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These dinners share Fresh coriander, Garlic, Ground cumin, Lime, helping you make more of one shop while keeping the meals varied.
Your two dinners
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Gently roasted white fish topped with a warm sweet-sharp tangle of red onion and peppers, served over creamy lime cannellini beans with coriander and optional pumpkin-seed crunch.
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Crisp, gently fiery jackfruit, chickpea and potato cutlets scented with curry leaves and toasted spices, balanced by a cooling coconut-cucumber sambol and sharp tomato salad.
Buy once, use twice
These ingredients appear in both recipes, including genuine pantry overlap.
These dinners share Fresh coriander, Garlic, Ground cumin, Lime, helping you make more of one shop while keeping the meals varied.
Estimated nutrition per serving
| Recipe | Calories | Protein | Carbs | Fat | Fibre |
|---|---|---|---|---|---|
| Peruvian-Inspired Hake Escabeche with Creamy Cannellini Beans | 499 kcal | 40.2g | 41.7g | 18.1g | 11.8g |
| Sri Lankan-Inspired Jackfruit Cutlets with Coconut Cucumber Sambol | 427 kcal | 12.4g | 52.8g | 19.6g | 13.7g |