Made from an exotic mixture of chilli peppers, coriander, garlic, fenugreek, and other aromatics, a unique berbere spice will coat the roasted butternut, onions & crispy chickpeas in this dish. This veggie medley will rest on top of coconut milk-infused millet, drizzled with cashew cream cheese, ginger & mint sauce.
Yay, it’s pasta night tonight, Chef! Al dente penne pasta is coated in a creamy crème fraîche and tossed with earthy spinach & glossy onion. Spiced with NOMU Italian Rub, elevated with a golden cheesy crumb, and served with balsamic vinegar-infused tomatoes, this recipe ticks all the taste boxes.
Invented in Naples, spaghetti alla Puttanesca is a traditional Italian pasta sauce that always puts a smile on your face. That’s because of the deeply rich tomato sauce, made with white wine, charred baby tomatoes, garlic, fresh herbs, capers, olives, and lots of love! Served with al dente tagliatelle pasta.
If it’s comfort food you’re craving, Chef, you are in for a tasty treat! A rich veggie medley is cooked in red wine, tomato passata, soy sauce & dijon mustard. Add lentils, top with a delicious layer of oven-roasted sweet potatoes, and finish with toasted pumpkin seeds.
Let’s turn crumbed mushrooms from the starter section on the menu to the main star of the meal, Chef! Pankocrumb-coated crispy button mushrooms on a bed of greens are dolloped with a slightly spicy chimichurri mayo. Served with pan-fried patty pans and bell peppers.
We’ve added some UCOOK flavour magic to the original dish to make this straightforward meal a culinary treat with every bite. Featuring lentils dotted with onion & peppers and coated in tomato passata with NOMU Spanish Rub spices. Nestle between two lightly toasted Portuguese roll halves, side with a pickled onion, corn, tomatoes & greens … Read more
A shakshuka base made from rich tomato paste & passata, garlic, pickled peppers, fresh coriander, lentils & a Moroccan-inspired spice mix. Crispy, golden halloumi slabs adorn this flavourful foundation, and toasted sourdough baguette rounds are there for dunking.
It’s a veggie burger night feast, Chef! A toasted bun is smeared with hummus, then layered with fresh greens, a crispy falafel patty, tangy tomato, refreshing cucumber, and sumac-pickled onions. Sided with golden oven-roasted potato fries, it’s a spoil-yourself, mid-week meal that will make you think the weekend’s arrived early.
Called hansik, Korean food is known for being bold, salty, and complex. Every forkful of this visually vibrant dish packs a flavour punch, with fluffy jasmine rice covered with an umami-rich Korean sauce forming the base for pankocrumb-coated tofu cubes. Garnished with elegant green onion slices.
If you’re craving a very edgy, very v-edgy, vegan-friendly meal, this is the recipe for you, Chef! Double-coated tofu bites, with crunchy cornflakes and a special UCOOK tofu crumb, bring the crispy textures in heaps. Served with golden smashed potatoes, a cucumber salad, and toasted almonds for extra crunch.