DETOX

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. Place the vermicelli noodles in a heatproof bowl, pour over boiling water from your kettle to cover and leave for 5 minutes to cook. Drain and set aside to keep warm.

  2. Remove any hardy ends from the kale, then roughly chop or tear into bitesize pieces

  3. Place the shiitake miso broth in a large saucepan over a medium heat and bring to the boil. Once bubbling, add the kale and cook for a further 5-10 minutes or until the kale is tender. If the broth reduces and becomes too salty, simply add water to taste.

  4. Slice off the very base of the shimeji mushrooms, then tear off any remaining stalks that are still bunched together. Place a frying pan over a high heat, add a drizzle of oil, then fry for around 5 minutes or until browning at the edge. Season with a little soy sauce (or salt if you don't have soy) and black pepper.

  5. Finely slice the spring onions

  6. Divide the vermicelli noodles between serving bowls, pour over the hot broth, add the shimeji mushrooms then garnish with pickled daikon, spring onions and a drizzle of chiu chow chilli sauce.

 



NOURISH

Peanut and lemongrass massaman curry with sweet potato, purple sprouting broccoli, chilli, lime and basmati rice

INGREDIENTS

Onion, lemongrass, cumin, cardamom, cinnamon, cloves, garam masala, ginger, garlic, tamarind paste, peanut butter, coconut milk, 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), soy sauce, carrot, sweet potato, purple sprouting broccoli, peanuts, lime, coriander, red chilli, basmati rice

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

NUTRITION

Calories 740kcal; Protein 22.6g; Fat 31.5g; Saturated Fat 14.2g; Total Carbs 100.6g; Fibre 15.6g; 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. Place the rice into a saucepan and cover with 2.5x its volume in water. Bring to the boil over a high heat, then once bubbling reduce to low, cover and leave to cook for 7-10 minutes or until tender but al dente.

  2. Place a large frying pan over a medium heat and toast the peanuts for 2-3 minutes until golden. Set the peanuts aside, turn the heat up to high and add a drizzle of oil to the pan. Once hot, add the purple sprouting broccoli and sear until browned a little on all sides, around 2 minutes. Pour in the massaman and sweet potato curry sauce and bring to the boil. Once bubbling, reduce the heat to medium-low and gently simmer until the veg is tender and cooked through.

  3. Meanwhile, slice the red chilli and crush or finely chop the peanuts.

  4. Divide the curry between serving bowls and finish with a generous squeeze of lime, red chilli, crushed peanuts and coriander. Serve alongside the rice and enjoy!



FEAST

 

Fresh pea and shallot ravioli tossed in a spinach and herb pesto, topped with crushed hazelnuts

INGREDIENTS

Durum wheat flour, water, peas, shallots, breadcrumbs (wheat flour, salt, yeast), rice flour, spinach, parsley, mint, extra virgin olive oil, garlic, lemon, hazelnuts, salt

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

NUTRITION

Calories 504kcal; Protein 15.44g; Fat 24g; Saturated Fat 4.65g; Total Carbs 57.8g; Fibre 9.9g; Salt 2.5g

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. Bring a large saucepan of salted water to the boil. Once boiling, carefully drop in the ravioli and cook for 3-5 minutes or until al dente. Reserve a little of the pasta water when draining.

  2. Place a large frying pan over a medium high heat and once hot, toast the hazelnuts for 3-5 minutes or until golden on all sides. Watch carefully as they burn quickly. Once golden, set aside and crush or roughly chop.

  3. Remove the frying pan used for the hazelnuts from the heat and empty the pesto into the pan, along with a splash of reserved pasta water and a drizzle of olive oil. Add the ravioli to the pan and toss through the sauce to coat.

  4. Divide the ravioli between serving plates, top with the crushed hazelnuts and season well with sea salt and black pepper. You could also add final drizzle of olive oil if you like. Enjoy!

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