BISH BASH BOSH!. Henry Firth
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.
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.
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.
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!
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