Serves: 2
Heating time: 30-40min


Ingredients:

Lentil & Coriander Fritters: Moong lentils, onions, fresh coriander, cumin powder, chilli powder, turmeric, salt, soda bicarbonate, rapeseed oil.
Leek & Potato Sabzi: Leeks, potatoes, rapeseed oil, MUSTARD seeds, SESAME seeds, cumin powder, coriander powder, turmeric, salt.
Spinach Dal: Red lentils, spinach, onions, garlic, ginger, tomato puree, rapeseed oil, chillies, fresh coriander, garam masala, cumin seeds, red chilli powder, turmeric, salt.
Cashew Rice: Basmati rice, onions, CASHEWS, rapeseed oil, cumin seeds, turmeric, salt.


Heating instructions:

• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Warm the tiffin with the fritters and sabzi uncovered for 15-20 min till the fritters start to crisp up on the outside. Stir the sabzi halfway through to ensure it heats evenly.

• Cover the tiffins with the dal and rice with foil/oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the rice, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 30-40min


Ingredients:

Green Pea Dip: Green peas, tahini (SESAME), za’atar (SESAME), lemon juice, rocket, parsley, olive oil, red onions, vinegar, salt, pepper.
Roasted Beetroot and Walnut Salad: Beetroots, garlic, parsley, pomegranate mollases, WALNUTS, olive oil, salt, pepper.
Chickpea and Chard Curry with Sweet Potatoes: Chickpeas, chard, onions, sweet potatoes, tomato puree, tomato paste, olive oil, cumin seeds, coriander seeds, garam masala, sugar, salt, pepper, coriander.
Couscous Duo: Pearl couscous (GLUTEN), couscous (GLUTEN), olive oil, vegetable stock (CELERY), salt, pepper.


Heating instructions:

• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• The pea dip and beetroot salad are best served cold.

• Cover the tiffins with the chickpea curry and couscous with foil/an oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the couscous, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 25-30min


Ingredients:

Muhammara: Red peppers, tomato concentrate, garlic, WALNUTS, bread crumbs (GLUTEN), cumin powder, olive oil, salt, pepper.
Harissa Roasted Carrots: Carrots, sunflower seeds, parsley, olive oil, rose harissa, agave syrup, cumin seeds.
Green Salad with Barley and Pomegranate: Lettuce, chicon, mixed greens and herbs, pearl barley (GLUTEN), pomegranate seeds, WALNUTS, olive oil, shallots, pomegranate molasses, MUSTARD, salt, pepper. 
Roasted cauliflower and halloumi: Cauliflower, halloumi (MILK), shallots, parsley, garlic, cumin powder, cinnamon, turmeric, olive oil, pepper, salt.


Heating instructions:

• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Muhammara is served cold as a dip. The carrots can be eaten hot or cold; you can heat them up separately uncovered for 15-20 min till they start to sizzle. Stir halfway through.

• Pour the dressing over the salad just before serving and mix well.

• Cover the tiffin with the cauliflower and halloumi with foil/an oven-proof lid for 25-30 minutes till the halloumi is steaming and everything is warmed through.

Serves: 2
Heating time: 30-40min


Ingredients:

Onion Pakora: Onions, gram flour, cumin seeds, chilli powder, turmeric, salt, soda bicarbonate, sunflower oil. 
Paneer with Peppers: Paneer (MILK), yoghurt (MILK), green peppers, yellow peppers, onions, tomato puree, tomato paste, garlic, ginger, rapeseed oil, garam masala, kadhai masala, red chilli powder, turmeric, dried fenugreek leaves, sugar, salt. 
Coconut Dal: Red lentils, tomatoes, spinach, onions, coconut milk, veg stock (CELERY), coconut oil, chillies, MUSTARD seeds, cumin seeds, coriander seeds, cardamom, turmeric, salt, vinegar, nigella seeds.
Steamed Rice: Basmati rice, salt.


Heating instructions:

• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Warm the tiffin with the pakoras and paneer uncovered for 15-20 min till the pakoras start to crisp up on the outside and the paneer starts to sizzle. Stir both halfway through to ensure they heat evenly.

• Cover the tiffins with the dal and rice with foil/an oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the rice, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 30-40min


Ingredients:

Leek & Feta Filo Pie: Leeks, feta (MILK), filo pastry (GLUTEN), EGGS, yoghurt (MILK), olive oil, chilli flakes, salt, nigella seeds, SESAME seeds.
Cucumber & Preserved Lemon Salad: Cucumbers, preserved lemon, za’atar (SESAME), olive oil, lemon juice, mint, salt, pepper.
Confit Aubergines & Chickpeas: Chickpeas, aubergine, cherry tomatoes, tomato paste, tomato puree, garlic, ginger, olive oil, cumin seeds, coriander seeds, chilli powder, turmeric, sugar, salt.
Parsley Bulgur: Bulgur (GLUTEN), parsley, vegetable stock (CELERY), olive oil, pepper.


Heating instructions:

• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Put the filo pie on a tray/piece of foil and heat it uncovered for 10-15min till the pies are warmed through.

• Pour the dressing over the cucumber salad, mix well and serve. You can remove the partition and do this directly in the tiffin.

• Cover the tiffins with the confit chickpeas and aubergines and bulgur with foil/an oven-proof lid and  heat them for 30-40 min till properly warmed through, stirring once halfway. For the bulgur, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 25-30min


Ingredients:

Smacked Cucumbers with Chilli Oil: Cucumbers, coriander, soy sauce (SOYABEANS, GLUTEN), chilli oil, SESAME oil, rice vinegar, sugar, salt.
Goma Miso Beans: Green beans, goma miso (SESAME), olive oil, orange zest, ALMONDS, salt, pepper.
Kung Pao Tofu: Tofu (SOYABEANS), peppers, CELERY, spring onions, CASHEWS, ginger, garlic, coriander, rapeseed oil, corn starch, soy sauce (SOYABEANS, GLUTEN), chinkiang vinegar, hoisin sauce, SESAME oil and seeds, pepper, sugar, salt. 
Yakisoba: Noodles (GLUTEN), carrots, onions, cabbage, spring onions, soy sauce (SOYABEANS, GLUTEN), chinkiang vinegar, tomato concentrate, rapeseed oil, chilli oil, SESAME seeds, sugar, salt, pepper.


Heating instructions:

• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• The smacked cucumbers and goma miso beans are served cold.

• Pour the dressing over the cucumber salad, mix well and serve. You can remove the partition and do this directly in the tiffin.

• Cover the tiffins with the kung pao tofu and yakisoba with foil/an oven-proof lid and heat them for 25-30 min till properly warmed through, stirring once halfway. We would suggest adding 2 tsp of water in both tiffins before warming so that the contents steam while warming and don’t dry out.

Serves: 2
Heating time: 30-40 min

Ingredients:
Handvo: Semolina (GLUTEN), chickpea flour, yoghurt (LACTOSE), cabbage, carrots, green onions, ginger, garlic, lemon juice, rapeseed oil, cumin powder, chilli powder, turmeric, baking powder, baking soda, MUSTARD seeds, SESAME seeds, salt. 
Jeera Aloo Gobi: Cauliflower, potatoes, rapeseed oil, ginger, garlic, cumin seeds, green chillies, turmeric, red chilli powder, cumin powder, coriander powder, coriander leaves salt. 
Sweet & Sour Moong Bean Curry: Moong beans, tomatoes, ginger, garlic, green chillies, cumin seeds, MUSTARD seeds, rapeseed oil, cumin powder, coriander powder, red chilli powder, turmeric, jaggery, lemon juice, coriander leaves, salt.
Peas pulao: Basmati rice, peas, bay leaves, cinnamon, cloves, salt.

Heating instructions:
• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Warm the tiffin with the handvo and aloo gobi uncovered for 15-20 min till they start to sizzle. Stir both halfway through to ensure they heat evenly and don’t brown too much.

• Cover the tiffins with the moong curry and pulao with foil/an oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the rice, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 30-40 min

Ingredients:
Za’atar manakish: Flour (GLUTEN), instant yeast, olive oil, za’atar (SESAME), sugar, salt. 
Balilah: Chickpeas, spring onions, onions, lemon juice, lemon zest, vinegar, cumin powder, coriander powder, parsley, mint, chilli flakes, pepper, salt.  
Butternut musakhan: Butternut, red onions, olive oil, pine nuts, parsley, sumac, cumin powder, all spice, pepper, salt.
Vermicelli rice: Basmati rice, vermicelli (GLUTEN), olive oil, cinnamon, pepper, salt.

Heating instructions:
• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Put the manakish on a tray and warm in for 3-5 min till the za’atar starts sizzling. The balilah can be eaten cold or warm – 5-10 min covered would be enough, or just let it come to room temperature.

• Cover the tiffins with the musakhan and vermicelli rice with foil/an oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the rice, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 30-40 min

Ingredients:
Kadala salad: Brown chickpeas, shallots, rapeseed oil, passata, green chillies, garlic, ginger, curry leaves, MUSTARD seeds, lemon, coriander, garam masala, salt.
Cabbage poriyal: Cabbage, split chickpeas, shallots, dried chillies, MUSTARD seeds, cumin seeds, turmeric, curry leaves, coconut, salt.  
Aviyal: Potatoes, sweet potato, green beans, carrots, coconut milk, yoghurt (LACTOSE) green chillies, cumin seeds, curry leaves, coconut oil, turmeric, salt.
Red rice: Red rice, salt.

Heating instructions:
• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• The kadala salad can be eaten cold or warm – 5-10 min covered would be enough, or just let it come to room temperature. Squeeze some lemon (if desired) and mix well.

• Cover the tiffins with the cabbage poriyal, aviyal and red rice with foil/an oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the rice, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.

Serves: 2
Heating time: 30-40 min

Ingredients:
Samboussek w/ yoghurt sauce: Flour (GLUTEN), butter (LACTOSE), onions, olive oil, cinnamon, chilli powder, cumin powder, salt, parsley, EGG, yoghurt (LACTOSE), garlic, lemon, chives, salt.  
Mushroom strogonoff: Oyster mushrooms, button mushrooms, rapeseed oil, onion, tomato puree, MUSTARD, cream (LACTOSE), sugar, chives, salt.
Roast vegetables: Carrots, leeks, fennel, mushrooms, rapeseed oil, smoked paprika, salt, rapeseed oil, parsley, chives, salt.
Sauteed rice: Basmati rice, onions, rapeseed oil, salt.

Heating instructions:
• We would recommend heating your tiffins in the oven at 180 degrees C with convection till the food is nice and hot.

• Take the container with the yoghurt sauce out of the tiffin and warm the samboussek uncovered for 7-10 min till they start to sizzle. Stir both halfway through to ensure they heat evenly and don’t brown too much.

• Cover the tiffins with the mushroom strogonoff, roast vegetables and rice with foil/an oven-proof lid and heat them for 30-40 min till properly warmed through, stirring once halfway. For the rice, we would suggest adding 2 tsp of water before warming so that it steams while warming and doesn’t dry out.