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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
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Chicken Bibimbap
Bowlful of rice, veg, & fiery Korean chicken with gochujang sauce.

45 mins
£6.40 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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Salmon in Black Bean Sauce
Salmon in home-made black bean sauce with broccoli & rice.

45 mins
£8.50 PP
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Khao Pad Goong
Prawn fried rice, Thai-style, with tangy mango salad on the side.

45 mins
£7.50 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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Chicken Katsu
Panko-breaded chicken with Japanese curry, rice & edamame salad.

30 mins
£7.90 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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Vegan Lo Mein
Noodles tossed with stir-fried veg. With miso-glazed cabbage.

40 mins
£5.50 PP
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Pork Larb Salad
Zingy, minty-fresh Southeast Asian pork and young papaya salad.

45 mins
£7.60 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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Romy Gill's Banana Sabzi
Hearty green banana kicks off a surprisingly savoury, spicy feast.

30 mins
£5.00 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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Georgian Satsivi
Chicken in a creamy walnut sauce. With broccoli & pita bread.

60 mins
£6.80 PP
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Miso Aubergine
Deeply comforting miso glazed aubergines with cucumber salad.

30 mins
£5.60 PP
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Brazilian Fish Stew
Zesty white fish stewed in tomato & coconut. With rice.

35 mins
£6.80 PP
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Sri Lankan Okra Curry
Fragrant coconut curry, with fresh okra, hearty potato & zingy lime.

40 mins
£5.00 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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Filipino Lamb Adobo
Lamb in a garlicky soy sauce & vinegar braise, with rice and mango slaw.

70 mins
£9.00 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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Green Thai Chicken Noodle Soup
Thai green curry soup with chicken & rice noodles.

40 mins
£6.70 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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Beef & Mushroom Dashi Stew
Braised beef, fresh & dried shiitake, soy sauce & smoky dashi.

50 mins
£8.60 PP
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Poached Prawns
Delicate poached prawns in ginger & spring onion sauce. With rice.

20 mins
£5.80 PP
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Cantonese Pork
Classic Hong Kong pork dish with a rich, sticky-sweet sauce.

30 mins
£5.80 PP
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Hanoi Beef Pho
Flash-fried pepper steak, fragrant broth, rice noodles, chilli & herbs.

20 mins
£7.20 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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Prawn Makhani with Pilau Rice
Smoky tandoori-marinated prawns in a creamy curry sauce.

35 mins
£6.70 PP
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Vegan Musakhan
Flatbreads topped with charred aubergine, courgette, almonds & zahtar.

40 mins
£6.00 PP
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Masala Dosa
South India's perfect pancake, crisp yet pillowy, with sambar & chutneys.

70 mins
£7.00 PP
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Crispy Sichuan Duck Leg
Slow-roast Sichuan pepper duck with sweet potato mash & pak choi.

60 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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Kung Po Chicken
Sticky soy-glazed chicken with tingly Sichuan pepper, chilli & peanuts.

35 mins
£7.50 PP
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Egyptian Lamb Bamia
Bamia (which simply means ‘okra’) is a food with deep Egyptian roots.

40 mins
£7.45 PP
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Chicken in Black Bean Sauce
Chicken & baby corn in a DIY Cantonese-style black bean sauce.

20 mins
£7.40 PP
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Vegan Courgette Pancakes
Crispy Korean pancakes with refreshing courgette & spicy, tangy kimchi.

40
£6.00 PP
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Lomo Saltado
Beef stir-fry in a fruity Peruvian aji amarillo, tomato & herb gravy, served with chips.

30 mins
£6.20 PP
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Sichuanese Chicken Thigh & Rice
Chicken & mushrooms braised in a sweet-spicy Sichuan sauce, served over jasmine rice.

30 mins
£6.80 PP
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Crispy Jackfruit Pancakes
Hoisin-marinated jackfruit in a delicate rice pancake, garnished with bright greens.

55 mins
£8.50 PP
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Persian Roast Aubergine
Sumac roasted aubergine on a bed of lentil stew & turmeric rice.

40 mins
£5.00 PP
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Iranian Adas Polo
Herby persian rice & lentil pilaf, topped with roasted beetroot.

40 mins
£5.50 PP
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Saliha Ahmed's Baked Fish Korma
Balanced, creamy and opulent saffron-scented fish korma.

25 mins
£7.60 PP
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Spicy Pork Miso Udon
Bouncy noodles in pork broth with chilli bean, miso & pak choi.

30 mins
£7.20 PP
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Braised Tofu
Red-braised tofu on rice, heady with fresh ginger & shiitake.

25 mins
£6.80 PP
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Sri Lankan Lamb Hopper
Edible pancake bowl nestles a meltingly tender lamb & aubergine curry.

50 mins
£7.80 PP
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Amritsari Chicken Curry
served with crunchy papads and the tang of our carrot pickle

45 mins
£8.00 PP
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Malaysian Curry Puffs
Flaky handheld pastries filled with fragrant Malaysian potato & pea curry.

60 mins
£7.60 PP
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Prawn Bibimbap
A hearty Korean bowlful of rice, prawns, spicy gochujang and colourful veg.

45 mins
£8.60 PP
Add to Box

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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)
Chicken Bibimbap


Nutritional Information:
Per serving: Energy (kcal) 484 Fat 12g of which saturates 4g Carbohydrates 53g of which sugars 27g Protein 42g Salt 6.12g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Whether it originated as the traditional meal during an ancestral memorial ceremony, a way of using up leftovers before the new year, or a portable farmer’s lunch, bibimbap has surely been around for centuries. Even before the Korean language had an alphabet, Korean tables were graced with this hearty, nutritious one-bowl meal of rice, vegetables, gochujang and other side dishes. Don’t focus too hard on the precise layout of the various ingredients: as soon as a bibimbap reaches the table, its lucky recipient is expected to gleefully swirl the ingredients together, ensuring an explosive symphony of flavour with every mouthful.
-
Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 45 minsFor 4 - 50 mins

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

Cook time: For 2 - 45 mins | For 4 - 50 mins
Nutritional Information:
Per serving: Energy (kcal) 484 Fat 12g of which saturates 4g Carbohydrates 53g of which sugars 27g Protein 42g Salt 6.12g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Allergens in bold
Soy Sauce (gluten, soya)
Gochujang Paste (gluten)
Sesame Oil (sesame)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Honey
Diced Chicken Thigh
Gochugaru Flakes
Rice Wine Vinegar
Palm Sugar
Cucumber
Carrot
Sesame Seeds (sesame)
Sushi Rice
Red Pepper
Spring Onion
Chicken Stock Pot (celery)
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
-
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
Salmon in Black Bean Sauce


Nutritional Information:
Per serving: Energy (kcal) 796 Fat 33g of which saturates 7g Carbohydrates 73g of which sugars 10g Protein 47g Salt 3.49g
Recipe Description:
The salted and dried-out soybeans known as ‘black beans’ have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. There’s no fixed recipe for ‘black bean sauce’ in China, and pre-prepared mixtures simply don’t compare to the versatility and flavour that comes from using whole black beans. Our Cantonese-style sauce is imbued with garlic and ginger aromas that provide a clean, refreshing aura to balance the savoury depth of the black beans and umami-rich salmon.
-
Preparation time:
For 2 - 30 minsFor 4 - 45 mins -
Cooking time:
For 2 - 45 minsFor 4 - 60 mins

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

Cook time: For 2 - 45 mins | For 4 - 60 mins
Nutritional Information:
Per serving: Energy (kcal) 796 Fat 33g of which saturates 7g Carbohydrates 73g of which sugars 10g Protein 47g Salt 3.49g
Ingredients:
Allergens in bold
Salmon Fillet (fish)
Spring Onion
Broccoli
Crushed Ginger (sulphur dioxide and sulphites)
Red Chilli Flakes
Vegetable Stock Pot (celery)
Crushed Garlic (sulphur dioxide and sulphites)
Rice Wine Vinegar
Dark Soy Sauce (gluten, soya)
Chilli Garlic Sauce (gluten, soya)
Black Beans (soya)
Jasmine Rice
Sesame Oil (sesame)
Khao Pad Goong


Nutritional Information:
Per serving: Energy (kcal) 864 Fat 19g of which saturates 3g Carbohydrates 138g of which sugars 38g Protein 50g Salt 1.29g
Recipe Description:
The practice of cooking leftover rice in a very hot wok doesn’t stop at the Chinese border. In many Thai homes, fried rice is the perfect all-day meal, whipped up on demand just as quickly as a decent sandwich. But it’s also an increasingly popular street food, and even finds its way into beautifully presented dishes in upmarket restaurants, sometimes stuffed inside of a pineapple. While less elaborate than that, our fried rice also adds a touch of celebratory, fruity flavour, with the tangy raw mango salad adding both depth and brightness to a satisfyingly straightforward stir-fry of fresh prawns.
-
Preparation time:
For 2 - 35 minsFor 4 - 40 mins -
Cooking time:
For 2 - 45 minsFor 4 - 50 mins

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

Cook time: For 2 - 45 mins | For 4 - 50 mins
Nutritional Information:
Per serving: Energy (kcal) 864 Fat 19g of which saturates 3g Carbohydrates 138g of which sugars 38g Protein 50g Salt 1.29g
Ingredients:
Allergens in bold
Raw Mango
Carrot
Red Chilli
Coriander
Lime
Jasmine Rice
Spring Onion
Bamboo Shoots
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Massaman Paste (crustaceans, fish)
Prawns (crustaceans)
Sesame Oil (sesame)
Aubergine Beef Koftas


Nutritional Information:
Per serving: Energy (kcal) 707 Fat 15g of which saturates 4g Carbohydrates 93g of which sugars 16g Protein 48g Salt 1.77g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Iraqi cuisine may contain recognisable Middle Eastern staples such as mezze, hummus, kofta and kebabs, but Iraqi chefs are justifiably proud of their unique spin on these familiar dishes. Case in point, this aubergine and kofta casserole, where slices of aubergine are rolled around the kofta, tender meaty bites dripping with a hearty tomato sauce thickened with ground almonds. The presentation is likely inspired by dolma (stuffed, wrapped leaves), also an Iraqi favourite. The herby, savoury-sweet and fragrant meat filling is a wonderfully deft balance of flavours
-
Preparation time:
For 2 - 30 minsFor 4 - 40 mins -
Cooking time:
For 2 - 60 minsFor 4 - 70 mins

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

Cook time: For 2 - 60 mins | For 4 - 70 mins
Nutritional Information:
Per serving: Energy (kcal) 707 Fat 15g of which saturates 4g Carbohydrates 93g of which sugars 16g Protein 48g Salt 1.77g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Allergens in bold
Aubergine
Red Onion
Coriander
Parsley
Pomegranate Molasses
Beef Mince
Baharat Seasoning
Ground Cinnamon
Red Chilli Flakes
Tomato Passata
Ground Almonds (tree nuts)
Pita Bread (gluten)
Chicken Katsu


Recipe Description:
Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Foreign meats and spices had been prohibitively expensive before, but Yoshoku food thrived in Japan’s post-war economic boom, with katsukare its deserving figurehead. The kare covers the cutlet without compromising its crispiness, a deceptively simple symphony of textures bursting with full-bodied curry flavour.
-
Preparation time:
For 2 - 25 minsFor 4 - 40 mins -
Cooking time:
For 2 - 30 minsFor 4 - 45 mins

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

Cook time: For 2 - 30 mins | For 4 - 45 mins
Ingredients:
Allergens in bold
Carrot
Edamame Beans (soya)
Pickled Ginger
Sesame Oil (sesame)
Sushi Rice
Panko Breadcrumbs (gluten)
Sesame Seeds (sesame)
Diced Chicken Breast
Chicken Stock Pot (celery)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Aromatic Spice Blend
Sautéed Onion Paste
Plain Flour (gluten)
Coconut Milk
Soy Sauce (gluten, soya)
Nutritional Information:
Per serving: Energy (kcal) 789 Fat 25g of which saturates 5g Carbohydrates 70g of which sugars 7g Protein 64g Salt 3.82g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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.
-
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
Vegan Lo Mein


Nutritional Information:
Per serving: Energy (kcal) 467 Fat 14g of which saturates 12g Carbohydrates 69g of which sugars 9g Protein 19g Salt 3.53g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
The noodles for a chow mein are stir-fried until lightly crisp in places, needing lots of oil to keep them slippery, whereas an authentic Cantonese lo mein requires only that noodles be stirred through at the end of cooking. Not only is the taste subtler and cleaner, accentuating the brightness of the vegetables; it also ensures that the starchiness of the noodles mingles with the wet ingredients to create a silky, emulsified sauce that is addictively slurpable. The accompanying Chinese cabbage’s sweet juiciness pairs well with pickled or fermented flavours, as in Korean kimchi or this delicately salty glaze of savoury miso.
-
Preparation time:
For 2 - 35 minsFor 4 - 45 mins -
Cooking time:
For 2 - 40 minsFor 4 - 50 mins

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

Cook time: For 2 - 40 mins | For 4 - 50 mins
Nutritional Information:
Per serving: Energy (kcal) 467 Fat 14g of which saturates 12g Carbohydrates 69g of which sugars 9g Protein 19g Salt 3.53g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Allergens in bold
Chinese Cabbage
Miso (soya)
Sesame Seeds (sesame)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Shiitake Mushrooms
Rice Ribbon Noodles
Soy Sauce (gluten, soya)
Rice Wine Vinegar
Spring Onion
Red Chilli Flakes
Sesame Oil (sesame)
Pork Larb Salad


Nutritional Information:
Per serving: Energy (kcal) 550 Fat 29g of which saturates 6g Carbohydrates 39g of which sugars 15g Protein 39g Salt 3.36
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
The Lao people of Laos and northern Thailand have often been unfairly eclipsed, their identities and culture rolled into a homogenised concept of Thai-ness. Often mislabelled in restaurants around the world as Thai food, Laotian larb deserves its own distinct place in the hallowed halls of Asian cuisine. This minty salad of minced meat and raw vegetables has a distinctively zesty, cooling freshness, bolstered by the typically Lao fondness for unripe tropical fruit in savoury dishes, such as this piquant green papaya
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 45 minsFor 4 - 45 mins

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

Cook time: For 2 - 45 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 550 Fat 29g of which saturates 6g Carbohydrates 39g of which sugars 15g Protein 39g Salt 3.36
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Allergens in bold
Raw Papaya
Carrot
Spring Onion
Coriander
Mint
Peanuts (peanuts)
Red Chilli Flakes
Sesame Oil (sesame)
Crushed Ginger (sulphur dioxide and sulphites)
Lime
Garlic Clove
Lemongrass
Pork Mince
Red Chilli
Soy Sauce (gluten, soya)
Palm Sugar
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.
Romy Gill's Banana Sabzi


Nutritional Information:
Per serving: Energy (kcal) 727 Fat 27g of which saturates 19g Carbohydrates 118g of which sugars 29g Protein 14g Salt 0.06g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Now a full-fledged celebrity chef with an MBE to boot, it’s hard to believe that Romy Gill opened her first restaurant just 6 years ago. But she spent decades plotting and perfecting her skills. Her journey began when, homesick in the UK, a bad experience at a local Indian restaurant instilled in her the ambition of showing Britain that Indian cuisine should be about fresh ingredients and nuanced, comforting flavour. Zaika is Romy’s debut book, a tribute to the ‘simple yet delicious’ plant-based food she grew up with in West Bengal. This sabzi turns hearty, savoury green banana into the vehicle for a tangy, rich and fragrant flavour bonanza.
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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) 727 Fat 27g of which saturates 19g Carbohydrates 118g of which sugars 29g Protein 14g Salt 0.06g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Allergens in bold
Green Banana
Basmati Rice
Green Chilli
Tomato
Coriander
Mustard Seeds (mustard)
Crushed Garlic (sulphur dioxide and sulphites)
Sautéed Onion Paste
Turmeric
Garam Masala
Coconut Yoghurt
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
Georgian Satsivi


Nutritional Information:
Per serving: Energy (kcal) 926 Fat 59g of which saturates 18g Carbohydrates 59g of which sugars 11g Protein 48g Salt 3.01
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:
Georgia is a small country with outstanding natural beauty and a unique, generous food culture. Legend has it that the capital city of Tbilisi was founded when King Vakhtang went hunting in the forest and stumbled upon a pheasant that had fallen into some hot springs; he divided up the perfectly cooked bird, held a feast and began construction on that very spot. These days the walnut sauce satsivi has overtaken hot spring water as the preferred poultry cooking medium, especially during New Year’s celebrations. Creamy and comforting, this extraordinary dish amplifies the walnuts’ earthy flavour while smoothing out their bitter edge.
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Preparation time:
For 2 - 30 minsFor 4 - 45 mins -
Cooking time:
For 2 - 60 minsFor 4 - 70 mins

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

Cook time: For 2 - 60 mins | For 4 - 70 mins
Nutritional Information:
Per serving: Energy (kcal) 926 Fat 59g of which saturates 18g Carbohydrates 59g of which sugars 11g Protein 48g Salt 3.01
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
Broccoli
Coriander Seeds
Dried Bay Leaf
Cider Vinegar
Ground Cumin
Red Chilli Flakes
Paprika
Chicken Thighs
Pita Bread (gluten)
Chicken Stock Pot (celery)
Onion
Crushed Garlic (sulphur dioxide and sulphites)
Walnuts
Single Cream (dairy)
Parsley
Miso Aubergine


Nutritional Information:
Per serving: Energy (kcal) 479 Fat 12g of which saturates 2g Carbohydrates 81g of which sugars 12g Protein 13g Salt 2.59g
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:
Miso is a protein-rich paste full of complex aromas and savory, salty flavour. Every miso starts with a combination of soybeans and koji, an aged rice that begins the fermenting process, but brewing it is a Japanese artform with as many nuances and variables (time, temperature, added grains, technique) as winemaking. Next to miso soup, there’s perhaps no better way to really taste a good miso than nasu dengaku, a simple miso-glazed aubergine recipe from the countryside around Kyoto. We’ve chosen a balanced, earthy miso here, complementing the buttery aubergine and sweet, lightly pickled cucumber alike.
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Preparation time:
For 2 - 10 minsFor 4 - 15 mins -
Cooking time:
For 2 - 30 minsFor 4 - 35 mins

Prep time: For 2 - 10 mins | For 4 - 15 mins

Cook time: For 2 - 30 mins | For 4 - 35 mins
Nutritional Information:
Per serving: Energy (kcal) 479 Fat 12g of which saturates 2g Carbohydrates 81g of which sugars 12g Protein 13g Salt 2.59g
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 Chilli
Miso (soya)
Soy Sauce (gluten, soya)
Sesame Oil (sesame)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Jasmine Rice
Cucumber
Lime
Mirin
Sesame Seeds (sesame)
Spring Onion
Brazilian Fish Stew


Nutritional Information:
Per serving: Energy (kcal) 749 Fat 25g of which saturates 18g Carbohydrates 84g of which sugars 53g Protein 46g Salt 3.12g
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:
Rio de Janeiro may have a more famous carnival, but Salvador, in the state of Bahia on Brazil’s northeast coast, hosts the largest party on earth. 4 million people celebrate over an entire week. It’s a testament to Bahia’s cultural innovation & creativity, which includes local inventions like samba music, capoeira dancing, and a uniquely mixed African, native and European cuisine. There may be simpler versions of this moqueca (fish stew) further south, but we think there’s no beating the Afro-Brazilian version beloved by Bahianos, with tender yet well-seasoned fish bursting out of a zesty red sauce enriched with creamy coconut milk.
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Preparation time:
For 2 - 25 minsFor 4 - 30 mins -
Cooking time:
For 2 - 35 minsFor 4 - 40 mins

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

Cook time: For 2 - 35 mins | For 4 - 40 mins
Nutritional Information:
Per serving: Energy (kcal) 749 Fat 25g of which saturates 18g Carbohydrates 84g of which sugars 53g Protein 46g Salt 3.12g
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
Lime
Coley Fillets (fish)
Onion
Red Pepper
Coriander
Basmati Rice
Crushed Garlic (sulphur dioxide and sulphites)
Ground Cumin
Paprika
Vegetable Stock Pot (celery)
Coconut Milk
Tomato Passata
Sri Lankan Okra Curry


Nutritional Information:
Energy (kcal) 860 Fat 46g of which saturates 3g Carbohydrates 96g of which sugars 22g Protein 20g Salt 1.38g
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 being a food-loving island, known for its tropical climate and spices, Sri Lanka doesn’t have much of a restaurant culture. Locals typically eat at home, though their food is far from homely. It’s not uncommon to see a dozen dishes on the table, accompanied with plenty of rice, roti and hoppers (rice-based pancakes and noodles). We can’t bring you that full symphony of a Sri Lankan meal, but you can still hit all the right notes: tender Okra, fluffy potato, a three-layer base of tarka herbs, spices and chilli, all simmered in coconut milk and squeezed with lime for a sauce that is refreshing, riotous and reassuring in equal measure.
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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:
Energy (kcal) 860 Fat 46g of which saturates 3g Carbohydrates 96g of which sugars 22g Protein 20g Salt 1.38g
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
Fresh Curry Leaf
Cinnamon Stick
Cardamom
Savoury Tarka (mustard)
Kicking Colour Blend
Onion
Green Chilli
Okra
Potato
Coconut Milk
Palm Sugar
Lime
Roti Bread (gluten)
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
Filipino Lamb Adobo


Nutritional Information:
Per serving: Energy (kcal) 920 Fat 29g of which saturates 13g Carbohydrates 103g of which sugars 28g Protein 52g Salt 4.89
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:
Filipino Adobo may share a name with Spanish and Latin American adobos, but the Spanish can’t take the credit— the conquistadors didn’t introduce the locals to the use of salty vinegar as a braising liquid, they only redubbed it adobo de los naturales, or ‘natives’ marinade’. Garlic, soy sauce and vinegar provide the dish’s salty, pungent tang, and a decent simmering refines all those strong flavours, but the rest is down to the region or even the individual— adobo is such an iconic national dish perhaps because it inspires so much disagreement and debate! Our tender lamb soaks up the flavours beautifully, but feel free to argue otherwise...
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Preparation time:
For 2 - 45 minsFor 4 - 60 mins -
Cooking time:
For 2 - 70 minsFor 4 - 90 mins

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

Cook time: For 2 - 70 mins | For 4 - 90 mins
Nutritional Information:
Per serving: Energy (kcal) 920 Fat 29g of which saturates 13g Carbohydrates 103g of which sugars 28g Protein 52g Salt 4.89
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
Crushed Garlic (sulphur dioxide and sulphites)
Potato
Lemongrass
Lamb Strips
White Cabbage
Dried Bay Leaf
Chicken Stock Pot (celery)
Turmeric
Red Chilli Flakes
Carrot
Raw Mango
Lime
Soy Sauce (gluten, soya)
Cider Vinegar
Jasmine Rice
Coriander
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)
Green Thai Chicken Noodle Soup


Nutritional Information:
Per serving: Energy (kcal) 1077 Fat 52g of which saturates 5g Carbohydrates 107g of which sugars 11g Protein 41g Salt 0.56g
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:
Southeast Asia is full of world-renowned rice noodle soups, from Malaysian laksa to Vietnamese pho. Yet in Thailand, such dishes are usually found hiding in plain sight. After all, when a Thai cook prepares their curry to a more comforting, brothy consistency, serving it with a decent slurp of rice noodles, it’s treated as simply a regional variant of the dish, not an all-new Instagram-friendly food trend. Nevertheless, this recipe boasts just as much healing, toasty warmth and nose-grabbing spice as its more famous cousins— not to mention some extra fiery umami courtesy of nam prik pow, a dark and well-rounded Thai chilli paste
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Preparation time:
For 2 - 30 minsFor 4 - 40 mins -
Cooking time:
For 2 - 40 minsFor 4 - 50 mins

Prep time: For 2 - 30 mins | For 4 - 50 mins

Cook time: For 2 - 40 mins | For 4 - 50 mins
Nutritional Information:
Per serving: Energy (kcal) 1077 Fat 52g of which saturates 5g Carbohydrates 107g of which sugars 11g Protein 41g Salt 0.56g
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
Lime
Ground Coriander
Diced Chicken Thigh
Shallot
Chestnut Mushrooms
Ginger
Garlic Clove
Galangal
Nam Prik Pao
Green Thai Curry Paste (crustaceans, fish)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Palm Sugar
Lime Leaves
Coconut Milk
Coriander
Vermicelli Noodles
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)
Beef & Mushroom Dashi Stew


Nutritional Information:
Per serving: Energy (kcal) 417 Fat 6g of which saturates 2g Carbohydrates 50g of which sugars 14g Protein 40g Salt 3.31g
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 no accident that the fifth taste, umami or ‘savouriness’, was first discovered in Japan. Natural umami is easy to find, so there’s little need for the umami additive known as MSG. Umami has three types: glutamates (from plant-based ingredients like onions and soy sauce), inosinates (animals), and guanylates (dried mushrooms). Combining different umami types multiplies the effect, which is why, from the dashi’s combination of glutamate-rich kombu (glutamate-rich seaweed) with inosinate-filled bonito (smoked fish), down to the beef and shiitake, this is a mind-blowingly savoury broth that lingers pleasantly on the palate.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 50 minsFor 4 - 55 mins

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

Cook time: For 2 - 50 mins | For 4 - 55 mins
Nutritional Information:
Per serving: Energy (kcal) 417 Fat 6g of which saturates 2g Carbohydrates 50g of which sugars 14g Protein 40g Salt 3.31g
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
Dried Shiitake Mushroom
Dashi Stock (fish)
Soy Sauce (gluten, soya)
Mirin
White Sugar
Diced Beef
Udon Noodles (eggs, gluten)
Shiitake Mushrooms
Spring Onion
Poached Prawns


Nutritional Information:
Per serving: Energy (kcal) 422 Fat 4g of which saturates 2g Carbohydrates 68g of which sugars 7g Protein 29g 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:
Poaching is not just a cooking method for many Chinese chefs but an art form, a lifelong pursuit of perfectly cooked yet irresistibly succulent morsels infused with flavours that are tantalisingly delicate. We’ve included instructions here for a technique called ‘oil-drenching’, which is a typical way to intensify and enrich steamed or poached dishes— a quick burst of hot oil is poured over aromatic ingredients to create a rapid, perfectly fragrant sauce. It might sound intimidating, but if done carefully over a stable, heatproof vessel, it’s sure to become your new favourite dinner-party trick.
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Preparation time:
For 2 - 15 minsFor 4 - 20 mins -
Cooking time:
For 2 - 20 minsFor 4 - 25 mins

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

Cook time: For 2 - 20 mins | For 4 - 25 mins
Nutritional Information:
Per serving: Energy (kcal) 422 Fat 4g of which saturates 2g Carbohydrates 68g of which sugars 7g Protein 29g 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
Vegetable Stock Pot (celery)
Jasmine Rice
Ginger
Spring Onion
Vegetarian Stir Fry Sauce (gluten, soya)
Prawns (crustaceans)
Pak Choi
Sesame Seeds (sesame)
Cantonese Pork


Nutritional Information:
Per serving: Energy (kcal) 750 Fat 24g of which saturates 5g Carbohydrates 91g of which sugars 15g Protein 56g Salt 3.71g
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 you look at tomato ketchup, maybe you see the slather-on-everything sauce of your childhood. When chefs at Hong Kong’s cha chaan teng (greasy spoon cafés) looked at ketchup, they saw a miracle fountain of sticky-sweet umami flavour. During the colonial era, when many Hong Kongers couldn’t afford the local restaurants, it was cha chaan teng that came to the rescue with ‘soy sauce western food’, a cheeky cuisine that’s all about creating huge, slap-in-the-face flavour within limited means. Now, no longer constrained by lack of resources, dishes like this tomato pork are free to be as tasty as possible.
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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) 750 Fat 24g of which saturates 5g Carbohydrates 91g of which sugars 15g Protein 56g Salt 3.71g
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 Pork
Spring Onion
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
White Sugar
White Pepper
Sesame Oil (sesame)
Shaoxing Wine Vinegar
Jasmine Rice
Soy Sauce (gluten, soya)
Red Onion
Dark Soy Sauce (gluten, soya)
Tomato Ketchup (celery)
Chinkiang Vinegar
Chiu Chow Chilli Oil
Hanoi Beef Pho


Nutritional Information:
Per serving: Energy (kcal) 543 Fat 11g of which saturates 4g Carbohydrates 67g of which sugars 10g Protein 48g Salt 2.54
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:
Pho (pronounced ‘fuh’) emerged from the cultural flux of Vietnam a century ago, when Chinese and Vietnamese street vendors, influenced by French eating habits, began adding beef to their rice noodle broths. Our pho is inspired by the pure, savoury broth found in Hanoi in Northern Vietnam, where they flash-fry the beef with garlic and pepper; this is widely respected as the original pho recipe. Pho is all about clear, deceptively meaty broth— very different to the darker beef stocks of Western cuisine— as well as undertones of spice, tender meat, joyously slurpable rice noodles and a bright sprinkling of herbs and lime.
-
Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 20 minsFor 4 - 25 mins

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

Cook time: For 2 - 20 mins | For 4 - 25 mins
Nutritional Information:
Per serving: Energy (kcal) 543 Fat 11g of which saturates 4g Carbohydrates 67g of which sugars 10g Protein 48g Salt 2.54
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
Onion
Pho Stock Cube
White Pepper
Star Anise
Carrot
Red Chilli
Spring Onion
Lime
Beef Strips
Crushed Garlic (sulphur dioxide and sulphites)
Coriander
Thai Basil
Mint
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
Prawn Makhani with Pilau Rice


Nutritional Information:
Energy 808 kcal| Fat 34g, of which saturates 11g | Carbohydrates 74g, of which sugars 2g | Protein 52g | Salt 0.55
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 after the creamy tomato sauce at its heart (‘makhani’ means ‘butter’), this Punjabi curry is better known outside of India in its ‘butter chicken’ incarnation. While grounded in North Indian cuisine’s traditional use of spices, dairy and acids to enrich and preserve meat, the original recipe was invented in a flash of inspiration by a chef at Delhi’s iconic Moti Mahal restaurant, stirring butter and tomatoes into leftover tandoori chicken that had dried out. It wasn't long before prawns received the makhani treatment, their juicy tenderness proving ideal in this famously silky, classically mild sauce.
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Preparation time:
For 2 - 5 minsFor 4 - 10 mins -
Cooking time:
For 2 - 35 minsFor 4 - 40 mins

Prep time: For 2 - 5 mins | For 4 - 10 mins

Cook time: For 2 - 35 mins | For 4 - 40 mins
Nutritional Information:
Energy 808 kcal| Fat 34g, of which saturates 11g | Carbohydrates 74g, of which sugars 2g | Protein 52g | Salt 0.55
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
Garam Masala
Single Cream (dairy)
Onion
Coriander
Prawns (crustaceans)
Basmati Rice
Turmeric
Cumin Seeds
Tomato Purée
Vegan Musakhan


Nutritional Information:
Per serving: Energy (kcal) 570 Fat 14g of which saturates 2g Carbohydrates 95g of which sugars 13g Protein 22g Salt 0.37g
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:
Once a rich, rustic treat, musakhan is now a perennial Palestinian icon. You dont have to use olive oil to cook it, but it's certainly the traditional approach— musakhan tells the story of Palestine, its farming communities and olive trees. The olive harvest is an annual cause for celebration and feasting, with musakhan ('sakhan' means 'to heat') the preferred way to test the quality of the newly pressed olive oil. If it doesn't change colour or become bitter when used to carameilse the onions, it passes the test. Usually a chicken dish, we've prepared this Mediterranean vegetable version inspired by the original's nutty, appealing flavours.
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Preparation time:
For 2 - 40 minsFor 4 - 45 mins -
Cooking time:
For 2 - 40 minsFor 4 - 65 mins

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

Cook time: For 2 - 40 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 570 Fat 14g of which saturates 2g Carbohydrates 95g of which sugars 13g Protein 22g Salt 0.37g
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
Courgette
Ground Cardamom
Ground Cinnamon
Red Onion
Sumac
Ground Cumin
Zahtar Spice Blend (sesame)
Flaked Almonds (tree nuts)
Parsley
Coconut Yoghurt
Naan Breads
Masala Dosa


Nutritional Information:
Per serving: Energy (kcal) 796 Fat 10g of which saturates 1g Carbohydrates 163g of which sugars 10g Protein 33g Salt 2.03
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 we started Feast Box, this was the kind of recipe we had in mind. It’s a thoroughly iconic South Indian dish, yet it’s made with such specific ingredients and techniques that most home cooks won’t ever get to taste one in their own kitchen. We took on the challenge, and now we’ve finally found a dosa mix that’s the right mix of simple and effective. No dosa recipe is more essential than this masala dosa, where the rice and lentil-based crisp pancake’s spongy interior forms a perfect pillow for a fresh, spicy potato mixture, punched up by fruity, piquant chutneys and a deeply nourishing sambar.
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Preparation time:
For 2 - 60 minsFor 4 - 80 mins -
Cooking time:
For 2 - 70 minsFor 4 - 90 mins

Prep time: For 2 - 60 mins | For 4 - 80 mins

Cook time: For 2 - 70 mins | For 4 - 90 mins
Nutritional Information:
Per serving: Energy (kcal) 796 Fat 10g of which saturates 1g Carbohydrates 163g of which sugars 10g Protein 33g Salt 2.03
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
Potato
Onion
Aubergine
Savoury Tarka (mustard)
Sambhar Masala
Gungo Split Peas
Green Chilli
South Indian Rice Tarka
Fresh Curry Leaf
Crushed Ginger (sulphur dioxide and sulphites)
Turmeric
Coriander
Tamarind Chutney
Dosa Batter
Hariyali Paste
Sweet Tomato & Chilli Chutney
Crispy Sichuan Duck Leg


Nutritional Information:
Per Serving: Energy (kcal) 551 Fat 36g, of which saturates 7g Carbohydrates 29g, of which sugars 13g Protein 31g Salt 2.09g
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 fragrant, crispy duck known as Xiang Su Ya is popular all over China, but arguably the original recipe is from Sichuan province, using 5-spice and Sichuan pepper to provide the fragrance. Some cooks in China will happily marinate a fresh whole duck for multiple days, steam it, air dry it for hours, and then deep fry. That recipe would make a fun DIY project, but not an easy weeknight dinner! So we’ve used the same seasonings to draw out the essential flavours from a compact and tender roasted duck leg— although please note that you’ll still need plenty of oven time to make sure the duck is cooked through to perfection.
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Preparation time:
For 2 - 30 minsFor 4 - 35 mins -
Cooking time:
For 2 - 60 minsFor 4 - 60 mins

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

Cook time: For 2 - 60 mins | For 4 - 60 mins
Nutritional Information:
Per Serving: Energy (kcal) 551 Fat 36g, of which saturates 7g Carbohydrates 29g, of which sugars 13g Protein 31g Salt 2.09g
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
Sesame Oil (sesame)
Sichuan Spice Blend
Duck Legs
Orange
Pak Choi
Chinese 5 Spice
Sweet Potato
Garlic Clove
Soy Sauce (gluten, soya)
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)
Kung Po Chicken


Nutritional Information:
Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Recipe Description:
‘Gongbao’ or ‘Kung Po’ was the honorary title of a 19th century governor of Sichuan province, who either created the dish himself or encountered it while paying a grateful visit to a man who had saved him from drowning. He used to serve generous amounts of this marinated chicken and peanut stir-fry at all his banquets, spreading its richly deserved reputation far and wide. It’s a masterclass in the famous sweet-sour and numbing-spicy (‘ma-la’) flavours of classic Sichuan cuisine. Numbing? Yes, that’s the Sichuan pepper— a pleasantly tingly spice sensation caused by the dried berries of a certain citrus plant.
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Preparation time:
For 2 - 25 minsFor 4 - 35 mins -
Cooking time:
For 2 - 35 minsFor 4 - 45 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) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Ingredients:
Allergens in bold
Diced Chicken Thigh
Shaoxing Wine Vinegar
Soy Sauce (gluten, soya)
Cornflour
Garlic Clove
Ginger
Red Chilli Flakes
Sichuan Peppercorns
Peanuts (peanuts)
Dark Soy Sauce (gluten, soya)
Chinkiang Vinegar
Sesame Oil (sesame)
Jasmine Rice
Egyptian Lamb Bamia


Nutritional Information:
Per serving: Energy (kcal) 400 Fat 10g of which saturates 4g Carbohydrates 37g of which sugars 7g Protein 43g Salt 2.94g
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:
Bamia (which simply means ‘okra’) is a food with deep Egyptian roots. Okra has been cultivated in Egypt since at least the 12th century BC, while bulgur, a wholewheat cereal, was enjoyed all over the Mediterranean in ancient times. It would be easy to imagine that the same culture that built the pyramids ate this exact stew, packed with the garlic and onions that they believed had powerful medicinal properties. But cooking must evolve, and today’s bamia is even more enticing: served with braised lamb and spices, and made umami-sweet with a hint of tomato, while a dash of floral saffron turns the bulgur a sunshine yellow.
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Preparation time:
For 2 - 10 minsFor 4 - 15 mins -
Cooking time:
For 2 - 40 minsFor 4 - 45 mins

Prep time: For 2 - 10 mins | For 4 - 15 mins

Cook time: For 2 - 40 mins | For 4 - 45 mins
Nutritional Information:
Per serving: Energy (kcal) 400 Fat 10g of which saturates 4g Carbohydrates 37g of which sugars 7g Protein 43g Salt 2.94g
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
Lamb Strips
Crushed Garlic (sulphur dioxide and sulphites)
Ground Cumin
Ground Coriander
Chicken Stock Pot (celery)
Okra
Bulgur Wheat (gluten)
Vegetable Stock Pot (celery)
Ground Saffron
Mint
Parsley
Tomato Purée
Chicken in Black Bean Sauce


Nutritional Information:
Recipe Description:
The salted and dried-out soybeans known as ‘black beans’ have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. There’s no fixed recipe for ‘black bean sauce’ in China, and pre-prepared mixtures simply don’t compare to the versatility and flavour that comes from using whole black beans. Our Cantonese-style sauce is imbued with garlic and ginger aromas that provide a clean, refreshing aura to balance the savoury depth of the black beans and stir-fried chicken.
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 20 minsFor 4 - 25 mins

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

Cook time: For 2 - 20 mins | For 4 - 25 mins
Nutritional Information:
Ingredients:
Allergens in bold
Diced Chicken Thigh
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
Baby Corn
Jasmine Rice
Sesame Oil (sesame)
Chicken Stock Pot (celery)
Onion
Vegan Courgette Pancakes


Nutritional Information:
Recipe Description:
Kimchi is so crucial to Korean culture & identity that Korean scientists spent millions of dollars and several years developing a kimchi that could be safely eaten on the International Space Station, ensuring Korea’s first astronaut wouldn’t go without her beloved spicy fermented vegetable. We won’t claim that our tangy, piquant cabbage kimchi is fit for zero gravity, but it does provide a kick of flavour to this traditional Korean buchimgae (pancake). We’ve combined our favourite kimchi and hobak (courgette) pancake recipes for a refreshing twist on this humble yet hugely satisfying favourite.
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Preparation time:
For 2 - 40 minsFor 4 - 55 mins -
Cooking time:
For 2 - 40 minsFor 4 - 55 mins

Prep time: For 2 - 40 | For 4 - 55

Cook time: For 2 - 40 | For 4 - 55
Nutritional Information:
Ingredients:
Allergens in bold
Courgette
Spring Onion
Green Chilli
Rice Flour
Cornflour
Soy Sauce (gluten, soya)
Rice Wine Vinegar
Gochugaru Flakes
Sesame Oil (sesame)
Kimchi
Sesame Seeds (sesame)
Lomo Saltado


Nutritional Information:
Per serving: Energy (kcal) 453 Fat 11g of which saturates 3g Carbohydrates 54g of which sugars 9g Protein 40g Salt 2.06g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
When Chinese immigrants opened restaurants in Lima, Peru, they did so partly to provide sanctuary in the face of local hostility to their presence. But something unprecedented happened. The locals of Lima, rich and poor, not only enjoyed the food, but embraced it wholly. There are now over 6000 chifa (Chinese-Peruvian) restaurants in Lima, from grand palaces to humble diners, and Peruvian cooking owes a lot to 100 years of chifa innovation. Its most treasured recipe is lomo saltado, scorchingly stir-fried beef strips in a gravy of fruity Peruvian aji amarillo (yellow chillies), tomatoes, herbs & soy sauce, served with chips
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Preparation time:
For 2 - 20 minsFor 4 - 25 mins -
Cooking time:
For 2 - 30 minsFor 4 - 35 mins

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

Cook time: For 2 - 30 mins | For 4 - 35 mins
Nutritional Information:
Per serving: Energy (kcal) 453 Fat 11g of which saturates 3g Carbohydrates 54g of which sugars 9g Protein 40g Salt 2.06g
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
Potato
Dried Oregano
Amarillo Chilli
Beef Strips
Crushed Garlic (sulphur dioxide and sulphites)
Soy Sauce (gluten, soya)
Cider Vinegar
Tomato
Red Onion
Parsley
Sichuanese Chicken Thigh & Rice


Recipe Description:
Sichuan province is often nicknamed the ‘heavenly country’ due to the diversity and abundance of its food and natural resources, but what has really defined the cuisine throughout history is its openness to unfamiliar ingredients and new experiences. Sichuan chefs have experimentally combined old with new for hundreds of years, ever since chilli peppers from Mexico first met Sichuan pepper to create the famous ma-la (numbing-spicy) flavour. This recipe might seem like a flavour jumble, but the gentle simmering creates an even yet complex sauce that enhances the natural umami of the chicken and mushrooms.
-
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
Ingredients:
Allergens in bold
Chestnut Mushrooms
Spring Onion
Diced Chicken Thigh
Crushed Garlic (sulphur dioxide and sulphites)
Hoisin Sauce (gluten, soya)
Shaoxing Wine Vinegar
Dark Soy Sauce (gluten, soya)
Chinese 5 Spice
Chilli Garlic Sauce (gluten, soya)
Sichuan Peppercorns
Jasmine Rice
Chicken Stock Pot (celery)
Black Beans
Chiu Chow Chilli Oil
Chinkiang Vinegar
Nutritional Information:
Per serving: Energy (kcal) 768 Fat 21g of which saturates 5g Carbohydrates 101g of which sugars 18g Protein 41g Salt 7.44g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Crispy Jackfruit Pancakes


Nutritional Information:
Per serving: Energy (kcal) 422 Fat 13g of which saturates 2g Carbohydrates 42g of which sugars 19g Protein 6g Salt 2.92
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:
East Asian Buddhist monasteries have a distinct and well-documented culinary tradition, often based around catering to visiting meat-eaters by cleverly imitating the flavours, textures and even appearances of various meat dishes while using entirely vegetarian ingredients like tofu and seitan. Jackfruit was only introduced from India into China relatively recently, but perhaps it will catch on in vegetarian restaurants and monasteries— its stringy, tender texture and savoury flavour is perfect for these ‘duck’ pancakes, absorbing our rich sauces and spices while harmonising with the clean, light garnishes and sweet, sticky plum sauce
-
Preparation time:
For 2 - 40 minsFor 4 - 55 mins -
Cooking time:
For 2 - 55 minsFor 4 - 60 mins

Prep time: For 2 - 40 mins | For 4 - 55 mins

Cook time: For 2 - 55 mins | For 4 - 60 mins
Nutritional Information:
Per serving: Energy (kcal) 422 Fat 13g of which saturates 2g Carbohydrates 42g of which sugars 19g Protein 6g Salt 2.92
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Ingredients:
Ingredients in bold
Jackfruit
Spring Onion
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Chinese 5 Spice
Soy Sauce (gluten, soya)
Hoisin Sauce (gluten, soya)
Rice Wine Vinegar
Sesame Oil (sesame)
Sesame Seeds (sesame)
Cucumber
Coriander
Chinese Pancakes
Plum Sauce
Persian Roast Aubergine


Nutritional Information:
Per serving: Energy (kcal) 535 Fat 10g of which saturates 2g Carbohydrates 92g of which sugars 17g Protein 21g Salt 2.34g
Allergens
Please note that our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Recipe Description:
Aubergine is sometimes called the ‘Iranian potato’, not only because of its comforting, reliable deliciousness but also the countless ways it can be prepared. Often mixed in with stews, the visual splendor and variety of a full Iranian meal has inspired us to keep them separate, crowning an adasi (lentil stew) with a roast aubergine steak. We’re particularly proud of the way the aubergine’s simple sumac tang meets the lentils’ more complex ‘advieh’ spices, a blend similar to Indian garam masala in its cultural importance.
-
Preparation time:
For 2 - 30 minsFor 4 - 50 mins -
Cooking time:
For 2 - 40 minsFor 4 - 60 mins

Prep time: For 2 - 30 mins | For 4 - 50 mins

Cook time: For 2 - 40 mins | For 4 - 60 mins
Nutritional Information:
Per serving: Energy (kcal) 535 Fat 10g of which saturates 2g Carbohydrates 92g of which sugars 17g Protein 21g Salt 2.34g
Allergens
Please note that 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
Sumac
Onion
Garlic Clove
Tomato
Fragrant Fusion Blend
Red Lentils
Vegetable Stock Pot (celery)
Basmati Rice
Turmeric
Cumin Seeds
Parsley
Pomegranate
Iranian Adas Polo


Nutritional Information:
Per serving: Energy (kcal) 729 Fat 15g of which saturates 3g Carbohydrates 123g of which sugars 28g Protein 26g Salt 0.97g
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:
Of all the Iranian ways to cook rice, ‘polo’ makes the grandest statement, a showstopping centerpiece that testifies to the generous and ambitious cooking displayed on the Persian sofreh (tablecloth). ‘Adas’ (lentil) polo is the dish’s oldest form, probably developed soon after the arrival of rice into Iran from South Asia. It consists simply of rice and lentils mixed together, but polo is never simple; a good polo is infused with herbs and spices and layered with a spectrum of colourful ingredients, such as these juicy, savoury Mediterranean roast vegetables in a pomegranate glaze, garnished with parsley yoghurt and toasted almonds.
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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) 729 Fat 15g of which saturates 3g Carbohydrates 123g of which sugars 28g Protein 26g Salt 0.97g
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
Beetroot
Aubergine
Pomegranate Molasses
Sesame Seeds (sesame)
Onion
Crushed Garlic (sulphur dioxide and sulphites)
Fragrant Fusion Blend
Turmeric
Basmati Rice
Puy Lentils
Vegetable Stock Pot (celery)
Parsley
Coconut Yoghurt
Flaked Almonds (tree nuts)
Saliha Ahmed's Baked Fish Korma


Nutritional Information:
Per serving: Energy (kcal) 908 Fat 39g of which saturates 4g Carbohydrates 85g of which sugars 13g Protein 58g Salt 0.08g
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:
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 is perhaps the most prestigious recipe in this tradition, said to have been served to the emperor to celebrate the construction of the Taj Mahal. Great korma is a balancing act, using spices for their heady fragrance while remaining mild and creamy in flavour.
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Preparation time:
For 2 - 15 minsFor 4 - 25 mins -
Cooking time:
For 2 - 25 minsFor 4 - 35 mins

Prep time: For 2 - 15 mins | For 4 - 25 mins

Cook time: For 2 - 25 mins | For 4 - 35 mins
Nutritional Information:
Per serving: Energy (kcal) 908 Fat 39g of which saturates 4g Carbohydrates 85g of which sugars 13g Protein 58g Salt 0.08g
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
Red Chilli
Red Chilli
Ground Saffron
Ground Saffron
Sautéed Onion Paste
Sautéed Onion Paste
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Garam Masala
Garam Masala
Turmeric
Turmeric
Ground Coriander
Ground Coriander
Cumin Seeds
Cumin Seeds
Basmati Rice
Basmati Rice
Ground Almonds (tree nuts)
Ground Almonds (tree nuts)
Natural Yoghurt (dairy)
Natural Yoghurt (dairy)
Coley Fillets (fish)
Coley Fillets (fish)
Flaked Almonds (tree nuts)
Flaked Almonds (tree nuts)
Spicy Pork Miso Udon


Nutritional Information:
Per serving: Energy (kcal) 811 Fat 38g of which saturates 13g Carbohydrates 85g of which sugars 15g Protein 51g Salt 7.37
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:
Japanese food has a reputation for being delicate & understated, but such sophisticated delights won’t necessarily see you through the winter or fill your belly after a day’s skiing in the mountains near Joetsu. That’s where bowlfuls of thicker, heartier soup come in handy, perhaps infused with a sturdier than average miso paste that will stand up to the strong meaty flavours. Joetsu city’s famous tonjiru (pork miso soup) is one such dish, but we’ve been further inspired by the unusual spiciness of Japanese miso ramen, an unconventional formula that often features Chinese-style chilli bean paste to add that extra kick.
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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) 811 Fat 38g of which saturates 13g Carbohydrates 85g of which sugars 15g Protein 51g Salt 7.37
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
Dried Shiitake Mushroom
Sesame Seeds (sesame)
Pork Mince
Crushed Ginger (sulphur dioxide and sulphites)
Chilli Bean Sauce (gluten, soya)
Dark Soy Sauce (gluten, soya)
Chicken Stock Pot (celery)
Miso (soya)
Pak Choi
Spring Onion
Udon Noodles (eggs, gluten)
Braised Tofu


Nutritional Information:
Per serving: Energy (kcal) 627 Fat 18g of which saturates 4g Carbohydrates 89g of which sugars 13g Protein 31g Salt 3.2g
Recipe Description:
There are many variations on Chinese ‘hong shao’, or the ‘red (hot) cooking’ technique, but most involve frying or grilling an ingredient, braising it in soy sauce, rice wine and aromatics, then reducing and thickening the sauce to a deep, dark red glaze. It’s a technique possibly as ancient as soy sauce itself, and still often cooked the old way, in small clay pots that help to seal in the evolving flavours of the simmering sauce. Tofu’s neutral, absorbent tenderness is perfect for ‘hong shao’, while mushroom sauce, often called ‘vegan oyster sauce’, adds an extra layer of indulgent umami joy to our Cantonese home-style recipe.
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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) 627 Fat 18g of which saturates 4g Carbohydrates 89g of which sugars 13g Protein 31g Salt 3.2g
Ingredients:
Allergens in bold
Jasmine Rice
Tofu (soya)
Spring Onion
Vegetable Stock Pot (celery)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Shiitake Mushrooms
Shaoxing Wine Vinegar
Mangetout
Sesame Oil (sesame)
Dark Soy Sauce (gluten, soya)
Vegetarian Stir Fry Sauce (gluten, soya)
Cornflour
Sri Lankan Lamb Hopper


Nutritional Information:
Per serving: Energy (kcal) 855 Fat 16g of which saturates 3g Carbohydrates 123g of which sugars 19g Protein 69g Salt 1.44g
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:
Anglicised as a ‘hopper’, the appam of South India and Sri Lanka is such an ingeniously simple idea, you’ll wonder why it hasn’t been adopted worldwide: a pancake that is not so much an edible plate as an edible bowl. Made from a batter of ground rice (and sometimes lentils), hoppers carry a slightly tangy, refreshing taste along with their comforting interplay of crispy and fluffy textures— making them the perfect accent to this deeply savoury lamb curry, with its intoxicating fresh curry leaf aroma and the earthy fruitiness of aubergines.
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Preparation time:
For 2 - 20 minsFor 4 - 35 mins -
Cooking time:
For 2 - 50 minsFor 4 - 80 mins

Prep time: For 2 - 20 mins | For 4 - 35 mins

Cook time: For 2 - 50 mins | For 4 - 80 mins
Nutritional Information:
Per serving: Energy (kcal) 855 Fat 16g of which saturates 3g Carbohydrates 123g of which sugars 19g Protein 69g Salt 1.44g
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
Lamb Strips
Onion
Aubergine
Green Chilli
Coriander
Savoury Tarka (mustard)
Fresh Curry Leaf
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Aromatic Spice Blend
Tomato Purée
Palm Sugar
Dosa Batter
Amritsari Chicken Curry


Nutritional Information:
Per serving: Energy (kcal) 999 Fat 43g of which saturates 15g Carbohydrates 97g of which sugars 13g Protein 58g Salt 1.91g
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:
Most famous for the Harmandar Sahib, or ‘Golden Temple’, Amritsar is not just a city revered for its religious significance. It’s also the bustling metropolis at the heart of Punjabi food culture, the epicentre of the region’s love for ghee, butter, cream and yoghurt. That said, like any foodie’s paradise, the city’s offerings are hugely balanced and varied. Those expecting a conventional Butter Chicken might be taken aback by this Amritsari curry’s subtly nutty, teasingly fragrant golden sauce, while we’ve enlisted the crunch of papads and the tang of our carrot pickle to provide an appetising contrast alongside.
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Preparation time:
For 2 - 35 minsFor 4 - 50 mins -
Cooking time:
For 2 - 45 minsFor 4 - 55 mins

Prep time: For 2 - 35 mins | For 4 - 50 mins

Cook time: For 2 - 45 mins | For 4 - 55 mins
Nutritional Information:
Per serving: Energy (kcal) 999 Fat 43g of which saturates 15g Carbohydrates 97g of which sugars 13g Protein 58g Salt 1.91g
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
Whole Dhana Jeeru
Aromatic Spice Blend
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Diced Chicken Thigh
Carrot
Pickle Masala
Flaked Almonds (tree nuts)
Basmati Rice
Cumin Seeds
Sautéed Onion Paste
Tomato Passata
Ground Almonds (tree nuts)
Ground Cashews (tree nuts)
Natural Yoghurt (dairy)
Single Cream (dairy)
Coriander
Green Chilli
Papads
Garam Masala
Malaysian Curry Puffs


Nutritional Information:
Per serving: Energy (kcal) 1163 Fat 71g of which saturates 49g Carbohydrates 111g of which sugars 11g Protein 20g Salt 3.57g
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:
Cornwall has the pasty, Latin America has the empanada, and India has the samosa. But there’s nothing quite like the karipap, or ‘curry puff’, a flaky handheld pastry snack filled with fragrant potato and other curry-laced fillings. It’s hard to find a Malaysian market without a curry puff hawker, while Singapore is dotted all over with major chain stores on a mission to dominate the trade. In these cosmopolitan countries, there’s as many family recipes for curry puffs as there are families. While slightly milder ones are enjoyed at breakfast or tea, we’ve opted for more of a full-on, dinnertime puff, packed with Southeast Asian flavours.
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Preparation time:
For 2 - 40 minsFor 4 - 60 mins -
Cooking time:
For 2 - 60 minsFor 4 - 80 mins

Prep time: For 2 - 40 mins | For 4 - 60 mins

Cook time: For 2 - 60 mins | For 4 - 80 mins
Nutritional Information:
Per serving: Energy (kcal) 1163 Fat 71g of which saturates 49g Carbohydrates 111g of which sugars 11g Protein 20g Salt 3.57g
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
Potato
Peas
Onion
Chinese 5 Spice
Red Chilli Flakes
Desiccated Coconut (sulphur dioxide and sulphites)
Lemongrass
Puff Pastry(gluten,eggs,dairy)
Turmeric
Coriander
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Green Chilli
Coconut Milk
Prawn Bibimbap


Nutritional Information:
Per serving: Energy (kcal) 364 Fat 5g of which saturates 1g Carbohydrates 49g of which sugars 24g Protein 32g Salt 5.09g
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) 364 Fat 5g of which saturates 1g Carbohydrates 49g of which sugars 24g Protein 32g Salt 5.09g
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
Prawns (crustaceans)
Soy Sauce (gluten, soya)
Gochujang Paste (gluten)
Sesame Oil (sesame)
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Honey
Gochugaru Flakes
Rice Wine Vinegar
Palm Sugar
Cucumber
Carrot
Sesame Seeds (sesame)
Sushi Rice
Chestnut Mushrooms
Spring Onion