DETOX

Crispy caramelised brussels sprouts & celeriac with farro, tangy caper salsa verde and toasted hazelnuts

INGREDIENTS

Celeriac, brussels sprouts, farro (wheat), parsley, mint, rocket, capers, dijon mustard, red wine vinegar, extra virgin olive oil, hazelnuts

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

NUTRITION

Calories 559kcal; Protein 21.3g; Fat 23.7g; Saturated Fat 2.7g; Total Carbs 75.7g; Fibre 17.6g; Salt 1.05g

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. This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!

  2. Preheat your oven to 200°C, then take out a large roasting tray and a frying pan.

  3. Slice off and discard the bottom end of the brussels sprouts, then slice vertically in half. Add to your roasting tray along with the diced celeriac, toss in a drizzle of olive oil, season well with salt and pepper and roast for 20-30 minutes or until golden and caramelised. Add the farro to the roasting tray during the final 5 minutes of cooking to warm through.

  4. Meanwhile, place your frying pan over a medium heat and add the hazelnuts. Toast for 3-4 minutes or until golden. Remove from the pan and roughly crush or chop. 

  5. To serve up, divide the brussels sproutsceleriac and farro between serving plates, scatter over the toasted hazelnuts, then smother everything generously in tangy caper salsa verde dressing. Enjoy!


        NOURISH 1

        Rainbow sushi bowl with glazed tofu, wilted kale, edamame, pickled carrots and radish over a bed of sticky sushi rice with a tangy miso dressing and nori sesame furikake 

        INGREDIENTS

        Miso (
        soy), sesame oil, rice vinegar, maple syrup, tofu (soy), edamame, kale, radish, carrot, water, raw natural cane sugar, sea salt, sushi rice, nori seaweed, black sesame seeds, white sesame seeds

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

        NUTRITION

        Calories 525kcal; Protein 25.5g; Fat 15.4g; Saturated Fat 2.6g; Total Carbs 74g; Fibre 16.8g; Salt 1g

        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 frying pan and a saucepan.

        2. Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. 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. 

        3. Cut the tofu into 1.5cm cubes and heat a drizzle of oil in a frying pan over a medium heat. Add the tofu cubes to the hot pan and fry for 5-10 minutes, turning occasionally until brown on all sides. Once it's cooked, add around a third of the miso dressing to the pan and toss through the tofu for 30 seconds to caramelise a little. Remove the tofu from the pan and set aside to keep warm.

        4. De-stem the kale and chop it into small pieces. Wipe the same frying pan you used for the tofu clean with some kitchen towel and add a splash of water. Throw in the kale and edamame beans and heat both through for around 5 minutes. If the water evaporates from the pan, add more as needed.

        5. Finely slice the radish and make up the dressing by adding a splash of water to the miso dressing and stirring until it reaches a thinner, drizzling consistency.

        6. Divide the cooked sushi rice between serving bowls, then top with the kale, sliced radish, pickled carrots, edamame and tofu. Drizzle over the miso dressing, and season to taste with the remaining furikake seasoning. Enjoy! 


                          NOURISH 2

                          Pumpkin and coconut malai curry with roasted crown prince pumpkin, Autumn slaw and red quinoa

                          INGREDIENTS

                          Crown prince pumpkin, red onion, ginger, garlic, passata, cumin, cinnamon, chilli, garam masala, organic coconut sugar, coconut milk, lime juice, apple cider vinegar, water, raw natural cane sugar, sea salt, carrot, fennel, red cabbage, quinoa

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

                          NUTRITION

                          Calories 662kcal; Protein 16.9g; Fat 28.6g; Saturated Fat 22.2g; Total Carbs 95g; Fibre 21.7g; 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, 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. Place your crown prince pumpkin wedges into your roasting tray, drizzle with a little olive oil and season well with salt and pepper. Roast in the oven for 15-20 minutes or until tender and caramelised.

                          4. Add the malai curry sauce to your other saucepan over a medium heat and warm through for 3-5 minutes. Add water if the sauce reduces too much or starts to stick. Season to taste with salt.

                          5. To serve up, divide the malai curry sauce between serving bowls, top with wedges of pumpkin and serve alongside the Autumn slaw and red quinoa. Enjoy!


                          FEAST 1

                          Freshly made cavatelli with sweet and spicy pumpkin and "nduja" sauce and crispy sage

                          INGREDIENTS

                          Pumpkin vegan nduja (red peppers, calabrian hot chilli peppers, haricot beans, coconut oil, paprika, sunflower oil, salt, wine vinegar, extra virgin olive oil, black pepper, lemon juice), vegan cavatelli (wheat flour, semolina flour (gluten), water), sage

                          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. Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the cavatelli to the pan and cook for 2-4 minutes or until al dente.

                          3. Meanwhile, pick the sage leaves and heat a drizzle of extra virgin olive oil in your deep frying pan or wok over a medium heat. Once hot, add the sage leaves for around 20-30 seconds or until crispy and aromatic. Watch carefully as they will burn quickly. Remove half of the sage leaves for garnishing, then add the pumpkin sauce to the pan and warm through until piping hot, around 3 minutes.

                          4. Drain the pasta, add it to the sauce and give everything a good mix to combine.

                          5. Divide the cavatelli between serving bowls, add a generous drizzle of extra virgin olive oil, season to taste with salt and garnish with the reserved crispy sage leaves. You could add vegan cheese if you like but it's just as delicious without. Enjoy!

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