BOSH!. Henry Firth
Spaghetti Bolognese.
WEEKEND LUNCH.
A British dinner of comfort and joy!
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!
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.
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.
Rosemary & Thyme Roast Vegetables.
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