MENU | DELIVERED APRIL 25


DETOX 1  


Rainbow sushi bowl with tofu, wilted kale, edamame, radish and pickled carrots over a bed of sticky sushi rice, with a miso dressing and nori furikake seasoning

INGREDIENTS

Miso (soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

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

NUTRITION

Calories 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g

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 and a saucepan.

  2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. 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. Cut the tofu into 1.5cm cubes and heat a drizzle of oil in a frying pan over a medium heat. Place the miso dressing into a small bowl, add the tofu cubes and toss to coat evenly. Shake off any excess marinade (this will become your dressing), then add the tofu cubes to the hot pan and fry for 5-10 minutes, turning occasionally until brown on all sides. Remove the tofu from the pan and toss through a pinch of the furikake to season.

  4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the tofu clean with some kitchen towel and add another drizzle of oil. Once the pan is hot, throw in the kale and stir fry for around 5 minutes. 

  5. Finely slice the radish and make up the dressing by adding a splash of water to the miso dressing and stirring until it reaches a thinner, drizzling consistency.

  6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and tofu. Drizzle over the miso dressing and season to taste with the remaining furikake seasoning. Enjoy!


                              NOURISH 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 2


                                                                          Spicy turmeric and lemongrass laksa with tender grilled aubergines, crispy oyster mushrooms, udon noodles, coriander and lime

                                                                          INGREDIENTS

                                                                          White onion, garlic, lemongrass, ginger, green chilli, ground turmeric, ground coriander, ground cumin, coconut sugar, coconut milk, vegetable bouillon (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, onion, parsnip, leek, carrot, maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg), lime, aubergine, oyster mushroom, udon noodles (wheat flour, water, sea salt), coriander, vegetable oil

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

                                                                          NUTRITION

                                                                          Calories 628kcal; Protein 17.4g; Fat 26.8g; Saturated Fat 21.5g; Total Carbs 90g; Fibre 18.3g; 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 large frying pan and two saucepans

                                                                          2. Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.

                                                                          3. Pour the laksa broth into another saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

                                                                          4. Slice the aubergine into 1cm rounds, then place your frying pan over a medium-high heat with a drizzle of oil. Once hot, add your aubergine pieces and fry for around 5-10 minutes on each side or until tender. Season with salt and pepper during the final 30 seconds of cooking.

                                                                          5. While the aubergine cooks, finely slice the oyster mushrooms. Once the aubergine is cooked, add another drizzle of oil to the same frying pan, turn the heat up to the highest setting and fry the mushrooms for 5-10 minutes or until crispy and golden. Season with some salt or soy sauce during the final 30 seconds of cooking.

                                                                          6. To serve up, divide the udon noodles between serving bowls, pour over the hot laksa broth and top with aubergine and oyster mushrooms. Garnish with coriander and lime juice. Enjoy!


                                                                                          FEAST 1                                                                                           

                                                                                          Pulled Jackfruit Tacos With Guajillo Adobo Sauce & Chipotle Cashew Crema On Soft Corn Tortillas

                                                                                          INGREDIENTS

                                                                                          Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander

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

                                                                                          NUTRITION

                                                                                          Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; 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 200°C / 180°C fan, then take out a large roasting tray and a frying pan.

                                                                                          2. Empty the jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add great texture to the tacos, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.

                                                                                          3. When the jackfruit has a few minutes left, heat your tacos by dry frying (without oil) in batches in your frying pan over a medium heat, around 10-20 seconds on each side.

                                                                                          4. Arrange your warm tacos on serving plates, pile them up with the jackfruit, pickled cabbage, carrot and onion, a few fresh coriander leaves and a dollop of chipotle cashew crema. Enjoy!


                                                                                                FEAST 2                                                                                                 


                                                                                                Freshly Made Scialatielli With A Rich Creamy Cashew Mushroom Sauce & Fresh Parsley

                                                                                                INGREDIENTS

                                                                                                Fresh scialiatielli (durum wheat flour, water, rice flour), chestnut mushrooms, cashews, soy milk, gluten free soy sauce, onion, garlic, lemon juice, black pepper, garlic powder, parsley

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

                                                                                                NUTRITION

                                                                                                Calories 694kcal; Protein 33.3g; Fat 18.5g; Saturated Fat 18.5g; Total Carbs 121.6g; Fibre 3.2g; 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. Boil your kettle, then take out a large saucepan and a frying pan.

                                                                                                2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the scialatielli pasta to the pan and cook for 2-3 minutes or until al dente.

                                                                                                3. Place your frying pan over a medium high heat and slice the chestnut mushrooms. Add a drizzle of oil to the pan and fry the mushrooms for 5-10 minutes or until browned. Season tthe mushrooms with a little soy or salt and cook for 1 minute more. Reduce the heat to low, add the sauce to the pan and cook until it has reduced and thickened, around 2-5 minutes. 

                                                                                                4. While everything cooks, finely chop the parsley.

                                                                                                5. Drain the pasta when cooked, reserving some of the pasta water. Mix the pasta into the mushrooms and sauce, then toss until coated well, adding a little pasta water until you get a silky, creamy texture. Serve with the fresh parsley and season well with salt and pepper. Enjoy!