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Take your pick from this week's menu of global favourites.
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Energy (kcal) 1484 Fat 61g of which saturates 35g Carbohydrates 192g of which sugars 18g Protein 50g Salt 1.29g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Named for the dairy-enriched tomato sauce at its heart, you’ve surely seen this Punjabi curry in one of its disguises— as tikka masala or ‘butter paneer’, perhaps. It’s all linked by North Indian cuisine’s traditional use of spices, milk and acidic tomatoes to moisten and preserve cooked meats, but according to some, makhani itself was invented in a flash of inspiration by a single chef at Delhi’s iconic Moti Mahal restaurant, stirring butter and tomatoes with leftover tandoori chicken. What’s certain is that during the 1960s, Moti Mahal’s creations took Punjabi food worldwide, with everyone from Indira Gandhi to John F. Kennedy dining there.
Prep time: For 2 - 25 mins | For 4 - 35 mins
Cook time: For 2 - 30 mins | For 4 - 45 mins
For 2 (For 4)
Ginger Puree: 1 sachet (2 sachets)
Garlic Puree: 1 sachet (2 sachets)
Green Chilli Puree: 1 sachet (2 sachets)
Garam Masala: 2 pods (4 pods)
Paneer: 1 block (2 blocks)
Fresh Coriander: 1 bunch (2 bunches)
Crackle & Sizzle Tarka Blend: 1 sachet (2 sachets)
Onion Puree: 1 sachet (2 sachets)
Smoky Spice Blend: 1 pod (2 pods)
Tomato Paste: 1 sachet (2 sachets)
Single Cream: 150ml (300ml)
Honey: 1 pod (2 pods)
Butter: 1 tbsp (2 tbsp)
Naan Breads: 1 pack (1 pack)
Dan Dan Pork Noodles
Per serving: Energy (kcal) 803 Fat 26g of which saturates 9g Carbohydrates 98g of which sugars 15g Protein 44g Salt 5.5g
A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a finishing touch of savoury, crispy minced pork and garnishes. Stirred together and eaten quickly while still hot, to this day it’s the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.
Cook time: For 2 - 30 mins | For 4 - 40 mins
Pak Choi: 1 pack (2 packs)
Spring Onions: 1 bunch (2 bunches)
Pork Mince: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Hoisin Sauce: 1 pod (2 pods)
Shaoxing Wine: 1 pod (2 pods)
Dark Soy Sauce: 1 pod (2 pods)
Chinese Five Spice Powder: 1 pod (2 pods)
Chilli Garlic Sauce: 1 pod (2 pods)
Sichuan Peppercorns: 1 pod (2 pods)
Noodle Nests: 1 pack (2 packs)
Chiu Chow Oil: 1 pod (2 pods)
Chinkiang Vinegar: 1 pod (2 pods)
Kung Po Chicken
Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
‘Gongbao’ or ‘Kung Po’ was the honorary title of a 19th century governor of Sichuan province, who either created the dish himself or encountered it while paying a grateful visit to a man who had saved him from drowning. He used to serve generous amounts of this marinated chicken and peanut stir-fry at all his banquets, spreading its richly deserved reputation far and wide. It’s a masterclass in the famous sweet-sour and numbing-spicy (‘ma-la’) flavours of classic Sichuan cuisine. Numbing? Yes, that’s the Sichuan pepper— a pleasantly tingly spice sensation caused by the dried berries of a certain citrus plant.
Cook time: For 2 - 35 mins | For 4 - 45 mins
Diced Chicken Thighs: 1 pack (2 packs)
Soy Sauce: 2 pods (4 pods)
Cornflour: ½ pod (1 pod)
Sesame Oil: 1 pod (2 pods)
Garlic Clove: 1 (2)
Ginger: 1 piece (2 pieces)
Peanuts: 1 bag (2 bags)
Sichuan Peppercorns: ½ pod (1 pod)
Red Chilli Flakes: 1 pod (2 pods)
Jasmine Rice: 1 bag (2 bags)
Iranian Adas Polo
Per serving: Energy (kcal) 729 Fat 15g of which saturates 3g Carbohydrates 123g of which sugars 28g Protein 26g Salt 0.97g
Of all the Iranian ways to cook rice, ‘polo’ makes the grandest statement, a showstopping centerpiece that testifies to the generous and ambitious cooking displayed on the Persian sofreh (tablecloth). ‘Adas’ (lentil) polo is the dish’s oldest form, probably developed soon after the arrival of rice into Iran from South Asia. It consists simply of rice and lentils mixed together, but polo is never simple; a good polo is infused with herbs and spices and layered with a spectrum of colourful ingredients, such as these juicy, savoury Mediterranean roast vegetables in a pomegranate glaze, garnished with parsley yoghurt and toasted almonds.
Prep time: For 2 - 35 mins | For 4 - 40 mins
Cook time: For 2 - 40 mins | For 4 - 45 mins
Beetroot: 2 (4)
Aubergine: 1 (2)
Pomegranate Molasses: 1 pod (1 pod)
Sesame Seeds: 1 pod (1 pod)
Onion: 1 (2)
Puy Lentils: ½ can (1 can)
Fragrant Flavour Fusion Spice Pod: 1 pod (2 pods)
Turmeric: ½ pod (1 pod)
Basmati Rice: 1 bag (2 bags)
Vegetable Stock Pot: 1 pod (2 pods)
Flat Leaf Parsley: 1 bunch (2 bunch)
Coconut Yoghurt: 1 pot (2 pots)
Flaked Almonds: 1 pod (2 pods)
Vegan Jiaozi Dumplings
Historically more popular in northern China, where wheat is more common, jiaozi are an enduring cultural symbol across the country. They’re especially enjoyed around the New Year since their horn-like shape resembles a traditional gold ingot, symbolising future prosperity. Whether in their folding or filling, jiaozi can be as simple or complex, as elegant or rustic as you want them to be, a perfect pick-me-up breakfast or a hearty banquet feast, steamed to silky smoothness or pan-fried to crispy perfection. We hope these classic, Southern-style savoury jiaozi will be just the beginning of your dumpling adventure
Prep time: For 2 - 45 mins | For 4 - 60 mins
Cook time: For 2 - 50 mins | For 4 - 65 mins
For 2 (for 4)
Dried Shiitake Mushrooms (whole): 1 (2)
Fresh Shiitake Mushrooms (125g): 1 punnet (2 punnets)
Crushed Ginger: 1 sachet (2 sachets)
Soy Sauce: 1 pod (2 pods)
Vegetarian Stir Fry Sauce: 1 pod (2 pods)
White Pepper: 1 pod (2 pods)
Dumpling Pastry: 1 pack (2 packs)
Chiu Chow Chilli Oil: 1 pod (2 pods)
Per serving: Energy (kcal) 449 Fat 13g of which saturates 2g Carbohydrates 71g of which sugars 13g Protein 12g Salt 3.4g
Vegan Tofu Pad Thai
Although Thai chefs are often judged solely by their Pad Thai skills, this national dish is more culturally eclectic than you might think. The name, meaning ‘Thai-style stir fry’, probably comes from Chinese expats, who combined their techniques of noodle making and wok cooking with sweet-sour, pungent Thai flavours like lime and tamarind. Thailand’s wartime dictator, facing a rice shortage, then nationalised the dish, sending the recipe to Thais so that they could open up noodle shops and street carts. Noodle fever soon gripped the nation— no surprise, since this quick, tasty dish is easy to prepare, yet enticingly difficult to perfect.
Prep time: For 2 - 35 mins | For 4 - 50 mins
Cook time: For 2 - 45 mins | For 4 - 65 mins
Shallots: 3 (6)
Spring Onion: 1 bunch (2 bunches)
Chestnut Mushrooms: 1 punnet (2 punnets)
Bamboo Shoots: 1 can (2 cans)
Coriander: 1 bunch (2 bunches)
Lime: 1 (2)
Dried Pad Thai Noodles: 1 pack (2 packs)
Tamarind Paste: 1 pod (2 pods)
Tofu: 1 block (2 blocks)
Peanuts: 1 pack (2 packs)
Crushed Garlic: 1 sachets (2 sachets)
Vegetable Stock: 1 pod (2 pods)
Peanut Butter: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Per serving: Energy (kcal) 1171 Fat 59g of which saturates 8g Carbohydrates 154g of which sugars 54g Protein 65g Salt 4.68g
Sichuanese Chicken Thigh & Rice
Sichuan province is often nicknamed the ‘heavenly country’ due to the diversity and abundance of its food and natural resources, but what has really defined the cuisine throughout history is its openness to unfamiliar ingredients and new experiences. Sichuan chefs have experimentally combined old with new for hundreds of years, ever since chilli peppers from Mexico first met Sichuan pepper to create the famous ma-la (numbing-spicy) flavour. This recipe might seem like a flavour jumble, but the gentle simmering creates an even yet complex sauce that enhances the natural umami of the chicken and mushrooms.
Mushrooms: 1 pack (2 packs)
Diced Chicken Thigh: 1 pack (2 packs)
Jasmine Rice: 1 pack (2 packs)
Chicken Stock Pot: 1 (2)
Black Beans: 1 pod (2 pods)
Shaoxing Wine Vinegar: 1 pod (2 pods)
Chinese 5 Spice: 1 pod (2 pods)
Per serving: Energy (kcal) 768 Fat 21g of which saturates 5g Carbohydrates 101g of which sugars 18g Protein 41g Salt 7.44g
Per serving: Energy (kcal) 666 Fat 33g of which saturates 16g Carbohydrates 102g of which sugars 17g Protein 46g Salt 0.81
In Iran, meatballs come in all shapes and sizes, from generous, grapefruit-sized individual portions to carve into hungrily, to miniscule pebbles that show off a cook’s dedication to handcrafting each tasty little morsel. We’ve gone for a comfortable middle ground for these koofteh rizeh— ‘rizeh’ means small, while ‘koofteh’ refers to the traditional method of pummeling out the minced meat in a pestle & mortar. In typical Persian fashion, the heavy, spiced meat is balanced by a soothing, sweet sauce and the tongue-tingling sumac onion accompaniment— not forgetting, of course, the essential, sunny brightness of saffron rice.
Cook time: For 2 - 60 mins | For 4 - 70 mins
Lamb Mince: 1 pack (2 packs)
Panko Breadcrumbs: 1 pod (2 pods)
Fragrant Flavour Fusion Blend: 1 pod (2 pods)
Dried Oregano: 1 pod (2 pods)
Chopped Tomatoes: 1 can (2 cans)
Basmati Rice: 1 pack (2 packs)
Saffron: 1 pod (1 pod)
Parsley: 1 bunch (2 bunches)
Red Onion: 1 (2)
Sumac: 1 pod (1 pod)
Lemon: ½ (1)
Dhana Jeeru Spices: 1 pod (2 pods)
Pork Wonton Soup
Per serving: Energy (kcal) 806 Fat 35g of which saturates 13g Carbohydrates 79g of which sugars 11g Protein 42g Salt 9.18g
Distinguished from jiaozi by their thinner, rectangular wrappers, wontons are the oldest form of Chinese dumpling, and the simplest to prepare. It’s unusual to find elaborately pleated or folded wontons, especially for soup, as tightly sealing the dumpling to make sure that it does not split or burst in its own broth is essential. Besides, these wontons can’t help looking pretty no matter how messily you scrunch them shut, with their gently translucent glow brightening up a clean, invigorating broth. Unlike in other regions, Cantonese wonton dough is egg-based, making them just as enticingly rich as any Italian fresh pasta.
Cook time: For 2 - 45 mins | For 4 - 60 mins
Water Chestnuts: 1 tin (1 tin)
Pak Choi: 1 (2)
Soy Sauce: 2 sachets (4 sachets)
Vegetarian Stir Fry Sauce: 1 pack (2 packs)
Sesame Oil: 1 pod (1 pod)
White Pepper: 1 pod (1 pod)
Wonton Pastry: 1 pack (2 packs)
Chicken Stock Pot : 2 (4 )
Romy Gill's Baingan Bharta
Per serving: Energy (kcal) 693 Fat 6g of which saturates 1g Carbohydrates 146g of which sugars 15g Protein 26g Salt 0.15g
Now a full-fledged celebrity chef with an MBE to boot, it’s hard to believe that Romy Gill opened her first restaurant just 6 years ago. But she spent decades plotting and perfecting her skills. Her journey began when, homesick in the UK, a bad experience at a local Indian restaurant instilled in her the ambition of showing Britain that Indian cuisine should be about fresh ingredients and nuanced, comforting flavour. Zaika is Romy’s debut book, a tribute to the ‘simple yet delicious’ plant-based food she grew up with in West Bengal. Beloved across India, this smoky and spicy aubergine delicacy is Romy’s ‘ultimate desert island dish.
Prep time: For 2 - 30 mins | For 4 - 35 mins
Aubergine: 3 (6)
Green Chilli: 3 (6)
Tomato: 2 (4)
Cumin Seeds: 2 pods (4 pods)
Crushed Garlic: 2 sachets (4 sachets)
Aromatic Spice Blend: 1 pods (2 pods)
Naan Bread: 1 pack (2 packs)
Beef in Black Bean Sauce
Per serving: Energy (kcal) 787 Fat 28g of which saturates 8g Carbohydrates 79g of which sugars 9g Protein 40g Salt 4.77g
Salted and dried soybeans have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. In fact, there’s no fixed recipe for ‘black bean sauce’ in China, and using a pre-prepare mixture doesn’t compare to witnessing for yourself how a judicious amount of whole black beans, added to a sauce, can transform other flavours without overpowering them. Case in point, our mild, hearty version of the famous Cantonese-style black bean sauce adds subtlety as well as strength to the robust flavours of our marinated beef.
Prep time: For 2 - 25 mins | For 4 - 30 mins
Cook time: For 2 - 45 mins | For 4 - 50 mins
Rice Wine Vinegar: 2 pod (4 pods)
Cornflour: 1 pod (2 pods)
Beef Strips: 1 pack (2 packs)
Onion: 1 (2 )
Chestnut Mushrooms: 1 pack (2 packs)
Red Pepper: 1 (2)
Thai Steamed Fish & Som Tam
Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56g
Thai fish is usually drizzled, post-steaming, with a dressing involving plenty of fresh garlic and chilli swimming in lime juice, but this ingenious recipe upgrades that dressing into a som tam, the iconic Thai and Laotian salad of shredded raw papaya. The result is an entire Southeast Asian harmony of sweet, salty, sour, hot and savoury flavours that somehow remains light enough to still complement, rather than overpower, the delicately minimalist aromas of the steamed fish. It’s the perfect introduction to the less restrained side of Thai cuisine, bursting with explosive, unadulterated juiciness.
Prep time: For 2 - 45 mins | For 4 - 75 mins
Cook time: For 2 - 55 mins | For 4 - 80 mins
Raw Papaya: ½ (1)
Carrot: 1 each (2)
Fresh Red Chilli: 2 (4)
Tamarind: 1 pod (2 pods)
Green Beans: 50g (100g)
Bream Fillets: 1 pack (2 packs)
Cherry Tomatoes: 200g (400g)
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Cooking for 2 4
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