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Roasted squash and cannellini beans with sage and garlic, served in a lemon white wine broth with almond parmesan and toasted chilli oil 


INGREDIENTS

Cannellini beans, lemon, squash, onion, celery, carrot, bay 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), white wine, parsley, nutritional yeast, almond flour, chilli, vegetable oil

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

NUTRITION

Calories 649kcal; Protein 26.9g; Fat 13.5g; Saturated Fat 6.3g; Total Carbs 111.8g; Fibre 31.6g; Salt 0.8g

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. Finely chop the sage and grate or mince the garlic clove. Place the squash in your roasting tray and toss with a drizzle of oil, sage, garlic, salt and pepper. Roast for 15-20 minutes or until piping hot.

  2. Empty the cannellini bean stew into a saucepan and bring to the boil over a medium-high heat. Reduce the heat to low-medium and simmer for a further 3-5 minutes or until cooked through.

  3. Finely chop the parsley

  4. To serve up, divide the cannellini beans and broth between serving bowls, top with squash and finish with some almond parmesan, fresh parsley and a drizzle of toasted chilli oil. Season with salt and pepper to taste, and enjoy!

 



NOURISH

Fiery tom yum noodle soup with pak choi, mushrooms and tofu, finished with coriander, spring onions 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 (buckwheat flour, 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. Cook the noodles in a pan of boiling water for 4-5 minutes

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

  3. Place the tom yum broth into a separate saucepan over a medium-high heat and once it's bubbling, add the mushrooms and pak choi. Continue to cook for 4-5 minutes or until the veg is tender. Remove from the heat and squeeze in the lime to taste.

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

  5. To serve up, divide the noodles between serving bowls, pour over the hot tom yum broth and veggies. Finish the dish with some spring onions and coriander leaves. Enjoy!



FEAST


Masala pancakes with crispy potatoes and chickpeas, rainbow chard, green chilli and coriander chutney, and tamarind yoghurt


INGREDIENTS

Chickpea flour, mustard seeds, ground cumin, medium curry powder, sea salt, water, potato, chaat masala, turmeric, rainbow chard, potato, red onion, garlic, ginger, chickpeas, mint, coriander, jalapenos, extra virgin olive oil, oat yoghurt (water, oats 11%, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide), tamarind paste

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

NUTRITION

Calories 682kcal; Protein 27.6g; Fat 14.4g; Saturated Fat 1.9g; Total Carbs 115.4g; Fibre 25.3g; Salt 0.5g

METHOD

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

  1. Make the pancake batter; place the dry mix into a bowl and gradually add 75ml of cold water per person (e.g. 150ml for 2 people, 300ml for 4 people).

  2. Prep the rainbow chard by rolling the leaves up tight, then finely slicing.

  3. Add a drizzle of oil to a frying pan over a medium-high heat. Once hot, add the chaat masala paste, fry for 30 seconds, then toss through the potatoes, chickpeas and rainbow chard. Mash the potato and chickpeas with a masher or fork, then cook, undisturbed, for five minutes, save for pressing it into the pan to get some char on the base. Stir after five minutes, then cook for five minutes more, pressing down again, before seasoning with salt and setting aside to keep warm.

  4. Wipe the same frying pan clean with some kitchen towel, then place it back on a medium-high heat and add a drizzle of oil. Cook the pancakes one at a time (you will have enough pancake batter for one pancake per person) by pouring into the hot frying pan and cooking for 2-3 minutes on each side until golden brown. The best time to flip a pancake is when bubbles have formed on the top!

  5. Place the pancakes onto warm plates and spoon over the potato mixture. Drizzle over the chilli and coriander chutney and some tamarind yoghurt. Enjoy!

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