DETOX

Creamy tomato daal with roasted cauliflower, crispy kale, coconut yoghurt and coriander

INGREDIENTS

Onion, garlic, ginger, curry powder, garam masala, chilli flakes, cumin, red lentils, chopped tomatoes, coconut milk, cauliflower, cavolo nero, lime, coriander, vegetable oil

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

NUTRITION

Calories 638kcal; Protein 28.5g; Fat 22.2g; Saturated Fat 17.7g; Total Carbs 93.1g; Fibre 34.7g; 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 / 220°C fan, then take out a large roasting tray and two saucepans.

  2. Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente.

  3. Place the cauliflower in your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside. 

  4. Remove any hardy stems from the cavolo nero, then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn.

  5. Empty the tomato daal into your other saucepan along with a splash of water to loosen. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 5-10 minutes. Add more water as needed if it starts to stick while cooking.

  6. Roughly chop the coriander leaves.

  7. Divide the tomato daal between serving bowls, top with the charred cauliflower, crispy cavolo nero and a dollop of coconut yoghurt. Garnish with the coriander and a squeeze of fresh lime. Enjoy!



NOURISH 1

Lemon braised chickpeas in a rich & flavoursome white wine broth with crispy autumn vegetables & tangy caper salsa verde

INGREDIENTS

Chickpeas, carrot, onion, celery, sea salt, bay leaf, extra virgin olive oil, cavolo nero, lemon, parsnip, sweet potato, parsley, mint, capers, dijon mustard, red wine vinegar, lemon juice, garlic

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

NUTRITION

Calories 619kcal; Protein 20.8g; Fat 3.4g; Saturated Fat 0.3g; Total Carbs 127.1g; Fibre 28.5g; 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 / 220°C fan, then take out a large roasting tray, a steamer and a saucepan.

  2. Cut the top and tail off the parsnip and sweet potato, then dice into small 1cm cubes. Place into your roasting tray, toss in a drizzle of olive oil and season well with salt and pepper. Roast for 15-20 minutes or until tender and crispy.

  3. Remove any hardy stems from the cavolo nero, then roughly chop the leaves into bitesized pieces. Steam for for 5-10 minutes or until tender. If you don't have a steamer you can boil for the same time.

  4. Empty the chickpeas in broth into your large saucepan and place over a medium high heat. Bring to the boil, then reduce the heat and continue to cook for 2-3 minutes or the broth is piping hot and beans are cooked through.

  5. To serve up, divide the chickpeas in broth between serving bowls, top with the cavolo nerocrispy vegetables and a generous drizzle of tangy caper salsa verde. Enjoy!


                        NOURISH 2

                        Rich and creamy tempeh tikka masala, topped with toasted flaked almonds, fresh coriander and served with fluffy basmati rice

                        INGREDIENTS

                        Tempeh (soy), cumin, coriander, turmeric, garam masala, water, paprika, cardamom, garlic, ginger, onion, tomato puree, plum tomatoes, chilli flakes, coconut milk, basmati rice, coriander, flaked almonds, plant-based yoghurt (water, oats, rapeseed oil, potato starch, potato protein, malic acid, lactic acid, stabiliser (pectin), calcium carbonate, calcium phosphate, salt, vitamins (D2 and B12), potassium iodite

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

                        NUTRITION

                        Calories 694kcal; Protein 30.3g; Fat 27.1g; Saturated Fat 13.4g; Total Carbs 86.5g; Fibre 7.5g; 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: this is organic tempeh, fermented in small batches by our favourite local independent fermenters, Club Cultured. It may look different to tempeh you've seen in the supermarkets. Anything that looks like white mould is in fact mycelium, the secret behind the fermenting process and is actually considered healthy, with multiple health benefits.

                        2. Take out two saucepans and a frying pan.

                        3. Place the rice into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.

                        4. Cut the tempeh into bitesized chunks, aiming for 1.5cm cubes. Place the cubes into a bowl along with the tempeh marinade and let sit for 5 minutes (optional). 

                        5. Place your frying pan over a medium heat and dry fry the almond flakes until toasted and golden. Set aside.

                        6. Transfer the tempeh and marinade to your frying pan and cook over a medium heat for around 10 minutes or until all the marinade is absorbed by the tempeh. Once the tempeh is dry, add a drizzle of oil and fry for 2-3 minutes, turning occasionally until golden. Set aside.

                        7.  Meanwhile, warm the tikka masala sauce in your second saucepan over a medium heat for 3-5 minutes or until bubbling and piping hot throughout. Add the cooked tempeh during the final minute of cooking and stir through. Season to taste with salt.

                        8. To serve up, divide the rice and tempeh tikka masala between serving bowls, scatter over the toasted flaked almonds and a few coriander leaves. Season with salt and black pepper to taste. Enjoy!


                          FEAST 1


                          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 (sesamewheat 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 and a frying pan.

                          2. Shred the king oyster mushrooms by using a fork to score deep grooves along the length of the stems on all sides. Turn the mushrooms as you score the stems, then use your hands to roughly pull apart any remaining pieces, until you're left with strings of 'pulled' mushroom. Slice the portobello mushrooms 0.5cm thick.

                          3. 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.

                          4. Once the mushrooms are ready, place a large frying pan over a high heat and dry fry the flatbreads for around 30-60 seconds on both sides to warm through.

                          5. Lay out your warm flatbreads, load them up with the mushroom shawarma and pickled radish. Drizzle over the garlic tahini sauce and jalapeño salsa (very spicy!), wrap them up and get stuck in!

                                              Availability