Henry Firth - BOSH!

Sticky Shiitake Mushrooms.

Crispy Chilli Tofu.

Sweet & Sour Crispy Tofu.

Shiitake Teriyaki Dippers.

Hoi Sin Pancakes.

Special Fried Rice.

THE BIG BBQ.

Feeling like an all-year-round taste of summer? These dishes will delight any BBQ party or brighten up any dining room. Griddle and nibble to your heart’s content.

Portobello Mushroom Burgers.

The Big BOSH! Burger.

Lemon & Chilli Griddled Greens.

Ultimate BBQ Coleslaw.

Guacamole Potato Salad.

Bangin’ Veggie Kebabs.

ITALIAN HEAVEN.

If you like pasta and pizza as much as we do, then look no further. This is the perfect dinner-party spread.

Spaghetti Bolognese.

Perfect Pizza.

World’s Best Pesto Lasagne.

WEEKEND LUNCH.

A British dinner of comfort and joy!

Mushroom & Guinness Pie.

‘Fish’ & Chips.

Sticky Toffee Pudding.

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!

Jackfruit Tacos.

Sweet Pepper Fajitas.

Burrito Samosas.

Ultimate Chilli.

Big Bad Nachos.

Cauliflower Buffalo Wings.

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.

Mezze Cake.

Tomato & Pomegranate Salad.

Falafel BOSH! Bowl.

Popcorn Falafel.

Baba Ganoush.

All the Hummus.

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.

Mushroom Wellington.

Rosemary & Thyme Roast Vegetables.

Red Wine Gravy.

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.

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 onions.

4 garlic cloves.

15cm piece fresh ginger.

3 fresh red chillies.

16 shiitake mushrooms.

6 tbsp sesame oil.

150ml fresh orange juice (not from concentrate).

2 tbsp tamarind paste.

4 star anise.

2 cinnamon sticks.

3 litres water.

100ml soy or tamari sauce.

100ml maple syrup.

10 button mushrooms.

300g flat rice noodles.

4 spring onions.

2 handfuls fresh coriander.

2 handfuls fresh mint.

150g beansprouts.

200g pak choi.

sriracha and soy sauce, to serve.

Large saucepan on a medium heat.

Peel and coarsely chop the onions and garlic. Peel the ginger by scraping off the skin with a spoon and chop coarsely. Rip the stem from one of the chillies and chop, removing the seeds if you prefer a milder flavour. Trim and roughly slice 6 of the shiitake mushrooms.

Heat 3 tablespoons of the sesame oil in the large saucepan and add the chopped onion, garlic, chilli, ginger and the sliced mushrooms. Cook for 10–15 minutes, stirring continuously until everything has softened.

Add the orange juice, tamarind paste, star anise and cinnamon sticks and continue to stir for another 3 minutes. Add the water, soy or tamari sauce and maple syrup.

Turn up the heat, bring to the boil, then turn it down again and simmer for 10 minutes, until reduced by about one-sixth. Strain the liquid into a large bowl through a sieve. Rinse the pan.

Put the pan back on a high heat and add the remaining 3 tablespoons sesame oil. While the oil is warming, trim the remaining 10 shiitake and the button mushrooms and add them to the pan. Fry for a couple of minutes, until very slightly browned. Pour all the pho liquid back into the pan. Add the rice noodles and cook for about 3–4 minutes, or according to the timings on the packet.

Finely slice the spring onions and put them in a small pile on a large plate. Pick the leaves from the coriander and mint and put them on the plate. Trim and finely slice the remaining chillies, removing the seeds if you prefer a milder flavour, and put them on the plate along with the beansprouts.

Trim and quarter the pak choi and add it to the soup. Take the whole pan to the table along with the plate, with a ladle for people to serve themselves and chopsticks for them to add their own fresh herbs, vegetables and chillies. Serve with soy sauce and sriracha on the side. Best eaten as soon as it’s ready!.