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Jerusalem artichoke chaat masala with coriander chutney, tangy tamarind yoghurt and crispy sev

INGREDIENTS

Jerusalem artichokes, 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, silicon dioxide) 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 artichoke and chickpea mix. Fry for around 8-10 minutes until the artichokes have browned a little. Mash the mix up a little with a fork as you cook and scrape the bottom of the pan regularly to prevent burning. Season to taste with salt and pepper and check the artichokes are tender before serving.

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

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



NOURISH

Black bean no-meatballs in a rich tomato ragu, served giant cous cous and a herby oat yoghurt drizzle

INGREDIENTS

Chestnut mushrooms, walnuts, black beans, rice, garlic, onions, oats, oregano, dijon mustard, vegan worcestershire sauce, balsamic vinegar, soy sauce, tomato puree, cumin seeds, fennel seeds, tinned tomatoes, raw natural cane sugar, red wine vinegar, chilli flakes, bay leaves, parsley, giant cous cous (durum wheat, lemon, fresh coriander, white wine vinegar, parsley, jalapeno peppers, mint, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

NUTRITION

Calories 597kcal; Protein 26.2g; Fat 16.4g; Saturated Fat 1.6g; Total Carbs 88.1g; Fibre 13.5g; Salt 1.25g

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

  2. Pour boiling water from your kettle to the saucepan and once bubbling, add the giant cous cous. Cook for around 6-8 minutes or until tender but al dente. Drain and set aside to keep warm.

  3. Roll the no-meatballs into balls using the palms of your hands, aiming for around 1.5 tbsp of 'mince' per ball and ~6 balls per person in total. You could dust the balls off in a little flour to help them go crispier, but they work just as well without. Set your frying pan over a medium heat and add a drizzle of oil. Fry the meatballs for around 5-8 minutes, turning as you cook until they're turning golden on all sides. Turn carefully to avoid them breaking apart - we recommend using two spoons rather than tongs for this. Once cooked, remove and set aside to keep warm.

  4. Wipe the same frying pan clean with a little kitchen towel, then add the tomato sauce and cook for 3-5 minutes or until simmering. At this point, add the 'meatballs' back into the pan and turn them carefully through the sauce to coat for 1-2 minutes.

  5. To serve, divide the giant cous cous between serving bowls, spoon some meatballs and tomato sauce over the top, then finish with a drizzle of herby oat yoghurt. Enjoy!



FEAST


 

Pulled king oyster and portobello mushroom bao buns with tangy pickled cucumbers and toasted peanuts

INGREDIENTS

King oyster mushrooms, portobello mushrooms, soy sauce, peanut butter, rice vinegar, garlic, sesame oil, cucumber, rice vinegar, water, raw natural cane sugar, sea salt, red chilli, sesame seeds, peanuts, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate), salt, tapioca starch

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

NUTRITION

Calories 748kcal; Protein 30g; Fat 39.7g; Saturated Fat 5.6g; Total Carbs 70.8g; Fibre 9.9g; 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. For the bao, first cut a piece of baking paper the size of each bao. If you don't have any baking paper, then lightly rub a little oil on the bottom of each bao to prevent them sticking while steaming. Place the baos on their baking paper mats into the steamer, cover and steam for 3-5 minutes or until light and fluffy. Check now and again to ensure they don't over-steam and go soggy.

  2. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Use your hands to pull apart any remaining pieces until they’re mostly thin strips. Finely slice the portobello mushrooms. Add a drizzle of oil to a large frying pan over a high heat, then fry the mushrooms for around 10 minutes or until they have reduced and are soft and browning at the edges. Stir in the sauce to coat, turn the heat to medium and cook for a further 2-3 minutes, stirring regularly until the sauce reduces a little and goes a darker brown.

  3. Toast the peanuts by frying without oil in a frying pan. Crush or finely chop, close to a powder-like consistency.

  4. To serve, fill each bao with a generous helping of mushrooms, a few slices of pickled cucumber and some toasted peanuts. Enjoy!

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