MENU | DELIVERED JUNE 14


DETOX 1


Roasted root chaat masala with chickpeas, mint and coriander chutney, tamarind yoghurt, red onion and crispy chickpea sev

INGREDIENTS

Celeriac, parsnip, carrot, potato, 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) ginger, garlic, chilli powder, turmeric, coriander, mint, lemon, jalapeno chilli, tamarind paste, water, oat yoghurt, 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. Add a drizzle of oil to a frying pan over a medium-high heat. Once hot, add the chaat masala paste, fry for 60 seconds, then toss through the roasted vegetable and chickpea mix. Lightly mash the vegetables with a masher or a fork and fry for around 8-10 minutes or until the veg is nice and crispy. Scrape the bottom of the pan occasionally to stop it burning. Check the vegetables are tender before serving then season to taste with salt and pepper.  

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

  3. Divide the vegetable and chickpea mix between serving plates, top with mint and coriander chutney, tamarind yoghurt, red onion, a scattering of crispy sev and enjoy!


NOURISH 1

Rainbow falafel bowl with beetroot hummus, quinoa tabbouleh, pickled onions, tahini drizzle and herby zhug

INGREDIENTS

Dried chickpeas, coriander, parsley, mint, cumin, coriander, baking powder, chilli flakes, white onion, garlic, salt, guindilla chilli, white wine vinegar, lemon, beetroot hummous (chickpeas, water, tahini (sesame), salt, lemon, garlic, beetroot), quinoa, parsley, mint, red onion

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

NUTRITION

Calories 640kcal; Protein 26.6g; Fat 16g; Saturated Fat 2.1g; Total Carbs 103.7g; Fibre 20.2g; Salt 1.2g

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 deep frying pan or wok.

  2. Fill your saucepan with boiling water from your kettle, place over a medium heat and once the water is bubbling, add the quinoa. Reduce the heat to low and cook for 6-8 minutes or until the quinoa is tender but still with some bite.

  3. Roll the falafel mix into small balls using your hands, around 4-5 per person. The mix is easier to handle with slightly wet hands. Take a deep frying pan and add enough oil to come 0.5cm up the sides (a drizzle will do for a healthier alternative, but this is how to make super crispy falafel!) and place over a medium-high heat. Fry the falafel balls in batches for around 4-5 minutes, turning occasionally until golden and crispy on all sides, then transfer to a bowl lined with kitchen towel.

  4. To make the quick pickled onion, finely slice the red onion, place into a small bowl and squeeze over half of your lemon. Leave to pickle while you finish the rest of the dish.

  5. Finely slice the mint and parsley and cut the cherry tomatoes in half. Once your quinoa is cooked, toss through the fresh herbs, cherry tomatoes and squeeze in the juice of your other lemon half. Add a drizzle of extra virgin olive oil and season to taste with salt and pepper.

  6. Divide the beetroot hummus and quinoa tabbouleh between serving bowls, top with your falafel, then drizzle over the tahini dressing and zhug. Enjoy!


NOURISH 2

Vietnamese curry with roasted sweet potato, tofu, lime pickled slaw and fluffy quinoa

INGREDIENTS

Turmeric, curry powder, ground coriander, cinnamon, star anise, cloves, chilli flakes, onion, garlic, ginger, lemongrass, tofu (soy), sweet potato, coconut milk, coconut sugar, lime juice, apple cider vinegar, raw natural cane sugar, water, salt, carrot, red pepper, red cabbage, coriander, quinoa

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

NUTRITION

Calories 654kcal; Protein 24.2g; Fat 27.8g; Saturated Fat 19.4g; Total Carbs 81.9g; Fibre 12.3g; 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. Boil your kettle, preheat your oven to 200°C / 180 °C fan, then take out a saucepan, a frying pan and a roasting tray.

  2. Place the sweet potato into a roasting tray, toss in a little oil, salt and pepper, then roast for 10 minutes or until golden and crispy.

  3. Fill your saucepan with boiling water from your kettle, place over a medium heat and once the water is bubbling, add the quinoa. Reduce the heat to low and cook for 6-8 minutes or until the quinoa is tender but still with some bite.

  4. Place your frying pan over a medium heat and add a drizzle of oil. While it heats up, drain the tofu and dice into 1.5cm cubes. Once the pan is hot, fry the tofu cubes for 3-5 minutes or until golden on all sides. Pour the curry sauce into the frying pan and heat through for 5-8 minutes or until piping hot.

  5. To serve up, divide the quinoa and curry between serving bowls, then top with the roasted sweet potato and lime pickled slaw. Enjoy!


FEAST 1

Sichuanese mushroom mapo tofu with coriander and spring onion, served with braised cavolo nero tossed in a sweet rice vinegar dressing and fluffy rice

INGREDIENTS

Tofu (water, soya beans, nigari), button mushrooms, soy sauce, chilli bean sauce, tomato paste, vegetable oil, garlic, sichuan peppercorns, fermented black beans, dried chilli, basmati rice, coriander, spring onion, cavolo nero, rice vinegar, maple syrup

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

NUTRITION

Calories 671kcal; Protein 29.8g; Fat 24g; Saturated Fat 2.9g; Total Carbs 83.1g; Fibre 14g; Salt 1.2g

METHOD

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

  1. Set a steamer to boil on the hob (or boil a saucepan of water if you don't have a steamer), then take out another saucepan and a frying pan. 

  2. Place the rice into your saucepan, along with 2.5x its volume of water. Bring the pan to the boil over a medium-high heat and once it's bubbling, reduce the heat, cover and cook until the rice is tender, around 8-10 minutes. 

  3. Remove any hardy stems from the cavolo nero, then roughly chop and steam (recommended) or boil the cavolo nero for around 5-8 minutes, or until wilted. Drain thoroughly and then toss through the sweet rice vinegar dressing to taste.

  4. Drain the tofu, then cut into 2cm cubes. Place your frying pan over a medium heat and add a drizzle of oil (sesame works best, but any neutral oil will work). Once the pan is hot, add the tofu cubes and fry on all sides for 3-4 minutes. Then add the mapo sauce and heat through for around 5 minutes, stirring occasionally until the tofu is cooked and the sauce is piping hot.

  5. Roughly chop the coriander (stalks and all!) and shred the spring onion - if you're feeling fancy, slicing the spring onion diagonally helps to elevate the final presentation.

  6. Divide the rice between serving bowls, spoon over the mapo tofu and garnish with coriander and spring onion. Serve alongside the cavolo nero and enjoy!