{"title":"Menu - 25.10.06","description":"","products":[{"product_id":"thai-green-curry-with-mangetout-crispy-tofu-jasmine-rice-chilli-lime","title":"Thai Green Curry With Mangetout, Crispy Tofu, Jasmine Rice, Chilli \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\u003eBoil your kettle and take out two saucepans and a frying pan.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace 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\u003ein a small saucepan and cover with 2.5x its volume in water. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your frying pan over a medium heat and add a drizzle of oil. Cut the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto 1.5cm cubes and fry for 5-8 minutes or until golden on all sides. Season with a dash of soy sauce or salt. Remove from the pan and then add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emangetout\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand fry them for 3 minutes or lightly charred but still with some crunch.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile empty the\u003cstrong\u003e curry sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto your other saucepan and warm through over a medium-low heat for 3-5 minutes.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls, then add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emangetout\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ejasmine\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erice\u003c\/strong\u003e. Garnish with\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echilli\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand a squeeze of fresh\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime \u003c\/strong\u003ejuice. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059286040906,"sku":"CURRYTHAIGREEN","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059286073674,"sku":"CURRYTHAIGREEN","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059286106442,"sku":"CURRYTHAIGREEN","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/Curry_Thai_Green_SQUARE_GF_WEBSITE_0bdb1572-ff43-485a-8b0f-eaaa2e551636.jpg?v=1760520713"},{"product_id":"butternut-squash-spelt-risotto-with-crispy-sage-smokey-toasted-pine-nuts","title":"Butternut Squash \u0026 Spelt Risotto With Crispy Sage \u0026 Smoky Toasted Pine Nuts","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 saucepan, small saucepan and frying pan.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePour boiling water from your kettle into a large saucepan, salt the water, then place over a medium-high heat. Once the water is bubbling, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espelt\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand turn it down to a simmer. Cook until al dente, around 15-20 minutes. Reserve a mug of water for later, then drain the spelt once cooked.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eOnce there's 5 minutes left of cooking time on your spelt, heat the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebutternut\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esquash\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein your other saucepan for around 3-5 minutes or until piping hot. Mix the spelt into the warmed sauce once cooked. If the sauce has reduced and needs loosening a little, and add your reserved cooking water until you have a creamy risotto consistency.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eHeat a few tablespoons of olive oil in your frying pan. When hot, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esage\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves without overlapping. The leaves will turn translucent and the oil will stop bubbling around the leaves when they are crisp. Turn off the heat and sprinkle in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esmoky pine nut mix\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erisotto\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto serving bowls, scatter over the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esage\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esmoky\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epine\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enuts\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand drizzle over any remaining smoky sage oil (optional). Season with salt and pepper to taste and enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059298099530,"sku":"RISOTTOSQUASHSPELT","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059298132298,"sku":"RISOTTOSQUASHSPELT","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059298165066,"sku":"RISOTTOSQUASHSPELT","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/RISOTTO_SQUASH_SPELT.jpg?v=1760520848"},{"product_id":"thai-red-curry-sweet-potato-fritters-over-crunchy-mixed-veg-quinoa-slaw-with-aromatic-red-curry-dressing","title":"Thai Red Curry Sweet Potato Fritters Over Crunchy Mixed Veg \u0026 Quinoa Slaw With Aromatic Red Curry Dressing","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 saucepan and a large frying pan (non-stick works best for fritters).\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo prepare for the quinoa slaw, fill a saucepan with boiling water from the kettle and place it over medium-high heat. Once it’s bubbling, add the\u003cstrong\u003e quinoa\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand cook for 6–8 minutes, or until al dente. Drain and set aside, keeping it warm. Finely slice the \u003cstrong\u003ered and white cabbage wedges\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(using a mandolin if you have one), and place them in a bowl with a sprinkle of salt. Massage the cabbage to help it release its natural juices and soften. If you like, add a splash of vinegar and a drizzle of oil at this stage. Set aside until assembling the meal in Step 5.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eFinely slice spring onions, separating the whites and greens. Grate the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweet potato\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto a large mixing bowl using the medium-size side of the grater. Add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efritter dry mix\u003c\/strong\u003e, the white part of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espring onions \u003c\/strong\u003eand season well with salt and pepper, and give it all a good mix until well combined and the texture is like a dough. Make your fritters using your hands, aiming for approximately 1cm thick and 10cm in diameter. They don't need to be perfect circles as rougher edges will turn nice and crispy! \u003c\/p\u003e\n\u003cp\u003eIf the fritters don't stick together, you can add a splash of water to the mix as required. However the less moisture in the batter, the crispier the fritters will get when cooking and they will also bind together more as they're fried.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace your frying pan over a medium heat and add a neutral oil (e.g. rapeseed, sunflower, groundnut oil). The example image is shallow fried to make them extra crispy, but you can just add a drizzle of oil if you prefer less. Fry the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efritters\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein batches for 4-5 minutes on each side or until crispy on the outside and cooked through in the centre. You should get around 2-3 fritters per person.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo finish off the quinoa slaw, combine the cooked\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003equinoa\u003c\/strong\u003e, sliced \u0026amp; marinated\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecabbage\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eslices,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esesame\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eseeds\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espring\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonion\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003egreens with a splash of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered Thai curry dressing\u003c\/strong\u003e. Season to taste with salt and pepper and reserve the remaining of the dressing to drizzle over the fritters. We recommend reserving some sesame seeds and spring onion for garnishing too.\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\u003esalad\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving plates or bowls, top with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003efritters\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand drizzle over the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered Thai curry dressing\u003c\/strong\u003e. Garnish with any remaining\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esesame\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eseeds\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\u003eand enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059308486986,"sku":"THAICURRYFRITTERS","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059308519754,"sku":"THAICURRYFRITTERS","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059308552522,"sku":"THAICURRYFRITTERS","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/FRITTERS_THAI_SWEET_POTATO_GF_1080X1080_B.jpg?v=1760520926"},{"product_id":"shredded-tofu-tacos-in-guajillo-adobo-sauce-with-guacamole-pico-de-gallo-on-soft-tortillas","title":"Shredded Tofu Tacos In Guajillo Adobo Sauce With Guacamole \u0026 Pico De Gallo On Soft Tortillas","description":"\u003cdiv class=\"recipe-method\"\u003e\n\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 large roasting tray, saucepan and a large frying pan.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eGrate the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eusing a large cheese grater (you can crumble it if you don't have one). Add the shredded tofu into your roasting tray, season generously with salt and pepper and toss in a healthy glug of olive oil. You could add some soy sauce for extra flavour if you have some (optional). Place in the oven and bake for 15-20 minutes or until it's starting to get crispy in some places, but not burned. It should be more dried out and not watery.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile, finely dice half of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eonion\u003c\/strong\u003e, dice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etomato\u003c\/strong\u003e, finely chop the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoriander\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand remove the flesh from the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eavocado\u003c\/strong\u003e. Place the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eavocado\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto a bowl, season well with salt and squeeze in half of the lime. Mash the avocado up with a fork until you have a smooth guacamole. Stir through a healthy drizzle of extra virgin olive oil to make it nice and glossy (optional). Place the chopped\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etomato\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto a separate bowl with half of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoriander\u003c\/strong\u003e, the diced red onion, the other half of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elime\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ejuice and season well with salt and pepper. This is your pico de gallo.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eOnce the tofu is done in the oven, pour the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eguajillo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eadobo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto your saucepan and warm through over a medium-low heat. Turn it off the heat and stir through the roasted tofu. \u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eDry fry (without oil) the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etortillas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein your large frying pan until lightly charred and warmed through.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etortillas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving plates and build your tacos starting with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eguacamole\u003c\/strong\u003e, then\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eshredded adobo tofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand top with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epico de gallo\u003c\/strong\u003e. Garnish with the remaining\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoriander\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand enjoy!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059313959242,"sku":"TACOSHREDDEDTOFU","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059313992010,"sku":"TACOSHREDDEDTOFU","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059314024778,"sku":"TACOSHREDDEDTOFU","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/TACOS_SHREDDED_TOFU_GUAC_1080X1080_d600fc6b-28c3-4558-8cce-35f7247a6c99.jpg?v=1760520958"},{"product_id":"rich-creamy-tofu-butter-chicken-with-baby-spinach-garlic-naan-toasted-almond-flakes","title":"Rich \u0026 Creamy Tofu Butter 'Chicken' With Baby Spinach, Garlic Naan \u0026 Toasted Almond Flakes","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 and 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 bite-sized chunks, place into your roasting tray, toss through a drizzle of olive oil and season generously 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 your frying pan or wok over a medium heat and dry fry (without oil) the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eflaked\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ealmonds\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto toast. Remove and set aside. Wipe the pan clean as you'll use it again shortly.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eOnce the tofu has 3 minutes left of cooking time, add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebutter 'chicken' sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto your frying pan and place over a medium heat. Add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003espinach\u003c\/strong\u003e, stir it through the sauce and cook until wilted. Remove the tofu from the oven and, at the same time, place the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egarlic and herb naan\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto the oven to warm through. Add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto the curry sauce pan and stir well to combine. Add a generous knob of vegan butter if you have some and stir through (optional). Season to taste with salt and pepper.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003etofu butter 'chicken'\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecurry between serving bowls, drizzle over the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eyoghurt\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand finish with a scattering of toasted\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ealmonds\u003c\/strong\u003e. We like to finish the naan with a drizzle of olive oil and sprinkle of sea salt, but it’s also delicious as it is. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059325985098,"sku":"CURRYBUTTERTOFU","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059326017866,"sku":"CURRYBUTTERTOFU","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059326050634,"sku":"CURRYBUTTERTOFU","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/CURRY_BUTTER_TOFU_1080X10802_34234526-9bac-453d-a3cf-da8746b7819d.jpg?v=1760521078"},{"product_id":"healing-lemon-turmeric-chickpea-stew-with-cavolo-nero-coconut-yoghurt-chilli-garlic-crunch","title":"Healing Turmeric, Lemon \u0026 Ginger Chickpea Stew With Cavolo Nero, Coconut Yoghurt \u0026 Chilli Garlic Crunch","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 two saucepans (including one larger saucepan).\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd the\u003cspan\u003e \u003c\/span\u003e\u003cstrong id=\"isPasted\"\u003ebasmati\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erice \u003c\/strong\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 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eRemove the stems from the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecavolo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enero\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand roughly chop the leaves. Drain and rinse the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echickpeas\u003c\/strong\u003e. Add them both to your large saucepan along with the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehealing turmeric broth\u003c\/strong\u003e, 140ml of water and the zest of half of the \u003cstrong\u003elemon \u003c\/strong\u003e(double these measurements for a four person portion size). Place over a medium-high heat and once it's bubbling, reduce to a gentle simmer and cook until the cavolo nero is tender, around 5 minutes. Add a splash of water as you're cooking if the sauce reduces too much or starts to stick. \u003cbr\u003e\u003cbr\u003eSeason to taste with salt and pepper and then squeeze in the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elemon\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ejuice - we like adding it all but you could start with half and add more to your taste.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile pick and chop the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emint\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves. If the \u003cstrong\u003echilli garlic crunch\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas softened in the fridge, dry fry it (without oil) in a frying pan until toasted and crunchy.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve up, divide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebasmati rice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls and spoon over the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eturmeric chickpea stew\u003c\/strong\u003e. Finish with a dollop of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecoconut\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eyoghurt\u003c\/strong\u003e, some fresh\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emint\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand a scattering of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003echilli garlic crunch\u003c\/strong\u003e. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059344662858,"sku":"LEMONCHICKPEASTEW","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059344695626,"sku":"LEMONCHICKPEASTEW","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059344728394,"sku":"LEMONCHICKPEASTEW","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/STEW_HEALING_LEMON_TURMERIC_CHICKPEA_1080X1080_f5e47474-66bc-4f27-b08e-9f120ab94605.jpg?v=1761568666"},{"product_id":"saucy-sesame-miso-noodles-with-minted-sugar-snaps-edamame-cashews-radish-chilli-crunch-cucumber-salad","title":"Sesame Miso Noodles With Minted Sugar Snaps \u0026 Edamame, Cashews, Radish \u0026 Chilli Crunch Cucumber Salad","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 sauce pan, frying pan and three small bowls. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles. \u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd the\u003cstrong\u003e sesame chilli crunch\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eto one of your bowls, and add a tablespoon of oil (toasted sesame oil is recommended) if you'd like a looser consistency.\u003c\/p\u003e\n\u003cp\u003eTrim the ends of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby cucumber\u003c\/strong\u003e, and place it on a chopping board. Smash it gently along the length using a rolling pin or a heavy pestle until it splits, then chop diagonally into bite-sized chunks. \u003c\/p\u003e\n\u003cp\u003eTrim and remove any stringy ends of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esugar snap peas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand pick the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emint\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves off the stems. Slice the sugar snap peas as finely as you can at a diagonal angle. Finely chop the mint leaves.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eBlanch the\u003cspan\u003e \u003c\/span\u003e\u003cstrong id=\"isPasted\"\u003eedamame\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein your saucepan of boiling water for the noodle for a minute or two, then remove them using a slotted spoon and set aside. Add the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eudon\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enoodles\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand cook for 5-6 minutes or until tender but al dente. Once they're ready, drain and rinse the noodles under cold water. Set them aside in a colander over the saucepan to drain.\u003c\/p\u003e\n\u003cp\u003eDry fry (without oil) the cashew nuts in your frying pan for a few minutes or until toasted.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp id=\"isPasted\"\u003eMeanwhile, place the smacked\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby cucumber\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein one of your bowls, drizzle over a couple of table spoons of the\u003cstrong\u003e sesame chilli crunch\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edressing and stir until the cucumber is nicely coated. Season to taste with salt and set aside to marinade.\u003c\/p\u003e\n\u003cp\u003eIn the other mixing bowl, combine the sliced\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esugar snap peas\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eedamame\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cstrong\u003e mint\u003c\/strong\u003e, and add a sprinkle of salt to taste. Set aside while you prepare the rest of the dish.\u003c\/p\u003e\n\u003cp\u003eCut the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eradish\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto matchsticks or finely slice.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eYou can eat the noodles hot or cold. If you prefer hot noodles, pour boiling water from your kettle all over the noodles to re-heat. Add the\u003cstrong\u003e sesame miso sauce \u003c\/strong\u003eto the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eudon noodles\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand combine well in the emptied saucepan. \u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eDivide the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eudon noodles\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls. Top with the minted edamame and sugarsnaps, sliced radishes and toasted cashews. Finish with a drizzle of the remaining\u003cstrong\u003e sesame chilli crunch \u003c\/strong\u003eenjoy it alongside the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esmacked baby cucumber salad\u003c\/strong\u003e. Enjoy! \u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059360227658,"sku":"NOODLESCHILLISUGARSNAP","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059360260426,"sku":"NOODLESCHILLISUGARSNAP","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059360293194,"sku":"NOODLESCHILLISUGARSNAP","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/71728768-0BFD-4C7B-A641-16907F01152C.jpg?v=1760521323"},{"product_id":"green-shakshuka-with-garden-peas-lentils-whipped-feta-avocado-dukkah-fresh-dill","title":"20 Plant Green Shakshuka With Garden Peas, Lentils, Whipped 'Feta', Avocado, Dukkah, Fresh Dill \u0026 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 saucepan and a large frying pan.\u003c\/p\u003e\n\u003ch5 id=\"isPasted\"\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp id=\"isPasted\"\u003eAdd the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003egreen shakshuka sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby spinach\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour.\u003c\/p\u003e\n\u003cp\u003eIf you don't have a blender, you can alternatively finely chop the baby spinach and stir into the sauce.\u003c\/p\u003e\n\u003cp\u003eAdd the sauce with spinach to your saucepan and place over a medium heat along with 200ml water (double the measurement for a four person portion size). Add the\u003cstrong\u003e red lentils\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand bring to a boil. Simmer on low heat for 10-15 minutes or until the lentils are tender. 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Pick the\u003cstrong\u003e dill\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves off the stems.\u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eDivide the\u003cstrong\u003e green shakshuka\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls and top with some dollops of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewhipped cashew feta\u003c\/strong\u003e, sliced\u003cstrong\u003e avocado\u003c\/strong\u003e,\u003cstrong\u003e dill\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eleaves and a sprinkle of the green shakshuka\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edukkah\u003c\/strong\u003e. Serve with a piece of warm\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eflatbread \u003c\/strong\u003eeach, and enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059360915786,"sku":"SHAKSHUKAGREEN","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059360948554,"sku":"SHAKSHUKAGREEN","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059360981322,"sku":"SHAKSHUKAGREEN","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/SHAKSHUKA_GREEN.jpg?v=1760521331"},{"product_id":"oyster-mushroom-bulgogi-bowl-with-sticky-sushi-rice-kimchi-cucumber-salad-toasted-sesame-seeds","title":"Oyster Mushroom Bulgogi Bowl With Sticky Sushi Rice, Kimchi, Cucumber Salad \u0026 Toasted Sesame Seeds","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 a saucepan and a mixing bowl. Boil your kettle for cooking the sushi rice.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esushi rice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eDice the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby cucumber\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einto bite-sized chunks and roughly chop the\u003cstrong\u003e kimchi\u003c\/strong\u003e.\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 1\/3rd of the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebulgogi sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ewooden skewers\u003c\/strong\u003e\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 generous drizzle of olive oil. Once the pan is searing hot, add the mushroom skewers. 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.  Brush the mushrooms with a little\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebulgogi sauce\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eas you cook. We recommend saving half of the remaining bulgogi to use as a dressing when serving.\u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eTo serve, divide the cooked\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esushi rice\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ebetween serving bowls and top with  \u003cstrong id=\"isPasted\"\u003ebulgogi oyster mushroom skewers\u003c\/strong\u003e,\u003cstrong\u003e kimchi\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebaby cucumber\u003c\/strong\u003e. Finish with a sprinkle of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esesame garnish \u003c\/strong\u003eand a drizzle of the remaining bulgogi sauce. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":53059370320202,"sku":"BOWLBULGOGIMUSH","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059370352970,"sku":"BOWLBULGOGIMUSH","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059370385738,"sku":"BOWLBULGOGIMUSH","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/BOWL_MUSHROOM_BULGOGI_IMAGE003_WEBSITE_LOW_RES_1080X1080_GF_4a773b79-3b66-4bbe-91c6-f9a98e30919f.jpg?v=1761568690"},{"product_id":"tempeh-sausage-broccoli-lasagne-in-rich-tomato-sauce-with-creamy-miso-bechamel","title":"High Protein Tempeh Sausage \u0026 Broccoli Lasagne In Rich Tomato Sauce With Creamy Miso Bechamel","description":"","brand":"Planthood","offers":[{"title":"Base","offer_id":53059375366474,"sku":"LASAGNETEMPEHSAUSBROC","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":53059375399242,"sku":"LASAGNETEMPEHSAUSBROC","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":53059375432010,"sku":"LASAGNETEMPEHSAUSBROC","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/0907\/3482\/files\/IMG_08872.jpg?v=1760521452"}],"url":"https:\/\/recipes.planthood.co.uk\/collections\/menu-25-10-06.oembed","provider":"Planthood Recipes","version":"1.0","type":"link"}