MENU | DELIVERED OCTOBER 17

 
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 seeds, parsley and mint to serve and enjoy! 

Rich & Flavoursome Porcini Mushroom & Lentil Ragu With Creamy Mash & Wilted Kale

INGREDIENTS

Lentils, porcini mushrooms, chestnut mushrooms, red wine, white onion, carrot, celery, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, potato, parsley, olive oil, lemon juice, green kale

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

NUTRITION

Calories 543kcal; Protein 24g; Fat 15.5g; Saturated Fat 2.4g; Total Carbs 77.5g; Fibre 16.2g; Salt 1.9g

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 steamer (or a third saucepan if you don't have a steamer).

2. Fill one of your saucepans with boiling water from your kettle, then place over a medium heat with your steamer over the top (or boil a second pan of boiling water if you don't have a steamer). Peel the potatoes, then cut into 2cm cubes. Remove any hardy stems from the kale, then roughly chop into bitesized chunks.
   
   
3. Salt your boiling water, then add the potatoes to the water and the kale to the steamer above it (or boil in your other saucepan) and cover. Cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork.
   
   
4. Empty the porcini and lentil ragu into your other saucepan, place over a medium heat and bring to the boil. Once bubbling, reduce the heat to low-medium and cook for a further 2-3 minutes or until piping hot.
   
   
5. Once the potatoes are cooked, drain and place back into your pan. Add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. If you want to go more indulgent you could add a little plant milk or butter to make it even creamier (optional). Season well with salt and pepper to taste.
   
   
6. Divide the mash between serving bowls, spoon over the porcini and lentil ragu, serve alongside the steamed kale and enjoy!

1. Boil your kettle, then take out a large frying pan and two saucepans.
   
   
2. Empty the miso tahini broth into another saucepan, place over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through. If the broth reduces too much or is too concentrated for your taste, simply dilute with a little water as needed.
   
   
3. Fill your saucepan with boiling water from your kettle and lightly salt the water. Bring to the boil, place the noodles in the pan and cook until tender, around 3 minutes. Drain and set aside to keep warm. 
   
   
4. Crumble the tempeh with your hands until minced. Remove the pak choi leaves from the base of the stem using your hands. Finely dice the chilli and spring onions (including the green bits!).
   
   
5. Place your frying pan over a medium-high heat and add a drizzle of oil. Add the crumbled tempeh to your frying pan and fry until crispy, around 5 minutes. Stir through half of the rayu chilli sauce, then remove from the pan and keep warm.
   
   
6. Wipe the same frying pan clean with kitchen towel, then add the pak choi and cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).
   
   
7. To serve up, divide the noodles between serving bowls, pour over the hot miso tahini broth, then top with the pak choi and chilli tempeh. Garnish with chilli, spring onions and a drizzle of the remaining rayu chilli oil. Enjoy!