BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth
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