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Vegetable spring rolls served with sweet chilli sauce. Contains gluten.

Vegetable dumplings served with chilli oil and sweet soya sauce. They contain gluten and soya and are mildly spicy.

Grilled Tofu with aromatic chilli and Sichuan peppercorns. Contains soy. Medium spicy.

Savour the contrast of a crispy outer layer and a silky interior in this mouthwatering tofu dish. It contains soy sauce and is mildly spicy.

Crispy and flavorful, these plant-based 'chicken' bites are seasoned with homemade salt and pepper spices. They contain soy sauce, are gluten-free, and are mildly spicy.

Crisky plant-based 'chicken' with Korean spicy Gochujang sauce and sesame seeds. It contains soy sauce, is gluten-free, and is mildly spicy.

Highly nutritious fresh seaweed topped with sesame seeds. It's gluten-free and contains sesame.

It is tossed in spicy sesame and peanut sauce with a hint of sweetness and sourness. It contains soy, sesame, and peanuts, is gluten-free, and is mildly spicy.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy.

The renowned classic Sichuan dish features crispy Tofu and peanuts. It contains soy and peanuts, is gluten-free, and is mildly spicy.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK. It is gluten-free and served with onion, green and red pepper, and pineapple.

Crispy tofu with a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free.

A classic dish in Canton cuisine, it comes in 100% vegan 'Oyster' sauce with mixed veg. It contains soy and is gluten-free.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is gluten-free, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy.

The renowned classic Sichuan dish in Chinese cuisine features plant-based 'Chicken' with peanuts. It contains soy and peanuts, is gluten-free, and is mildly spicy.

100% plant-based 'Chicken' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK. It features 100% plant-based 'Chicken'. It is gluten-free and served with onion, green and red pepper, and pineapple.

A classic dish in Canton cuisine, it features 100% plant-based 'Chicken' in 100% vegan 'Oyster' sauce and with mixed veg. It contains soy and is gluten-free.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is 100% plant-based and gluten-free, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy.

100% plant-based 'Beef' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy, sesame and gluten.

100% plant-based 'Beef' is lightly battered and tossed in homemade sweet chilli sauce. It contains gluten, and it is mildly hot.

A classic dish in Canton cuisine, it features 100% plant-based 'Beef' in 100% vegan 'Oyster' sauce and with mixed veg. It contains soy and gluten.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy and gluten, is 100% plant-based, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds gluten and is mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It is 100% plant-based and contains almonds and gluten. It is mildly spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds, gluten, and is mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It is 100% plant-based and contains almonds and gluten. It is mildly spicy.

The renowned classic Sichuan dish in Chinese cuisine features plant-based 'Fish' with peanuts. It contains soy and peanuts, is gluten-free, and is mildly spicy.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK. It features 100% plant-based 'fish'. It is gluten-free and served with onion, green and red pepper, and pineapple.

100% plant-based 'Fish' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is 100% plant-based and gluten-free, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy.

The British Indian restaurant-style curry is one of the country's favourites. It's 100% plant-based, gluten-free and very spicy, with rich aromatic spices and lots of chilli.

It is tossed in an aromatic savoury sauce with plant-based minced ‘meat’ and preserved vegetables. It contains gluten and mustard and is medium spicy.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is gluten-free and is medium spicy.

A classic dish in Canton cuisine comes in 100% vegan 'Oyster' sauce. It contains soy and is gluten-free.

The renowned classic Sichuan dish in Chinese cuisine features mixed vegetables with peanuts. It is gluten-free, contains soy and peanuts, and is mildly spicy.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK.

Mixed Veg in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free.

A classic dish in Canton cuisine comes in 100% vegan 'Oyster' sauce. It contains soy and is gluten-free.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is gluten-free, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy.

Classic boiled white rice.

Fried rice is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice.

Malaysian fried rice is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice. Mildly spicy.

Fried flat rice noodles are served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice.

Singapore vermicelli is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice. of your choice.

Pad Thai is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice.

Crispy chips with homemade salt and pepper or hot and fragrant spices.

Fried noodles are served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice. They contain gluten.

330ml a can.

330ml a can.

330ml a can.

500ml a bottle.

Grilled Tofu with aromatic chilli and Sichuan peppercorns. Contains soy. Medium spicy. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Savour the contrast of a crispy outer layer and a silky interior in this mouthwatering tofu dish. It contains soy sauce and is mildly spicy. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Grilled plant-based 'Lamb' with cumin, sesame seeds, and chilli flakes. It contains soy and sesame. Mildly spicy. Gluten-free. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Crispy and flavorful, these plant-based 'chicken' bites are seasoned with homemade salt and pepper spices. They contain soy sauce, are gluten-free, and are mildly spicy. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Crispy and flavorful, these plant-based 'prawn' bites are seasoned with homemade salt and pepper spices. They contain soy sauce and gluten and are mildly spicy. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Crisky plant-based 'chicken' with Korean spicy Gochujang sauce and sesame seeds. It contains soy sauce, is gluten-free, and is mildly spicy. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Highly nutritious fresh seaweed topped with sesame seeds. It's gluten-free and contains sesame. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The renowned classic Sichuan dish features crispy Tofu and peanuts. It contains soy and peanuts, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK. It is gluten-free and served with onion, green and red pepper, and pineapple. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Crispy tofu with a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic dish in Canton cuisine, it comes in 100% vegan 'Oyster' sauce with mixed veg. It contains soy and is gluten-free. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is gluten-free, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry is one of the country's favourites. It's gluten-free and very spicy, with rich aromatic spices and lots of chilli. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The renowned classic Sichuan dish in Chinese cuisine features plant-based 'Chicken' with peanuts. It contains soy and peanuts, is gluten-free, and is mildly spicy.

100% plant-based 'Chicken' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Experience a beloved British Chinese classic, crafted entirely from plants. Our gluten-free sweet and sour sauce coats 100% plant-based 'chicken', tossed with crisp green and red peppers, onion, and sweet pineapple. WHAT'S IN THE PACKAGE: 1. Soy-based chicken (ready-to-cook) 2. Sweet and sour sauce (gluten-free) 3. Onions, green pepper, red pepper, pineapple (organic/conventional) INGREDIENTS: White vinegar, tomato ketchup, sugar, lemon, vegan Worcester sauce, hawthorn, plum, water and corn flour. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic dish in Canton cuisine, it features 100% plant-based 'Chicken' in 100% vegan 'Oyster' sauce and with mixed veg. It contains soy and is gluten-free. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is 100% plant-based and gluten-free, and is medium spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry is one of the country's favourites. It's 100% plant-based, gluten-free and very spicy, with rich aromatic spices and lots of chilli. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

100% plant-based 'Beef' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy, sesame and gluten. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

100% plant-based 'Beef' is lightly battered and tossed in homemade sweet chilli sauce. It contains gluten, and it is mildly hot. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic dish in Canton cuisine, it features 100% plant-based 'Beef' in 100% vegan 'Oyster' sauce and with mixed veg. It contains soy and gluten. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy and gluten, is 100% plant-based, and is medium spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds gluten and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It is 100% plant-based and contains almonds and gluten. It is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry is one of the country's favourites. It contains gluten, is 100% plant-based and very spicy, with rich aromatic spices and lots of chilli. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds gluten and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It is 100% plant-based and contains almonds and gluten. It is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry is one of the country's favourites. It's 100% plant-based, gluten-free and very spicy, with rich aromatic spices and lots of chilli. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, it contains gluten and soy and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK. It features 100% plant-based 'prawn'. It contains gluten and is served with onion, green and red pepper, and pineapple. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

100% plant-based 'Prawn' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy, sesame and gluten. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic dish in Canton cuisine, it features 100% plant-based 'Prawns' in 100% vegan 'Oyster' sauce and with mixed veg. It contains soy and gluten. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The renowned classic Sichuan dish in Chinese cuisine features plant-based 'Prawns' with peanuts. It contains gluten, soy and peanuts and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy and gluten, is 100% plant-based, and is medium spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and gluten and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It is 100% plant-based and contains almonds and gluten. It is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry is one of the country's favourites. It contains gluten, is 100% plant-based and very spicy, with rich aromatic spices and lots of chilli. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The renowned classic Sichuan dish in Chinese cuisine features plant-based 'Fish' with peanuts. It contains soy and peanuts, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK. It features 100% plant-based 'fish'. It is gluten-free and served with onion, green and red pepper, and pineapple. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

100% plant-based 'Fish' in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is 100% plant-based and gluten-free, and is medium spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy. COOKING TIME: 5 minutes 1. Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes. 2. Meanwhile, put a good amount of cooking oil in your pan and stir-fry the vegetables at medium-high heat for about 3 minutes, until they are browned and tender. 3. Turn the heat to medium-low, add cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for half a minute. Then place the meal into a serving plate and enjoy! STORAGE: Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; Sauce: refrigerated for up to 1 month or frozen for up to 1 year; Veggies: refrigerated and consumed in 3 days.

It is tossed in an aromatic savoury sauce with plant-based minced ‘meat’ and preserved vegetables. It contains gluten and mustard and is medium spicy.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is gluten-free and is medium spicy.

A classic dish in Canton cuisine comes in 100% vegan 'Oyster' sauce. It contains soy and is gluten-free.

The renowned classic Sichuan dish in Chinese cuisine features mixed vegetables with peanuts. It is gluten-free, contains soy and peanuts, and is mildly spicy.

Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, is gluten-free, and is mildly spicy.

The classic Cantonese sweet and sour flavour makes it a delightful dish, one of the most favourite Chinese dishes in the UK.

Mixed Veg in a rich and savoury black bean sauce, served with onion, green and red pepper, and red chilli. It contains soy and sesame and is gluten-free.

A classic dish in Canton cuisine comes in 100% vegan 'Oyster' sauce. It contains soy and is gluten-free.

A classic Chinese dish in Sichuan cuisine, it's tossed in fragrant chilli sauce with onion, peppers, and red chilli. It contains soy, is gluten-free, and is medium spicy.

A British Indian restaurant-style curry tossed in a mild and creamy sauce with rich aromatic spices. It contains almonds and is gluten-free and mildly spicy.

The British Indian restaurant-style curry, also known as Murgh Makhani, is one of the most widely known Indian curries in the world. It contains almonds, is gluten-free, and is mildly spicy.

Classic boiled white rice.

Fried rice is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice.

Malaysian fried rice is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice. Mildly spicy.

Fried flat rice noodles are served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice.

Singapore vermicelli is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice. of your choice.

Pad Thai is served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice.

Crispy chips with homemade salt and pepper or hot and fragrant spices.

Fried noodles are served with Mixed Veg, Tofu, King oyster mushrooms, plant-based 'Chicken', 'Beef' or 'Prawn' of your choice. They contain gluten.

330ml a can.

330ml a can.

330ml a can.

500ml a bottle.