DETOX 1 


Cannellini beans in a preserved lemon and white wine broth, with wilted rainbow chard, crispy courgettes and a tangy caper salsa verde


INGREDIENTS

Cannellini beans, onion, preserved lemon, lemon juice, celery, carrot, garlic, white wine, white wine vinegar, maple syrup, courgette, parsley, rainbow chard, mint, capers, dijon mustard, red wine vinegar, extra virgin olive oil

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

NUTRITION

Calories 433kcal; Protein 18.8g; Fat 16.2g; Saturated Fat 2.6g; Total Carbs 49.6g; Fibre 18.5g; Salt 1.0g

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 saucepan and a frying pan.

  2. Empty the cannellini bean 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. Add a splash of water as needed if the broth reduces too much or starts to stick.

  3. Cut the tip and base off the courgettes, then slice from top to bottom into 1cm wide strips. Finally, cut the courgette horizontally into little batons across the length of the slices, keeping them quite thin so crisp up. Cut the rainbow chard by rolling the leaves up tightly, then finely shredding. You can also finely shred the stalks, they are delicious, nutritious and add a beautiful colour.

  4. Place your frying pan over a high heat and add a drizzle of oil. Once hot, toss in the courgettes and fry for 10 minutes or until golden brown. Season well with salt and pepper, then remove and set aside. Wipe any excess oil clean from the pan with some kitchen towel, reduce the heat to medium, then add the rainbow chard to the pan along with a splash of water. Cook for 3-5 minutes or until the leaves have wilted a little. Set aside.

  5. To serve up, divide the cannellini beans and broth between serving bowls, present the rainbow chard around the plate, then add a delicious bundle of crispy courgettes in the middle. Drizzle over the caper salsa verde (you could also stir this through the broth for extra flavour) and enjoy!



NOURISH 1


Thai noodle salad with charred tenderstem broccoli, vermicelli, pickled carrot and cabbage, chilli cashews, fresh herbs and a tangy satay sauce

INGREDIENTS

Tenderstem broccoli, cashews, paprika, garlic powder, onion powder, sesame seeds, ground ginger, turmeric, maple syrup, peanut butter, lime, soy sauce, water, ginger, sesame oil, coriander, carrot, daikon, rice vinegar, raw natural cane sugar, salt

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; 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. Boil a kettle then take out a large frying pan.

  2. Place the vermicelli into a heat proof bowl, pour over boiling water from your kettle to cover and leave for 4-5 minutes to allow the noodles to cook. Drain, rinse with cold water and set aside.

  3. Place your frying pan over a medium heat and add a drizzle of oil to the pan. Once the pan is hot, add the tenderstem broccoli and fry for 6-8 minutes or until charred and tender.

  4. Pick the mint and coriander leaves

  5. To serve up, divide the cooked vermicellibroccolipickled vegetablesfresh herbs and chilli cashews between serving bowls. Drizzle generously with satay sauce and enjoy!



                NOURISH 2

                Creamy mattar makhani with tofu 'paneer', Isle of Wight cherry tomato kachumbar salad and garlic & herb naan

                INGREDIENTS

                Onion, garlic, ginger, cardamom, turmeric, cinnamon, cumin, cloves, chilli flakes, ground coriander, maple syrup, coconut cream, plum tomatoes, water, peas, tofu (soy), cherry tomatoes, red onion, lime, coriander, naan (yeast, wheat flour, water, salt, sesame seeds, vegetable oil, herbs and spices)

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

                NUTRITION

                Calories 582kcal; Protein 21.1g; Fat 28.4g; Saturated Fat 17.4g; Total Carbs 66.8g; Fibre 10.6g; Salt 0.8g

                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 saucepan and frying pan.

                2. Empty the mattar makhani into your saucepan and place over a medium heat. Cook for 5-8 minutes or until piping hot throughout, stirring occasionally as you cook. If the sauce reduces too much or starts to stick, add a splash of water as needed.

                3. While the curry cooks, make your kachumbar salad by finely dicing the red onion (we recommend half an onion per two people, but you can add more if you prefer) and coriander, and slicing the cherry tomatoes in half. Place everything into a small bowl and give it all a good mix. Season to taste with a squeeze of lime and some salt and pepper.

                4. When the curry is almost ready, warm your naan breads through by dry frying (without oil) in your frying pan over a medium-high heat for 20-30 seconds on each side.

                5. To serve up, divide the mattar makhani between serving bowls and serve alongside the kachumbar salad. Enjoy both scooped up with your fresh, warm naan breads.


                FEAST 1

                Black bean & mushroom burger with chilli aioli, cornichons, pink onions and crispy baby potatoes

                INGREDIENTS

                Chestnut mushrooms, black beans, onion, garlic, carrot, sweet potato, oat flakes, dijon mustard, soy sauce, apple cider vinegar, raw natural cane sugar, sea salt, red onion, vegetable oil, aquafaba (chickpea water), paprika, baby new potatoes, vegan brioche (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine, niacin), soya milk, water, rapeseed oil, yeast, salt)

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

                NUTRITION

                Calories 691kcal; Protein 19.9g; Fat 32.2g; Saturated Fat 2.6g; Total Carbs 102.4g; Fibre 15.6g; Salt 2.04g

                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.

                2. Cut the larger baby new potatoes into quarters and the smaller ones in half until they're all roughly the same size. Place into your roasting tray, toss in a drizzle of oil and season well with salt and pepper. 

                3. Divide the burger patty mix into portions, roll each into a ball, then press down with the palm of your hands to form a disc shape. Place the burger patties onto one side of your roasting tray next to the potatoes.

                4. Roast everything for 10 minutes, then toss the potatoes a little, flip the burgers over and roast for 10 minutes more. Cut the vegan brioche in half, then place on the same baking tray for the final 20-30 seconds of cooking to toast them a little.

                5. When everything's ready, spread a little chilli aioli onto the bottom bun, place the burger patty on top, add a little more aioli, some pink pickled onions and a few baby gem leaves. Serve any remaining aioli alongside the crispy baby potatoes and enjoy!

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