MENU | DELIVERED FEBRUARY 13


DETOX 1  


Crispy Caramelised Brussels Sprouts & Parsnips With Farro, Tangy Caper Salsa Verde & Toasted Hazelnuts

INGREDIENTS

Parsnip, brussels sprouts, farro (wheat), parsley, mint, rocket, capers, dijon mustard, red wine vinegar, extra virgin olive oil, garlic, hazelnuts

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

NUTRITION

Calories 559kcal; Protein 21.3g; Fat 23.7g; Saturated Fat 2.7g; Total Carbs 75.7g; Fibre 17.6g; Salt 1.05g

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. This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!

  2. Boil your kettle, pre-heat your oven to 220°C / 200°C fan, then take out a large roasting tray and a saucepan.

  3. Slice off and discard the bottom end of the brussels sprouts, then slice vertically in half. Cut the parsnip into 1.5cm cubes. Add both to your roasting tray, toss in a drizzle of olive oil, season well with salt and pepper and roast for 20-30 minutes or until golden and caramelised. Add the hazelnuts to one side of your baking tray for the final 5 minutes of cooking time to toast.

  4. Meanwhile, pour boiling water from your kettle into your saucepan and place over a medium heat. Add the farro and boil for 15 minute or until tender but al dente.

  5. To serve up, divide the brussels sprouts, parsnips and farro between serving plates, scatter over the toasted hazelnuts, then smother everything generously in tangy caper salsa verde dressing. 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                                                                                             

                                                                                           

                                                                                          Hot & Sour Thai Tom Yum With Udon Noodles, Pak Choi, Button Mushrooms & Spring Onions

                                                                                          INGREDIENTS

                                                                                          Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, 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), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce (gluten free), rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander

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

                                                                                          NUTRITION

                                                                                          Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g

                                                                                          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 two saucepans and a frying pan or wok.

                                                                                          2. Pour boiling water into one saucepan, salt the water, and cook the udon noodles for 5-6 minutes or until tender but al dente

                                                                                          3. Cut off the base of the pak choi and use your hands to pull apart the leaves. Cut any larger button mushrooms in half and leave any smaller ones whole.

                                                                                          4. Empty the tom yum broth into a separate saucepan and place over a medium heat. Bring to the boil, then reduce to a simmer and cook until piping hot, around 5 minutes.

                                                                                          5. Meanwhile, place your frying pan or wok over a medium-high heat and add a drizzle of oil. Fry the mushrooms until browned off, then push them to one side of the pan and add the pak choi leaves to the other. Cook until tender and then season both to taste with a dash of soy sauce or salt.

                                                                                          6. Finely slice the spring onions and pick the coriander leaves.

                                                                                          7. To serve up, divide the udon noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a generous squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!


                                                                                                                  FEAST 1

                                                                                                                  Tandoori Tofu With Pickled Red Cabbage, Minted Yoghurt & Fresh Spinach Wrapped In Soft Naan

                                                                                                                  INGREDIENTS

                                                                                                                  Garlic, ginger, paprika, salt, ground cumin, cayenne pepper, ground ginger, ground coriander, turmeric, maple syrup, lemon juice, tofu (soy), red onion, red wine vinegar, water, raw natural cane sugar, black mustard seeds, fennel seeds, coriander seeds, mint, spinach, flatbread (sesame, wheat flour, water, salt, vegetable oil), dairy-free yoghurt (coconut milk, coconut water, cornflour, potato starch, stabiliser (fruit pectin), corn fibre, cultures (S.Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis))

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

                                                                                                                  NUTRITION

                                                                                                                  Calories 513kcal; Protein 22.8g; Fat 24.3g; Saturated Fat 5.5g; Total Carbs 56.2g; Fibre 7.2g; 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. Preheat the oven to 220°C / 200°C fan then take out a baking tray and a frying pan.

                                                                                                                  2. Add a drizzle of oil to the frying pan and place over a medium-high heat. Cut the tofu into 12 cubes then cook in the hot pan until crispy and golden on all sides, around 5 minutes.

                                                                                                                  3. Add the crispy cooked tofu and tandoori marinade (reserving 1 tsp of marinade per person for later) to a bowl and mix until evenly coated. Place the tofu into your baking tray and roast for 8-10 minutes. Remove from the oven and stir through the reserved marinade for extra flavour.

                                                                                                                  4. Remove the mint and spinach leaves from the salad bag and set the spinach aside. Finely chop the mint leaves and mix with the yoghurt to make your minted yoghurt. Season to taste with salt.

                                                                                                                  5. Wipe your frying pan clean and use to warm your naan just before serving, by dry frying (without oil) for 20-30 seconds on each side.

                                                                                                                  6. Lay out your warm naans, spoon a wide circle of minted yoghurt on the bottom, then add the tandoori tofu, pickled cabbage and fresh spinach. Wrap them up and get stuck in!


                                                                                                                          FEAST 2

                                                                                                                          Adobo Black Bean Tacos With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

                                                                                                                          INGREDIENTS

                                                                                                                          Black beans, ancho chilli, garlic, paprika, cumin, red wine vinegar, extra virgin olive oil, water, sea salt, balsamic vinegar, soy sauce (gluten free), chilli flakes, cashews, lime juice, lemon juice, guajillo chillies, chile de arbol, peanuts, sesame seeds, cider vinegar, corn tacos (water, yellow corn flour, sea salt), baby gem lettuce, avocado

                                                                                                                          ALLERGENS

                                                                                                                          Nuts, peanuts, sesame, soy

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

                                                                                                                          NUTRITION

                                                                                                                          Calories 753kcal; Protein 21.3g; Fat 48.4g; Saturated Fat 8.3g; Total Carbs 64.9g; Fibre 19.4g; 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 saucepan and preheat your oven to 200°C / 180°C fan.

                                                                                                                          2. Empty the black beans into your saucepan, place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. 

                                                                                                                          3. Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking.

                                                                                                                          4. Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. For an oil-free version, simply pop the tacos onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.

                                                                                                                          5. Lay everything out on your table and then start building your tostadas. Start with a layer of black beans, then shredded lettuce, dress the lettuce with a drizzle of lime cashew crema, top with some slices of avocado and a final drizzle of salsa macha (very spicy!). Enjoy!


                                                                                                                              MONTHLY SPECIAL

                                                                                                                              Freshly Made Cavatelli Tossed In Sweet & Spicy Pumpkin & "Nduja" Sauce With Crispy Sage

                                                                                                                              INGREDIENTS

                                                                                                                              Pumpkin, vegan nduja (red peppers, calabrian hot chilli peppers, haricot beans, coconut oil, paprika, sunflower oil, salt, wine vinegar, extra virgin olive oil, black pepper, lemon juice), vegan cavatelli (wheat flour, semolina flour (gluten), water), sage

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

                                                                                                                              NUTRITION

                                                                                                                              Calories 559kcal; Protein 18.4g; Fat 12.9g; Saturated Fat 2.2g; Total Carbs 98.6g; Fibre 9.7g; 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. Boil your kettle, then take out a large saucepan and a deep frying pan or wok.

                                                                                                                              2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the cavatelli to the pan and cook for 2-4 minutes or until al dente.

                                                                                                                              3. Meanwhile, pick the sage leaves and heat a drizzle of extra virgin olive oil in your deep frying pan or wok over a medium heat. Once hot, add the sage leaves for around 20-30 seconds or until crispy and aromatic. Watch carefully as they will burn quickly. Remove half of the sage leaves for garnishing, then add the nduja pumpkin sauce to the pan and warm through until piping hot, around 3 minutes.

                                                                                                                              4. Drain the pasta, add it to the sauce and give everything a good mix to combine.

                                                                                                                              5. Divide the cavatelli between serving bowls, add a generous drizzle of extra virgin olive oil, season to taste with salt and garnish with the reserved crispy sage leaves. You could add vegan cheese if you like but it's just as delicious without. Enjoy!