MENU | DELIVERED AUGUST 15



DETOX 1
  


Vietnamese-Inspired Salad With Sweet Chilli Dressing, Crispy Tofu & Rainbow Vegetables

INGREDIENTS

Baby gem lettuce, rice noodles (mung bean, water), red cabbage, carrot, cucumber, coriander, tofu (water, soya beans, nigari), red chillies, garlic, rice vinegar, agave, water, cornstarch

For allergens see ingredients in bold

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

NUTRITION

Calories 445kcal; Protein 25.6g; Fat 12.8g; Saturated Fat 1.9g; Carbs 44.5g; Fibre 9.9g; 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. Boil your kettle and take out a large frying pan.

  2. Place the vermicelli noodles into a small heatproof bowl, cover with boiling water from your kettle and leave to cook for 5 minutes. Drain and then rinse under cold water until completely cool. 

  3.  Drain the tofu, pat dry any excess liquid with kitchen towel, then cut into 2cm cubes. Place your frying pan over a medium heat, add a drizzle of oil and fry the tofu, turning frequently until golden on all sides, around 10 minutes. Season to taste with a dash of soy or salt.

  4. Meanwhile, roughly chop the baby gem lettuce horizontally from tip to stem, discarding the stem at the end. Cut the baby cucumber into matchsticks.

  5. Divide the vermicelli noodles, baby gembaby cucumber, carrot and cabbage, and tofu between serving bowls. Drizzle over the sweet chilli dressing, toss everything to combine and then dig in. Enjoy! 


                                      NOURISH 1
                                         

                                      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 for your potatoes to go 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!


                                                                                                    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
                                                                                                           

                                                                                                          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 2

                                                                                                                Crispy Cauliflower Baos Drenched In Tangy Five Spice Sauce With Tart Pickled Carrot & Daikon & Fresh Coriander

                                                                                                                INGREDIENTS

                                                                                                                Cauliflower, shallot, garlic, ginger, sesame seeds, five spice, chilli flakes, maple syrup, rice vinegar, soy sauce, sesame oil, carrot, daikon, raw natural cane sugar, salt, coriander, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate)

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

                                                                                                                NUTRITION

                                                                                                                Calories 689kcal; Protein 14.5g; Fat 19.2g; Saturated Fat 2.5g; Total Carbs 120.6g; Fibre 8g; Salt 2.5g

                                                                                                                METHOD

                                                                                                                Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                                                                                1. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage) are actually some of the healthiest, most fibrous foods you can eat!

                                                                                                                2. Preheat your oven to 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

                                                                                                                3. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 5-6 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                                                4. Cut the cauliflower florets into bitesized pieces so they're small enough to fit into the baos, around 1-1.5 square cm. Place the cauliflower in your roasting tray, toss in a little oil and roast in the oven for 10 minutes. Toss the cauliflower in the five spice sauce, then roast for a further 5 minutes in the oven, or until the cauliflower is tender and a little crispy.q

                                                                                                                5. To serve, fill each bao with a generous helping of cauliflower, spooning over any five spice sauce left over in your roasting tray, then top with the pickled vegetables and coriander. Enjoy!

                                                                                                                6. NB: If you don't own a steamer, there is another hack you can use instead! First find a large pot with a lid, then a plate that is oven safe and slightly smaller than your pot. Next scrunch up tin foil to create three solid aluminium balls and place these in the bottom of your pot. Pour water into the pot to come 1cm up the sides, place the plate (with baos) on top of the foil balls, and you've got a steamer that's good to go!