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Crispy caramelised brussels sprouts with thinly sliced radicchio, short grain brown rice, maple blood orange dressing and toasted pistachios 

INGREDIENTS

Brussels sprouts, raddichio, short grain brown rice, pistachios, blood orange, mustard, red wine vinegar, extra virgin olive oil, maple syrup

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

NUTRITION

Calories 467kcal; Protein 17.9g; Fat 10g; Saturated Fat 1.3g; Total Carbs 81.5g; Fibre 20.1g; 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. Preheat your oven to 200°C / 180°C fan and take out a large roasting tray and a frying pan.

  2. Cut the hardy stalk off the brussels sprouts, then slice the larger ones in half and leave the smaller ones whole. Place into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15-20 minutes or until crispy and caramelised. Scatter over the pistachios for the final 5 minutes of cooking to toast them. 

  3. Cut the radicchio in half lengthways, then finely slice. If the blood orange dressing has separated, give it a stir or shake inside the pot to combine. 

  4. Heat the short grain brown rice in a frying pan for 2-3 minutes or until piping hot.

  5. Add the sprouts, grains, radicchio and pistachios to a large salad bowl, then add half the blood orange dressing and give everything a good toss to coat. Taste and add more dressing if needed. The salad shouldn't be too wet, just lightly dressed.

  6. Divide everything between serving plates and enjoy!


NOURISH 1

Hot and sour Thai tom yum loaded with button mushrooms, tofu, pak choi and tender udon noodles, garnished with spring onion, coriander and lime

INGREDIENTS

Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, 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), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce, rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander

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

NUTRITION

Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g

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 two saucepans.

  2. Pour boiling water into one saucepan, salt the water, and cook the udon noodles for 5-6 minutes or until tender but al dente

  3. Cut off the base of the pak choi and use your hands to pull apart the leaves.

  4. Empty the tom yum broth into a separate saucepan and place over a medium heat. Bring to the boil, then add the pak choi, reduce to a simmer and cook 5-8 minutes or until the pak choi is tender. 

  5. Finely slice the spring onions and pick the coriander leaves.

  6. To serve up, divide the udon noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!


                          NOURISH 2

                          Slow-cooked Moroccan stew with dates, olives, button mushrooms, curly kale and an orange-spiked herby chermoula dressing

                          INGREDIENTS

                          Turmeric, cumin, coriander, cloves, allspice, nutmeg, star anise, cinnamon, onion, rosemary, bay leaves, garlic, vegan red wine, carrots, celery, mushroom, dates, potato, cannellini beans, vegetable stock (celery), soy sauce, tomato puree, mint, parsley, garlic, lemon, orange, 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 593kcal; Protein 27.9g; Fat 2.5g; Saturated Fat 0.6g; Total Carbs 119.8g; Fibre 32.7g; 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. Remove any hardy stalks from the kale and finely slice the leaves.

                          2. Add the stew and sliced kale to a large saucepan and place over a medium-high heat. Bring everything to the boil, then reduce to a low-medium heat and continue simmering for 5-10 minutes or until the kale has wilted and the veg is piping hot throughout.

                          3. To serve, divide the stew and kale between serving bowls, drizzle over the chermoula dressing and enjoy!



                              FEAST 1

                              Crispy cauliflower al pastor tacos with guajillo adobo sauce, chipotle cashew crema, jalapeno salsa, pickled cabbage and fresh lime

                              INGREDIENTS

                              Cauliflower, 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 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; Salt 1.5g

                              METHOD

                              Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

                              1. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage, kale) are actually some of the healthiest, most fibrous foods you can eat!

                              2. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 10 minutes, then stir through the adobo sauce to coat thoroughly and roast for a further 10-15 minutes until charred and cooked through.

                              3. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

                              4. To serve up, divide a little of the pickled cabbage between the tacos, place the cauliflower pieces on top, then pile up with the jalapeno salsa (spicy!), chipotle cashew crema and a squeeze of fresh lime. Enjoy!

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