BISH BASH BOSH!. Henry Firth
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.
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.
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.
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).