MENU | DELIVERED DECEMBER 19



DETOX 1
  


Thai Noodle Salad with Broccolini, Spicy Cashews, Pickles, Coriander & Satay Sauce


INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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; 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. Boil a kettle then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. Once the pan is hot, add the tenderstem broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the mint and coriander leaves.

  5. To serve up, divide everything between serving bowls, drizzle generously with the satay sauce and enjoy!


                      NOURISH 1
                        


                      Cauliflower Al Pastor Tacos With Guajillo Adobo, Jalapeno Salsa & Chipotle Cashew Crema

                      INGREDIENTS

                      Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

                      NUTRITION

                      Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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. 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, kale) are actually some of the healthiest, most fibrous foods you can eat!

                      2. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the guajillo adobo sauce to coat thoroughly and roast for a further 10-15 minutes or until charred and cooked through.

                      3. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                      4. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!


                                                                          NOURISH 2
                                                                             

                                                                          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!

                                                                           



                                                                                  FEAST 1

                                                                                  Tandoori Tofu With Pickled Red Cabbage, Minted Yoghurt & Fresh Spinach Wrapped In Soft Naan

                                                                                  INGREDIENTS

                                                                                  Garlic, ginger, paprika, salt, ground cumin, cayenne pepper, ground ginger, ground coriander, turmeric, maple syrup, lemon juice, tofu (soy), red onion, red wine vinegar, water, raw natural cane sugar, black mustard seeds, fennel seeds, coriander seeds, mint, spinach, flatbread (sesamewheat flour, water, salt, vegetable oil), dairy-free yoghurt (coconut milk, coconut water, cornflour, potato starch, stabiliser (fruit pectin), corn fibre, cultures (S.Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis))

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

                                                                                  NUTRITION

                                                                                  Calories 513kcal; Protein 22.8g; Fat 24.3g; Saturated Fat 5.5g; Total Carbs 56.2g; Fibre 7.2g; Salt 1.4g

                                                                                  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 the oven to 220°C / 200°C fan then take out a baking tray and a frying pan.

                                                                                  2. Add a drizzle of oil to the frying pan and place over a medium-high heat. Cut the tofu into 12 cubes then cook in the hot pan until crispy and golden on all sides, around 5 minutes.

                                                                                  3. Add the crispy cooked tofu and tandoori marinade (reserving 1 tsp of marinade per person for later) to a bowl and mix until evenly coated. Place the tofu into your baking tray and roast for 8-10 minutes. Remove from the oven and stir through the reserved marinade for extra flavour.

                                                                                  4. Finely chop the mint leaves and mix with the yoghurt to make your minted yoghurt. Season to taste with salt.

                                                                                  5. Wipe your frying pan clean and use to warm your naan just before serving, by dry frying (without oil) for 20-30 seconds on each side.

                                                                                  6. Lay out your warm naans, spoon a wide circle of minted yoghurt on the bottom, then add the tandoori tofu, pickled cabbage and fresh spinach. Wrap them up and get stuck in!


                                                                                            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! 


                                                                                                MONTHLY SPECIAL


                                                                                                Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi & Brown Rice Noodles

                                                                                                INGREDIENTS

                                                                                                Dried shiitake mushrooms, ginger, garlic, vegetable boullion (celerysoy), kombu, pak choi, red chilli, spring onions, white miso (soy), soy sauce, tahini (sesame), brown rice noodles (rice flour, water), sesame oil, tempeh (soya, water, tempeh culture (gluten-free rice flour*, inoculum)), salted fermented black beans, vegetable oil, sichuan peppercorns, raw natural cane sugar, cinnamon, star anise, rice vinegar

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

                                                                                                NUTRITION

                                                                                                Calories 650kcal; Protein 29g; Fat 37.9g; Saturated Fat 6.5g; Carbs 62.1g; Fibre 7g; Salt 2g

                                                                                                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 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!