MENU | DELIVERED MAY 17


DETOX

 

Raddichio and giant cous cous salad with roasted squash and cherry tomatoes, pear, walnuts and tahini dijon dressing

INGREDIENTS

Giant cous cous (durum wheat), radicchio, butternut squash, tomatoes, pear, tahini (sesame), dijon mustard, garlic, extra virgin olive oil, walnuts

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

NUTRITION

Calories 515kcal; Protein 16.5g; Fat 29.9g; Saturated Fat 3.7g; Total Carbs 52.2g; Fibre 13.5g; Salt 0.25g

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. Preheat your oven to 200°C / 180°C fan, then take out a large roasting tray. Add the butternut squash to one side and the cherry tomatoes to the other, tossing the tomatoes in a little oil and salt and pepper. Roast everything for 15 minutes, checking the squash is piping hot before serving. Add the walnuts for the final 5 minutes of cooking to toast.

  2. Cook the giant cous cous in a pan of salted boiling water for 6-8 minutes or until tender. Drain and set aside.

  3. Thinly slice the pear, then use your hands to break apart a handful of radicchio leaves per person and roughly chop. Radicchio heads vary in size, so set aside any excess for another meal (they make a great side dish when lightly charred in a frying pan).

  4. Toss the giant cous cous, radicchio and squash in around half of the tahini dijon dressing, then top with sliced pear, roasted cherry tomatoes, toasted walnuts and a final drizzle of the remaining dressing. Enjoy!


NOURISH

Jackfruit chilli sin carne with kidney beans, sweet potato and red peppers, served with fluffy rice and creamy coconut yoghurt

INGREDIENTS

Cumin, allspice, chilli flakes, oregano, cinnamon, onion, carrot, red pepper, sweet potato, kidney beans, young green jackfruit, walnuts, plum tomatoes, soy sauce, water, basmati rice, coconut yoghurt (coconut milk, coconut water, cornflour, potato starch, pectin, non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis)

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

NUTRITION

Calories 578kcal; Protein 19.5g; Fat 19.2g; Saturated Fat 11.4g; Total Carbs 94.9g; Fibre 16.6g; Salt 1.2g

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 in a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.

  2. Heat the jackfruit chilli in a large frying pan or wok over a medium heat until the veg is tender and cooked through, around 5-10 minutes. Add a splash of water as you cook if the sauce starts to stick or reduces too much.

  3. To serve up, divide the chilli between serving bowls, serve alongside the cooked rice and add a dollop of creamy coconut yoghurt. Enjoy!


FEAST

 

Crispy cauliflower bao buns drenched in a tangy five spice sauce, topped with pickled vegetables and coriander

INGREDIENTS

Cauliflower, shallot, garlic, ginger, sesame seeds, five spice, chilli flakes, maple syrup, rice vinegar, soy sauce, sesame oil, carrot, daikon, raw natural cane sugar, salt, coriander, bao buns (wheat flour, water, corn starch, sugar, soybean oil, yeast, sodium bicarbonate, monocalcium phosphate)

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

NUTRITION

Calories 689kcal; Protein 14.5g; Fat 19.2g; Saturated Fat 2.5g; Total Carbs 120.6g; Fibre 8g; Salt 2.5g

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 220°C / 200°C fan then take out a large roasting tray and put a steamer on over the hob.

  2. 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.

  3. Place the cauliflower in your roasting tray, toss in a little oil and roast in the oven for 10 minutes. Toss the cauliflower in the five spice sauce, then roast for a further 5 minutes in the oven, or until the cauliflower is tender and a little crispy.

  4. To serve, fill each bao with a generous helping of cauliflower, spooning over any five spice sauce left over in your roasting tray, then top with the pickled vegetables and coriander. Enjoy!