MENU | DELIVERED SEPTEMBER 26


DETOX 1  

Spicy Mushroom & Tempeh Laab With Baby Gem Wraps, Vermicelli & Peanut Sauce

INGREDIENTS

Chestnut mushrooms, tempeh (soy), lemongrass, ginger, garlic, red chilli, soy sauce, peanut butter, rice vinegar, soy sauce, water, garlic powder, ginger, sesame oil, mint, gem lettuce, vermicelli noodles

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

NUTRITION

Calories 477kcal; Protein 24.5g; Fat 27.1g; Saturated Fat 4.8g; Total Carbs 44.1g; Fibre 4.9g; 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 and take out a frying pan or wok.

  2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle, cover and leave to cook for 3-5 minutes. Drain then rinse with water until the noodles are completely cold.

  3. Using your hands, carefully pull away the baby gem leaves - you should get around 10 leaves out of a head. Pick and roughly chop the mint leaves.

  4. Place your frying pan or wok over a medium-high heat and add a drizzle of oil. Once hot, add the mushroom and tempeh larb and fry until crispy, around 3-5 minutes. Remove from the heat, then stir through half of the chopped mint leaves and season to taste with soy or salt.

  5. To serve up, divide the larb and vermicelli  between serving plates. Stuff a little of each into your baby gem wraps along with some more chopped mint and a drizzle of peanut sauce. Enjoy!


                                              NOURISH 1                                                 


                                              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!


                                                                                                                      NOURISH 2



                                                                                                                      Butterbean Caponata With Roasted Peppers & Aubergine, Salsa Verde & Warm Ciabatta

                                                                                                                      INGREDIENTS

                                                                                                                      Garlic, plum tomatoes, tomato puree, salt, pepper, agave, capers, red peppers, aubergine, butterbeans, basil, parsley, olive oil, organic ciabatta (wheat)

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

                                                                                                                      NUTRITION

                                                                                                                      Calories 566kcal; Protein 21g; Fat 16.9g; Saturated Fat 2.1g; Total Carbs 81.9g; Fibre 9.1g; 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 220°C / 200°C fan and take out a saucepan.

                                                                                                                      2. Warm the butterbean caponata through in your saucepan over a medium heat until piping hot, around 5 minutes.

                                                                                                                      3. Cut the ciabatta in half down the side (as if you’re making a sandwich), place into a baking tray cut side up and drizzle generously with extra virgin olive oil. Bake in the oven for 5-10 minutes or until lightly toasted. Rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).

                                                                                                                      4. If the salsa verde has solidified after chilling, loosen up with a little extra virgin olive oil.

                                                                                                                      5. To serve up, divide the butterbean caponata between serving bowls, drizzle over some salsa verde and use the toasted ciabatta for dunking and scooping. Enjoy!


                                                                                                                            FEAST 1                                                                                                                             

                                                                                                                            Portobello Mushroom Baos In A Sweet & Savoury Garlic Sauce With Pickled Cucumbers & Toasted Peanuts

                                                                                                                            INGREDIENTS

                                                                                                                            Portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

                                                                                                                            NUTRITION

                                                                                                                            Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; 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. Put a steamer on over the hob and take out a large frying pan. Slice the portobello mushrooms 0.5cm thick.

                                                                                                                            2. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                                                            3. Place the frying pan over a medium heat and dry fry (without oil) the peanuts until toasted and golden, then set aside and crush or finely chop.

                                                                                                                            4. Add a drizzle of oil to the same frying pan and place over a high heat. Fry the mushrooms for around 10 minutes or until they have reduced and are tender and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and turns a darker brown colour.

                                                                                                                            5. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

                                                                                                                            6. NB: If you don't own a steamer, we have another hack you can use instead! First find a large pot with a lid, then a plate that is oven safe and slightly smaller than your pot. Next scrunch up tin foil to create three solid aluminium balls and place these in the bottom of your pot. Pour water into the pot to come 1cm up the sides, place the plate (with baos) on top of the foil balls, and you've got a steamer that's good to go!


                                                                                                                                    FEAST 2

                                                                                                                                    Tandoori Tofu With Pickled Red Cabbage, Minted Yoghurt & Fresh Spinach Wrapped In Soft Naan

                                                                                                                                    INGREDIENTS

                                                                                                                                    Garlic, ginger, paprika, salt, ground cumin, cayenne pepper, ground ginger, ground coriander, turmeric, maple syrup, lemon juice, tofu (soy), red onion, red wine vinegar, water, raw natural cane sugar, black mustard seeds, fennel seeds, coriander seeds, mint, spinach, flatbread (sesame, wheat flour, water, salt, vegetable oil), dairy-free yoghurt (coconut milk, coconut water, cornflour, potato starch, stabiliser (fruit pectin), corn fibre, cultures (S.Thermophilus + L. Bulgaricus, Lactobacillus Acidophilus, Bifidobacterium Lactis))

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

                                                                                                                                    NUTRITION

                                                                                                                                    Calories 513kcal; Protein 22.8g; Fat 24.3g; Saturated Fat 5.5g; Total Carbs 56.2g; Fibre 7.2g; 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. Preheat the oven to 220°C / 200°C fan then take out a baking tray and a frying pan.

                                                                                                                                    2. Add a drizzle of oil to the frying pan and place over a medium-high heat. Cut the tofu into 12 cubes then cook in the hot pan until crispy and golden on all sides, around 5 minutes.

                                                                                                                                    3. Add the crispy cooked tofu and tandoori marinade (reserving 1 tsp of marinade per person for later) to a bowl and mix until evenly coated. Place the tofu into your baking tray and roast for 8-10 minutes. Remove from the oven and stir through the reserved marinade for extra flavour.

                                                                                                                                    4. Finely chop the mint leaves and mix with the yoghurt to make your minted yoghurt. Season to taste with salt.

                                                                                                                                    5. Wipe your frying pan clean and use to warm your naan just before serving, by dry frying (without oil) for 20-30 seconds on each side.

                                                                                                                                    6. Lay out your warm naans, spoon a wide circle of minted yoghurt on the bottom, then add the tandoori tofu, pickled cabbage and fresh spinach. Wrap them up and get stuck in!