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.
Preheat your oven to 200°C / 180 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.
Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Add the almonds to one side of your roasting tray for the final 5 minutes of cooking time to toast them.
Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsley and mint, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.
Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seeds, parsley and mint to serve and enjoy!
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.
Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan
INGREDIENTS
Tofu (soya beans, water, nigari), aquafaba (chickpea water), chipotle paste (chipotle chillies, water, tomato puree, salt, sugar, onion, acetic acid), vegetable oil, apple cider vinegar, raw natural cane sugar, jalapenos, coriander, red onion, extra virgin olive oil, plum tomatoes, white cabbage, white wine vinegar, white corn tortillas (masa harina (ground nixtamialized corn), water, sea salt), lime
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 657kcal; Protein 14.4g; Fat 36.3g; Saturated Fat 6.6g; Total Carbs 73.9g; Fibre 9g; Salt 1g
METHOD
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Potatoes, chickpeas, chaat masala (salt, red chilli, paprika, coriander, cinnamon, ginger, aniseed, long pepper, cumin, green cardamom, black pepper, dried mango powder, clove, carom, citric acid, cane sugar, canola oil, silicon dioxide), ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, plant-based yoghurt (water, oats, soy, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (gram flour, rapeseed oil, salt, turmeric)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 547kcal; Protein 20g; Fat 13.9g; Saturated Fat 0.8g; Total Carbs 96.6g; Fibre 11.8g; Salt 0.45g
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.