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Tuscan Pork & Beans
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Duck Massaman
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Fattet Djaj (layered chicken rice)
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Salmon Chermoula
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Alfred Prasad's Saag Paneer
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Stir Fried Udon with Vegetables
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- 30 mins
- 2 servings

Recipe Description:
Tuscan cuisine benefits from the diverse landscape of the region, from the Apennine mountains to the western coastline and the areas fertile plains. Pork is commonly found in Italian cuisine, with pigs taking less space to rear than larger farm animals. Tuscany even has its own protected breed of pig, indigenous to the area. Here you’ll braise pork cutlets, marinated in garlic, oregano, and lemon, with creamy cannellini beans and parmesan. Sage leaves are fried until crispy and used to top this rustic dish for pops of peppery finish.
Takes 30 mins
Ingredients:
Allergens in bold
Crushed Garlic (Sulphites)
Pork Cutlets
Lemon
Garlic Cloves
Sage
Oregano
Chicken Stock (Celery)
Cannellini Beans
Spinach
Parmesan (Milk)
Nutritional Information:
Per serving: Energy 680 (kcal) Fat 42g of which saturates 12g Carbohydrates 53g of which sugars 4g Protein 42g Salt 6.41g
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- 30 mins
- 2 servings

Recipe Description:
There are at least as many versions of channa masala as there are Indian cooks in the world, its adaptability to all dietary preferences and requirements making it perhaps the most essential dish in all Indian cuisine. The challenge is not to take this modest, everyday favourite for granted, keeping it special without compromising its hearty simplicity. Enter the tomato-complementing sugariness of sweet potato and the unique nuttiness of kala channa (‘black chickpea’), a smaller, more flavourful variety with a distinctive ebony-mahogany hue.
Takes 30 mins
Ingredients:
Allergens in bold
Savoury Tarka (Mustard)
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Green Chilli
Aromatic Spice Blend
Desiccated Coconut (Sulphites)
Tomato Purée
Black Chickpeas
Coriander
Basmati Rice
Garam Masala
Palm Sugar
Sweet Potato
Lime Pickle
Nutritional Information:
Energy (kcal) 864 Fat 14g, of which saturates 2g Carbohydrates 145g, of which sugars 15g Protein 22g Salt 0.42g
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- 25 mins
- 2 servings

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. Once established, pho’s fans were slow to embrace any variations to the recipe, but the first to catch on was pho ga, a funky variation on the classic Chinese chicken noodle soup. Whether beef or chicken, pho is all about clear, deceptively meaty broth, undertones of spice, tender meat, broad rice noodles and a bright sprinkling of herbs and lime.
Takes 25 mins
Ingredients:
Allergens in bold
Noodles
Onion
Pho Stock Cube
Cinnamon Stick
White Pepper
Star Anise
Black Peppercorns
Chicken Thighs
Carrot
Mange Tout
Lime
Red Chilli
Spring Onions
Coriander
Thai Basil
Mint
Nutritional Information:
Per serving: Energy (kcal) 875 Fat 24g of which saturates 5g Carbohydrates 103g of which sugars 19g Protein 70g Salt 2.02g
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- 40 mins
- 2 servings

Recipe Description:
Hailing from Kerala in Southern India, ‘Thoran’ is a Coconut-based vegetable curry; a simple yet versatile dry side dish bursting with spice and elegance. It is usually eaten in conjunction with a number of other dishes at the time of festivals like Vishu, Onam and weddings. Our cabbage and kidney bean thoran, thanks to the flavours of ginger and fenugreek seeds, and the sweet fragrance from fresh coconut, is an effortless way to make cabbage and beans taste good.
Takes 40 mins
Ingredients:
Allergens in bold
Tomato
Mustard Seeds (Mustard)
Fenugreek Seeds
Curry Leaves
Onion Paste
Green Chilli
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Aromatic Spice Blend
Kidney Beans
Coconut Yogurt
Sweetheart Cabbage
Onion
Fresh Ginger
Coriander
Roti Breads (Gluten)
Desiccated Coconut (Sulphites)
Turmeric
Nutritional Information:
Per serving: Energy (kcal) 1376 Fat 53g of which saturates 21g Carbohydrates 142g of which sugars 25g Protein 44g Salt 1.71g
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- 20 mins
- 2 servings

Recipe Description:
Before the war, chicken was a delicacy in Korea, stewed with gentle aromatics like ginseng for special occasions. But starting in the 1960s, chicken came to symbolise post-war abundance and stability— the latter is perhaps ironic, given that it’s typically served as an anju (drinking food) and nicknamed chimaek (‘chicken with beer’). Many chicken hofs (pubs) deep-fry their wings, but for a less hectic weeknight dinner we recommend roasting! There are plenty of variations on Korean chicken, from lightly battered to rotisserie-roasted, but this sticky, spicy yangnyeom glaze is our favourite way to grapple with these iconic crispy wings.
Takes 20 mins
Ingredients:
Allergens in bold
Chicken Wings
Sautéed Onion Paste
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Mirin
Chinese 5 Spice
Jasmine Rice
Tomato Ketchup (Celery)
Soy Sauce (Gluten, Soya)
Pak Choi
Gochujang Paste (Gluten)
Peanuts (Peanut)
Nutritional Information:
Per serving: Energy (kcal) 1273 Fat 68g of which saturates 18g Carbohydrates 80g of which sugars 13g Protein 82g Salt 3.26g
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- 50 mins
- 2 servings

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 mins For 4 - 65 mins
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Cooking time
For 2 - 50 mins For 4 - 65 mins
Takes 50 mins
Ingredients:
Allergens in bold
Onion
Potato
Parsley
Mint
Baby Spinach
Red Chilli Flakes
Paprika
Natural Yoghurt (Dairy)
Crushed Garlic (Sulphites)
Tomato Passata
Butter (Dairy)
Sumac
Dumpling Pastry (Gluten)
Nutritional Information:
Per serving: Energy (kcal) 558 Fat 8g of which saturates 4g Carbohydrates 98g of which sugars 19g Protein 23g Salt 0.98g
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- 35 mins
- 2 servings

Recipe Description:
Massaman is an unusual Thai curry, full of dried spices that aren’t typically found in the region’s cuisine, like cinnamon, cloves and star anise. It’s thought that traders from the Middle East and India, bringing luxury ingredients to the cosmopolitan Ayutthaya Kingdom on Thailand’s west coast, are responsible for the curry that literally translates as ‘Muslim curry’. By the 18th century, Massaman was so popular that the then-king of Thailand wrote a poem praising its ‘exciting allure’ that would ‘arouse any man’. We’re not sure about that, but its combination of intricate Thai technique and soothing, aromatic flavour is hard to beat.
Takes 35 mins
Ingredients:
Allergens in bold
Onion
Potato
Lemongrass
Star Anise
Cinnamon Stick
Massaman Paste (Crustaceans, Fish)
Duck Breasts
Lime Leaves
Peanuts (Peanut)
Coconut Milk
Jasmine Rice
Nutritional Information:
Per serving: Energy (kcal) 1690 Fat 108g of which saturates 52g Carbohydrates 141g of which sugars 22g Protein 37g Salt 2.59g
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- 35 mins
- 2 servings

Recipe Description:
Sometimes avoiding food waste is the best way to make a delicious discovery— that’s how cooks from the Middle East must have felt when they first came up with the concept of fattet, a type of dish that uses yesterday’s flatbread, often toasted, as the flavour base for today’s delicacies. Some fattet are little more than jazzed-up salads, but Fattet djaj is perhaps the most full-on fattet of all, a Syrian favourite that involves slathering the toasted pita in layers of rice, chicken, and a yoghurt-tahini sauce. When brought to the table, it’s an impressive cornucopia of ingredients— no-one will suspect just how simple it was to make!
Takes 35 mins
Ingredients:
Allergens in bold
Lemon
Crushed Garlic (Sulphites)
Chicken Thighs
Pita Bread (Gluten)
Chicken Stock Pot (Celery)
Basmati Rice
Natural Yoghurt (Dairy)
Tahini (Sesame)
Parsley
Flaked Almonds (Nuts)
Ground Cinnamon
Nutritional Information:
Per serving: Energy (kcal) 1417 Fat 56g of which saturates 13g Carbohydrates 147g of which sugars 8g Protein 76g Salt 7.61g
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- 50 mins
- 2 servings

Recipe Description:
Historically more popular in northern China, where wheat is more common, jiaozi are an enduring cultural symbol across the country. They’re especially enjoyed around the New Year since their horn-like shape resembles a traditional gold ingot, symbolising future prosperity. Whether in their folding or filling, jiaozi can be as simple or complex, as elegant or rustic as you want them to be, a perfect pick-me-up breakfast or a hearty banquet feast, steamed to silky smoothness or pan-fried to crispy perfection. We hope these classic, Southern-style savoury jiaozi will be just the beginning of your dumpling adventure
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Preparation time
For 2 - 45 mins For 4 - 60 mins
-
Cooking time
For 2 - 50 mins For 4 - 65 mins
Takes 50 mins
Ingredients:
Allergens in bold
Dried Shiitake Mushroom
Pak Choi
Shiitake Mushrooms
Crushed Ginger (Sulphites)
Soy Sauce (Gluten, Soya)
Sesame Oil (Sesame)
Vegetarian Stir Fry Sauce (Gluten, Soya)
Shaoxing Wine Vinegar
White Pepper
Dumpling Pastry (Gluten)
Chinkiang Vinegar
Chiu Chow Chilli Oil (Soya, Sesame)
Nutritional Information:
Per serving: Energy (kcal) 449 Fat 13g of which saturates 2g Carbohydrates 71g of which sugars 13g Protein 12g Salt 3.4g
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- 25 mins
- 2 servings

Recipe Description:
Hailing from the Northern countries of Africa - Morocco, Tunisia and Algeria, Chermoula or charmoula is an aromatic sauce which doubles as a versatile relish and marinade. Although principally used to flavour seafood, chermoula can also be used with vegetables and meat. Its trademark bright-green appearance effortlessly transmutes any dish it comes into contact with, owing to its vibrancy, earthiness and brightness. We’ve packed ours with zesty lemon, fresh parsley, coriander and ground cumin and paired it alongside oven roasted salmon and a mint infused couscous for the ultimate flavour experience.
Takes 25 mins
Ingredients:
Allergens in bold
Cherry Tomatoes
Olive Oil
Vegetable Stock (Celery)
Giant Cous Cous (Gluten)
Parsley
Coriander
Lemon
Crushed Garlic (Sulphites)
Ground Cumin
Ground Coriander
Paprika
Chilli Flakes
Salmon Fillets (Fish)
Green Beans
Nutritional Information:
Per serving: Energy (kcal) 1215 Fat 79g of which saturates 15g Carbohydrates 77.5g of which sugars 9g Protein 51g Salt 6.5g
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- 25 mins
- 2 servings

Recipe Description:
Hailing from the Greek island of Spetses, prawn a la spetsiota is one of Greece’s most popular seafood dishes. Every juicy mouthful of the prawns braised in herby, honey-infused tomato sauce, transports the blissful greek sunshine to your plate. Most Greek cuisine is fairly modest when it comes to its spice content, but Spetses sets itself apart in this regard. The Venetians nicknamed the island Spetsai, meaning spice, as it was part of their trade route. Thereon, this beautiful little island, just a stone's throw away from the mainland, has been famed for its delicate use of spices like cumin and chilli flakes.
Takes 25 mins
Ingredients:
Allergens in bold
Red Onion
Crushed Garlic (Sulphites)
Chopped Tomatoes
Ground Cumin
Red Chilli Flakes
Honey
Prawns (Crustaceans)
Feta
Dried Oregano
Mint
Pita Bread (Gluten)
Cucumber
Tomato
Shrimp Paste (Crustaceans)
Nutritional Information:
Per serving: Energy 722(kcal) Fat 14g of which saturates 6g Carbohydrates 106g of which sugars 18g Protein 45g Salt 2.94g
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- 25 mins
- 2 servings

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 mins For 4 - 25 mins
-
Cooking time
For 2 - 25 mins For 4 - 30 mins
Takes 25 mins
Ingredients:
Allergens in bold
Tofu (Soya)
Vegetable Stock Pot (Celery)
Jasmine Rice
Spring Onion
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Sichuan Peppercorns
Chilli Bean Sauce (Gluten, Soya)
Black Beans (Soya)
White Pepper
Peas
White Sugar
Nutritional Information:
Per serving: Energy (kcal) 657 Fat 15g of which saturates 2g Carbohydrates 98g of which sugars 13g Protein 33g Salt 3.06
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- 30 mins
- 2 servings

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.
Takes 30 mins
Ingredients:
Allergens in bold
Potato
Dried Oregano
Amarillo Chilli
Beef Strips
Crushed Garlic (Sulphites)
Soy Sauce (Gluten, Soya)
Cider Vinegar
Tomato
Red Onion
Parsley
Nutritional Information:
Per serving: Energy (kcal) 1006 Fat 15g of which saturates 4g Carbohydrates 173g of which sugars 17g Protein 63g Salt 2.84g
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- 40 mins
- 2 servings

Recipe Description:
Located in southern Turkey, just at the eastern end of the Mediterranean, Adana is a cosmopolitan center of industry and agriculture, its bustling streets dotted with kebab vendors who cater to the busy locals. They mince up lamb meat and sweet red pepper by hand with crescent-shaped iron cleavers, before placing it on wide skewers over charcoal powered grills known as mangals. Bread is wrapped around the kebab while it’s still on the grill, allowing the wrap to warm up while also catching the meat’s dripping juices— a technique we’ve tried to recreate in spirit, even for those of you without your own mangal!
Takes 40 mins
Ingredients:
Allergens in bold
Red Onion
Red Pepper
Tomato Purée
Bulgur Wheat (gluten)
Vegetable Stock Pot (celery)
Butter (dairy)
Lamb Mince
Red Chilli Flakes
Crushed Garlic (sulphur dioxide and sulphites)
Parsley
Natural Yoghurt (dairy)
Sumac
Lemon
Tomato
Pita Bread (gluten)
Nutritional Information:
Per serving: Energy (kcal) 1235 Fat 49g of which saturates 23g Carbohydrates 141g of which sugars 12g Protein 53g Salt 3.86g
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- 45 mins
- 2 servings

Recipe Description:
There was never any shortage of delicious things to put inside a tortilla, from squashes to sweet potatoes, tomatoes and chillies, but it wasn’t until the 16th century that Dominican monks brought knowledge of cheesemaking to Mexico, and the quesadilla (literally ‘little cheesy thing’) was born. There are now so many varieties that all elements are up for debate— in Mexico City, they won’t even include cheese unless you ask for it! Of course, for our delicious vegetarian version, you don’t have to ask. Inspired by a few of our favourite Mexican cheeses, we’ve combined a briny, tangy feta with a savoury, melting cheddar.
Takes 45 mins
Ingredients:
Allergens in bold
Edamame Beans (Soya)
Peas
Sweet Potato
Red Onion
Crushed Garlic (Sulphites)
Green Chilli
Lime
Mint
Chedder Cheese (Dairy)
Taco Wraps (Gluten)
Tomato
Coriander
Shrimp Paste (Crustaceans)
White Sugar
Nutritional Information:
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- 45 mins
- 2 servings

Recipe Description:
Yoshoku (‘western-style’) restaurants had been around for over half a century before (legend has it) baseball star Shigeru Chiba walked into one in 1948 and asked for his two favourite dishes on one plate— kare, a silky-sweet gravy spiced with imported British curry powder, and katsu, a crispy panko-coated cutlet. Yoshoku food soon thrived amidst Japan’s post-war economic boom, with katsukare its deserving figurehead. Aubergine provides an earthy butteriness to our vegan katsu, coated in panko breadcrumbs that retain their light, crisp texture even when slathered in our full-bodied curry sauce.
Takes 45 mins
Ingredients:
Allergens in bold
Carrot
Edamame Beans (Soya)
Pickled Ginger
Sesame Oil (Sesame)
Aubergine
Coconut Milk
Sushi Rice
Panko Breadcrumbs (Gluten)
Sesame Seeds (Sesame)
Vegetable Stock Pot (Celery)
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Aromatic Spice Blend
Sautéed Onion Paste
Plain Flour (Gluten)
Soy Sauce (Gluten, Soya)
Nutritional Information:
Per serving: Energy (kcal) 1087 Fat 41g of which saturates 21g Carbohydrates 82g of which sugars 9g Protein 22g Salt 4.14g
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- 30 mins
- 2 servings

Recipe Description:
Named after the influential Stroganov family, this Russian recipe’s origin is disputed. Legend has it that a French chef created the dish for the elderly Count - the thin strips of beef designed to be easier to chew. Earlier versions have since been discovered, with the first known recipe dating back to 1871. We're bringing you our version of this storied dish here. Strips of beef are cooked in a sauce of sour cream, mushrooms, and parsley. Some eat Stroganoff alongside crispy potato strips, but we're serving ours with fluffy rice to soak up every drop of the silky sauce.
Takes 30 mins
Ingredients:
Allergens in bold
Onion
Chestnut Mushrooms
Basmati Rice
Parsley
Chicken Stock (Celery)
Plain Flour (Gluten)
Beef Strips
Salted Butter (Milk)
Crushed Garlic (Sulphites)
Sour Cream (Milk)
Nutritional Information:
Per serving: Energy (kcal) 1052 Fat 32g of which saturates 13g Carbohydrates 132g of which sugars 36g Protein 101g Salt 6.32g
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- 20 mins
- 2 servings

Recipe Description:
Sweet & sour isn’t so much a recipe as an entire flavour balance philosophy, rumoured to have originated in the form of a lightly sugared vinegar dipping sauce from Hunan province, China. But the recipe we all know and love, where the sauce is reduced to a sticky glaze in the wok, is Cantonese. Ketchup might seem like an unusual addition, but Hong Kong chefs have been using its tangy umami kick for decades; ‘ketchup’ is in fact a Chinese word. The competition between vinegar’s tang and a more fruity sourness is the heart of the dish, with ketchup uniting both flavours.
Takes 20 mins
Ingredients:
Allergens in bold
Jasmine Rice
Tofu (Soya)
Crushed Garlic (Sulphites)
Cornflour
Red Onion
Green Pepper
Pineapple Pieces
Cider Vinegar
Tomato Ketchup (Celery)
White Sugar
Soy Sauce (Gluten, Soya)
Dark Soy Sauce (Gluten, Soya)
Nutritional Information:
Per serving: Energy 677 (kcal) 689 Fat 14g of which saturates 2g Carbohydrates 113g of which sugars 34g Protein 26g Salt 5.09g
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- 30 mins
- 2 servings

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.
Takes 30 mins
Ingredients:
Allergens in bold
Dried Shiitake Mushroom
Sesame Seeds (Sesame)
Pork Mince
Crushed Ginger (Sulphites)
Chilli Bean Sauce (Gluten, Soya)
Dark Soy Sauce (Gluten, Soya)
Chicken Stock Pot (Celery)
Miso (Soya)
Pak Choi
Spring Onion
Udon Noodles (Gluten)
Nutritional Information:
Per serving: Energy (kcal) 811 Fat 38g of which saturates 13g Carbohydrates 85g of which sugars 15g Protein 51g Salt 7.37
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- 40 mins
- 2 servings

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

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.
Takes 45 mins
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
Nutritional Information:
Per serving: Energy (kcal) 999 Fat 43g of which saturates 15g Carbohydrates 97g of which sugars 13g Protein 58g Salt 1.91g
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- 45 mins
- 2 servings

Recipe Description:
It’s hard to think of a dish that has travelled further and rooted itself deeper into more cuisines than the humble kofta, a ball of crushed goodness (the name comes from a Persian word for ‘pounding') that gleefully absorbs whatever sauce it bathes in. Vegetarian koftas are an Indian innovation, so ours are packed with a classic balance of toasty Punjabi spices to complement the rich paneer. Known as ‘malai kofta’ or ‘creamy kofta’, we’ve enlisted nutty cashews to provide the sauce’s creaminess— not because it’s healthy, mind you, but because it makes a tastier, more well-rounded dip for the buttery garlic naan.
Takes 45 mins
Ingredients:
Allergens in bold
Potatoes
Ground Cashews (Nuts)
Cumin Seeds
Cardamom
Cinnamon Stick
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Paneer (Dairy)
Cornflour
Garam Masala
Butter (Dairy)
Naan Bread (Gluten)
Smoky Blend
Sautéed Onion Paste
Tomato Passata
Green Chilli
Coriander
Nutritional Information:
Per serving: Energy (kcal) 1251 Fat 60g of which saturates 25g Carbohydrates 141g of which sugars 60g Protein 39g Salt 3.28g
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- 45 mins
- 2 servings

Recipe Description:
The doner kebab dates back to the 17th century Ottoman Empire in Bursa, Turkey. In the mid 19th century, Ottoman chefs changed the world of meat roasting by discovering that when meat was spitted horizontally, the fat dripped down into the fire, causing the flames to rise up and singe the meat. Turning the spit vertically kept the flames in check and washed the meat in a tasty bath of fat. While it’s unlikely you have a kebab spit to hand at home, this is the tastiest thing you’ll get to the real thing, and it’s healthier too! We’ve served our tender Tavuk Doner with crispy fries, fresh salad and an authentic cacik sauce.
Takes 45 mins
Ingredients:
Allergens in bold
Chicken Thighs
Yoghurt (Dairy)
Pomegranate Molasses
Tomato Puree
Lemon
Oregano
Cumin
Chilli Flakes
Paprika
Crushed Garlic (Sulphites)
Potatoes
Onion
Cucumber
Dill
Tomato
Nutritional Information:
Per serving: Energy (kcal) 1418 Fat 33g of which saturates 8g Carbohydrates 209g of which sugars 40g Protein 72g Salt 1.14g
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- 30 mins
- 2 servings

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.
Takes 30 mins
Ingredients:
Allergens in bold
Aubergine
Red Chilli
Miso (Soya)
Soy Sauce (Gluten, Soya)
Sesame Oil (Sesame)
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Jasmine Rice
Cucumber
Lime
Mirin
Sesame Seeds (Sesame)
Spring Onion
Nutritional Information:
Per serving: Energy (kcal) 479 Fat 12g of which saturates 2g Carbohydrates 81g of which sugars 12g Protein 13g Salt 2.59g
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- 40 mins
- 2 servings

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...
Takes 40 mins
Ingredients:
Allergens in bold
Onion
Crushed Garlic (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
Nutritional Information:
Per serving: Energy (kcal) 1113 Fat 25g of which saturates 11g Carbohydrates 177g of which sugars 32g Protein 51g Salt 7.60g
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- 25 min
- 2 servings

Recipe Description:
You’ll find stir fried dishes across the cuisines of south east Asia. This method of frying finely chopped food in a deep, wide pan, over a high heat allows for super fast cooking, allowing fuel scarce regions to make the most of available heat sources. For this speedy Thai dish, you’ll toss baby aubergines with soy marinated chicken and Thai basil, and serve across fluffy Jasmine rice.
Takes 25 min
Ingredients:
Allergens in bold
Jasmine Rice
Diced Chicken Thigh
Soy Sauce (Gluten, Soya)
Cornflour
Baby Aubergine
Garlic Clove
Spring Onion
Onion
Thai Basil
Chicken Stock (Celery)
Shaoxing Wine
Palm Sugar
White Pepper
Dark Soy Sauce (Gluten, Soya)
Nutritional Information:
Per serving: Energy (kcal) 918 Fat 28g of which saturates 9g Carbohydrates 117g of which sugars 21g Protein 53g Salt 9g
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- 30 mins
- 2 servings

Recipe Description:
Of the Indonesian islands, perhaps Sulawesi doesn’t hold as romantic a place in the Western imagination as Java, Bali, Borneo or Sumatra. As a culinary destination, it’s also somewhat underrated, but that’s about to change, partly thanks to the peaceful coastal city of Manado on the north of the island. Known for generous seasoning and especially hot sauces, Manado cuisine has many hidden gems. One of our favourites is rica-rica, a pounded spice paste usually found coating the best cuts of meat— tender, juicy and rich duck breast is the perfect pairing for its spicy yet beguilingly deep flavour.
Takes 30 mins
Ingredients:
Allergens in bold
Green Chilli
Crushed Garlic (Sulphites)
Shallot
Ginger
Lemongrass
Lime Leaves
Duck Breasts
Tomato
Jasmine Rice
Crispy Fried Onions (Gluten)
Green Beans
Nutritional Information:
Per serving: Energy (kcal) 1050 Fat 63g of which saturates 21g Carbohydrates 91g of which sugars 13g Protein 27g Salt 0.48g
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- 55 mins
- 2 servings

Recipe Description:
Popular across Southeast Asia, satay is nevertheless an Indonesian original, commonly (though not always) served with iconic peanut sauce. It’s believed to have originated in Java, where street food sellers adapted Indian kebabs by marinating the meat in their local herbs and spices. Even now, satay is often made in the traditional way, placing coconut frond or bamboo skewers onto distinctively long and narrow charcoal grills. That said, all that satay really needs are intense, dramatic flavours— with salty-sweet kecap manis, savoury peanuts, fiery chilli and tangy lime, we hope our recipe stages a showdown for the ages.
Takes 55 mins
Ingredients:
Allergens in bold
Lemongrass
Shallot
Galangal
Red Chilli Flakes
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Aromatic Spice Blend
Soy Sauce (Gluten, Soya)
Palm Sugar
Peanut Butter (Peanuts)
Honey
Diced Chicken Thigh
Cucumber
Carrot
Peanuts (Peanuts)
Jasmine Rice
Spring Onion
Kecap Manis (Soya)
Lime
Nutritional Information:
Per serving: Energy (kcal) 1243 Fat 37g of which saturates 8g Carbohydrates 106g of which sugars 23g Protein 52g Salt 1.77g
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- 25 mins
- 2 servings

Recipe Description:
This peanut based stew is the national dish of Gambia. Often cooked with meat or vegetables, this rich sauce makes the most of the hardy peanut crop which can survive the sometimes harsh climates of West Africa. This naturally vegan domoda features sweet potatoes, spinach, and cannellini beans for a hearty, comforting bowlful, and is served as the Gambians would - with rice.
Takes 25 mins
Ingredients:
Allergens in bold
Onion
Sweet Potato
Tomato
Scotch Bonnet
Cannellini Beans
Crushed Garlic (Sulphites)
Tomato Puree
Peanut Butter (Peanuts)
Vegetable Stock (Celery)
Basmati Rice
Peanuts (Peanuts)
Spinach
Nutritional Information:
Per serving: Energy (kcal) 1077 Fat 36g of which saturates 8g Carbohydrates 115g of which sugars 23g Protein 76g Salt 6.67g
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- 30 mins
- 2 servings

Recipe Description:
Emily and Amy Chung first hosted their now-famous Burmese supper club in 2013, serving up classic Burmese home cooking like baya kyaw (chana dal fritters) and ohn no khauk swe (coconut chicken noodles), not to mention their luxurious mango lime cheesecake. Since then they’ve had consistently sold out events and have raised over £10,000 for charity. Their debut cookbook is a testament not just to the incredible aromas & creativity of Burmese cuisine, but of these two sisters’ unique, practical yet masterfully executed interpretation of it.
Takes 30 mins
Ingredients:
Allergens in bold
Onion
Sweetheart Cabbage
Spring Onion
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Diced Chicken Thigh
Aromatic Spice Blend
Paprika
Dark Soy Sauce (Gluten, Soya)
Egg Noodles (Gluten, Eggs)
Red Chilli Flakes
Nutritional Information:
Per serving: Energy (kcal) 673 Fat 16g of which saturates 5g Carbohydrates 86g of which sugars 14g Protein 50g Salt 4.16g
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- 40 mins
- 2 servings

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.
Takes 40 mins
Ingredients:
Allergens in bold
Beetroot
Aubergine
Pomegranate Molasses
Sesame Seeds (Sesame)
Onion
Crushed Garlic (Sulphites)
Fragrant Fusion Blend
Turmeric
Basmati Rice
Puy Lentils
Vegetable Stock Pot (Celery)
Parsley
Coconut Yoghurt
Flaked Almonds (Nuts)
Nutritional Information:
Per serving: Energy (kcal) 1108 Fat 36g of which saturates 19g Carbohydrates 162g of which sugars 42g Protein 37g Salt 6.74g
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- 45 mins
- 2 servings

Takes 45 mins
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)
Nutritional Information:
Per serving: Energy (kcal) 838 Fat 32g of which saturates 20g Carbohydrates 117g of which sugars 13g Protein 24g Salt 4.08g
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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- 25 mins
- 2 servings

Recipe Description:
Indian food tends to get neatly categorised on restaurant menus, but its essence is truly kaleidoscopic, revealing surprising new facets each time you look. Street food, especially, is stunningly diverse, creating a bonanza of contrasting textures out of a mix of cooked and raw ingredients, resulting in a complex symphony of independent flavours that is almost the opposite of most curries’ layered, coherent wholeness. We’ve let a tangy-fresh chickpea salad compete with lip-smacking, savoury tandoori fish for your attention— roll them up into a roti, slather on some garnishes and watch them fight. The winner? You, of course.
Takes 25 mins
Ingredients:
Allergens in bold
Tandoori Paste
Aromatic Spice Blend
Diced fish
Chickpeas
Whole Dhana Jeeru
Red Onion
Cucumber
Tomato
Coriander
Mint
Natural Yoghurt (Dairy)
Roti Bread (Gluten)
Lime Pickle
Nutritional Information:
Per serving: Energy (kcal) 618 Fat 14g of which saturates 3g Carbohydrates 59g of which sugars 14g Protein 55g Salt 4.37g
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- 35 mins
- 2 servings

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.
Takes 35 mins
Ingredients:
Allergens in bold
Chestnut Mushrooms
Ground Cashews (Nuts)
Cardamom
Natural Yoghurt (Dairy)
Single Cream (Dairy)
Green Chilli
Sautéed Onion Paste
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Chilli Powder
Peas
Coriander
Cumin Seeds
Cinnamon Stick
Star Anise
Basmati Rice
Nutritional Information:
Per serving: Energy (kcal) 864 Fat 35g of which saturates 15g Carbohydrates 110g of which sugars 25g Protein 30g Salt 0.68g
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- 45 mins
- 2 servings

Recipe Description:
Tacos are one of Mexico’s most beloved exports - widely enjoyed by Americans and Brits alike. However, who exactly invented the famed taco still remains a bit of a mystery. We like the theory that tacos were the product of silver miners in the 18th century. What we do know is that tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. Our inspired, cauliflower-heavy tacos are similarly served in a soft corn tortilla for the perfect handheld bite. This easy, 45 minute recipe with smoky paprika and cumin roasted cauliflower is accompanied by a charred onion salsa and zesty guacamole, guaranteed to get those taste buds tingling!
Takes 45 mins
Ingredients:
Allergens in bold
Cauliflower
Crushed Garlic (Sulphites)
Cumin
Paprika
Lime
Green Chilli
Spring Onions
Garlic Clove
Coriander
Red Onion
Avocado
Taco Wraps (Gluten)
Nutritional Information:
Per serving: Energy 1109.53 (kcal) 41.64 Fat g of which saturates 9.87 g Carbohydrates 168.61 g of which sugars 26.735 g Protein 33.145 g Salt 1.45 g
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- 35 mins
- 2 servings

Recipe Description:
In Chengdu, Sichuan, the memory of traditional home cooking is kept alive in small eateries nestled among the back alleys and side streets— so-called ‘fly restaurants’, probably named more for their size than for any concerns about hygiene. ‘Fly restaurants’ offer a warm welcome to all comers, an unpretentious hole-in-the-wall ambience and a full slate of familiar local dishes. This braised pork belly is infused with comforting star anise and cinnamon as well as bracingly spicy chilli bean paste. The carrots absorb flavour until they’re just as meaty as the pork itself, making for a humble stew that is far more than the sum of its parts.
Takes 35 mins
Ingredients:
Allergens in bold
Vegetable Stock Pot (Celery)
Pork Belly
Crushed Ginger (Sulphites)
Spring Onion
White Pepper
Shaoxing Wine Vinegar
Chilli Bean Sauce (Gluten, Soya)
Star Anise
Cinnamon Stick
Dark Soy Sauce (Gluten, Soya)
White Sugar
Carrot
Jasmine Rice
Nutritional Information:
Per serving: Energy (kcal) 928 Fat 37g of which saturates 14g Carbohydrates 113g of which sugars 27g Protein 41g Salt 9.83g
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- 45 mins
- 2 servings

Recipe Description:
As is the case with so many East Asian dishes, dumplings are as much about texture as it is flavour. The skin should be moist and glazed, with a flavour that is near bland compared to the salty, spicy lamb filling. In turn, the dumplings are packed with flavour, owing much to crushed ginger, garlic and shaoxing wine which clings to the lamb meat beautifully. The rich sauce elevates the dumplings to new heights however with its intensely robust flavour, thanks to the soy sauce, chinkiang vinegar and lashings of chilli oil. It’s a recurring sauce that you’ll find on a number of appetizers in the Sichuan repertoire and one that you’ll be glad to have mastered.
Takes 45 mins
Ingredients:
Allergens in bold
Pak Choi
Sichaun Peppercorns
Lamb Mince
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Shaoxing Wine
Mushroom Stir Fry Sauce
Cumin
White Pepper
Soy Sauce (Soya, Gluten)
Sugar
Sesame Oil (Sesame)
Spring Onion
Dumpling Pastry (Gluten)
Chui Chow Chilli Oil
Chinkiang Vinegar (Gluten, Sesame, Soybean)
Nutritional Information:
Per serving: Energy (kcal) 608 Fat 34g of which saturates 10g Carbohydrates 42g of which sugars 15g Protein 38g Salt 1.59g
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- 40 mins
- 2 servings

Takes 40 mins
Ingredients:
Allergens in bold
Red Pepper
Tomato
Shallot
Crushed Garlic (Sulphites)
Cider Vinegar
Fragrant Fusion Blend
Diced Pork
Flaked Almonds (Nuts)
Cherry Tomatoes
Spring Onion
Cucumber
Parsley
Lemon
Pita Bread (Gluten)
Nutritional Information:
Per serving: Energy (kcal) 1185 Fat 24g of which saturates 6g Carbohydrates 58g of which sugars 16g Protein 44g Salt 0.97g
Recipe Description:
Georgian meals are always served on a supra (‘tablecloth’), no matter how many people are joining in the feast— if it’s a large enough summer gathering, the supra will be laid on the ground outside. Marinated, skewered and grilled pork, known locally as mtsvadi, is the perfect food for these al fresco dining experiences, often made with meat from the host’s own pigs. No such Georgian grill would be complete without a side of satsebeli (so essential, its name simply means ‘sauce’), a garlicky, tangy dip with fresh, bright flavours, packed with the natural umami of cooked-down red peppers and tomatoes.
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- 40 mins
- 2 servings

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.
Takes 40 mins
Ingredients:
Allergens in bold
Courgette
Spring Onion
Green Chilli
Rice Flour
Cornflour
Soy Sauce (Gluten, Soya)
Rice Wine Vinegar (sulphites)
Gochugaru Flakes
Kimchi
White Pepper
Sriracha
Sesame Seeds (Sesame)
Nutritional Information:
Per serving: Energy (kcal) 764 Fat 5g of which saturates 0.7g Carbohydrates 167g of which sugars 15g Protein 22g Salt 3.99g
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- 50 mins
- 2 servings

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.
Takes 50 mins
Ingredients:
Allergens in bold
Dried Shiitake Mushroom
Dashi Stock (Fish)
Soy Sauce (Gluten, Soya)
Mirin
White Sugar
Diced Beef
Udon Noodles (Gluten)
Shiitake Mushrooms
Spring Onion
Nutritional Information:
Per serving: Energy (kcal) 417 Fat 6g of which saturates 2g Carbohydrates 50g of which sugars 14g Protein 40g Salt 3.31g
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- 30 mins
- 2 servings

Recipe Description:
While Japan's food culture is largely rooted in traditional and classical technique, ramen is Japanese cuisine's jazz, pop and punk— a 20th century canvas for improvising and innovating, with Chinese-style noodle soup as its original inspiration. In Japan, where duck is rarely farmed but is often found in the wild, duck-based ramen is more of a seasonal treat than a popular staple. Our Tokyo-inspired shoyu (soy sauce-seasoned) ramen mingles meaty duck flavour with dashi, a traditional seaweed and smoked fish broth famously full of unami. Together with springy, chewy noodles, it's a hearty bowlful of simple, joyful luxuries.
Takes 30 mins
Ingredients:
Allergens in bold
Duck Breasts
Chinese 5 Spice
Dashi Stock (Fish)
Ramen Noodles (Gluten, Soya)
Pak Choi
Spring Onion
Soy Sauce (Gluten, Soya)
Nutritional Information:
Per serving: Energy (kcal) 877 Fat 22g of which saturates 10g Carbohydrates 92g of which sugars 12g Protein 72g Salt 11.94g
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- 30 mins
- 2 servings

Recipe Description:
Herbs are at the forefront of much of Georgian cuisine and are used to elevate humble ingredients like the Akhali kartophili potatoes featured here. You'll roast salmon fillets and pair them with another herb showcase - a punchy sauce made from finely chopped dill and coriander. Tenderstem broccoli finishes this light dish which is packed with vibrant flavours.
Takes 30 mins
Ingredients:
Allergens in bold
Potatoes
Tenderstem Broccoli
Salmon (Fish)
Bay Leaf
Garlic Clove
Dill
Coriander
Green Chilli
Spring Onions
Cider Vinegar (Sulphites)
Salted Butter (Milk)
Nutritional Information:
Per serving: Energy (kcal) 1546 Fat 46g of which saturates 9g Carbohydrates 180g of which sugars 18g Protein 100g Salt 0.62g
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- 45 mins
- 2 servings

Recipe Description:
Jerk is one of the enduring legacies of the fusion of African and Taino cultures in Jamaica. We can thank The Maroons for the creation of Jerk Chicken. They brought African meat cooking techniques to Jamaica and combined native Jamaican ingredients used by the Taino people to form Jerk Chicken. Today, jerk refers to both the way in which meat is prepared (slow-cooked over a closed fire or grilled over burning coals) and the seasoning used on the meat; both things adding to the evocative smokey flavour of the dish. Our jerk chicken gets its fiery kick from allspice, ginger, garlic, thyme and scotch bonnet peppers. We’ve served it with our crispy plantain and creamy slaw.
Takes 45 mins
Ingredients:
Allergens in bold
Chicken Legs
Thyme
Scotch Bonnet
Spring Onions
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Palm Sugar
Soy Sauce (Gluten, Soya)
All Spice
Cinnamon Powder
Lime
Red Cabbage
Carrot
Garlic Clove
Cider Vinegar
Plantain
Nutritional Information:
Per serving: Energy (kcal) 1477 Fat 43g of which saturates 10g Carbohydrates 225g of which sugars 106g Protein 82g Salt 2.83g
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- 45 mins
- 2 servings

Takes 45 mins
Ingredients:
Allergens in bold
Pork Belly
Onion
Potato
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Gochujang Paste (Gluten)
Gochugaru Flakes
Sesame Oil (Sesame)
Chicken Stock Pot (Celery)
Spring Onion
Sushi Rice
Soy Sauce (Gluten, Soya)
Nutritional Information:
Per serving: Energy (kcal) 1416 Fat 38g of which saturates 12g Carbohydrates 48g of which sugars 10g Protein 38g Salt 4.57g
Recipe Description:
Jjigae is based on the philosophy that the best way to feed a hungry table is by throwing every possible flavour and food group into one big potful of broth— a technique that has proven very popular among busy home cooks! Despite its rough-and-ready charm and simple ingredients, jjigae is a complex dish, both awakening and soothing the tastebuds with every spoonful. The fermented flavours of the smoky-sweet gochujang and soy sauce are essential to giving this version its enveloping mouthfeel and satisfying savouriness, helping to draw out the full tenderness of the slow-simmered pork belly.
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- 45 mins
- 2 servings

Recipe Description:
While chopped, skewered meat has taken such diverse forms as Indian tikka, Indonesian satay and Japanese yakitori, it’s believed that the technique originated somewhere in Western Asia. In countries where wood-based fuel was scarce, cutting meat into smaller pieces and skewering them with the nearest sharp object was the fastest, most efficient way to grill. Eventually, sword-like skewers known as şiş (pronounced ‘shish’) were custom engineered for the task, and enjoying kebabs around the mangal (grill) became an important part of the culture not just of Turkey, but the entire Middle East.
Takes 45 mins
Ingredients:
Allergens in bold
Red Onion
Diced Chicken Thigh
Natural Yoghurt (Dairy)
Ground Cumin
Paprika
Red Chilli Flakes
Crushed Garlic (Sulphur dioxide and Sulphites)
Sumac
Dried Oregano
Lemon
Bulgur Wheat (Gluten)
Cider Vinegar
White Sugar
Parsley
Mint
Tomato
Nutritional Information:
Per serving: Energy (kcal) 406 Fat 10g of which saturates 4g Carbohydrates 38g of which sugars 15g Protein 41g Salt 0.32g
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- 40 mins
- 2 servings

Recipe Description:
Rolling a kebab up inside a paratha makes so much sense, it hardly needs an origin story— but we can trace the origin of this delicious street food staple to Nizam’s Restaurant in Kolkata. Whether it was because more fastidious customers refused to eat with their hands or busy workers needed an on-the-go lunch, Nizam’s became a legendary kebab eatery thanks to the innovation of the kathi roll, and now there are kathi roll stalls all over Kolkata. ‘Kathi’ refers to the bamboo sticks used as kebab skewers at Nizam’s. While originally made with meat, paneer-filled kathi rolls are now a popular vegetarian alternative.
Takes 40 mins
Ingredients:
Allergens in bold
Paneer (Dairy)
Natural Yoghurt (Dairy)
Smoky Blend
Crushed Ginger (Sulphur dioxide and Sulphites)
Crushed Garlic (Sulphur dioxide and Sulphites)
Red Onion
Green Pepper
Paratha (Gluten)
Coriander
Mint
Green Chilli
Ground Cumin
Lemon
Potato
Paprika
Turmeric
Sweet Tomato & Chilli Chutney
Nutritional Information:
Per serving: Energy (kcal) 1483 Fat 71g of which saturates 43g Carbohydrates 188g of which sugars 55g Protein 54g Salt 2.48g
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- 30 mins
- 2 servings

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.
Takes 30 mins
Ingredients:
Allergens in bold
Chestnut Mushrooms
Spring Onion
Diced Chicken Thigh
Crushed Garlic (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
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- 55 mins
- 2 servings

Recipe Description:
You can find black beans served on rice all over America and the Caribbean, but only one country proudly boasts feijoada (pronounced 'fezsh-wa-duh') as its national dish. This may be a liberal adaptation of the Brazilian classic (it's usually anything but meat-free) but the vegetable topping at the end is inspired by the feijoadas made on Brazil's northeast coast. A good feijoada is not so much a recipe as the instruction manual for a complete feast; all sorts of toppings and salsas become a possibility when a potful of feijoada is in play, providing a colourful counterpoint to the dish's smoky, thick, dark and deliciously bean-enriched broth.
Takes 55 mins
Ingredients:
Allergens in bold
Vegetable Stock Pot (Celery)
Sweet Potato
Red Pepper
Smoked Paprika
Basmati Rice
Onion
Courgette
Thyme
Panko Breadcrumbs (Gluten)
Crushed Garlic (Sulphur dioxide and Sulphites)
Dried Bay Leaf
Black Beans
Tomato
Green Chilli
Coriander
Lime
Nutritional Information:
Per serving: Energy (kcal) 833 Fat 10g of which saturates 3g Carbohydrates 153g of which sugars 23g Protein 31g Salt 6.62g
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- 15 mins
- 2 servings

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. Once established, pho’s fans were slow to embrace any variations to the recipe. Especially reviled was the drab, meatless pho imposed on wartime Hanoi, nicknamed ‘pilotless pho’ after the US reconnaissance drones flying overhead. Thanks to an abundance of fresh aromatics, our umami-rich pho stock, meaty shiitake and crunchy veg, now you can cook a vegan pho that is anything but ‘pilotless’ in flavour.
Takes 15 mins
Ingredients:
Allergens in bold
Rice Ribbon Noodles
Shiitake Mushrooms
Pho Stock Cube (Celery)
Cinnamon Stick
White Pepper
Star Anise
Onion
Carrot
Red Chilli
Spring Onion
Mangetout
Lime
Coriander
Thai Basil
Mint
Black Peppercorns
Nutritional Information:
Per serving: Energy (kcal) 397 Fat 4g of which saturates 0g Carbohydrates 80g of which sugars 22g Protein 18g Salt 4.52
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- 40 mins
- 2 servings

Recipe Description:
Cauliflower probably originated in Cyprus, but it was Arab sailors who introduced it all over the world during the Middle Ages. It’s a mystery, then, why whole roasted cauliflower has taken so long to become a global trend. But once Israeli chef Eyal Shani served it at his fast-casual pita sandwich chain Miznon, the world caught on to its charred, meaty appeal. Inspired as much by traditional Middle Eastern cuisine as modern Israeli vegan dining, our sophisticated version is scattered bountifully with pomegranate and almond and slathered with lemon and tahini for a dish that is as impressive-looking as it is genuinely tasty.
Takes 40 mins
Ingredients:
Allergens in bold
Cauliflower
Fragrant Fusion Blend
Giant Couscous (Gluten)
Tomato
Parsley
Pomegranate
Lemon
Flaked Almonds (Tree Nuts)
Cumin Seeds
Tahini (Sesame)
Crushed Garlic (Sulphur dioxide and Sulphites)
Zahtar Spice Blend (Sesame)
Nutritional Information:
Per serving: Energy (kcal) 810 Fat 27g of which saturates 3g Carbohydrates 125g of which sugars 48g Protein 28g Salt 0.58g
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- 45 mins
- 2 servings

Recipe Description:
The word okonomi in Japanese means “what you like” and the word yaki means to grill or cook - altogether meaning “what you like, grilled’. You can imagine that with a name like this the possibilities of fillings and toppings are endless. There are two definite styles of this cabbage and flour-based pancake; Osakans mix their toppings into the batter where Hiroshimans grill their pancake first before layering on their toppings. What they both have in common though, is that both douse their creations in the signature okonomiyaki brown sauce. If you ever make it to either place, someone will ask you “which style do you prefer’. This answer can be quite political, and of course, depending on which city you're in, there’s only one right answer!
Takes 45 mins
Ingredients:
Allergens in bold
Prawns (Crustaceans)
Sweetheart Cabbage
Spring Onions
Pickled Ginger
Dashi (Celery)
Plain Flour (Gluten)
Liquid Egg (Egg)
Baking Powder
Palm Sugar
Ketchup (Celery)
HP Sauce (Gluten, Mollusc)
Vegetarian Stir Fry Sauce (Gluten, Soya)
Mayonnaise (Eggs, Mustard)
Soy Sauce (Gluten, Soya)
Nutritional Information:
Per serving: Energy 964 (kcal) Fat 16g of which saturates 2g Carbohydrates 153g of which sugars 25g Protein 48g Salt 5.40g
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- 30 mins
- 2 servings

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.
Takes 30 mins
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
Nutritional Information:
Per serving: Energy (kcal) 989 Fat 52g of which saturates 2g Carbohydrates 101g of which sugars 12g Protein 33g Salt 0.03g
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- 50 mins
- 2 servings

Recipe Description:
Despite not being edible in their own right, banana leaves are widely used in the Indonesian kitchen. Sturdy, flexible, waterproof and biodegradable, they are folded or laid out as anything from takeaway containers to plates, serving trays and bowls. Their most delicious function, though, is as a container for steamed or grilled foods, offering total protection from boiling or burning, sealing spices and juices inside while infusing the food with the leaf’s delicate, sweet aroma. This pepes ikan, leaf-steamed fish, is often paired with rice and raw vegetables, in this case chayote, a yielding, fruity squash popular in Indonesian cuisine.
Takes 50 mins
Ingredients:
Allergens in bold
Carrot
Chayote
Spring Onion
Lime
Tamarind Chutney
Desiccated Coconut (Sulphites)
Aromatic Spice Blend
White Fish Fillets (Fish)
Banana Leaf
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Red Chilli Flakes
Lemongrass
Turmeric Root
Coriander
Jasmine Rice
Coconut Milk
Palm Sugar
Nutritional Information:
Per serving: Energy (kcal) 755 Fat 28g of which saturates 19g Carbohydrates 120g of which sugars 24g Protein 33g Salt 0.38g
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- 35 mins
- 2 servings

Recipe Description:
Salted and dried soybeans have been prepared for over two millennia in China, predating the invention of soy sauce by hundreds of years. Used carefully, they offer a hit of seasoning as well as a piquant, wine-like flavour to sauces. In fact, there’s no fixed recipe for ‘black bean sauce’ in China, and using a pre-prepare mixture doesn’t compare to witnessing for yourself how a judicious amount of whole black beans, added to a sauce, can transform other flavours without overpowering them. Case in point, our mild, hearty version of the famous Cantonese-style black bean sauce adds subtlety as well as strength to the robust flavours of our marinated beef.
Takes 35 mins
Ingredients:
Allergens in bold
Soy Sauce (Gluten, Soya)
Rice Wine Vinegar
Cornflour
Beef Strips
Onion
Chestnut Mushrooms
Red Pepper
Spring Onion
Chicken Stock Pot (Celery)
Crushed Ginger (Sulphur dioxide and Sulphites)
Crushed Garlic (Sulphur dioxide and Sulphites)
Dark Soy Sauce (Gluten, Soya)
Chilli Garlic Sauce (Gluten, Soya)
Jasmine Rice
Black Beans
Sesame Oil (Sesame)
Nutritional Information:
Per serving: Energy (kcal) 787 Fat 28g of which saturates 8g Carbohydrates 79g of which sugars 9g Protein 40g Salt 4.77g
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- 45 mins
- 2 servings

Recipe Description:
Thai cuisine’s use of various prepared curry pastes makes it easy to quickly prepare a dish with a complex flavour profile, and it also means that Thai cuisine traditionally encourages flexibility— red Thai curry paste is used for all sorts of marinades and stir-fries, in addition to the saucy coconut milk kaeng that we somewhat inaccurately call ‘curry’. Despite all that variety, you’d be hard pressed to find a Thai restaurant serve a duck kaeng that isn’t red. Perhaps it’s because the extra-savoury red chilli flavour cuts so marvellously through the sweet, juicy delicacy of duck meat. Who would dare tamper with such a classic?
Takes 45 mins
Ingredients:
Allergens in bold
Red Thai Curry Paste (Crustaceans, Fish)
Paprika
Lemongrass
Palm Sugar
Coconut Milk
Aromatic Spice Blend
Onion
Green Beans
Thai Aubergine
Thai Basil
Coriander
Jasmine Rice
Duck Breasts
Lime Leaves
Nutritional Information:
Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g
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- 35 mins
- 2 servings

Recipe Description:
A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a finishing touch of savoury, crispy minced pork and garnishes. Stirred together and eaten quickly while still hot, to this day it’s the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.
Takes 35 mins
Ingredients:
Allergens in bold
Pak Choi
Spring Onions
Pork Mince
Crushed Garlic (Sulphites)
Hoisin Sauce (Gluten, Soya)
Shaoxing Wine
Dark Soy Sauce (Gluten, Soya)
Chinese Five Spice Powder
Chilli Garlic Sauce (Gluten, Soya)
Sichuan Peppercorns
Noodle Nests (Gluten, Egg)
Chiu Chow Oil (Sesame, Soy)
Chinkiang Vinegar
Nutritional Information:
Per serving: Energy (kcal) 1229 Fat 39g of which saturates 12g Carbohydrates 163g of which sugars 22g Protein 58g Salt 6.15g
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- 40 mins
- 2 servings

Recipe Description:
Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Alfred elevates this classic spinach and buttery paneer curry by crowning it with the mature maple and anise aromas of kasoori methi, traditionally aged, dried fenugreek leaves.
Takes 40 mins
Ingredients:
Allergens in bold
Baby Spinach
Onion
Tomato
Cumin Seeds
Crushed Garlic (sulphur dioxide and sulphites)
Kicking Colour Blend
Paneer (dairy)
Single Cream (dairy)
Fenugreek leaves
Butter (dairy)
Garam Masala
Sautéed Onion Paste
Naan Bread (gluten)
Nutritional Information:
Per serving: Energy (kcal) 1192 Fat 58g of which saturates 29g Carbohydrates 143g of which sugars 47g Protein 52g Salt 1.19g
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- 25 mins
- 2 servings

Recipe Description:
Teriyaki is almost as ubiquitous as ketchup, its acidic smack of salty-sweet, caramel-dark flavour making it a versatile seasoning, condiment or dipping sauce. But teriyaki properly refers to two things: the tare, the soy, mirin and sugar thickened and reduced to a shiny glaze, and yaki, the technique of grilling skewered meat— arguably a recent Korean and American import into what is traditionally a seafood-focused, predominantly Buddhist culture. In a sense, teriyaki is Japanese barbecue, making our refreshing pak choi the perfect accompaniment to the star of the show: our teriyaki glazed chicken.
Takes 25 mins
Ingredients:
Allergens in bold
Sushi Rice
Soy Sauce (Gluten, Soya)
Mirin
Honey
Palm Sugar
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Pak Choi
Spring Onion
Garlic Clove
Cornflour
Sesame Seeds (Sesame)
Nutritional Information:
Per serving: Energy (kcal) 841 Fat 29g of which saturates 7g Carbohydrates 93g of which sugars 18g Protein 50g Salt 5.58g
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- 40 mins
- 2 servings

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. Beloved across India, this smoky and spicy aubergine delicacy is Romy’s ‘ultimate desert island dish.
Takes 40 mins
Ingredients:
Allergens in bold
Aubergine
Onion
Green Chilli
Coriander
Tomato
Cumin Seeds
Crushed Garlic (Sulphites)
Aromatic Spice Blend
Naan (Gluten)
Nutritional Information:
Per serving: Energy (kcal) 693 Fat 6g of which saturates 1g Carbohydrates 146g of which sugars 15g Protein 26g Salt 0.15g
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- 60 mins
- 2 servings

Recipe Description:
There’s always someone who can’t wait to tell you that sushi actually refers to the vinegared rice, and not the raw fish served with it. But it’s rare to find a restaurant that commits to this concept of fish-free sushi, although recent years have seen plenty of dubious innovations in sushi. Speaking of, there certainly isn’t a case for the authenticity of this katsumaki (katsu roll), except that it combines two beloved Japanese traditions in one. Its deliciousness, though, is another matter, the tender yet crispy chicken proving to be just as much of a hero ingredient when rolled up in a blanket of rice as any seafood could be.
Takes 60 mins
Ingredients:
Allergens in bold
Sushi Rice
Chicken Breasts
Panko Breadcrumbs (Gluten)
Sesame Seeds (Sesame)
Avocado
Rice Wine Vinegar (sulphites)
Nori
Mayonnaise (Eggs, Mustard)
Sriracha
Soy Sauce (Gluten, Soya)
White Sugar
Nutritional Information:
Per serving: Energy (kcal) 1499 Fat 70g of which saturates 9g Carbohydrates 98g of which sugars 11g Protein 101g Salt 3.47g
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- 25 mins
- 2 servings

Recipe Description:
In Japan they’re known as udon, while in China they’re ‘cu mian’, or ‘thick noodles’, and are especially popular in the area around Shanghai. By either name, this flour and water-based pasta is a real marvel. Slurpable and bouncy, udon are a joy to wrestle with as they wriggle around your chopsticks, whether seasoned by a soup broth, salad dressing or stir-fry sauce. For this recipe, we were inspired by the glossy soy sauce fries served up by Shanghai street food vendors, who deftly sear the super-heated flavours onto the mischievous noodles.
Takes 25 mins
Ingredients:
Allergens in bold
Udon Noodles (Gluten)
Spring Onion
Baby Corn
Pak Choi
Mangetout
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Red Chilli Flakes
Shaoxing Wine Vinegar
White Pepper
Soy Sauce (Gluten, Soya)
Vegetarian Stir Fry Sauce (Gluten, Soya)
Coriander
Nutritional Information:
Per serving: Energy (kcal) 338 Fat 3g of which saturates 1g Carbohydrates 68g of which sugars 10g Protein 15g Salt 3.3g
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- 35 mins
- 2 servings

Recipe Description:
Much of Egyptian cuisine is vegan, due in part to local Coptic Christians abstaining from all animal products over Lent and other fasting periods. In the 19th century, the arrival of Indian khichri lentils and rice slotted perfectly into this homegrown tradition, as did Italian pasta and tomato sauce. Hence this triumphant mash-up, pasta mixed through grains and topped with a spicy, garlicky and sharp tomato sauce— a dish so popular, many Egyptian menus list only three items: small, medium or large koshari. Often topped with meaty shawarma, our Mediterranean beetroot preserves the eclectic national dish’s authentically meat-free heart.
Takes 35 mins
Ingredients:
Allergens in bold
Onion
Beetroot
Bulgur Wheat (Gluten)
Chickpeas
Brown Lentils
Vegetable Stock Pot (Celery)
Macaroni Pasta (Gluten)
Crushed Garlic (Sulphites)
Ground Coriander
Red Chilli Flakes
Sautéed Onion Paste
Tomato Passata
Cider Vinegar
Parsley
Nutritional Information:
Per serving: Energy (kcal) 780 Fat 7g of which saturates 1g Carbohydrates 146g of which sugars 18g Protein 30g Salt 0.12g
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- 40 mins
- 2 servings

Recipe Description:
Cauliflower is more than just the latest trendy vegetable - it's full of vitamins and fibre and more than stands up to bold flavours! It is a perfect veggie choice for a middle eastern dish. Spiced with cumin, cinnamon, turmeric, and chilli flakes, these crispy fritters are made for dipping. We've given you a mint spiked yoghurt sauce to dunk in, and a herby spinach and tomato salad on the side.
Takes 40 mins
Ingredients:
Allergens in bold
Cauliflower
Parsley
Mint
Onion
Green Chilli
Egg Whites (Egg)
Plain Flour (Gluten)
Cumin
Ground Cinnamon
Red Chilli Flakes
Turmeric
Baking Powder
Yogurt (Milk)
Tomato
Spinach
Pomegranate Molasses
Nutritional Information:
Per serving: Energy (kcal) 518 Fat 4.1g of which saturates 0.8g Carbohydrates 99.4g of which sugars 27.4g Protein 23g Salt 0.5g
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- 45 mins
- 2 servings

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.
Takes 45 mins
Ingredients:
Allergens in bold
Raw Mango
Carrot
Red Chilli
Coriander
Lime
Jasmine Rice
Spring Onion
Bamboo Shoots
Crushed Ginger (Sulphites)
Crushed Garlic (Sulphites)
Massaman Paste (Crustaceans, Fish)
Prawns (Crustaceans)
Sesame Oil (Sesame)
Nutritional Information:
Per serving: Energy (kcal) 1281 Fat 19g of which saturates 3g Carbohydrates 138g of which sugars 38g Protein 50g Salt 1.29g
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- 45 mins
- 2 servings

Takes 45 mins
Ingredients:
Allergens in bold
Beef Strips
White Pepper
Spring Onion
Crushed Ginger (sulphites)
Crushed Garlic (sulphites)
Star Anise
Cinnamon Stick
Bay Leaf
Shaoxing Wine
Vegetarian Stir Fry Sauce (gluten, soya)
Hoisin Sauce (gluten, soya)
Palm Sugar
Soy Sauce (gluten, soya)
Dark Soy Sauce (gluten, soya)
Shallot
Pak Choi
Egg Noodles (gluten, eggs)
Nutritional Information:
Per serving: Energy (kcal) 693 Fat 11g of which saturates 3g Carbohydrates 99g of which sugars 19g Protein 50g Salt 6.55g
Recipe Description:
Aside from the obvious melt-in-your-mouth braised beef, chee hou sauce is the star of this dish. Somewhere between oyster sauce and hoisin, chee hou is a fermented soybean base with a well rounded, very fragrant, sweet savoury profile. Ideal for braising rich and complex meats like beef. In this classic Singapore-Chinese recipe, the beef is red cooked (Hong Shao), a classic Chinese braising technique using soy sauce, rice wine and sugar to slowly tenderise the meat. Watch as the soy sauce slowly thickens and the sugar caramelises, imparting a rich, reddish brown colour.
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- 60 mins
- 2 servings

Takes 60 mins
Ingredients:
Allergens in bold
Tofu (soya)
Avocado
Carrot
Sushi Rice
Sesame Seeds (sesame)
Nori
Soy Sauce (gluten, soya)
Peanut Butter (peanuts)
Mirin
Sesame Oil (sesame)
Garlic Clove
Rice Wine Vinegar
White Sugar
Nutritional Information:
Per serving: Energy (kcal) 545 Fat 24g of which saturates 4g Carbohydrates 58g of which sugars 13g Protein 28g Salt 3.96g
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:
There’s always someone who can’t wait to tell you that sushi actually refers to the vinegared rice, and not the raw fish served with it. But it’s rare to find a restaurant that commits to this concept of fish-free sushi, rather than merely offering cucumber rolls (kappamaki) as a palate cleanser between courses. We wanted to craft a sushi experience that lives up to the name, with peanut-glazed tofu paired with creamy avocado and earthy grated carrot. Perhaps sushi isn’t about raw fish after all, but about appreciating the ingredients available to you, and giving them a platform where they can shine.
-
Active time:
For 2 - 60 minsFor 4 - 70 mins -
Total time:
For 2 - 70 minsFor 4 - 80 mins
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- 40 mins
- 2 servings

Recipe Description:
Much of ‘Desi-Chinese’ cuisine involves cooks spicing up Chinese dishes with add-ons like garam masala or curry powder. Mumbai’s famous ‘Manchurian’ is arguably a much more bold and eclectic fusion food, an Indian curry that veers off course before any of the usual dried spices can be added. The typical Indian trio of fresh green chilli, garlic and ginger is sauteed, before being cleverly transformed into a unique twist on soy braising liquid. Served with our battered fish, this is not just the most sophisticated and exuberant Desi-Chinese dish, it’s a lava flow of evocative umami richness.
Takes 40 mins
Ingredients:
Allergens in bold
White Fish Fillets
Crushed Garlic (Sulphites)
Crushed Ginger (Sulphites)
Onion
Aubergine
Green Chilli
Jasmine Rice
Soy Sauce (gluten, soya)
Tomato Purée
Honey
Palm Sugar
Rice Wine Vinegar (sulphites)
Cornflour
Plain Flour (gluten)
Mangetout
Nutritional Information:
Per serving: Energy (kcal) 591 Fat 5g of which saturates 1g Carbohydrates 116g of which sugars 25g Protein 23g Salt 2.03g
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