MENU | DELIVERED JANUARY 5


DETOX

 Crunchy Thai rainbow salad with julienned carrots, shredded cabbage, edamame, charred broccolini, quinoa, toasted peanuts and chilli, all tossed in a sesame ginger dressing

INGREDIENTS

White quinoa, red quinoa, tenderstem broccoli, carrot, red cabbage, edamame (soy), sesame oil, ginger, lime juice, rice vinegar, maple syrup, peanuts, red chilli

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

NUTRITION

Calories 569kcal; Protein 22.6g; Fat 24.1g; Saturated Fat 3.2g; Total Carbs 70.2g; Fibre 11.8g; 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 a saucepan and a large frying pan.

  2. Add the red and white quinoa to your saucepan and cover by 3cm with boiling water from your kettle. Bring to the boil over a medium-high heat, then reduce the heat to low-medium and cook for 5-6 minutes or until the quinoa is tender but al dente. Watch carefully to avoid overcooking and going mushy.

  3. Place your frying pan over a medium heat and once hot, dry fry (without oil) your peanuts for 2-3 minutes or until golden. Set aside.

  4. Cut the tenderstem broccoli in half, slicing vertically down the centre from spear to base. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the tenderstem broccoli and cook for 5-8 minutes or until al dente. If you don't like al dente vegetables, cook a little longer to your preference. Toss the edamame beans into the pan for the final minute of cooking to warm through. 

  5. Meanwhile finely slice the red chilli and crush or chop the toasted peanuts.

  6. In a large mixing bowl, add the cooked quinoa, tenderstem broccoli and edamame, along with the julienned carrots and shredded red cabbage. Drizzle over the sesame ginger dressing and give everything a good mix. 

  7. Divide the crunchy salad mix between serving bowls, then garnish by scattering toasted peanuts and sliced red chilli over the top. Enjoy!

 


      NOURISH 1

      Lemon braised chickpeas in a rich & flavoursome white wine broth with crispy autumn vegetables & tangy caper salsa verde

      INGREDIENTS

      Chickpeas, carrot, onion, celery, sea salt, bay leaf, extra virgin olive oil, cavolo nero, lemon, parsnip, sweet potato, parsley, mint, capers, dijon mustard, red wine vinegar, lemon juice, garlic

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

      NUTRITION

      Calories 619kcal; Protein 20.8g; Fat 3.4g; Saturated Fat 0.3g; Total Carbs 127.1g; Fibre 28.5g; 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 / 220°C fan, then take out a large roasting tray, a steamer and a saucepan.

      2. Cut the top and tail off the parsnip and sweet potato, then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.

      3. Remove any hardy stems from the cavolo nero, then roughly chop the leaves into bitesized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.

      4. Empty the chickpeas in broth into your large saucepan and place over a medium high heat. Bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or the broth is piping hot and beans are cooked through.

      5. To serve up, divide the chickpeas in broth between serving bowls, top with the cavolo nero, crispy vegetables and a generous drizzle of tangy caper salsa verde. Enjoy!


                                NOURISH 2

                                Sweet and smokey butterbean shakshuka smothered in whipped tahini, almond and walnut dukkah and fresh parsley, served with pillowy soft flatbread

                                INGREDIENTS

                                Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

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

                                NUTRITION

                                Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; 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. Place a large frying pan or wok over a medium heat and add the shakshuka sauce. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

                                2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

                                3. Pick the parsley leaves, then finely chop.

                                4. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Use your warm flatbread to scoop up all those delicious flavours. Enjoy!

                                  FEAST 1

                                  Spicy dan dan noodles with miso mushroom and walnut mince, tossed in a sweet and savoury garlic sesame sauce, topped with fresh spring onions and toasted peanuts

                                  INGREDIENTS

                                  Chestnut mushrooms, organic tofu (water,                                   soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                                  NUTRITION

                                  Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

                                  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 udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                                  3. Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems. 

                                  4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                                  5. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince has started to crisp up a little and the pak choi is starting to become tender. Remove from the heat, add half of the garlic sesame sauce and stir through.

                                  6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

                                  7. Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with the spring onion and toasted peanut garnish. Enjoy!

                                    FEAST 2


                                    Healing coconut and sweet potato daal with turmeric pickled courgettes, crispy kale and fluffy red quinoa

                                    INGREDIENTS

                                    Courgette, onion, apple cider vinegar, raw natural cane sugar, brown mustard seeds, turmeric, water, sea salt, red lentils, ginger, garlic, cumin, coriander powder, curry powder, cinnamon, coconut milk, vegan boullion (celery), sweet potato, red quinoa, cavolo nero

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

                                    NUTRITION

                                    Calories 660kcal; Protein 23.3g; Fat 21.5g; Saturated Fat 14.7g; Total Carbs 94.6g; Fibre 14.1g; Salt 0.75g

                                    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, preheat your oven to 200°C, then take out a large roasting tray and two saucepans.
                                    2. Pour boiling water from your kettle into one of your saucepans, add the red quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente.

                                    3. Meanwhile, remove any hardy stems from the cavolo nero (you can strip the leaves off the stem easily by pulling them down the stalk from the base!), then roll the leaves up tight and slice into 1cm thick strips. Add to your roasting tray, toss in a little olive oil and salt and roast in the oven until crispy, around 5-10 minutes. Check after 5 minutes to ensure it doesn't burn!

                                    4. Add the coconut and sweet potato daal to your other saucepan anear place over a medium heat. Cook for 5-8 minutes or until piping hot, adding water as you cook if needed to loosen. Season to taste with salt.

                                    5. To serve up, divide the daal between serving bowls, top with crispy cavolo nero and courgette pickle, and serve alongside the red quinoa. Enjoy!