MENU | DELIVERED JUNE 21


DETOX 1


Bún vermicelli noodle salad with crispy miso mushroom and walnut 'mince', pickled vegetables, fresh herbs and toasted peanuts

INGREDIENTS

Glass vermicelli noodles, carrot, daikon, rice vinegar, water, mint, coriander, ginger, water, soy sauce, lime, peanut butter, maple syrup, peanuts, tofu (soy), walnuts, mushroom, lemongrass, garlic

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

NUTRITION

Calories 602kcal; Protein 25.1g; Fat 21.1g; Saturated Fat 13g; Total Carbs 78.6g; Fibre 10.3g; 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 a kettle, place the vermicelli noodles into a bowl and cover with boiling water. Leave for 4-5 minutes, then drain the noodles and set aside. We recommend rinsing the noodles and serving cold, but you could enjoy them warm if you prefer!

  2. Place a frying pan over a high heat and toast the peanuts for around 2 minutes or until golden. Remove from the pan, then roughly crush or chop.

  3. Place the same frying pan back over a medium-high heat and a drizzle of oil. Once the pan is hot, fry the mince for 4-5 minutes or until brown and crispy. The mince is already seasoned but you could add extra salt or a splash of soy to taste.

  4. Pick the coriander and mint leaves.

  5. Divide everything between serving bowls, drizzle generously with the dressing and enjoy!


NOURISH 1

Slow-cooked Moroccan tagine with dates, olives, button mushrooms, curly kale and an orange-spiked herby chermoula dressing

INGREDIENTS

Turmeric, cumin, coriander, cloves, allspice, nutmeg, star anise, cinnamon, onion, rosemary, bay leaves, garlic, vegan red wine, carrots, celery, mushroom, dates, potato, cannellini beans, vegetable stock (celery), soy sauce, tomato puree, mint, parsley, garlic, lemon, orange, extra virgin olive oil

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

NUTRITION

Calories 593kcal; Protein 27.9g; Fat 2.5g; Saturated Fat 0.6g; Total Carbs 119.8g; Fibre 32.7g; Salt 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. Remove any hardy stalks from the kale and finely slice the leaves.

  2. Add the stew and sliced kale to a large saucepan and place over a medium-high heat. Bring everything to the boil, then reduce to a low-medium heat and continue simmering for 5-10 minutes or until the kale has wilted and the veg is piping hot throughout.

  3. To serve, divide the stew and kale between serving bowls, drizzle over the chermoula dressing and enjoy!


    NOURISH 2

    Super green coconut and lime curry bowl with charred courgettes and tenderstem broccoli, sliced chilli, basil and black rice

    INGREDIENTS

    Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, courgette, tenderstem broccoli, black rice, vegetable boullion  (soya, celery), Thai basil, red chilli, lime

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

    NUTRITION

    Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; 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. Place a saucepan over a medium heat and pour in the curry sauce. Bring to the boil, then reduce the heat to low. Pick the Thai basil leaves into the saucepan and allow the sauce to heat through for another 3-4 minutes while you cook the vegetables.

    2. Top and tail the courgette, then slice in half lengthways and cut into 2cm pieces. Place a frying pan or wok on a medium high heat, add a splash of oil and fry the courgettes and tenderstem broccoli for around 5-6 minutes or until tender. Set the vegetables aside while you warm the rice.

    3. Wipe the same frying pan clean, place back over a medium heat and dry fry the black rice for 2-3 minutes to warm through.

    4. Finely slice red chill.

    5. Divide the black rice between serving bowls, pour over the curry sauce, top with the courgettes and tenderstem broccoli, then garnish with sliced chilli, Thai basil and a squeeze of fresh lime juice. Enjoy! 


    FEAST 1

    Sweet and smokey cauliflower steaks over creamy butterbean mash, smothered in chimichurri, pine nuts and pomegranate seeds

    INGREDIENTS

    Cauliflower, vegetable oil, maple syrup, paprika, thyme, jalapenos, shallot, garlic, red wine vinegar, extra virgin olive oil, parsley, coriander, butterbeans, rosemary, garlic, lemon juice, pomegranate seeds, pine nuts

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

    NUTRITION

    Calories 610kcal; Protein 24.3g; Fat 23.5g; Saturated Fat 4.5g; Total Carbs 82.2g; Fibre 23.7g; Salt 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. First brush or drizzle the cauliflower marinade evenly over both sides of the cauliflower steak(s) and leave them for a few minutes to absorb the flavours.

    2. Place a large frying pan over a medium-high heat and toast the pine nuts for 1-2 minutes or until golden. Remove and set aside.

    3. Place the frying pan back over a medium-high heat and add a drizzle of oil. Once the pan is hot, add the marinated cauliflower steak(s) and cook for around 4-5 minutes on both sides, or until they have browned and caramelised. Spoon half of the chimichurri sauce over the steaks during the final 30 seconds of cooking, then remove and set aside.

    4. Heat the butterbean puree in a small saucepan over a low-medium heat for around 3-4 minutes, stirring regularly and adding water as needed to prevent it sticking.

    5. Spoon a bed of butterbean puree onto each serving plate, top with your cauliflower steak(s), then smother everything in the remaining chimichurri, pomegranate seeds and toasted pine nuts. Enjoy!