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Paneer Makhani

Vegetarian

Nutritional Information:

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.

Recipe Description:

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.

Preparation time:
For 2 - 25 minsFor 4 - 35 mins
Cooking time:
For 2 - 30 minsFor 4 - 45 mins

Prep time: For 2 - 25 mins | For 4 - 35 mins

Cook time: For 2 - 30 mins | For 4 - 45 mins

Nutritional Information:

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.

Ingredients:

Allergens in bold

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Smoky Blend

Tomato Passata

Paneer (dairy)

Garam Masala

Sautéed Onion Paste

Cumin Seeds

Cardamom

Ground Cinnamon

Coriander

Naan Bread (gluten)

Single Cream (dairy)

Honey

Butter (dairy)

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Chicken Bibimbap

Nutritional Information:

Per serving: Energy (kcal) 484 Fat 12g of which saturates 4g Carbohydrates 53g of which sugars 27g Protein 42g Salt 6.12g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Whether it originated as the traditional meal during an ancestral memorial ceremony, a way of using up leftovers before the new year, or a portable farmer’s lunch, bibimbap has surely been around for centuries. Even before the Korean language had an alphabet, Korean tables were graced with this hearty, nutritious one-bowl meal of rice, vegetables, gochujang and other side dishes. Don’t focus too hard on the precise layout of the various ingredients: as soon as a bibimbap reaches the table, its lucky recipient is expected to gleefully swirl the ingredients together, ensuring an explosive symphony of flavour with every mouthful.

Preparation time:
For 2 - 20 minsFor 4 - 25 mins
Cooking time:
For 2 - 45 minsFor 4 - 50 mins

Prep time: For 2 - 20 mins | For 4 - 25 mins

Cook time: For 2 - 45 mins | For 4 - 50 mins

Nutritional Information:

Per serving: Energy (kcal) 484 Fat 12g of which saturates 4g Carbohydrates 53g of which sugars 27g Protein 42g Salt 6.12g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Soy Sauce (gluten, soya)

Gochujang Paste (gluten)

Sesame Oil (sesame)

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Honey

Diced Chicken Thigh

Gochugaru Flakes

Rice Wine Vinegar

Palm Sugar

Cucumber

Carrot

Sesame Seeds (sesame)

Sushi Rice

Red Pepper

Spring Onion

Chicken Stock Pot (celery)

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Cauli Steaks & Channa Masala

Vegan

Nutritional Information:

Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Brassica Oleracea goes by many aliases worldwide: broccoli, kale and cabbage, to name a few. Cauliflower is the slyest chameleon of them all, able to act grainy, floury or meaty, as in this trendy plant ‘steak’. Trendy, yes, but Indian vegetarians have been cooking with similarly ingenious meat substitutes for centuries. This tender centerpiece, lightly marinated and roasted to perfection, is no second-stringer, though, ably supported by the equally world class combo of a spicy chickpea curry and a refreshing salad

Preparation time:
For 2 - 20 minsFor 4 - 30 mins
Cooking time:
For 2 - 35 minsFor 4 - 35 mins

Prep time: For 2 - 20 mins | For 4 - 30 mins

Cook time: For 2 - 35 mins | For 4 - 35 mins

Nutritional Information:

Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Cauliflower

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Aromatic Spice Blend

Savoury Tarka (mustard)

Sautéed Onion Paste

Tomato Passata

Palm Sugar

Chana Dal

Garam Masala

Cucumber

Carrot

Mint

Lemon

Coriander

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Salmon in Black Bean Sauce

Nutritional Information:

Per serving: Energy (kcal) 796 Fat 33g of which saturates 7g Carbohydrates 73g of which sugars 10g Protein 47g Salt 3.49g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

The salted and dried-out soybeans known as ‘black beans’ 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. There’s no fixed recipe for ‘black bean sauce’ in China, and pre-prepared mixtures simply don’t compare to the versatility and flavour that comes from using whole black beans. Our Cantonese-style sauce is imbued with garlic and ginger aromas that provide a clean, refreshing aura to balance the savoury depth of the black beans and umami-rich salmon.

Preparation time:
For 2 - 30 minsFor 4 - 45 mins
Cooking time:
For 2 - 45 minsFor 4 - 60 mins

Prep time: For 2 - 30 mins | For 4 - 45 mins

Cook time: For 2 - 45 mins | For 4 - 60 mins

Nutritional Information:

Per serving: Energy (kcal) 796 Fat 33g of which saturates 7g Carbohydrates 73g of which sugars 10g Protein 47g Salt 3.49g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Salmon Fillet (fish)

Spring Onion

Broccoli

Crushed Ginger (sulphur dioxide and sulphites)

Red Chilli Flakes

Vegetable Stock Pot (celery)

Crushed Garlic (sulphur dioxide and sulphites)

Rice Wine Vinegar

Dark Soy Sauce (gluten, soya)

Chilli Garlic Sauce (gluten, soya)

Black Beans (soya)

Jasmine Rice

Sesame Oil (sesame)

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Khao Pad Goong

Nutritional Information:

Per serving: Energy (kcal) 864 Fat 19g of which saturates 3g Carbohydrates 138g of which sugars 38g 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.

Recipe Description:

The practice of cooking leftover rice in a very hot wok doesn’t stop at the Chinese border. In many Thai homes, fried rice is the perfect all-day meal, whipped up on demand just as quickly as a decent sandwich. But it’s also an increasingly popular street food, and even finds its way into beautifully presented dishes in upmarket restaurants, sometimes stuffed inside of a pineapple. While less elaborate than that, our fried rice also adds a touch of celebratory, fruity flavour, with the tangy raw mango salad adding both depth and brightness to a satisfyingly straightforward stir-fry of fresh prawns.

Preparation time:
For 2 - 35 minsFor 4 - 40 mins
Cooking time:
For 2 - 45 minsFor 4 - 50 mins

Prep time: For 2 - 35 mins | For 4 - 40 mins

Cook time: For 2 - 45 mins | For 4 - 50 mins

Nutritional Information:

Per serving: Energy (kcal) 864 Fat 19g of which saturates 3g Carbohydrates 138g of which sugars 38g 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.

Ingredients:

Allergens in bold

Raw Mango

Carrot

Red Chilli

Coriander

Lime

Jasmine Rice

Spring Onion

Bamboo Shoots

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Massaman Paste (crustaceans, fish)

Prawns (crustaceans)

Sesame Oil (sesame)

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Aubergine Beef Koftas

Nutritional Information:

Per serving: Energy (kcal) 707 Fat 15g of which saturates 4g Carbohydrates 93g of which sugars 16g Protein 48g Salt 1.77g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Iraqi cuisine may contain recognisable Middle Eastern staples such as mezze, hummus, kofta and kebabs, but Iraqi chefs are justifiably proud of their unique spin on these familiar dishes. Case in point, this aubergine and kofta casserole, where slices of aubergine are rolled around the kofta, tender meaty bites dripping with a hearty tomato sauce thickened with ground almonds. The presentation is likely inspired by dolma (stuffed, wrapped leaves), also an Iraqi favourite. The herby, savoury-sweet and fragrant meat filling is a wonderfully deft balance of flavours

Preparation time:
For 2 - 30 minsFor 4 - 40 mins
Cooking time:
For 2 - 60 minsFor 4 - 70 mins

Prep time: For 2 - 30 mins | For 4 - 40 mins

Cook time: For 2 - 60 mins | For 4 - 70 mins

Nutritional Information:

Per serving: Energy (kcal) 707 Fat 15g of which saturates 4g Carbohydrates 93g of which sugars 16g Protein 48g Salt 1.77g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Aubergine

Red Onion

Coriander

Parsley

Pomegranate Molasses

Beef Mince

Baharat Seasoning

Ground Cinnamon

Red Chilli Flakes

Tomato Passata

Ground Almonds (tree nuts)

Pita Bread (gluten)

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Chicken Katsu

Recipe Description:

Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Foreign meats and spices had been prohibitively expensive before, but Yoshoku food thrived in Japan’s post-war economic boom, with katsukare its deserving figurehead. The kare covers the cutlet without compromising its crispiness, a deceptively simple symphony of textures bursting with full-bodied curry flavour.

Preparation time:
For 2 - 25 minsFor 4 - 40 mins
Cooking time:
For 2 - 30 minsFor 4 - 45 mins

Prep time: For 2 - 25 mins | For 4 - 40 mins

Cook time: For 2 - 30 mins | For 4 - 45 mins

Ingredients:

Allergens in bold

Carrot

Edamame Beans (soya)

Pickled Ginger

Sesame Oil (sesame)

Sushi Rice

Panko Breadcrumbs (gluten)

Sesame Seeds (sesame)

Diced Chicken Breast

Chicken Stock Pot (celery)

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Aromatic Spice Blend

Sautéed Onion Paste

Plain Flour (gluten)

Coconut Milk

Soy Sauce (gluten, soya)

Nutritional Information:

Per serving: Energy (kcal) 789 Fat 25g of which saturates 5g Carbohydrates 70g of which sugars 7g Protein 64g Salt 3.82g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

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Burmese Tofu Curry

Vegan

Nutritional Information:

Per serving: Energy (kcal) 989 Fat 52g of which saturates 2g Carbohydrates 101g of which sugars 12g Protein 33g Salt 0.03g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Burmese food is often described as a combination of neighbouring Indian, Chinese and Thai cuisines, but perhaps this is just a matter of familiarity— if Burmese food had taken off in Britain first, we’d all be describing lemongrass and turmeric as our favourite Burmese ingredients. Burmese cooks make it all seem effortless, foregoing complicated curry pastes or spice layering techniques in favour of a simple balance of carefully chosen aromatic ingredients. This curry infuses tender, soft tofu with an array of dazzling flavours, all more than happy to share the potentially crowded space of a single cooking pot.

Preparation time:
For 2 - 25 minsFor 4 - 35 mins
Cooking time:
For 2 - 30 minsFor 4 - 40 mins

Prep time: For 2 - 25 mins | For 4 - 35 mins

Cook time: For 2 - 30 mins | For 4 - 40 mins

Nutritional Information:

Per serving: Energy (kcal) 989 Fat 52g of which saturates 2g Carbohydrates 101g of which sugars 12g Protein 33g Salt 0.03g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Onion

Jasmine Rice

Coconut Milk

Tomato

Mangetout

Lemongrass

Tofu (soya)

Sautéed Onion Paste

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Fragrant Fusion Blend

Turmeric

Lime

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Vegan Lo Mein

Vegan

Nutritional Information:

Per serving: Energy (kcal) 467 Fat 14g of which saturates 12g Carbohydrates 69g of which sugars 9g Protein 19g Salt 3.53g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

The noodles for a chow mein are stir-fried until lightly crisp in places, needing lots of oil to keep them slippery, whereas an authentic Cantonese lo mein requires only that noodles be stirred through at the end of cooking. Not only is the taste subtler and cleaner, accentuating the brightness of the vegetables; it also ensures that the starchiness of the noodles mingles with the wet ingredients to create a silky, emulsified sauce that is addictively slurpable. The accompanying Chinese cabbage’s sweet juiciness pairs well with pickled or fermented flavours, as in Korean kimchi or this delicately salty glaze of savoury miso.

Preparation time:
For 2 - 35 minsFor 4 - 45 mins
Cooking time:
For 2 - 40 minsFor 4 - 50 mins

Prep time: For 2 - 35 mins | For 4 - 40 mins

Cook time: For 2 - 40 mins | For 4 - 50 mins

Nutritional Information:

Per serving: Energy (kcal) 467 Fat 14g of which saturates 12g Carbohydrates 69g of which sugars 9g Protein 19g Salt 3.53g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Chinese Cabbage

Miso (soya)

Sesame Seeds (sesame)

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Shiitake Mushrooms

Rice Ribbon Noodles

Soy Sauce (gluten, soya)

Rice Wine Vinegar

Spring Onion

Red Chilli Flakes

Sesame Oil (sesame)

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Pork Larb Salad

Nutritional Information:

Per serving: Energy (kcal) 550 Fat 29g of which saturates 6g Carbohydrates 39g of which sugars 15g Protein 39g Salt 3.36

Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

The Lao people of Laos and northern Thailand have often been unfairly eclipsed, their identities and culture rolled into a homogenised concept of Thai-ness. Often mislabelled in restaurants around the world as Thai food, Laotian larb deserves its own distinct place in the hallowed halls of Asian cuisine. This minty salad of minced meat and raw vegetables has a distinctively zesty, cooling freshness, bolstered by the typically Lao fondness for unripe tropical fruit in savoury dishes, such as this piquant green papaya

Preparation time:
For 2 - 25 minsFor 4 - 35 mins
Cooking time:
For 2 - 45 minsFor 4 - 45 mins

Prep time: For 2 - 25 mins | For 4 - 35 mins

Cook time: For 2 - 45 mins | For 4 - 45 mins

Nutritional Information:

Per serving: Energy (kcal) 550 Fat 29g of which saturates 6g Carbohydrates 39g of which sugars 15g Protein 39g Salt 3.36

Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Ingredients:

Allergens in bold

Raw Papaya

Carrot

Spring Onion

Coriander

Mint

Peanuts (peanuts)

Red Chilli Flakes

Sesame Oil (sesame)

Crushed Ginger (sulphur dioxide and sulphites)

Lime

Garlic Clove

Lemongrass

Pork Mince

Red Chilli

Soy Sauce (gluten, soya)

Palm Sugar

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Lamb Gozleme

Recipe Description:

Gözleme are often mistaken for stuffed pancakes by tourists, but that’s just a testament to the baking skills of the women who make them—they’re actually a flatbread, with the dough rolled to perfect thinness using an ‘oklava’, a long thin rolling pin around which the dough is repeatedly wrapped and unspooled. Still, though difficult to master, the dough can be made by even a novice baker, then fried until it develops those characteristic ‘göz’, or ‘eyes’— the dark, extra-crispy spots of surface charring. Originally a humble Anatolian ‘village food’, the gözleme is now a beloved treat all over Turkey.

Preparation time:
For 2 - 50 minsFor 4 - 65 mins
Cooking time:
For 2 - 50 minsFor 4 - 65 mins

Prep time: For 2 - 50 mins | For 4 - 65 mins

Cook time: For 2 - 50 mins | For 4 - 65 mins

Ingredients:

Allergens in bold

Plain Flour (gluten)

Onion

Lamb Mince

Baby Spinach

Red Chilli Flakes

Zahtar Spice Blend (sesame)

Parsley

Mint

Natural Yoghurt (dairy)

Crushed Garlic (sulphur dioxide and sulphites)

Tomato

Nutritional Information:

Per serving: Energy (kcal) 642 Fat 36g of which saturates 18g Carbohydrates 84g of which sugars 9g Protein 50g Salt 0.66g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

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Romy Gill's Banana Sabzi

Vegan

Nutritional Information:

Per serving: Energy (kcal) 727 Fat 27g of which saturates 19g Carbohydrates 118g of which sugars 29g Protein 14g Salt 0.06g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

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. This sabzi turns hearty, savoury green banana into the vehicle for a tangy, rich and fragrant flavour bonanza.

Preparation time:
For 2 - 25 minsFor 4 - 30 mins
Cooking time:
For 2 - 30 minsFor 4 - 35 mins

Prep time: For 2 - 25 mins | For 4 - 30 mins

Cook time: For 2 - 30 mins | For 4 - 35 mins

Nutritional Information:

Per serving: Energy (kcal) 727 Fat 27g of which saturates 19g Carbohydrates 118g of which sugars 29g Protein 14g Salt 0.06g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.