MENU | DELIVERED MARCH 29


DETOX

 

Spiced roasted spring vegetables with herby bulgar, toasted walnuts and a zingy pomegranate dressing


INGREDIENTS

Fennel, leek, pepper, chickpeas, bulgar wheat, mint, parsley, walnuts, orange juice, pomegranate molasses, extra virgin olive oil, maple syrup, cumin seeds, fennel seeds, salt, lemon


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

NUTRITION

Calories 457kcal; Protein 12.1g; Fat 22.6g; Saturated Fat 2.5g; Total Carbs 56.5g; Fibre 12.2g; 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. Please note: vegetable sizes vary, so feel free to adjust quantities to your preference or roast everything and add any leftovers to other meals throughout the week! 
  2. Preheat your oven to 220°C / 200°C fan and take out a large roasting tray. Cut the leek into 3cm thick logs and slice the red pepper and fennel into large bite sized wedges (discarding the base of the fennel and the core and seeds of the pepper). Place all of the vegetables along with the chickpeas into your roasting tray. Add a drizzle of oil, season generously with salt and pepper, then give it all a good mix to ensure the vegetables are evenly coated. Roast in the oven for 20-30 minutes or until the veg is tender and caramelised. 

  3. Bring a saucepan of water to the boil, then add the bulgar, reduce the heat to a low simmer and cook for 3-5 minutes or until tender. While the bulgar cooks, finely chop the parsley and mint leaves. Once the bulgar is ready, drain and empty it back into the pan along with a drizzle of olive oil, the freshly chopped herbs and the juice of half of the lemon from the Nourish meal. Use a couple of forks to fluff up the grains and give everything a good mix.

  4. Divide the herby bulgar wheat between serving bowls or plates, top with the roasted vegetables (including any delicious roasting juices!), walnuts and finish with a generous drizzle of pomegranate dressing. Enjoy!
     


NOURISH

Pearl barley mushroom risotto infused with white wine, lemon and thyme, topped with almond 'parmesan', crushed hazelnuts and British watercress

INGREDIENTS

Pearl barley, onion, garlic, white wine, lemon, thyme, chestnut mushrooms, button mushrooms, hazelnuts, watercress, 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), ground almonds, nutritional yeast

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

NUTRITION

Calories 519kcal; Protein 19.7g; Fat 11.4g; Saturated Fat 1g; Total Carbs 84.9g; Fibre 19.9g; 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. To re-heat the pearl barley mushroom risotto, simply pierce the film and place in the microwave for 3-5 minutes, stirring halfway. Alternatively, add the risotto to a large saucepan over a medium heat with a splash of water and cook for 5 minutes, stirring occasionally and adding more water if it starts to stick. Check the risotto is piping hot throughout before serving. Season to taste with salt and pepper and toss through a drizzle of extra virgin olive oil.

  2. While the risotto cooks, toast the hazelnuts by dry frying in a frying pan over a medium heat for 3-5 minutes. Crush the nuts using a pestle and mortar, bottom of a heavy pan or roughly chop with a knife.

  3. Divide the risotto between serving bowls, season with a squeeze of lemon juice (reserving half of the lemon for the Detox meal), scatter with toasted hazelnuts and garnish with a handful of fresh crunchy watercress. Enjoy!


FEAST

 

Spicy dan dan noodles, coated in a garlicky ginger and sesame sauce, topped with spring onions 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, 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. Cook the noodles in a pan of boiling water for 5-6 minutes or until tender.

  2. Remove the base of the pak choi and finely shred the leaves with a sharp knife, working horizontally from the base to the leaves.

  3. Heat a drizzle of oil (sesame oil if you have it, though any oil works well) in a frying pan over a medium heat. Once hot add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until piping hot. Pour half of the sauce into the pan, cook for a further minute and then remove from the heat.

  4. Once the noodles are cooked, divide between serving bowls and top with the mince. Pour over the remaining sauce and garnish with the spring onions and toasted peanuts. Enjoy!