DETOX 1

Spice roasted aubergine with bulgar, toasted almonds, pomegranate and saffron yoghurt

INGREDIENTS

Aubergine, bulgar wheat, parsley, mint, spring onion, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodide)

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

NUTRITION

Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; 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 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.

  2. Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Add the almonds to one side of your roasting tray for the final 5 minutes of cooking time to toast them.

  3. Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsleymint and spring onions, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.

  4. Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seedsparsleymint, and spring onion to serve and enjoy! 



NOURISH 1

Soba noodle salad with juicy sliced peach, smacked cucumber, pickled carrot cabbage and mooli, toasted cashews, nori and a sesame-ginger dressing

INGREDIENTS

Soba noodles (wheat flour, buckwheat flour, water, salt), red cabbage, carrot, mooli, ginger, lime, sesame oil, light soy sauce, maple syrup, peanut butter, rice vinegar, dried chilli flakes, garlic, dried nori seaweed, peach, cashews

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

NUTRITION

Calories 581kcal; Protein 19.3g; Fat 19g; Saturated Fat 3.5g; Total Carbs 91.2g; Fibre 5.4g; 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. Boil your kettle then take out a frying pan and a saucepan. Pour boiling water from the kettle into your saucepan and place over a medium heat. Once the water is bubbling, add the soba noodles and cook for 5-6 minutes or until tender but al dente. Once cooked, drain then rinse until the noodles are cold.

  2. To make the smacked cucumber, place the cucumber on a cutting board and place a chef’s knife, flat, on top. Using the palm of your hand, smack the knife until the cucumber splits and breaks. Chop into bite size pieces, transfer to a bowl and toss through the pickling liquid. Set aside and allow the smacked cucumber to pickle while you finish the remaining ingredients.

  3. Place your frying pan over a medium heat and dry fry (without oil) the cashews for 2-3 minutes, tossing occasionally until lightly toasted. Remove the cashews from the pan and roughly crush or chop with a knife.

  4. Slice the peach and cut the nori seaweed into thin strips, working horizontally across the nori sheet.

  5. To serve up, divide the soba noodles between serving bowls, then top with the pickled vegetables, smacked cucumber, sliced peach, toasted cashews and nori strips. Drizzle over the sesame ginger dressing and enjoy!



    NOURISH 2

    Rich and creamy massaman curry with sweet potato, tenderstem broccoli, chilli and 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 785kcal; 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 2.5x 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 bring to the boil. Once bubbling, reduce the heat to medium-low and gently simmer until the sweet potato is piping hot and cooked through, around 5-10 minutes.

    4. Place your frying pan over a medium heat and toast the peanuts for 2-3 minutes until golden. Set the peanuts aside, then add a drizzle of oil to the 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 a pinch of salt or a dash of soy.

    5. Finely slice the red chilli and roughly crush or chop the toasted peanuts.

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



      FEAST 1

      Pulled king oyster and portobello mushroom bao buns with tangy pickled cucumbers and toasted peanuts

      INGREDIENTS

      King oyster mushrooms, portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

      NUTRITION

      Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; 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. Put a steamer on over the hob and take out a large frying pan.

      2. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

      3. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Turn the mushrooms as you score the stems, then use your hands to roughly pull apart any remaining pieces, until you're left with strings of 'pulled' mushroom. Slice the portobello mushrooms 0.5cm thick.

      4. Place the frying pan over a medium heat and dry fry (without oil) the peanuts until toasted and golden, then set aside and crush or finely chop until coarse.

      5. Add a drizzle of oil to the same frying pan and place over a high heat. Fry the mushrooms for around 10 minutes or until they have reduced and are tender and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and turns a darker brown colour.

      6. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

          Availability