MENU | DELIVERED AUGUST 22


DETOX 1  

Soba Noodle Salad With Smacked Cucumber, Juicy Nectarine, 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, nectarine, 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 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 nectarine into segments 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 sesame ginger dressing and enjoy!


                                        NOURISH 1                                           


                                        Comforting Slow-Cooked Caribbean Jackfruit Curry With Fluffy Coconut Rice & Braised Cavolo Nero

                                        INGREDIENTS

                                        Onion, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet chilli, vegan boullion (celery), water, tomato puree, soy sauce, tinned tomatoes, carrot, potato, kidney beans, jackfruit, salt, pepper, basmati rice, dessicated coconut, cavolo nero

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

                                        NUTRITION

                                        Calories 605kcal; Protein 23.1g; Fat 6.2g; Saturated Fat 0.4g; Total Carbs 131.2g; Fibre 39.7g; 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 three saucepans and a steamer (optional). If you don't have three saucepans, two saucepans and a frying pan or wok will work well too.

                                        2. Add the rice to the smallest saucepan and cover with 2x its volume of water. Place over a medium-high heat, bring to the boil then reduce to a low simmer, cover and cook for 8-10 minutes or until the rice is tender but al dente. Add the desiccated coconut during the final 5 minutes of cooking.

                                        3. Remove any hardy stems from the cavolo nero and roughly chop the leaves into bitesized pieces. Steam (recommended) or boil until tender, around 8 minutes.

                                        4. Warm the jackfruit curry in another saucepan or a frying pan / wok over a medium heat, around 8 minutes. Break apart any larger pieces of jackfruit as you cook and add water to the pan as needed if it starts to stick or the sauce reduces too much. Season to taste with salt and pepper.

                                        5. To serve up, divide the coconut rice between serving bowls, spoon the jackfruit curry over the top and serve alongside the cavolo nero. Enjoy!


                                                                                                        NOURISH 2

                                                                                                         

                                                                                                        Summer Minestrone With Orecchiette, Summer Vegetables, Chickpeas & Salsa Verde

                                                                                                        INGREDIENTS

                                                                                                        Carrot, celery, onion, dried chilli, vegan boullion (celery), water, butterbeans, bay leaves, brown rice, lemon juice, tomato puree, garlic, plum tomatoes, white wine, dried oregano, maple syrup, red wine vinegar, cavolo nero, parsley, mint, capers, dijon mustard, sea salt

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

                                                                                                        NUTRITION

                                                                                                        Calories 597kcal; Protein 20.3g; Fat 18.1g; Saturated Fat 3g; Total Carbs 83.8g; Fibre 18.1g; 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. Take out a frying pan and a large saucepan.

                                                                                                        2. Empty the minestrone broth into your large saucepan, place over a medium heat and cook until piping hot, around 3-5 minutes.

                                                                                                        3. Place your frying pan over a medium heat and add a drizzle of olive oil. Cut your courgette into 1cm thick rounds. Fry the courgettes so they're nicely charred on the outside and tender in the centre. Season well with salt and pepper.

                                                                                                        4. Divide the minestrone between serving bowls, top with the courgettes and drizzle over the salsa verde. You can also stir the salsa verde through the broth for extra flavour. Enjoy!


                                                                                                              FEAST 1                                                                                                               


                                                                                                              Crispy Korean Oyster Mushroom Burger With Kimchi & Gochujang Mayo On Soft Vegan Brioche

                                                                                                              INGREDIENTS

                                                                                                              Oyster mushrooms, cumin, ground garlic, ground ginger, paprika, turmeric, soy milk, lemon juice, agave, vegetable oil (soy), gochujang (water, brown rice, tapioca, red pepper powder, salt, alcohol, soybean, garlic, onion), apple cider vinegar, vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, chilli, tamari soy sauce, ginger, chilli powder, garlic, salt, live cultures), white flour (wheat), panko breadcrumbs (wheat), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver) baby new potatoes

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

                                                                                                              NUTRITION

                                                                                                              Calories 696kcal; Protein 14.4g; Fat 34g; Saturated Fat 4.6g; Total Carbs 101.4g; Fibre 14.26g; 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 large roasting tray and a wok or deep frying pan.

                                                                                                              2. Cut the new potatoes into 1-1.5 square cm pieces. Place into your roasting tray, then drizzle with olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until golden and crispy.

                                                                                                              3. Place the dry mix into a bowl along with around 50ml plant milk per person and stir until you have a thick batter. Alternatively you can use water if you don't have any plant milk. Season well with salt and pepper and stir thoroughly until combined. Place the panko breadcrumbs into a separate bowl. Dip the oyster mushrooms into the batter mix and then into the panko breadcrumbs to coat.

                                                                                                              4. Heat 1cm of a neutral oil (e.g. sunflower, groundnut or vegetable, but not olive oil) in a wok or deep frying pan, then fry the oyster mushrooms until golden on all sides. Remove and place into a bowl lined with kitchen towel, allowing it to cool slightly before serving.

                                                                                                              5. Slice the vegan brioche in half and toast in a frying pan just before serving.

                                                                                                              6. To serve, spread a layer of gochujang mayo on the top and bottom of the brioche, then add pile in the crispy oyster mushrooms and kimchi. Serve alongside the crispy potatoes with any extra gochujang mayo for dipping. Enjoy!


                                                                                                                      FEAST 2

                                                                                                                      Crispy Baja Tofish Tacos With Shredded Cabbage, Zingy Salsa Fresca & Smokey Chipotle Mayo On Soft Corn Tortillas

                                                                                                                      INGREDIENTS

                                                                                                                      Tofu (soya beans, water, nigari), aquafaba (chickpea water), chipotle paste (chipotle chillies, water, tomato puree, salt, sugar, onion, acetic acid), vegetable oil, apple cider vinegar, raw natural cane sugar, jalapenos, coriander, red onion, extra virgin olive oil, plum tomatoes, white cabbage, white wine vinegar, white corn tortillas (masa harina (ground nixtamialized corn), water, sea salt), lime

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

                                                                                                                      NUTRITION

                                                                                                                      Calories 657kcal; Protein 14.4g; Fat 36.3g; Saturated Fat 6.6g; Total Carbs 73.9g; Fibre 9g; 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. To make the tofish, cut the tofu into fillets around 1.5cm x 5cm in size (tofu blocks vary in size, but as close as you can to this size is fine!). Cut each nori sheet horizontally into six equal strips, each around 2.5cm in width. Rinse the nori strips under the tap for a few seconds, lay them out on a chopping board, then roll up the tofu fillets in the nori strips. If they don't stick, brush a little extra water over the top of the nori until they do. Don't worry if the strips don't wrap the whole way around the tofu as they will stick once coated in cornstarch and fried.

                                                                                                                      2. Add the cornstarch to a bowl, then dip the tofish fillets into the bowl and turn to coat evenly. Pour enough oil (sunflower or groundnut are best, but any neutral oil works well) into a large frying pan or wok to come 0.5cm up the sides and heat (for a healthier alternative you could fry in a drizzle of oil, the tofish just won't go quite as crispy). Fry the tofish in batches until golden all over, around 10 minutes. Transfer them onto kitchen paper. 

                                                                                                                      3. While your tofish cooks, dice the tomato and mix with the onion and jalepeno mix (spicy!) to finish the salsa fresca. If you prefer a milder salsa, just add less of the jalapeno mix. Season with salt to taste.

                                                                                                                      4. Place a large frying pan over a medium heat and once hot, add the tacos and warm through for 20-30 seconds on each side. Alternatively you could place them all on a plate in the microwave for 30 seconds.

                                                                                                                      5. To serve up, divide the tofish between your tacos, add a drizzle of chipotle mayo, some pickled cabbage, salsa fresca and finish with a squeeze of fresh lime. Enjoy!