Copyright.

HQ

An imprint of HarperCollinsPublishers Ltd

1 London Bridge Street

London SE1 9GF

First published in Great Britain by HQ

An imprint of HarperCollinsPublishers Ltd 2018

Text Copyright © Henry Firth and Ian Theasby 2018

Photography Copyright © Lizzie Mayson 2018

Henry Firth and Ian Theasby assert the moral right to be identified as the author of this work. A catalogue record for this book is available from the British Library.

Hardback ISBN 978-0-00-826290-7

eBook ISBN: 9780008262914

Photography: Lizzie Mayson

Food styling: Pip Spence

Prop styling: Sarah Birks

Design & Art Direction: Paul Palmer-Edwards, GradeDesign.com

Senior Commissioning Editor: Rachel Kenny

Project Editor: Sarah Hammond

Head of Design: Louise McGrory

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.

Version: 2019-12-02

Dedication.

This book is dedicated to you, whoever and whatever you are. We hope this book pleases and delights you, and takes you on a journey.

Contents.

Cover.

Title Page.

Copyright.

Dedication.

Welcome.

This book.

Your kitchen.

Fantastic feasts.

01 QUICK EATS.

Creamy Carbonara.

Mushroom Pho.

Guacaroni.

Curry-Crusted Sweet Potatoes.

Sticky Shiitake Mushrooms.

Mini Chilli Bowls.

Quick Puttanesca Spaghetti.

Mini Pizza Tarts.

Nice Spice Rice.

Easy Peasy Pasta.

Pad Thai.

Portobello Mushroom Burgers.

Crispy Chilli Tofu.

Jackfruit Tacos.

Creamy Mac & Greens.

Stir-Fry Noodles.

Sauce Recipes.

Basic Stir-Fry.

Sweet & Sour.

Orange & Ginger.

Black Pepper.

02 BIG EATS.

Mushroom & Guinness Pie.

Sweet & Sour Crispy Tofu.

Irresistible Risotto.

Tom Yum Soup.

Pasta Caponata.

Big Bhaji Burger.

Creamy Seaside Pie.

Creamy Korma.

Pastaball Marinara.

Rogan BOSH!.

Sweet Pepper Fajitas.

Thai Red Curry.

Red Ratatouille Risotto.

Saag Aloo Curry.

Shepherd’s Potato.

Spaghetti Bolognese.

03 SHOWPIECES.

Burrito Samosas.

Massaman Curry.

Giant Burrito Cake.

Mezze Cake.

Ultimate Chilli.

Big Bad Nachos.

Perfect Pizza.

Basic Pizza Dough.

Middle East Pizza.

Avocado Toast Pizza.

Jerk Jackfruit & Plantain Pizza.

Pettigrew’s Paella.

The Big BOSH! Burger.

Rich & Creamy Lasagne.

Spiral Tart.

The Big BOSH! Roast.

Mushroom Wellington.

Rosemary & Thyme Roast Vegetables.

Red Wine Gravy.

‘Fish’ & Chips.

Minted Mushy Peas.

Tartare Sauce.

World’s Best Pesto Lasagne.

04 GREENS & BOSH! BOWLS.

Tomato & Pomegranate Salad.

Lemon & Chilli Griddled Greens.

Ultimate BBQ Coleslaw.

Guacamole Potato Salad.

Falafel BOSH! Bowl.

Beetroot, Onion & Sweet Potato Salad.

Satay Sweet Potato BOSH! Bowl.

Southwest BOSH! Bowl.

The Best-Dressed BOSH! Bowl.

The Big Green BOSH! Bowl.

Make Your Own BOSH! Bowls.

05 SMALL PLATES & SHARERS.

Cauliflower Buffalo Wings.

Shiitake Teriyaki Dippers.

Popcorn Falafel.

Maki Sushi Rolls.

Guaca Maki Rolls.

Satay Maki Rolls.

Bangin’ Veggie Kebabs.

Marinades.

Asian BBQ.

Spicy Shashlik.

Rich Satay.

Hoi Sin Pancakes.

French Onion Soup.

Spanish Tapas.

Jane’s Pan Con Tomate.

Garlic Mushrooms.

Patatas Bravas.

Peri Peri Hasselback Potatoes.

All The Sauces.

Olive Tapenade.

Proper Spanish Aioli.

Rich Satay Sauce.

Baba Ganoush.

Amazing Chilli Sauce.

Ultimate Guacamole.

Bangin’ Salsa.

Fiery Chilli Pesto.

All The Hummus.

Roasted Garlic Hummus.

Sun-Dried Tomato Hummus.

Olive Tapenade Hummus.

Burrito Hummus.

Classic Hummus.

Pesto Hummus.

Guacummus.

Satay Hummus.

Fluffy Naan Bread & Raita.

Basic Naan Bread.

Garlic Naan Bread.

Jane’s Mint Raita.

Peshwari Naan Bread.

Rice 3 Ways.

Perfectly Boiled Rice.

Onion Fried Rice.

Special Fried Rice.

Garlic & Herb Cashew Cheese.

06 COCKTAILS.

Easy Almond Baileys.

Salted Caramel Espresso Martini.

Smoochies.

Watermelon Heaven.

Ginger Ninja.

Fruity Fire.

Mango Hard.

Miami Vice.

Mojitos.

Spicy Mojito.

Ginger & Lemongrass Mojito.

Watermelon Jägerbomb Punch.

07 DESSERTS.

Shirley’s Sheffield Scones.

Chocolate Chip Cookies.

Spanish Beach Churros.

Gooey PBJ Brownies.

Carrot Cake.

Pain Au Chocolat Loaf Cake.

Ultimate Chocolate Fudge Cake.

Aquafaba Chocolate Mousse.

Sticky Toffee Pudding.

Mixed Berry Crumble.

Salted Caramel Chocolate Crunch Tart.

Apple Pear Pie.

08 BREAKFASTS.

Banana Pancakes.

Chocolate Granola.

BOSH! Breakfast Toasts.

Creamy Garlic Mushroom Toast.

Smoky BBQ Beans on Toast.

Tofu Scramble on Toast.

Banana Bread.

The Big Breakfast.

Herb Mushrooms.

Basil Tomatoes.

Hash Browns.

Chocolate Croissant Tearer Sharer.

Simple Japanese Breakfast.

Japanese Pickle.

Breakfast Smoothies.

Turmeric Powershot.

Choconana Protein Shake.

Green Goodness.

Nutrition.

Thanks.

List of Searchable Terms.

About the Publisher.

Welcome.

We’re here to show you how you can eat delightful meals that are both easy to cook and incredibly satisfying, all using just plants.

Let us introduce you to a new way of thinking about food; one that we’ve developed and perfected together over the last three years, and that is becoming increasingly popular.

It involves eating delicious, hearty, even indulgent meals that are both comfortingly familiar and exciting, and without any need for meat or dairy.

It’s also a new way of cooking. Animal products are so ingrained in the human diet that we’ve had tens of thousands of years to hone the art of cooking with them. But the concept of cooking without meat and dairy is still relatively new. Which can only mean one thing: there is so much potential yet to be unleashed from plant-based eating.

We promise you’ll find in this book your new, fail-safe family favourites, inspiring lunch ideas, showstoppers that’ll impress even the most staunch steak-lover, tasty snacks, outrageously good puds (we’re pretty good at those, if we do say so ourselves) and awesome cocktails, every one bursting with flavour.

So, whether you’re thinking about reducing the amount of meat you eat, or you don’t eat animal products at all, this book is for you.

BOSH!.

If you’d told us three years ago we were going to spend our lives cooking and eating amazing plant-based food, we wouldn’t have believed you. We were a couple of mates from Sheffield who ate meat every single week.

Now we run BOSH!, the biggest plant-based online channel in the world. Our food creations were viewed by half a billion people in our first year and our most popular recipe videos have been viewed over 50 million times. We never expected to have that kind of success, and it has been humbling.

‘I was the one to first cut out animal products.’

Ian.

‘I mocked Ian when he went vegan, and asked him where he’d get his protein from. But eventually he won me over. That and the whole saving the world by not eating mass-produced animal products thing.’

Henry.

After cutting out animal products entirely, both of us felt fantastic. But we had to re-learn how to cook and find food when we were out and about. We also found that the vegan food available in restaurants or in cookbooks was often, frankly, not very good.

We saw an opportunity. Since then, it’s been our life’s mission to show people how to make delicious plant-based meals. However often they choose to do that.

And now, after three years of eating plant-based food, we’ve mastered a new style of cooking, one made popular through a new breed of internet chefs, where novelty and wow-factor presentation are just as important as taste and ease.

With this new style of cooking, we’ve created all-plants versions of classic dishes that are free from meat, eggs and dairy, but still totally scrumptious. You know your favourite dishes, the ones you’ve learned by heart and use again and again? Well these are your new go-to classics.

Everything we do is aimed at showing just how easy it is to eat more plants. We also want to prove how delicious, hearty and satisfying plant-based food can be.

We cook, drink and film delicious recipes for the world, all from our home studio in East London.

x Henry and Ian.

This book.

Cook fast food fast. Spend time on showstoppers.

Sometimes you just need to eat quick, and you reach for your classic speedy dishes. Check out our Quick Eats chapter for yummy plates that you’ll be able to get on the table in 30 minutes or less. Other times you’re cooking for an occasion and looking to impress. Check out our Big Eats chapter for classics that will be worth the extra time, taking up to an hour to prep, or our Showpieces chapter for masterpieces that take that little bit longer (but the results are well worth it).

Get it right. First time. These are high-quality recipes.

Every recipe in this book has been rigorously and repeatedly tested again and again by us and our wonderful food team. We give you our word that these recipes work to a level that many in other cookbooks do not. These are high-quality recipes. Get the right kit, follow the instructions and you can easily cook these meals to perfection.

To make it easier for you to work quickly, we’ve also included the preparation instructions (like peeling and chopping) in the method. This ensures that you make the best use of your time, cooking as quickly as possible. We’ve also included a ‘before you start’ section above each recipe method, to highlight any special equipment you need or anything you should do before you start cooking. All oven temperatures are for fan ovens, so adjust the temperature if you have a conventional oven.

Create restaurant-quality meals at home.

Check out our Fantastic Feasts section to create menus as good as (or better than) anything you’ll get from a restaurant or takeaway, with dishes that complement each other.

Whether you’re in the mood for an Asian blowout, an Indian banquet, a Tex-Mex spread or a big Sunday lunch, you’ll find everything you need in this book.

Watch videos to see how we do it.

Looking for a helping hand when cooking a recipe? We’ve created a simple, top-down recipe video for the trickier dishes so you can see exactly how to cook them, step by step. Check out our website www.bosh.tv.

Your kitchen.

Here are a few tips from us to help you really master your kitchen and your cooking skills.

Be a continuously improving cook, whatever your level.

Whether you’re just starting out cooking only with plants or you’re already accomplished with vegan food, there’s always something new to learn. Here’s how to be at the top of your game.

Treat each recipe you cook as an opportunity to learn something new. Don’t fall into the trap of cooking the same things on repeat; find new recipes, get the right ingredients and try them out.

Up your skills from time to time with videos and books. Improve your knife skills with videos on YouTube. Use any of the amazing online tools, or a collection of cookbooks, to store up recipes to try in future. You can use post-its to mark the pages with recipes you want to try!

There’s always something new to master, whether it’s basics like getting vegan béchamel nailed or advanced baking with aquafaba. This new, plant-based way of thinking about food has so much freedom for innovation, so you’ll be constantly improving.

Keep fruit and veggies on hand (or on ice) at all times!.

A fridge full of fruit and veggies is not only good for your pocket, but they’ll also keep really well. Onions, garlic and potatoes are best kept out of the fridge in a cool, dry place.

Got lots of fruit left over? Stick it in the freezer and use it to make morning smoothies. Peel and chop the fruit into bite-sized chunks and put it into a Tupperware container for easy use later. We have a constant store of frozen bananas, apples, berries, spinach, kale and watermelon ready to combine for a deliciously nutritious smoothie at any time of the day.

Bought too many veggies? That’s OK: freeze them and use them later. Made too much pasta sauce? Pop it in a Tupperware or a freezer bag and keep it ready for a quick meal.

Keep your kitchen and pantry well organised to make life easier.

Organise your pantry well and you’ll always have meals ready to cook – check out for key ingredients to keep in stock. We go full nerd with sticky labels to highlight the right places for things. It makes cooking so much more satisfying and efficient because we’re not constantly searching for ingredients in the cupboard.

We tend to organise our pantry shelves into sections like ‘sauces & syrups’, ‘oils & vinegars’, ‘herbs & spices’, ‘flour, sugar & baking’, ‘grains, rice, pasta’, plus the essential ‘tea & coffee’ shelf. Figure out a system that works for you. Trust us, knowing where things are makes fast cooking much easier.

Finally, organise your spices in a way that’s easy to browse. We prefer smaller tubs of spices since they tend to be a consistent size and they usually have labels on the top. Plus, big bags of spice are harder to store and spices tend to go off if they’re left on the shelf for too long. You’ll soon discover which herbs and spices you get through quickly and which are worth buying in bulk – try decanting them into jars and adding your own labels on the lid.

EQUIPMENT.

The equipment you find in your typical kitchen is going to work just fine for the recipes in this book. There is nothing super fancy or technical about what we do in our kitchen; we like to keep things simple. But, if we were going to design a cost-effective kitchen from scratch, here’s how we would do it:

Essential items.

These should be your go-to items. We use these every day to make great BOSH! food.

High-powered blender. (like a NutriBullet, Magic Ninja or Magimix).

A good, sharp knife (and sharpener).

A selection of chopping boards that look great on the side and inspire you to cook.

A kitchen timer or your mobile phone to get the timings right.

Neatly stored spices, all in one place so you can find them quickly.

A varied selection of preferably non-stick saucepans.

Large spoons and tongs that work with your pans (don’t use metal on non-stick!).

Measuring tools, like a measuring jug, weighing scales and measuring spoons.

Nice-to-have items.

Get these if you like. They will speed up your cooking, but they’re optional.

Keep a clean tea towel in your pocket as you cook and you’ll feel like a pro.

Large-bowl food processor or hand blender.

Oven-to-table dishes (for lasagne and pies).

Garlic crusher.

A grater to zest or grate dairy-free cheese.

A good rolling pin.

Completely optional, but very cool items.

These come in handy from time to time in our kitchen, so get them if you wish.

Pizza stone for better cooking and a crispier crust.

Waffle iron.

Toasted-sandwich maker.

Slow cooker for long, slow, melt-in-the-mouth curries.

Tiny dishes (soy sauce dishes) for measuring out spices before you start to cook.

Sealing clips to keep opened packets of food from spilling everywhere.

Tupperware or storage jars to keep your cupboards organised and store leftovers.

Tofu press to make it even easier to cook with tofu.

INGREDIENTS.

The chances are that you already have most of these ingredients in your cupboard or your fridge. What we hope this book will do is unlock the potential in your store cupboard, and help you turn that humble tin of chickpeas into the most awesome falafel, or transform your usual pasta dish into something you’d be proud to serve at a dinner party. Get stocked up!

Essentials.

If someone were to ask us what we keep in our kitchen cupboards, this would be the answer. We use these ingredients all the time and always keep them in stock so that we can whip up a quick meal without having to go to the shop first.

Pasta, in all its many forms, will answer your hunger prayers.

Having rice in the cupboard means you’ll always have something to eat.

Noodles are a great base for speedy, nourishing and satisfying meals.

Olive or groundnut oil, to use sparingly when frying or roasting.

Sea salt and black pepper to season to perfection and bring your food to life.

Garlic, because it’s the best thing ever, used by nearly every cuisine in the world.

Tinned chickpeas give you the wonder beans with which you can make hummus and falafel, plus aquafaba, an incredibly useful substitute for egg and dairy in cooking.

Various tinned beans will ensure you get your protein whenever you need it.

A stock of tinned tomatoes means you always have a base for sauces.

A selection of spices for essential flavour – never underestimate their power.

Fresh fruit, veggies and herbs because your mum told you to eat your greens and she was right.

Nuts and seeds are fantastic for flavour, terrific for texture and super, super healthy.

Peanut butter will give you energy, texture and flavour in abundance.

Plant-based milk will crop up in our recipes again and again – we like almond milk best.

Tinned coconut milk will help you craft creamy curries.

Specialities.

We tend to have these in our cupboards too, but we use them less frequently.

Nutritional yeast provides a nutty, cheesy taste and is a great source of vitamin B12

Cashew nuts can be soaked and blended for cream or cooked for a satisfying crunch.

Passata will help your Italian dishes come to life.

Kalamata olives add wonderful flavour and robust texture.

Sun-dried tomatoes offer an incredible depth of flavour.

Tinned peppers are great blended up to add to a tomato sauce or soup.

Dairy-free cheese will provide familiarity and texture.

Firm tofu gives bite and texture, as well as all-important protein.

Nori helps you get a fishy, salty flavour and can be used to wrap sushi rolls.

Capers offer a really individual, salty flavour.

Soy cream introduces lovely silky, creamy textures.

Dairy-free ice cream should always be in the freezer because, well, movie night.

Fantastic feasts.

Here are some delicious feasts you can create using the recipes in this book. Create your own takeaways at home, or create a spread to wow a whole dinner party, using just this book.

SPANISH SPREAD.

Fancy a fiesta? Make the ultimate Spanish spread. Just add Sangria, salsa and a little bit of sunshine.

Pettigrew’s Paella.

Spanish Tapas.

Proper Spanish Aioli.

THE BIG INDIAN TAKEAWAY.

If contrasting curries is your thing then we’ve got you covered! This wonderful spread of curries, naan and rice represents the best of our favourite cuisine.

Big Bhaji Burger.

Creamy Korma.

Rogan BOSH!.

Saag Aloo Curry.

Fluffy Naan Bread & Raita.

Onion Fried Rice.

THE BIG THAI TAKEAWAY.

To magic up your own Southeast Asian takeaway look no further than these recipes. You’ll find deep, subtle yet strong spices and explosions of flavour.

Pad Thai.

Tom Yum Soup.

Thai Red Curry.

Massaman Curry.

(Rich Satay) Bangin’ Veggie Kebabs.

Perfectly Boiled Rice.

THE BIG CHINESE TAKEAWAY.

Create an Indo-Chinese takeaway in your own home. Let your guests wrap their own pancakes, and pick and choose from all the bowls in the middle of the table. Just add chopsticks.

Sticky Shiitake Mushrooms.

Crispy Chilli Tofu.

Sweet & Sour Crispy Tofu.

Shiitake Teriyaki Dippers.

Hoi Sin Pancakes.

Special Fried Rice.

THE BIG BBQ.

Feeling like an all-year-round taste of summer? These dishes will delight any BBQ party or brighten up any dining room. Griddle and nibble to your heart’s content.

Portobello Mushroom Burgers.

The Big BOSH! Burger.

Lemon & Chilli Griddled Greens.

Ultimate BBQ Coleslaw.

Guacamole Potato Salad.

Bangin’ Veggie Kebabs.

ITALIAN HEAVEN.

If you like pasta and pizza as much as we do, then look no further. This is the perfect dinner-party spread.

Spaghetti Bolognese.

Perfect Pizza.

World’s Best Pesto Lasagne.

WEEKEND LUNCH.

A British dinner of comfort and joy!

Mushroom & Guinness Pie.

‘Fish’ & Chips.

Sticky Toffee Pudding.

A TEX-MEX-STYLE FIESTA.

Combine these dishes for a serious taste of Tex-Mex goodness. We hope you like guacamole (who doesn’t?). Feel free to dial down the chilli if you prefer!

Jackfruit Tacos.

Sweet Pepper Fajitas.

Burrito Samosas.

Ultimate Chilli.

Big Bad Nachos.

Cauliflower Buffalo Wings.

THE MEZZE PLATTER.

Take a trip to the Middle East with the ultimate mezze spread. The flavours of hummus, falafel and olives are deliciousness in every mouthful. If you have the time, trust us, the Mezze Cake is worth it.

Mezze Cake.

Tomato & Pomegranate Salad.

Falafel BOSH! Bowl.

Popcorn Falafel.

Baba Ganoush.

All the Hummus.

THE BIG BOSH! ROAST.

No Sunday (or Christmas Day!) is complete without a roast dinner and all the trimmings. There are step-by-step instructions.

Mushroom Wellington.

Rosemary & Thyme Roast Vegetables.

Red Wine Gravy.

Creamy Carbonara.

This is everything a carbonara should be: creamy, rich and comforting. The smoky, flavourful mushrooms complement the thick, satisfying pasta sauce perfectly. A truly fantastic option for a delicious midweek dinner.

SERVES 4.

 6 portobello mushrooms (about 250g).

 5 tbsp soy sauce.

 20ml maple syrup.

 20ml apple cider vinegar.

 20ml olive oil.

 130g cashew nuts.

 5 garlic cloves.

 190ml plant-based milk.

 10g nutritional yeast.

 150g silken tofu.

 300g spaghetti.

 125g garden peas.

 handful flat-leaf parsley or rocket leaves, to serve.

 Preheat oven to 200°C. Line a baking tray. Liquidiser. Small saucepan of boiling water on a high heat. Large saucepan of salted water on a high heat.

Slice the mushrooms thinly. Pour the soy sauce, maple syrup, cider vinegar and olive oil into a bowl and whisk to combine. Add the mushrooms, making sure the slices are well covered in the marinade and set aside.

Meanwhile, put the cashews in the small saucepan filled with boiling water and boil for 15 minutes.

Take the mushroom slices out of the bowl and lay them out evenly on the lined baking tray. Add the whole garlic cloves and pour over the marinade. Bake in the hot oven for 25–30 minutes, until they have shrunk in size and begun to crisp very slightly.

Drain the cashews and put them into the liquidiser along with the plant-based milk, nutritional yeast and tofu. Whizz to a very smooth cream and then set aside.

Add the pasta to the large pan of boiling salted water and cook until al dente, following the instructions on the packet. Add the peas for the last minute of cooking. Fill a mug with pasta water and set aside. Drain the pasta and peas through a colander and tip the pasta back into the cooking pot.

Pour the carbonara cream and 3 tablespoons of the pasta water over the pasta and stir everything around until the pasta is well covered in the cream. Take the mushrooms out of the oven and fold them into the creamy pasta. Add another splash of pasta water, if needed, to give a nice, loose, creamy consistency.

Garnish with the fresh parsley or rocket (or any other green, leafy salad) and serve immediately.

Mushroom Pho.

Nothing beats a hearty pho soup. Traditionally, pho is made with a deep stock that’s been brewing for hours, or even days. We’ve used a shortcut but retained the pho richness through the delights of shiitake mushrooms, star anise and tamarind paste. Just make sure you have enough liquid and add more water if you need to.

SERVES 6.

 2 onions.

 4 garlic cloves.

 15cm piece fresh ginger.

 3 fresh red chillies.

 16 shiitake mushrooms.

 6 tbsp sesame oil.

 150ml fresh orange juice (not from concentrate).

 2 tbsp tamarind paste.

 4 star anise.

 2 cinnamon sticks.

 3 litres water.

 100ml soy or tamari sauce.

 100ml maple syrup.

 10 button mushrooms.

 300g flat rice noodles.

 4 spring onions.

 2 handfuls fresh coriander.

 2 handfuls fresh mint.

 150g beansprouts.

 200g pak choi.

 sriracha and soy sauce, to serve.

 Large saucepan on a medium heat.

Peel and coarsely chop the onions and garlic. Peel the ginger by scraping off the skin with a spoon and chop coarsely. Rip the stem from one of the chillies and chop, removing the seeds if you prefer a milder flavour. Trim and roughly slice 6 of the shiitake mushrooms.

Heat 3 tablespoons of the sesame oil in the large saucepan and add the chopped onion, garlic, chilli, ginger and the sliced mushrooms. Cook for 10–15 minutes, stirring continuously until everything has softened.

Add the orange juice, tamarind paste, star anise and cinnamon sticks and continue to stir for another 3 minutes. Add the water, soy or tamari sauce and maple syrup.

Turn up the heat, bring to the boil, then turn it down again and simmer for 10 minutes, until reduced by about one-sixth. Strain the liquid into a large bowl through a sieve. Rinse the pan.

Put the pan back on a high heat and add the remaining 3 tablespoons sesame oil. While the oil is warming, trim the remaining 10 shiitake and the button mushrooms and add them to the pan. Fry for a couple of minutes, until very slightly browned. Pour all the pho liquid back into the pan. Add the rice noodles and cook for about 3–4 minutes, or according to the timings on the packet.

Finely slice the spring onions and put them in a small pile on a large plate. Pick the leaves from the coriander and mint and put them on the plate. Trim and finely slice the remaining chillies, removing the seeds if you prefer a milder flavour, and put them on the plate along with the beansprouts.

Trim and quarter the pak choi and add it to the soup. Take the whole pan to the table along with the plate, with a ladle for people to serve themselves and chopsticks for them to add their own fresh herbs, vegetables and chillies. Serve with soy sauce and sriracha on the side. Best eaten as soon as it’s ready!.

Guacaroni.

Macaroni meets guacamole! This dish is as perfect as its name suggests and we think it’s one of the finest pasta salads you will ever taste. It’s great eaten hot or cold, served alongside a BBQ, as a lunchtime salad or with a bit of green salad as a quick main course.

SERVES 4–6.

 320g macaroni.

 3½ tsp salt.

 4 ripe avocados.

 2 limes.

 2 tbsp olive oil.

 ½ tsp garlic powder.

 ½ red onion.

 2 fresh red chillies.

 12 cherry tomatoes.

 20g fresh coriander leaves.

 Large saucepan of water on a high heat. Large mixing bowl.

Add the macaroni and 2 teaspoons of the salt to the boiling water and cook until al dente, following the instructions on the packet.

Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stones, then scoop the flesh into the mixing bowl. Halve the limes and squeeze the juice into the bowl, catching any pips in your other hand. Add the olive oil, garlic powder and the remaining salt to taste and mash the avocado using the back of a fork. Peel and mince the onion. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the tomatoes, chillies and coriander and add to the bowl. Mix all the ingredients together.

Drain the macaroni and tip into the bowl of guacamole, stirring to make sure the pasta is well covered. Serve immediately as a side dish or light lunch, or box it up ready for tomorrow’s lunch.

Curry-Crusted Sweet Potatoes.

We’ve mixed up the traditional stuffed potato by putting our filling on the outside in this recipe. The flavours work a treat with a fresh lime crust contrasting really well with a delicious sweet potato. This is one to freestyle with and try different flavour combos. It works great in the oven or cooked on a BBQ.

SERVES 2.

 2 large sweet potatoes (about 300g each).

 vegetable oil, for greasing.

 salad leaves, to serve, optional.

 1 x portion Guacamole (shop-bought or see here), to serve, optional.

 FOR THE CURRY PASTE.

 5cm piece fresh ginger.

 3 garlic cloves.

 1 fresh red chilli.

 1 lime.

 8 sun-dried tomatoes, plus 1 tbsp oil from the jar.

 30g fresh coriander (leaves and stalks).

 40g desiccated coconut.

 10g panko breadcrumbs.

 1½ tsp salt.

 1 tsp garam masala.

 1 tsp ground cumin.

 2 tsp water.

 Preheat oven to 200°C. Food processor. Baking tray. Foil.

Prick the whole sweet potatoes with a fork and put them on a plate. Microwave on high for about 10–15 minutes until quite soft (alternatively put the potatoes in a 220°C oven and bake for 25 minutes, remove them from the oven and reduce the heat to 200°C). Remove and set aside to cool down slightly. Score the skins with a sharp knife.

Peel the ginger by scraping off the skin with a spoon. Peel the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour. Cut the lime in half and squeeze the juice into the food processor, catching any pips in your other hand. Put all the rest of the curry paste ingredients into the food processor and whizz to a thick paste.

Cut 2 squares of foil big enough to fully wrap your sweet potatoes in and grease one side with oil. Take half the curry paste and use your hands to encase one of the potatoes with a thick layer of paste. Repeat with the second potato.

Tightly wrap the sweet potatoes in the foil squares, put on the baking tray and bake in the preheated oven for 30 minutes. Take the sweet potatoes out of the oven, remove the foil and serve with a small side salad and a big spoonful of guacamole, if using.

Sticky Shiitake Mushrooms.

If you’re a fan of sticky, sweet, pan-Asian cuisine you will love this dish (seriously, it’s bangin’!). It’s quick and easy to put together and guaranteed to impress. Serve with freshly cooked rice and chopsticks.

SERVES 2.

 240g shiitake mushrooms.

 3 tbsp cornflour.

 2 tbsp groundnut oil.

 2 garlic cloves.

 3cm piece fresh ginger.

 ½ tsp water.

 1 tbsp sesame oil.

 2 tbsp light brown sugar.

 4 tbsp dark soy sauce.

 2 tbsp rice wine vinegar.

 1 tsp sriracha sauce, or to taste.

 1 spring onion, to serve.

 250g pre-cooked basmati rice (shop-bought or Perfectly Boiled Rice), to serve.

 1 tsp sesame seeds, to serve.

 Wok or large frying pan on a high heat.

Thickly slice the mushrooms and put them in a bowl. Sprinkle 2 tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered. Pour the groundnut oil into the wok or pan and get it nice and hot. Tip in the mushrooms and fry for 4–6 minutes, until cooked through and slightly crisp on the outside. Transfer the mushrooms to a bowl and set aside.

Peel and finely chop the garlic and ginger. Spoon the remaining 1 tablespoon cornflour into a small dish and mix it together with the water. Wipe out the wok with kitchen paper and put it back on a low heat. Pour in the sesame oil. Add the chopped garlic and ginger and cook until you release the aromas and they’re bubbling in the oil, about 1 minute. Sprinkle over the sugar and stir until caramelised, about 2 minutes more. Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly. Add the sriracha and stir it into the sauce. Tip the cooked mushrooms back into the pan and stir to warm through and completely cover in the sauce, a further 1–2 minutes.

Finely slice the spring onion. Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds.

Mini Chilli Bowls.

This is a quick-to-prepare, warming hug-in-a-bowl kind of dish that’s good for impressing your guests when time is against you! Feel free to up the chilli if you like a bit of a kick. This banging chilli is served inside a cool cone dish.

SERVES 3–6.

 3–6 medium flour tortillas.

 1 fresh red chilli.

 1 red onion.

 2 garlic cloves.

 2 red peppers.

 20g fresh coriander.

 12 cherry tomatoes.

 2 tbsp olive oil.

 1 tsp paprika.

 ½ tsp ground cumin.

 1 x 400g tin kidney beans.

 1 x 400g tin black beans.

 700g passata.

 500g pre-cooked rice (shop-bought or Perfectly Boiled Rice).

 50g dairy-free cheese, optional.

 1 lime.

 Preheat oven to 180°C. Muffin or cupcake tray. Lidded casserole or saucepan on a medium heat.

Turn the muffin or cupcake tray upside down and place 3 tortillas in the gaps between the cups, making 3 bowl shapes. Press each tortilla down firmly to get a flat bottom, to ensure the bowls will stand up. Place the tray in the oven and bake for 7–10 minutes until lightly browned and firm. Take out of the oven and leave to cool and harden on the tray. If you are cooking for more than 3 people, repeat this step with more tortillas.

Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour, then chop. Peel and chop the onion and garlic. Cut the peppers in half and cut out the stems and seeds, then chop. Cut the stalks from the coriander and finely chop, reserving the leaves for later. Halve the cherry tomatoes.

Heat the olive oil in the pan and add the chopped chilli, onion, garlic and coriander stalks and cook for 5 minutes, stirring occasionally. Add the cherry tomatoes and peppers and stir for another 4–5 minutes. Add the paprika and ground cumin. Drain the kidney beans and black beans and stir into the sauce. Pour in the passata. Leave the sauce to simmer for 10 minutes, stirring occasionally.

Heat the rice, following the instructions on the packet. Put a small layer of rice on the bottom of each of the tortilla bowls and top with a generous serving of chilli. Grate the dairy-free cheese, if using, on top and sprinkle over the coriander leaves. Cut the lime into wedges and place one on each plate to serve.

Quick Puttanesca Spaghetti.

The combination of lemon and fresh parsley in this dish creates a voluptuous pasta and the saltiness of the capers in brine will remind you of the sea. This flexible favourite of ours is great for when you’re low on fresh ingredients. It can be served with a side salad or makes a great quick meal all on its own.

SERVES 6.

 2 small red chillies, fresh or dried.

 20g flat-leaf parsley.

 10 Kalamata olives.

 4 garlic cloves.

 4 tbsp olive oil.

 1 tbsp capers, plus 1 tbsp of brine from the jar.

 ½ tsp salt, plus a little extra.

 700g passata.

 500g spaghetti.

 220g Tenderstem broccoli.

 1 lemon.

 Large saucepan on a medium-high heat. Large saucepan of boiling salted water on a high heat.

Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, and finely chop. Separate the parsley stalks and finely chop, reserving the leaves for later. Stone and roughly chop the olives.

Peel 2 of the garlic cloves. Pour 2 tablespoons of the oil into the empty saucepan, crush in the garlic and add the chillies, parsley stalks, olives and capers and stir for 2–3 minutes. Add the ½ teaspoon salt and 1 tablespoon of the salty brine water from the jar of capers. Leave to cook for a minute, then add the passata. Taste and season with salt if necessary. Turn the heat to medium and leave to simmer while you move on to the next step.

Add the spaghetti to the pan of boiling water along with the remaining 2 garlic cloves. Cook until al dente, following the instructions on the packet.

Meanwhile, carefully slice the broccoli stems from top to bottom, creating thin strips. Add these to the spaghetti pan for the last 30 seconds of cooking time to quickly soften. Drain the pasta and broccoli in a colander and return them to the pan. Pour over the sauce.

Roughly chop the parsley leaves and add them to the pan. Pour over the remaining 2 tablespoons of oil and squeeze over the juice of a whole lemon, catching any pips in your other hand. Mix everything together and serve immediately.

Mini Pizza Tarts.

These tarts are incredibly easy to prepare, really flavoursome and look impressive. They’re perfect for a starter or light lunch and are an opportunity for you to get creative with your decoration. The fluffy melt-in-your-mouth crunch of the pastry makes for a decadent but messy meal!

SERVES 6.

 1 x 320g sheet ready-rolled dairy-free puff pastry.

 ½ red onion.

 ½ courgette.

 12 cherry tomatoes.

 6 sun-dried tomatoes.

 2 tbsp capers.

 12 pitted Kalamata olives.

 2 tbsp plant-based milk.

 50g dairy-free cheese, optional.

 handful small fresh basil leaves, to serve.

 FOR THE TOMATO SAUCE.

 3 tbsp tomato purée.

 1 tbsp olive oil.

 1 tbsp water.

 2 tsp balsamic vinegar.

 ½ tsp pepper.

 ½ tsp salt.

 Preheat oven to 180°C. Baking tray. Pastry brush.

Take the puff pastry out of the packet and unroll it on to the baking tray, keeping it on the parchment paper it’s wrapped in. Take a sharp knife and cut the pastry into 6 equal squares and separate them slightly. Run the tip of the knife lightly around the edge of each square to score a 1½cm border.

Put all the ingredients for the tomato sauce into a small bowl and mix with a fork. Spread the sauce inside each pastry square, up to the border.

Peel the red onion and trim the courgette and cherry tomatoes. Finely slice them along with the sun-dried tomatoes, capers and olives (it’s important they’re cut very fine so they cook quickly). Arrange artfully over each pizza square, keeping the borders free. Brush the edges of the pizzas with the plant-based milk.

Put the tray in the oven and cook for 20–22 minutes, then remove and neatly grate the dairy-free cheese, if using, over the top of each square. Put the tarts back in the oven for 3 minutes to melt (if you cook them for any longer the cheese will start to harden)

Remove the tray from the oven, scatter the basil leaves over the tartlets and serve immediately.

Nice Spice Rice.

This quick and easy dish is a regular late-night meal in the BOSH! studio. It’s healthy, colourful and also delicious, with a salty, sweet, nutty flavour and an incredible number of healthy veg. Works great as a quick meal or a side, or as a leftover lunch the following day!

SERVES 3–4.

 100g kale.

 20g fresh coriander.

 2 large garlic cloves.

 5cm piece fresh ginger.

 1 large fresh red chilli.

 5 spring onions.

 1 red pepper.

 1 tbsp coconut oil.

 1 tbsp toasted sesame oil.

 25ml maple syrup.

 4 tbsp light soy sauce.

 80g baby corn.

 60g small asparagus shoots.

 80g sugar snap peas.

 80g sprouting broccoli.

 120g smooth peanut butter.

 30ml water.

 500g cooked basmati rice (shop-bought or pre-cooked).

 sriracha sauce, to serve, optional.

 fresh lime, to serve, optional.

 salt.

 Wok on a medium heat.

Chop the kale and coriander and set aside. Peel and finely slice the garlic. Peel the ginger by scraping off the skin with a spoon and finely slice. Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the chilli and spring onions. Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables. Measure out the oils, syrup and soy sauce into saucers or small bowls ready to use.

Add the coconut oil to the wok and stir until melted. Add the toasted sesame oil and let it infuse into the coconut oil. Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth.

Add the chopped chilli and spring onions and stir until the onions have softened. Pour in the maple syrup and soy sauce and stir. Add the corn, asparagus and red pepper and stir for roughly 1 minute. Throw in the sugar snap peas and broccoli and stir for another minute. Add the peanut butter and water to the pan and stir until all the vegetables are well covered. Finally, add the kale and stir until it is slightly wilted. Taste and season with salt if necessary. Turn the heat down to low.

Add the rice to the wok and fold it into the vegetables for 2 minutes. Sprinkle over the coriander and briefly stir through. Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using.

Easy Peasy Pasta.

The clue is in the name with this one. It’s an effortlessly simple pasta sauce that can be made with minimal effort, since it’s mainly just roasted vegetables. It’s a regular supper at BOSH! HQ. It’s fresh, filling and gives you loads of your daily vegetables in one lavish meal. Try serving it up with a side salad and some crusty bread.

SERVES 4.

 2 red onions.

 4 garlic cloves.

 2 red peppers.

 100g sun-dried tomatoes.

 40g baby leaf spinach.

 50g capers.

 2 small courgettes.

 100g pitted Kalamata olives.

 500g cherry tomatoes.

 8 tbsp oil (ideally from the sun-dried tomato jar!).

 350g passata.

 320g fusilli.

 30g basil leaves.

 salt and black pepper.

 Preheat oven to 180°C. 20 x 30cm lasagne dish. Large saucepan.

Peel and finely slice the onions and garlic. Cut the peppers in half, cut out the stems and seeds and slice into thin strips. Slice the sun-dried tomatoes. Finely chop the spinach leaves and capers and chop the courgettes into bite-sized chunks. Halve the olives and tomatoes. Put all the vegetables into the lasagne dish and season all over with salt and pepper. Pour over the oil and passata and stir to ensure all the vegetables are covered. Cover the dish with foil and put it in the oven to roast for 30 minutes.

Take the dish out of the oven, remove the foil, stir everything and put the dish back in the oven for a further 15 minutes.

Meanwhile, boil the kettle and pour the boiling water into a large pan on a high heat. Add the pasta and a big pinch of salt and cook until al dente, following the instructions on the packet. Drain the cooked pasta through a colander and tip it back into the pan.

Take the lasagne dish out of the oven, stir in the basil leaves and pour your freshly roasted veggie sauce over the pasta. Stir so that it’s well mixed, serve and enjoy!

Pad Thai.

In Thailand, pad Thai was a regular lunch for us (and the perfect remedy for a Thai-bucket-induced hangover). It varies everywhere you go, but typically includes the artful placement of fresh lime, peanuts and spring onions around the bowl. We like to replicate this and serve it with chilli flakes, sweet chilli sauce and sriracha.

SERVES 4.

 140g extra-firm tofu.

 1 tbsp cornflour.

 4 tbsp vegetable oil.

 200g flat dried rice noodles.

 ½ onion.

 2 garlic cloves.

 1 fresh red chilli.

 1 carrot.

 splash of water.

 100g beansprouts.

 3 limes.

 4 tbsp soy sauce.

 2 spring onions.

 8 tbsp unsalted peanuts.

 1 tbsp chilli flakes, to serve.

 sweet chilli sauce, to serve, optional.

 sriracha sauce, to serve, optional.

 FOR THE DRESSING.

 1 tbsp palm sugar (or any sugar).

 2 tbsp tamarind paste.

 1 tbsp chilli sauce.

 Tofu press or 2 clean tea towels and a weight such as a heavy book. Wok.

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.

In a bowl, mix together all the ingredients for the dressing.

Take half the tofu and cut it into 1cm cubes (save the other half for another time). Sift over the cornflour and turn the tofu to coat all over.

Put the wok on a high heat and pour in 2 tablespoons of oil. Add the tofu and immediately reduce the heat to medium. Stir gently, without breaking up the tofu, until lightly browned. Transfer to a plate.

Boil a kettle. Put the noodles in a bowl, cover them with the hot water and leave for about 3 minutes, until they’re flexible but not cooked (check the packet instructions to make sure you don’t fully cook them). Drain and run under cold water. Set aside.

Peel and chop the onion and garlic. Rip the stem from the chilli and chop, removing the seeds if you prefer a milder flavour. Trim the carrot and cut into matchsticks.

Put the wok back on a high heat and add the remaining 2 tablespoons of oil. Add the onion, garlic and chilli and cook, stirring regularly, for 1–2 minutes. Add the carrot and cook for another 1–2 minutes. Add the noodles, dressing and a splash of water. Fry for a few minutes until the vegetables are tender.

Return the tofu to the wok with the beansprouts. Cut 1 lime in half and squeeze in the juice, catching any pips in your other hand. Add the soy sauce. Stir-fry until the vegetables are slightly soft but still crunchy. Remove from the heat. Taste and add soy or chilli sauce if needed.

Slice the green part of the spring onions into long, thin strips. Break up the peanuts. Cut the remaining limes into wedges.

Divide the pad Thai between bowls with piles of sliced onion, peanuts, lime wedges and chilli flakes. Serve with sweet chilli sauce or sriracha on the side, if using.

Portobello Mushroom Burgers.

The herbs are absolutely delicious in this dish and perfectly complement the earthy, rustic flavour of the portobello mushrooms. You could make these with pitta bread if you want a healthier option, then fill the bread with as many veggies as you see fit.

SERVES 4.

 8 portobello mushrooms (about 325g).

 4 garlic cloves.

 6 sprigs fresh thyme.

 3 sprigs fresh rosemary.

 4 tsp olive oil.

 4 tsp balsamic glaze.

 4 good-quality burger buns.

 1 beef tomato.

 1 baby gem lettuce.

 ½ small red onion.

 4 tbsp ketchup.

 4 tbsp vegan mayonnaise.

 salt and black pepper.

 Preheat oven to 200°C or heat the BBQ. Cut 8 squares of foil big enough to wrap your mushrooms. Baking sheet.

Lay the mushrooms out on a clean surface with the stalks pointing up. Peel and mince the garlic and spread it evenly over the mushrooms. Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop and sprinkle evenly over the mushrooms.

Drizzle each mushroom with olive oil and balsamic glaze and lightly season with salt and pepper. Wrap each mushroom in a square of foil and place them on the baking sheet or on the hot BBQ. Put the tray in the oven, if using, and cook for 20 minutes.

Meanwhile, slice the burger buns in half. Slice the tomato, separate the lettuce leaves and peel and thinly slice the onion. Drizzle some ketchup over the base of each bun and vegan mayo over the tops.

Take the mushrooms out of the oven or off the BBQ. Carefully remove the foil (watch out for steam) and place 2 mushrooms on each bun base. Add the tomato slices, a couple of lettuce leaves and a few slices of onion, put the tops on and enjoy.

Crispy Chilli Tofu.

This is our take on one of our favourite Chinese takeaway dishes. It’s spicy, full of umami flavour, sticky, gooey and incredibly moreish. Often when you buy this kind of dish it’s filled with MSG, but ours is much healthier, with a base of orange juice and sweet chilli sauce adding the main sweet tang. Serve with Perfectly Boiled Rice or Special Fried Rice.

SERVES 2–4.

 1 x 280g block firm tofu.

 150g cornflour.

 vegetable oil, for frying.

 2 lemons.

 250ml orange juice.

 100g sweet chilli sauce.

 1 tbsp sriracha or other chilli sauce.

 3 tbsp soy sauce.

 1 spring onion, to serve.

 1 tsp sesame seeds, to serve.

 Tofu press or 2 clean tea towels and a weight such as a heavy book. Large, deep frying pan on a high heat. Large plate covered with kitchen paper.

First, press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.

Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board. Sift cornflour over the top, coating the pieces generously. Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides. The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture.

Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle. Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches). Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown. Transfer to the plate lined with kitchen paper. Tip away the excess oil in the pan and reduce the heat to medium-high.

Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit). Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil. Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency.

Add the tofu strips back to the pan and stir until fully coated. Continue to cook, stirring regularly, for 5 minutes and then remove from the heat. Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving.

Jackfruit Tacos.

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

SERVES 6.

 1 x serving Guacamole (shop-bought or see here).

 1 x serving Salsa (shop-bought or see here).

 1 x 400g tin young green jackfruit in water.

 1 white onion.

 4 garlic cloves.

 1 tbsp vegetable oil.

 1 tbsp maple syrup.

 100ml vegetable stock.

 ½ tsp Tabasco sauce.

 4 limes.

 1½ tsp ground cumin.

 1½ tsp smoked paprika.

 ½–1 tsp chilli powder.

 ½ tsp salt.

 handful fresh coriander.

 12 crunchy taco shells.

 Deep frying pan with a lid on a medium heat.

If you’re making your own guacamole and salsa, do this first following the instructions here and here

Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off. Cut into 5mm strips and put to one side.

Peel and slice the onion and garlic very thinly. Warm the vegetable oil in the frying pan. Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent. Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce. Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand. Stir until the jackfruit is well covered.

Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit. Take the lid off the pan and sprinkle over all the spices and the salt. Stir until the jackfruit pieces are well covered and taking on the colour of the spices. Transfer the jackfruit pieces to a serving dish.

Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe. Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos.

Creamy Mac & Greens.

This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.

SERVES 6.

 1 head of broccoli.

 1 red onion.

 2 tbsp olive oil.

 8 portobello mushrooms (about 325g).

 350g macaroni.

 700ml plant-based milk.

 70g dairy-free butter.

 55g plain flour.

 2 tsp onion powder.

 1½ tsp garlic powder.

 2 tsp English mustard.

 4 tbsp nutritional yeast.

 40g dairy-free cheese, grated.

 1¼ tsp salt, plus a little extra.

 ¾ tsp black pepper, plus a little extra.

 50g panko breadcrumbs.

 salad leaves, to serve, optional.

 FOR THE MARINADE.

 5 tbsp soy sauce.

 20ml maple syrup.

 20ml apple cider vinegar.

 20ml olive oil.

 Preheat oven to 180°C. Line 2 baking trays. Large saucepan of salted water on a high heat. Medium saucepan on a medium heat. 20 x 30cm lasagne dish.

Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated oven.

Cut the mushrooms into 1cm chunks. Put the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions. Set the timer for 15 minutes, by which time all the veggies should be golden brown. Remove both trays and increase the oven temperature to 220°C.

While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet. Drain and tip into the lasagne dish.

Meanwhile, warm the plant-based milk in the microwave. Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts. Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard.

Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.

Stir-Fry Noodles.

Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.

 1.Drop 2 tablespoons oil into a hot wok.

 Coconut oil.

 Olive oil.

 Rapeseed oil.

 Toasted sesame oil.

 Vegetable oil.

 2.Trim and finely chop your aromatics and add them to the pan.

 Garlic.

 Ginger.

 Red chilli.

 Shallots.

 Spring onions.

 3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people).

 Asparagus.

 Baby sweetcorn.

 Beansprouts.

 Broccoli.

 Celery.

 Courgette.

 Mangetout.

 Mushrooms.

 Onion.

 Pak choi.

 Peppers.

 Spinach.

 Sugar snap peas.

 4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people).

 Glass noodles.

 Rice noodles.

 Rice vermicelli.

 Soba noodles.

 Udon noodles.

 Wholewheat noodles.

 5.Drizzle your sauce over the vegetables and stir everything together.

 Basic Stir-fry (see opposite)

 Orange & Ginger (see opposite)

 Black Pepper (see opposite)

 Sweet & Sour (see opposite)

 Hoi Sin.

 Soy.

 Teriyaki.

 6.Season your stir-fry and transfer to plates.

 Lemon.

 Lime.

 Salt.

 7.Finish off your stir-fry with the garnish of your choice.

 Cashews.

 Coriander leaves.

 Hot sauce.

 Peanuts.

 Sesame seeds.

 Spring onions, chopped.

Sauce Recipes.

It’s crucial to get an awesome sauce, but it doesn’t need to be complicated; whatever you have in your kitchen will serve just fine, or you can knock together one of our recipe sauces below for an extra kick of deliciousness!

Basic Stir-Fry.

SERVES 4.

 3 garlic cloves.

 1 tbsp brown sugar.

 2 tsp cornflour.

 100ml vegetable stock.

 3 tbsp soy sauce.

 1 tbsp rice wine vinegar.

Peel and finely chop the garlic. Put all the ingredients for your sauce into a jug and mix together with a fork.

Sweet & Sour.

SERVES 4.

 1 tbsp brown sugar.

 2 tsp cornflour.

 125ml vegetable stock.

 2 tbsp ketchup.

 1 tbsp soy sauce.

 1 tbsp rice wine vinegar.

Put all the ingredients for your sauce into a jug and mix together with a fork.

Orange & Ginger.

SERVES 4.

 3cm piece fresh ginger.

 2 tsp cornflour.

 3 tbsp soy sauce.

 1 tbsp rice wine vinegar.

 juice of 1 large orange.

Peel the ginger by scraping off the skin with a spoon and finely chop. Put all the ingredients for your sauce into a jug and mix together with a fork.

Black Pepper.

SERVES 4.

 100ml vegetable stock.

 1 tbsp cornflour.

 2 tbsp water.

 1 tsp brown sugar.

 1 tsp black pepper.

 3 tbsp soy sauce.

 2 tsp rice wine vinegar.

Put all the ingredients for your sauce into a jug and mix together with a fork.

Mushroom & Guinness Pie.

Oh my goodness, this take on a pub classic is so so good. It’s a hug in a dish! The mushroom is rich and meaty and the Guinness adds a dark umami flavour. It’s one for those winter nights after a long day in the cold (or at work!). Serve with Minted Mushy Peas.

SERVES 4–6.

 700g chestnut mushrooms.

 3 tbsp olive oil.

 4 onions.

 6 garlic cloves.

 3 sprigs fresh rosemary, plus extra to decorate.

 3 sprigs fresh thyme.

 1 tbsp light brown sugar.

 300ml Guinness or other stout or brown ale.

 2½ tbsp plain flour, plus extra for dusting.

 1–2 tbsp Dijon mustard.

 25ml dark soy sauce.

 1 x 500g block ready-made dairy-free puff pastry.

 2 tbsp dairy-free margarine.

 salt and black pepper.

 Preheat oven to 180°C. Line a baking tray. Large frying pan on a medium heat. 20–22cm deep pie dish. Rolling pin (or use a clean, dry wine bottle). Pastry brush.

Quarter the mushrooms and spread them over the lined baking tray. Drizzle with 1 tablespoon of the oil, season lightly and roast in the preheated oven for 15 minutes. When they’re ready, remove and set aside, reserving any juices.

Meanwhile, add the remaining 2 tablespoons of oil to the frying pan. Peel and slice the onions. Peel and finely chop the garlic. Add to the pan and cook for 10 minutes, stirring occasionally, until softened. Reduce the temperature to medium-low.

Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) and finely chop, discarding the stalks. Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden.

Pour the ale into the pan, bring to a simmer and cook for 10 more minutes so the liquid reduces. Reduce the heat to low and add the mushrooms and any juices in the tray. Add the flour, mustard and soy sauce and simmer gently for 15–20 minutes, stirring regularly. Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like. Leave to cool slightly then spoon the mushroom mixture into the pie dish.

Lightly dust a work surface with flour and roll out the pastry until it is large enough to cover the top of the pie dish. Brush the rim of the dish with water and lay the pastry over the top. Cut off the excess pastry and crimp the edges of the pastry either by pinching it between your finger and thumb all the way round, or by pressing it against the dish with the back of a fork.

Melt the dairy-free margarine in the microwave and brush it all over the pastry. Use a small sharp knife to cut a little cross in the centre of the pastry so that steam can escape. Top with a few rosemary sprigs to make it look fancy. Bake in the preheated oven for 30–35 minutes, until the pastry is golden brown, remove and serve hot.

Sweet & Sour Crispy Tofu.

Sweet and sour needs no introduction! This dish is an indulgent worldwide classic made with smooth, soft tofu. It’s made even more delicious by the addition of pineapple, and the way the crispy fried tofu contrasts with the sweet syrupy sauce. Mix this with any other Asian dish and boiled rice and you have a winner on your hands.

SERVES 2–4.

 1 x 280g block of firm tofu.

 6cm piece fresh ginger.

 1 red onion.

 1 garlic clove.

 1 green pepper.

 200ml pineapple juice.

 60ml rice vinegar.

 60ml tomato ketchup.

 70g light brown sugar.

 1 tsp garlic powder.

 1 tsp onion powder, optional.

 4 tbsp cornflour.

 2 tbsp vegetable oil.

 2 tbsp sesame oil.

 ½ tsp chilli flakes.

 ½ tsp salt.

 100g tinned pineapple chunks.

 Small saucepan on a low-medium heat. Tofu press or 2 clean tea towels and a weight such as a heavy book. 2 x large frying pans on a medium-high heat. Fine grater.

Press the tofu using a tofu press, or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.

Peel the ginger by scraping off the skin with a spoon and then grate it. Peel and finely slice the red onion and the garlic. Cut the pepper in half and cut out the stem and seeds. Chop the pepper into 2cm chunks.

Put the pineapple juice, rice vinegar, ketchup and sugar in the small saucepan and stir to dissolve the sugar. Increase the heat to medium-high and let it bubble away for about 7 minutes until you have a syrupy sauce. Take the saucepan off the heat and set aside.

Put the garlic powder and the onion powder, if using, into a large bowl with the cornflour and mix together. Carefully cut the drained tofu into 1cm chunks and add them to the bowl. Toss them gently in the cornflour mix until they’re well covered.

Heat the vegetable oil in one of the large frying pans. Add the tofu chunks and fry until they have started to brown and formed a crispy coating, about 7–10 minutes (be delicate as you stir the cubes, you want to keep them intact). Take the pan off the heat and set aside.

Meanwhile, heat the sesame oil in the second frying pan. Add the onion slices and stir until translucent, about 5 minutes. Add the green pepper, chilli flakes, salt, garlic and ginger and continue to cook for another 3–5 minutes, stirring all the time. Drain the pineapple and add to the pan, continuing to stir until the pineapple is warm. Tip the tofu into the pan and heat. Pour over the sweet and sour sauce and fold it around the vegetables so that everything is well covered and warmed through, another 1–2 minutes.

Irresistible Risotto.

This risotto is bursting with colour, flavour and healthy goodness. We’re big fans of getting as much green into our bodies as possible to give us the vital nutrients we need. This dish is testament to that, but it’s also delicious. Cook slowly, add the stock bit by bit and you’ll have a dish guaranteed to please!.

SERVES 4.

 60g macadamia nuts.

 1 medium red onion.

 2 large garlic cloves.

 3 tbsp mixed fresh herbs, such as sage, parsley and mint.

 75g green beans.

 60g asparagus.

 60g kale.

 ½ lemon.

 900ml vegetable stock.

 2 tbsp olive oil.

 225g risotto rice, such as Arborio or Carnaroli.

 125ml dry white wine.

 75g garden peas.

 3 tbsp nutritional yeast.

 1½ tbsp dairy-free butter.

 salt and black pepper.

 Preheat oven to 160°C. Small baking tray. Medium saucepan on a low heat. Medium saucepan on a medium heat.

Spread the macadamia nuts over the small baking tray, put the tray in the oven and toast for 5–8 minutes, until golden. Leave to cool slightly, then roughly chop.

Meanwhile, peel and finely chop the red onion and garlic. Chop the herbs. Slice the green beans into 2cm pieces. Snap the tough ends off the asparagus and cut the stems into 1cm pieces. Remove the tough stems from the kale and roughly chop. Finely grate the zest of the lemon.

Pour the stock into the medium saucepan on a low heat and keep warm.

Add the olive oil to the other pan. Add the chopped onions and cook until they begin to soften, about 10–15 minutes. Add the garlic and stir for another minute. Pour in the rice and toast for a further minute.

Turn up the heat slightly and pour in the white wine. Simmer until the liquid has almost completely evaporated, stirring frequently. Add the green beans and asparagus to the pan and give everything a stir.

Now start adding a ladleful of stock at a time, stirring continuously and waiting for the stock to be absorbed before adding the next ladleful. After 8 minutes, add the peas and kale to the pan and continue to cook for a further 6–8 minutes, until the rice is just cooked and the vegetables are tender (you might have a little stock left over)

Remove the pan from the heat, stir in the chopped herbs, nutritional yeast, lemon zest, macadamia nuts and dairy-free butter. Season to taste with salt and pepper and serve immediately.

Tom Yum Soup.

This was Henry’s dish of choice as he travelled around Thailand. The healthy, spicy Thai classic just feels like holiday. As a soup it’s surprisingly filling, and it’s best eaten when it’s so hot and spicy it’s hard to continue and you break into sweats! Slurping is good here. Let this gorgeously hot, spicy soup warm you to your core!.

SERVES 4.

 4 tbsp olive oil.

 1 small onion.

 4 garlic cloves.

 2 fresh red chillies.

 2½cm piece fresh ginger.

 1½ litres vegetable stock.

 1 tsp tomato purée.

 2 lemongrass stalks.

 6 lime leaves.

 2 limes.

 1 x 250g pack chestnut mushrooms.

 100g enoki mushrooms (2 bunches).

 200g cherry tomatoes.

 1 x 225g tin water chestnuts, optional.

 4 spring onions, to serve.

 small handful fresh chives, to serve.

 small handful fresh coriander, to serve.

 FOR THE TOM YUM PASTE.

 2 tbsp vegetable oil.

 100g Thai Red Curry Paste.

 3 tbsp palm sugar.

 1 tsp salt.

 Wok on a medium heat. Kettle boiled.

First make the tom yum paste. Add the vegetable oil to the wok. When it’s hot add the red curry paste, palm sugar and salt and fry for 3 minutes, until the paste goes a darker red colour. Remove from the heat and scrape into a bowl. Give the wok a quick rinse and put back on the heat.

Add the olive oil to the clean wok. Peel and roughly chop the onion. Peel the garlic. Rip the stems from the chillies and finely slice one, removing the seeds if you prefer a milder flavour. Peel the ginger by scraping off the skin with a spoon and finely chop. Crush the garlic into the wok, add in the onion, chilli and ginger and cook for 4 minutes to allow the flavours to infuse.

Pour 500ml of the stock into the wok and bring to the boil. Add the tom yum paste and mix well. Add the remaining stock and the tomato purée. Bash the bases of the lemongrass stalks and add them to the pan. Slice the lime leaves and throw them in. Simmer for 20 minutes.

Cut the limes in half and squeeze in the juice, catching any pips in your other hand. Halve the chestnut mushrooms and add them to the pan with the enoki mushrooms and the tomatoes. Slice the water chestnuts, if using, and add them to the pan. Finely slice the remaining chilli into long diagonal slices, removing the seeds if you prefer a milder flavour, and add to the pan. Simmer for a further 5 minutes.

Divide the soup between bowls. Trim and slice the spring onions and chop the chives. Sprinkle over the soup along with the coriander leaves and serve.

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