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    Spice roasted aubergine with bulgar, toasted almonds, pomegranate and saffron yoghurt

    INGREDIENTS

    Aubergine, bulgar wheat, parsley, mint, spring onion, pomegranate seeds, almonds, cumin seeds, ground coriander, saffron, lemon, garlic, 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 iodide)

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

    NUTRITION

    Calories 468kcal; Protein 15.7g; Fat 27.4g; Saturated Fat 3g; Total Carbs 42.2g; Fibre 18.6g; 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. Preheat your oven to 200°C / 180 fan, take out a large roasting tray and bring a small saucepan of water to the boil on the hob.

    2. Slice the aubergine into 1cm thick rounds, then place into your roasting tray, drizzle with olive oil and toss in the spice mix to coat. Roast in the oven for 15 minutes, then flip them over and roast for 15 minutes more. Scatter the almonds over the aubergine to toast for the final 5 minutes of cooking time.

    3. Add the bulgar wheat to your saucepan of boiling water, boil for 6-8 minutes or until the grains are tender, then drain and set aside. While the bulgar cooks, finely chop the parsley, mint and spring onions, then toss them through the bulgar along with a drizzle of olive oil and salt to taste.

    4. Layer the roasted aubergines between serving plates, scatter over the bulgar wheat and drizzle over the saffron yoghurt on top. Sprinkle with pomegranate seeds, parsley, mint, and spring onion to serve and enjoy! 


    NOURISH

     

    Thai tom yum with udon noodles, pak choi, button mushrooms, tofu, spring onions and lime

    INGREDIENTS

    Onion, garlic, ginger, red chilli, tomato puree, coconut sugar, kaffir lime leaves, 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), mushroom, tofu (water, soya beans* (31%), nigari), lime, soy sauce, rice vinegar, lemongrass, tomato puree, soba noodles (wheat flour, water, salt), spring onions, coriander

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

    NUTRITION

    Calories 505kcal; Protein 28.5g; Fat 8.3g; Saturated Fat 1.4g; Total Carbs 85.6g; Fibre 11.9g; Salt 3.5g

    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. Cook the udon noodles in a pan of boiling water for 5-6 minutes or until tender but al dente

    2. Cut off the base of the pak choi and use your hands to pull apart the leaves. Cut the button mushrooms into 1cm thick slices and cut the tofu into 1cm cubes.

    3. Place the tom yum broth into a separate saucepan over a medium-high heat and once it's bubbling, add the button mushrooms and pak choi. Continue to cook for 4-5 minutes or until the veg is tender. Add the tofu cubes to the broth for the final 2 minutes of cooking to heat through.

    4. Finely slice the spring onions and pick the coriander leaves.

    5. To serve up, divide the udon noodles between serving bowls, pour over the hot tom yum broth and vegetables. Finish the dish with a squeeze of fresh lime juice, a scattering of spring onions and the coriander. Enjoy!


    FEAST

     

    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 (sesame, wheat 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.

    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. Slice the portobello mushrooms 0.5cm thick. 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.

    3. 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.

    4. Lay out your warm flatbreads, spread a layer of tahini sauce on the bottom, load them up with mushroom shawarma, and top with the pickled radish and jalapeno salsa (very spicy!). Enjoy!

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