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Bún chay noodle salad with crispy ginger and lemongrass mushrooms, pickled carrot and daikon, fresh herbs and a zingy sesame and soy dressing


INGREDIENTS

Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom, lemongrass, garlic

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

NUTRITION

Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; 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 a kettle, place the vermicelli noodles into a bowl and cover with boiling water. Leave for 4-5 minutes, then drain the noodles and set aside. We recommend rinsing the noodles and serving cold, but you could enjoy them warm if you prefer!

  2. Place a frying pan over a high heat and toast the peanuts for around 2 minutes or until golden. Remove from the pan, then roughly crush or chop.

  3. Place the same frying pan back over a medium-high heat and a drizzle of oil. Once the pan is hot, fry the mushroom mince for 4-5 minutes or until brown and crispy. The mince is already seasoned but you can add extra salt or a splash of soy to taste if you prefer.

  4. Pick the coriander and mint leaves.

  5. Divide everything between serving bowls, drizzle generously with the dressing and enjoy!



NOURISH 1

Vietnamese curry infused with star anise and cloves, served with roasted sweet potato, charred tofu, lime pickled slaw, fluffy quinoa and fresh coriander

INGREDIENTS

Turmeric, curry powder, ground coriander, cinnamon, star anise, cloves, chilli flakes, onion, garlic, ginger, lemongrass, tofu (soy), sweet potato, coconut milk, coconut sugar, lime juice, apple cider vinegar, raw natural cane sugar, water, salt, carrot, red pepper, red cabbage, coriander, quinoa

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

NUTRITION

Calories 654kcal; Protein 24.2g; Fat 27.8g; Saturated Fat 19.4g; Total Carbs 81.9g; Fibre 12.3g; 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. Boil your kettle, preheat your oven to 200°C / 180 °C fan, then take out a saucepan, a frying pan and a roasting tray.

  2. Place the sweet potato into a roasting tray, toss in a little oil, salt and pepper, then roast for 10 minutes or until golden and crispy.

  3. Fill your saucepan with boiling water from your kettle, place over a medium heat and once the water is bubbling, add the quinoa. Reduce the heat to low and cook for 6-8 minutes or until the quinoa is tender but still with some bite.

  4. Place your frying pan over a medium heat and add a drizzle of oil. While it heats up, drain the tofu and dice into 1.5cm cubes. Once the pan is hot, fry the tofu cubes for 3-5 minutes or until golden on all sides. Season with a little soy or salt in the final 30 seconds of cooking, then remove from the pan and set aside to keep warm

  5. Pour the curry sauce into the same frying pan, bring to the boil, then reduce the pan to medium low and continue to cook for 3-5 minutes or until piping hot.

  6. To serve up, divide the quinoa and curry sauce between serving bowls, then top with the roasted sweet potato, charred tofu, lime pickled slaw and fresh coriander. Enjoy!


    NOURISH 2

    Super green coconut and lime curry bowl with charred courgettes and tenderstem broccoli, garnished with fresh red chilli and Thai basil, served nutty black rice

    INGREDIENTS

    Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, courgette, tenderstem broccoli, black rice, vegetable boullion  (soyacelery), Thai basil, red chilli, lime

    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. Take out a saucepan and a large frying pan.

    2. Place your saucepan over a medium heat and pour in the curry sauce. Bring to the boil, then reduce the heat to low. Continue to cook the sauce for another 3-4 minutes while you cook the vegetables. Pick the Thai basil leaves into the sauce for the final minute of cooking.

    3. Top and tail the courgette, then slice in half lengthways and cut into 2cm pieces. Place a frying pan or wok on a medium high heat, add a splash of oil and fry the courgettes and tenderstem broccoli for around 5-6 minutes or until tender. Set the vegetables aside while you warm the rice.

    4. Wipe the same frying pan clean, place back over a medium heat and dry fry the black rice for 2-3 minutes to warm through.

    5. Finely slice red chill.

    6. Divide the black rice between serving bowls, pour over the curry sauce, top with the courgettes and tenderstem broccoli, then garnish with sliced chilli, Thai basil and a squeeze of fresh lime juice. Enjoy! 


      FEAST 1

      Crispy mushroom shawarma with pickled radish, minted jalapeño salsa and tahini drizzle, wrapped in pillowy soft flatbread

      INGREDIENTS

      King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesamewheat flour, salt, water)

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

      NUTRITION

      Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

      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 a frying pan.

      2. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Turn the mushrooms as you score the stems, then use your hands to roughly pull apart any remaining pieces, until you're left with strings of 'pulled' mushroom. Slice the portobello mushrooms 0.5cm thick.

      3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

      4. Place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides or until nicely toasted.

      5. Lay out your warm flatbreads, load them up with mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!

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