and tender in the centre. 

  5. While the aubergine cooks, finely chop the  spring onions, parsley and mint, then toss them through the cooked bulgar along with a drizzle of olive oil. Season to taste with salt and pepper.

  6. Spoon a bed of herby bulgar wheat onto each serving plate, then top with the spiced aubergines and garnish with a drizzle of saffron yoghurt, the pomegranate seeds and toasted almonds.



                                                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                                                                                                                 


                                                                                                              Cauliflower Al Pastor Tacos With Guajillo Adobo, Jalapeno Salsa & Chipotle Cashew Crema

                                                                                                              INGREDIENTS

                                                                                                              Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

                                                                                                              NUTRITION

                                                                                                              Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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. 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. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the guajillo adobo sauce to coat thoroughly and roast for a further 10-15 minutes or until charred and cooked through.
                                                                                                              3. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                                                                                                              4. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!


                                                                                                                                                    FEAST 1


                                                                                                                                                    Fiery Black Pepper Tofu With Coconut Rice, Pak Choi & Fresh Spring Onions

                                                                                                                                                    INGREDIENTS

                                                                                                                                                    Tofu (water, soya beans, nigari), cornstarch, shallots, red chilli, garlic, ginger, light soy sauce, dark soy sauce, maple syrup, black peppercorns, spring onions, basmati rice, desiccated coconut, pak choi

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

                                                                                                                                                    NUTRITION

                                                                                                                                                    Calories 764kcal; Protein 31.3g; Fat 22.6g; Saturated Fat 11.2g; Total Carbs 124.7g; Fibre 15.2g; Salt 2.5g

                                                                                                                                                    METHOD

                                                                                                                                                    Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                                                                                                                    1. Take out a saucepan and a wok (recommended) or large frying pan.

                                                                                                                                                    2. Place the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the desiccated coconut and continue cooking for a further 3-5 minutes or until tender but al dente.

                                                                                                                                                    3. 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 or groundnut, but not olive oil) to your frying pan or wok and once hot, add the tofu and fry until golden and crunchy on all sides, around 10 minutes. Transfer to a bowl lined with kitchen towel.

                                                                                                                                                    4. Wipe the pan clean with kitchen towel, then add the black pepper sauce and cook until simmering, around 2-3 minutes. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                                                                                    5. Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. Season to taste with soy or salt.

                                                                                                                                                    6. Finely slice the spring onions.

                                                                                                                                                    7. Serve the black pepper tofu alongside the coconut rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!


                                                                                                                                                                FEAST 2


                                                                                                                                                                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!

                                                                                                                                                                 


                                                                                                                                                                  MONTHLY SPECIAL


                                                                                                                                                                  Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

                                                                                                                                                                  INGREDIENTS

                                                                                                                                                                  Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds

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

                                                                                                                                                                  NUTRITION

                                                                                                                                                                  Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; 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. Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

                                                                                                                                                                  2. Warm the naan in a dry frying pan for 30 seconds on each side.

                                                                                                                                                                  3. Roughly chop the coriander leaves.

                                                                                                                                                                  4. To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!