MENU | DELIVERED JUNE 27

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.

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.
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.
Meanwhile, drain the chickpeas and stir through the tahini yoghurt.
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

Brown Rice Noodles With Crispy Tofu, Julienned Vegetables & Black Bean Rayu Chilli Sauce

INGREDIENTS

Brown rice noodles (brown rice, water, salt), tofu (soy), mint, courgette, carrot, fermented black beans, red chillies, vegetable oil, sesame oil, garlic, sesame seeds, soy sauce (gluten free), raw natural cane sugar, cinnamon, star anise

NUTRITION

Calories 578kcal; Protein 21.4g; Fat 22.3g; Saturated Fat 3.8g; Total Carbs 80.8g; Fibre 10.7g; Salt 0.75g

Based on a single person portion

ALLERGENS

Soy, sesame

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

METHOD

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

Boil a kettle, then take out a saucepan and a frying pan. Cut the tofu into 1.5cm cubes.
Fill your saucepan with boiling water from your kettle and lightly salt the water. Bring to the boil, place the noodles in the pan and cook until tender, around 3 minutes. Drain and rinse well, ensuring they don't stick together.
Place your frying pan over a medium heat, add a drizzle of oil (sesame oil is good for extra flavour but any oil works well) and fry the tofu until golden on all sides, around 7 minutes.
Peel the carrot and cut into matchsticks. Julienne the courgette or peel into ribbons.
Once the tofu is golden, season with a little soy (or salt if you don’t have any), then add the carrot to the same pan and fry for 2-3 minutes, before adding the courgettes to warm through, around 1-2 minutes. Add the noodles to the pan, tear in the mint leaves and warm through, around 30 seconds.
Divide the noodles between serving bowls, drizzle over the dressing and enjoy!

NOURISH 2

Yasai Katsu Curry With Tender Aubergine In Golden Panko, With Salad, Pickled Radish & Sticky Jasmine Rice

INGREDIENTS

Aubergine, onion, carrot, garlic, ginger, curry powder, vegan boullion (celery, soy), soy sauce, cornstarch, gluten free panko bread crumbs, radish, rice vinegar, water, raw natural cane sugar, salt, jasmine rice, mixed salad

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.

Take out two saucepans and a deep frying pan or wok. For an oil-free version of this meal kit, you can bake the aubergine katsu instead of fry - in which case, preheat the oven to 200°C / 180°C fan and take out a roasting tray instead of a frying pan.
Add the jasmine rice to one of your saucepans and pour over 2.5x its volume in water. Place over a medium high heat, and once the water boiling, reduce the heat to low, cover and allow to cook for 8-10 minutes or until al dente.
Slice the aubergine horizontally into 1cm thick discs. Empty the cornstarch onto a lipped plate along with ½ teaspoon of salt, then slowly mix in around 1 tbsp water per person (i.e. double this for a 2 person box) to make a thick batter. Empty the panko breadcrumbs onto another plate. Cover both sides of each aubergine slice in the cornstarch batter, shaking off any excess, then press into the panko to coat. Fry the slices in batches in 0.5cm of a neutral oil (e.g. groundnut, sunflower or vegetable oil) for 3-5 minutes or until golden. Alternatively you can also bake in the oven for 30 minutes, flipping the slices halfway through cooking.
Meanwhile warm the curry sauce in a saucepan over a medium heat. Add water if the sauce reduces or starts to thicken too much.
To serve up, divide the sticky jasmine rice between serving bowls alongside the crispy aubergine and drizzle over the curry sauce. Serve alongside the tangy pickled radish, mixed leaves and enjoy!

FEAST 1

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.

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

FEAST 2

Creamy Coconut Daal With Spice Roasted Cauliflower, Crispy Kale & Coconut Yoghurt

INGREDIENTS

Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black mustard seeds, lime, cauliflower, curry powder, cumin seeds, 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

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

NUTRITION

Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; Salt 0.25g

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.

Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans.
Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place into your roasting tray, add a drizzle of oil, season with the spice mix, salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.
Remove any hardy stems from the black kale then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.
Place the rice in a small saucepan and cover with 2x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.
Warm the daal into your other saucepan until piping hot, around 4-5 minutes. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.
Divide the daal between serving bowls, top with crispy black kale, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!

DETOX 1

NOURISH 1

NOURISH 2

FEAST 1

FEAST 2

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