MENU | DELIVERED NOVEMBER 16


DETOX


Jerusalem artichoke chaat masala with minted chilli chutney, tangy tamarind yoghurt, sliced red onion and crispy chickpea 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 (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), pectin, minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2, B12)), red onion, sev (peanuts, 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 5-6 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. 

  2. Peel and finely slice the red onion. Onion sizes vary, but half a small onion per person is about right.

  3. Divide the artichoke chaat between serving plates, then dress it with mint chutney, tamarind yoghurt, red onion and a scattering of crispy sev. Enjoy!


            NOURISH 1

            Super green Thai bowl with coconut and lime leaf broth, charred courgettes and purple sprouting broccoli, forbidden black rice, Thai basil and fresh lime

            INGREDIENTS

            Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, courgette, purple sprouting broccoli, black rice, vegetable boullion  (soya, celery), Thai basil, red chilli, lime

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

            NUTRITION

            Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; 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. Place a saucepan over a medium heat and pour in the curry sauce. Bring to the boil, then reduce the heat to low. Pick the Thai basil leaves into the saucepan and allow the sauce to cook for a further 2-3 minutes. Keep warm while you cook the vegetables.

            2. Top and tail the courgette, then dice into 2cm chunks. Place a frying pan or wok on a medium high heat, add a drizzle of oil and fry the courgettes and purple sprouting broccoli for around 5-10 minutes or until charred on the outside and tender in the centre. Set the vegetables aside while you warm the rice.

            3. Wipe the same frying pan clean, place back over a medium heat and dry fry the black rice for 2-3 minutes to warm through.

            4. Finely slice red chill.

            5. Divide the black rice between serving bowls, pour over the curry sauce, top with the courgettes and tenderstem broccoli, garnish with sliced chilli and finish with squeeze of fresh lime juice. Enjoy! 


                                NOURISH 2

                                Immune-boosting hot and sour Korean stew with silken tofu, shimeji mushrooms, vermicelli and fresh spring onions

                                INGREDIENTS

                                Onion, garlic, ginger, gochugaru chilli, red chilli, tomato puree, lemongrass, vegan boullion (celery), water, gluten free soy sauce, vermicelli noodles, shimeji mushrooms, silken tofu (soy), spring onions, lime

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

                                NUTRITION

                                Calories 454kcal; Protein 21.2g; Fat 6.1g; Saturated Fat 0.2g; Total Carbs 83g; Fibre 9.5g; Salt 0.85g

                                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 your kettle, then take out a deep frying pan or wok.

                                2. Place the vermicelli into a heatproof bowl, cover with boiling water and leave for 5 minutes while the noodles cook.

                                3. Slice the base off from the shimeji mushrooms, then pull apart the stems with your hands. Finely slice the spring onions (including the green bits!).

                                4. Place your frying pan or wok over a medium heat and add a drizzle of oil. Once hot, add the shimeji mushrooms and fry until browned off, around 5 minutes. Remove and set aside.

                                5. Wipe the same pan clean, place back over a medium heat and pour in the broth. Once it starts to bubble, add the tofu and roughly slice it up a little in the pan, using a knife or spoon. Add the shimeji mushrooms and allow everything to cook for a few minutes until everything is cooked through and piping hot.

                                6.  Divide the vermicelli noodles between serving bowls, then use a large spoon to arrange the silken tofu and shimeji mushrooms around the bowl. Pour over the remaining broth, garnish with the sliced spring onion and squeeze over the fresh lime. Enjoy!
                                   


                                FEAST 1


                                Freshly made pumpkin tortelloni in a sage "butter" sauce, with crispy sage leaves and toasted hazelnuts

                                INGREDIENTS

                                Durum wheat flour, water, pumpkin, breadcrumbs (wheat flour, salt, yeast), salt, sage, rice flour, hazelnuts, sage, vegan butter (fava bean, rapeseed oil, sunflower oil, filtered water, natural flavourings)

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

                                NUTRITION

                                Calories 559kcal; Protein 18.4g; Fat 12.9g; Saturated Fat 2.2g; Total Carbs 98.6g; Fibre 9.7g; 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. Boil your kettle then take out a large saucepan and a deep frying pan or wok.

                                2. Pour boiling water from your kettle into your saucepan, salt the water well, then place over a high heat. Once the water is bubbling, reduce to medium, then add the tortelloni and cook until al dente, around 3-4 minutes.

                                3. Place your frying pan or wok over a medium heat, add the hazelnuts and dry fry (without oil) until golden. Remove from the pan and roughly chop or crush.

                                4. Pick the sage leaves and wipe the pan you used for the hazelnuts clean with some kitchen towel. Add a drizzle of olive oil to the pan and, once hot, add the sage leaves. Fry until golden and crispy, then remove and set aside. 

                                5. Reduce the heat to low then add the vegan butter until melted. Turn off the heat, add the cooked tortelloni and toss through the vegan sage "butter" sauce to coat.

                                6. Divide the tortelloni between serving bowls, spoon over the remaining sage "butter" and add a final drizzle of extra virgin olive oil (optional). Top with the crispy sage leaves, toasted hazelnuts and season well with sea salt and black pepper. Enjoy!