DETOX

Kimchi miso nourish bowl with garden peas, purple sprouting broccoli and pak choi, all tossed through an umami sauce, garnished with fresh chilli and spring onions

INGREDIENTS

Vegan kimchi (chinese leaf, daikon, carrot, spring onion, apple, green chilli, soy sauce, ginger, chilli powder, garlic, salt), farro (wheat), pak choi, purple sprouting broccoli, peas, red chilli, spring onions, miso (water, organic soy beans, oranic rice, salt, yeast, koji culture), sesame oil, soy sauce

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

NUTRITION

Calories 586kcal; Protein 31.8g; Fat 10.5g; Saturated Fat 1.2g; Total Carbs 95.2g; Fibre 25.5g; Salt 2.5g

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. Take out a large wok or frying pan.

  2. Slice the base off the pak choi and pull apart the leaves with your hands. Slice half the spring onions into 4cm logs and finely slice the other half. Dice the kimchi and finely slice the red chilli.

  3. Place your large wok or frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the thicker spring onion logs, broccoli and pak choi and cook for around 5 minutes or until lightly charred and tender.

  4. Toss the brown rice into the frying pan along with the kimchimiso dressing and peas and give everything a good stir. Continue cooking for 1-2 minutes or until the rice is warmed through.

  5. Divide the the rice and vegetables between serving bowls, then scatter over the remaining half of finely sliced spring onions and the sliced red chilli. Enjoy!


            NOURISH 1

            Creamy French lentils with mushrooms, garlic and thyme, with crispy salted kale and basmati rice

            INGREDIENTS

            Puy lentils, shallots, dried porcini mushrooms, garlic, thyme, dijon mustard, white wine, gluten free soy sauce, vegan boullion (celery), water, soy milk, lemon juice, chestnut mushrooms, cavolo nero, basmati rice

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

            NUTRITION

            Calories 535kcal; Protein 26.7g; Fat 2.3g; Saturated Fat 0.6g; Total Carbs 95.8g; Fibre 14.5g; Salt 1.25

            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, boil your kettle then take out two saucepans and a roasting tray.

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

            3. Remove any hardy stems from the cavolo nero then roughly chop the leaves into bitesized pieces. Place in your roasting tray, toss in a drizzle of extra virgin olive oil and a pinch of sea salt. Roast in the oven for 5-8 minutes or until crispy. Check occasionally to ensure it doesn't burn.

            4. Empty the lentils into your other saucepan, place over a medium heat and cook until piping hot, around 3-5 minutes.

            5. To serve up, divide the lentils between serving bowls and top with the crispy salted kale. Serve alongside the warm rice and enjoy!


                                NOURISH 2

                                Sweet and smokey butterbean shakshuka smothered in whipped tahini, almond and walnut dukkah and fresh parsley, served with pillowy soft flatbread

                                INGREDIENTS

                                Onion, garlic, red pepper, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, citric acid), smoked paprika, plum tomatoes, red wine vinegar, maple syrup, butterbeans, tahini (sesame), silken tofu (soy), lemon, nutritional yeast, parsley, almonds, walnuts, sunflower seeds, ground coriander, ground cumin, salt, flatbread (sesame, wheat flour, salt, water, garlic, dried herbs)

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

                                NUTRITION

                                Calories 649kcal; Protein 26.8g; Fat 27g; Saturated Fat 2.3g; Total Carbs 80.6g; Fibre 15.4g; Salt 1.25g

                                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. Place a large frying pan or wok over a medium heat and add the shakshuka sauce. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.

                                2. Warm the flatbread(s) by dry frying (without oil) in a frying pan on both sides for 30-60 seconds or until lightly toasted.

                                3. Pick the parsley leaves, then finely chop.

                                4. To serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini, and scatter over the dukkah and fresh parsley. Use your warm flatbread to scoop up all those delicious flavours. Enjoy!



                                FEAST 1

                                Crispy gochujang cauliflower in a spicy, umami-flavoured sauce, with shredded cabbage and carrot, edamame beans and vermicelli noodles

                                INGREDIENTS

                                Carrot, red cabbage, cauliflower, edamame, gochujang sauce (vegan boullion (celery), dijon mustard, maple syrup, sesame oil, water, brown rice, red pepper powder, salt, alcohol, soybean, garlic, onion, tapioca syrup), rice vinegar, white sesame seeds)vermicelli noodles, spring onion

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

                                NUTRITION

                                Calories 665kcal; Protein 19.6g; Fat 13.5g; Saturated Fat 1.8g; Total Carbs 120g; Fibre 15.4g; Salt 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. Please note: Prepared cauliflower can smell a little when first opened. This is nothing to worry about and is just the natural compounds being released. Cruciferous vegetables (e.g. cauliflower, broccoli, cabbage, kale) are actually some of the healthiest, most fibrous foods you can eat!

                                2. Boil your kettle, then take out a wok (any deep pan will work if you don't have a wok) and a frying pan.

                                3. Place the vermicelli noodles into a heatproof bowl, cover with boiling water from your kettle and leave the noodles to cook for 5 minutes or until tender.

                                4. You have two options for your cauliflower - shallow frying (for crispy cauliflower) or oven baking (healthier but less crispy). Follow whichever method you prefer below. 

                                5. To shallow fry (for crispy cauliflower): Pour enough oil (any neutral oil such as sunflower, groundnut or vegetable, but not olive oil) to come 0.5cm up the sides of your pan and place over a medium-high heat. While this heats up, take out two bowls, then add a little plant milk to one (water works too if you don’t have any) and the cornstarch to another. Toss the cauliflower in the plant milk to coat, then dredge in the cornstarch until thickly coated. Fry the coated cauliflower pieces in the hot oil in batches until golden and crispy, around 3-5 minutes (watch carefully as they can burn quickly!). Set aside in a bowl lined with kitchen paper.

                                6. To oven bake (healthier, but less crispy): Simply add to a baking tray, toss in a drizzle of olive oil, season with salt and pepper and bake at 200°C for 20-30 minutes or until golden and crispy.

                                7. Set your other frying pan over a medium heat and add a drizzle of oil. Once hot, toss in the carrots, cabbage and edamame and sauté until soft and translucent, around 3-5 minutes. Stir in the gochujang sauce and cook for about 1 minute, until it gets thick. While this cooks, finely the spring onions (including all the green bits!).

                                8. Take the sauce and vegetables off the heat (important to keep the cauliflower crispy!), then add the cooked cauliflower and vermicelli noodles to the pan. Stir gently until the cauliflower is evenly coated. Divide between serving bowls, garnish with the sliced spring onions and enjoy!

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