MENU | DELIVERED JANUARY 23


DETOX 1  


Charred Hispi Cabbage Over Chickpeas In Tahini Yoghurt, With Dukkah & Zhoug Dressing

INGREDIENTS

Hispi cabbage, tahini (sesame), lemon juice, chickpeas, almonds, walnuts, sunflower seeds, coriander powder, cumin powder, salt, garlic, jalapenos, red wine vinegar, extra virgin olive oil, water, parsley, coriander, maple syrup, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2 and B12))

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

NUTRITION

Calories 616kcal; Protein 24.1g; Fat 37.6g; Saturated Fat 4.5g; Total Carbs 55.2g; Fibre 12.4g; Salt 0.75g

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. Remove any bruised outer leaves from the hispi cabbage and cut vertically into six to eight wedges, keeping the core intact so the leaves stay together. Drizzle or brush a little olive oil over the wedges and rub into the leaves. Sprinkle over a pinch of sea salt.

  2. Place a heavy frying pan or skillet over a high heat and once hot, char the wedges, cut-side down, for 6-8 minutes or until blackened and charred. Turn over and cook on the other side for another 6-8 minutes or until tender and caramelised.

  3. Meanwhile, drain the chickpeas and stir through the tahini yoghurt.

  4. To serve up, spoon the chickpeas in tahini yoghurt into a wide circle on serving plates, arrange the hispi wedges over the top, then drizzle over the zhoug and toasted dukkah. enjoy!


                            NOURISH 1                              


                            Three Bean Chilli Enchiladas Topped With Cashew Cheese Sauce & A Zingy Cherry Tomato Salsa

                            INGREDIENTS

                            Cumin, allspice, chilli flakes, smoked paprika, oregano, cinnamon, onion, carrot, celery, garlic, kidney beans, black beans, brown lentils, bouillon (celery), water, walnuts, plum tomatoes, soy sauce, soy milk, nutritional yeast, dijon mustard, extra virgin olive oil, white miso paste (soy), lemon juice, garlic, cherry tomatoes, red onion, coriander, lime, tortilla wrap (wheat flour, calcium carbonate, calcium propionate, iron, niacin, thiamin), water, rapeseed oil, wheat fibre, malic acid, wheat gluten, dextrose, sodium carbonate, sodium diphosphate))

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

                            NUTRITION

                            Calories 642kcal; Protein 31.9g; Fat 19.9g; Saturated Fat 3.5g; Total Carbs 99.4g; Fibre 20.1g; 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. Preheat your oven to 220°C / 200°C fan and take out a medium sized ovenproof dish or baking tray, around 20cm.

                            2. Add a few tablespoons of the three bean chilli to the bottom of your baking tray along with a splash of water to provide a very shallow layer of liquid to the bottom of the baking tray.

                            3. Reserve a quarter of the remaining three bean chilli, then working one wrap at a time, spoon the rest of the three bean chilli down the middle, roll up and lay into your ovenproof dish. Repeat with any remaining wraps and arrange next to each other. Spoon the remaining chilli over the top of the wraps, then pour over the cashew cheese sauce. Bake in the oven for 15 minutes.

                            4. Meanwhile, finely dice the red onion and cut the cherry tomatoes into quarters. Place into a small bowl and toss in a little extra virgin olive oil, sea salt and a squeeze of fresh lime. This is your cherry tomato salsa. Roughly chop the coriander leaves.

                            5. Once cooked, remove the enchiladas from the oven, spoon over your cherry tomato salsa, scatter over the fresh coriander and squeeze over the remaining fresh lime. Divide between serving plates and enjoy! 


                                                                                    NOURISH 2                                                                                       

                                                                                    Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan

                                                                                    INGREDIENTS

                                                                                    Onion, celery, carrot, garlic, rosemary, red wine, chopped tomatoes, boullion (celery), water, kidney beans, cannellini beans, balsamic vinegar, cavolo nero, ciabatta (wheat), ground almonds, nutritional yeast
                                                                                    Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                                                                    NUTRITION

                                                                                    Calories 553kcal; Protein 24.4g; Fat 5.4g; Saturated Fat 16.6g; Total Carbs 95.7g; Fibre 19.4g; 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. Preheat your oven to 200°C / 180°C fan and take out a saucepan, frying pan and baking tray.

                                                                                    2. Roughly cut or tear the ciabatta into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.

                                                                                    3. Add the ribollita to your other saucepan, place over a medium heat and cook until piping hot throughout. Add water as needed if the sauce reduces too much or starts to stick. Season well with salt and pepper before serving.

                                                                                    4. Remove any hardy stems from the cavolo nero, then roughly slice up the leaves. Add a drizzle of oil to your frying pan and place over a medium heat. Fry the cavolo nero until crispy but tender, around 5 minutes.

                                                                                    5. To serve up, divide the ribollita between serving bowls and top with the ciabatta croutons and cavolo nero. Sprinkle over the almond parmesan and enjoy!


                                                                                                  FEAST 1


                                                                                                  Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce

                                                                                                  INGREDIENTS

                                                                                                  Chestnut mushrooms, organic tofu (water,                                                                                                   soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                                                                                                  NUTRITION

                                                                                                  Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; 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. Boil your kettle, then take out a saucepan and two frying pans.

                                                                                                  2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                                                                                                  3. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                                                                                  4. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and cook for 5 minutes or until the mince has started to crisp up a little. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                                                                                  5. Remove the pak choi leaves from the base of the stem using your hands. Place your other frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 5 minutes. Season with a little soy or salt to taste.
                                                                                                  6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems.

                                                                                                  7. To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining sauce. Finishw ith the spring onion and toasted peanut garnish and serve alongside the pak choi. Enjoy! 


                                                                                                                FEAST 2


                                                                                                                Crispy Chilli Tofu Tossed in Spring Onions & Sesame Seeds, With Sticky Jasmine Rice & Seasonal Greens

                                                                                                                INGREDIENTS

                                                                                                                Tofu (water, soya beans* (31%), nigari), potato starch, cumin, onion, garlic, ginger, red chilli, black pepper, tomato puree, soy sauce (gluten free), raw natural cane sugar, sesame seeds, red pepper, green pepper, jasmine rice, curly green kale

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

                                                                                                                NUTRITION

                                                                                                                Calories 565kcal; Protein 25.8g; Fat 10.1g; Saturated Fat 2.1g; Total Carbs 83.7g; Fibre 7.5g; 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. Boil your kettle, then take out a saucepan, a steamer (or a second saucepan if you don't have a steamer) and a deep frying pan or wok.

                                                                                                                2. Add the jasmine rice to one of your saucepans, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender.

                                                                                                                3. Set your steamer over the hob and steam the kale for 5-10 minutes or until tender. If you don't have a steamer, you can boil the kale in water for the same time.

                                                                                                                4. Tear the tofu into bitesized pieces with your hands, then place into a bowl, season with salt and pepper, and toss through the cornstarch until evenly coated. Add a drizzle of a neutral oil (e.g. vegetable, sunflower, groundnut) to your frying pan or wok and once hot, add the tofu and fry until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.

                                                                                                                5. Drain the oil from your frying pan, then add the chilli sauce and cook until simmering, around 2-3 minutes. Add water if the sauce reduces too much or starts to stick. Once the sauce is hot, return the tofu to the pan, stir through for 1-2 minutes, then take off the heat.

                                                                                                                6. Meanwhile, finely slice the spring onion. Divide the rice, chilli tofu and steamed kale between serving bowls. Scatter over the sliced spring onion and enjoy!


                                                                                                                    MONTHLY SPECIAL


                                                                                                                    Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli & Lime

                                                                                                                    INGREDIENTS

                                                                                                                    Garlic, ginger, green chilli, lemongrass, coriander, cumin, turmeric, coconut milk, vegetable bouillon (soya, celery), water, mangetout, tofu (soy), jasmine rice, lime, chilli

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

                                                                                                                    NUTRITION

                                                                                                                    Calories 667kcal; Protein 22.3g; Fat 35.1g; Saturated Fat 28.2g; Total Carbs 75.1g; Fibre 4.8g; 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. Boil your kettle and take out two saucepans and a frying pan.

                                                                                                                    2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

                                                                                                                    3. Place your frying pan over a medium heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the mangetout and fry them for 3 minutes or lightly charred but still with some crunch.

                                                                                                                    4. Meanwhile empty the curry sauce into your other saucepan and warm through over a medium-low heat for 3-5 minutes.

                                                                                                                    5. To serve up, divide the sauce between serving bowls, then add the tofu, mangetout and jasmine rice. Garnish with red chilli and a squeeze of fresh lime. Enjoy!