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Shiitake miso broth with vermicelli, shimeji mushrooms, pickled daikon and curly kale, drizzled with chiu chow chilli sauce

INGREDIENTS

Dried shitake mushroom, ginger, garlic, white miso (water, organic soybeans (soya), organic rice, salt, yeast, koji culture), kombu, soy sauce, maple syrup, 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), vegetable oil, vermicelli noodles, shimeji mushrooms, spring onions, kale, daikon, rice vinegar, water, raw natural cane sugar, sea salt, chilli, garlic, sesame seeds, sesame oil

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

NUTRITION

Calories 456kcal; Protein 19.9g; Fat 1.5g; Saturated Fat 0.3g; Total Carbs 92g; Fibre 13.7g; 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 and take out a frying pan and a saucepan. Place the vermicelli noodles in a heatproof bowl, pour over boiling water your kettle high enough to cover the noodles and leave for 5 minutes to cook. Drain and set aside to keep warm.

  2. Remove any hardy stems from the kale, then roughly chop or tear the leaves into bitesized pieces.

  3. Empty the shiitake miso broth into your saucepan, place over a medium heat and bring to the boil. Once bubbling, add the kale and cook for a further 6-8 minutes or until the kale is tender. If the broth reduces and becomes too salty, just add little water to taste.

  4. Slice off the base that holds the shimeji mushrooms in place, then use your hands to pull apart any remaining stalks that are still bunched together. Place your frying pan over a high heat, add a drizzle of oil and fry the mushrooms for around 5 minutes or until browning at the edges. Season with a little soy sauce (or salt if you don't have soy).

  5. Finely slice the spring onions.

  6. To serve up, divide the vermicelli noodles between serving bowls, pour over the hot broth and kale, garnish with the shimeji mushroomspickled daikon, spring onions and a drizzle of chiu chow chilli sauce (spicy!). Enjoy!


    NOURISH 1

    Fiery black pepper tofu in a sticky sauce infused with garlic, ginger, shallots and soy, served with coconut rice and tender pak choi

    INGREDIENTS

    Tofu (water, soya beans, nigari), cornstarch, shallots, red chilli, garlic, ginger, light soy sauce, dark soy sauce, maple syrup, black peppercorns, spring onions, basmati rice, desiccated coconut, pak choi

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

    NUTRITION

    Calories 764kcal; Protein 31.3g; Fat 22.6g; Saturated Fat 11.2g; Total Carbs 124.7g; Fibre 15.2g; 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. Take out a saucepan and a wok (recommended) or large frying pan.

    2. Place the rice in your saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for 5 minutes, then stir through the coconut and continue cooking for a further 3-5 minutes or until tender but al dente.

    3. Pour enough oil (any neutral oil such as vegetable, sunflower or groundnut works well) into your wok or frying pan to come 5mm up the sides and place over a medium-high heat (for a healthier alternative you could fry in a drizzle of oil, it just won't go quite as crispy). Cut the tofu into 1.5cm cubes, then toss them through the cornflour in a bowl until evenly coated. Add the tofu to the hot oil in batches and fry until golden all over, around 8-10 minutes. Transfer them onto kitchen paper. 

    4. Clean any oil from the same frying pan, then add the black pepper sauce. Cook for 2 minutes or until lightly bubbling, then add the crispy tofu back into the pan and toss it through the sauce for 1 minute to warm through. If the sauce reduces too much while cooking, add a splash of water to loosen.

    5. Slice the base off the pak choi stem and pull apart the leaves with your hands. Place a frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 3-5 minutes. 

    6. Finely slice the spring onions.

    7. Serve the black pepper tofu alongside the rice and charred pak choi and scatter over the spring onions to garnish. Enjoy!


        NOURISH 2

        Kimchi miso farro bowl with peas, tenderstem broccoli and pak choi, all tossed through an umami sauce, garnished with fresh chilli and spring onions

        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. Take out a large wok or frying pan.

        2. 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 and finely slice the red chilli.

        3. Place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.

        4. Toss the farro into the frying pan along with the kimchimiso dressing and peas and give everything a good stir. Continue cooking for 1-2 minutes or until the farro is warmed through.

        5. Divide the the farro and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!


            FEAST 1

            Pillowy soft bao buns stuffed with crispy cauliflower bites drenched in tangy five spice sauce, with tart pickled vegetables and 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. Preheat your oven to 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

            2. 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 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

            3. 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.

            4. 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!

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