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Cannellini beans in a preserved lemon and white wine broth, with wilted rainbow chard, crispy za'atar courgettes and a tangy caper salsa verde


INGREDIENTS

Cannellini beans, onion, preserved lemon, lemon juice, celery, carrot, garlic, white wine, white wine vinegar, maple syrup, courgette, za'atar spice mix (sesame), parsley, rainbow chard, mint, capers, dijon mustard, red wine vinegar, extra virgin olive oil

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

NUTRITION

Calories 433kcal; Protein 18.8g; Fat 16.2g; Saturated Fat 2.6g; Total Carbs 49.6g; Fibre 18.5g; Salt 1.0g

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 saucepan and a frying pan.

  2. Empty the cannellini bean broth into your large saucepan and place over a medium high heat. Bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or the broth is piping hot and beans are cooked through.

  3. Cut the courgettes into little discs or batons. If you're feeling cheffy, try the following method. First cut off the tip and base, then slice the courgette from top to bottom into 1cm wide strips. Finally, cut the courgette slices on the diagonal, horizontally across the length of the slices. Cut the rainbow chard by rolling the leaves up tightly, then finely shredding. You can also finely shred the stalks, they are delicious, nutritious and add a beautiful colour, but will be more crunchy, unless you cook separately for longer. 

  4. Place your frying pan over a medium-high heat and add a drizzle of oil. Once hot, toss in the courgettes and fry for 10 minutes or until golden brown. Toss through the za'atar seasoning, then remove and set aside. Add the rainbow chard to the pan and fry for 3-5 minutes or until the leaves have wilted a little. Set aside.

  5. To serve up, divide the cannellini beans and broth between serving bowls, present the rainbow chard around the plate, then add a delicious bundle of crispy za'atar courgettes in the middle. Drizzle over the caper salsa verde (you could also stir this through the broth for extra flavour) and enjoy!


NOURISH 1

Crunchy Thai salad with julienned carrots, shredded cabbage, edamame, charred broccolini, quinoa, toasted peanuts and chilli, all tossed in a sesame ginger dressing

INGREDIENTS

White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli

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

NUTRITION

Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; 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 a saucepan and a large frying pan.

  2. Add the red and white quinoa to your saucepan and cover by 3cm with boiling water from your kettle. Bring to the boil over a medium-high heat, then reduce the heat to low-medium and cook for 5-6 minutes or until the quinoa is tender but al dente. Watch carefully to avoid overcooking and going mushy.

  3. Place your frying pan over a medium heat and once hot, dry fry (without oil) your peanuts for 2-3 minutes or until golden. Set aside.

  4. Cut the tenderstem broccoli in half, slicing vertically down the centre from spear to base. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the tenderstem broccoli and cook for 5-8 minutes or until al dente. If you don't like al dente vegetables, cook a little longer to your preference. Toss the edamame beans into the pan for the final minute of cooking to warm through. 

  5. Meanwhile finely slice the red chilli and crush or chop the toasted peanuts.

  6. In a large mixing bowl, add the cooked quinoa, tenderstem broccoli and edamame, along with the julienned carrots and shredded red cabbage. Drizzle over the sesame ginger dressing and give everything a really good mix. Taste and add more salt or soy to taste.

  7. Divide the crunchy salad mix between serving bowls, then garnish by scattering toasted peanuts and sliced red chilli over the top. Enjoy!


    NOURISH 2

    Rich and creamy tempeh tikka masala, topped with toasted flaked almonds, fresh coriander and served with fluffy basmati rice

    INGREDIENTS

    Tempeh (soy), cumin, coriander, turmeric, garam masala, water, paprika, cardamom, garlic, ginger, onion, tomato puree, plum tomatoes, chilli flakes, coconut milk, basmati rice, coriander, flaked almonds, plant-based yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid, stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

    NUTRITION

    Calories 694kcal; Protein 30.3g; Fat 27.1g; Saturated Fat 13.4g; Total Carbs 86.5g; Fibre 7.5g; 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. Please note: this is organic tempeh, fermented in small batches by our favourite independent London fermenters, Club Cultured. It may look different to tempeh you've seen in the supermarkets. Anything that looks like white mould is in fact mycelium, the secret behind the fermenting process and is actually considered healthy, with multiple health benefits.

    2. Take out two saucepans and a frying pan.

    3. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.

    4. Cut the tempeh into bitesized chunks, aiming for 1.5cm cubes. Place the cubes into a bowl along with the tempeh marinade and let sit for 5 minutes (optional). 

    5. Place your frying pan over a medium heat and dry fry the almond flakes until toasted and golden. Set aside.

    6. Transfer the tempeh and marinade to your frying pan and cook over a medium heat for around 10 minutes or until all the marinade is absorbed by the tempeh. Once the tempeh is dry, add a drizzle of oil and fry for 2-3 minutes, turning occasionally until golden. Set aside.

    7.  Meanwhile, warm the tikka masala sauce in your second saucepan over a medium heat for 3-5 minutes or until bubbling and piping hot throughout. Add the cooked tempeh during the final minute of cooking and stir through. Season to taste with salt.

    8. To serve up, divide the rice and tempeh tikka masala between serving bowls, scatter over the toasted flaked almonds and a few coriander leaves. Season with salt and black pepper to taste. Enjoy!


      FEAST 1

      Sweet and smokey cauliflower steaks served over potato and cauliflower puree, smothered in chimichurri, pine nuts and pomegranate seeds

      INGREDIENTS

      Cauliflower, vegetable oil, maple syrup, paprika, thyme, jalapenos, shallot, garlic, red wine vinegar, extra virgin olive oil, parsley, coriander, potato, rosemary, garlic, lemon juice, pomegranate seeds, pine nuts

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

      NUTRITION

      Calories 610kcal; Protein 24.3g; Fat 23.5g; Saturated Fat 4.5g; Total Carbs 82.2g; Fibre 23.7g; Salt 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. Take out a saucepan and a frying pan.

      2. Place the cauliflower steaks onto a large lipped plate, brush or drizzle the cauliflower marinade over both sides and leave for a few minutes to absorb the flavours. Reserve any leftover marinade to baste the steaks during cooking.

      3. Place a large frying pan (a griddle works best if you have one!) over a medium-high heat and toast the pine nuts for 1-2 minutes or until golden. Remove and set aside.

      4. Place the frying pan back over a medium-high heat and add a drizzle of oil. Once the pan is hot, add the marinated cauliflower steak(s) and cook for around 4-5 minutes on both sides, spooning over any leftover marinade as you cook, until the steaks have browned and caramelised. Spoon half of the chimichurri sauce over the steaks during the final 30 seconds of cooking, then remove and set aside.

      5. Empty the potato and cauliflower puree into your saucepan, place over a low-medium heat and cook through for around 3-4 minutes, stirring regularly and adding water as needed to prevent it sticking. Season to taste with salt and pepper.

      6. Spoon a bed of potato and cauliflower puree onto each serving plate, top with your cauliflower steak(s), then smother everything in the remaining chimichurri, pomegranate seeds and toasted pine nuts. Enjoy!

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