MENU | DELIVERED JUL 31 & AUG 03

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!

INGREDIENTS

Portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)

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. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray.
   
   
2. Slice the portobello mushrooms 0.5cm thick.
   
   
3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.
   
   
4. Once the mushrooms are ready, remove from the oven and place the flatbread(s) directly onto a shelf in your oven to warm through, around 1 minute. Be careful not to overcook as if they’re too crispy they won’t roll up well!
   
   
5. Lay out your warm flatbreads, spread a layer of tahini sauce over the bottom, pile on the mushroom shawarma, pickled radish and finish with some jalapeño salsa (very spicy!). Wrap them up and get stuck in!

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, 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 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!