MENU | DELIVERED FEBRUARY 15


DETOX 1 

Thai Noodle Salad with Broccolini, Spicy Cashews, Pickles, Coriander & Satay Sauce

INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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

NUTRITION

Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Carbs 93.1g; Fibre 34.7g; Salt 0.25g

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 then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. Once the pan is hot, add the tenderstem broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the mint and coriander leaves.

  5. To serve up, divide everything between serving bowls, drizzle generously with the satay sauce and enjoy!


              NOURISH 1               

              Hot & Sour Thai Tom Yum With Udon Noodles, Pak Choi, Button Mushrooms & Spring Onions

              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 Mushroom Bourguignon Over Creamy Mash With Golden Garlic & Herb Breadcrumbs

                                              INGREDIENTS

                                              Chestnut mushrooms, button mushrooms, shallots, garlic, thyme, carrot, celery, red wine, tomato puree, dried porcini mushrooms, potato, rosemary, lemon juice, dijon mustard, extra virgin olive oil, corn starch, gluten free panko breadcrumbs, mixed herbs, kale
                                              Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

                                              NUTRITION

                                              Calories 623kcal; Protein 21.1g; Fat 5.5g; Saturated Fat 1.9g; Total Carbs 97.2g; Fibre 25.7g; 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 your kettle, then take out two saucepans and a frying pan.

                                              2. Fill one of your saucepans with boiling water from your kettle, then place over a medium heat. Peel the potatoes, then cut into 2cm cubes. Salt your boiling water, then add the potatoes to the water and cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork.

                                              3. Add the mushroom bourguignon to your other saucepan, place over a medium heat and cook until piping hot throughout. Add water as needed if the sauce reduces too much or starts to stick. Season well with salt and pepper before serving.

                                              4. Once the potatoes are cooked, add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You could also add a little plant milk or butter to make it even creamier (optional). Season well with salt to taste.

                                              5. Toast the breadcrumbs by dry frying (without oil) in a frying pan for 2-3 minutes until golden brown. Meanwhile, remove any hardy stems from the kale then roughly chop. Remove the breadcrumbs once golden, then add a drizzle of oil to the same pan, add the kale and cook for 5 minutes or until tender and a little crispy.

                                              6. To serve up, divide the mash between serving bowls, ladle over the mushroom bourguignon and scatter over the toasted breadcrumbs. Enjoy!


                                                    FEAST 1


                                                    Creamy Cauliflower & Aubergine Korma With Toasted Cashews, Fresh Coriander & Rice

                                                    INGREDIENTS

                                                    Onion, ginger, garlic, tomato puree, garam masala, cumin powder, turmeric powder, cardamom powder, coconut milk, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis)), basmati rice, vegan boullion (celery), fresh lemon juice, cauliflower, aubergine, cashews, coriander, basmati rice

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

                                                    NUTRITION

                                                    Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; 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. Preheat your oven to 200°C / 180°C fan, boil your kettle, then take out a roasting tray, frying pan and saucepan.
                                                    2. Place your cauliflower florets into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. Roast for 15 minutes or until tender and beginning to char.

                                                    3. Place the basmati rice into your saucepan and cover with 2.5x its volume in boiling water from your kettle. Cook over a medium heat until tender but al dente, around 8-10 minutes.

                                                    4. Place your frying pan over a medium heat, then add the cashews to toast for around 2-3 minutes. Remove and set aside.

                                                    5. Add a drizzle of oil to the same frying pan and cut the aubergine into 1.5cm cubes. Fry until tender, around 8-10 minutes. Aubergine can sometimes take a little longer to cook, so be patient and keep cooking until it's super soft and silky - it's worth the wait! Once cooked, add the roasted cauliflower into the pan along with the korma sauce and cook until piping hot, around 2-3 minutes.

                                                    6. Meanwhile, roughly chop the coriander leaves.

                                                    7. Divide the rice and curry between serving bowls, garnish with the toasted cashews and a scattering of fresh coriander. Enjoy!

                                                      FEAST 2

                                                      Pulled Jackfruit Tacos With Guajillo Adobo Sauce & Chipotle Cashew Crema On Soft Corn Tortillas

                                                      INGREDIENTS

                                                      Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander

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

                                                      NUTRITION

                                                      Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; 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. Preheat your oven to 200°C / 180°C fan, then take out a large roasting tray and a frying pan.

                                                      2. Empty the jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add great texture to the tacos, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.

                                                      3. When the jackfruit has a few minutes left, heat your tacos by dry frying (without oil) in batches in your frying pan over a medium heat, around 10-20 seconds on each side.

                                                      4. Arrange your warm tacos on serving plates, pile them up with the jackfruit, pickled cabbage, carrot and onion, a few fresh coriander leaves and a dollop of chipotle cashew crema. Enjoy!