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    DETOX 1     


    Chana Chaat Masala With A Minted Chilli Dressing, Tamarind Yoghurt, Red Onion & Crispy Sev

    INGREDIENTS


    Baby new potatoes, chickpeas, chaat masala (salt, red chilli, paprika, coriander, cinnamon, ginger, aniseed, long pepper, cumin, green cardamom, black pepper, dried mango powder, clove, carom, citric acid, cane sugar, canola oil, silicon dioxide), ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, plant-based yoghurt (water, oats, soy, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (gram flour, rapeseed oil, salt, turmeric)

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

    NUTRITION

    Calories 547kcal; Protein 20g; Fat 13.9g; Saturated Fat 0.8g; Total Carbs 96.6g; Fibre 11.8g; Salt 0.45g

    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 frying pan or wok.

    2. Drain and rinse the chickpeas and cut the baby new potatoes lengthways into 1cm thick slices. Add a drizzle of oil to a frying pan and place over a medium-high heat. Once hot, add the potatoes and fry until crispy and golden brown, around 10 minutes. Next add the chaat masala paste (if you don't like too much spice, start with half and add more to taste!), fry for 60 seconds and then add in the chickpeas. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper before serving.

    3. Peel and finely slice the red onion. Onion sizes vary, but aim for around half a small onion per person.

    4. Divide the chickpea and potato chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of crispy sev. Enjoy!


                  NOURISH 1                   


                  Comforting Slow-Cooked Caribbean Jackfruit Curry With Fluffy Coconut Rice & Braised Cavolo Nero

                  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 nero

                  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 and a steamer (optional). If you don't have three saucepans, two saucepans and a frying pan or wok will work well 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. Remove any hardy stems from the cavolo nero and roughly chop the leaves into bitesized pieces. Steam (recommended) or boil until tender, around 8 minutes.

                  4. Warm the jackfruit curry in another saucepan or a frying pan / wok over a medium heat, around 8 minutes. Break apart any larger pieces of jackfruit as you cook and add water to the pan as needed if it starts to stick or the sauce reduces too much. Season to taste with salt and pepper.

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


                                                  NOURISH 2


                                                  Creamy Massaman Curry With Sweet Potato, Tenderstem Broccoli, Crushed Peanuts & Lime

                                                  INGREDIENTS

                                                  Onion, lemongrass, cumin, cardamom, cinnamon, cloves, ginger, garlic, tamarind paste, peanut butter, coconut milk, 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), soy sauce, carrot, sweet potato, tenderstem broccoli, peanuts, lime, basmati rice

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

                                                  NUTRITION

                                                  Calories 645kcal; Protein 21.8g; Fat 31.1g; Saturated Fat 14.1g; Total Carbs 112.8g; Fibre 16.9g; Salt 1.25g

                                                  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. Take out two saucepans and a large frying pan.

                                                  2. Place the rice into one of your saucepans and cover with 2x its volume in water. Bring to the boil over a high heat, then reduce to low, cover and leave to cook for 8-10 minutes or until tender but al dente.

                                                  3. Pour the massaman curry into your other saucepan, place over a medium heat and warm through for 5-10 minutes or until piping hot. Season to taste with salt.

                                                  4. Place your frying pan over a medium heat and toast the peanuts until golden, around 2-3 minutes, then set aside and roughly crush or chop.

                                                  5. Add a drizzle of oil to the same pan, and fry the tenderstem broccoli for 5-8 minutes or until seared on the outside and tender in the centre. Season to taste with salt or soy.

                                                  6. Divide the rice and massaman curry between serving bowls, top with the charred tenderstem broccoli, then garnish with the toasted peanuts and a generous squeeze of fresh lime. Enjoy!


                                                          FEAST 1


                                                          Tandoori Tofu With Pickled Red Cabbage, Minted Oat Yoghurt & Fresh Spinach Wrapped In Soft Naan

                                                          INGREDIENTS

                                                          Garlic, ginger, paprika, salt, ground cumin, cayenne pepper, ground ginger, ground coriander, turmeric, maple syrup, lemon juice, tofu (soy), red onion, red wine vinegar, water, raw natural cane sugar, black mustard seeds, fennel seeds, coriander seeds, mint, spinach, flatbread (sesame, wheat flour, water, salt, vegetable oil), oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2 and B12))

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

                                                          NUTRITION

                                                          Calories 513kcal; Protein 22.8g; Fat 24.3g; Saturated Fat 5.5g; Total Carbs 56.2g; Fibre 7.2g; Salt 1.4g

                                                          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 the oven to 220°C / 200°C fan then take out a baking tray and a frying pan.

                                                          2. Add a drizzle of oil to the frying pan and place over a medium-high heat. Cut the tofu into 12 cubes then cook in the hot pan until crispy and golden on all sides, around 5 minutes.

                                                          3. Add the crispy cooked tofu and tandoori marinade to a bowl and mix until evenly coated. Place the tofu into your baking tray, top with any excess marinade and roast for 8-10 minutes.

                                                          4. Finely chop the mint leaves and mix with the yoghurt to make your minted yoghurt. Season to taste with salt.

                                                          5. Wipe your frying pan clean and use to warm your naan just before serving, by dry frying (without oil) for 20-30 seconds on each side.

                                                          6. Lay out your warm naans, spoon a wide circle of minted yoghurt on the bottom, then add the tandoori tofu, pickled cabbage and fresh spinach. Wrap them up and get stuck in!


                                                            FEAST 2


                                                            Pearl Barley Mushroom Orzotto With Toasted Hazelnuts, Almond Parmesan & Crisp British Watercress

                                                            INGREDIENTS


                                                            Pearl barley, onion, garlic, white wine, lemon, thyme, chestnut mushrooms, portobello mushrooms, hazelnuts, watercress, 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), ground almonds, nutritional yeast

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

                                                            NUTRITION

                                                            Calories 519kcal; Protein 19.7g; Fat 11.4g; Saturated Fat 1g; Total Carbs 84.9g; Fibre 19.9g; 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. Take out a wok (recommended) or large saucepan.

                                                            2. Place your pan over a medium heat and toast the hazelnuts for 5 minutes or until golden. Remove and roughly crush or chop.

                                                            3. Add the mushroom orzotto to the same pan along with a splash of water to loosen, then place over a medium heat. Cook until piping hot, stirring occasionally and adding more water if it starts to stick, around 5 minutes. Season with salt and pepper and a squeeze of fresh lemon juice to taste.

                                                            4. Divide the orzotto between serving bowls, scatter over the toasted hazelnuts, almond parmesan and garnish with a handful of fresh crunchy watercress. Enjoy!

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