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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 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!

GUACARONI

Macaroni meets guacamole! This dish is as perfect as its name suggests and we think it’s one of the finest pasta salads you will ever taste. It’s great eaten hot or cold, served alongside a BBQ, as a lunchtime salad or with a bit of green salad as a quick main course.

SERVES 4–6

320g macaroni

3½ tsp salt

4 ripe avocados

2 limes

2 tbsp olive oil

½ tsp garlic powder

½ red onion

2 fresh red chillies

12 cherry tomatoes

20g fresh coriander leaves

Large saucepan of water on a high heat | Large mixing bowl

Add the macaroni and 2 teaspoons of the salt to the boiling water and cook until al dente, following the instructions on the packet

Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stones, then scoop the flesh into the mixing bowl | Halve the limes and squeeze the juice into the bowl, catching any pips in your other hand | Add the olive oil, garlic powder and the remaining salt to taste and mash the avocado using the back of a fork | Peel and mince the onion | Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder flavour | Finely chop the tomatoes, chillies and coriander and add to the bowl | Mix all the ingredients together

Drain the macaroni and tip into the bowl of guacamole, stirring to make sure the pasta is well covered | Serve immediately as a side dish or light lunch, or box it up ready for tomorrow’s lunch

CURRY-CRUSTED SWEET POTATOES

We’ve mixed up the traditional stuffed potato by putting our filling on the outside in this recipe. The flavours work a treat with a fresh lime crust contrasting really well with a delicious sweet potato. This is one to freestyle with and try different flavour combos. It works great in the oven or cooked on a BBQ.

SERVES 2

2 large sweet potatoes (about 300g each)

vegetable oil, for greasing

salad leaves, to serve, optional

1 x portion Guacamole (shop-bought or see here), to serve, optional

FOR THE CURRY PASTE

5cm piece fresh ginger

3 garlic cloves

1 fresh red chilli

1 lime

8 sun-dried tomatoes, plus 1 tbsp oil from the jar

30g fresh coriander (leaves and stalks)

40g desiccated coconut

10g panko breadcrumbs

1½ tsp salt

1 tsp garam masala

1 tsp ground cumin

2 tsp water

Preheat oven to 200°C | Food processor | Baking tray | Foil

Prick the whole sweet potatoes with a fork and put them on a plate | Microwave on high for about 10–15 minutes until quite soft (alternatively put the potatoes in a 220°C oven and bake for 25 minutes, remove them from the oven and reduce the heat to 200°C) | Remove and set aside to cool down slightly | Score the skins with a sharp knife

Peel the ginger by scraping off the skin with a spoon | Peel the garlic | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour | Cut the lime in half and squeeze the juice into the food processor, catching any pips in your other hand | Put all the rest of the curry paste ingredients into the food processor and whizz to a thick paste

Cut 2 squares of foil big enough to fully wrap your sweet potatoes in and grease one side with oil | Take half the curry paste and use your hands to encase one of the potatoes with a thick layer of paste | Repeat with the second potato

Tightly wrap the sweet potatoes in the foil squares, put on the baking tray and bake in the preheated oven for 30 minutes | Take the sweet potatoes out of the oven, remove the foil and serve with a small side salad and a big spoonful of guacamole, if using

STICKY SHIITAKE MUSHROOMS

If you’re a fan of sticky, sweet, pan-Asian cuisine you will love this dish (seriously, it’s bangin’!). It’s quick and easy to put together and guaranteed to impress. Serve with freshly cooked rice and chopsticks.

SERVES 2

240g shiitake mushrooms

3 tbsp cornflour

2 tbsp groundnut oil

2 garlic cloves

3cm piece fresh ginger

½ tsp water

1 tbsp sesame oil

2 tbsp light brown sugar

4 tbsp dark soy sauce

2 tbsp rice wine vinegar

1 tsp sriracha sauce, or to taste

1 spring onion, to serve

250g pre-cooked basmati rice (shop-bought or Perfectly Boiled Rice, see here), to serve

1 tsp sesame seeds, to serve

Wok or large frying pan on a high heat

Thickly slice the mushrooms and put them in a bowl | Sprinkle 2 tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered | Pour the groundnut oil into the wok or pan and get it nice and hot | Tip in the mushrooms and fry for 4–6 minutes, until cooked through and slightly crisp on the outside | Transfer the mushrooms to a bowl and set aside

Peel and finely chop the garlic and ginger | Spoon the remaining 1 tablespoon cornflour into a small dish and mix it together with the water | Wipe out the wok with kitchen paper and put it back on a low heat | Pour in the sesame oil | Add the chopped garlic and ginger and cook until you release the aromas and they’re bubbling in the oil, about 1 minute | Sprinkle over the sugar and stir until caramelised, about 2 minutes more | Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly | Add the sriracha and stir it into the sauce | Tip the cooked mushrooms back into the pan and stir to warm through and completely cover in the sauce, a further 1–2 minutes

Finely slice the spring onion | Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds

MINI CHILLI BOWLS

This is a quick-to-prepare, warming hug-in-a-bowl kind of dish that’s good for impressing your guests when time is against you! Feel free to up the chilli if you like a bit of a kick. This banging chilli is served inside a cool cone dish.

SERVES 3–6

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

This quick and easy dish is a regular late-night meal in the BOSH! studio. It’s healthy, colourful and also delicious, with a salty, sweet, nutty flavour and an incredible number of healthy veg. Works great as a quick meal or a side, or as a leftover lunch the following day!

SERVES 3–4

100g kale

20g fresh coriander

2 large garlic cloves

5cm piece fresh ginger

1 large fresh red chilli

5 spring onions

1 red pepper

1 tbsp coconut oil

1 tbsp toasted sesame oil

25ml maple syrup

4 tbsp light soy sauce

80g baby corn

60g small asparagus shoots

80g sugar snap peas

80g sprouting broccoli

120g smooth peanut butter

30ml water

500g cooked basmati rice (shop-bought or pre-cooked)

sriracha sauce, to serve, optional

fresh lime, to serve, optional

salt

Wok on a medium heat

Chop the kale and coriander and set aside | Peel and finely slice the garlic | Peel the ginger by scraping off the skin with a spoon and finely slice | Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour | Finely chop the chilli and spring onions | Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables | Measure out the oils, syrup and soy sauce into saucers or small bowls ready to use

Add the coconut oil to the wok and stir until melted | Add the toasted sesame oil and let it infuse into the coconut oil | Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth

Add the chopped chilli and spring onions and stir until the onions have softened | Pour in the maple syrup and soy sauce and stir | Add the corn, asparagus and red pepper and stir for roughly 1 minute | Throw in the sugar snap peas and broccoli and stir for another minute | Add the peanut butter and water to the pan and stir until all the vegetables are well covered | Finally, add the kale and stir until it is slightly wilted | Taste and season with salt if necessary | Turn the heat down to low

Add the rice to the wok and fold it into the vegetables for 2 minutes | Sprinkle over the coriander and briefly stir through | Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using

EASY PEASY PASTA

The clue is in the name with this one. It’s an effortlessly simple pasta sauce that can be made with minimal effort, since it’s mainly just roasted vegetables. It’s a regular supper at BOSH! HQ. It’s fresh, filling and gives you loads of your daily vegetables in one lavish meal. Try serving it up with a side salad and some crusty bread.

SERVES 4

2 red onions

4 garlic cloves

2 red peppers

100g sun-dried tomatoes

40g baby leaf spinach

50g capers

2 small courgettes

100g pitted Kalamata olives

500g cherry tomatoes

8 tbsp oil (ideally from the sun-dried tomato jar!)

350g passata

320g fusilli

30g basil leaves

salt and black pepper

Preheat oven to 180°C | 20 x 30cm lasagne dish | Large saucepan

Peel and finely slice the onions and garlic | Cut the peppers in half, cut out the stems and seeds and slice into thin strips | Slice the sun-dried tomatoes | Finely chop the spinach leaves and capers and chop the courgettes into bite-sized chunks | Halve the olives and tomatoes | Put all the vegetables into the lasagne dish and season all over with salt and pepper | Pour over the oil and passata and stir to ensure all the vegetables are covered | Cover the dish with foil and put it in the oven to roast for 30 minutes

Take the dish out of the oven, remove the foil, stir everything and put the dish back in the oven for a further 15 minutes

Meanwhile, boil the kettle and pour the boiling water into a large pan on a high heat | Add the pasta and a big pinch of salt and cook until al dente, following the instructions on the packet | Drain the cooked pasta through a colander and tip it back into the pan

Take the lasagne dish out of the oven, stir in the basil leaves and pour your freshly roasted veggie sauce over the pasta | Stir so that it’s well mixed, serve and enjoy!

PAD THAI

In Thailand, pad Thai was a regular lunch for us (and the perfect remedy for a Thai-bucket-induced hangover). It varies everywhere you go, but typically includes the artful placement of fresh lime, peanuts and spring onions around the bowl. We like to replicate this and serve it with chilli flakes, sweet chilli sauce and sriracha.

SERVES 4

140g extra-firm tofu

1 tbsp cornflour

4 tbsp vegetable oil

200g flat dried rice noodles

½ onion

2 garlic cloves

1 fresh red chilli

1 carrot

splash of water

100g beansprouts

3 limes

4 tbsp soy sauce

2 spring onions

8 tbsp unsalted peanuts

1 tbsp chilli flakes, to serve

sweet chilli sauce, to serve, optional

sriracha sauce, to serve, optional

FOR THE DRESSING

1 tbsp palm sugar (or any sugar)

2 tbsp tamarind paste

1 tbsp chilli sauce

Tofu press or 2 clean tea towels and a weight such as a heavy book | Wok

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least half an hour to drain any liquid and firm up before you start cooking

In a bowl, mix together all the ingredients for the dressing

Take half the tofu and cut it into 1cm cubes (save the other half for another time) | Sift over the cornflour and turn the tofu to coat all over

Put the wok on a high heat and pour in 2 tablespoons of oil | Add the tofu and immediately reduce the heat to medium | Stir gently, without breaking up the tofu, until lightly browned | Transfer to a plate

Boil a kettle | Put the noodles in a bowl, cover them with the hot water and leave for about 3 minutes, until they’re flexible but not cooked (check the packet instructions to make sure you don’t fully cook them) | Drain and run under cold water | Set aside

Peel and chop the onion and garlic | Rip the stem from the chilli and chop, removing the seeds if you prefer a milder flavour | Trim the carrot and cut into matchsticks

Put the wok back on a high heat and add the remaining 2 tablespoons of oil | Add the onion, garlic and chilli and cook, stirring regularly, for 1–2 minutes | Add the carrot and cook for another 1–2 minutes | Add the noodles, dressing and a splash of water | Fry for a few minutes until the vegetables are tender

Return the tofu to the wok with the beansprouts | Cut 1 lime in half and squeeze in the juice, catching any pips in your other hand | Add the soy sauce | Stir-fry until the vegetables are slightly soft but still crunchy | Remove from the heat | Taste and add soy or chilli sauce if needed

Slice the green part of the spring onions into long, thin strips | Break up the peanuts | Cut the remaining limes into wedges

Divide the pad Thai between bowls with piles of sliced onion, peanuts, lime wedges and chilli flakes | Serve with sweet chilli sauce or sriracha on the side, if using

PORTOBELLO MUSHROOM BURGERS

The herbs are absolutely delicious in this dish and perfectly complement the earthy, rustic flavour of the portobello mushrooms. You could make these with pitta bread if you want a healthier option, then fill the bread with as many veggies as you see fit.

SERVES 4

8 portobello mushrooms (about 325g)

4 garlic cloves

6 sprigs fresh thyme

3 sprigs fresh rosemary

4 tsp olive oil

4 tsp balsamic glaze

4 good-quality burger buns

1 beef tomato

1 baby gem lettuce

½ small red onion

4 tbsp ketchup

4 tbsp vegan mayonnaise

salt and black pepper

Preheat oven to 200°C or heat the BBQ | Cut 8 squares of foil big enough to wrap your mushrooms | Baking sheet

Lay the mushrooms out on a clean surface with the stalks pointing up | Peel and mince the garlic and spread it evenly over the mushrooms | Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop and sprinkle evenly over the mushrooms

Drizzle each mushroom with olive oil and balsamic glaze and lightly season with salt and pepper | Wrap each mushroom in a square of foil and place them on the baking sheet or on the hot BBQ | Put the tray in the oven, if using, and cook for 20 minutes

Meanwhile, slice the burger buns in half | Slice the tomato, separate the lettuce leaves and peel and thinly slice the onion | Drizzle some ketchup over the base of each bun and vegan mayo over the tops

Take the mushrooms out of the oven or off the BBQ | Carefully remove the foil (watch out for steam) and place 2 mushrooms on each bun base | Add the tomato slices, a couple of lettuce leaves and a few slices of onion, put the tops on and enjoy

CRISPY CHILLI TOFU

This is our take on one of our favourite Chinese takeaway dishes. It’s spicy, full of umami flavour, sticky, gooey and incredibly moreish. Often when you buy this kind of dish it’s filled with MSG, but ours is much healthier, with a base of orange juice and sweet chilli sauce adding the main sweet tang. Serve with Perfectly Boiled Rice (see here) or Special Fried Rice (see here).

SERVES 2–4

1 x 280g block firm tofu

150g cornflour

vegetable oil, for frying

2 lemons

250ml orange juice

100g sweet chilli sauce

1 tbsp sriracha or other chilli sauce

3 tbsp soy sauce

1 spring onion, to serve

1 tsp sesame seeds, to serve

Tofu press or 2 clean tea towels and a weight such as a heavy book | Large, deep frying pan on a high heat | Large plate covered with kitchen paper

First, press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least half an hour to drain any liquid and firm up before you start cooking

Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board | Sift cornflour over the top, coating the pieces generously | Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides | The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture

Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle | Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches) | Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown | Transfer to the plate lined with kitchen paper | Tip away the excess oil in the pan and reduce the heat to medium-high

Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit) | Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil | Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency

Add the tofu strips back to the pan and stir until fully coated | Continue to cook, stirring regularly, for 5 minutes and then remove from the heat | Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving

JACKFRUIT TACOS

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

SERVES 6

1 x serving Guacamole (shop-bought or see here)

1 x serving Salsa (shop-bought or see here)

1 x 400g tin young green jackfruit in water

1 white onion

4 garlic cloves

1 tbsp vegetable oil

1 tbsp maple syrup

100ml vegetable stock

½ tsp Tabasco sauce

4 limes

1½ tsp ground cumin

1½ tsp smoked paprika

½–1 tsp chilli powder

½ tsp salt

handful fresh coriander

12 crunchy taco shells

Deep frying pan with a lid on a medium heat

If you’re making your own guacamole and salsa, do this first following the instructions here and here

Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off | Cut into 5mm strips and put to one side

Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand | Stir until the jackfruit is well covered

Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle over all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the colour of the spices | Transfer the jackfruit pieces to a serving dish

Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos

CREAMY MAC & GREENS

This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.

SERVES 6

1 head of broccoli

1 red onion

2 tbsp olive oil

8 portobello mushrooms (about 325g)

350g macaroni

700ml plant-based milk

70g dairy-free butter

55g plain flour

2 tsp onion powder

1½ tsp garlic powder

2 tsp English mustard

4 tbsp nutritional yeast

40g dairy-free cheese, grated

1¼ tsp salt, plus a little extra

¾ tsp black pepper, plus a little extra

50g panko breadcrumbs

salad leaves, to serve, optional

FOR THE MARINADE

5 tbsp soy sauce

20ml maple syrup

20ml apple cider vinegar

20ml olive oil

Preheat oven to 180°C | Line 2 baking trays | Large saucepan of salted water on a high heat | Medium saucepan on a medium heat | 20 x 30cm lasagne dish

Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts) | Peel and roughly chop the onion into 1cm chunks | Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper | Put the tray on the top shelf of the preheated oven

Cut the mushrooms into 1cm chunks | Put the ingredients for the marinade into a bowl and combine with a fork | Add the mushroom pieces to the marinade and stir to coat | Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions | Set the timer for 15 minutes, by which time all the veggies should be golden brown | Remove both trays and increase the oven temperature to 220°C

While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet | Drain and tip into the lasagne dish

Meanwhile, warm the plant-based milk in the microwave | Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts | Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste | Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce | Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce | Keep stirring until the sauce thickens to the consistency of custard

Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered | Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs | Remove from the oven and serve with a small side salad, if you like

STIR-FRY NOODLES

Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.

1.Drop 2 tablespoons oil into a hot wok

Coconut oil

Olive oil

Rapeseed oil

Toasted sesame oil

Vegetable oil

2.Trim and finely chop your aromatics and add them to the pan

Garlic

Ginger

Red chilli

Shallots

Spring onions

3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people)

Asparagus

Baby sweetcorn

Beansprouts

Broccoli

Celery

Courgette

Mangetout

Mushrooms

Onion

Pak choi

Peppers

Spinach

Sugar snap peas

4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people)

Glass noodles

Rice noodles

Rice vermicelli

Soba noodles

Udon noodles

Wholewheat noodles

5.Drizzle your sauce over the vegetables and stir everything together

Basic Stir-fry (see opposite)

Orange & Ginger (see opposite)

Black Pepper (see opposite)

Sweet & Sour (see opposite)

Hoi Sin

Soy

Teriyaki

6.Season your stir-fry and transfer to plates

Lemon

Lime

Salt

7.Finish off your stir-fry with the garnish of your choice

Cashews

Coriander leaves

Hot sauce

Peanuts

Sesame seeds

Spring onions, chopped

SAUCE RECIPES

It’s crucial to get an awesome sauce, but it doesn’t need to be complicated; whatever you have in your kitchen will serve just fine, or you can knock together one of our recipe sauces below for an extra kick of deliciousness!

BASIC STIR-FRY

SERVES 4

3 garlic cloves

1 tbsp brown sugar

2 tsp cornflour

100ml vegetable stock

3 tbsp soy sauce

1 tbsp rice wine vinegar

Peel and finely chop the garlic | Put all the ingredients for your sauce into a jug and mix together with a fork

SWEET & SOUR

SERVES 4

1 tbsp brown sugar

2 tsp cornflour

125ml vegetable stock

2 tbsp ketchup

1 tbsp soy sauce

1 tbsp rice wine vinegar

Put all the ingredients for your sauce into a jug and mix together with a fork

ORANGE & GINGER

SERVES 4

3cm piece fresh ginger

2 tsp cornflour

3 tbsp soy sauce

1 tbsp rice wine vinegar

juice of 1 large orange

Peel the ginger by scraping off the skin with a spoon and finely chop | Put all the ingredients for your sauce into a jug and mix together with a fork

BLACK PEPPER

SERVES 4

100ml vegetable stock

1 tbsp cornflour

2 tbsp water

1 tsp brown sugar

1 tsp black pepper

3 tbsp soy sauce

2 tsp rice wine vinegar

Put all the ingredients for your sauce into a jug and mix together with a fork