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*4 adults, or 2 adults and up to 3 children


Paneer Makhani
Tandoori-style paneer, simmered in a rich, buttery curry sauce.

30 mins
£6.00 PP
Add to Box



Afghan Lubia
Comforting kidney bean stew, saffron-scented pilaf & salad.

30 mins
£6.20 PP
Add to Box



Chicken Empanadas
Hand pies stuffed with smoked chipotle chilli chicken. With zesty salsa.

50 mins
£6.60 PP
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Baba Ganoush with Spiced Lamb
Smoky aubergine & tahini dip, lamb, piquant tomato sauce & pita.

25 mins
£6.60 PP
Add to Box



Prawn in Black Bean Sauce
Prawns in home-made black bean sauce with green pepper & rice.

20 mins
£6.40 PP
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Gochugaru Jjigae
Hearty Korean stew of pork belly & potatoes with spicy gochujang.

40 mins
£5.00 PP
Add to Box



Black Bean and Plantain Stew
Fruity scotch bonnet chilli underpins a bright Caribbean stew.

30 mins
£5.00 PP
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Green Thai Chicken Curry
Chicken curry with green aubergines, galangal, lime leaf, lemongrass & Thai basil.

40 mins
£8.00 PP
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Stir Fried Udon with Vegetables
Big, bouncy wheat noodles tossed with veg in an umami-rich sauce.

25 mins
£7.35 PP
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Beef Bibimbap
A Korean bowlful of rice, vegetables & spicy beef.

45 mins
£8.20 PP
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Sichuan Aubergines
Melt-in-the-mouth aubergine in a sweet, spicy & sour sauce, with rice.

50 mins
£5.00 PP
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Fish Chraime
Fish fillets in spicy tomato & red pepper sauce, with pita.

30 mins
£6.80 PP
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Egyptian Koshari
Pasta & puy lentils, a sharp & spicy tomato sauce & crispy onions.

25 mins
£7.00 PP
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Lamb Gozleme
Bake your own thin, stuffed flatbread with lamb filling & yoghurt dip.

50 mins
£6.60 PP
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Ghalieh Mahi
Fish in a sweet, smoky Persian tamarind sauce, with buttered basmati.

25 mins
£7.20 PP
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Persian Lime Stew
Crispy, buttery saffron rice with a spinach, chickpea & black lime stew.

24 mins
£5.00 PP
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Bo Kho
Spicy, savoury Vietnamese beef stew served on fat, slurpable rice noodles.

30 mins
£7.80 PP
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Vegan Buddha Bowl
Rice bowl with miso-roast tofu, shiitake, crisp veg & soy-sesame dressing.

50 mins
£7.60 PP
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Dubu Jorim
Tofu braised in a punchy Korean chilli sauce, with rice & pickles.

40 mins
£6.20 PP
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Chicken in Saffron Sauce
Home-style Iraqi chicken legs, potatoes & spinach in a sumptuous saffron-raisin sauce.

25 mins
£7.20 PP
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Punjabi Thali
Chicken & spinach curry, fluffy roti and a chickpea masala.

30 mins
£9.50 PP
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Chicken Soba Noodle Salad
Nutty buckwheat noodles & pan-fried chicken in a peanut-citrus dressing.

35 mins
£6.60 PP
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Mushroom Matar Korma
Creamy pea & mushroom korma with herby basmati rice.

30 mins
£6.00 PP
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Miso Pork & Cabbage
Pork slivers fried in miso & chilli paste, with hispi cabbage & udon.

25 mins
£6.00 PP
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Chicken Shish & Tabbouleh
Marinated chicken kebabs with tabbouleh and tangy sumac onions.

35 mins
£6.00 PP
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Aubergine Katsu Curry
Crispy panko-coated aubergine fritters with Japanese curry sauce & fluffy rice.

45 mins
£7.80 PP
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Vegan Feijoada
Brazilian black bean & veg stew with salsa & garlicky breadcrumbs.

60 mins
£5.00 PP
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Red Thai Duck Curry
Rich, tender duck in red curry with Thai aubergines & jasmine rice.

45 mins
£7.90 PP
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Cauli Steaks & Channa Masala
Spicy cauliflower steaks with chickpea curry & zesty salad.

35 mins
£7.40 PP
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Stir Fried Udon with Prawns
Big, bouncy noodles tossed with prawns & mangetout in a savoury sauce.

25 mins
£8.00 PP
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Ginger Chicken
Ginger & soy chicken, graced with bright edamame and crunchy lotus root.

35 mins
£7.40 PP
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Burmese Tofu Curry
A unique Southeast Asian tofu curry full of fresh aromatics & spices.

30 mins
£6.20 PP
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Chinese Red Braised Pork
Meltingly tender slow-cooked pork belly with tenderstem broccoli & rice.

50 mins
£7.00 PP
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Creamy Mauritian Lentils & Chayote
Bright, fruity tropical squash, with herby lentils & turmeric rice.

40 mins
£5.00 PP
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Lamb Mince & Lentil Pilaf
Basmati rice with lamb, puy lentils, roasted veg and pomegranate.

55 mins
£7.20 PP
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Beef Mafe
Beef in a Senegalese peanut and tomato sauce. Served with rice.

40 mins
£6.60 PP
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Roast Cauliflower with Tahini
Roast cauliflower with tahini, raw tomato dressing & jewelled couscous.

40 mins
£7.00 PP
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Chicken Biryani
Spicy marinated chicken and fragrant rice steamed together.

50 mins
£6.20 PP
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Aubergine Beef Koftas
Iraqi meatballs wrapped in aubergine with a tomato-almond sauce.

60 mins
£7.40 PP
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Malaysian Lamb Stir Fry
Stir-fried spicy lamb with crispy onions & toasted coconut.

50 mins
£8.00 PP
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Turkish Veggie Manti
Turkish potato & spinach filled dumplings on a buttery yoghurt-tomato sauce.

50 mins
£6.00 PP
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Sticky Korean Pork Chops
Smoky Korean chilli paste-marinated chops with pickles & spicy broccoli.

45 mins
£9.00 PP
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Masala Roasted Chicken Dinner
An ingenious twist on classic pub food— tandoori marinade, garam masala gravy, Desi roast potatoes and minted peas.

60 mins
£8.00 PP
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Turkish Gozleme
Bake your own potato & cabbage stuffed charred flatbread with herby dip.

50 mins
£6.00 PP
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Vegan Mapo Tofu
Tender tofu & peas in a spicy, savoury sauce laced with Sichuan pepper.

25 mins
£5.00 PP
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Bengali Salmon Jhol
Lively seared salmon & potatoes in a mustard seed and fresh curry leaf tarka.

60 mins
£6.50 PP
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Vegan Laksa
Rice noodles & vegetables in a fragrant, spicy coconut milk soup.

30 mins
£7.00 PP
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Lahma Bil Basal
Egyptian beef and onion stew served with bulgur wheat.

35 mins
£7.20 PP
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Cooking for 2 4
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"One of the best Asian meals ever eaten. We absolutely loved this"
"One of the best Asian meals ever eaten. We absolutely loved this"
Philip, Derbyshire
"Really enjoyed this meal and as this was my first box I must say I have been impressed. I like the fact you get everything you need"
"Really enjoyed this meal and as this was my first box I must say I have been impressed. I like the fact you get everything you need"
Chris, Stowmarket
"The Thai duck curry is my other halves favourite dinner and the duck breast you sent us was some of the best we've had"
"The Thai duck curry is my other halves favourite dinner and the duck breast you sent us was some of the best we've had"
Nadia, Peterborough
"A really good range of recipes... we've tried some new things that we never would have thought to try - Samosa Chaat is amazing!"
"A really good range of recipes... we've tried some new things that we never would have thought to try - Samosa Chaat is amazing!"
Geraint, London
"Great portion size - very generous"
"Great portion size - very generous"
Lisa, London
"Its kind of exciting to have it all together and ready to go"
"Its kind of exciting to have it all together and ready to go"
Neville, Ilford
"Unusual and hard to source ingredients with recipes for dishes I couldn't order in a restaurant"
"Unusual and hard to source ingredients with recipes for dishes I couldn't order in a restaurant"
Holly, Bexhill
"Love the environmental friendly packaging"
"Love the environmental friendly packaging"
Alison, Huddersfield
"Very enjoyable and easily prepared"
"Very enjoyable and easily prepared"
Gillian, Pontypridd

Expertly paired drinks
Cooking for 2 4
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"One of the best Asian meals ever eaten. We absolutely loved this"
"One of the best Asian meals ever eaten. We absolutely loved this"
Philip, Derbyshire
"Really enjoyed this meal and as this was my first box I must say I have been impressed. I like the fact you get everything you need"
"Really enjoyed this meal and as this was my first box I must say I have been impressed. I like the fact you get everything you need"
Chris, Stowmarket
"The Thai duck curry is my other halves favourite dinner and the duck breast you sent us was some of the best we've had"
"The Thai duck curry is my other halves favourite dinner and the duck breast you sent us was some of the best we've had"
Nadia, Peterborough
"A really good range of recipes... we've tried some new things that we never would have thought to try - Samosa Chaat is amazing!"
"A really good range of recipes... we've tried some new things that we never would have thought to try - Samosa Chaat is amazing!"
Geraint, London
"Great portion size - very generous"
"Great portion size - very generous"
Lisa, London
"Its kind of exciting to have it all together and ready to go"
"Its kind of exciting to have it all together and ready to go"
Neville, Ilford
"Unusual and hard to source ingredients with recipes for dishes I couldn't order in a restaurant"
"Unusual and hard to source ingredients with recipes for dishes I couldn't order in a restaurant"
Holly, Bexhill
"Love the environmental friendly packaging"
"Love the environmental friendly packaging"
Alison, Huddersfield
"Very enjoyable and easily prepared"
"Very enjoyable and easily prepared"
Gillian, Pontypridd

Add to Box
Paneer Makhani


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)
Add to Box
Afghan Lubia


Nutritional Information:
Per serving: Energy (kcal) 498 Fat 4g of which saturates 1g Carbohydrates 99g of which sugars 18g Protein 16g Salt 0.9g
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:
Despite its cultural ties with neighbouring Pakistan, Afghanistan’s cuisine is relatively reserved when it comes to spice, preferring the more playful heat of black pepper to the harsher burn of chilli. Even the subtle spicing of this lubia (kidney bean stew) is balanced by sweet, cooling fresh mint. During summer, nights can be extremely cold, while the days are dry and sweltering. Light yet warming, our lubia is accompanied with a typically Afghan salata of crisp summer vegetables as well as a simple, saffron-scented basmati rice pilaf— the perfect dish to enjoy on a summer evening as the sun sinks below the horizon.
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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) 498 Fat 4g of which saturates 1g Carbohydrates 99g of which sugars 18g Protein 16g Salt 0.9g
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
Tomato
Mint
Carrot
Red Onion
Cucumber
Coriander
Whole Dhana Jeeru
Lemon
Cumin Seeds
Cardamom
Ground Cinnamon
Coriander Seeds
Basmati Rice
Ground Saffron
Crushed Garlic (sulphur dioxide and sulphites)
Aromatic Spice Blend
Tomato Passata
Red Kidney Beans
Raisins
Add to Box
Chicken Empanadas


Nutritional Information:
Per serving: Energy (kcal) 1670 Fat 91g of which saturates 44g Carbohydrates 145g of which sugars 14g Protein 62g Salt 2.27g
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:
First, the Arabs brought their samosa-like pastries to medieval Spain when they invaded. In Spain these became empanadas (meaning ‘wrapped in bread’), and the conquistador Cortés is said to have feasted on ones filled with live rabbits and birds in Mexico City. Since then, empanadas have become a little more down to earth— smaller in size, with a buttery, pastry-style coating, and filled with actual, edible ingredients! We love the flavour of dried & smoked chipotle chilli inside ours, an ingenious and centuries-old native preservation technique used only on the deepest red sun-ripened jalapeño chillies.
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Preparation time:
For 2 - 50 minsFor 4 - 65 mins -
Cooking time:
For 2 - 65 minsFor 4 -80 mins

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

Cook time: For 2 - 50 mins | For 4 - 80 mins
Nutritional Information:
Per serving: Energy (kcal) 1670 Fat 91g of which saturates 44g Carbohydrates 145g of which sugars 14g Protein 62g Salt 2.27g
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
Chicken Thighs
Lime
Onion
Green Pepper
Coriander
Chipotle Flakes
Ground Cumin
Dried Oregano
Tomato Purée
White Sugar
Puff Pastry(gluten,eggs,dairy)
Green Chilli
Tomato
Add to Box
Baba Ganoush with Spiced Lamb


Nutritional Information:
Per serving: Energy (kcal) 468 Fat 44g of which saturates 21g Carbohydrates 26g of which sugars 58g Protein 46g Salt 1.83g
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:
Baba Ganoush means ‘pampered daddy’, which frankly raises more questions than it answers— not that people haven’t tried to solve this particular riddle. Some say this lucky father was a sultan, used to having rich & luxurious food cooked for him; others speculate that a toothless father’s doting daughter came up with this soft and silky dish. Whatever the reason, the result speaks for itself. Softening and smoking the aubergine inside a parcel of its own charred skin is a devilishly delicious technique, while layering tender, fragrant lamb and tomato sauce on top makes for a feast worthy of the dish.
-
Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 40 mins

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

Cook time: For 2 - 25 mins | For 4 - 40 mins
Nutritional Information:
Per serving: Energy (kcal) 468 Fat 44g of which saturates 21g Carbohydrates 26g of which sugars 58g Protein 46g Salt 1.83g
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
Crushed Garlic (sulphur dioxide and sulphites)
Tomato Passata
Parsley
Lamb Mince
Baharat Seasoning
Tahini (sesame)
Natural Yoghurt (dairy)
Pita Bread (gluten)
Add to Box
Prawn in Black Bean Sauce



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

Cook time: For 2 - 20 mins | For 4 - 25 mins
Ingredients:
Allergens in bold
Prawns (crustaceans)
Cornflour
Soy Sauce (gluten, soya)
Crushed Ginger (sulphur dioxide and sulphites)
Garlic Clove
Spring Onion
Black Beans (soya)
Green Pepper
Shaoxing Wine Vinegar
White Sugar
Jasmine Rice
Vegetable Stock Pot (celery)
Onion
Nutritional Information:
Per serving: Energy (kcal) 501 Fat 4g of which saturates 0g Carbohydrates 88g of which sugars 13g Protein 37g Salt 44.4g
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 spring onion and ginger aromas that provide a clean, refreshing aura around the prawns and green pepper.
-
Preparation time:
For 2 - 20 minsFor 4 - 20 mins -
Cooking time:
For 2 - 25 minsFor 4 - 25 mins
Add to Box
Gochugaru Jjigae


Nutritional Information:
Per serving: Energy (kcal) 672 Fat 38g of which saturates 12g Carbohydrates 48g of which sugars 10g Protein 38g Salt 4.57g
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:
Jjigae is based on the philosophy that the best way to feed a hungry table is by throwing every possible flavour and food group into one big potful of broth— a technique that has proven very popular among busy home cooks! Despite its rough-and-ready charm and simple ingredients, jjigae is a complex dish, both awakening and soothing the tastebuds with every spoonful. The fermented flavours of the smoky-sweet gochujang and soy sauce are essential to giving this version its enveloping mouthfeel and satisfying savouriness, helping to draw out the full tenderness of the slow-simmered pork belly.
-
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 - 45 mins

Cook time: For 2 - 40 mins | For 4 - 50 mins
Nutritional Information:
Per serving: Energy (kcal) 672 Fat 38g of which saturates 12g Carbohydrates 48g of which sugars 10g Protein 38g Salt 4.57g
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
Pork Belly
Onion
Potato
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Gochujang Paste (gluten)
Gochugaru Flakes
Sesame Oil (sesame)
Chicken Stock Pot (celery)
Spring Onion
Sushi Rice
Soy Sauce (gluten, soya)
Add to Box
Black Bean and Plantain Stew


Nutritional Information:
Per serving: Energy (kcal) 760 Fat 28g of which saturates 18g Carbohydrates 128g of which sugars 22g Protein 30g Salt 3.41g
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:
It’s difficult to find a common thread uniting all of Caribbean cuisine, with each island practicing its own special blend of Latin American, European, Amerindian, West Indian, Indian, Chinese and Middle Eastern cuisines. But one ingredient unites the entire region— the Scotch bonnet chilli pepper. While on the spicier side, it’s also an unmistakably fruity variety, almost always used fresh to impart its almost refreshing tropical flavour. Despite all the cultures that have brought their foods and traditions to the Caribbean, the Scotch bonnet is an enduring reminder of the islands’ original inhabitants.
-
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) 760 Fat 28g of which saturates 18g Carbohydrates 128g of which sugars 22g Protein 30g Salt 3.41g
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
Plantain
Onion
Spring Onion
Scotch Bonnet Chilli
Tomato
Thyme
Coconut Milk
Vegetable Stock Pot (celery)
Basmati Rice
Crushed Ginger (sulphur dioxide and sulphites)
Black Beans
Crushed Garlic (sulphur dioxide and sulphites)
Baby Spinach
Add to Box
Green Thai Chicken Curry


Nutritional Information:
Per serving: Energy (kcal) 839 Fat 35g of which saturates 20g Carbohydrates 95g of which sugars 15g Protein 40g Salt 0.27
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:
Green wasn’t always the most popular curry in the Thai canon— in fact, its earliest known written recipe is less than a century old. While often redolent with fresh herbs, the defining ‘sweet green’ (khiao wan) hue can only truly be achieved through the copious use of fresh green chillies in the paste. Any other green ingredients are typically chosen so as not to interfere with this shade—which is why our vibrantly green Thai aubergine, a smaller and fruitier variety that melts beautifully into the sauce while retaining its structure, is the perfect accompaniment to the soothing, velvety flavours of this chicken and coconut curry.
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 40 minsFor 4 - 45 mins

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

Cook time: For 2 - 40 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 839 Fat 35g of which saturates 20g Carbohydrates 95g of which sugars 15g Protein 40g Salt 0.27
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
Diced Chicken Thigh
Lime
Shallot
Thai Aubergine
Green Beans
Lemongrass
Galangal
Green Thai Curry Paste (crustaceans, fish)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Coconut Milk
Lime Leaves
Palm Sugar
Ground Coriander
Jasmine Rice
Coriander
Thai Basil
Add to Box
Stir Fried Udon with Vegetables


Nutritional Information:
Per serving: Energy (kcal) 338 Fat 3g of which saturates 1g Carbohydrates 68g of which sugars 10g Protein 15g Salt 3.3g
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:
In Japan they’re known as udon, while in China they’re ‘cu mian’, or ‘thick noodles’, and are especially popular in the area around Shanghai. By either name, this flour and water-based pasta is a real marvel. Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir-fry sauce. For this recipe, we were inspired by the glossy soy sauce fries served up by Shanghai street food vendors, who deftly sear the super-heated flavours onto the mischievous noodles.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

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

Cook time: For 2 - 25 mins | For 4 - 30 mins
Nutritional Information:
Per serving: Energy (kcal) 338 Fat 3g of which saturates 1g Carbohydrates 68g of which sugars 10g Protein 15g Salt 3.3g
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
Udon Noodles (gluten)
Spring Onion
Baby Corn
Pak Choi
Mangetout
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Red Chilli Flakes
Shaoxing Wine Vinegar
White Pepper
Soy Sauce (gluten, soya)
Vegetarian Stir Fry Sauce (gluten, soya)
Coriander
Add to Box
Beef 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.
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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 Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Beef Strips
Honey
Gochugaru Flakes
Rice Wine Vinegar
Palm Sugar
Cucumber
Carrot
Sesame Seeds (sesame)
Chicken Stock Pot (celery)
Sushi Rice
Red Pepper
Spring Onion
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Sichuan Aubergines


Nutritional Information:
Per serving: Energy (kcal) 406 Fat 3g of which saturates 1g Carbohydrates 85g of which sugars 10g Protein 11g Salt 1.34g
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:
Known in China as yuxiang or ‘fish-fragrant’ aubergines, this tender, spicy and vibrantly red dish doesn’t actually smell of the sea. One of the official flavour combinations of Sichuan cuisine, ‘fish-fragrant’ sauce is so-called because of its historic use in fish dishes. These days, however, aubergines are the most popular partner for this sour, sweet and pungent mix of chilli paste and black vinegar with lashings of chopped garlic, ginger and spring onion. Though typically spicy, the key to fish-fragrance is allowing time for its mouth-coating, gently complex flavours to soak into the tenderly braised aubergines
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 50 minsFor 4 - 55 mins

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

Cook time: For 2 - 50 mins | For 4 - 55 mins
Nutritional Information:
Per serving: Energy (kcal) 406 Fat 3g of which saturates 1g Carbohydrates 85g of which sugars 10g Protein 11g Salt 1.34g
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
Jasmine Rice
Vegetable Stock Pot (celery)
Chilli Bean Sauce (gluten, soya)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
White Sugar
Cornflour
Chinkiang Vinegar
Spring Onion
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Fish Chraime



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

Cook time: For 2 - 30 mins | For 4 - 35 mins
Ingredients:
Allergens in bold
Crushed Garlic (sulphur dioxide and sulphites)
Red Chilli Flakes
Tomato Passata
Lemon
Ground Cumin
Cumin Seeds
Coley Fillets (fish)
Paprika
Chickpeas
Red Chilli
Coriander
Red Pepper
Pita Bread (gluten)
Nutritional Information:
Per serving: Energy (kcal) 689 Fat 8g of which saturates 0g Carbohydrates 103g of which sugars 47g Protein 48g Salt 1.17g
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:
This recipe comes from the Jewish communities of North Africa, where it’s usually served as a Friday night Shabbat dinner. In recent years, it’s found particular popularity in Israel, where it makes for a spicier, summer-ready alternative to more European-style fish dishes. The ingredients for the sauce resemble smoky and fiery Moroccan and Tunisian relishes like harissa and chermoula, but in a fresher, more immediate form— the softened, sweet slices of red pepper go especially well with the bright, delicate fish.-
Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 30 minsFor 4 - 35 mins
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Egyptian Koshari


Nutritional Information:
Per serving: Energy (kcal) 780 Fat 7g of which saturates 1g Carbohydrates 146g of which sugars 18g Protein 30g Salt 0.12g
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:
Much of Egyptian cuisine is vegan, due in part to local Coptic Christians abstaining from all animal products over Lent and other fasting periods. In the 19th century, the arrival of Indian khichri lentils and rice slotted perfectly into this homegrown tradition, as did Italian pasta and tomato sauce. Hence this triumphant mash-up, pasta mixed through grains and topped with a spicy, garlicky and sharp tomato sauce— a dish so popular, many Egyptian menus list only three items: small, medium or large koshari. Often topped with meaty shawarma, our Mediterranean beetroot preserves the eclectic national dish’s authentically meat-free heart.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 45 mins

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

Cook time: For 2 - 25 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 780 Fat 7g of which saturates 1g Carbohydrates 146g of which sugars 18g Protein 30g Salt 0.12g
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
Onion
Beetroot
Bulgur Wheat (gluten)
Chickpeas
Brown Lentils
Vegetable Stock Pot (celery)
Macaroni Pasta (gluten)
Crushed Garlic (sulphur dioxide and sulphites)
Ground Coriander
Red Chilli Flakes
Sautéed Onion Paste
Tomato Passata
Cider Vinegar
Parsley
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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.
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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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Ghalieh Mahi


Nutritional Information:
Per serving: Energy (kcal) 660 Fat 17g of which saturates 8g Carbohydrates 73g of which sugars 9g Protein 43g Salt 0.62g
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:
This mouthwatering fish dish might be full of ingredients you’d recognise from an Indian curry like tamarind, turmeric and dried fenugreek leaves, but its combination of those flavours is unmistakably Persian, striking a careful balance between sweet, sour, savoury and aromatic. In coastal southern Iran, herbs are plentiful enough during springtime that they’re treated more like a vegetable than a garnish— here, the abundant coriander keeps all of the strong flavours in check, ensuring they don’t overpower the delicate meatiness of the gently stewed white fish and its accompaniment of tantalisingly aromatic buttered basmati.
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

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

Cook time: For 2 - 25 mins | For 4 - 30 mins
Nutritional Information:
Per serving: Energy (kcal) 660 Fat 17g of which saturates 8g Carbohydrates 73g of which sugars 9g Protein 43g Salt 0.62g
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
Basmati Rice
Coriander
Sautéed Onion Paste
Plain Flour (gluten)
Crushed Garlic (sulphur dioxide and sulphites)
Fenugreek leaves
Turmeric
Chilli Powder
Tamarind Chutney
Coley Fillets (fish)
Butter (dairy)
Add to Box
Persian Lime Stew


Nutritional Information:
Per serving: Energy (kcal) 663 Fat 15g of which saturates 2g Carbohydrates 109g of which sugars 53g Protein 28g Salt 3.43g
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:
Deeply aromatic and subtly smoky as well as sour, the black lime might just be the king of dried fruits. It owes its sweet, earthy depth of flavour to a long process where it is salt-cured and then left to dry in the sun under carefully controlled conditions. A crucial ingredient in Persian cuisine, they’re used in everything from drinks to powdered spice rubs. There’s no better way to draw out their indescribable flavour than in a hearty khoresh (stew), like this nutty chickpea & spinach dish.
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Preparation time:
For 2 - 15 minsFor 4 - 20 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

Prep time: For 2 - 15 mins | For 4 - 30 mins

Cook time: For 2 - 24 mins | For 4 - 20 mins
Nutritional Information:
Per serving: Energy (kcal) 663 Fat 15g of which saturates 2g Carbohydrates 109g of which sugars 53g Protein 28g Salt 3.43g
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
Basmati Rice
Vegetable Stock Pot (celery)
Ground Saffron
Carrot
Parsley
Fennel Seeds
Aromatic Spice Blend
Red Chilli Flakes
Tomato Passata
Dried Persian Lime
Black Chickpeas
Harissa Paste (soya)
Baby Spinach
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Bo Kho


Nutritional Information:
Per serving: Energy (kcal) 956 Fat 45g of which saturates 4g Carbohydrates 88g of which sugars 7g Protein 50g Salt 1.5g
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:
When the French introduced beef to Vietnam, the Vietnamese didn’t turn it into pho and then call it a day. Bo kho is one of the most compelling, yet underappreciated beef dishes in Vietnamese cuisine, much more darkly fragrant and full-on than its more delicate, soupy cousin. Probably inspired by French stews like boeuf bourguignon, it’s served as a rousing breakfast in northern Vietnam. For dinner, though, we like the spicier, more savoury version cooked in Danang slightly further south, its terracotta red sauce splashing over the white rice noodles as the steaming aroma hits everyone at the table with a wave of comforting warmth.
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 50 minsFor 4 - 75 mins

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

Cook time: For 2 - 30 mins | For 4 - 75 mins
Nutritional Information:
Per serving: Energy (kcal) 956 Fat 45g of which saturates 4g Carbohydrates 88g of which sugars 7g Protein 50g Salt 1.5g
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
Rice Ribbon Noodles
Beef Strips
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Chinese 5 Spice
Carrot
Potato
Onion
Coriander
Tomato Purée
Lemongrass
Star Anise
Coconut Milk
Add to Box
Vegan Buddha Bowl


Nutritional Information:
Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g
Recipe Description:
Going vegan even for a day can be scary. No wonder Instagram-friendly vegan ‘Buddha bowls’ are trending— from above, they look like neatly divided educational charts of the major food groups, a reassuring way of getting all the protein and vitamins you need. Mixed rice bowls are iconic to East Asian cuisine, from Japanese donburi to Korean bibimbap, so we’re honouring that with fresh vegetables, protein-rich Japanese miso tofu and earthy shiitake mushrooms, all sharing a tangy chilli, sesame oil and soy dressing
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Preparation time:
For 2 - 40 minsFor 4 - 50 mins -
Cooking time:
For 2 - 45 minsFor 4 - 55 mins

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

Cook time: For 2 - 50 mins | For 4 - 60 mins
Nutritional Information:
Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g
Ingredients:
Allergens in bold
Tofu (soya)
Miso (soya)
Crushed Garlic (sulphur dioxide and sulphites)
Shiitake Mushrooms
Baby Spinach
Carrot
Red Pepper
Sesame Oil (sesame)
Soy Sauce (gluten, soya)
Crushed Ginger (sulphur dioxide and sulphites)
Lime
Red Chilli
Sesame Seeds (sesame)
Jasmine Rice
Add to Box
Dubu Jorim


Nutritional Information:
Per serving: Energy (kcal) 469 Fat 12g of which saturates 6g Carbohydrates 61g of which sugars 12g Protein 33g Salt 1.65g
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:
In Korea, seasonal veg and tofu are typically prepared as banchan— small side dishes each celebrating a single ingredient, placed around the table for sharing. Korean meals often involve just rice, soup and a selection of banchan, their salty and sweet flavours balancing the plainness of the rice. This simple dubu jorim (“braised tofu”) is a year-round staple banchan, often prepared in advance and divided up for use over multiple days. Like many banchan, it relies on the deep red colour and distinctive smokiness of gochugaru, deseeded sun-dried chilli flakes— fewer seeds means more flavour for less spice.
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 40 minsFor 4 - 45 mins

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

Cook time: For 2 - 40 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 469 Fat 12g of which saturates 6g Carbohydrates 61g of which sugars 12g Protein 33g Salt 1.65g
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
Tofu (soya)
Onion
Carrot
Raw Papaya
Lime
Gochugaru Flakes
Sesame Seeds (sesame)
Vegetable Stock Pot (celery)
Sushi Rice
Soy Sauce (gluten, soya)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Gochujang Paste (gluten)
Spring Onion
Add to Box
Chicken in Saffron Sauce


Recipe Description:
The oldest recipes in the world were found in Iraq, etched on ancient tablets that detail the festival food prepared in long-ruined temples. Modern Iraqi cuisine still has traces of that ancient legacy, as well as bearing the influence of Turkey, Iran and the Middle East, even as far as India. This saffron-raisin sauce, infused with ground nuts and spices, is a powerful sensory experience typical of the region’s cooking; it might even be considered a rather humble dish! The combination could be cooked in one pot, as a casserole, but we love the interplay between the buttery, full-on sauce and the separate roast chicken and potatoes.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

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

Cook time: For 2 - 25 mins | For 4 - 30 mins
Ingredients:
Allergens in bold
Chicken Legs
New Potatoes
Sautéed Onion Paste
Crushed Garlic (sulphur dioxide and sulphites)
Chicken Stock Pot (celery)
Fennel Seeds
Ground Coriander
Ground Cumin
Ground Almonds (tree nuts)
Ground Saffron
Butter (dairy)
Baby Spinach
Raisins
Cinnamon Stick
Lemon
Nutritional Information:
Per serving: Energy (kcal) 754 Fat 37g of which saturates 13g Carbohydrates 64g of which sugars 13g Protein 40g Salt 6.03g
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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Punjabi Thali


Nutritional Information:
Per serving: Energy (kcal) 857 Fat 32g of which saturates 7g Carbohydrates 83g of which sugars 14g Protein 58g Salt 1.61g
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:
A ‘thali’ is a traditional meal of various small dishes placed on a metal serving platter of the same name. The aim is not just to show off a cook’s best dishes, but to offer a sensitively curated balance and full variety of flavours and textures, served up to each diner individually to enjoy at their leisure. This mini thali shows off some of the more humble, home-style Punjabi dishes, from a nutty, spice-layered chickpea masala to a warming and wholesome chicken & spinach curry. And of course, no thali trio from the 'breadbasket of India' would be complete without roti.
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Preparation time:
For 2 - 30 minsFor 4 - 45 mins -
Cooking time:
For 2 - 40 minsFor 4 - 55 mins

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

Cook time: For 2 - 30 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 857 Fat 32g of which saturates 7g Carbohydrates 83g of which sugars 14g Protein 58g Salt 1.61g
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
Cumin Seeds
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Diced Chicken Thigh
Smoky Blend
Tomato Passata
Sautéed Onion Paste
Onion
Cardamom
Cinnamon Stick
Kicking Colour Blend
Chickpeas
Coriander
Garam Masala
Fenugreek Seeds
Roti Bread (gluten)
Baby Spinach
Add to Box
Chicken Soba Noodle Salad


Nutritional Information:
Per serving: Energy (kcal) 1039 Fat 50g of which saturates 9g Carbohydrates 89g of which sugars 16g Protein 60g Salt 3.55g
Recipe Description:
As Edo (modern-day Tokyo) transformed itself from a small fishing village into one of the world’s most bustling cities, its food culture transformed as well. Starting in the 17th century, cafés sprang up all over to provide the growing metropolis with quick lunches of soba— a nutritious, protein-rich noodle made partly or wholly from buckwheat flour. Fragrantly nutty soba are still one of Japan’s favourite fast foods. They’re typically enjoyed cold in the summer months, dressed lightly to avoid overpowering their subtle flavour. Don’t be too polite when eating soba, as it’s believed that they can only be fully savoured by noisily slurping each noodle!
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Preparation time:
For 2 - 35 minsFor 4 - 40 mins -
Cooking time:
For 2 - 35 minsFor 4 - 40 mins

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

Cook time: For 2 - 35 mins | For 4 - 40 mins
Nutritional Information:
Per serving: Energy (kcal) 1039 Fat 50g of which saturates 9g Carbohydrates 89g of which sugars 16g Protein 60g Salt 3.55g
Ingredients:
Allergens in bold
Cucumber
Lime
Spring Onion
Chicken Thighs
Soba Noodles (eggs, gluten)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Peanut Butter (peanuts)
Sesame Oil (sesame)
Soy Sauce (gluten, soya)
Red Chilli Flakes
Peanuts (peanuts)
Add to Box
Mushroom Matar Korma


Nutritional Information:
Per serving: Energy (kcal) 919 Fat 42g of which saturates 16g Carbohydrates 106g of which sugars 8g Protein 32g Salt 1.61g
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:
In the hybrid culture of India’s Mughal Empire, elaborately adorned cookbooks were as much of a status symbol as any work of science or literature, helping to popularise a rich, spiced up Indian version of Persian cuisine. Korma, meat or vegetables braised in a rich yoghurt sauce, is perhaps the most prestigious recipe in this tradition— the emperor Shah Jahan feasted on it when he celebrated the construction of the Taj Mahal. Mushrooms grow more readily in Nepal than Northern India, but they’ve found new popularity as a strong, savoury ingredient, perfect for comforting, mild dishes with toasty, warming fragrances like this one.
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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) 919 Fat 42g of which saturates 16g Carbohydrates 106g of which sugars 8g Protein 32g Salt 1.61g
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
Chestnut Mushrooms
Ground Cashews (tree nuts)
Cardamom
Natural Yoghurt (dairy)
Single Cream (dairy)
Green Chilli
Sautéed Onion Paste
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Chilli Powder
Peas
Coriander
Cumin Seeds
Cinnamon Stick
Star Anise
Basmati Rice
Add to Box
Miso Pork & Cabbage


Nutritional Information:
Per serving: Energy (kcal) 951 Fat 43g of which saturates 13g Carbohydrates 95g of which sugars 18g Protein 44g Salt 1.57g
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:
This is a Japanese version of the classic thin-sliced pork stir fry from Sichuan, China known as hui guo rou— hence its local name of ‘hoikoro’. In line with Japanese tastes, punchy green garlic is replaced with mellow cabbage, and dark & sticky-sweet bean paste is replaced with the earthier, more complex flavour of miso. The result is every bit as delicious as the original, leaning more on the natural umami of the sliced pork and toning down the fiery flavour to bring out the sweetness of the onion and green pepper. Often paired with rice, we find that udon noodles provide a more lively base for the bright yet savoury sauce.
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

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

Cook time: For 2 - 25 mins | For 4 - 30 mins
Nutritional Information:
Per serving: Energy (kcal) 951 Fat 43g of which saturates 13g Carbohydrates 95g of which sugars 18g Protein 44g Salt 1.57g
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
Udon Noodles (gluten)
Pork Belly
Sweetheart Cabbage
Green Pepper
Onion
Sesame Seeds (sesame)
Crushed Garlic (sulphur dioxide and sulphites)
Chilli Bean Sauce (gluten, soya)
Sesame Oil (sesame)
Shaoxing Wine Vinegar
White Sugar
Miso (soya)
Add to Box
Chicken Shish & Tabbouleh


Nutritional Information:
Per serving: Energy (kcal) 406 Fat 10g of which saturates 4g Carbohydrates 38g of which sugars 15g Protein 41g Salt 0.32g
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:
While chopped, skewered meat has taken such diverse forms as Indian tikka, Indonesian satay and Japanese yakitori, it’s believed that the technique originated somewhere in Western Asia. In countries where wood-based fuel was scarce, cutting meat into smaller pieces and skewering them with the nearest sharp object was the fastest, most efficient way to grill. Eventually, sword-like skewers known as şiş (pronounced ‘shish’) were custom engineered for the task, and enjoying kebabs around the mangal (grill) became an important part of the culture not just of Turkey, but the entire Middle East.
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Preparation time:
For 2 - 40 minsFor 4 - 45 mins -
Cooking time:
For 2 - 45 minsFor 4 - 50 mins

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

Cook time: For 2 - 35 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 406 Fat 10g of which saturates 4g Carbohydrates 38g of which sugars 15g Protein 41g Salt 0.32g
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
Red Onion
Diced Chicken Thigh
Natural Yoghurt (dairy)
Ground Cumin
Paprika
Red Chilli Flakes
Crushed Garlic (sulphur dioxide and sulphites)
Sumac
Dried Oregano
Lemon
Bulgur Wheat (gluten)
Cider Vinegar
White Sugar
Parsley
Mint
Tomato
Add to Box
Aubergine Katsu Curry


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. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. Aubergine provides an earthy butteriness to our vegan katsu, coated in panko breadcrumbs that retain their light, crisp texture even when slathered in our full-bodied curry sauce
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Preparation time:
For 2 - 30 minsFor 4 - 45 mins -
Cooking time:
For 2 - 45 minsFor 4 - 50 mins

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

Cook time: For 2 - 45 mins | For 4 - 50 mins
Ingredients:
Allergens in bold
Carrot
Edamame Beans (soya)
Pickled Ginger
Sesame Oil (sesame)
Aubergine
Coconut Milk
Sushi Rice
Panko Breadcrumbs (gluten)
Sesame Seeds (sesame)
Vegetable Stock Pot (celery)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Aromatic Spice Blend
Sautéed Onion Paste
Plain Flour (gluten)
Soy Sauce (gluten, soya)
Nutritional Information:
Per serving: Energy (kcal) 811 Fat 41g of which saturates 21g Carbohydrates 82g of which sugars 9g Protein 22g Salt 4.14g
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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Vegan Feijoada



Prep time: For 2 - 40 mins | For 4 - 45 mins

Cook time: For 2 - 60 mins | For 4 - 65 mins
Ingredients:
Allergens in bold
Vegetable Stock Pot (celery)
Sweet Potato
Red Pepper
Smoked Paprika
Basmati Rice
Onion
Courgette
Thyme
Panko Breadcrumbs (gluten)
Crushed Garlic (sulphur dioxide and sulphites)
Dried Bay Leaf
Black Beans
Tomato
Green Chilli
Coriander
Lime
Nutritional Information:
Per serving: Energy (kcal) 607 Fat 6g of which saturates 1g Carbohydrates 107g of which sugars 12g Protein 28g Salt 3.51g
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:
You can find black beans served on rice all over America and the Caribbean, but only one country proudly boasts feijoada (pronounced 'fezsh-wa-duh') as its national dish. This may be a liberal adaptation of the Brazilian classic (it's usually anything but meat-free) but the vegetable topping at the end is inspired by the feijoadas made on Brazil's northeast coast. A good feijoada is not so much a recipe as the instruction manual for a complete feast; all sorts of toppings and salsas become a possibility when a potful of feijoada is in play, providing a colourful counterpoint to the dish's smoky, thick, dark and deliciously bean-enriched broth.
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Preparation time:
For 2 - 45 minsFor 4 - 55 mins -
Cooking time:
For 2 - 44 minsFor 4 - 55 mins
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Red Thai Duck Curry


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:
Thai cuisine’s use of various prepared curry pastes makes it easy to quickly prepare a dish with a complex flavour profile, and it also means that Thai cuisine traditionally encourages flexibility— red Thai curry paste is used for all sorts of marinades and stir-fries, in addition to the saucy coconut milk kaeng that we somewhat inaccurately call ‘curry’. Despite all that variety, you’d be hard pressed to find a Thai restaurant serve a duck kaeng that isn’t red. Perhaps it’s because the extra-savoury red chilli flavour cuts so marvellously through the sweet, juicy delicacy of duck meat. Who would dare tamper with such a classic?
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Preparation time:
For 2 - 15 minsFor 4 - 20 mins -
Cooking time:
For 2 - 45 minsFor 4 - 45 mins

Prep time: For 2 - 15 mins | For 4 - 20 mins

Cook time: For 2 - 45 mins | For 4 - 45 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
Red Thai Curry Paste (crustaceans, fish)
Paprika
Lemongrass
Palm Sugar
Coconut Milk
Aromatic Spice Blend
Onion
Green Beans
Thai Aubergine
Thai Basil
Coriander
Jasmine Rice
Duck Breasts
Lime Leaves
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Cauli Steaks & Channa Masala


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
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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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Stir Fried Udon with Prawns


Nutritional Information:
Per serving: Energy (kcal) 410 Fat 2g of which saturates 0g Carbohydrates 63g of which sugars 6g Protein 38g Salt 2.75g
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:
In Japan they’re known as udon, while in China they’re ‘cu mian’, or ‘thick noodles’, and are especially popular in the area around Shanghai. By either name, this flour and water-based pasta is a real marvel. Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir-fry sauce. For this recipe, we were inspired by the glossy soy sauce fries served up by Shanghai street food vendors, who deftly sear the super-heated flavours onto the mischievous noodles.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

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

Cook time: For 2 - 25 mins | For 4 - 30 mins
Nutritional Information:
Per serving: Energy (kcal) 410 Fat 2g of which saturates 0g Carbohydrates 63g of which sugars 6g Protein 38g Salt 2.75g
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
Udon Noodles (gluten)
Spring Onion
Mangetout
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Prawns (crustaceans)
Red Chilli Flakes
White Pepper
Shaoxing Wine Vinegar
Vegetarian Stir Fry Sauce (gluten, soya)
Coriander
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Ginger Chicken


Nutritional Information:
Per serving: Energy (kcal) 1025 Fat 25g of which saturates 2g Carbohydrates 128g of which sugars 15g Protein 72g Salt 4.03g
Recipe Description:
The starchy stem of the sacred lotus plant is popular as a vegetable in China and Japan, both for its celery-like crunch and down-to-earth sweetness, and also the uniquely attractive pattern of holes running through it. Sliced, its floral prettiness lends itself equally well to pickles, garnishes, clear broths and stir fries. Our ginger and soy marinade is typically Japanese - understated and clean-tasting, not too spicy or herby, bringing the essential flavours of the chicken and lotus root to the foreground where they belong.
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Preparation time:
For 2 - 30 minsFor 4 - 35 mins -
Cooking time:
For 2 - 35 minsFor 4 - 40 mins

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

Cook time: For 2 - 35 mins | For 4 - 40 mins
Nutritional Information:
Per serving: Energy (kcal) 1025 Fat 25g of which saturates 2g Carbohydrates 128g of which sugars 15g Protein 72g Salt 4.03g
Ingredients:
Allergens in bold
Crushed Ginger (sulphur dioxide and sulphites)
Red Chilli Flakes
Soy Sauce (gluten, soya)
Diced Chicken Breast
Onion
Carrot
Lotus Root
Edamame Beans (soya)
Jasmine Rice
Sesame Oil (sesame)
Coriander
Cornflour
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Burmese Tofu Curry


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.
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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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Chinese Red Braised Pork


Nutritional Information:
Per serving: Energy (kcal) 612 Fat 10g of which saturates 3g Carbohydrates 84g of which sugars 10g Protein 60g Salt 3.93g
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:
‘Chinese cooking’ encompasses so many different regions and traditions that you might just as easily try and talk about ‘European cooking’. But there’s one dish that can be found all over China, with just a few regional tweaks here and there— Hong Shao Rou, or ‘red braised pork’, named for the distinctive hue that the dark sauce gives to the pale meat. Even the humblest home-cooked version tastes luxurious, thanks to the deep, dark & caramelised flavour of the concentrated soy sauce, while the aromatics & spices give off a comforting, fragrant aura that makes this indulgent dish feel downright healthy.
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 50 minsFor 4 - 60 mins

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

Cook time: For 2 - 50 mins | For 4 - 60 mins
Nutritional Information:
Per serving: Energy (kcal) 612 Fat 10g of which saturates 3g Carbohydrates 84g of which sugars 10g Protein 60g Salt 3.93g
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
Chicken Stock Pot (celery)
Diced Pork
Spring Onion
Ginger
Shaoxing Wine Vinegar
Dark Soy Sauce (gluten, soya)
Palm Sugar
Star Anise
Jasmine Rice
Tenderstem Broccoli
Vegetarian Stir Fry Sauce (gluten, soya)
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Creamy Mauritian Lentils & Chayote


Recipe Description:
Mauritius was an uninhabited island when it was first settled on by Arab traders during the Middle Ages. Centuries of colonisation and migration has produced a uniquely cosmopolitan food culture, remixing French, Indian and Chinese cuisine into something uniquely suited to the relatively mild tropical climate. Chouchou, a type of squash originally from Mexico, is often plucked straight from the vine in the cook’s own garden, and then sautéed in a mild, aromatic blend of spices until at its juicy, refreshing best. This is a fruity, flavoursome array of dishes, blending European herbs with Asian spices and technique.
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Preparation time:
For 2 - 35 minsFor 4 - 40 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
Ingredients:
Allergens in bold
Brown Lentils
Onion
Thyme
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Turmeric
Ground Cumin
Natural Yoghurt (dairy)
Coriander
Basmati Rice
Chayote
Green Chilli
Dried Bay Leaf
Lemon
Mustard Seeds (mustard)
Butter (dairy)
Nutritional Information:
Per serving: Energy (kcal) 795 Fat 20g of which saturates 9g Carbohydrates 120g of which sugars 9g Protein 21g Salt 2.28g
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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Lamb Mince & Lentil Pilaf


Nutritional Information:
Energy (kcal) 850 Fat 44g of which saturates 19g Carbohydrates 65g of which sugars 19g Protein 49g Salt 2.43g
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Pilaf is a dish so ancient, its origins probably predate the beginning of recorded history. Wherever it was first made, what we do know is that for many people across Asia all the way to the Mediterranean sea, there is no cooking technique more deeply rooted than the simmering of rice in a flavourful broth, timed perfectly so that each grain is fluffy and separate, with its own distinct bite. Our pilaf is a showcase of hearty ingredients that are popular across the Middle East and the Levant, but especially celebrates the lip-smacking tartness of fruity pomegranate seeds, tangy sumac and refreshing mint yoghurt.
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Preparation time:
For 2 - 45 minsFor 4 - 45 mins -
Cooking time:
For 2 - 55 minsFor 4 - 70 mins

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

Cook time: For 2 - 55 mins | For 4 - 70 mins
Nutritional Information:
Energy (kcal) 850 Fat 44g of which saturates 19g Carbohydrates 65g of which sugars 19g Protein 49g Salt 2.43g
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Allergens in bold
Onion
Aubergine
Courgette
Parsley
Mint
Pomegranate
Lamb Mince
Sumac
Natural Yoghurt (dairy)
Hariyali Paste
Crushed Garlic (sulphur dioxide and sulphites)
Sunset Spices
Chicken Stock Pot (celery)
Basmati Rice
Puy Lentils
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Beef Mafe


Nutritional Information:
Per serving: Energy (kcal) 741 Fat 25g of which saturates 6g Carbohydrates 86g of which sugars 10g Protein 46g Salt 2.51g
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:
Mafé is a deeply comforting, rich tomato & peanut stew. Peanuts are Senegal’s primary crop; once brought over from South America, they soon eclipsed the region’s native ‘Bambara groundnut’ as a national staple food. The Bambara groundnut is now a rare and somewhat neglected crop, but its memory lives on in this traditional favourite, popular all over West Africa and further afield. Sometimes featuring chicken or fish, we’ve gone for the beef mafé that is often cooked for special occasions in Senegal, the deep nuttiness of the sauce not proving too overpowering for the beef’s assertively meaty flavour.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 40 minsFor 4 - 45 mins

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

Cook time: For 2 - 40 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 741 Fat 25g of which saturates 6g Carbohydrates 86g of which sugars 10g Protein 46g Salt 2.51g
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
Carrot
Diced Beef
Crushed Garlic (sulphur dioxide and sulphites)
Red Chilli Flakes
Dried Bay Leaf
Chicken Stock Pot (celery)
Peanut Butter (peanuts)
Tomato Passata
Basmati Rice
Add to Box
Roast Cauliflower with Tahini


Nutritional Information:
Per serving: Energy (kcal) 808 Fat 29g of which saturates 3g Carbohydrates 107g of which sugars 25g Protein 33g Salt 0.69g
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:
Cauliflower probably originated in Cyprus, but it was Arab sailors who introduced it all over the world during the Middle Ages. It’s a mystery, then, why whole roasted cauliflower has taken so long to become a global trend. But once Israeli chef Eyal Shani served it at his fast-casual pita sandwich chain Miznon, the world caught on to its charred, meaty appeal. Inspired as much by traditional Middle Eastern cuisine as modern Israeli vegan dining, our sophisticated version is scattered bountifully with pomegranate and almond and slathered with lemon and tahini for a dish that is as impressive-looking as it is genuinely tasty.
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Preparation time:
For 2 - 35 minsFor 4 - 40 mins -
Cooking time:
For 2 - 40 minsFor 4 - 45 mins

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

Cook time: For 2 - 40 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 808 Fat 29g of which saturates 3g Carbohydrates 107g of which sugars 25g Protein 33g Salt 0.69g
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
Fragrant Fusion Blend
Giant Couscous (gluten)
Tomato
Parsley
Pomegranate
Lemon
Flaked Almonds (tree nuts)
Cumin Seeds
Tahini (sesame)
Crushed Garlic (sulphur dioxide and sulphites)
Zahtar Spice Blend (sesame)
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Chicken Biryani


Recipe Description:
Anywhere in India that there’s a Muslim community or a history of Persian trade, there’s a biryani, a supercharged Indo-Persian pilaf cooked in a single pot. Biryani is, literally, a potted history of India, a cross-cultural cosmopolitan blend spread out in infinite regional variations, each a distillation of that community’s favourite flavours. In our version, spicy marinated chicken is browned in an onion tarka. Then the real magic happens, fragrant rice steaming and stewing together with the meat into infinitely more than the sum of its parts.

Prep time: For 2 - 45 mins | For 4 - 65 mins

Cook time: For 2 - 50 mins | For 4 - 75 mins
Ingredients:
Allergens in bold
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Smoky Blend
Natural Yoghurt (dairy)
Diced Chicken Thigh
Onion
Green Chilli
Basmati Rice
Mint
Coriander
Cardamom
Cinnamon Stick
Cumin Seeds
Star Anise
Cucumber
Tomato
Red Onion
Lemon
Add to Box
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
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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)
Add to Box
Malaysian Lamb Stir Fry


Nutritional Information:
Per serving: Energy (kcal) 727 Fat 19g of which saturates 6g Carbohydrates 98g of which sugars 17g Protein 44g Salt 3.6g
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:
Malaysian and Singaporean cuisine is so dizzyingly diverse that a casual meal can start to feel like peeling back layers of history and colonisation, encountering Thai flavours, Chinese techniques, Indian aromas, and traces of both Western and Middle Eastern influence among the fragrancy and punch of local Malay cuisine. This succulent lamb is an example of how southern Chinese-style cooking has become richer and spicier in its Malaysian incarnation— sweeter, darker kecap manis takes soy sauce’s place, while a garnish of toasted coconut, crispy onions and smoky chilli oil offers an unforgettable first impression before the first bite
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 50 minsFor 4 - 65 mins

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

Cook time: For 2 - 50 mins | For 4 - 65 mins
Nutritional Information:
Per serving: Energy (kcal) 727 Fat 19g of which saturates 6g Carbohydrates 98g of which sugars 17g Protein 44g Salt 3.6g
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
Red Pepper
Green Pepper
Red Chilli
Lemongrass
Chicken Stock Pot (celery)
Lamb Strips
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Desiccated Coconut (sulphur dioxide and sulphites)
Basmati Rice
Kecap Manis (soya)
Chiu Chow Chilli Oil
Crispy Fried Onions (gluten)
Add to Box
Turkish Veggie Manti


Nutritional Information:
Per serving: Energy (kcal) 558 Fat 8g of which saturates 4g Carbohydrates 98g of which sugars 19g Protein 23g Salt 0.98g
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:
Manti are perhaps the missing link between Chinese and Italian cuisine, said to have been brought to Turkey by the nomadic Central Asian tribes who settled in Anatolia during the middle ages. The word ‘manti’ is thought to be related to the Mandarin word ‘mantou’, meaning a steamed bun. While resembling a cross between pasta and steamed dumplings when plated, it’s the dramatic, vigorous flavours that set Turkish manti apart from other dumplings, with the cooling yoghurt and buttery tomato sauce coating the earthy spiced dumpling in a layer of lip-smacking satisfaction.
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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
Nutritional Information:
Per serving: Energy (kcal) 558 Fat 8g of which saturates 4g Carbohydrates 98g of which sugars 19g Protein 23g Salt 0.98g
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
Potato
Parsley
Mint
Baby Spinach
Red Chilli Flakes
Paprika
Natural Yoghurt (dairy)
Crushed Garlic (sulphur dioxide and sulphites)
Tomato Passata
Butter (dairy)
Sumac
Dumpling Pastry (gluten)
Add to Box
Sticky Korean Pork Chops


Nutritional Information:
Per serving: Energy (kcal) 596 Fat 8g of which saturates 2g Carbohydrates 95g of which sugars 26g Protein 43g Salt 3.25g
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:
Korean cuisine has always involved jang, the name for a variety of soy-based fermented sauces. Soy sauce itself is a type of ‘jang’, as is the soybean paste left over once the sauce has been brewed and strained. Jang used to be spiced with various local varieties of peppercorn; but ever since gochu-jang (a soybean paste infused with deep red Korean dried chilli powder) arrived, it has defined so much about South Korean cuisine. Smoky, sweet, and intensely savoury, it pairs well with ingredients like honey and soy that can amplify its key flavours while softening its spiciness, as in these decadently marinated pork chops.
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 45 minsFor 4 - 55 mins

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

Cook time: For 2 - 45 mins | For 4 - 55 mins
Nutritional Information:
Per serving: Energy (kcal) 596 Fat 8g of which saturates 2g Carbohydrates 95g of which sugars 26g Protein 43g Salt 3.25g
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)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Honey
Pork Chops
Gochugaru Flakes
Rice Wine Vinegar
Palm Sugar
Cucumber
Broccoli
Spring Onion
Red Chilli
Jasmine Rice
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Masala Roasted Chicken Dinner


Nutritional Information:
Per serving: Energy (kcal) 574 Fat 24g of which saturates 10g Carbohydrates 48g of which sugars 7g Protein 43g Salt 1.81g
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:
In the ‘50s and ‘60s, Punjabis and Sikhs moved to the Midlands to work in Britain’s factories and foundries. Initially, racism and hostility barred these immigrants from the area’s pubs; but as the traditional trade struggled, several establishments found a new lease of life thanks to Indian publicans, who began serving Punjabi food alongside the typical draught ales and lagers. The ‘Desi pub’ redefined the British institution for a more inclusive era, while also introducing ingenious twists on classic pub food— like this hearty English roast, spiced up with a classic tandoori marinade, garam masala gravy, Desi roast potatoes and minted peas.
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Preparation time:
For 2 - 40 minsFor 4 - 50 mins -
Cooking time:
For 2 - 60 minsFor 4 - 70 mins

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

Cook time: For 2 - 60 mins | For 4 - 70 mins
Nutritional Information:
Per serving: Energy (kcal) 574 Fat 24g of which saturates 10g Carbohydrates 48g of which sugars 7g Protein 43g Salt 1.81g
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
Lemon
Aromatic Spice Blend
Tandoori Paste
Chicken Legs
Potato
Carrot
Savoury Tarka (mustard)
Mint
Fennel Seeds
Sautéed Onion Paste
Cornflour
Garam Masala
Crushed Garlic (sulphur dioxide and sulphites)
Red Chilli Flakes
Butter (dairy)
Peas
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Turkish 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
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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)
Mint
Parsley
Onion
Potato
Baby Spinach
Zahtar Spice Blend (sesame)
Red Chilli Flakes
Tomato
Coconut Yoghurt
Crushed Garlic (sulphur dioxide and sulphites)
Nutritional Information:
Per serving: Energy (kcal) 629 Fat 19g of which saturates 15g Carbohydrates 97g of which sugars 7g Protein 18g Salt 0.29g
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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Vegan Mapo Tofu


Nutritional Information:
Per serving: Energy (kcal) 657 Fat 15g of which saturates 2g Carbohydrates 98g of which sugars 13g Protein 33g Salt 3.06
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:
Mapo tofu was named after a pockmarked (ma-zi) old woman (popo) restaurateur in Chengdu. Passing oil sellers carrying their wares to the markets would stop by for a quick meal, handing her their own ingredients and challenging her to improvise. This explosive dish was the most popular result. The black beans and chilli paste offer more than enough umami flavour to make the tofu richly satisfying, its silky textural caress disguising the bold, peppery ma la (numbing heat) waiting to jump out. Our added peas supply just enough of a sweet note to keep you coming back for more of that Sichuan fire
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 30 mins

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

Cook time: For 2 - 25 mins | For 4 - 30 mins
Nutritional Information:
Per serving: Energy (kcal) 657 Fat 15g of which saturates 2g Carbohydrates 98g of which sugars 13g Protein 33g Salt 3.06
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
Tofu (soya)
Vegetable Stock Pot (celery)
Jasmine Rice
Spring Onion
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Sichuan Peppercorns
Chilli Bean Sauce (gluten, soya)
Black Beans (soya)
White Pepper
Peas
White Sugar
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Bengali Salmon Jhol


Recipe Description:
The area known as Bengal covers the fertile floodplains of the world’s largest delta, where the Ganges river meets the sea. ‘Fish and rice make a Bengali’, goes the saying, and indeed macher jhol (‘fish stew’) is still the main event at the multi-course extravaganza that is a traditional Bengali meal. While the ingredients might seem humble, Bengali techniques maximise on flavour. Frying the fish to develop a flavourful sear is crucial, as is the mustard seed tarka at the stew’s base. Mustard is treated as a spice, vegetable and cooking oil; its surprisingly pungent kick leaps out of the region’s deceptively simple home cooking.
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Preparation time:
For 2 - 35 minsFor 4 - 45 mins -
Cooking time:
For 2 - 60 minsFor 4 - 70 mins

Prep time: For 2 - 35 mins | For 4 - 45 mins

Cook time: For 2 - 60 mins | For 4 - 70 mins
Ingredients:
Allergens in bold
Aromatic Spice Blend
Salmon Fillet (fish)
Crushed Ginger (sulphur dioxide and sulphites)
Onion
Green Chilli
Potato
Cumin Seeds
Mustard Seeds (mustard)
Fresh Curry Leaf
Basmati Rice
Coriander
Tomato Passata
Nutritional Information:
Per serving: Energy (kcal) 676 Fat 23g of which saturates 5g Carbohydrates 81g of which sugars 5g Protein 40g Salt 0.31g
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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Vegan Laksa


Nutritional Information:
Per serving: Energy (kcal) 838 Fat 32g of which saturates 20g Carbohydrates 117g of which sugars 13g Protein 24g Salt 4.08g
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:
Centuries ago, Chinese traders were drawn to the new opportunities available on the coast of modern-day Singapore, Malaysia and Indonesia, some settling down in the area with local wives. These families were the ancestors of the Peranakans, whose cuisine to this day is a unique mix of Chinese and Malay traditions. Laksa is a defining dish of this ‘nonya’ (‘auntie’) food, named as a tribute to the women who have passed down its secrets through the generations. It’s a perfect marriage between the soothing, refined slurp of a Chinese noodle soup and the flavourful punch of Southeast Asian curry pastes, chilli and coconut milk.
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Preparation time:
For 2 - 40 minsFor 4 - 45 mins -
Cooking time:
For 2 - 45 minsFor 4 - 50 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) 838 Fat 32g of which saturates 20g Carbohydrates 117g of which sugars 13g Protein 24g Salt 4.08g
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
Green Chilli
Turmeric Root
Onion
Lemongrass
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Ground Cashews (tree nuts)
Aromatic Spice Blend
Carrot
Mangetout
Chestnut Mushrooms
Coriander
Vegetable Stock Pot (celery)
Rice Ribbon Noodles
Star Anise
Coconut Milk
Lime
Crispy Fried Onions (gluten)
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Lahma Bil Basal


Nutritional Information:
Per serving: Energy (kcal) 406 Fat 12g of which saturates 5g Carbohydrates 33g of which sugars 8g Protein 41g Salt 2.46g
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:
Much of Egyptian cooking takes its cue from the neighbouring countries of the Middle East, offering its own spin on everything from mezze to kebabs. Yet it also has a distinct tradition of its own, using fewer spices and based around simple, gentle preparations of fresh vegetables & meat from the fertile plains along the river Nile. In their home-cooked buttery heartiness, recipes like this beef & onion stew could be mistaken for rustic French bistro food— but it’s worth bearing in mind that even the ‘French’ delicacy foie gras actually originated in ancient Egypt, where the onion bulb was revered as a symbol of eternal life.
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 35 minsFor 4 - 40 mins

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

Cook time: For 2 - 35 mins | For 4 - 40 mins
Nutritional Information:
Per serving: Energy (kcal) 406 Fat 12g of which saturates 5g Carbohydrates 33g of which sugars 8g Protein 41g Salt 2.46g
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
Beef Strips
Dried Bay Leaf
Chicken Stock Pot (celery)
Bulgur Wheat (gluten)
Tomato Purée
Crushed Garlic (sulphur dioxide and sulphites)
Parsley
Green Beans
Tomato
Zahtar Spice Blend (sesame)
Sautéed Onion Paste
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