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Take your pick from this week's menu of global favourites.
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Per serving: Energy (kcal) 645 kcal Fat 28g of which saturates 3g Carbohydrates 49g of which sugars 9g Protein 49g Salt 0.38g
Anywhere in India that there’s a Muslim community or a history of Persian trade, there’s a biryani, a supercharged Indo-Persian pilaf cooked in a single pot. Biryani is, literally, a potted history of India, a cross-cultural cosmopolitan blend spread out in infinite regional variations, each a distillation of that community’s favourite flavours. In our version, spicy marinated chicken is browned in an onion tarka. Then the real magic happens, fragrant rice steaming and stewing together with the meat into infinitely more than the sum of its parts.
Prep time: For 2 - 45 mins | For 4 - 65 mins
Cook time: For 2 - 50 mins | For 4 - 75 mins
For 2 (For 4)
Crushed garlic: 1 sachet (2 sachets)
Crushed ginger: 1 sachet (2 sachets)
Smoky Spice Blend: ½ pod (1 pod)
Yoghurt: ½ pot (1 pot)
Diced chicken thigh: 1 pack (2 packs)
Onion: 1 (2)
Cucumber: ½ (1)
Tomato: 1 (2)
Red Onion: 1 (1)
Lemon: 1 (1)
Garam Masala Tarka blend: 1 pod (1 pod)
Basmati Rice: 1 bag (2 bags)
Mint: ½ bunch (1 bunch)
Coriander: ½ bunch (1 bunch)
Yoghurt: 1 pot (2 pots)
Hariyali paste: 1 pod (2 pods)
Per serving: Energy (kcal) 958 Fat 42g of which saturates 15g Carbohydrates 101g of which sugars 8g Protein 49g Salt 1.93g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The Italians don’t have a monopoly on delicious flatbreads with tomato-based toppings. Lahmacun was described as early as the 13th century in a Syrian cookbook, and today it’s beloved all over the Middle East and (especially) between Eastern Turkey and Armenia. Like pizza, lahmacun stretches simple ingredients as far as possible, serving up herby meals to crowds on-the-go at minimum expense, with maximum baking artistry. Unlike pizza, minced lamb is the star, with more spices helping to develop the roasty flavours. Don’t slice it into triangles: take an entire flatbread, dollop over some baba ganoush and wrap it up!
Prep time: For 2 - 50 mins | For 4 - 70 mins
Cook time: For 2 - 60 mins | For 4 - 80 mins
Aubergine: 2 (4)
Parsley: 2 bunches (4 bunches)
Lemon: 1 (2)
Garlic Cloves: 2 (4)
Red Pepper: 1 (2)
Green Pepper: 1 (2)
Red Onion: 1 (2)
Lamb Mince: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Harissa Paste: 2 pods (4 pods)
Ras El Hanout: 1 pod (2 pods)
Flatbreads: 1 pack (2 packs)
Tahini: 1 pod (2 pods)
Beef Mince Pad Krapow
Per serving: Energy (kcal) 354 Fat 7g of which saturates 3g Carbohydrates 34g of which sugars 10g Protein 35g Salt 3.45g
You might recognise the word ‘pad’, meaning ‘stir fried’, from ‘pad thai’, Thailand’s iconic national dish, but pad krapow deserves to be equally famous, a meaty fry with ample amounts of garlic and local basil. The Thai basil in our recipe is similarly sweet in aroma to the more common variety, but with gently spicy, aniseed notes. It’s also sturdier, able to withstand stir-frying, only gaining in flavour as it heats and wilts. Served traditionally with jasmine rice, it’s an irresistibly fragrant experience.
Prep time: For 2 - 30 mins | For 4 - 45 mins
Cook time: For 2 - 45 mins | For 4 - 60 mins
Garlic Clove: 1 (2)
Ginger: 1 piece (2 pieces)
Beef Mince: 1 pack (2 packs)
Green Beans: 1 pack (2 packs)
Chicken Stock Pot: 1 (2)
Soy sauce: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Red Chilli Flakes: 1 pod (2 pods)
Lime Leaves: 3 (6)
Jasmine Rice: 1 bag (2 bags)
Thai Basil: 1 bunch (2 bunches)
Per serving: Energy (kcal) 570 Fat 14g of which saturates 2g Carbohydrates 95g of which sugars 13g Protein 22g Salt 0.37g
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.
Prep time: For 2 - 40 mins | For 4 - 45 mins
Cook time: For 2 - 40 mins | For 4 - 45 mins
For 2 (for 4)
Aubergine: 1 (2)
Courgette: 1 (2)
Ground Cardamon: 1 pod (2 pods)
Ground Cinnamon: 1 pod (2 pods)
Red Onion: 3 (6)
Sumac: 1 pod (2 pods)
Ground Cumin: 1 pod (2 pods)
Zahtar Spice Blend: 1 pod (2 pods)
Flaked Almonds: 1 pod (2 pods)
Parsley: 1 bunch (2 bunches)
Coconut Yogurt: 1 pot (2 pots)
Naan Bread: 2 (4)
Vegan Tofu Pad Thai
Although Thai chefs are often judged solely by their Pad Thai skills, this national dish is more culturally eclectic than you might think. The name, meaning ‘Thai-style stir fry’, probably comes from Chinese expats, who combined their techniques of noodle making and wok cooking with sweet-sour, pungent Thai flavours like lime and tamarind. Thailand’s wartime dictator, facing a rice shortage, then nationalised the dish, sending the recipe to Thais so that they could open up noodle shops and street carts. Noodle fever soon gripped the nation— no surprise, since this quick, tasty dish is easy to prepare, yet enticingly difficult to perfect.
Prep time: For 2 - 35 mins | For 4 - 50 mins
Cook time: For 2 - 45 mins | For 4 - 65 mins
Shallots: 3 (6)
Spring Onion: 1 bunch (2 bunches)
Chestnut Mushrooms: 1 punnet (2 punnets)
Bamboo Shoots: 1 can (2 cans)
Coriander: 1 bunch (2 bunches)
Lime: 1 (2)
Soy Sauce: 1 pod (2 pods)
Dried Pad Thai Noodles: 1 pack (2 packs)
Tamarind Paste: 1 pod (2 pods)
Tofu: 1 block (2 blocks)
Peanuts: 1 pack (2 packs)
Crushed Garlic: 1 sachets (2 sachets)
Vegetable Stock: 1 pod (2 pods)
Peanut Butter: 1 pod (2 pods)
Per serving: Energy (kcal) 1171 Fat 59g of which saturates 8g Carbohydrates 154g of which sugars 54g Protein 65g Salt 4.68g
Per serving: Energy (kcal) 1670 Fat 91g of which saturates 44g Carbohydrates 145g of which sugars 14g Protein 62g Salt 2.27g
First, the Arabs brought their samosa-like pastries to medieval Spain when they invaded. In Spain these became empanadas (meaning ‘wrapped in bread’), and the conquistador Cortés is said to have feasted on ones filled with live rabbits and birds in Mexico City. Since then, empanadas have become a little more down to earth— smaller in size, with a buttery, pastry-style coating, and filled with actual, edible ingredients! We love the flavour of dried & smoked chipotle chilli inside ours, an ingenious and centuries-old native preservation technique used only on the deepest red sun-ripened jalapeño chillies.
Prep time: For 2 - 50 mins | For 4 - 65 mins
Cook time: For 2 - 50 mins | For 4 - 80 mins
Chicken Thighs: 1 pack (2 packs)
Onions: 1 (2)
Chipotle Flakes: 1 pods (2 pods)
Cumin: 1 pods (2 pods)
Oregano: 1 pod (2 pods)
Tomato Puree: 1 pot (2 pots)
Sugar: 1 sachet (2 sachets)
Puff Pastry: 2 packs (4 packs)
Green Chillies: 2 (4)
Tomato : 1 (2)
Coriander: 1 bunch (2 bunches)
Cauliflower & Chickpea Tagine
Per serving: Energy (kcal) 733 Fat 11g of which saturates 3g Carbohydrates 129g of which sugars 41g Protein 33g Salt 0.67g
Tagine is not just a North African dish, but the earthenware pot it is cooked in, designed with a conical lid that channels condensed steam back to the stew at its base— an ingenious technique in regions where water can be a precious commodity. This chunky, spirited vegetable tagine is boosted with a trio of classic seasonings: fragrant ras el hanout (‘top of the shop’) spices, fiery, smoky harissa and tangy dried prunes, contributing a bright, fruity accent to this otherwise intensely savoury dish. So if you don’t have an earthenware pot to hand, don’t worry! It’s the bold flavour contrasts that make this tagine so special.
Cauliflower: ½ (1)
Garlic Puree: 1 sachet (2 sachets)
Harissa Paste: 1 pod (2 pods)
Raas el Hanout: 1 pod (2 pods)
Vegetable Stock Pot: 1 (2)
Chickpeas: 1 tin (2 tins)
Flat Leaf Parsley : 1 bunch (2 bunches)
Chopped Tomatoes: 1 tin (2 tins)
Pitted Prunes: 50g (100g)
Giant Couscous: 150g (300g)
Vegetable Stock Pot: 1 (2)
Turmeric: 1 pod (1 pod)
Mapo Tofu with Pork
Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Solidified from soy milk in much the same way that cheese is made from milk, tofu deserves to be appreciated in its own right for the many nuances of its different varieties. There’s no more popular showcase for tofu’s sophisticated appeal than Sichuan province’s ‘mapo’ tofu, named for a pockmarked (ma-zi) old woman (popo) restaurateur in Chengdu. Hoping for a cheap meal, passing workers brought her their own minced meat and tofu, and she rose to the challenge, creating this deeply spicy stew. The tofu absorbs the pork and black beans’ umami flavours, its silky textural caress disguising the bold, peppery fire underneath.
Prep time: For 2 - 25 mins | For 4 - 35 mins
Cook time: For 2 - 30 mins | For 4 - 45 mins
Spring Onions: 1 bunch (2 bunches)
Pork Mince: 1 pack (2 packs)
Chilli Garlic Sauce: 1 pod (2 pods)
Fermented Black Beans: 1 pod (2 pods)
Chiu Chow Chilli Oil: 1 pod (2 pods)
Sichuan peppercorns: 1 pod (2 pods)
Turkish Veggie Manti
Per serving: Energy (kcal) 558 Fat 8g of which saturates 4g Carbohydrates 98g of which sugars 19g Protein 23g Salt 0.98g
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.
Cook time: For 2 - 50 mins | For 4 - 65 mins
Potato: 2 (4)
Parsley: 1 bunch (2 bunches)
Mint : 1 bunch (2 bunches)
Baby Spinach: 1 bag (2 bags)
Chilli Flakes: 2 pods (4 pods)
Paprika: 1 pod (2 pods)
Dumpling Wrappers: 1 pack (2 packs)
Crushed Garlic: 2 sachets (4 sachets)
Sautéed Tomato Paste: 1 sachet (2 sachets)
Butter: 2 packs (4 packs)
Sumac: ½ pod (1 pod)
Bengali Salmon Jhol
The area known as Bengal covers the fertile floodplains of the world’s largest delta, where the Ganges river meets the sea. ‘Fish and rice make a Bengali’, goes the saying, and indeed macher jhol (‘fish stew’) is still the main event at the multi-course extravaganza that is a traditional Bengali meal. While the ingredients might seem humble, Bengali techniques maximise on flavour. Frying the fish to develop a flavourful sear is crucial, as is the mustard seed tarka at the stew’s base. Mustard is treated as a spice, vegetable and cooking oil; its surprisingly pungent kick leaps out of the region’s deceptively simple home cooking.
Prep time: For 2 - 35 mins | For 4 - 45 mins
Cook time: For 2 - 60 mins | For 4 - 70 mins
Aromatic Spice Blend: 2 pods (4 pods)
Salmon Fillets: 1 pack (2 packs)
Green Chilli : 1 (2)
Maris Piper Potatoes: 1 (2)
Savoury Tarka Blend: 1 pod (2 pods)
Fresh Curry Leaves: 1 sprig (2 sprigs)
Basmati Rice: 1 pack (2 packs)
Sautéed Tomato: 1 sachet (2 sachets)
Per serving: Energy (kcal) 676 Fat 23g of which saturates 5g Carbohydrates 81g of which sugars 5g Protein 40g Salt 0.31g
Romy Gill's Banana Sabzi
Per serving: Energy (kcal) 727 Fat 27g of which saturates 19g Carbohydrates 118g of which sugars 29g Protein 14g Salt 0.06g
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.
Prep time: For 2 - 25 mins | For 4 - 30 mins
Cook time: For 2 - 30 mins | For 4 - 35 mins
Green Banana: 3 (6)
Green Chilli: 1 (2)
Mustard Seeds: 1 pod (2 pods)
Sauteéd Onion Paste: 1 sachets (2 scahets)
Turmeric: ½ pod (1 pod)
Garam Masala: 1 pod (2 pods)
Coconut Yoghurt: 1 pot (2 pots)
Thai Chilli Prawns
Per serving: Energy (kcal) 530 Fat 2g of which saturates 1g Carbohydrates 103g of which sugars 6g Protein 34g Salt 1.16g
Thai cuisine is globally renowned for its sophisticated and complex use of fresh herbs, aromatics and chilli peppers, especially in curries and soups. On the street and in Thai homes, sometimes a looser, more rapid approach to those same flavours is called for, either for the sake of quick lunchtime convenience or for appetising contrast to a more refined main course. It was the Chinese that introduced stir-frying to Thailand (along with the wok and the soybean), but this approach to juicy fresh prawns is unmistakably Thai— that whisper of sweet Thai basil scent luring you towards a bevy of salty, sweet and umami flavours.
Prep time: For 2 - 15 mins | For 4 - 20 mins
Cook time: For 2 - 15 mins | For 4 - 20 mins
Jasmine Rice : 1 bag (2 bags)
Green Beans: 50g (100g)
Red Chilli: 1 (2)
Garlic Clove: 2 (4)
Prawns: 1 pack (2 packs)
Soy Sauce: 1 sachets (2 sachets)
Vegetarian Sr Fry Sauce: 1 pod (2 pods)
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Cooking for 2 4
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Spicy marinated chicken and fragrant rice steamed together.
Spicy lamb & peppers spread over flatbread. With baba ganoush.
Thai basil & zesty lime leaf in a meaty stir-fry. With jasmine rice.
Flatbreads topped with charred aubergine, courgette, almonds & zahtar.
Thai rice noodles & tofu in a sweet-sour-spicy peanut & tamarind sauce.
Hand pies stuffed with smoked chipotle chilli chicken, served with a zesty salsa.
Bountiful Moroccan stew flavoured with ras el hanout spice and harissa.
Soft, silky tofu cubes in a spicy minced pork sauce. Explosively savoury.
Turkish potato & spinach filled dumplings on a buttery yoghurt-tomato sauce.
Lively seared salmon & potatoes in a mustard seed and fresh curry leaf tarka.
Hearty green banana kicks off a surprisingly savoury, spicy feast.
A speedy, fresh stir fry of prawns, green beans, garlic, chilli & Thai basil.
"One of the best Asian meals ever eaten. We absolutely loved this"
"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"
"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"
"A really good range of recipes... we've tried some new things that we never would have thought to try - Samosa Chaat is amazing!"
"Great portion size - very generous"
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"Unusual and hard to source ingredients with recipes for dishes I couldn't order in a restaurant"
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"Very enjoyable and easily prepared"
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