DETOX

Gut-friendly kimchi and miso farro bowl with charred pak choi and purple sprouting broccoli

INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, soy sauce, ginger, chilli powder, garlic, salt), farro (wheat), pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil, soy sauce

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

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

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. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi.

  2. Place a large wok or frying pan over a medium-high heat and add a drizzle of oil. Add the kimchi and fry for 1 minute, before adding the broccoli and pak choi. Cook for around 5 minutes or until lightly charred and tender. 

  3. Toss the farro into the frying pan along with the peas and miso dressing (add miso to taste depending on your preference for umami flavours!) and give everything a good stir. Continue cooking for 1-2 minutes or until the farro is warmed through.

  4. Divide the farro and vegetables between serving bowls, scatter over the remaining more finely sliced spring onions and some thinly sliced red chilli. Enjoy!

 



NOURISH

Slow-cooked tomato and chickpea masala with coconut yoghurt, dill and black rice

INGREDIENTS

Chickpeas, plum tomatoes, tomato puree, garlic, ginger, onion, medium curry powder, fennel seeds, turmeric, fenugreek, fresh dill, wholegrain rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy 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 643kcal; Protein 26.3g; Fat 11.9g; Saturated Fat 3.2g; Total Carbs 111.5g; Fibre 16.2g; 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. Heat the curry in a large saucepan over a medium heat for around 5 minutes, stirring occasionally until piping hot. 

  2. Heat the rice in a frying pan over a medium heat for around 2-3 minutes or until piping hot throughout. If it starts to stick, add a drizzle of oil or a splash of water as needed.

  3. To serve up, divide the chickpea masala between serving bowls, top with a dollop of coconut yoghurt, some fresh dill and serve alongside the black rice. Enjoy!



FEAST

 

Mushroom al pastor tacos with guajillo adobo, salsa verde, chipotle cashew crema and pickled slaw


INGREDIENTS

Mushroom, 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 595kcal; Protein 18g; Fat 32.8g; Saturated Fat 4.7g; Total Carbs 69.4g; Fibre 9.5g; 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. Slice the portobello mushrooms into 0.5cm slices, then place a large frying pan over a medium-high heat and add a drizzle of oil. Once the pan is hot, add the mushrooms and fry for 8-10 minutes or until they are browned off and have reduced. Next add the guajillo adobo sauce, toss through the mushrooms and cook for a further 2-3 minutes to allow the mushrooms to take on the flavour. Add a splash of water during the final 30 seconds of cooking to create more sauce around the mushrooms. 

  2. Wipe the same frying pan clean with some kitchen towel and place it over a high heat. Warm the tacos by dry frying for 10-20 seconds on each side or until soft and warm. Be careful not to fry for too long, otherwise they will go crispy.

  3. To serve up, divide the mushrooms between your tacos and pile up with the remaining toppings. Enjoy!

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