Shiitake miso broth with vermicelli noodles, shimeji mushrooms, spring onions, pickled daikon, kale and chiu chow chilli sauce
INGREDIENTS
Dried shitake mushroom, ginger, garlic, white miso (water, organic soybeans (soya), organic rice, salt, yeast, koji culture), kombu, soy sauce, maple syrup, 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), vegetable oil, vermicelli noodles, shimeji mushrooms, spring onions, kale, daikon, rice vinegar, water, raw natural cane sugar, sea salt, chilli, garlic, sesame seeds, sesame oil
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 456kcal; Protein 19.9g; Fat 1.5g; Saturated Fat 0.3g; Total Carbs 92g; Fibre 13.7g; 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.
Creamy coconut and red lentil daal, topped with spice roasted cauliflower, coconut yoghurt and crispy salted kale
INGREDIENTS
Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black mustard seeds, lime, cauliflower, curry powder, cumin seeds, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), basmati rice
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
NUTRITION
Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; 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.
INGREDIENTS
Chestnut mushrooms, oyster mushrooms, tofu (water, soya beans* (31%), nigari), walnuts, 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.
Boil your kettle, then take out a large saucepan and a frying pan.
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.
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.
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 is crisping up and the pak choi is starting to become tender. Pour half of the sauce into the pan, cook for a further minute, then remove from the heat.
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!
Crispy mushroom shawarma with pickled radish, minted jalapeño salsa and tahini drizzle, wrapped in pillowy soft flatbread
INGREDIENTS
King oyster mushrooms, portabello mushrooms, mint, radish, garlic, allspice, cumin, paprika, extra virgin olive oil, tahini (sesame), pomegranate molasses, preserved lemons, jalapeño, mint, flatbread (sesame, wheat flour, salt, water)
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.