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: 978-0-00-832705-7

eBook ISBN: 978-0-00-832706-4

Photography: Lizzie Mayson

Food styling: Frankie Unsworth

Prop styling: Sarah Birks

Design & Art Direction: Paul Palmer-Edwards

Creative Director: Louise McGrory

Editorial Director: Rachel Kenny

Senior Commissioning Editor: Kate Fox

Project Editor: Laura Hering

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

This book is dedicated to you.

Thanks for picking it up.

We hope you love it.

Contents

Cover.

Title Page.

Copyright.

Dedication.

Welcome.

This book.

Your kitchen.

Fantastic feasts.

Bonus recipes.

Plan your meals.

1 QUICK.

ONE-TRAY PASANDA.

TURBO TORTILLA.

SUPER-SPEEDY SPAGHETTI.

TOM KHA.

VIETNAMESE STICKY TOFU.

FAUX GRAS.

GRILLED CHEESE SANDWICHES.

AMERICAN CLASSIC SANDWICH.

ENGLISH PLOUGHMAN’S SANDWICH.

INDIAN-STYLE CHUTNEY SANDWICH.

HOME-MADE MELTY CHEESE.

SINGAPORE FRIED VERMICELLI.

GUACAJACKS .

HOME-MADE CHILLI OIL.

QUICK QUESADILLAS.

BANGIN’ BURGERS.

IBIZA SUNSET BURGER.

L.A. GUACBURGER.

BROCCAULIFLOWER CHEESE.

AUBERGINE KATSU.

GREEK GYROS.

PIRI PIRI CHORIZO BAKE.

EAZY CHORIZO.

SPEEDY HOISIN MUSHROOMS.

2 BIG.

BÚN BÒ HUÉ.

IAN’S DELIGHTFUL DAAL & ROTI.

CURRY HOUSE JALFREZI.

ULTIMATE FALAFEL WRAP.

FALAFELS.

3-INGREDIENT FLATBREADS.

CHILLI JAM.

HOLY TRINITY LOUISIANA GUMBO.

TOFISH FINGER SANDWICH.

MASHY MASHY PEAS.

SPEEDY TARTARE SAUCE.

GIANT BLT.

SWEET POTATO TIKKA MASALA.

MINI MUSHROOM PIES.

PULLED JACKFRUIT SANDWICH.

BOSH! BANGERS WITH MASH & QUICK ONION GRAVY.

BOSH! BANGERS.

INCREDIBLE MASH.

QUICK ONION GRAVY.

ROAST SWEET POTATO TAGINE.

DOUGH 3-WAYS.

MARGHERITA PIZZA.

CHEESEBURGER DOUGH BALLS.

KEBABISH TANDOORI SPECIAL.

SHEPHERD’S PIE.

3 FEASTS.

CLASSIC LASAGNE.

SEASIDE ROLL WITH SALSA VERDE & NEW POTATOES.

PAN-FRIED SEITAN STEAK WITH SECRET SAUCE.

CAFÉ DE PARIS SECRET SAUCE.

HENRY’S BIRYANI WITH CORIANDER CHUTNEY.

CORIANDER CHUTNEY.

EASY PEASY ROAST DINNER.

PULLED JACKFRUIT.

ROASTED ROOT VEGETABLES.

HERB OIL.

RED WINE GRAVY.

ULTIMATE NUT ROAST.

BOSH XMAS.

CHRISTMAS CRISS-CROSS.

BRUSSELS SPROUTS WITH MAPLE MUSHROOMS.

BANGERS IN BLANKETS.

CLEMENTINE ROASTED ROOT VEGETABLES.

CRISPY, FLUFFY, PERFECT ROAST POTATOES.

ULTIMATE ROAST STUFFING BALLS.

PERFECT GRAVY.

SHARING COCKTAIL JUGS.

STRAWBERRY DAIQUIRI SLUSHY.

NAUGHTY AGUA FRESCA.

CHEEKY MANGO LASSI.

FRUITY SANGRIA.

4 SIDES & SHARERS.

CAMEMBOSH HEDGEHOG.

SUSHI CUPCAKES.

LOADED POTATO NACHOS.

SOUR CREAM.

QUICK SALSA.

GREEN CHILLI GUACAMOLE.

SATAY SUMMER ROLLS.

WILD WEST WINGS.

DE LA SEOUL CHILLI SAUCE.

WILD WEST CHILLI SAUCE.

PARTY POPPERS WITH BOSH! BBQ SAUCE.

BOSH! BBQ SAUCE.

BIG BAD BHAJIS WITH SPICY TOMATO CHUTNEY.

BBQ BEANS WITH MUSHROOM BURNT ENDS.

NOTTING HILL PATTIES.

TEXAN POTATO SALAD.

CRUNCHY CALI SLAW.

DOUBLE-COOKED ROSEMARY CHIPS WITH QUICK AIOLI.

MASH!.

ROAST SWEET POTATO MASH.

ROAST BEETROOT MASH.

MUSTARD MASH.

5 GREENS.

ORANGE, FENNEL & WATERCRESS SALAD.

THANKSGIVING SALAD.

SPICY THAI SALAD.

SPINACH & RICOTTA ZUCCHINIOLI.

MEGA MEZZE PLATTER.

KOFTA.

TABBOULEH.

BATATA HARRA (SPICY POTATOES).

LEMON & CORIANDER HUMMUS.

BABA GANOUSH.

BANG BANG NOODLE SALAD.

ROMESCO SALAD.

CRUNCHY CARNIVAL SALAD.

HEALTHY MEAL PREP.

GREEN BREAKFAST SMOOTHIES.

PIRI PIRI PROTEIN LUNCHBOX.

HOME-MADE SAMBAL CHILLI SAUCE.

HOME-MADE TURMERIC HUMMUS.

EASY TOMATO PASTA WITH GRIDDLED GREENS.

6 DESSERTS.

BANANA BREAD DOUGHNUTS.

ICE CREAM.

CLASSIC CHOCOLATE.

BANOFFEE WITH CARAMEL SAUCE.

CLEAN SLATE VANILLA.

RASPBERRY RIPPLE COOKIE CRUMBLE.

NEW YORK-STYLE BAKED STRAWBERRY CHEESECAKE.

BANANA CHOCOLATE SWIRL PIE.

EMPIRE BISCUITS.

BANANA BREAD BLONDIES.

BAKEWELL TART.

BOSH! QUICK CUSTARD.

POACHED RHUBARB.

MINI BANOFFEE MERINGUES.

CHOCOLATE MIRROR CAKE.

LEMON DRIZZLE LOAF CAKE.

CLASSIC VICTORIA SPONGE.

KNICKERBOCKER GLORY & BANANA SPLIT.

KNICKERBOCKER GLORY.

BANANA SPLIT.

CHOCOLATE SYRUP.

CANDIED PEANUTS.

RASPBERRY SYRUP.

SOFT WHIPPED CREAM.

YULE LOG.

NOTELLA CHRISTMAS TREE.

7 BREAKFASTS.

BIG BREAKFAST BAGEL.

BABY CROISSANTS.

ALMOND CROISSANTS.

CHOCOLATE CROISSANTS.

NUEVOS RANCHEROS.

LUSHY NUT BUTTER.

FRENCH TOAST.

BAKING TRAY BREAKFAST.

CINNAMON SWIRL PANCAKES.

MAPLE & PECAN PASTRIES.

Eat the rainbow.

Thanks.

List of searchable terms.

About the Publisher.

Welcome.

Your favourite food. All plants. Sorted.

Whether you’re after a quick mid-week meal, you need to satisfy those comfort food cravings, or maybe it’s the weekend and you want to cook a full roast dinner to impress the in-laws, we have all your favourite recipes covered. We even have the solution for when only the most decadent chocolate cake will do . . .

Whatever your go-to, all-time favourite dishes, we’ll show you how easy it is for them to be plant-based and still be just as delicious – and we think even tastier!

We’ll share our tips for making plant-based cooking simple, with recipes to fit around your lifestyle. This book contains everything you need to get you eating more plants, every day. You’ll learn how to prepare unbelievable curries, discover our bangin’ burgers, enjoy cheesy pizzas and we’ll even let you in on our secret recipe for irresistible finger-licking Wild West Wings. As well as sharing our amazing cakes and desserts. You’ll discover loads of new favourite recipes, family feasts, healthy meals and all-time classics.

Everything is set out to help you nail your cooking, so you can find a recipe that works for you whatever you feel like eating, and however much time you have. We’ll show you how to make your food taste amazing and look incredible. And, of course, everything is all plants.

Whether you are a veggie, vegan or veg-lover looking for new recipes or to cut down on the amount of meat you eat, we’ve got you covered. Plants have never tasted this good!

BISH, BASH, BOSH!

We are so happy to have you here in our kitchen! This book is all about you. We’ve poured our life and soul into this, our second cookbook, for just one purpose: to help you enjoy even more plant-based deliciousness in your life.

Looking back over the past five years, it’s incredible to think how much our lives have changed.

Back then, both of us were in a pretty bad place. We were running a tech start-up and things weren’t going the way we’d hoped. Long hours and money worries were causing us both incredible amounts of stress. We were friends who worked together in the same team, and we were feeling truly worn down by the grind. Something needed to change.

After deciding to cut out all animal products, we can honestly say we both felt the benefits almost overnight. We felt lighter, had more energy, and felt truly rested for the first time in ages. Plants had saved us!

As lovers of food since an early age and passionate home cooks, we went on a voyage of culinary discovery. And for the next few years we dedicated ourselves to sharing everything we learned about how to make delicious plant-based meals, putting all our tried-and-tested recipes online. And with that, BOSH! was born.

Soon after, we published our first cookbook, and in three years we went from home cooks to bestselling authors with videos that have been watched over a billion times. It’s been an incredible time for plant-based food and we’re so proud to have played a part.

But our work and passion doesn’t stop there! We want even more people to see the amazing benefits of eating more plants – both in how you feel and in the positive impact it has on our environment. Plant-based eating not only does you good, but it does the planet good, too.

BISH BASH BOSH! is all about making your life easier. We’ll join you in the kitchen every step of the way, showing you how to prep and cook with ease. It’s about cooking wonderful meals, with recipes that are really easy to follow and deliver amazing results every time.

x Henry and Ian

This book.

In this book, we share all our secret recipes and techniques for cooking incredible meat-free meals with ease. We’ll teach you how to nail your prep, ingredients and method in true BISH BASH BOSH! style.

BISH.

This book is a celebration of how you can enjoy all your favourite meals using only plants, whether you need a quick meal after a long day or a feast for a party. Whatever the occasion and however much time you have, we have the perfect recipe for you.

Choose from weeknight favourites like Super-Speedy Spaghetti or One-Tray Pasanda. Or try our amazing I-can’t-believe-it’s-plants dishes like Pulled Jackfruit Sandwich or Faux Gras. Feed a crowd with our incredible curries, Seaside Roll or Holy Trinity Louisiana Gumbo, or there are the always-reliable British comfort-food classics, like BOSH! Bangers with Incredible Mash, and our delicious Shepherd’s Pie.

BASH.

Each recipe is broken down into three parts to make it super-easy to follow: ingredients, a prep list of things to have ready like boiling the kettle or preheating the oven, and a step-by-step method that includes all the prep so you can do it all as you go along.

You’ll also find loads of practical tips to make your prep easier, including ideas for making recipes ahead of time and ways you can adapt recipes to work with what you’ve already got in your cupboards.

We’ll teach you the basics of meal planning and meal prep, and show you how to eat the rainbow. You’ll also find some brilliant visual indexes to help you navigate the book. Fantastic Feasts will give you inspiration for your favourite dishes – maybe you feel like Italian tonight or you’re craving Tex-Mex. And there are dozens of Bonus Recipes like our fail-safe Quick Onion Gravy, Classic Custard and Melty Cashew Cheese, as well as all our favourite dips, sauces and sides. These key recipes provide a reliable and versatile toolkit for anything you want to create in the kitchen.

BOSH!.

We want the recipes in the book to help make you feel great simply by eating amazing food, filled with delicious flavours, that’s all plants. The recipes are high in fibre and filled with colour, nutrients and joy. You’ll discover a new world of flavour and feel lighter, freer and happier in your body and your self.

This book will help you make plant-based meals fit easily into your everyday life, however often you choose to cook them.

Welcome to BISH BASH BOSH!

Your kitchen.

Get your cupboards and cook space organised, invest in some essentials and you’ll save yourself loads of time in the kitchen while improving your cooking significantly.

FOOD.

Keep a well-stocked pantry for meals in minutes. Here are our suggested essentials – top them up whenever you’re running low:

balsamic vinegar. basmati rice. coconut milk. dried rice noodles. dried pasta (wholegrain is healthier). lentils. milled flaxseed. mixed nuts. mixed seeds. olive oil (extra-virgin for dressings and normal for cooking). peanut butter (shop-bought or keep a stock of your own, see here). plain flour. plant-based milk (fortified with B12). rapeseed oil. soy sauce. tinned beans. tinned chickpeas. tinned tomatoes. tomato purée.

A collection of dried herbs and spices will give you a toolkit of flavour. A great starter selection would be:

black pepper (in a grinder). chilli flakes. cinnamon. coriander. cumin. curry powder. fennel seeds. oregano. rosemary. thyme. garlic powder. garam masala. ginger. turmeric. hot chilli powder. mixed Italian herbs. onion powder. paprika. sea salt.

We put greens with everything, so get in the habit of bringing fresh herbs, fruits and veggies home on a regular basis. We like:

apples. aubergines. avocados. bananas. berries. basil. carrots. chillies. coriander. garlic. ginger. kale. lemons. limes. mushrooms. onions. oranges. parsley. peppers. potatoes. salad greens. spinach. tomatoes.

We’ve always got butter and cheese in the fridge just like we did before, except now they’re dairy-free! Our regular fridge items include:

dairy-free butter. dairy-free cheese. dairy-free milk. egg-free mayonnaise. firm tofu. plant-based yoghurt.

KIT.

The number-one piece of equipment we recommend investing in:

If you’re going to be cooking more plant-based meals then we really recommend getting a good-quality, high-powered liquidiser. With one of these you can make creamy sauces, nutrient-filled smoothies, home-made milks and more. And high-powered means high-powered. You want a recent model that’s really powerful, with a big jug. If your liquidiser isn’t powerful enough to make a completely smooth milk from soaked cashew nuts, get a new one. Trust us, you’ll be glad you did.

Here is our list of kit essentials:

baking trays and baking sheets. chopping boards. colander. fine grater or Microplane. foil. food processor (and/or stick blender). frying pan. heatproof bowl. kitchen timer. knives – at least 3 good quality ones, plus a sharpening steel. measuring jug. measuring spoons. mixing bowls. saucepans – including some good non-stick ones – with tight-fitting lids. sieve. slotted spoon. spatula. storage containers (we prefer glass). tongs. vegetable peeler. weighing scales. whisk. wooden spoons.

We also love to have:

garlic crusher. box grater. griddle pan. oven-to-table serving dishes. rolling pin. tofu press.

COOKSPACE.

Organise Your Kitchen, Pantry & Spice Cabinet.

We advise you, as over-the-top as it may sound, to label your cupboards and shelves. You can use sticky notes, masking tape or even get a label-maker for twenty quid. Take everything out of your cupboards and off the shelves (food, crockery, pans – everything) and organise it again. Choose a system that works for you and the amount of stuff you own.

Here’s how we organise our kitchen:

Breads & Snacks. Flours & Baking. Herbs & Spices. Miscellaneous. Oils & Vinegars. Nuts & Seeds. Pasta, Rice & Grains. Syrups & Sauces. Tins & Jars.

Pro Tips: We like all our food stored on open shelves (not in cupboards) so we can see what we have at a glance. Put a blackboard or notepad on a wall (with chalk or a pen) for noting down ingredients you need to restock.

Organise Your Cookware, Equipment & Crockery.

Having your workspace well organised will help you be speedy with your cooking and make sure you always know where everything is, so you’re never reaching to the back of a cupboard for a spoon when you should be stirring your sauce on the stove. Here’s roughly how we organise our bits and bobs.

Near where you cook:

Chopping Boards. Cooking Oils. Food processor. Knives & Sharpening Steel. Liquidiser. Pans. Pan Lids (in a separate drawer from pans). Salt & Pepper. Utensils (hang them for easy access). Weighing Scales.

Not so near where you cook:

Cleaning Stuff & Bin Bags. Foil, Parchment Paper & Freezer Bags. Glasses & Mugs. Measuring Jugs & Mixing Bowls. Plates & Bowls (cereal, wide and serving). Storage Containers (store with lids on)

Pro Tips: Get your family, friends or flatmates on board with the system (we use a coffee-buying punishment for disobeyers). Update your system from time to time as your collection grows. Stacking boxes and labels can be really useful for expanding your kitchen in an organised way.

Fantastic feasts (and where to find them).

Whatever you’re in the mood for, we’ve got you covered! Fancy some spice? Then check out our Incredible Curries. In need of a health boost, then we have an Eat the Rainbow selection of recipes just for you. Or maybe you want to know how to make plant-based versions of your favourite British classics? Let these collections of recipes inspire you!

ITALIAN FLAVOURS.

Here’s a selection of our favourite Italian-inspired dishes, with a BOSH! twist.

Super-Speedy Spaghetti.

Margherita Pizza.

Classic Lasagne.

INCREDIBLE CURRIES.

This spread of Indian-inspired dishes will spice up any dinner party! Pick your favourites and enjoy a culinary trip across the Indian subcontinent.

One-Tray Pasanda.

Ian’s Delightful Daal & Roti.

Curry House Jalfrezi.

Sweet Potato Tikka Masala.

Henry’s Biryani with Coriander Chutney.

Big Bad Bhajis with Spicy Tomato Chutney.

SOUTH-EAST ASIAN DELICIOUSNESS.

The deep and warming heat of Thailand, Vietnam and Malaysia comes out in this wonderful selection of dishes.

Tom Kha.

Vietnamese Sticky Tofu.

Bún Bò Hué.

Satay Summer Rolls.

Spicy Thai Salad.

TAKEAWAY CLASSICS.

Summon up delights from your favourite Chinese and Japanese restaurants with this little selection. Healthy, tasty and full of umami.

Singapore Fried Vermicelli.

Aubergine Katsu.

Speedy Hoisin Mushrooms.

Sushi Cupcakes.

Bang Bang Noodle Salad.

CHRISTMAS & THANKSGIVING.

The most wonderful time of the year is even better when enjoyed with these incredibly hearty dishes. This selection is what our Christmas could look like, but you can enjoy it as a Sunday roast any time of the year.

Ultimate Nut Roast.

Christmas Criss-Cross.

Brussels Sprouts with Maple Mushroom.

Bangers in Blankets.

Perfect Gravy.

Notella Christmas Tree.

EAT THE RAINBOW.

If you’re looking to fill your body with colour and nutrients then these dishes will see you right. Get your greens and colours in with this feast of plant-based goodness.

Broccauliflower Cheese.

Roast Sweet Potato Tagine.

Mega Mezze Platter.

Crunchy Carnival Salad.

Healthy Meal Prep.

Nuevos Rancheros.

HIGH PROTEIN.

Where do we get our protein? From plants! These dishes pack a protein punch so you can munch down knowing that you’re giving your body what it needs after a big gym sesh.

Vietnamese Sticky Tofu.

Faux Gras.

Ultimate Falafel Wrap.

BOSH! Bangers with Mash & Quick Onion Gravy.

Pan-Fried Seitan Steak with Secret Sauce.

Nuevos Rancheros.

BRITISH CLASSICS.

Nothing beats a trip around the UK’s classic dishes. Here’s a selection of our favourite meals and pub classics.

Tofish Finger Sandwich.

Mini Mushroom Pies.

Pulled Jackfruit Sandwich.

BOSH! Bangers with Mash & Quick Onion Gravy.

Shepherd’s Pie.

Classic Victoria Sponge.

TEX-MEX.

If you like your chilli spicy and your avocados smashed, then we’ve got you covered!

Guacajacks & Home-Made Chilli Oil.

Quick Quesadillas.

Holy Trinity Louisiana Gumbo.

Loaded Potato Nachos with Sour Cream, Quick Salsa & Green Chilli Guacamole.

Nuevos Rancheros.

I CAN’T BELIEVE IT’S PLANTS!.

Plants can be super-versatile and we’ve recreated some of our old favourites in an all plants stylee. Check out this selection and see if you can tell the difference!

Faux Gras.

Piri Piri Chorizo Bake.

Seaside Roll.

Pan-Fried Seitan Steak with Secret Sauce.

Party Poppers.

Notting Hill Patties.

MEDITERRANEAN GOODNESS.

Here’s a load of deliciousness from in and around the Mediterranean. Packed with earthy spices and robust and fresh flavours.

Turbo Tortilla.

Greek Gyros.

Piri Piri Chorizo Bake.

Ultimate Falafel Wrap.

Spinach & Ricotta Zucchinioli.

Romesco Salad.

AMERICAN CLASSICS.

We’ve travelled all over America and compiled our favourite dishes to share with you. You’ll feel like you’re in Grease while chowing down on dishes from this selection.

Wild West Wings.

Party Poppers with BOSH! BBQ Sauce.

BBQ Beans with Mushroom Burnt Ends.

Texan Potato Salad.

Crunchy Cali Slaw.

Bonus recipes.

There is a whole host of extra deliciousness hidden in this book in the form of mini-recipes that are contained within the main ones. Turn to this collection of go-to basics and fail-safe classics whenever you’re looking for a quick custard or a marinara sauce, a tasty dressing or an awesome dip to BOSH! your daily cooking.

DRESSINGS, SAUCES & GRAVIES.

Amazing Pesto.

Bang Bang Peanut Dressing.

BOSH! Burger Sauce.

Chilli Sauce.

Herb Oil.

Home-Made Chilli Oil.

Home-Made Sambal Chilli Sauce.

Katsu Sauce.

Piri Piri Sauce.

Quick Marinara Sauce.

Quick Onion Gravy.

Red Wine Gravy.

Satay Sauce.

Café de Paris Secret Sauce.

Speedy Tartare Sauce.

DIPS, CHUTNEYS & SALSAS.

Aioli.

Baba Ganoush.

Black Bean Guacamole.

Coriander Chutney.

Green Chilli Guacamole.

Home-Made Turmeric Hummus.

Lemon & Coriander Hummus.

Mint Raita.

Quick Red Onion Pickle.

Quick Salsa.

Salsa Verde.

Spicy Tomato Chutney.

Tzatziki.

BOSH! HACKS.

Aubergine Bacon.

Balsamic Onions.

Carrot Crackling.

Cheese: Melty Cashew Cheese.

Cheese: Cashew Mozzarella.

Cheese: Dairy-free Camembert.

Eazy Chorizo.

Hash Browns.

Incredible Mash.

Mashy Mashy Peas.

Mushroom Burnt Ends.

Scrambled Tofu.

Sour Cream.

SOMETHING SWEET.

Candied Peanuts.

Caramel Sauce.

Chocolate Buttercream.

Notella Chocolate Hazelnut Spread.

Chocolate Syrup.

Classic Custard.

Quick Icing.

Raspberry Sauce.

Raspberry Syrup.

Soft Whipped Cream.

Vanilla Buttercream.

Plan your meals.

Meal prepping is becoming increasingly common. It involves planning and cooking a few meals in advance, which saves you loads of time during the week. Some people like to cook enough food for the entire week, but we prefer to keep things as fresh as possible, so we prepare just a couple of days’ worth in advance.

We love meal planning and prepping for a number of reasons:

 It gets rid of the annoying ‘what’s for dinner?’ question, reducing the risk of you making unhealthy choices because you’re hungry on the way home..

 It helps keep food costs down and reduces waste because all your food is accounted for – and it stops you buying expensive convenience food and ready meals!.

 You can take full control of your mealtimes and ensure you’re eating healthy, nutritious food..

In this book there are lots of great recipes that can be prepped entirely ahead, such as the salads, curries and pasta dishes, plus plenty more where you can prepare sauces and sides in advance, leaving you only the main meal to make on the day.

Enjoy the freedom from wondering what you are going to eat, make better choices, feel awesome and eat low-cost, high-flavour and nutritious food.

BISH, BASH, BOSH!

Here’s how to meal prep for a week, in three easy steps:

1 Plan your week.Think about your week ahead and decide which meals you’d like to make. Make a note of the recipes you’ve chosen and the days and times you plan to eat them.Next, carefully read the recipes you want to cook and identify the areas you can prep for. Some recipes can be part-cooked – for example our pasta sauce – and you can also make dips, roast veggies, cook grains and make some dishes all the way to the end so that they can just be reheated on the day.Plan your prep. We prefer to cook just a couple of days’ worth of food in advance, but you might like to prep for more days, or even a whole week. Make a note on your meal planner of what you need to prep for each dish – and don’t forget to work out how many people you’re cooking for each day and adjust the quantities in your recipes accordingly. Then make a shopping list of all your ingredients.Decide which days you’ll be cooking on. We find it easier to get our ingredients online so that we can get everything delivered on the day we prep our meals.

2 Think about how to store your food.Get some airtight containers with tight-fitting lids to store your food in (we prefer glass over plastic) and make sure you have a bag that will fit the containers if you’re taking them to work. It’s also a good idea to clear some space in your fridge.

3 Cook your food.Now you’re ready to actually prep your food! Afterwards, store it in airtight containers in the fridge (make sure to let hot items cool to room temperature before you chill them). Don’t forget to label them if you think you might forget what’s in each one.On the day, finish off the dish or reheat it – and don’t forget to take your lunch with you to work!

Check out for a two-day meal plan of delicious recipes.

One-Tray Pasanda.

With this wonderful, Anna Jones-inspired recipe you can have a gorgeous, creamy curry on the table in minutes. Or serve it alongside some of our other curries, such as the jalfrezi or our tikka masala. If you are cooking a few, get this one in the oven first then lower the heat as you finish off the others. Remove from the oven and stir through the yoghurt.

SERVES 4.

 1 head cauliflower (about 500g).

 500g carrots.

 2 tbsp vegetable oil.

 a big pinch of salt.

 a big pinch of black pepper.

 1 tsp chilli flakes.

 1 x 400ml tin full-fat coconut milk.

 50g ground almonds.

 2cm piece fresh ginger.

 2 garlic cloves.

 1 tsp ground turmeric.

 1 tsp ground cumin.

 1 tsp garam masala.

 ½ tsp chilli powder, optional.

 200g green beans.

 250g coconut yoghurt.

 30g flaked almonds.

 20g fresh coriander.

Preheat oven to 180°C. Roasting tin. Grater.

First prep and cook the veg. Trim the cauliflower and break it into 3cm florets. If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end. Trim the carrots and cut them into 3cm chunks. Spread the vegetables over a roasting tin and drizzle with the oil. Season with big pinches of salt, pepper and the chilli flakes. Toss to coat the vegetables with the oil and spices. Put the tin in the oven for 15 minutes.

Meanwhile, pour the coconut milk into a mixing bowl. Add the ground almonds and stir. Peel the ginger by scraping off the skin with a spoon then finely grate it. Peel and grate the garlic. Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl. Stir everything together until it’s really well mixed.

After 15 minutes, take the tin out of the oven and pour the coconut paste and green beans over the vegetables. Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges. 10 minutes before the end of cooking, add any reserved leaves, if using.

Remove the tin from the oven and stir through the coconut yoghurt. Season to taste and add more chilli powder if you like a hotter curry. Sprinkle over the flaked almonds and fresh coriander and serve.

Turbo Tortilla.

This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have – just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.

SERVES 4.

 200g waxy new potatoes, such as Jersey Royals.

 100g Tenderstem broccoli.

 100g asparagus.

 1 red pepper.

 100g cherry tomatoes.

 1 medium red onion.

 1 garlic clove.

 1 fresh red chilli.

 3 tbsp olive oil.

 175g gram flour.

 1 tbsp salt.

 175ml water.

Preheat oven to 180°C. Large saucepan. Large baking tray. Large frying pan. Medium frying pan.

Wash and thinly slice the potatoes and put them into the saucepan. Fill the pan with cold, salted water and place over a high heat. Bring to the boil and cook for 10 minutes. Drain and set aside.

Meanwhile, prepare the rest of your veg. Trim the broccoli and asparagus and cut them into bite-sized pieces. Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks. Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray. Put the tray in the oven to cook the veggies for 20 minutes.

Peel and thinly slice the red onion and garlic. Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil. Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent. Add the garlic and chilli and cook for a further 3–4 minutes. Remove from the heat and set aside.

Sift the gram flour and salt into a large bowl. Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water). Tip all the cooked vegetables into the batter and stir to cover.

To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil. Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy.

Gently loosen the edges with a spatula or spoon and remove from the pan, cut it into slices and serve immediately. We love to serve this with a little rocket on the side.

Super-Speedy Spaghetti.

If you’re looking for a really quick and easy spaghetti dish, then look no further! Everything goes into the same pot and the water the pasta cooks in then becomes the sauce. It’s saucier than a typical pasta, but it’s quick, easy, delicious and we love it!

SERVES 4.

 1 small red onion.

 2 garlic cloves.

 75ml olive oil, plus extra for drizzling.

 1 tsp salt.

 400g cherry tomatoes.

 ½ tsp chilli flakes.

 2 tbsp red wine (or red wine vinegar).

 1 litre boiling water.

 400g spaghetti.

 a handful of black olives (we like Kalamata).

 black pepper.

 20g fresh basil leaves.

Large saucepan with a lid on a medium heat. Kettle boiled. Fine grater or Microplane.

First make the tomato sauce. Peel and thinly slice the red onion. Peel and grate the garlic. Pour the olive oil into the saucepan. Add the sliced onion and salt and fry for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic to the pan, stir it in and cook for a further 2 minutes. Add the tomatoes and stir them around for 2 minutes, until the skins start to split. Sprinkle over the chilli flakes and pour in the wine, stirring to coat the tomatoes.

Pour the boiling water into the pan. Add the spaghetti, let it soften and then move it around with tongs in the pan until it’s well submerged. Put the lid on the pan, turn up the heat and bring to the boil. Take off the lid and cook at a rolling boil for 10–12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it’s easiest to do this with tongs)

When most of the starchy water has been absorbed by the pasta, taste to make sure it’s cooked to your liking. Quickly slice the olives and stir them through the pasta.

Divide among bowls, drizzle with olive oil and grind over some black pepper. Garnish with the basil leaves and serve.

Tom Kha.

A gorgeously spicy coconut soup straight from the streets of Bangkok. Try switching out herbs or flavours to make use of what you’ve got in the fridge. Swap the onions for shallots, green beans for beansprouts, coriander for Thai basil… Play around and see what works, just keep the base of spices and herbs consistent.

SERVES 4.

 5cm piece fresh ginger.

 2 lemongrass stalks.

 4 eschalion (banana) shallots.

 500g mixed exotic mushrooms.

 1 red pepper.

 350g cherry tomatoes.

 5 bird’s-eye chillies.

 100g green beans.

 2 x 400ml tins full-fat coconut milk.

 7 kaffir lime leaves.

 200ml water.

 3 tbsp soy sauce.

 1 tsp coconut sugar.

 20g fresh coriander.

 2 spring onions.

 2 limes.

Large saucepan.

First prep your veg and aromatics. Peel the ginger by scraping off the skin with a spoon, then thinly slice. Peel the hard outer bark of the lemongrass, roughly chop the tender stalk into three pieces and bash with the heel of a knife. Peel and thinly slice the shallots. If they’re big, roughly chop the mushrooms into bite-sized pieces, otherwise leave them as they are.

Cut the pepper in half, cut out the stems and seeds and cut the flesh into 2.5cm chunks. Halve the cherry tomatoes. Rip the stems from the chillies or, if you prefer a spicy soup, keep the stems and spilt the chilli down the middle to expose the seeds. Cut the ends off the green beans and slice them in half.

Put the saucepan over a medium heat. Pour in half the coconut milk and bring to a gentle simmer. Add the ginger, lemongrass, shallots and lime leaves and stir very gently for 3–4 minutes. Pour in the remaining coconut milk and the water and simmer for 1 minute. Add the mushrooms and chillies and stir gently for 3–4 minutes.

Add the green beans to the pan and stir gently for 1 minute. Add the red pepper, cherry tomatoes, soy sauce and coconut sugar and stir gently to mix everything together. Reduce the heat and leave to simmer for 7–8 minutes. Take the pan off the heat.

To finish the soup. Rip the leaves from the coriander and chop roughly. Halve and shred the spring onions. Cut the limes in half and squeeze the juice into the soup. Stir two-thirds of the chopped coriander leaves into the soup, reserving the rest, and simmer for 1 minute. Taste and add more soy sauce for saltiness or lime juice for sourness, if needed. Serve, garnished with the reserved coriander leaves and spring onions.

Vietnamese Sticky Tofu.

This recipe is super-quick, packed full of flavour and answers the age-old question, ‘what should I do with tofu?’ It’s a great dinner option if you don’t have much time but want something absolutely delicious. Pressing the tofu is really important here as it needs to be the right, firm texture.

SERVES 2.

 1 x 280g block firm tofu (smoked tofu works well too).

 2.5cm piece fresh ginger.

 1 garlic clove.

 1 fresh red chilli.

 4 spring onions.

 30ml lime juice (about 1½–2 limes).

 50g cornflour.

 vegetable oil, for frying.

 80g soft brown sugar.

 4 tbsp soy sauce.

 160ml coconut water.

 250g cooked basmati rice, or use 1 x 250g bag microwavable rice, to serve.

 2 heads pak choi.

 2 tbsp sesame oil.

 ¼ tsp salt.

 2 tsp sesame seeds.

Tofu press or 2 clean tea towels and a weight such as a heavy book. Fine grater or Microplane. Large frying pan. Line a plate with kitchen paper. Wok. Griddle pan.

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 30 minutes to drain and firm up before you start cooking.

Meanwhile, peel the ginger by scraping off the skin with a spoon and finely grate it. Peel and grate the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then thinly slice. Finely chop two-thirds of the spring onions. Ribbon the remaining spring onions and keep to one side to garnish. Cut the limes in half.

Put the cornflour in a shallow bowl. Cut the drained tofu into 8 slices and roll them evenly in the cornflour to coat.

Place the frying pan on a medium-high heat. Pour enough vegetable oil into the pan to cover the base generously. Heat until a wooden spoon dipped into the oil sizzles around the edges. Lay the tofu in the pan and fry for 5–6 minutes, turning halfway. Drain on kitchen paper.

Pour 1 tablespoon oil into the wok and place over a high heat. Add the grated ginger and garlic, the chopped spring onions and the sliced chilli. Stir-fry for 90 seconds. Sprinkle over the sugar and stir until a syrup forms. Stir in the soy sauce and coconut water. Bring to a rolling boil and cook for roughly 15 minutes, until the liquid has reduced by two-thirds. Squeeze in the lime juice. Reduce the heat to low.

Heat the rice or cook it following the instructions on the packet.

To cook the pak choi, put the griddle pan on a high heat. Cut the pak choi into quarters. Put it in a mixing bowl and toss with the sesame oil and salt. Lay the pak choi on the hot griddle pan, cut-side down, and cook until they get black char lines. Transfer to plates.

Place the slices of prepared tofu in the wok, one by one, and toss carefully so they’re well covered in the sticky sauce.

Divide the rice between plates. Top with the sticky tofu. Drizzle over any leftover sauce. Garnish with reserved spring onions and sesame seeds. Serve with the chargrilled pak choi.

Faux Gras.

This amazing recipe was the brainchild of Alexis Gauthier, and was shared with the world through a collaboration we did with him. Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks – it tastes like proper, posh pâté! If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week.

MAKES 4 SMALL JARS OR RAMEKINS.

 2 sprigs fresh rosemary.

 3 sprigs fresh thyme.

 7 sage leaves.

 2 tbsp olive oil.

 1 eschalion (banana) shallot.

 a pinch of salt.

 2 garlic cloves.

 18 button mushrooms.

 2 tbsp cognac.

 150g walnuts.

 400g cooked lentils (home-made or from a packet).

 2½ tbsp soy sauce.

 ½ or 1 very small cooked beetroot (about 30g).

 100g dairy-free butter.

 a few peppercorns, to garnish.

 good-quality toasted sourdough bread or baguette (or a pack of crackers), to serve.

 cornichons, to serve, optional.

4 small sterilised glass jars or ramekins. Frying pan. Food processor. Small saucepan.

To sterilise the jars and lids, wash them in hot, soapy water then fill them to the top with boiling water. Drain on a tea towel until completely dry.

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). Reserve a few leaves and sprigs for garnish and finely chop the rest.

Pour the oil into the frying pan over a medium heat. Peel and roughly chop the shallot and add it to the pan. Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent.

Peel and roughly chop the garlic and add to the pan. Cook for a further 3 minutes. Chop the mushrooms and add them to the pan. Cook, stirring continuously, for 5 minutes, until everything is well softened. Add the finely chopped herbs and the cognac.

Transfer the contents of the pan to the food processor. Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot. Blitz until almost smooth. Transfer the mixture to the prepared jars or ramekins and smooth the tops with the back of a spoon.

Place the small saucepan over a low heat. Add the dairy-free butter and melt without heating it too much as it can split. Pour it over the paté to completely cover. Place a few herb leaves, sprigs and peppercorns on top and leave to cool. Seal the jars (or cover the ramekins with cling film) and refrigerate to chill.

Serve with the toasted sourdough bread or crackers and cornichons, if using.

Grilled Cheese Sandwiches.

We love how quick and satisfying a grilled cheese sandwich is! On the following pages are our three favourite fillings. We’ve also given you our recipe for dairy-free cheese. Tapioca flour helps the cheese firm up for optimum meltiness – you may need to go to a health food shop to find it, but it’ll be worth it (and you can use it in our mozzarella balls).

American Classic Sandwich.

MAKES 4.

 40g pickled cucumbers or cornichons.

 8 slices fresh sourdough bread.

 1 x portion Home-Made Melty Cheese.

 2 tbsp American mustard.

 2 tbsp tomato ketchup.

 dairy-free butter, for spreading.

Frying pan.

Thinly slice the pickles. Generously butter the bread with dairy-free butter. Put the pan on a medium heat.

Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese and lay the pickles on top. Dollop a quarter of the mustard and ketchup on top and spread them out. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, 4–5 minutes.

Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.

English Ploughman’s Sandwich.

MAKES 4.

 8 slices fresh sourdough bread.

 dairy-free butter, for spreading.

 1 x portion Home-Made Melty Cheese.

 4 tbsp pickled chutney.

Frying pan on a medium heat.

Generously butter the bread with dairy-free butter.

Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the chutney over the cheese and spread it around. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes.

Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.

Indian-Style Chutney Sandwich.

MAKES 4.

 1 spring onion.

 8 slices fresh sourdough bread.

 dairy-free butter, for spreading.

 1 x portion Home-Made Melty Cheese.

 4 tbsp brinjal (aubergine) pickle.

Frying pan

Thinly slice the spring onion. Generously butter the bread with dairy-free butter. Put the pan over a medium heat.

Place a slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the brinjal pickle over the cheese. Sprinkle over a quarter of the spring onion. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes.

Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.

Home-Made Melty Cheese.

This cheese has a delicious gooey consistency, particularly when melted, making it perfect for grilled cheese sandwiches. The recipe makes more than you need for the sandwiches so keep the leftovers in the fridge for a couple of days.

MAKES 250–300g.

 60g cashews.

 1 carrot (about 75g).

 500ml water.

 1 small garlic clove.

 150ml aquafaba (the drained water from 1–2 x 400g tins chickpeas).

 2 tbsp tapioca flour.

 1 tbsp coconut oil.

 ½ tsp salt, plus more to taste.

 2 tbsp nutritional yeast.

 ¼ lemon.

 black pepper, to taste.

Small saucepan. Liquidiser.

First cook the cashews and carrot. Peel and finely chop the carrot. Put the cashews in the saucepan with the carrot and cover them with the water. Put the pan over a high heat, bring to the boil and cook for 20 minutes. Take off the heat, save 300ml of the cooking liquid then drain the cashews and carrot. Peel the garlic.

Now combine all the ingredients together. Put the cashews, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser. Squeeze in the lemon juice, catching any pips in your other hand. Blend until you have a smooth cream.

Pour the cream back into the saucepan, taste and season with salt and pepper. Put the pan over a medium heat and cook, stirring constantly, for 5–6 minutes, until the cheese has a thick, homogenous texture. Pour into a bowl, cover, leave to cool then refrigerate until needed.

Singapore Fried Vermicelli.

Quick, satisfying and spicy, this is perhaps our favourite ever noodle dish. It is the perfect accompaniment to an Asian feast. Try it with our Vietnamese Sticky Tofu or Speedy Hoisin Mushrooms. Feel free to freestyle on the veg – this is a great fridge-raid recipe.

SERVES 4–6.

 4 garlic cloves.

 150g fresh mushrooms.

 4 spring onions.

 3 fresh red chillies.

 100g Tenderstem broccoli.

 1 head pak choi (about 100g).

 1 large carrot.

 1 red pepper.

 250g dried rice vermicelli.

 4 tbsp vegetable oil.

 4½ tbsp soy sauce.

 2 tsp curry powder.

 1 tbsp sugar.

 2 tbsp water.

 a pinch of salt.

 a pinch of black pepper.

 1 lime.

Kettle boiled. Fine grater or Microplane. Peeler. Wok

Get all the veggies ready to stir-fry. Peel and grate the garlic. Thinly slice the mushrooms and spring onions. Rip the stems from two of the chillies, cut them in half lengthways, removing the seeds if you prefer less heat, then finely chop. Chop the broccoli into 2cm pieces. Trim the pak choi and separate the leaves. Peel the carrot and then use the peeler to slice long, thin ribbons. Cut the pepper in half and cut out the stem and seeds, then slice into thin strips.

Prepare the vermicelli following the instructions on the packet. Keep checking them as you want the noodles to still be a little firm when you add them to the wok, as they will carry on cooking.

Put the wok on a high heat and add the oil. Once the pan is really hot, add the garlic, chopped chillies and mushrooms. Stir-fry for 30 seconds, then add the rest of the veg. Stir in the soy sauce, curry powder and sugar and stir-fry for a further 2 minutes. Drain the noodles and stir them through the veggies. Add the water.

Season with the salt and pepper. Cut the lime in half and squeeze in the juice, to taste. Rip the stem from the remaining chilli, thinly slice and scatter over the top.

Guacajacks .

Ian came up with the name for this and now the Guacajack shall live on forever as an incredibly easy, delicious meal that we make all the time. We’ve given traditional guac a special BOSH! treatment with added black beans for extra bite and a bonus protein boost, with chopped cherry tomatoes and shallots for freshness.

SERVES 2.

 2 large sweet potatoes.

 2 tbsp chilli oil (shop-bought or make our Home-Made Chilli Oil, see below).

 salt.

FOR THE BLACK BEAN GUACAMOLE.

 2 small ripe avocados.

 1 small eschalion (banana) shallot.

 ½ garlic clove.

 1 small fresh red chilli.

 6 cherry tomatoes.

 1 lime.

 15g fresh coriander.

 ½ x 400g tin black beans.

 1 tbsp olive oil, optional.

Preheat oven to 180°C. Line a baking tray with parchment paper. Fine grater or Microplane. Saucepan.

Put the sweet potatoes on the baking tray and pierce them a few times with a fork. Rub the potatoes with the chilli oil and a generous pinch of salt. Put the tray in the oven and bake for 50–55 minutes, until the skin has begun to crisp up and the flesh is tender.

When the potatoes are nearly cooked, make your guac. Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Spoon the flesh into a mixing bowl and mash with a fork. Peel and finely chop the shallot. Peel and grate the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop. Finely chop the cherry tomatoes. Add the shallots, garlic, chilli and tomatoes to the bowl. Halve the lime and squeeze in the juice. Fold everything together to combine. Taste and season with salt. Pick the leaves from the coriander and discard the stems. Set aside a third of the leaves for garnish then finely chop the rest and add to the bowl. Drain and rinse the black beans and stir them into the guacamole. If the consistency is a little stiff, add a little olive oil to soften it.

Take the tray out of the oven and leave the potatoes to cool for 5 minutes. Carefully slice open the sweet potatoes and gently fluff the flesh with a fork. Spoon half the guacamole into each potato. Garnish with the reserved coriander leaves and serve immediately.

Home-Made Chilli Oil.

MAKES 250ml.

 250ml + 2 tbsp light olive oil.

 4 dried ancho chillies.

 3 tsp chilli flakes.

Sterilised bottle or jar.

Pour the 2 tablespoons oil into the pan and heat. Add the chillies and flakes and stir for 1 minute. Pour in the rest of the oil, turn the heat right down and warm through for about 5 minutes, being careful not to let the oil bubble. Take off the heat and cool to room temperature. Pour into the bottle or jar and screw on the lid. Use within 1 month.

Quick Quesadillas.

There’s nothing like a little Mexican food to get the day moving along just right! The quesadilla is like the Mexican version of a toasted sandwich, so it’s only right we gave it our full attention. Use wholegrain or corn-based tortillas if you are cutting down on processed wheat flour. These are also great served with a simple tomato salad.

SERVES 4.

 1 red onion.

 1 garlic clove.

 2 large roasted red peppers from a jar.

 100g dairy-free cheese.

 1 large avocado.

 30g fresh coriander.

 1 lime.

 1 x 400g tin black beans (or kidney beans).

 2 tbsp + 1 tsp olive oil.

 1 x 400g tin chopped tomatoes.

 1 tsp cayenne pepper, plus a little more.

 100g tinned sweetcorn.

 4 large flour tortillas.

 salt and black pepper.

Fine grater or Microplane. 2 large frying pans.

First get all your ingredients ready. Peel and thinly slice the red onion. Peel and grate the garlic. Cut the roasted red peppers into strips. Grate the dairy-free cheese. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop out the flesh and cut into small chunks. Pick the leaves from the coriander and chop finely. Cut the lime half. Drain and rinse the beans.

Place a frying pan on a medium heat. Add 2 tablespoons olive oil. Add the onion to the hot pan with a pinch of salt and sweat for 7–8 minutes, until softened. Add the garlic and stir for 1–2 minutes. Add the roasted red pepper strips, black beans, tomatoes and 1 teaspoon cayenne pepper and cook for 5 minutes. Remove from the heat and stir in the sweetcorn. Taste and season with salt and pepper. Add more cayenne if you want more heat. Squeeze over the lime juice.

Put the second pan on a medium heat. Add 1 teaspoon oil. Lay a tortilla in the pan and sprinkle over a generous handful of grated cheese. Spoon a quarter of the filling on to the tortilla and spread it over one half. Sprinkle avocado and coriander on top of the filling.

Once the cheese has melted, check the underside of the tortilla – if golden cooking spots are appearing, the quesadilla is ready. Use a spatula to fold it in half, sandwiching the filling. Remove from the pan, slice into wedges and serve immediately. Repeat to make all the quesadillas.

Bangin’ Burgers.

Here are a couple of bangin’ quick burgers, inspired by our travels to Ibiza, for Addison’s stag, and L.A. The brilliant balsamic onions and classic burger sauce are great with everything BBQ and the hash browns in the L.A. burger add an amazing extra layer of flavour and texture. Customise your burger, just be sure to migrate beyond ketchup and lettuce!

Ibiza Sunset Burger.

SERVES 2.

 2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.

 2 slices dairy-free cheese.

 2 pickled gherkins.

 1 baby gem lettuce.

 2 good-quality burger buns.

FOR THE BALSAMIC ONIONS.

 1 large red onion.

 1 tbsp olive oil.

 2 tsp soft brown sugar.

 2 tsp balsamic vinegar.

FOR THE BOSH! BURGER SAUCE.

 50g egg-free mayonnaise.

 1 tbsp gherkin brine (from the jar).

 ½ tsp maple syrup.

 ¼ tsp vinegar.

 ¼ tsp white pepper.

 ½ tsp Dijon mustard.

 ¼ tsp onion powder.

 ¼ tsp garlic powder.

 ¼ tsp smoked paprika.

Preheat oven to 180°C. Line a baking tray. Frying pan on a low heat. Roasting tin.

First make the Balsamic Onions. Peel and thinly slice the red onion. Add the olive oil to the frying pan on a low heat. Add the onion and fry for 12–15 minutes, stirring occasionally, until lightly browned. Add the sugar and balsamic vinegar and stir for 3–4 minutes, until the sugar has dissolved and the onions have darkened. Take the pan off the heat.

Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.

Meanwhile, make the BOSH! Burger Sauce by combining all the ingredients in a small bowl and mixing together with a fork.

Slice the gherkins. Shred the lettuce.

Assemble your burgers! Slice the burger buns in half and spread the bottoms with the BOSH! Burger Sauce. Take the burgers and cheese out of the oven and place one patty on each burger bun. Top the cheese with the shredded lettuce and sliced gherkins and then pile on the balsamic onions. Close the lids of the burgers and serve.

L.A. Guacburger.

SERVES 2.

 2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.

 4 slices dairy-free cheese.

 2 good-quality burger buns.

 2 tbsp egg-free mayonnaise.

 4 baby gem lettuce leaves.

 1 large tomato.

FOR THE GUACAMOLE.

 1 lime.

 1 small garlic clove.

 ¼ tsp salt.

 1 large ripe avocado.

 1 small fresh red chilli.

 2 spring onions.

 4 cherry tomatoes.

 10g fresh coriander.

FOR THE HASH BROWNS.

 1 large potato.

 2 tbsp plain flour.

 ¾ tsp salt.

 ¼ tsp black pepper.

 olive oil, for shallow frying.

Preheat oven to 180°C. Fine grater or Microplane. Clean tea towel. Frying pan. Line a plate with kitchen paper. Line a baking tray. Roasting tin.

First make the guacamole. Halve the lime and squeeze the juice into a bowl. Peel and grate the garlic into the bowl. Add the salt. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop the flesh into the bowl. Use the back of a fork to mash everything together.

Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Trim and finely chop the spring onions and cherry tomatoes and add them to the bowl. Pick the leaves from the coriander, roughly chop and add them to the bowl. Stir all the ingredients together with a fork so they’re well mixed. Taste and add a little more seasoning if necessary. Cover and refrigerate.

Peel the potato for the Hash Browns and grate it into a sieve. Wash under cold water until the water runs clear. Tip into the clean tea towel and twist the towel over the sink to squeeze out all the excess moisture. Put the grated potato into a mixing bowl. Sprinkle over the flour, salt and pepper and mix everything together. Roll the grated potato into 2 balls and squash them into 1cm-thick patties.

Put the frying pan over a medium heat. Pour in the olive oil until it’s 1cm deep. Warm until a wooden spoon dipped into the oil sizzles around the edges. Carefully place the hash browns in the oil and cook for 3–4 minutes on each side, until golden brown and crispy. Transfer to the plate lined with kitchen paper to drain.

Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese and a hash brown on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.

To assemble the burgers, slice the buns in half and spread the bottoms with the egg-free mayo. Cover with 2 lettuce leaves for each bun. Cut the tomato into thick slices and lay them over the lettuce. Take the burgers, cheese and hash browns out of the oven and place one patty on each burger. Dollop the guacamole over the tops. Close the lids of the burgers and serve.

Broccauliflower Cheese.

An easy, punchy, gorgeously warming dish that is perfect for a winter evening. As it’s packed with veggies and low on processed carbs it’s also not too heavy. Feel free to roast any veggies you like to add to this bake. The roux used in this dish is really reliable and would work well in any creamy pasta bake.

SERVES 4.

 1 head cauliflower (about 600g).

 1 head broccoli (about 350g).

 1½ tbsp olive oil.

 100g fresh spinach leaves.

 50g panko breadcrumbs.

 fresh chives, to garnish, optional.

 200g salad, to serve.

 salt and black pepper.

FOR THE CHEESY SAUCE.

 50g dairy-free butter.

 50g plain flour.

 700ml unsweetened plant-based milk.

 200g dairy-free cheese.

 25g nutritional yeast.

 30g pickled jalapeños.

 1½ tsp garlic powder.

 ¾ tsp smoked paprika.

 2½ tsp English mustard.

Preheat oven to 180°C. Line a baking tray. Large saucepan on a medium heat. Whisk. Grater. 20 x 30cm lasagne dish.

Trim the cauliflower and broccoli and cut into small florets. Cut the stems into similar-sized pieces. Spread over the lined baking tray. Sprinkle over a little salt, pepper and 1 tablespoon olive oil. Put the tray in the oven and bake for 20–25 minutes.

Meanwhile, make the cheesy sauce. Put the dairy-free butter into the medium hot saucepan and stir with a wooden spoon until it melts, then gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in 500ml of the milk, whisking all the time until you have a thick, creamy sauce.

Grate the dairy-free cheese. Add the cheese, nutritional yeast, jalapeños, garlic powder, paprika and mustard to the pan, stirring constantly, until the cheese has melted and combined with the sauce. Add the rest of the milk and keep stirring until the sauce has a thick, creamy consistency. Taste, season to perfection with salt and pepper and turn the heat right down.

Take the tray out of the oven and turn on the grill to hot. Add the cauliflower and broccoli to the pan of cheese sauce. Add the spinach and fold so that everything is well covered in sauce. Pour into the lasagne dish and smooth out with the back of a wooden spoon.

Pour the panko breadcrumbs into a dish and drizzle over the remaining ½ tablespoon olive oil. Toss to coat. Sprinkle the breadcrumbs over the top of the cheesy vegetables.

Put the lasagne dish under the grill until golden, 1–5 minutes depending on your grill, so watch it closely. Remove the dish from the oven. Spoon into bowls. Snip over the chives to garnish, if using, and serve with the salad on the side.

Aubergine Katsu.

We’ve been refining this dish for some time now to achieve the perfect balance of a beautifully light but comfortingly warm katsu sauce. Katsu is amazing with the mighty aubergine. You can also make double the sauce and freeze half, it will keep for a month (defrost it overnight in the fridge before reheating).

SERVES 4.

 175g plain flour.

 ½ tbsp salt.

 250ml unsweetened plant-based milk.

 150g panko breadcrumbs.

 2 aubergines (about 300g each).

 4 spring onions.

 white sesame seeds, for sprinkling.

 500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.

 vegetable oil, for frying.

FOR THE KATSU SAUCE.

 1 large onion.

 1 small carrot.

 5cm piece fresh ginger.

 2 garlic cloves.

 2 tbsp sesame oil.

 1 tbsp olive oil.

 1½ tsp soy sauce.

 1 tbsp curry powder.

 350ml vegetable stock.

 1 lemon.

 2 tsp garam masala.

 1 tsp sugar.

 1 tbsp cornflour.

 2 tbsp water.

Fine grater or Microplane. 2 large frying pans. Liquidiser. Whisk. Line a large plate with kitchen paper.

First make the sauce. Peel and dice the onion. Peel and grate the carrot. Peel the ginger by scraping off the skin with a spoon, then finely grate. Peel and grate the garlic.

Put one frying pan over a medium heat and warm the sesame oil. Add the onion and fry for 3–4 minutes, stirring. Add the carrot and olive oil and stir for 5–6 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock. Blend. Pour back into the pan and return to a medium heat.

Cut the lemon in half and squeeze the juice of half into the same pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into the pan and stir to thicken.

Now make the batter. Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Tip the breadcrumbs into a separate bowl.

Trim the aubergines and cut into 1cm-thick slices. Tip them into the batter and toss to coat. Pick out one slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices.

Fry the aubergine. Pour the vegetable oil into the second pan until it’s 2cm deep. Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges. Carefully add the aubergine slices and fry in batches for 3–4 minutes on each side, until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.

Meanwhile, heat the rice, if necessary, or cook following the instructions on the packet, then divide among plates. Arrange the crispy aubergine on top and drizzle over the katsu sauce. Thinly slice the spring onions and sprinkle them over with the sesame seeds before serving.

Greek Gyros.

Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.

SERVES 4.

 2 red onions.

 2 garlic cloves.

 400g shiitake mushrooms.

 3 tbsp olive oil.

 2 tbsp red wine vinegar.

 2 tsp dried oregano.

 1 tsp dried thyme.

 1 tsp dried rosemary.

 ½ tsp smoked paprika.

 ½ tsp sugar.

 1 tsp salt.

 1 large tomato.

 ½ head baby gem lettuce.

 4 Greek pitta breads (roughly 20cm in diameter)

FOR THE TZATZIKI.

 ½ cucumber.

 1½ tbsp salt.

 1 lemon.

 1 small garlic clove.

 4 fresh mint leaves.

 10g fresh dill.

 200g thick coconut yoghurt.

 a drizzle of olive oil.

 salt and black pepper.

Fine grater or Microplane. 2 frying pans. Clean tea towel. Cut out 4 23 x 23cm squares of parchment paper.

First make the tzatziki. Peel the cucumber and grate it into a bowl. Sprinkle over the salt and stir to coat. Set aside for 15 minutes.

Peel and thinly slice the onions for your gyros. Peel and grate the garlic. Cut the mushrooms into 1cm-thick strips.

Put a frying pan over a medium heat and pour in 2 tablespoons olive oil. Add half the sliced onion and fry for 3–4 minutes. Add the garlic and stir for 2 minutes. Add the remaining olive oil. Tip in the mushrooms and stir them into the onions for 3–4 minutes. Add the red wine vinegar, oregano, thyme, rosemary, paprika, sugar and salt. Fold everything together and cook for 7–8 minutes. Reduce the heat to low and keep warm, stirring occasionally.

To finish the tzatziki, tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water. Put the strained cucumber back into the bowl. Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand. Peel the garlic and finely grate it into the bowl. Finely chop the mint leaves and dill and add them to the bowl. Pour over the coconut yoghurt and mix everything together with a spoon. Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil.

Thinly slice the tomato. Shred the lettuce.

Warm the pitta breads. Put the second frying pan over a medium heat. Gently warm the pitta breads in the pan for a minute on each side.

Lay the squares of parchment paper on a clean surface and put a pitta on each one. Spread with a generous helping of tzatziki. Top with the lettuce, tomato slices, an equal serving of the mushroom mixture and the rest of the sliced onion. Wrap your gyros up in the parchment paper and serve immediately.

Piri Piri Chorizo Bake.

This is a quick and easy to knock up, eat-the-rainbow revelation. Coloured heritage tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.

SERVES 4.

 2 medium sweet potatoes.

 olive oil.

 1 lemon.

 1 red pepper.

 1 green pepper.

 1 yellow pepper.

 3 garlic cloves.

 300g Eazy Chorizo or shop-bought veggie chorizo sausages.

 20 cherry tomatoes.

 20g fresh coriander.

 500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.

 salt and black pepper.

FOR THE PIRI PIRI SAUCE.

 1 red onion.

 4 garlic cloves.

 1 red pepper.

 2 fresh red chillies (scotch bonnet, red or bird’s-eye).

 2 tbsp smoked paprika.

 1 tsp dried oregano.

 2 tbsp red wine vinegar.

 a large bunch of fresh basil.

 1 lemon.

Preheat oven to 180°C. Large microwaveable bowl, optional. Roasting tin. Liquidiser. Fine grater or Microplane.

First cook the sweet potatoes. Peel the sweet potatoes and cut them into 2cm cubes. Put them in a large microwaveable bowl, sprinkle over a pinch of salt and pepper and drizzle with olive oil. Cut the lemon in half and squeeze over the juice, catching any pips in your other hand. Toss to coat. Cover the bowl with a plate and microwave on high for 6 minutes, until soft. Alternatively, cook in the oven at 180°C for 30–35 minutes, until soft.

Cut the peppers in half, cut out the stems and seeds and cut the flesh into 2cm cubes, then put them in the roasting tin. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the tin. Drizzle over a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the tin in the oven for 10–15 minutes, until the peppers have small black patches on the skins.

Meanwhile, make the Eazy Chorizo sausages following the recipe opposite (or cut up shop-bought sausages into bite-sized pieces and cook following the instructions on the packet)

To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the pepper in half and cut out the stem and seeds. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper and chillies in the liquidiser with the paprika, oregano, red wine vinegar and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any pips. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.

Remove the roasting tin from the oven. Transfer the sausages and piri piri sauce to the tin and mix everything together. Add the cherry tomatoes and put the tin back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.

Heat the rice or cook it following the instructions on the packet.

Pluck the leaves from the coriander and dispose of the stems. Coarsely chop the leaves and sprinkle them over the vegetables. Serve with rice.

Eazy Chorizo.

Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.

MAKES 300g.

 300g plant-based sausages.

 2 tbsp olive oil.

 1½ tsp smoked paprika.

 ½ tsp cayenne pepper.

 ¼ tsp ground fennel.

 a pinch of salt.

 a pinch of black pepper.

 2 garlic cloves.

 4 tbsp red wine.

 ½ tbsp maple syrup.

Medium frying pan on a medium-high heat. Fine grater or Microplane.

Slice the sausages into 2cm-thick rounds. Put them in the hot pan and pour over the olive oil. Fry for 5 minutes, turning them now and again, until golden. Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper. Peel and finely grate the garlic into the pan and fry for another 2 minutes.

Carefully add the red wine and maple syrup to the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally. Toss to ensure the sausage is covered. Take off the heat once all the liquid in the pan has evaporated, and serve.

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