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