Sorted Club: Packs

sweet hints

Meal Pack

3 meals | 2 people | Vegetarian

Treat those taste buds to this nourishing fruity selection. The Roasted Parsnip Tacos have a mustardy yoghurt dressing and a fresh tomato salsa to pair with the sweet parsnip. The Butterbean, Spinach and Apricot Cassoulet is made of hearty bean filling bathed in a creamy broth with sweet hits from the apricot and dates. And also make homemade tortillas to mop up the Roasted Broccoli and Apricot Curry.

Roasted Broccoli and Apricot Curry

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Kitchen Guide

Butterbean, Spinach and Apricot Cassoulet

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Kitchen Guide

Roasted Parsnip Tacos

Kitchen Guide

Weekly Ingredients

  • 200 g / 7.1 oz natural yoghurt
  • 1 lime
  • 1 broccoli
  • 150 g / 5.3 oz sugar snap peas
  • 200 g / 7.1 oz spinach
  • 2 brown onions
  • 1 medium sweet potato
  • 500 g / 17.6 oz plum tomatoes
  • 8 large flour tortillas
  • 400 g / 14.1 oz tinned butter beans
  • 410 g / 14.5 oz tinned apricot halves
  • 3 large parsnips
  • 2 heads little gem lettuces
  • 30 g / 1.1 oz almond flakes
  • 60 g / 2.1 oz prunes

  • *approx £11.73 | $14.90 | €13.25

Staple Refills

  • 5 cloves garlic
  • 15 ml / 0.6 floz olive oil
  • 45 ml / 1.5 floz vegetable oil
  • 3.5 g / 0.2 oz plain flour
  • 15 g / 0.5 oz tomato purée
  • 15 g / 0.5 oz dijon mustard
  • 30 g / 1. oz mayonnaise
  • 125 g / 4.4 oz basmati rice
  • 1 g / 0.03 oz chilli flakes
  • 14 g / 0.5 oz curry powder
  • 7 g / 0.3 oz dried oregano
  • 2 vegetable stock cubes
  • 5 g / 0.2 oz ginger

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

sweet hints Pack

“These three recipes included ingredients I don’t particularly like cauliflower, broccoli and beans so I subbed them out with for these others; aubergine, carrots and chickpeas. It worked perfectly!”

Ed, Liverpool, UK