MENU | DELIVERED MAY 22 & 25

 

DETOX 1


Soba Noodle Salad With Smacked Cucumber, Juicy Peach, House Pickles & Peanut Sesame Dressing

INGREDIENTS

Soba noodles (wheat flour, buckwheat flour, water, salt), red cabbage, carrot, mooli, ginger, lime, sesame oil, light soy sauce, maple syrup, peanut butter, rice vinegar, dried chilli flakes, garlic, dried nori seaweed, peach, cashews

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

NUTRITION

Calories 581kcal; Protein 19.3g; Fat 19g; Saturated Fat 3.5g; Total Carbs 91.2g; Fibre 5.4g; 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 frying pan and a saucepan. Pour boiling water from the kettle into your saucepan and place over a medium heat. Once the water is bubbling, add the soba noodles and cook for 5-6 minutes or until tender but al dente. Once cooked, drain then rinse until the noodles are cold.

  2. To make the smacked cucumber, place the cucumber on a cutting board and place a chef’s knife, flat, on top. Using the palm of your hand, smack the knife until the cucumber splits and breaks. Chop into bite size pieces, transfer to a bowl and toss through the clear pickling liquid. Set aside and allow the smacked cucumber to pickle while you finish the remaining ingredients.

  3. Place your frying pan over a medium heat and dry fry (without oil) the cashews for 2-3 minutes, tossing occasionally until lightly toasted. Remove the cashews from the pan and roughly crush or chop with a knife.

  4. Slice the peach and cut the nori seaweed into thin strips, working horizontally across the nori sheet.

  5. To serve up, divide the soba noodles between serving bowls, then top with the pickled vegetables, smacked cucumber, sliced peach, toasted cashews and nori strips. Drizzle over the peanut sesame dressing and enjoy!


                      NOURISH 1                         

                       

                      Za'atar Courgette & White Bean Broth with Preserved Lemon, Rainbow Chard & Salsa Verde


                      INGREDIENTS

                      Cannellini beans, onion, preserved lemon, lemon juice, celery, carrot, garlic, white wine, white wine vinegar, agave, courgette, za'atar spice mix (sesame), parsley, rainbow chard, mint, capers, dijon mustard, red wine vinegar, extra virgin olive oil

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

                      NUTRITION

                      Calories 433kcal; Protein 18.8g; Fat 16.2g; Saturated Fat 2.6g; Total Carbs 49.6g; Fibre 18.5g; Salt 1.0g

                      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 saucepan and a frying pan. 

                      2. Drain the cannellini beans, then add to your saucepan along with the broth. Place over a medium-high heat, bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or the broth is piping hot and beans are cooked through.

                      3. Cut the courgettes into little discs or batons around 0.5cm thick. Cut the rainbow chard by rolling the leaves up tightly, then finely shredding. You can also finely shred the stalks, they are delicious, nutritious and add a beautiful colour, but will be more crunchy, unless you cook separately for longer. 

                      4. Place your frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in the courgettes and fry for 10 minutes or until golden brown. Toss through the za'atar seasoning, then remove and set aside. Add the rainbow chard to the pan and fry for 3-5 minutes or until the leaves have wilted a little. Set aside.

                      5. To serve up, divide the cannellini beans and broth between serving bowls, present the rainbow chard around the plate, then add a delicious bundle of crispy za'atar courgettes in the middle. Drizzle over the caper salsa verde (you could also stir this through the broth for extra flavour) and enjoy! 


                        NOURISH 2


                        Spicy Turmeric & Lemongrass Laksa With Brown Rice Noodles, Crispy Oyster Mushrooms & Aubergine

                        INGREDIENTS

                        White onion, garlic, lemongrass, ginger, green chilli, ground turmeric, ground coriander, ground cumin, coconut sugar, coconut milk, vegetable bouillon (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), lime, aubergine, oyster mushroom, brown rice noodles (rice flour, water), 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 628kcal; Protein 17.4g; Fat 26.8g; Saturated Fat 21.5g; Total Carbs 90g; Fibre 18.3g; 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. Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.

                        3. While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the same frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.

                        4. Meanwhile, pour boiling water from your kettle into one of your saucepans over a high heat and once bubbling, add the brown rice noodles. Cook for 2-3 minutes or until al dente. Rice noodles cook quickly so watch carefully to ensure they don't overcook.

                        5. Pour the laksa broth into another saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

                        6. To serve up, divide the udon noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with coriander and lime juice. Enjoy!

                           


                                                                      FEAST 1


                                                                      Creamy Mattar Makhani With Tofu 'Paneer', Zingy Kachumber Salad And Garlic & Herb Naan

                                                                      INGREDIENTS

                                                                      Onion, garlic, ginger, cardamom, turmeric, cinnamon, cumin, cloves, chilli flakes, ground coriander, maple syrup, coconut cream, plum tomatoes, water, peas, tofu (soy), cherry tomatoes, red onion, lime, coriander, naan (yeast, wheat flour, water, salt, sesame seeds, vegetable oil, herbs and spices)

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

                                                                      NUTRITION

                                                                      Calories 582kcal; Protein 21.1g; Fat 28.4g; Saturated Fat 17.4g; Total Carbs 66.8g; Fibre 10.6g; Salt 0.8g

                                                                      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 and take out a frying pan. Dice the tofu into 1.5cm cubes.

                                                                      2. Place your frying pan over a medium heat and add a drizzle of oil. Add the tofu to the pan and fry until golden on all sides. Pour the mattar makhani and cook for 5-8 minutes or until piping hot throughout. Stir occasionally and add water if the sauce reduces too much or starts to stick.

                                                                      3. While the curry cooks, make your kachumber salad by finely dicing the red onion (we recommend half an onion per person, but adjust to your taste) and coriander, and slicing the cherry tomatoes into quarters. Place everything into a small bowl and give it all a good mix. Season to taste with salt and a squeeze of lime.

                                                                      4. When the curry is almost ready, warm your naan through in the oven for 30-60 seconds.

                                                                      5. To serve up, divide the mattar makhani between serving bowls and serve alongside the kachumber salad. Enjoy both scooped up with your fresh, warm naan breads.


                                                                                  FEAST 2


                                                                                  Chinese Pancakes With Crispy Pulled Oyster Mushrooms, Date Hoi Sin, Fresh Cucumber & Spring Onions

                                                                                  INGREDIENTS

                                                                                  Oyster mushrooms, cucumber, spring onions, sesame seeds, cornstarch, maple syrup, ground garlic, ground ginger, rice vinegar, soy sauce, sesame oil, five spice, vegan boullion (celery), water, pancakes (wheat, flour, water, salt)

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

                                                                                  NUTRITION

                                                                                  Calories 479kcal; Protein 13.7g; Fat 4.5g; Saturated Fat 0.2g; Total Carbs 97.4g; Fibre 9.1g; Salt 1g

                                                                                  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 and set a steamer over the hob if you don't have a microwave for warming the pancakes.

                                                                                  2. Use your hands to pull apart the oyster mushrooms into thin strips. Place the cornstarch into a bowl and toss the oyster mushrooms in the cornstarch to coat. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the oyster mushrooms in batches until golden and crispy, around 10-15 minutes. Break them up using two spoons as you cook and keep frying until they're all golden and crispy on all sides. Make sure you fry in batches leaving space between the mushrooms, otherwise they won't crisp up. Season the mushrooms with sea salt to taste.

                                                                                  3. Meanwhile, finely shred the spring onions (including the green bits!) and cut the cucumber into matchsticks. Warm the pancakes in your steamer for 4-5 minutes or microwave on a low heat for 30 seconds.

                                                                                  4. Divide the pancakes between serving plates, then load them up with a hoi sin sauce and crispy oyster mushrooms. Finish with a garnish of spring onion and cucumber. Enjoy!


                                                                                    MONTHLY SPECIAL


                                                                                    Crispy Vegetable Pakora Chaat With Mint Chutney, Tamarind Yoghurt & Roasted Cherry Tomatoes

                                                                                     

                                                                                    INGREDIENTS

                                                                                    Gram flour, rice flour, chilli, turmeric, cumin, garam masala, red onion, carrot, green bell pepper, white cabbage, chickpeas, coriander, mint, lemon juice, extra virgin olive oil, garlic, sea salt, tamarind paste, water, oat yoghurt, agave

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

                                                                                    NUTRITION

                                                                                    Calories 528kcal; Protein 24.1g; Fat 10.1g; Saturated Fat 1.5g; Total Carbs 86.6g; Fibre 16g; 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. Preheat your oven to 200°C and take out a roasting tray and deep frying pan or wok.

                                                                                    2. Julienne or grate the carrot. Peel the onion and thinly slice. De-stem the green pepper and thinly slice. Open and drain the tin of chickpeas. This is all of the prep done. 

                                                                                    3. Place the cherry tomatoes into one side of your roasting tray and the chickpeas into the other side. Toss both in a drizzle of olive oil and season well with salt and pepper. Roast for 10 minutes or until the cherry tomatoes are blistered and popping open.

                                                                                    4. Meanwhile, add the prepped carrot, onion, pepper and white cabbage to a large mixing bowl along with the dry gram flour spice mix and a good seasoning of salt and pepper. Mix well to a slightly sticky dough that is binding together. If it's too dry, you may need to sprinkle a few tablespoons of water and mix. You want a sticky textured dough consistency rather than a batter.

                                                                                    5. Heat a neutral oil (e.g. vegetable, sunflower or groundnut, but not olive oil!) in a deep pan on a medium heat. Test by dropping a small portion of dough, it should sizzle and come up but not brown. Take small portions of dough and flatten with your fingers to 2cm size potions and gently slide into the pan. Allow them to firm up a bit, then stir them and fry until golden, crisp and aromatic. Remove and place into a bowl or colander with kitchen towel. Repeat with the remaining dough in batches.

                                                                                    6. Divide the vegetable pakoras between serving plates, scatter over the roasted chickpeas and cherry tomatoes and finish with a drizzle of mint chutney and tamarind yoghurt. Enjoy!