Sorted Club: Packs

veggie thrills

Meal Pack

3 meals | 2 people | Vegetarian

When you’re craving pizza but ain’t got the time, try this puff pastry Artichoke and Ricotta Tart – it’s topped with colourful veg and dollops of creamy cheese. Continue the week with the light Rosemary and Rocket Pasta – a good rule of thumb is to contrast the shape of your dried pasta with whatever it is being served with, so long spaghetti strands compliment the round cherry tomatoes and quartered courgette here. Complete the trio with the Portobello Cacciatore and Wedges. Cacciatore means “hunter” in Italian making this dish a veggie twist on the French classic Hunters chicken – yum!

Rosemary and Rocket Pasta

To access this, you must become a Club Member.
Kitchen Guide

Portobello Cacciatore and Wedges

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Kitchen Guide

Artichoke and Ricotta Tart

To access this, you must become a Club Member.
Kitchen Guide

Weekly Ingredients

  • 2 lemons
  • 1 brown onion
  • 300 g / 10.6 oz loose white potatoes
  • 250 g / 8.8 oz portobello mushrooms
  • 2 courgettes
  • 50 g / 1.8 oz black olives
  • 20 g / 0.7 oz rosemary
  • 250 g / 8.8 oz ricotta
  • 320 g / 11.3 oz ready rolled puff pastry
  • 30 g / 1.1 oz parsley
  • 60 g / 2.1 oz rocket
  • 200 g / 7.1 oz cherry tomatoes
  • 500 g / 17.6 oz tomato passata
  • 400 g / 14.1 oz tinned artichoke hearts

  • *approx £15.66 | $19.89 | €17.70

Staple Refills

  • 4 cloves garlic
  • 90 ml / 3.6 floz olive oil
  • 2 g / 0.2 oz caster sugar
  • 200 g / 7.1 oz dried pasta
  • 4 g / 0.4 oz dried oregano
  • 75 g / 2.6 oz frozen peas

  • *top up will never be more than approx £5 / $6 / €6

Rosemary and Rocket Pasta

“Toasted pine nuts would have been a nice addition and maybe some sort of heat – maybe just some slices of red chilies.”

Marlon, Aachen, Germany

Rosemary and Rocket Pasta

“If I make this again (and I probably will!) I’d add more ricotta to make it creamier.”

Dimi K, Preston, Australia

Artichoke and Ricotta Tart

“Apart from using fresh artichoke I stuck to the recipe and didn’t regret it.”

Marlon, Aachen, Germany