DETOX 1


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.

  1. NB: the broth is a concentrate and will need to be diluted with water (see measurements below) to reach the final volume.

  2. Boil your kettle and take out a frying pan. Place the vermicelli noodles in a heatproof bowl, pour over boiling water your kettle high enough to cover the noodles and leave for 5 minutes to cook. Drain and set aside to keep warm.

  3. Remove any hardy stems from the kale, then roughly chop or tear the leaves into bitesized pieces.

  4. Empty the shiitake miso broth into a large saucepan along with 200ml of water per person. Place over a medium heat and bring to the boil. Once bubbling, add the kale and cook for a further 6-8 minutes or until the kale is tender. If the broth reduces and becomes too salty, just add little water to taste.

  5. Slice off the base that holds the shimeji mushrooms in place, then use your hands to pull apart any remaining stalks that are still bunched together. Place a frying pan over a high heat, add a drizzle of oil and fry the mushrooms for around 5 minutes or until browning at the edges. Season with a little soy sauce (or salt if you don't have soy).

  6. Finely slice the spring onions.

  7. To serve up, divide the vermicelli noodles between serving bowls, pour over the hot broth and kale, garnish with the shimeji mushroomspickled daikon, spring onions and a drizzle of chiu chow chilli sauce (spicy!). Enjoy!


NOURISH 1

 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.

  1. Preheat the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

  2. Place the cauliflower in your roasting tray, add a drizzle of oil, season with salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.

  3. Remove any hardy stems from the cavolo nero then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the cavolo nero to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.

  4. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Allow to cook for a further 8-10 minutes or until tender.

  5. Empty the daal into your other saucepan along with 50ml of water per person. Warm the daal over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding more water as needed if it starts to stick. Season with salt to taste.

  6. Divide the daal between serving bowls, top with crispy cavolo nero, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!



NOURISH 2

Spicy dan dan noodles tossed in a peanut and sesame sauce with pak choi, spring onion and toasted peanuts

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.

  1. Boil your kettle, then take out a large saucepan and a frying pan.

  2. 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.

  3. 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. 

  4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

  5. 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.

  6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

  7. 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!



FEAST 1

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 (sesamewheat 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.

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

  2. 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.

  3. Place the mushrooms into your roasting tray, pour over the mushroom marinade, a generous drizzle of olive oil, some salt and pepper and give everything a good mix with your hands until the mushrooms are all thoroughly coated. Roast in the oven for 15 minutes or until tender.

  4. Place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides or until nicely toasted.

  5. Lay out your warm flatbreads, load them up with mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!

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