DETOX 1
 

Thai noodle salad with charred tenderstem broccoli, vermicelli, pickled carrot and cabbage, chilli cashews, fresh herbs and a tangy 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 the cooked vermicelli, broccoli, pickled vegetables, fresh herbs and chilli cashews between serving bowls. Drizzle generously with satay sauce and enjoy!

 



NOURISH 1

Tahini miso ramen with tender udon noodles, charred portobello mushroom and pak choi, garnished with fresh red chilli and sliced spring onion

INGREDIENTS

Dried shiitake mushrooms, ginger, garlic, portobello mushrooms, pak choi, red chilli, spring onions, kombu seaweed, white miso (
soy), soy sauce, tahini (sesame), 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), udon noodles (wheat flour, water, salt), sesame oil

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

NUTRITION

Calories 523kcal; Protein 25.3; Fat 11.7g; Saturated Fat 1.5g; Carbs 84.9g; Fibre 11.7g; 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. Please note: the miso tahini broth is a concentrated broth and needs to be diluted with water (see below for quantity) to reach the final volume.
      
  2. Boil your kettle, then take out a large frying pan / griddle and two saucepans.

  3. Pour boiled water from your kettle into one of your saucepans over a high heat and once bubbling, add the udon noodles. Cook for 5-6 minutes or until al dente.

  4. Empty the miso tahini broth into another saucepan, along with 150ml of water per person. Place the saucepan over a medium heat and once it starts bubbling, reduce the heat to low and continue to cook for another 2-3 minutes, stirring occasionally until heated through.

  5. Place your griddle over a medium-high heat and add a drizzle of oil. While the pan heats up, slice the pak choi in half lengthways and rub a little oil all over your portobello mushrooms. Add the pak choi halves and mushrooms to your pan and fry for 3-5 minutes on both sides, or until charred and tender. Once the mushrooms are cooked, cut into 0.5cm slices.

  6. Finely slice the red chilli and spring onions.

  7. To serve up, divide the udon noodles between serving bowls, pour over the hot miso tahini broth and top with pak choi and portobello mushroom slices. Garnish with chilli and spring onions. Enjoy!

 


    NOURISH 2

    Slow-cooked tomato and chickpea masala with coconut yoghurt, dill and black rice
    INGREDIENTS

    Chickpeas, plum tomatoes, tomato puree, garlic, ginger, onion, medium curry powder, fennel seeds, turmeric, fenugreek, fresh dill, wholegrain rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s.thermophilus + l.bulgaricus. lactobacillus acidophilus, bifidobacterium lactis)

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

    NUTRITION

    Calories 643kcal; Protein 26.3g; Fat 11.9g; Saturated Fat 3.2g; Total Carbs 111.5g; Fibre 16.2g; 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. Heat the tomato and chickpea masala in a large saucepan over a medium heat for around 5 minutes, stirring occasionally until piping hot. Add water as needed if the sauce reduces too much or starts to stick. Season to taste with salt and pepper.

    2. Heat the black rice in a frying pan over a medium heat for around 2-3 minutes or until piping hot throughout. If it starts to stick, add a drizzle of oil or a splash of water as needed.

    3. To serve up, divide the chickpea masala between serving bowls, top with a dollop of coconut yoghurt, some fresh dill and serve alongside the black rice. Enjoy!



      FEAST 1

      Spicy quinoa burger with pickled cucumbers, baby gem and chilli mayo, served with crispy roasted potatoes

      INGREDIENTS

      Quinoa, onion, paprika, carrot, chickpeas, parsley, gem lettuce, cucumber, potato starch, potatoes, panko breadcrumbs (gluten), plant-based chilli mayo (chickpeas, vegetable oil, mustard, cider vinegar, aged cayenne red peppers , distilled vinegar, water, salt, garlic powder), vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, cane sugar, yeast, salt, flour improver)

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

      NUTRITION

      Calories 785kcal; Protein 20.3g; Fat 21.8g; Saturated Fat 4.6g; Total Carbs 100.2g; Fibre 13g; Salt 1.5g

      METHOD

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

      1. Preheat your oven to 220°C / 200°C fan, then take out a roasting tray and frying pan.

      2. Place the potatoes into your roasting tray, toss them in a drizzle of olive oil and roast in the oven for 15 minutes or until golden and crispy. Check halfway to make sure they don't burn.

      3. To cook the burgers, we recommend frying, but for a healthier alternative you could also roast them in the oven for 20-30 minutes. To fry, add a drizzle of oil to your frying pan and place over a medium heat. Divide the patty mix into the number of burgers you’re making, roll each into a ball, then press the centre of the ball with the palm of your hands to form a disc shape. Once your frying pan is hot, place burgers into the frying pan and fry for around 2-3 minutes on each side or until both sides are golden and crispy.

      4. Slice the vegan brioche in half and place inside down into the same frying pan you used to fry the burgers, for around 20 seconds or until the insides of the bun are golden brown.

      5. Shred the baby gem lettuce by finely slicing the head horizontally from top to stem.

      6. To serve up, spread some chilli mayo onto both sides of the bun and if you like an extra kick, we recommend a smear of mustard too. Build your burger from the bottom up with mustard (optional), pickled cucumbers, burger patty, lettuce and chilli mayo. Serve alongside the crispy roasted potatoes, using any spare chilli mayo for dipping. Enjoy!

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