MENU | DELIVERED MARCH 1


DETOX

 

Roasted brussels sprout and radicchio salad with pistachios, farro and a zingy blood orange and maple dressing


INGREDIENTS

Brussels sprouts, raddichio, farro, pistachios, blood orange, mustard, red wine vinegar, extra virgin olive oil, maple syrup

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

NUTRITION

Calories 467kcal; Protein 17.9g; Fat 10g; Saturated Fat 1.3g; Total Carbs 81.5g; Fibre 20.1g; 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. Preheat your oven to 200°C / 180°C fan and take out a large roasting tray. Cut the sprouts in half, place into your roasting tray, then toss in oil and salt. Roast for 20-25 minutes or until tender and golden on the edges. Scatter over the pistachios for the final 5 minutes of cooking to toast them. 

  2. Cut the radicchio in half lengthways then finely slice. The recipe calls for a quarter of radicchio per person so save any leftovers for another meal (works well as a side in many dishes, either raw or fried).

  3. Heat the farro in microwave for 1-2 minutes or in a frying pan for 3 minutes.

  4. Toss the sprouts, farro, radicchio and pistachios in the blood orange dressing, divide between serving plates and enjoy!

 


NOURISH

Rich and comforting mushroom bourguignon with creamy butterbean mash and a 'cheesy' garlic crumb

INGREDIENTS

Mushrooms, shallots, garlic, thyme, carrot, celery, red wine, tomato puree, dried porcini mushrooms, butterbeans, rosemary, lemon, dijon mustard, 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 623kcal; Protein 31.1g; Fat 5.5g; Saturated Fat 1.9g; Total Carbs 97.2g; Fibre 25.7g; 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. Heat the mushroom bourguignon in a large saucepan for 5-10 minutes or until the sauce is hot and the veg is piping hot throughout.

  2. Heat the butterbean mash in the microwave for 3-5 minutes, stirring halfway. Alternatively heat in a saucepan, stirring continuously and adding water as needed to prevent it sticking. Once cooked, add a generous drizzle of extra virgin olive oil then season with salt and pepper.

  3. Toast the breadcrumbs by dry frying (without oil) in a frying pan for 3-5 minutes until golden brown.

  4. Divide the butterbean mash between serving plates, ladle over the mushroom bourguignon and finish with the 'cheesy' garlic crumb. Enjoy!


FEAST

Crispy cauliflower al pastor tacos with adobo sauce, jalapeno salsa, house pickles and chipotle cashew crema


INGREDIENTS

Cauliflower, dried ancho chillies, red onion, garlic, cumin, oregano, paprika, salt, balsamic vinegar, raw natural cane sugar, jalapenos, coriander, shallots, extra virgin olive oil, red cabbage, cider vinegar, salt, cashews, chipotle paste, yellow corn tacos (water, yellow corn flour, sea salt), lime, vegetable boullion (potato starch, hydrolysed vegetable protein (soya, maize), sea salt, vegetables 10% (onion, parsnip, leek, carrot), maize starch, parsley, celery seed, turmeric, white pepper, garlic, mace, lovage, nutmeg)

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

NUTRITION

Calories 552kcal; Protein 16.5g; Fat 18.4g; Saturated Fat 3.9g; Total Carbs 88.4g; Fibre 14.2g; Salt 1.5g

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°C fan and take out a large roasting tray. Place the cauliflower into the roasting tray and toss in oil, salt and pepper. Roast in the oven for 15 minutes, then stir through the adobo sauce to coat thoroughly and roast for a further 10-15 minutes until charred and cooked through.
  2. Warm the tacos by dry frying (without oil) in a frying pan over a high heat for 10-20 seconds on each side. Set aside and keep warm.

  3. To serve up, add the cauliflower to your tacos and pile up with the remaining toppings. Enjoy!