MENU | DELIVERED FEBRUARY 20


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. Julienne or cut the baby cucumber into matchsticks. Pick the coriander leaves and roughly chop.

  5. Divide the vermicelli noodles, baby gem, baby cucumber, coriander, 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                                      

                                    Crispy Courgette & Sweetcorn Fritters With Garlic & Dill Yoghurt and Sweet Cucumber Pickle

                                    INGREDIENTS

                                    Courgette, sweetcorn, spring onions, flour (wheat), sweet smoked paprika, ground garlic, chilli flakes, baking powder, brown mustard seeds, cucumber, rice vinegar, raw natural cane sugar, sea salt, water, lemon, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), sea salt, vitamins (D2, B12)

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

                                    NUTRITION

                                    Calories 484kcal; Protein 19.3g; Fat 4.7g; Saturated Fat 1.1g; Total Carbs 101.1g; Fibre 12g; 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. Take out a large frying pan. Grate the courgette then place it into a sieve or perforated colander rested over a bowl or colander. Toss it in a large pinch of sea salt, set aside for 10 minutes, then squeeze and drain as much liquid as you can from the courgette. If you don't do this your fritters won't crisp up.

                                    2. Drain the sweetcorn and finely slice the spring onions (including the green bits!). Add them into a large bowl with the squeezed courgette and dry batter mix. Season with salt and pepper, then add around 100ml of water and mix to form a thick fritter batter.

                                    3. Heat a teaspoon of olive oil in your frying pan over a medium heat. Add a quarter of the batter (approx 5-inch diameter and 1/2-inch height) fritter to the pan. Cook each side for 4-5 minutes or until golden and cooked through. Repeat with the remaining batter.

                                    4. Place the cooked fritters onto serving plates alongside the cucumber pickles and a a dollop of garlic dill yoghurt. Enjoy!


                                                                                              NOURISH 2                                                                                                 


                                                                                              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!


                                                                                                                        FEAST 1

                                                                                                                        Portobello Mushroom Baos In A Sweet & Savoury Garlic Sauce With Pickled Cucumbers & Toasted Peanuts

                                                                                                                        INGREDIENTS

                                                                                                                        Portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

                                                                                                                        NUTRITION

                                                                                                                        Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; 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. Put a steamer on over the hob and take out a large frying pan. Slice the portobello mushrooms 0.5cm thick.

                                                                                                                        2. 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 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                                                        3. Place the frying pan over a medium heat and dry fry (without oil) the peanuts until toasted and golden, then set aside and crush or finely chop.

                                                                                                                        4. Add a drizzle of oil to the same frying pan and place over a high heat. Fry the mushrooms for around 10 minutes or until they have reduced and are tender and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and turns a darker brown colour.

                                                                                                                        5. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

                                                                                                                        6. NB: If you don't own a steamer, we have 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!


                                                                                                                                  FEAST 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, 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. Cook over a medium heat until piping hot, around 5 minutes. Add a little water if it starts to stick or reduces too much.

                                                                                                                                  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 coriander and a squeeze of fresh lime. Enjoy!


                                                                                                                                      MONTHLY SPECIAL

                                                                                                                                      Freshly Made Cavatelli Tossed In Sweet & Spicy Pumpkin & "Nduja" Sauce With Crispy Sage

                                                                                                                                      INGREDIENTS

                                                                                                                                      Pumpkin, vegan nduja (red peppers, calabrian hot chilli peppers, haricot beans, coconut oil, paprika, sunflower oil, salt, wine vinegar, extra virgin olive oil, black pepper, lemon juice), vegan cavatelli (wheat flour, semolina flour (gluten), water), sage

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

                                                                                                                                      NUTRITION

                                                                                                                                      Calories 559kcal; Protein 18.4g; Fat 12.9g; Saturated Fat 2.2g; Total Carbs 98.6g; Fibre 9.7g; Salt 1.2g

                                                                                                                                      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 saucepan and a deep frying pan or wok.

                                                                                                                                      2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the cavatelli to the pan and cook for 2-4 minutes or until al dente.

                                                                                                                                      3. Meanwhile, pick the sage leaves and heat a drizzle of extra virgin olive oil in your deep frying pan or wok over a medium heat. Once hot, add the sage leaves for around 20-30 seconds or until crispy and aromatic. Watch carefully as they will burn quickly. Remove half of the sage leaves for garnishing, then add the nduja pumpkin sauce to the pan and warm through until piping hot, around 3 minutes.

                                                                                                                                      4. Drain the pasta, add it to the sauce and give everything a good mix to combine.

                                                                                                                                      5. Divide the cavatelli between serving bowls, add a generous drizzle of extra virgin olive oil, season to taste with salt and garnish with the reserved crispy sage leaves. You could add vegan cheese if you like but it's just as delicious without. Enjoy!