A dreamy combination of carrot pickle salad, dotted with bell pepper, plump edamame beans & fresh greens, plus spicy slabs of NOMU One For All Rub-spiced tofu cooked in maple-flavoured syrup, fresh chilli & garlic. Oven roasted potato wedges complete the meal.
Get a load of this, Chef! A delicious, loaded mixed rice dish, featuring oven-roasted peppers, butternut, fresh greens, spring onion, and toasted cashews, all coated in a sweet pomegranate dressing. Finish with a squeeze of fresh lemon juice.
A penne for your thoughts about this Greece-meets-Italy recipe, Chef! Crumblings of golden baked feta with baby tomatoes, onion, oregano & garlic coat al dente penne pasta. A sunflower & pumpkin seed green salad brings the freshness to this inspired international dish.
This twist on a classic dahl features a creamy coconut korma sauce, two varieties of lentils, nourishing kale, and pickled peppers. Topped with crispy homemade chilli bites, or “bhajis”. The perfect end to a cold winter’s day!
You’re going to have a special day in the kitchen, Chef! Due to its difficulty to grow, scarcity, and seasonality, truffles are a highly sought-after ingredient for any sophisticated, savoury dish. Today you will be sprinkling a truffle & hard cheese seasoning over a creamy risotto, elevated with white wine, crème fraĂ®che & parsley. Top … Read more
Sweet dreams are made of greens! Crumbed tofu tossed with peas, salad leaves, and chickpeas are coated in our famous Green Goddess dressing: yoghurt, avo, and raspberry vinegar. Walnuts and fresh apples finish off this fresh dish with a divine crunch!
Sweet-sour plum sauce covers crispy tofu slabs, which are dished up on a bed of baby marrow, carrot, onion, garlic & chilli-loaded rice. An umami-rich UCOOK Oriental sauce elevates this dish from a great dinner to a veggie winner. Garnished with a scattering of plump edamame beans and fresh coriander.
It’s time to infuse some jolly spirit into your cooking! Tender roasted baby carrots and juicy tomatoes are combined with earthy lentils, all coated in an aromatic raspberry vinegar. Nutty quinoa and crunchy pistachios add delightful textures, while dried pomegranate seeds bring vibrant pops of colour. So, let’s have ourselves a merry culinary adventure!
This dish will bowl you over, Chef, with a base of fluffy bulgur dotted with fresh dill & mint, charred baby marrow, crispy chickpeas, pickled cucumber ribbons & radish rounds, a basil & lemon pesto yoghurt drizzled over and a scattering of golden-toasted coconut flakes.
Butternut is covered in a tasty dukkah coating before being roasted until crisp and golden. Served with a loaded salad of sweet, dried cranberries & tangy baby tomatoes – who said the perfect salad doesn’t exist? This bejeweled dish is sided with warm pita pockets & crowned with coconut yoghurt. A recipe fit for royalty!