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. Please note: this is one of very few recipes that takes a little over 15 minutes to finish at home. If you're short on time you can fry the aubergine for 15 minutes instead, but you will get a better flavour and texture by roasting.

  2. 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.

  3. 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.

  4. 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.

  5. Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seedsparsley and mint to serve and enjoy! 



                                      NOURISH 1
                                        

                                       

                                      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.

                                      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 add the pak choi and button mushrooms, reduce to a simmer and cook 5-8 minutes or until the vegetables are tender. 

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

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


                                                                                          NOURISH 2

                                                                                          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 fresh coriander, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!


                                                                                                FEAST 1
                                                                                                 

                                                                                                Crispy Baja Tofish Tacos With Shredded Cabbage, Zingy Salsa Fresca & Smokey Chipotle Mayo On Soft Corn Tortillas

                                                                                                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.

                                                                                                1. To make the tofish, cut the tofu into fillets around 1.5cm x 5cm in size (tofu blocks vary in size, but as close as you can to this size is fine!). Cut each nori sheet horizontally into six equal strips, each around 2.5cm in width. Rinse the nori strips under the tap for a few seconds, lay them out on a chopping board, then roll up the tofu fillets in the nori strips. If they don't stick, brush a little extra water over the top of the nori until they do. Don't worry if the strips don't wrap the whole way around the tofu as they will stick once coated in cornstarch and fried.

                                                                                                2. Add the cornstarch to a bowl, then dip the tofish fillets into the bowl and turn to coat evenly. Pour enough oil (sunflower or groundnut are best, but any neutral oil works well) into a large frying pan or wok to come 0.5cm up the sides and heat (for a healthier alternative you could fry in a drizzle of oil, the tofish just won't go quite as crispy). Fry the tofish in batches until golden all over, around 10 minutes. Transfer them onto kitchen paper. 

                                                                                                3. While your tofish cooks, dice the tomato and mix with the onion and jalepeno mix (spicy!) to finish the salsa fresca. If you prefer a milder salsa, just add less of the jalapeno mix. Season with salt to taste.

                                                                                                4. Place a large frying pan over a medium heat and once hot, add the tacos and warm through for 20-30 seconds on each side. Alternatively you could place them all on a plate in the microwave for 30 seconds.

                                                                                                5. To serve up, divide the tofish between your tacos, add a drizzle of chipotle mayo, some pickled cabbage, salsa fresca and finish with a squeeze of fresh lime. Enjoy!


                                                                                                      FEAST 2


                                                                                                      Chana Chaat Masala With A Minted Chilli Dressing, Tamarind Yoghurt, Red Onion & Crispy Sev
                                                                                                      INGREDIENTS


                                                                                                      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.

                                                                                                      1. Take out a large frying pan (the larger the better as your potatoes turn lovely and crispy!). Drain and rinse the chickpeas and cut the potatoes lengthways into 0.5cm thick slices.

                                                                                                      2. Place your frying pan over a medium-high heat add the chickpea sev and toast until crispy. Remove and set aside.

                                                                                                      3. Add a drizzle of oil to the pan, then add the potatoes and fry until crispy and golden brown, around 10 minutes. Next add the chaat masala paste and the chickpeas and cook for a further 3-5 minutes. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper before serving.

                                                                                                      4. Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.

                                                                                                      5. Divide the chickpea and potato chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of chickpea sev. Enjoy!

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