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    Immune-boosting shiitake miso broth with vermicelli, shimeji mushrooms, pickled daikon and curly kale, drizzled with chiu chow chilli sauce

    INGREDIENTS

    Dried shitake mushroom, ginger, garlic, white miso (water, organic soybeans (soya), organic rice, salt, yeast, koji culture), kombu, soy sauce, maple syrup, 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), vegetable oil, vermicelli noodles, shimeji mushrooms, spring onions, kale, daikon, rice vinegar, water, raw natural cane sugar, sea salt, chilli, garlic, sesame seeds, sesame oil

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

    NUTRITION

    Calories 456kcal; Protein 19.9g; Fat 1.5g; Saturated Fat 0.3g; Total Carbs 92g; Fibre 13.7g; 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. Boil your kettle and take out a frying pan and a saucepan. Place the vermicelli noodles in a heatproof bowl, pour over boiling water your kettle high enough to cover the noodles and leave for 5 minutes to cook. Drain and set aside to keep warm.

    2. Remove any hardy stems from the kale, then roughly chop or tear the leaves into bitesized pieces.

    3. Empty the shiitake miso broth into your saucepan, place over a medium heat and bring to the boil. Once bubbling, add the kale and cook for a further 6-8 minutes or until the kale is tender. If the broth reduces and becomes too salty, just add little water to taste.

    4. Slice off the base that holds the shimeji mushrooms in place, then use your hands to pull apart any remaining stalks that are still bunched together. Place your frying pan over a high heat, add a drizzle of oil and fry the mushrooms for around 5 minutes or until browning at the edges. Season with a little soy sauce (or salt if you don't have soy).

    5. Finely slice the spring onions.

    6. To serve up, divide the vermicelli noodles between serving bowls, pour over the hot broth and kale, garnish with the shimeji mushrooms, pickled daikon, spring onions and a drizzle of chiu chow chilli sauce (spicy!). Enjoy!


          NOURISH 1

          BBQ jackfruit tacos with pickled cabbage, carrot and red onion, chipotle cashew crema and fresh coriander on soft corn tortillas

          INGREDIENTS

          Red onion, garlic, cumin, paprika, ground coriander, cinnnamon, cloves, oregano, tomato puree, maple syrup, chipotle, balsamic vinegar, vegan boullion (celery), water, young green jackfruit, red cabbage, red onion, carrot, cider vinegar, raw natural cane sugar, sea salt, brown mustard seeds, cashews, coriander

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

          NUTRITION

          Calories 535kcal; Protein 11g; Fat 14.7g; Saturated Fat 2.9g; Total Carbs 98.5g; Fibre 10.6g; 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, then take out a large roasting tray and a frying pan.

          2. Empty the BBQ jackfruit into your roasting tray and spread it out around the roasting tray. Bigger chunks of jackfruit add a lovely texture to the tacos, but if there are any really large pieces remaining, simply press down on them with a fork to break them apart a little. Roast in the oven for 15 minutes or until lightly charred on the outside.

          3. When the jackfruit has a few minutes left, heat your tacos by dry frying (without oil) in batches in your frying pan over a medium heat, around 20-30 seconds on each side.

          4. Arrange your warm tacos on serving plates, pile them up with BBQ jackfruit, pickled cabbage, carrot and onion, a few fresh coriander leaves and a dollop of chipotle cashew crema. Enjoy!


                          NOURISH 2

                          Healing coconut and sweet potato daal with turmeric pickled courgettes, crispy kale and fluffy red quinoa

                          INGREDIENTS

                          Courgette, onion, apple cider vinegar, raw natural cane sugar, brown mustard seeds, turmeric, water, sea salt, red lentils, ginger, garlic, cumin, coriander powder, curry powder, cinnamon, coconut milk, vegan boullion (celery), sweet potato, red quinoa, cavolo nero

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

                          NUTRITION

                          Calories 660kcal; Protein 23.3g; Fat 21.5g; Saturated Fat 14.7g; Total Carbs 94.6g; Fibre 14.1g; Salt 0.75g

                          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, preheat your oven to 200°C, then take out a large roasting tray and two saucepans.
                          2. Pour boiling water from your kettle into one of your saucepans, add the red quinoa, place over a medium high heat and bring to the boil. Once bubbling, reduce the heat to low and cook for 5-8 minutes or until tender but al dente.

                          3. Meanwhile, remove any hardy stems from the cavolo nero (you can strip the leaves off the stem easily by pulling them down the stalk from the base!), then roll the leaves up tight and slice into 1cm thick strips. Add to your roasting tray, toss in a little olive oil and salt and roast in the oven until crispy, around 5-10 minutes. Check after 5 minutes to ensure it doesn't burn!

                          4. Add the coconut and sweet potato daal to your other saucepan anear place over a medium heat. Cook for 5-8 minutes or until piping hot, adding water as you cook if needed to loosen. Season to taste with salt.

                          5. To serve up, divide the daal between serving bowls, top with crispy cavolo nero and courgette pickle, and serve alongside the red quinoa. Enjoy!


                          FEAST 1

                          Spicy dan dan noodles with miso mushroom and walnut mince, tossed in a sweet and savoury garlic sesame sauce, topped with fresh spring onions and toasted peanuts

                          INGREDIENTS

                          Chestnut mushrooms, organic tofu (water,                           soya beans, nigari), walnuts, miso (soy), spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, peanuts, udon noodles (wheat flour, sea salt)

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

                          NUTRITION

                          Calories 694kcal; Protein 35g; Fat 27g; Saturated Fat 3.6g; Total Carbs 87.7g; Fibre 14.5g; Salt 3g

                          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 frying pan.

                          2. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.

                          3. Using a sharp knife, slice the pak choi in half lengthways, then place both halves face down on your chopping board. Remove and discard 1-inch from the base of the stems, then finely slice the remaining leaves, cutting horizontally up the length of the stems. 

                          4. Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan.

                          5. Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the dan dan mince and shredded pak choi to the pan and cook for 3-5 minutes or until the mince has started to crisp up a little and the pak choi is starting to become tender. Remove from the heat, add half of the garlic sesame sauce and stir through.

                          6. Meanwhile, remove and discard 1-inch from the base of the spring onions, then roughly slice the remaining stems. If you're feeling fancy, slice diagonally to elevate the final presentation of the dish!

                          7. Once the udon noodles are cooked, toss through the remaining sauce and divide between serving bowls. Top with the dan dan mince. Finish the dish with the spring onion and toasted peanut garnish. Enjoy!

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