A pearled barley salad loaded with sun-dried tomatoes, and caramelised onions, topped with balsamic blistered baby tomatoes. Finished off with lashings of a chimichurri yoghurt drizzle, and garnished with fresh parsley & toasted pecan nuts. Simply stunning!
A cheffy smear of hummus. A triumph of hand-rolled and fried until golden falafel patties. A pickled cucumber & onion salad. A drizzle of coconut yoghurt. A sprinkle of pan-toasted almonds. A very accomplished Chef and an A+ dinner!
Although a simple seaweed-based stock, dashi takes this ramen to a whole new culinary level that will set a new standard for you in Japanese cooking. Swirled with coconut cream, garlic, ginger, chilli & a special UCOOK ramen base, the pak choi, tofu & egg noodles all slurp up this umami-fied broth. Just like you … Read more
Halloumi steals the show as the star of this vegetarian paella! Served with slow-cooked risotto rice in vegetable stock with onions, Spanish spices, garlic, and piquanté peppers. Finished off with a green salad, lemon juice, and toasted almonds. Curtains up!
Whenever you see the name ‘Green Fields’ in a recipe, you know the dish will get a green light from anyone who eats it, Chef! This mouthwatering vegan patty is pan-fried and then nestled onto a toasted burger bun. Topped with pickled onion, fresh greens, a mint-infused chutney mayo and sided with Rootstock Potato Crisps.
Let’s make a dish that gives your guests something to taco ‘bout, Chef! Toasted tortillas are filled with crispy greens, rich kidney beans smothered in a tomato passata sauce and spiced with NOMU Mexican Spice Blend. Topped with creamy guacamole and garnished with a jalapeno relish & tomato salsa.
It comes from afar, should be on your Chef’s radar, and makes you look like a culinary rockstar! You guessed it – it’s za’atar, a savoury Middle Eastern spice blend. This will elevate roasted aubergine halves, which rests on loaded quinoa dotted with charred corn & toasted almonds. A serving of crispy chickpeas and a … Read more
Fluffy couscous is loaded with specks of sun-dried tomato, crunchy cucumber, toasted pumpkin seeds & fresh parsley. It creates the perfect backdrop for golden button mushrooms tossed in a honey-balsamic marinade. Finished off with dollops of cashew nut cream cheese.
Veggie con carne loaded with fresh avocado, cashew cream cheese, piquanté peppers, lemon juice, and coriander is a flavour-packed dish with a perfect blend of textures and tastes.
Named after its shape like a conch shell, Conchiglioni pasta is the perfect vehicle for the creamy, garlicky spinach stuffing you will be making, Chef. These will be embraced by a flavourful tomato passata-based sauce featuring fresh oregano and goat’s cheese. Perfetto!