Charred Hispi Cabbage Over Chickpeas In Tahini Yoghurt, With Dukkah & Zhoug Dressing
INGREDIENTS
Hispi cabbage, tahini (sesame), lemon juice, chickpeas, almonds, walnuts, sunflower seeds, coriander powder, cumin powder, salt, garlic, jalapenos, red wine vinegar, extra virgin olive oil, water, parsley, coriander, maple syrup, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2 and B12))
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 616kcal; Protein 24.1g; Fat 37.6g; Saturated Fat 4.5g; Total Carbs 55.2g; Fibre 12.4g; Salt 0.75g
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.
Remove any bruised outer leaves from the hispi cabbage and cut vertically into six to eight wedges, keeping the core intact so the leaves stay together. Drizzle or brush a little olive oil over the wedges and rub into the leaves. Sprinkle over a pinch of sea salt.
Creamy Tomato Daal With Roasted Cauliflower, Crispy Kale, Coconut Yoghurt & Fluffy Rice
INGREDIENTS
Onion, garlic, ginger, curry powder, garam masala, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, lime juice, cauliflower, cavolo nero, coriander, vegetable oil
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; Total 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.
Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.
Place the cauliflower in your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside.
Remove any hardy stems from the cavolo nero, then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn.
Empty the tomato daal into your other saucepan along with a splash of water to loosen. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 5-10 minutes. Add more water as needed if it starts to stick while cooking.
Roughly chop the coriander leaves.
Divide the tomato daal between serving bowls, top with the charred cauliflower, crispy cavolo nero and a dollop of coconut yoghurt. Garnish with the coriander and enjoy!
St Patrick's Day Irish Stew With Winter Vegetables & Pulled Jackfruit, Topped With Crispy Golden Potatoes & Parsley
INGREDIENTS
Onion, garlic, carrot, celery, swede, organic strong white flour (wheat), red wine, guinness (water, barley, roast malt extract, hops, wheat) vegan boullion (celery), water, jackfruit, tomato puree, soy sauce, balsamic vinegar, potatoes, parsley
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 468kcal; Protein 10.2g; Fat 1.2g; Saturated Fat 0.2g; Total Carbs 104.4g; Fibre 12.7g; Salt 1g
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.
Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce
INGREDIENTS
Chestnut mushrooms, organic tofu (water, soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g
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.
Boil your kettle, then take out a large saucepan and a frying pan.
Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.
Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems.
Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with spring onion and toasted peanut garnish. Enjoy!
Spicy Chickpea Burger With Baby Gem, Chilli Mayo, Pickled Cucumber, Soft Vegan Brioche & Crispy Potatoes
INGREDIENTS
Quinoa, onion, paprika, carrot, chickpeas, parsley, gem lettuce, cucumber, potato starch, potatoes, panko breadcrumbs (gluten), plant-based chilli mayo (chickpeas, vegetable oil, mustard, cider vinegar, aged cayenne red peppers , distilled vinegar, water, salt, garlic powder), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver)
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 785kcal; Protein 20.3g; Fat 21.8g; Saturated Fat 4.6g; Total Carbs 100.2g; Fibre 13g; 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.