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Winter Harvest Apple & Kale Salad With Sweet Potato, Toasted Walnuts & Pomegranate Tahini Dressing

INGREDIENTS

Sweet potato, kale, walnuts, apple, pomegranate seeds, tahini (sesame), maple syrup, pomegranate molasses, orange juice, garlic, lemon juice, cinnamon, allspice, water

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

NUTRITION

Calories 572kcal; Protein 13.9g; Fat 20.2g; Saturated Fat 1.9g; Total Carbs 90.2g; Fibre 15.5g; 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. Preheat your oven to 220°C / 200°C fan, then take out a large roasting tray.

  2. Dice the sweet potato into 1.5cm cubes, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 15-20 minutes or until crispy on the outside and cooked through. Add the walnuts to the roasting tray for the final 5 minutes of cooking time, then roughly crush or chop.

  3. Remove any hardy stems from the cavolo nero, using your hands to strip the leaves away from the stalk. Roll the leaves up very tightly in your hands, then use a sharp knife to finely slice the leaves.

  4. Cut the apple in half, remove the core, then thinly slice.

  5. To serve up, toss the cavolo nero and sweet potato in half of the tahini pomegranate dressing, then top with the apple slices, crushed walnuts and a scattering of pomegranate seeds. Drizzle over the remaining dressing and enjoy! 


      NOURISH 1

      Umami Broth With Pak Choi, Cavolo Nero, Vermicelli Noodles And Crispy Chilli Tempeh Tossed In A Garlic & Sesame sauce

      INGREDIENTS

      Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, sesame oil, vermicelli noodles, vegan boullion (celery), cavolo nero, pak choi, red chilli, vegetable oil, sesame seeds, tempeh (soy)

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

      NUTRITION

      Calories 602kcal; Protein 25.9g; Fat 22.4g; Saturated Fat 4g; Total Carbs 82.5g; Fibre 10.4g; 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. 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. Boil your kettle then take out a saucepan and a frying pan. 

      3. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.

      4. Empty the umami broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to the low and cook for a further 2 minutes or until piping hot.

      5. Remove any hardy stalks from the cavolo nero, then roll the leaves up tightly and finely slice. Cut the base off the pak choi and pull apart the leaves with your hands. Place your frying pan over a medium high heat and add a drizzle of oil. Add the cavolo nero and pak choi to your frying pan and cook for 5-10 minutes or until tender but al dente. Set aside and keep warm.

      6. While the greens are cooking, crumble the tempeh until it's roughly minced. Once the pak choi and cavolo nero are ready and removed from your frying pan, place the pan back over a medium high heat, add the tempeh along with the garlic sesame chilli sauce and fry for 3-5 minutes or until crispy.

      7. To serve up, divide the broth and vermicelli noodles between serving bowls, add the pak choi and cavolo nero, then garnish with your crispy chilli tempeh. Season to taste if needed with soy or salt. Enjoy!


                                  NOURISH 2

                                  Creamy Mattar Makhani With Tofu 'Paneer', Zingy Kachumbar Salad And Garlic & Herb Naan

                                  INGREDIENTS

                                  Onion, garlic, ginger, cardamom, turmeric, cinnamon, cumin, cloves, chilli flakes, ground coriander, maple syrup, coconut cream, plum tomatoes, water, peas, tofu (soy), cherry tomatoes, red onion, lime, coriander, naan (yeast, wheat flour, water, salt, sesame seeds, vegetable oil, herbs and spices)

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

                                  NUTRITION

                                  Calories 582kcal; Protein 21.1g; Fat 28.4g; Saturated Fat 17.4g; Total Carbs 66.8g; Fibre 10.6g; 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. Take out two large frying pans.

                                  2. Place your frying pan over a medium-high heat and add a drizzle of oil. Cut the tofu into 1.5cm cubes, then fry for 5-10 minutes or until golden on all sides. Empty the mattar makhani into your saucepan and cook for a further 5-8 minutes or until piping hot throughout. Stir occasionally and add water if the sauce reduces too much or starts to stick.

                                  3. While the curry cooks, make your kachumbar salad by finely dicing the red onion (we recommend half an onion per person, but you can adjust to your taste) and coriander, and slicing the cherry tomatoes into quarters. Place everything into a small bowl and give it all a good mix. Season to taste with salt and a squeeze of lime.

                                  4. When the curry is almost ready, warm your naan breads through by dry frying (without oil) in your other frying pan over a medium-high heat for 20-30 seconds on each side. 

                                  5. To serve up, divide the mattar makhani between serving bowls and serve alongside the kachumbar salad. Enjoy both scooped up with your fresh, warm naan breads.


                                    FEAST 1


                                    Freshly Made Scialatielli With A Rich Creamy Cashew Mushroom Sauce & Fresh Parsley

                                    INGREDIENTS

                                    Fresh scialiatielli (durum wheat flour, water, rice flour), chestnut mushrooms, cashews, soy milk, gluten free soy sauce, onion, garlic, lemon juice, black pepper, garlic powder, parsley

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

                                    NUTRITION

                                    Calories 694kcal; Protein 33.3g; Fat 18.5g; Saturated Fat 18.5g; Total Carbs 121.6g; Fibre 3.2g; 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 a large saucepan and a frying pan.

                                    2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the scialatielli pasta to the pan and cook for 2-3 minutes or until al dente.

                                    3. Place your frying pan over a medium high heat and slice the chestnut mushrooms. Add a drizzle of oil to the pan and fry the mushrooms for 5-10 minutes or until browned. Season tthe mushrooms with a little soy or salt and cook for 1 minute more. Reduce the heat to low, add the sauce to the pan and cook until it has reduced and thickened, around 2-5 minutes. 

                                    4. While everything cooks, finely chop the parsley.

                                    5. Drain the pasta when cooked, reserving some of the pasta water. Mix the pasta into the mushrooms and sauce, then toss until coated well, adding a little pasta water until you get a silky, creamy texture. Serve with the fresh parsley and season well with salt and pepper. Enjoy!



                                      FEAST 2

                                      Slow cooked porcini mushroom and lentil ragu with herby garlic mash and fresh curly green kale

                                      INGREDIENTS

                                      Lentils, porcini mushrooms, chestnut mushrooms, red wine, white onion, carrot, celery, water, garlic, thyme, bouillon (celery), soy sauce, balsamic vinegar, tomato puree, potato, parsley, olive oil, lemon juice, green kale

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

                                      NUTRITION

                                      Calories 543kcal; Protein 24g; Fat 15.5g; Saturated Fat 2.4g; Total Carbs 77.5g; Fibre 16.2g; Salt 1.9g

                                      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 steamer (or a third saucepan if you don't have a steamer).

                                      2. Fill one of your saucepans with boiling water from your kettle, then place over a medium heat with your steamer over the top (or boil a second pan of boiling water if you don't have a steamer). Peel the potatoes, then cut into 2cm cubes. Remove any hardy stems from the kale, then roughly chop into bitesized chunks.

                                      3. Salt your boiling water, then add the potatoes to the water and the kale to the steamer above it (or boil in your other saucepan) and cover. Cook for around 10-12 minutes or until the potato is very soft. It should virtually crumble when you jab it with a fork.

                                      4. Empty the porcini and lentil ragu into your other saucepan, place over a medium heat and bring to the boil. Once bubbling, reduce the heat to low-medium and cook for a further 2-3 minutes or until piping hot.

                                      5. Once the potatoes are cooked, add the garlic and herb dressing, along with a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. This meal is designed to be healthy, but if you want to go more indulgent you could add a little plant milk or butter to make it even creamier! Season well with salt to taste.

                                      6. Divide the herby garlic mash between serving bowls, spoon over the porcini and lentil raguserve alongside the steamed kale and enjoy!

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