MENU | DELIVERED JUL 03 & 06

 

DETOX 1


Rotisserie Tofu Wrap With Creamy Caesar Dressing, Chopped Salad & Baby Gem In Soft Tortilla

INGREDIENTS


Tofu (soy), cashews, applie cider vinegar, capers, agave, miso (soy), wholegrain mustard, black pepper, lemon juice, garlic, baby gem lettuce, cherry tomatoes, red onion, 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 445kcal; Protein 21.3g; Fat 20.7g; Saturated Fat 4.1g; Total Carbs 50.1g; Fibre 8.6g; 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. Take out a large frying pan (a cast iron pan works best for the tofu if you have one, but any frying pan will do).
  2. Using a sharp knife, slice the tofu very thinly, around 2-3mm thick, so you end up with lots of thin pieces of 'rotisserie' style tofu. It's OK if they're slightly different shapes and sizes as it will mean you get a mix of juicier versus crispier pieces. Place into a small bowl and season well with a dash of soy (or salt if you don't have any soy) and freshly ground black pepper. Leave to absorb the seasoning while preparing the rest of the fresh ingredients.

  3. Cut the cherry tomatoes in half. Peel and finely slice the red onion. Finely shred the baby gem lettuce.

  4. Place your frying pan over a medium-high heat. Once it's searing hot, add a drizzle of oil. Fry the sliced tofu until golden and crispy on the outside. Remove and set aside.

  5. Wipe the same pan clean with some kitchen towel, then warm the wraps through in the pan for 20 seconds on both sides.

  6. Lay the wraps on serving plates, spread as much coronation sauce as you like on the bottom, then pile on the rotisserie tofu, shredded baby gem, cherry tomatoes and red onion. Fold the left and right ends over the filling, then roll the wrap up tightly and enjoy!

 


                              NOURISH 1
                                 


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

                              INGREDIENTS

                              Courgette, sweetcorn, spring onions, gluten free flour, 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. Next you need to add a little water to bind the batter mix. The less water you use, the crispier your fritters will be so start with 50ml and add more if needed until the mix is just starting to stick together. 

                              3. Heat a drizzle of oil in your frying pan over a medium heat. Add a large spoonful of the batter mix to the pan and press down to form a 1cm thick fritter (they don’t need to be perfect circles!). 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


                                          Thai Red Curry With Rice Noodles, Red Pepper, Chestnut Mushrooom, Courgette, Lime & Coriander

                                          INGREDIENTS

                                          Garlic, ginger, lemongrass, red pepper, coconut milk, cumin, coriander powder, turmeric, bouillon (celery), coconut milk, water, kaffir lime leaves, basil, raw organic agave nectar, fresh coriander, courgette, chestnut mushroom, lime, vermicelli (peas, mung beans, water)

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

                                          NUTRITION

                                          Calories 501kcal; Protein 10.8g; Fat 32.5g; Saturated Fat 27g; Total Carbs 49.3g; Fibre 8.3g; Salt 0.15g

                                          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 deep frying pan or wok.

                                          2. Place the rice noodles into a heatproof bowl, pour boiling water over from your kettle to cover and leave the noodles to cook until tender, around 3-5 minutes. Drain and set aside to keep warm.

                                          3. Cut the chestnut mushrooms into quarters, de-seed and slice the red peppers, slice the courgettes and roughly chop the coriander leaves.

                                          4. Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the vegetables and cook until tender but al dente, around 5-10 minutes. Pour in the red Thai curry sauce and cook until warmed through, around 2-3 minutes. Season to taste with salt or soy.

                                          5. To serve up, divide the rice noodles between serving bowls and ladle over the delicious curry sauce with vegetables. Garnish with some freshly chopped coriander and a good squeeze of fresh lime juice. Enjoy!


                                                                                      FEAST 1



                                                                                      Crispy Pakora Burger With Mint Raita, Mango Chutney, Fresh Spinach & Baby New Potatoes

                                                                                      INGREDIENTS

                                                                                      Organic vegan brioche (fortified organic wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), gram flour, rice flour, chilli, turmeric, cumin, garam masala, red onion, carrot, green bell pepper, white cabbage, chickpeas, coriander, mint, lemon juice, water, oat yoghurt, garlic, baby spinach, mango chutney (mangoes, garlic cloves, cumin seeds, mixed spices, fenugreek seeds, nigella seeds, black peppercorns, cardamom pods, whole clove, herb, cane sugar, salt, acetic acid), 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 656kcal; Protein 22.8g; Fat 11.1g; Saturated Fat 3.8g; Total Carbs 116.8g; Fibre 13g; Salt 0.95g


                                                                                      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. Cut any larger baby new potatoes in half, leaving the smaller ones whole and add them to your roasting tray. Toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until golden.

                                                                                      3. Julienne or grate the carrot. De-stem the green pepper and thinly slice.

                                                                                      4. Add the prepped carrot, 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. Once you have around 10 minutes left on the potatoes, 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 a handful of dough and flatten slightly in your palms until you have 2cm thick patties (they don't need to be perfectly circular and they will bind more as they fry). Carefully slide them into your pan 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. Cut the vegan brioche in half and toast in the oven for 20-30 seconds before serving.

                                                                                      7. Divide the crispy baby potatoes between serving plates, then build your brioche buns with the pakora burgers, mint raita, mango chutney and some fresh spinach. Enjoy!


                                                                                                    FEAST 2


                                                                                                    Sichuanese Mapo Tofu With Coriander & Spring Onion, Served With Cavolo Nero Tossed In A Sweet Rice Vinegar Dressing & Fluffy Rice

                                                                                                    INGREDIENTS

                                                                                                    Tofu (water, soya beans, nigari), button mushrooms, dried shiitake mushrooms, soy sauce, doubanjiang, tomato paste, vegetable oil, garlic, ginger, sesame oil, onion, sichuan peppercorns, fermented black beans, dried chilli, bouillon (celery), water, cornflour, jasmine rice, coriander, spring onion, cavolo nero, rice vinegar, raw organic agave nectar

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

                                                                                                    NUTRITION

                                                                                                    Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

                                                                                                    METHOD

                                                                                                    Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                                                                                                    1. Set a steamer to boil on the hob (or boil a saucepan of water if you don't have a steamer), then take out another saucepan and a frying pan. 

                                                                                                    2. Place the rice into your saucepan, along with 2.5x its volume of water. Bring the pan to the boil over a medium-high heat and once it's bubbling, reduce the heat, cover and cook until the rice is tender, around 8-10 minutes. 

                                                                                                    3. Remove any hardy stems from the cavolo nero, then roughly chop and steam (recommended) or boil the cavolo nero for around 5-8 minutes, or until wilted. Drain thoroughly and then toss through the sweet rice vinegar dressing to taste.

                                                                                                    4. Drain the tofu, then cut into 2cm cubes. Place your frying pan over a medium heat and add a drizzle of oil (sesame works best, but any neutral oil will work). Once the pan is hot, add the tofu cubes and fry on all sides for 3-4 minutes. Then add the mapo sauce and cook through for around 5 minutes, stirring occasionally until the tofu is cooked and the sauce is piping hot.

                                                                                                    5. Roughly chop the coriander and shred the spring onions.

                                                                                                    6. Divide the rice between serving bowls, spoon over the mapo tofu and garnish with coriander and spring onion. Serve alongside the dressed cavolo nero and enjoy! 


                                                                                                          MONTHLY SPECIAL



                                                                                                          Caprese Salad With 'Burrata', Hazelnut Pesto, Rustic Croutons & Tender Butterbeans

                                                                                                          INGREDIENTS

                                                                                                          Vine plum tomatoes, organic ciabatta (wheat), basil, mint, hazelnuts, extra virgin olive oil, raw agave nectar, balsamic vinegar, red wine vinegar, butterbeans, red onion, vegan burrata (soya milk, coconut oil, water, salt, xanthan gum, carrageenan, lactic acid, calcium lactate, dextrose, vegan fermentation cultures, vegetable fibres, soya lechitin)

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

                                                                                                          NUTRITION

                                                                                                          Calories 513kcal; Protein 23.9g; Fat 21.1g; Saturated Fat 19.3g; Total Carbs 60.6g; Fibre 18.6g; Salt 1.12g

                                                                                                          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.

                                                                                                          2. Tear the ciabatta into rough chunks and place in your roasting tray. Toss the croutons in a drizzle of olive oil and season well with salt and pepper. Roast for 10 minutes or until golden.

                                                                                                          3. Cut each tomato into eight pieces by quartering them and then cutting each quarter in half. Peel and finely slice half of the red onion, saving the other half for another recipe. Open, drain and rinse the butterbeans. Add the tomatoes, butterbeans and sliced onion to a small mixing bowl, toss in a little extra virgin olive oil (optional) and season well with salt and pepper. 

                                                                                                          4. Divide the dressed tomatoes between serving bowls and scatter over the ciabatta croutons. Add a spoon of vegan 'burrata' to the middle of the bowl, then drizzle the hazelnut pesto over everything (if the pesto has thickened in the fridge you can loosen the pesto with a little olive oil or water). Season to taste with salt or pepper and enjoy!