MENU | DELIVERED AUGUST 31


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. NB: 1 Person portions should use half the quantity of courgette and sweetcorn.

  2. Take out a large frying pan (cast iron is best but any will work well). 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.

  3. Drain the sweetcorn and finely slice the spring onions (including the green bits!). Add them into a large bowl with the squeezed courgette and the dry batter mix. Add water and mix to form a thick fritter batter.

  4. Heat a teaspoon of olive oil in your frying pan over a medium heat. Add a quarter of the batter in a 5-inch round and 1/2-inch high fritter to the pan. Cook each side for 4-5 minutes or until golden and cooked through. Repeat with the remaining batter.

  5. Place the cooked fritters onto serving plates along with a dollop of garlic dill yoghurt, the cucumber pickle and a squeeze of fresh lemon. 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.

                                        1. Boil a kettle, then take out a saucepan and a frying pan. Cut the tofu into 1.5cm cubes.

                                        2. 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.

                                        3. 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. 

                                        4. Peel the carrot and cut into matchsticks. Julienne the courgette or peel into ribbons.

                                        5. 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. 

                                        6. Divide the noodles between serving bowls, drizzle over the dressing and 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, 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                                                                                                                 


                                                                                                                Cauliflower Al Pastor Tacos With Guajillo Adobo, Jalapeno Salsa & Chipotle Cashew Crema

                                                                                                                INGREDIENTS

                                                                                                                Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

                                                                                                                NUTRITION

                                                                                                                Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; 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. 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, kale) are actually some of the healthiest, most fibrous foods you can eat!

                                                                                                                2. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Cut any larger pieces of cauliflower so they're all around 1-1.5 square cm in size. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the guajillo adobo sauce to coat thoroughly and roast for a further 10-15 minutes or until charred and cooked through.
                                                                                                                3. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                                                                                                                4. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. 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. Slice the chestnut mushrooms and peel and grate or roughly chop the garlic. Add a drizzle of oil to the pan and fry the mushrooms for 5-10 minutes or until browned. Add the garlic to the pan and cook for 1 minute more or until the garlic is cooked. Reduce the heat to low, add the sauce to the pan and cook until it has reduced and thickened, around 2-5 minutes. Season to taste with salt or soy.

                                                                                                                        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!