MENU | DELIVERED APR 24 & 27


DETOX 1  

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

INGREDIENTS

Courgette, sweetcorn, spring onions, flour (wheat), 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 1                                                   
                                                   


                                                  Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

                                                  INGREDIENTS

                                                  Onion, ginger, garlic, tomato puree, garam masala, cumin powder, turmeric powder, cardamom powder, coconut milk, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis)), basmati rice, vegan boullion (celery), fresh lemon juice, cauliflower, aubergine, cashews, coriander, basmati rice

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

                                                  NUTRITION

                                                  Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; Salt 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 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
                                                  2. Place your cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

                                                  3. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                                                  4. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

                                                  5. Add a drizzle of oil to the same frying pan and cut the aubergine into 1.5cm cubes. Fry until tender, around 8-10 minutes. Aubergine can sometimes take a little longer to cook, so be patient and keep cooking until it's super soft and silky - it's worth the wait! Once cooked, add the roasted cauliflower into the pan along with the korma sauce and cook until piping hot, around 2-3 minutes.

                                                  6. Meanwhile, roughly chop the coriander leaves.

                                                  7. Divide the rice and curry between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy!


                                                                                                                    NOURISH 2                                                                                                                       


                                                                                                                    Pad Thai Noodles With Sugar Snap Peas, Red Pepper, Carrot, Crushed Peanuts & Spring Onion

                                                                                                                    INGREDIENTS

                                                                                                                    Brown rice noodles (brown rice, water, salt), ginger, gluten free soy sauce, tamarind, peanut butter, agave, sugar snap peas, red pepper, carrot, peanuts, spring onions

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

                                                                                                                    NUTRITION

                                                                                                                    Calories 751kcal; Protein 23.9g; Fat 28.4g; Saturated Fat 5.5g; Total Carbs 112.4g; Fibre 16.3g; Salt 2.2g

                                                                                                                    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.

                                                                                                                    2. Place the noodles into a bowl or pan, pour over boiling water from your kettle and leave to cook until tender but al dente, around 3 minutes. Drain and set aside.

                                                                                                                    3. Place your frying pan over a medium heat and once hot, add the peanuts. Dry fry (without oil) for 2-3 minutes or until toasted. Remove from the pan and set aside.

                                                                                                                    4. Julienne or grate the carrot. Remove the stem and core from the red pepper, then cut into 0.5cm wide strips. Place your frying pan back over a medium heat and add a drizzle of oil. Once hot, fry the red peppers and carrots for 5 minutes, then add the sugar snaps and fry for 5 minutes more or until the veg is tender but al dente.

                                                                                                                    5. Meanwhile, crush or roughly chop the peanuts and finely slice the spring onions (including the green bits!).

                                                                                                                    6. Add the cooked noodles into the frying pan with the vegetables and toss through the pad Thai sauce. 

                                                                                                                    7. Divide the noodles between serving plates, garnish with crushed peanuts, spring onions and finish with a squeeze of fresh lime. Enjoy!


                                                                                                                                                            FEAST 1


                                                                                                                                                            Crispy Buffalo Tofu Tacos With Cooling Ranch Dressing, Shredded Cabbage & Juicy Pineapple

                                                                                                                                                            INGREDIENTS

                                                                                                                                                            Red cabbage, coriander, organic tofu (water, soy beans, nigari), corn tortillas (water, yellow corn flour, sea salt), distilled vinegar, aged cayenne red peppers, salt, water, canola oil, paprika, garlic powder, pineapple, water, citric acid, cashews, lime juice, water

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


                                                                                                                                                            NUTRITION

                                                                                                                                                            Calories 453kcal; Protein 23.4g; Fat 17.2g; Saturated Fat 4.6g; Total Carbs 48.1g; Fibre 7.4g; Salt 1.25g


                                                                                                                                                            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. All you need to finish this dish is a large frying pan.

                                                                                                                                                            2. NB: for a more authentic and indulgent buffalo sauce, you can melt equal parts vegan butter into the buffalo hot sauce. We've left it out to keep the dish healthier and give you the choice!

                                                                                                                                                            3. Cut the tofu into 1cm wide fillets, then place into a small bowl with the cornstarch. Season well with salt and pepper and toss to coat the tofu in the cornstarch. 

                                                                                                                                                            4. Add a drizzle of oil to your frying pan and place over a medium-high heat. Once hot, add the tofu and fry on all sides until golden and crispy. Remove and place into a bowl, then toss through the buffalo hot sauce to coat the tofu.

                                                                                                                                                            5. Wipe the same frying pan clean with some kitchen towel, then dry fry (without oil) the tacos for 10-20 seconds on each side or until warm and soft.

                                                                                                                                                            6. Divide the tacos between serving plates, then pile up with the crispy buffalo tofu, a drizzle of cashew ranch sauce, the red cabbage, pineapple and coriander. Enjoy!


                                                                                                                                                                          FEAST 2



                                                                                                                                                                          Freshly Made Gnocchi Tossed In A Rich Porcini Lentil Ragu With Almond Parmesan

                                                                                                                                                                          INGREDIENTS

                                                                                                                                                                          Lentils, porcini mushrooms, white onion, carrot, celery, red wine, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, vegan gnocchi (potato puree, vegetable extracts, spices, potato flakes, water, cornstarch, flour (wheat)), almonds, parmesan

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

                                                                                                                                                                          NUTRITION

                                                                                                                                                                          Calories 512kcal; Protein 25.7g; Fat 1.6g; Saturated Fat 0.3g; Total Carbs 93.9g; Fibre 12.6g; 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. Boil your kettle and take out two saucepans.

                                                                                                                                                                          2. Fill one saucepan with boiling water, season well with salt and place over a medium-high heat. Once bubbling, add the gnocchi and cook until al dente, around 2-3 minutes. Drain, reserving a little of the pasta water.

                                                                                                                                                                          3. Meanwhile, heat the porcini lentil ragu in your other saucepan over a medium-high heat for around 4-5 minutes. The sauce should reduce and thicken a little and be piping hot throughout before serving.

                                                                                                                                                                          4. Add a splash of pasta water to the porcini lentil ragu, along with the gnocchi and give everything a good stir to coat. Divide between serving bowls, then finish with a drizzle of extra virgin olive oil (optional) and a scattering of almond parmesan. Season with salt and pepper to taste. Enjoy!

                                                                                                                                                                             


                                                                                                                                                                              MONTHLY SPECIAL


                                                                                                                                                                              Rich & Luxurious Black Daal Makhani With Pickled Red Onion, Coconut Yoghurt & Garlic Naan

                                                                                                                                                                              INGREDIENTS

                                                                                                                                                                              Cumin seeds, coriander seeds, fenugreek, star anise, cardamom, cinnamon, chilli flakes, ginger, black mustard seeds, bay leaf, curry leaves, tinned tomatoes, vinegar, molasses, tomato puree, coconut milk, water, diced onion, garlic, turmeric, coconut sugar, garam masala, beluga lentils, lime, coconut cream, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water (23%), cornflour, potato starch, stabilizer (pectin*), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), coriander, naan (wheat flour, sesame seeds, water, salt, yeast, vegetable oil), red onion, red wine vinegar, raw natural cane sugar, black mustard seeds, fenugreek seeds, fennel seeds

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

                                                                                                                                                                              NUTRITION

                                                                                                                                                                              Calories 705kcal; Protein 24.6g; Fat 27.8g; Saturated Fat 22.7g; Total Carbs 98.3g; Fibre 23.8g; 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. Heat the daal in a saucepan over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding a splash of water as needed if it starts to stick. Season with salt to taste.

                                                                                                                                                                              2. Warm the naan in a dry frying pan for 30 seconds on each side.

                                                                                                                                                                              3. Roughly chop the coriander leaves.

                                                                                                                                                                              4. To serve up, divide the daal between serving bowls, top with a dollop of coconut yoghurt, some Indian pickled red onion and a scattering of fresh coriander. Enjoy!