MENU | DELIVERED SEPTEMBER 20


DETOX 1 


Tuscan panzanella salad with juicy plum tomatoes, crunchy sourdough croutons, plant-based mozzarella, fresh basil, butterbeans and a
caper-spiked vinaigrette

INGREDIENTS

Plum tomatoes, sourdough (wheat), basil, capers, balsamic vinegar, red wine vinegar, extra virgin olive oil, maple syrup, garlic, butterbeans, red onion, vegan mozarella (organic soya milk, coconut oil, sea salt, nutritional yeast, tapioca flour, carageenan, lactic acid)

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

NUTRITION

Calories 537kcal; Protein 19.4g; Fat 26.5g; Saturated Fat 14.1g; Total Carbs 63.6g; Fibre 14.5g; 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. Preheat your oven to 200°C / 180°C fan, then take out a roasting tray and a large mixing bowl.

  2. Add the sourdough croutons to your roasting tray, toss in a little extra virgin olive oil and roast for 5-10 minutes or until golden.

  3. Slice the plum tomatoes into segments, drain and rinse the butterbeans, pick the basil leaves, peel and finely slice the red onions and roughly tear the vegan mozzarella into chunks. Red onions vary in size, but half a medium sized red onion for two people is about right.

  4. Add the tomatoes, butterbeans, red onion, basil, croutons and vegan mozzarella to your large mixing bowl. Drizzle over the caper vinaigrette and give everything a good mix. Divide the salad between serving bowls, season to taste with salt and pepper and enjoy!


NOURISH 1


 Creamy coconut and red lentil daal, topped with spice roasted cauliflower, coconut yoghurt and crispy salted kale

INGREDIENTS

Red lentils, cardamom, cinnamon, onion, garlic, ginger, green chilli, ground coriander, garam masala, turmeric, cavolo nero, coconut milk, black mustard seeds, lime, cauliflower, curry powder, cumin seeds, coconut yoghurt (coconut milk (coconut extract, coconut water, water), coconut water, cornflour, potato starch, stabilizer (pectin), non-dairy cultures (s. thermophilus + l. bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), basmati rice

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

NUTRITION

Calories 610kcal; Protein 27.1g; Fat 44g; Saturated Fat 37.9g; Total Carbs 95g; Fibre 16.6g; 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 the oven to 220°C / 200°C fan, then take out a large roasting tray and two saucepans. 

  2. Place the cauliflower in your roasting tray, add a drizzle of oil, season with salt and pepper and give everything a good toss to coat. Roast for 15 minutes or until golden and tender.

  3. Remove any hardy stems from the black kale then chop into bitesized pieces. Once the cauliflower has had 10 minutes in the oven, add the kale to one side of the roasting tray, toss in a little oil, season with salt and roast for the final 5 minutes of cooking time, or until the kale is nice and crispy.

  4. 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. Allow to cook for a further 8-10 minutes or until tender.

  5. Empty the daal into your other saucepan along with 50ml of water per person. Warm the daal over a medium heat for around 4-5 minutes or until piping hot. Stir occasionally while cooking, adding more water as needed if it starts to stick. Season with salt to taste.

  6. Divide the daal between serving bowls, top with crispy cavolo nero, roasted cauliflower, a squeeze of fresh lime juice and a dollop of creamy coconut yoghurt. Serve alongside your fluffy rice and enjoy!


            NOURISH 2

            Super green coconut and lemongrass broth with tenderstem broccoli, sugar snap peas, tofu and soba noodles

            INGREDIENTS

            Lemongrass, coriander, lime leaves, onion, ginger, garlic, coconut milk, tenderstem broccoli, sugar snap peas, soba noodles (wheat flour, buckwheat flour, water, salt), lime, tofu (water, soya beans, nigari), 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)

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

            NUTRITION

            Calories 667kcal; Protein 25.2g; Fat 28.7g; Saturated Fat 22.4g; Total Carbs 90.6g; Fibre 8.6g; 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. Boil the kettle and take out a large saucepan. Place your saucepan over a medium heat, fill it with your boiling water and once bubbling, cook the soba noodles for 6-8 minutes or until tender.

            2. Pour the broth into a separate saucepan and cook over a medium heat for 3-5 minutes or until piping hot. Season to taste with a little salt or soy.

            3. Place a large frying pan over a medium-high heat and while it warms up, dice the tofu into small 1cm cubes. Add a drizzle of oil to your frying pan and fry the tofu for 2-3 minutes, turning as you cook. Add the tenderstem broccoli and sugar snap peas to the pan and continue to fry everything for a further 5-8 minutes or until the tofu is golden and the veg is nicely charred and al dente. Season everything to taste with salt/soy and pepper.

            4. Divide the soba noodles between serving bowls, pour over the hot broth and top with the tofu and vegetables. Finish with a squeeze of fresh lime and enjoy!

            FEAST 1

            Yasai katsu curry with juicy sliced sweet potato coated in golden panko breadcrumbs, served with sticky jasmine rice, pickled radish and seasonal leaves

            INGREDIENTS

            Sweet potato, onion, carrot, garlic, ginger, curry powder, vegan boullion (celery, soy), soy sauce, white flour (gluten), panko bread crumbs (wheat), radish, rice vinegar, water, raw natural cane sugar, salt, jasmine rice, mixed salad

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

            NUTRITION

            Calories 692kcal; Protein 11.3g; Fat 4g; Saturated Fat 2.3g; Total Carbs 157.3g; Fibre 10.2g; Salt 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. Take out two saucepans and a deep frying pan or wok. Our 'Feast' meals are designed to be more of a treat, but if you'd like a healthier alternative to frying the sweet potato, it works great baked too. If baking then preheat the oven to 200°C / 180°C fan and take out a roasting tray instead of a frying pan.

            2. Add the jasmine rice to one of your saucepans and pour over 2.5x its volume in water. Place over a medium high heat, and once the water boiling, reduce the heat to low, cover and allow to cook for 8-10 minutes or until al dente.

            3. Slice the sweet potato horizontally into 0.5cm discs. Empty the flour onto a lipped plate, then slowly mix the flour with water and ½ teaspoon of salt to make a thin paste. Empty the panko breadcrumbs onto another plate. Cover both sides of each sweet potato slice in the flour paste, shaking off any excess, then press into the panko to coat. To fry, pour enough oil (using a neutral oil like groundnut, sunflower or vegetable oil) to come 0.5cm up the sides of your deep frying pan and place over a medium heat. Fry the coated slices for 3-5 minutes on each side or until golden. Alternatively bake in the oven for 30 minutes, flipping the slices halfway through cooking. 

            4. While the sweet potato katsu cooks, warm the curry sauce in a saucepan over a medium heat. Add water if the sauce reduces or starts to thicken too much.

            5. To serve up, divide the sticky jasmine rice between serving bowls alongside the sweet potato katsu and drizzle over the curry sauce. Serve alongside the tangy pickled radish, mixed leaves and enjoy!