{"title":"Menu - 25.09.29","description":"","products":[{"product_id":"super-green-spring-risotto-with-peas-courgettes-mint-toasted-hazelnuts","title":"Super Green Vegetable Garden Risotto With Garden Peas, Courgettes, Mint \u0026 Toasted Hazelnuts","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTake out a frying pan and a saucepan. Pour boiling water from your kettle into a large saucepan, salt the water, then place over a medium-high heat.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eOnce the water is bubbling, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epearl barley \u003c\/strong\u003eand turn it down to a simmer. Cook until al dente, around 20 minutes. Reserve a mug of water for later, then drain the pearl barley once cooked. Meanwhile slice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecourgette\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003elengthways 0.5cm thick (or you could cut into cubes if you prefer!). Pick and finely chop the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emint\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your frying pan over a medium heat, then add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehazelnuts\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the pearl barley is almost ready, add a drizzle of oil to your frying pan and fry the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecourgette\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003euntil lightly charred. Season to taste with salt and pepper.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eOnce the pearl barley is ready, put the empty saucepan back over a medium-low heat, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esuper green sauce \u003c\/strong\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eg\u003c\/strong\u003e\u003cstrong\u003earden peas\u003c\/strong\u003e, and heat through until piping hot . Add the cooked\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epearl\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebarley \u003c\/strong\u003eback into the pan along with half of the chopped\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emint\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(reserving the rest for the final garnish!) and squeeze in half of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elemon\u003c\/strong\u003e. Add a little of the reserved pearl barley water if needed so the sauce is nice and creamy. Season to taste with salt and pepper.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eDivide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erisotto\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls, then top with the charred\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecourgettes\u003c\/strong\u003e, a scattering of toasted\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehazelnuts\u003c\/strong\u003e, the remaining\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emint\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand another squeeze of fresh\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elemon\u003c\/strong\u003e. Season to taste with salt and pepper and finish with a good drizzle of extra virgin olive oil if you like. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059272573258,"sku":"RISOTTOGREEN","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059272606026,"sku":"RISOTTOGREEN","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059272638794,"sku":"RISOTTOGREEN","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/Risotto_Super_Green_SQUARE_WEBSITE_1_93e0e6e4-1bcc-45cf-b35f-400448253856.jpg?v=1760520605"},{"product_id":"tahini-miso-ramen-with-crispy-chilli-tempeh-pak-choi-gluten-free-brown-rice-noodles","title":"Tahini Miso Ramen With Crispy Chilli Tempeh, Pak Choi \u0026 Flat Rice Noodles","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eBoil your kettle, then take out a large frying pan and two saucepans.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eCrumble the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etempeh\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith your hands until minced. Remove the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epak\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echoi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves from the base of the stem using your hands. Finely dice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echilli\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espring\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(including the green bits!).\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your frying pan over high heat and add a generous drizzle of oil. Add the crumbled\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etempeh\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto your frying pan and fry until crispy, around 5 minutes. Stir through half of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eblack\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebean\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erayu\u003c\/strong\u003e, then remove from the pan and keep warm.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePour boiling water from your kettle into your first saucepan and place over a medium-high heat. Once the water is bubbling, add the\u003cstrong\u003e flat rice \u003c\/strong\u003e\u003cstrong id=\"isPasted\"\u003enoodles\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand cook for 4-5 minutes or until tender but al dente. Keep checking as rice noodles can be easily overcooked. Drain and rinse well under cold running water, then leave them in a colander to drain. \u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile, pour the\u003cstrong\u003e miso tahini broth \u003c\/strong\u003einto your other saucepan and add 300ml of water (double the measurement for a four person portion size). Place it over medium-high heat and bring it to a boil, then reduce the heat to a light simmer until ready to serve.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eWipe clean the same frying pan you used to cook the tempeh with kitchen towel, then add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epak\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echoi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand cook until tender, around 5 minutes (you can do this step while you serve up the rest of the ramen as below).\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 7\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enoodles\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls, pour over the hot\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emiso\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etahini\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebroth\u003c\/strong\u003e, then top with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epak\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echoi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand chilli\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etempeh\u003c\/strong\u003e. Garnish with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echilli\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espring\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand a drizzle of the remaining\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eblack bean rayu\u003c\/strong\u003e. Enjoy!\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059278897482,"sku":"RAMENTEMPEH","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059278930250,"sku":"RAMENTEMPEH","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059278963018,"sku":"RAMENTEMPEH","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/RAMEN_TAHINI_SQUARE_MEALS_GF_1080X1080_2_1b57b594-f1f4-48ee-9247-ad52375ac7e1.jpg?v=1760520668"},{"product_id":"three-bean-chilli-enchiladas-topped-with-cashew-cheese-sauce-a-zingy-cherry-tomato-salsa","title":"Black Bean Chilli Enchiladas Topped With Cashew Cheese Sauce \u0026 A Zingy Cherry Tomato Salsa","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePreheat your oven to 220°C \/ 200°C fan and take out a medium sized ovenproof dish or baking tray, around 20cm.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eSet aside around a quarter of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenchilada\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esauce \u003c\/strong\u003ein a small bowl or ramekin\u003cstrong\u003e. \u003c\/strong\u003ePour the remainder of the sauce in a larger bowl along with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eblack beans\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003ein\u003cstrong\u003e \u003c\/strong\u003etheir juices (you can drain the beans if you prefer, but it’s not necessary). Give it a good mix to make your\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenchilada filling\u003c\/strong\u003e\u003cstrong\u003e. \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd a few tablespoons of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenchilada\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto the bottom of your baking tray along with a splash of water to provide a very shallow layer of liquid to the bottom of the baking tray. Next spoon the\u003cstrong\u003e enchilada filling\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edown the middle of each tortilla wrap, roll them up and lay into your ovenproof dish. Repeat with the remaining wrap and arrange next to each other. Spoon the remaining reserved\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenchilada\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eover the top of the wraps. Give the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecashew cheese sauce \u003c\/strong\u003ea good shake in the pouch in case it has separated at all while chilled, then pour over the top of the enchiladas. Bake in the oven for 15-20 minutes or until the cheese sauce and the wrap have firmed up and turned golden. Check the enchiladas are piping hot in the centre before serving. \u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile, finely dice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonion\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand cut the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echerry\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003etomatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto quarters. Place into a small bowl and toss in a little extra virgin olive oil, sea salt and a squeeze of fresh\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime\u003c\/strong\u003e. This is your cherry tomato salsa. Roughly chop the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoriander\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eOnce cooked, remove the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eenchiladas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efrom the oven, spoon over your\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echerry\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etomato\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esalsa\u003c\/strong\u003e, scatter over the fresh\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoriander\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand squeeze over the remaining fresh\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime\u003c\/strong\u003e. Divide between serving plates and enjoy! \u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059281158474,"sku":"ENCHILADATHREEBEAN","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059281191242,"sku":"ENCHILADATHREEBEAN","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059281224010,"sku":"ENCHILADATHREEBEAN","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/ENCHILADAS2_de082e78-db6c-4d7f-aabe-8bb945dc80d7.jpg?v=1760520697"},{"product_id":"creamy-tomato-butterbeans-with-baby-spinach-almond-gremolata-pillowy-soft-garlic-herb-flatbread","title":"Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata \u0026 Pillowy Soft Garlic \u0026 Herb Flatbread","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTake out a small frying pan and a large saucepan or deep frying pan.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp id=\"isPasted\"\u003eAdd the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echerry\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etomatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices. \u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp id=\"isPasted\"\u003eAdd the tin of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebutter beans\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewith half of the liquid to your other large saucepan or deep frying pan along with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecreamy tomato sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand simmer for 4-5 mins. Add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espinach\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy. \u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile, toast the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eflatbreads\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve, ladle the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecreamy\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etomato\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeans\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto bowls, top with the blistered\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echerry\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etomatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand drizzle over the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egremolata\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003edressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059319038282,"sku":"BEANSCREAMYTOMATO","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059319071050,"sku":"BEANSCREAMYTOMATO","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059319103818,"sku":"BEANSCREAMYTOMATO","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/BOWL_BUTTERBEANS_CREAMY_TOMATO_1080X1080_7dbb99ac-62b2-4b04-bf9a-e759ded5db2a.jpg?v=1760521003"},{"product_id":"creamy-panang-curry-with-tofu-red-pepper-baby-spinach-sticky-jasmine-rice-crushed-peanuts-lime","title":"Creamy Panang Curry With Tofu, Red Pepper, Baby Spinach, Sticky Jasmine Rice, Crushed Peanuts \u0026 Lime","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePre-heat your oven to 220°C \/ 200°C fan, then take out a baking tray, small saucepan and a deep frying pan or wok.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTear the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto bitesized chunks, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ejasmine rice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto your small saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to the boil, stir then reduce to low and cover with a lid. Cook until tender and fluffy, around 8-10 minutes. If it's finished before the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e, just turn off the heat and leave the lid on so it stays warm.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your frying pan or wok over a medium heat and dry fry (without oil) the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epeanuts\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto toast. Remove and set aside. Lightly crush or chop the peanuts and wipe the pan clean with some kitchen towel.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eRemove the stem and core from the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epepper\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand then finely slice. You could also slice some of the red pepper very finely and set aside as a garnish (optional). Once there is around 8 minutes left of cooking time on the tofu, place your frying pan or wok over a medium heat and add a drizzle of oil. Stir fry the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003epepper\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003earound 3-5 minutes until slightly softened, then add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epanang curry sauce \u003c\/strong\u003eand the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espinach. \u003c\/strong\u003eStir to combine and cook until the sauce is piping hot and the spinach has wilted, around 3 minutes. Add 50-100ml water (double the amount for a four-person portion) if the sauce reduces too much or starts to stick. Finally, stir through the roasted\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e, squeeze in the juice of half of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand stir to combine. Season with salt to taste. \u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ejasmine\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls and spoon over the curry and vegetables. Finish with a scattering of crushed\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epeanuts\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ejuice to taste and the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epepper\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003egarnish if you made some. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059326214474,"sku":"CURRYPANANGTOFU","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059326247242,"sku":"CURRYPANANGTOFU","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059326280010,"sku":"CURRYPANANGTOFU","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/CURRY_PANANG_TOFU_GF_1080X1080_3.jpg?v=1760521082"},{"product_id":"glazed-tofu-with-chilli-garlic-dressing-spring-onion-crispy-shallots-charred-broccoli-edamame-sticky-rice","title":"Glazed Tofu With Soy Garlic Dressing, Sticky Rice, Charred Broccoli, Edamame \u0026 Crispy Chilli Shallots","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTake out a frying pan (cast iron works best for charring the broccoli if you have one!) and two saucepans. \u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eSlice the tofu lengthways into four slices (you can slice the tofu in half and then those slices in half again to make them equal. Place them into your saucepan, cover with cold water and add salt. Bring the water to a gentle simmer and continue cooking for 15 minutes. This technique of cooking tofu draws water out more evenly and tightens the protein bonds for better texture.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ejasmine\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto your smaller saucepan and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low, cover with a lid and cook until fluffy, around 8 minutes.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your frying pan over a high heat and add a drizzle of oil. While it heats up, cut the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebroccoli\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto even florets, around 3cm cubed. Fry in the pan until charred on the outside and tender (but still with some bite) in the centre, around 5-8 minutes. In the final 2 to 3 minutes, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eedamame\u003c\/strong\u003e. Season well with salt and pepper and a squeeze of half a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime \u003c\/strong\u003eand cut the remaining half into two wedges to set aside for later. Remove from the pan and set aside, and wipe the pan clean with some kitchen towel. \u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eGive the\u003cstrong\u003e soy garlic dressing \u003c\/strong\u003ea good shake while the pouch is sealed (in case the cornstarch has separated while sitting in the fridge) then empty it into a small bowl. Finely slice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espring\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonion\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand stir them through the sauce in the bowl to make the tofu glaze. When the tofu, rice and vegetables are all ready to serve, heat the sauce in your frying pan for 1 to 2 minutes or until it's hot and has thickened up a little. Be careful not to cook it too high or long, or it could reduce too much.\u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ejasmine\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls, lay the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eslices over the top, drizzle over the\u003cstrong\u003e chilli \u0026amp; garlic glaze \u003c\/strong\u003eand finish with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecrispy chilli shallots\u003c\/strong\u003e. Serve the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebroccoli\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eedamame \u003c\/strong\u003eand the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime \u003c\/strong\u003ewedges alongside. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059345318218,"sku":"TOFUSOYDRESSING","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059345350986,"sku":"TOFUSOYDRESSING","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059345383754,"sku":"TOFUSOYDRESSING","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/TOFU_GLAZED_CHILLI_GARLIC_GF_2_1080X1080_978b5010-c820-4552-ad06-ae67b5173e45.jpg?v=1760521204"},{"product_id":"creamy-orzo-al-limone-with-crispy-panko-tofu-roasted-cherry-tomatoes-tenderstem-broccoli","title":"Creamy Orzo Al Limone With Crispy Panko Tofu, Roasted Cherry Tomatoes \u0026 Tenderstem Broccoli","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePreheat your oven to 200°C \/ 180°C fan, boil your kettle, and take out a roasting tray, a large saucepan and as frying pan.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eFill a saucepan with boiling water and place it over medium heat. Once boiling, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eorzo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand cook for 9 minutes, or until al dente. Scoop out a cup of the pasta water for later, then drain the orzo and set it aside. \u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echerry tomatoes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etenderstem broccoli\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon a baking tray, and drizzle with some good-quality olive oil. Season with salt and pepper, then roast for 10–15 minutes, until the tomatoes begin to burst and the tenderstem broccoli is lightly charred.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTake out two large bowls. Place the dry mix into a bowl and measure out 40ml (80ml for a 4-person portion) of plant milk (or water if you don’t have milk). Slowly add the milk or water and stir until you have a thick batter. Season well with salt and pepper and stir thoroughly until combined. Pour the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epanko\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto the other bowl and season with salt and pepper. Cut the\u003cstrong\u003e tofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein half lengthwise, then in half again so you have four thin 'steak' like slices. Pat dry each piece with a sheet of kitchen towel and coat them in the batter, then toss it in the panko. Press gently to ensure the panko evenly covers all sides.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd about 1 cm of neutral oil to a frying pan and place it over medium-low heat. You can just add a drizzle of oil if you prefer but the tofu won't get quite as crispy. Once the oil is hot enough to sizzle when a small amount of panko is added, carefully place the coated\u003cstrong\u003e tofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein the pan to fry. Turn the tofu as each side becomes crispy, cooking until all sides are golden, around 5 minutes total. Remove from the pan and place on kitchen paper to drain any excess oil. \u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace the saucepan you used for the orzo over a medium heat, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecreamy lemon sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand gently warm through for a few minutes. Add the cooked orzo and stir well, then add a little of the reserved pasta water to loosen the sauce to your preferred consistency. Season to taste with salt and pepper.\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059359703370,"sku":"ORZOALLIMONE","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059359736138,"sku":"ORZOALLIMONE","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059359768906,"sku":"ORZOALLIMONE","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/ORZO_AL_LIMONE_1080X10802_0e4a185a-2d31-4d7e-b517-999e9478d326.jpg?v=1760521316"},{"product_id":"sri-lankan-daal-with-curry-spiced-oyster-mushroom-skewers-beetroot-raita-over-fluffy-basmati-rice","title":"Sri Lankan Daal With Curry Spiced Oyster Mushroom Skewers \u0026 Beetroot Raita Over Fluffy Basmati Rice","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eWe highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too. As well as this, take out two saucepans and a mixing bowl.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esri lankan daal\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esauce,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered lentils\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand 300ml of water (or 600ml for a 4 person box) to one of your saucepans and bring to a simmer, then cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebasmati rice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto the other saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender. Drain and set aside to keep warm.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTear the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoyster mushrooms\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto 1.5-2cm strips and add them to your mixing bowl along with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoyster mushroom spice mix\u003c\/strong\u003e, a glug of neutral oil\u003cstrong\u003e \u003c\/strong\u003eand a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade. Thread the marinated oyster mushroom pieces onto the wooden skewers\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your cast iron griddle or frying pan over medium-high heat and add a drizzle of oil to coat the bottom. Once the pan is searing hot, add the marinaded\u003cstrong\u003e mushroom skewers\u003c\/strong\u003e. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side.\u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eIn the meantime, drain and dice the\u003cstrong\u003e cooked beetroot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto 1.5-2cm cubes and place in a mixing bowl. Add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elemon yoghurt\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand season generously with salt and pepper.\u003c\/p\u003e\n\u003ch5\u003eSTEP 7\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eDivide the cooked\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebasmati rice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls and ladle over the\u003cstrong\u003e sri lankan daal\u003c\/strong\u003e. Top with the crispy\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espiced oyster mushroom skewer\u003c\/strong\u003e, garnish with a few picked\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoriander leaves\u003c\/strong\u003e, and serve with a side of \u003cstrong\u003ebeetroot raita\u003c\/strong\u003e. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059368091978,"sku":"DAALOYSTERBEET","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059368124746,"sku":"DAALOYSTERBEET","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059368157514,"sku":"DAALOYSTERBEET","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/DAHL_MUSHROOM_SKEWERS_IMAGE_004_WEBSITE_BANNER_LOW_RES_1080X1080-2_GF.jpg?v=1760521399"},{"product_id":"squash-apricot-tagine","title":"Butternut Squash, Apricot \u0026 Chickpea Tagine With Toasted Almonds, Lemon Yoghurt, Fresh Parsley \u0026 Wholewheat Cous Cous","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePreheat your oven to 220°C \/ 200°C fan, boil your kettle, and take out a baking tray and a large saucepan.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePeel the\u003cstrong\u003e butternut squash\u003c\/strong\u003e, trim the ends, and cut it in half to remove the seeds. Dice into 2 cm cubes and place them on your baking tray. Add a generous drizzle of olive oil, season with salt and pepper, and toss well to coat evenly. Roast in the oven for 18–20 minutes, until golden and crispy at the edges.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePour the \u003cstrong\u003ewholemeal couscous \u003c\/strong\u003einto a heatproof dish and add 100 ml of boiling water from the kettle. For a 4-person portion, use double the water. Stir, then cover with a plate and leave to steam while you prepare the tagine.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your large saucepan over medium-high heat. Toast the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eflaked almonds\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby dry frying (without oil) for 60 seconds or until golden. Remove and set aside. Then add the\u003cstrong\u003e tagine sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand the tin of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echickpeas\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e(including the liquid) to the same saucepan. Bring to the boil, then reduce the heat to low and leave to simmer gently.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp data-pasted=\"true\"\u003eFinely chop half of the\u003cstrong\u003e parsley\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves and stir them into the\u003cstrong\u003e pres\u003c\/strong\u003e\u003cstrong\u003eerved lemon yo\u003c\/strong\u003e\u003cstrong\u003eghurt\u003c\/strong\u003e. Pick the remaining parsley leaves from the stems to use as a garnish.\u003c\/p\u003e\n\u003cp\u003eFluff up the steamed\u003cstrong\u003e wholemeal couscous\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand season with a drizzle of olive oil and a pinch of salt.\u003c\/p\u003e\n\u003ch5 data-pasted=\"true\"\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewholemeal couscous \u003c\/strong\u003ebetween serving bowls and ladle the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etagine sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto the centre. Top with the roasted\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebutternut squash\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecubes and drizzle over the herby\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epreserved lemon yoghurt\u003c\/strong\u003e. Finish with a garnish of\u003cstrong\u003e flaked almonds \u003c\/strong\u003eand\u003cstrong\u003e parsley\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059374055754,"sku":"TAGINEAPRICOTCHICP","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059374088522,"sku":"TAGINEAPRICOTCHICP","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059374121290,"sku":"TAGINEAPRICOTCHICP","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/STEW_SQUASH_APRICOT_TAGINE_WEBSITE_LOW_RES_1080X1080_1.jpg?v=1760521432"},{"product_id":"autumnal-gratin-with-rich-lentil-ragu-topped-with-potato-beetroot-sweet-potato-creamy-miso-bechamel","title":"Rich Ragu \u0026 Roasted Roots Gratin, Topped With Crispy Potato, Beetroot, Sweet Potato \u0026 Creamy Miso Bechamel","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePreheat your oven to 220°C \/ 200°C fan. Take out a large casserole dish or an ovenproof dish.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eScrub the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeetroot \u003c\/strong\u003eto remove any dirt from the skin. Then slice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeetroot\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweet potato\u003c\/strong\u003e, and\u003cstrong\u003e potato\u003c\/strong\u003e, as thinly as possible, around 1.5-2 mm thick. Use a mandoline slicer if you have one. Toss the sliced vegetables in olive oil, salt and pepper in a bowl.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp data-pasted=\"true\"\u003eIn your casserole or ovenproof dish, mix together the\u003cstrong\u003e roots gratin ragu \u003c\/strong\u003eand the tin of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eblack lentils\u003c\/strong\u003e, including the liquid from the can. Spread evenly to cover the base. Lay the sliced\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebeetroot\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweet potato\u003c\/strong\u003e, and \u003cstrong\u003epotato \u003c\/strong\u003eon top so they are overlapping and covering the whole dish. We recommend alternating the vegetables as the colours look really beautiful together! For example lay 3 slices of beetroot, then 3 slices of sweet potato and so on.\u003c\/p\u003e\n\u003cp\u003ePour the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emiso bechamel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eevenly over the top, then cover with a lid or a sheet of aluminium foil and bake for 20 minutes, until the vegetables are tender. Remove the lid or foil and bake for a further 10 minutes, or until the root vegetables have crispy edges and the bechamel is golden in places.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve, divide the\u003cstrong\u003e gratin\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween dishes. Finish with a sprinkle of salt and freshly ground black pepper to taste. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059377103178,"sku":"GRATINROOTSRAGU","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059377135946,"sku":"GRATINROOTSRAGU","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059377168714,"sku":"GRATINROOTSRAGU","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/ROASTED_ROOT_RAGU_PIE_LOW_RES_1.jpg?v=1760521456"}],"url":"https:\/\/recipes.planthood.co.uk\/collections\/menu-25-09-29.oembed","provider":"Planthood Recipes","version":"1.0","type":"link"}