MENU | DELIVERED APR 26


DETOX

Kale caesar with baby gem, quinoa, white beans, sourdough croutons, almond parmesan and a creamy cashew caesar dressing

INGREDIENTS

Baby gem lettuce, cavolo nero, cannellini beans, quinoa, sourdough (wheat), ground almonds, nutritional yeast, cashews, apple cider vinegar, water, capers, maple syrup, miso (soya), wholegrain mustard, black pepper, lemon juice, garlic


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. Preheat your oven to 200°C / 180°C fan and take out a large roasting tray. Toss the sourdough croutons in a drizzle of olive oil and roast for 10 minutes or until golden and crispy.

  2. Remove any hardy stems from the cavolo nero, then shred the leaves and place them into a mixing bowl. Add a pinch of salt and half of the dressing to the bowl, then massage the kale firmly with your hands for 2-3 minutes or until the kale softens/wilts. Alternatively, if you're not a fan of raw kale you could steam or boil for 5-10 minutes. Reserve 25% of the baby gem lettuce for the burger, then shred the remaining leaves

  3. Cook the quinoa in a saucepan of boiling water for 8-10 minutes or until tender. Drain, rinse to cool, then set aside.

  4. Add the cavolo nero, baby gem lettuce, quinoa and white beans to a mixing bowl and give everything a good toss to coat in the dressing. Divide the salad between serving bowls, top with crunchy croutons, drizzle with the remaining caesar dressing and scatter over the almond parmesan. Enjoy! 


NOURISH

Super green coconut and lemongrass broth with British asparagus, sugar snap peas, tofu and soba noodles

INGREDIENTS

Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, asparagus, sugar snap peas, soba noodles (wheat flour, buckwheat flour, water, salt), lime, tofu (water, soya beans, nigari), vegetable boullion  (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)

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

NUTRITION

Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; 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. Boil the kettle and take out a large saucepan. Place your saucepan over a medium heat, fill it with your boiling water and once bubbling, cook the soba noodles for 6-8 minutes or until tender.

  2. Pour the broth into a separate saucepan and cook over a medium heat for 3-5 minutes or until piping hot. Season to taste with a little salt or soy.

  3. Place a large frying pan over a medium-high heat and while it warms up, dice the tofu into small 1cm cubes. Add a drizzle of oil to your frying pan and fry the tofu for 2-3 minutes, turning as you cook. Add the asparagus and sugar snap peas to the pan and continue to fry everything for a further 5-8 minutes or until the tofu is golden and the veg is nicely charred and al dente. Season everything to taste with salt/soy and pepper.

  4. Divide the soba noodles between serving bowls, pour over the hot broth and top with the tofu and vegetables. Finish with a squeeze of fresh lime and enjoy!


FEAST

 

Spicy quinoa burger with pickled cucumbers, baby gem and chilli mayo, served with crispy oregano salted potatoes

INGREDIENTS

Quinoa, onion, paprika, carrot, chickpeas, parsley, gem lettuce, cucumber, potato starch, potatoes, panko breadcrumbs (gluten), plant-based chilli mayo (chickpeas, vegetable oil, mustard, cider vinegar, aged cayenne red peppers , distilled vinegar, water, salt, garlic powder), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver)

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

NUTRITION

Calories 785kcal; Protein 20.3g; Fat 21.8g; Saturated Fat 4.6g; Total Carbs 100.2g; Fibre 13g; 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. Preheat your oven to 200°C / 180°C fan, then take out a roasting tray and frying pan.

  2. Place the crispy potatoes into your roasting tray, toss them in a drizzle of olive oil and roast in the oven for 10-15 minutes or until golden and crispy. Check halfway to make sure they don't burn.

  3. Place your frying pan over a medium heat and add a drizzle of oil. Divide the patty mix into the number of burgers you’re making, then roll each into a ball. Once the pan is hot, place the balls of patty mix into the frying pan and push down gently on the middle of the balls with your fingers until they form into a disc shape. Fry your burgers for around 2-3 minutes on each side or until both sides are golden and crispy.

  4. Slice the vegan brioche bun in half and place inside down into the same frying pan you used to fry the burgers, for around 20 seconds or until the insides of the bun are golden brown.

  5. Roughly cut or tear the lettuce leaves so that they can fit neatly into the burger buns.

  6. To serve up, spread some chilli mayo onto both sides of the bun and if you like an extra kick, we recommend a smear of mustard too. Build your burger from the bottom up with mustard (optional), pickles, quinoa burger, lettuce and chilli mayo. Serve alongside the oregano salted potatoes, using any spare chilli mayo for dipping. Enjoy!