DETOX 1
 

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.

  1. 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.

  2. Place a heavy frying pan or skillet over a high heat and once hot, char the wedges, cut-side down, for 6-8 minutes or until blackened and charred. Turn over and cook on the other side for another 6-8 minutes or until tender and caramelised.

  3. Meanwhile, drain the chickpeas and stir through the tahini yoghurt.

  4. To serve up, spoon the chickpeas in tahini yoghurt into a wide circle on serving plates, arrange the hispi wedges over the top, then drizzle over the zhoug and toasted dukkah. enjoy!


                  NOURISH 1
                   

                  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.

                  1. Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.

                  2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente.

                  3. 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. 

                  4. 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.

                  5. 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.

                  6. Roughly chop the coriander leaves.

                  7. 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!

                   



                                                    NOURISH 2

                                                    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.

                                                    1. Take out a saucepan and a large frying pan.

                                                    2. Warm the Irish stew in your saucepan over a medium heat until piping hot, around 5-10 minutes. Add water to the pan if the sauce reduces too much or starts to stick. Season to taste with sea salt and black pepper.

                                                    3. Meanwhile, slice your potatoes into thin rounds around a quarter cm thick. Place your frying pan over a medium-high heat and add a drizzle of extra virgin olive oil. Fry your potatoes until crispy and golden on both sides, around 10 minutes. Season with sea salt and black pepper to taste.

                                                    4. Remove any hardy stalks from your parsley then finely chop the leaves.

                                                    5. To serve up, divide the Irish stew between serving bowls, layer the crispy potatoes on top and garnish with a scattering of fresh parsley. Enjoy!


                                                            FEAST 1
                                                             

                                                            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.

                                                            1. Boil your kettle, then take out a large saucepan and a frying pan.

                                                            2. 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.

                                                            3. 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. 

                                                            4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                                            5. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince has started to crisp up a little and the pak choi is starting to become tender. Remove from the heat, add half of the garlic sesame sauce and stir through.
                                                            6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

                                                            7. 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! 



                                                                FEAST 2

                                                                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.

                                                                1. Preheat your oven to 220°C / 200°C fan, then take out a roasting tray and frying pan.

                                                                2. Cut the potatoes into 1.5cm cubes, place into your roasting tray and toss them in a drizzle of olive oil. Roast in the oven until golden and crispy, around 15-20 minutes. Season well with sea salt and black pepper.

                                                                3. To cook the burgers, we recommend frying, but for a healthier alternative you could also roast them in the oven for 20-30 minutes. To fry, add a drizzle of oil to your frying pan and place over a medium heat. Divide the patty mix into the number of burgers you’re making, roll each into a ball, then press the centre of the ball with the palm of your hands to form a disc shape. Once your frying pan is hot, place burgers into the frying pan and fry for around 2-3 minutes on each side or until both sides are golden and crispy.

                                                                4. Slice the vegan brioche in half and place inside down into the same frying pan you used to fry the burgers, for around 20 seconds or until the insides of the bun are golden brown.

                                                                5. Shred the baby gem lettuce by finely slicing the head horizontally from top to stem.

                                                                6. To serve up, spread some chilli mayo onto both sides of the bun and if you like an extra kick, a smear of mustard works well too. Build your burger from the bottom up with mustard (optional), pickled cucumbers, burger patty and lettuce. Serve alongside the crispy roasted potatoes, using any spare chilli mayo for dipping. Enjoy! 

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