MENU | DELIVERED MAR 27 & 30


DETOX 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 1                                                


                                              Sushi Burrito With Sesame Ginger Tofu, House Pickles & Avocado With Sesame Ginger Dressing

                                              INGREDIENTS

                                              Nori seaweed, sushi rice, tofu (soy), avocado, carrot, purple cabbage, rice vinegar, water, raw natural cane sugar, salt, sesame oil, ginger, garlic, lime, agave, soy sauce

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

                                              NUTRITION

                                              Calories 564kcal; Protein 17.7g; Fat 33.7g; Saturated Fat 6.6g; Total Carbs 53.7g; Fibre 11g; 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 saucepan, large frying pan and some baking parchment (not essential but it helps with rolling).

                                              2. Empty the sushi rice into your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer until tender but al dente, around 10 minutes. Remove from the heat, rinse and drain so it cools to body temperature.

                                              3. Cut the tofu into 2cm wide blocks. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu for 8-10 minutes or until golden on all sides. Add half of the dressing to the pan for the final minute of cooking and turn the tofu through the dressing to allow it to glaze. 

                                              4. Peel and slice the avocado into thin wedges.

                                              5. Cut a piece of baking parchment so it's a little larger than the piece of nori. Place onto a clean board and place the nori in the middle. Spread a layer of sushi rice all the way to the side edges, leaving 1 inch at the top so you can seal it. 

                                              6. Layer pickles (drain first), tofu and avocado on top of each other at the bottom of the wrap, leaving the rest of the wrap as rice only. Then roll it up gently from the bottom to the top, using the baking parchment to keep it tight and compact as you roll. As you get close to the end, wet the last inch of the nori to seal. Place it seam side down on the parchment, leave for a minute to seal properly, then cut in half. Repeat with the remaining nori. Use the remaining dressing as a dipping sauce. Enjoy!


                                                                                                                  NOURISH 2                                                                                                                     



                                                                                                                  Spicy Turmeric & Lemongrass Laksa With Brown Rice Noodles, Crispy Oyster Mushrooms & Aubergine

                                                                                                                  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, brown rice noodles (organic brown rice 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 brown rice noodles. Cook for 3-4 minutes or until al dente.

                                                                                                                  3. NB: The laksa broth is a concentrated broth which you'll need to add water to. Empty the laksa broth into another saucepan along with 200ml of water to dilute (or double this for a four person box). 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 brown rice 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

                                                                                                                                                      Crispy Mushroom Shawarma With Minted Jalapeno Salsa, Pickled Radish & Garlic Tahini Sauce In Pillowy Soft Flatbread

                                                                                                                                                      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 Cauliflower Baos Drenched In Tangy Five Spice Sauce With Tart Pickled Carrot & Daikon & Fresh Coriander

                                                                                                                                                                    INGREDIENTS

                                                                                                                                                                    Cauliflower, shallot, garlic, ginger, sesame seeds, five spice, chilli flakes, maple syrup, rice vinegar, soy sauce, sesame oil, carrot, daikon, raw natural cane sugar, salt, coriander, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate)

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

                                                                                                                                                                    NUTRITION

                                                                                                                                                                    Calories 689kcal; Protein 14.5g; Fat 19.2g; Saturated Fat 2.5g; Total Carbs 120.6g; Fibre 8g; Salt 2.5g

                                                                                                                                                                    METHOD

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

                                                                                                                                                                    1. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage) are actually some of the healthiest, most fibrous foods you can eat!

                                                                                                                                                                    2. Preheat your oven to 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

                                                                                                                                                                    3. 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 5-6 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

                                                                                                                                                                    4. Cut the cauliflower florets into bitesized pieces so they're small enough to fit into the baos, around 1-1.5 square cm. Place the cauliflower in your roasting tray, toss in a little oil and roast in the oven for 10 minutes. Toss the cauliflower in the five spice sauce, then roast for a further 5 minutes in the oven, or until the cauliflower is tender and a little crispy.q

                                                                                                                                                                    5. To serve, fill each bao with a generous helping of cauliflower, spooning over any five spice sauce left over in your roasting tray, then top with the pickled vegetables and coriander. Enjoy!

                                                                                                                                                                    6. NB: If you don't own a steamer, there is 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!
                                                                                                                                                                     


                                                                                                                                                                      MONTHLY SPECIAL


                                                                                                                                                                      Mushroom Birria Tacos With Melted Vegan Mozzarella, Onion Salsa & Rich Dipping Consommé

                                                                                                                                                                      INGREDIENTS

                                                                                                                                                                      Oyster mushrooms, yellow corn tacos (water, yellow corn flour, sea salt), white onion, coriander, lime, tomato puree, vegan bouillon (celery), garlic, red onion, chipotle chillies, chilli de arbol, guajillo chilli, cloves, cumin, oregano, cinnamon, allspice, bay leaf, vegan mozzarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

                                                                                                                                                                      NUTRITION

                                                                                                                                                                      Calories 543kcal; Protein 19.3g; Fat 19.2g; Saturated Fat 12.5g; Total Carbs 91.2g; Fibre 14.9g; 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. Take out a saucepan and a large frying pan.

                                                                                                                                                                      2. Empty the consommé dipping sauce into your saucepan and place over a low-medium heat. Cook until warmed through, around 2-3 minutes.

                                                                                                                                                                      3. Use your hands to pull apart the oyster mushrooms into thin strips, then season with salt and pepper. Add a drizzle of oil to your frying pan, then fry your mushrooms in an even layer until tender and crispy, around 8 minutes. Add a couple of spoons of the consommé and cook for a further 3-4 minutes. Remove from the pan and set aside.

                                                                                                                                                                      4. While the mushrooms cook, dice the onion very finely, de-stem and chop the coriander and grate the vegan mozzarella.

                                                                                                                                                                      5. Wipe the same pan you used to fry the mushrooms clean with some kitchen towel, then add a drizzle of oil. Dip your tacos into the sauce and place into the pan – repeat with as many tacos as will comfortably fit into the pan. Add a spoonful of mozzarella and a couple of tablespoons of the oyster mushrooms onto one side of the tortilla. Cook until the bottom of the tortilla is lightly browned and crispy (if it's still wet it won't work!), around 1-2 minutes, then fold the tacos in half, gently pressing with a spatula. Repeat the process with another drizzle of oil and the remaining tacos. 

                                                                                                                                                                      6. Divide the tacos between serving plates, top with onion, coriander, fresh lime wedges and extra consommé for dipping. Enjoy!