MENU | DELIVERED AUGUST 23


DETOX

 

Vegan salad niçoise with baby new potatoes, British green beans, juicy cherry tomatoes, kalamata olives and crisp gem lettuce with a caper shallot vinaigrette

INGREDIENTS

Shallot, dijon mustard, balsamic vinegar, extra virgin olive oil, capers, garlic, green beans, kalamata olives, cherry tomatoes, baby gem lettuce, lentils, red onion, new potatoes

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

NUTRITION

Calories 477kcal; Protein 25.9g; Fat 18.7g; Saturated Fat 2.8g; Total Carbs 56g; Fibre 21.3g; 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. Boil your kettle then take out a large saucepan and a steamer (recommended, but you can boil if you don't have a steamer). 

  2. Cut the top and tail off the green beans and cut the larger baby new potatoes in half, leaving the smaller ones whole. Pour boiling water from your kettle into your saucepan and set your steamer over the top. Add the new potatoes to your steamer (or boiling water if you don't have a steamer) and cook for 15 minutes, adding the green beans to the steamer for the final 5 minutes of cooking time. Once the vegetables are cooked, toss them in a little extra virgin olive oil and season well with salt and pepper.

  3. Meanwhile, prep the remaining ingredients. Stir half of the caper shallot dressing through the lentils and leave to marinate for a few minutes. Finely slice the red onion, cut the cherry tomatoes in half and pull apart the baby gem lettuce leaves with your hands.

  4. To serve up, divide the baby gem lettuce between serving bowls, then add the kalamata olives, cherry tomatoes, baby new potatoes, green beans, sliced red onion and dressed lentils. Drizzle the remaining caper shallot dressing over the top and enjoy!


    NOURISH 1

    Falafel nourish bowl with beetroot hummus, quinoa tabbouleh, pink pickled onions, herby zhoug dressing and tahini drizzle 

    INGREDIENTS

    Dried chickpeas, coriander, parsley, mint, cumin, coriander, baking powder, chilli flakes, white onion, garlic, salt, guindilla chilli, white wine vinegar, lemon, beetroot hummous (chickpeas, water, tahini (sesame), salt, lemon, garlic, beetroot), quinoa, parsley, mint, red onion

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

    NUTRITION

    Calories 640kcal; Protein 26.6g; Fat 16g; Saturated Fat 2.1g; Total Carbs 103.7g; Fibre 20.2g; Salt 1.2g

    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 saucepan and a deep frying pan or wok.

    2. 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.

    3. Roll the falafel mix into small balls using your hands, then press down on the balls lightly to form a disc shape, aiming for around 4-5 per person. Temperature change can affect the moisture content of falafel, so if it has become a little wet, just mix in some flour to firm it up - corn starch, potato starch or gram / chickpea flour work best, but plain flour works well too.

    4. Take a deep frying pan, add enough oil (any neutral oil such as vegetable, sunflower or rapeseed, but not olive oil) to come 0.5cm up the sides and place over a medium-high heat. Fry the falafel in batches for around 4-5 minutes, turning occasionally until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel. Alternatively, for an oil free version, bake the falafel balls in the oven for 20-30 minutes at 200°C.

    5. To make the quick pickled onion, finely slice the red onion, place into a small bowl and squeeze over half of your lemon. Leave to pickle while you finish the rest of the dish.

    6. Finely slice the mint and parsley. Once your quinoa is cooked, toss through the fresh herbs and squeeze in the juice from your other half of lemon. Add a drizzle of extra virgin olive oil and season to taste with salt and pepper.

    7. Divide the beetroot hummus and quinoa tabbouleh between serving bowls, top with your falafel, then drizzle over the tahini dressing and zhoug. Enjoy!


          NOURISH 2

          Caribbean jackfruit curry with fresh vegetables, kidney beans, steamed kale and fluffy coconut rice

          INGREDIENTS

          Onion, ginger, garlic, turmeric, allspice, curry powder, oregano, scotch bonnet chilli, vegan boullion (celery), water, tomato puree, soy sauce, tinned tomatoes, carrot, potato, kidney beans, jackfruit, salt, pepper, basmati rice, dessicated coconut, cavolo nnero

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

          NUTRITION

          Calories 605kcal; Protein 23.1g; Fat 6.2g; Saturated Fat 0.4g; Total Carbs 131.2g; Fibre 39.7g; 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 then take out three saucepans (if you don't have three saucepans, two saucepans and a frying pan or wok works too).

          2. Add the rice to the smallest saucepan and cover with 2x its volume of water. Place over a medium-high heat, bring to the boil then reduce to a low simmer, cover and cook for 8-10 minutes or until the rice is tender but al dente. Add the desiccated coconut during the final 5 minutes of cooking.

          3. Empty boiling water into your other saucepan and place over a medium heat. While it heats up, remove any hardy stems from the cavolo nero and roughly chop the leaves into bitesized pieces. If you have a steamer, place it over the top of the pan and add the cavolo nero. If you don't have a steamer, add the cavolo nero to the boiling water instead. Cook for 8-10 minutes or until tender.

          4. Empty the jackfruit curry into your last saucepan or frying pan / wok and place over a medium heat. Warm the curry through for 8-10 minutes, breaking apart any larger pieces of jackfruit using a wooden spoon or tongs. Add water to the pan as needed if it starts to stick or the sauce reduces too much. 

          5. To serve up, divide the coconut rice between serving bowls, spoon the jackfruit curry over the top and serve alongside the steamed cavolo nero. Enjoy!

          FEAST 1

          Spicy dan dan noodles with miso mushroom and walnut mince, tossed in a tangy peanut sauce and topped with crushed peanuts and fresh spring onion

          INGREDIENTS

          Chestnut mushrooms, oyster mushrooms, tofu (water,           soya beans* (31%), nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

          NUTRITION

          Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

          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 udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

          3. Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems. 

          4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

          5. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince is crisping up and the pak choi is starting to become tender. Pour half of the sauce into the pan, cook for a further minute, then remove from the heat.

          6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

          7. Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with the spring onion and toasted peanut garnish. Enjoy!