Speedy BOSH!

To serve • Grate the cheese into a bowl and take to the table with the guac, sour cream and salsa • Slice the lettuce and red cabbage and put them in a serving bowl • Squeeze over the juice of the lime, add the salt and toss through • Give everyone a plate piled with tacos • Finally, bring the chilli to the table in the pan and let everyone get stuck in!

Black Olive Pesto Pasta

Pesto pasta is easy, delicious and really filling – the perfect speedy dinner. The black olive pesto we’ve developed for this dish is full of deep, interesting flavours and the breadcrumbs add an amazing crunch. And to top that off, it’s effortlessly simple to cook. We use spaghetti, but feel free to use any shape of pasta you have in your cupboard. Happy cooking!

Serves 4

400g spaghetti

drizzle of olive oil

salt and black pepper

For the oregano breadcrumbs

1 piece white bread

1 tsp dried oregano

1 tbsp olive oil

For the black olive pesto

½ small bunch fresh basil

½ small bunch fresh parsley

220g pitted black olives (we used Kalamata)

50g almonds

4 tbsp olive oil

1½ tbsp tomato purée

1½ tbsp balsamic vinegar

pinch of salt

pinch of black pepper

Large saucepan of salted water on a high heat • Food processor • Large frying pan • Tongs

Cook the pasta • Bring the pan of salted water to the boil • Add the pasta and cook for 1 minute less than stated on the packet instructions

Meanwhile, make the breadcrumbs • Blitz the bread to coarse breadcrumbs in a food processor • Tip the crumbs into the frying pan along with the dried oregano • Add the olive oil and stir until the crumbs are coated • Put the pan over a medium heat and toast until the breadcrumbs are golden and crisp • Tip into a small bowl and set aside, keeping the frying pan handy

Make the pesto • Reserve a few herbs for garnish and put the rest into the food processor • Blitz together with all the other pesto ingredients until well combined but not completely smooth

Combine • Once the pasta is cooked, put the frying pan over a medium-high heat • Add the pesto to the hot pan with a ladleful of the pasta water • Use tongs to transfer the pasta directly from the saucepan into the frying pan and toss until the pasta is coated with the pesto sauce • Taste and season with salt and pepper

Serve • Swirl the pasta into bowls • Top with a drizzle of olive oil and the oregano breadcrumbs • Scatter with the reserved herbs

Cauliflower Schnitzel – 3 Ways

Cauliflower is such a wonderfully diverse vegetable. You can blitz it and turn it into rice; break it, bake it and use it as a replacement for chicken wings; whizz it into a creamy sauce; or slice it, cover it in breadcrumbs and turn it into schnitzel! We like cauli schnitzel so much we decided to show you three ways to serve it. This is a seriously surprising recipe, with our cornflour cauliflower crisping technique providing the perfect substantial steak. Get big cauliflowers as the larger the stem of the cauli, the fatter the steak.

Original Schnitzel with Slaw & Fries

Serves 2

1 large cauliflower

70g fresh breadcrumbs

50g cornflour

150ml unsweetened plant-based milk

salt and black pepper

vegetable oil, for frying

For the fries

250g oven-bake fries

For the coleslaw

¼ red cabbage

1 carrot

½ green apple

3 tbsp dairy-free mayonnaise (or plant-based yoghurt, if you prefer)

1 tsp English mustard

salt and black pepper

Preheat oven to 220°C • Baking tray • Microwaveable plate • Clingfilm • Microwave • Large frying pan • Line a large plate with kitchen paper • Grater

Bake the fries • Tip the fries onto a baking tray and cook in the oven according to the packet instructions

Prepare the cauliflower steaks • Pull the leaves from the cauliflower • Holding it upside-down, make 3 slices through the base, 2cm apart, to give you 2 cauliflower steaks • Save the rest of the cauliflower to use another time • Place the steaks on a microwaveable plate, cover with clingfilm and microwave on high for 2 minutes

Heat the oil for frying • Pour a 1cm depth of vegetable oil into the frying pan and place over a medium-high heat

Coat the cauliflower • Tip the breadcrumbs, cornflour and plant-based milk into 3 separate bowls • Season the flour with a big pinch of salt and pepper • Take each of the cauliflower steaks and dip them first into the flour, then into the milk and finally into the breadcrumbs, pressing them onto the cauliflower

Fry the schnitzels • Once the oil is hot, add the cauliflower steaks and fry for 2–3 minutes on each side until golden and cooked through • Transfer to the plate lined with kitchen paper to drain

Make the coleslaw • Finely slice the red cabbage and put it in a bowl • Grate the carrot and apple into the bowl • Add the mayonnaise and mustard, season with salt and pepper and stir well to combine

To serve • Bring the schnitzels to the table and serve with the coleslaw and fries

Gochujang Schnitzel with Rice & Kimchi

Serves 2

1 large cauliflower

70g fresh breadcrumbs

50g cornflour

150ml unsweetened plant-based milk

salt and black pepper

vegetable oil, for frying

For the rice

130g basmati rice

250ml boiling water

2 tbsp sesame seeds

3 spring onions

For the sauce

2 garlic cloves

thumb-sized piece of fresh ginger

2 tbsp dark brown sugar

2 tbsp gochujang paste (or sriracha sauce)

2 tbsp soy sauce

2 tsp sesame oil

To serve

2 tbsp vegan kimchi

Kettle boiled • Microwaveable plate • Clingfilm • Microwave • Microwaveable bowl • Clean tea towel • Large frying pan • Line a plate with kitchen paper • Microplane or fine grater • Small saucepan

Prepare the cauliflower steaks • Pull the leaves from the cauliflower • Holding it upside-down, make 3 slices through the base, 2cm apart, to give you 2 cauliflower steaks • Save the rest of the cauliflower to use another time • Place the steaks on the microwaveable plate, cover with clingfilm and microwave on high for 2 minutes

Cook the rice • Rinse the rice well, then tip it into the microwaveable bowl • Pour in the boiling water and microwave on high for 8 minutes • Cover with the clean tea towel and set aside

Heat the oil for frying • Pour a 1cm depth of oil into the large frying pan and place over a medium-high heat

Coat the cauliflower • Tip the breadcrumbs, cornflour and milk into 3 separate bowls • Season the flour with a big pinch of salt and pepper • Take each of the cauliflower steaks and dip them first into the flour, then into the milk and finally into the breadcrumbs, pressing them onto the cauliflower

Fry the schnitzels • Once the oil is hot, add the cauliflower steaks and fry for 2–3 minutes on each side until golden and cooked through • Transfer to the plate lined with kitchen paper to drain

Make the sauce • Peel the garlic • Grate the garlic and ginger directly into the small saucepan • Add the remaining sauce ingredients and set the pan over a medium heat • Simmer for 3–4 minutes until the sauce is syrupy • Remove from the heat and set aside

Use a fork to fluff up the rice • Season with salt and pepper • Stir through the sesame seeds, reserving a few for garnish • Slice the spring onions and stir them through as well

Serve • Drizzle the schnitzels with the sauce and serve alongside the rice with a sprinkling of sesame seeds and a spoonful of kimchi

Paprika Schnitzel with Mash & Watercress

Serves 2

1 large cauliflower

70g fresh breadcrumbs

50g cornflour

150ml unsweetened plant-based milk

salt and black pepper

vegetable oil, for frying

For the potatoes

400g baby potatoes

50ml unsweetened plant-based milk

salt and black pepper

For the paprika sauce

1 tbsp olive oil

½ onion

1 garlic clove

1½ tsp paprika

2 fresh thyme sprigs

100ml oat cream

150ml vegetable stock

1 lemon

salt and black pepper

For the watercress salad

70g watercress

2 tbsp olive oil

1 lemon

salt and black pepper

Kettle boiled • Large saucepan with a lid • Microwaveable plate • Clingfilm • Microwave • 1 medium and 1 large frying pan • Line a plate with kitchen paper • Microplane or fine grater • Whisk • Masher

Start with the potatoes • Tip them into the saucepan and cover them with boiling water • Add a big pinch of salt • Cover, bring to the boil and cook for 15 minutes until completely soft

Prepare the cauliflower steaks • Pull the leaves from the cauliflower • Holding it upside-down, make 3 slices through the base, 2cm apart, to give you 2 steaks • Save the rest of the cauliflower to use another time • Place the steaks on the microwaveable plate, cover with clingfilm and microwave on high for 2 minutes

Start the sauce • Pour the olive oil into the medium frying pan and place over a medium-high heat • Finely chop the onion and add it to the pan with a big pinch of salt • Fry for 5 minutes • Pour a 1cm depth of oil into the large frying pan and place it over a medium-high heat

Coat the cauliflower • Tip the breadcrumbs, cornflour and milk into 3 separate bowls • Season the flour with a big pinch of salt and pepper • Take each of the cauliflower steaks and dip them first into the flour, then into the milk and finally into the breadcrumbs, pressing them onto the cauliflower

Fry the schnitzels • Once the oil is hot, add the cauliflower steaks to the large frying pan • Fry for 2–3 minutes on each side until golden and cooked through • Transfer to the plate lined with kitchen paper

Finish the sauce • Peel the garlic and grate it directly into the medium frying pan over the onions • Stir in the paprika • Pick the leaves from the thyme and add them to the pan • Pour the oat cream and stock into a bowl and whisk to combine • Add to the pan • Squeeze in the juice from one of the lemons • Bring to the boil, season with salt and pepper, then reduce the heat to low and leave to bubble away

Return to the mash • Drain the potatoes, then return them to the pan and pour in the plant-based milk • Mash and season with plenty of salt and pepper

Prepare the salad • Add the watercress and olive oil to a bowl • Halve the lemon and squeeze in the juice • Toss to combine • Season well and add more lemon juice if required

Serve • Drizzle the schnitzels with the paprika sauce • Serve with the mash and watercress salad alongside

Ivory Coast Squash & Peanut Stew

There are variations of this stew all across West Africa, but this one, laden with deliciously sweet butternut squash, is inspired by the version that is specific to the Ivory Coast. Squash can take quite a bit of work and time to prepare, but here we have taken away the faff by using a food processor. Make this recipe and you’ll have a rich, silky stew that’s super healthy, really filling and packed full of flavour. Yum!

Serves 4

1 onion

500g butternut squash

1 fresh red chilli

1 tbsp coconut oil

1 tsp lazy garlic or 1 garlic clove, crushed

1 tbsp nutritional yeast

½ tsp coriander seeds

½ tsp ground cinnamon

½ tsp ground allspice

large thumb-sized piece of fresh ginger

1 tbsp smooth peanut butter

1 × 400g tin chickpeas

500ml vegetable stock

4 large handfuls of greens (kale, cavolo nero or spinach)

½ orange

1 tsp salt

dash of apple cider vinegar

For the garlic chapatis

4 chapatis

1 tbsp coconut oil

½ tsp lazy garlic or ½ garlic clove, crushed

For the crunchy peanut sprinkle

handful of fresh coriander (leaves and stems)

pinch of salt

large handful of roasted peanuts

Preheat grill to max • Food processor • Large frying pan with lid • Microplane or fine grater • Kettle boiled • Small saucepan • Pestle and mortar (optional)

Prepare the veg • Peel and roughly chop the onion • Halve the squash, remove any seeds and roughly chop – no need to peel • Remove the stem from the chilli but keep the seeds (unless you prefer things milder!) • Place the onion, squash and chilli into a large food processor and pulse until chopped into very small chunks

Make the stew • Heat the coconut oil in the large frying pan over a medium heat • Add the chopped veg and stir to coat • Add the garlic and yeast • Lightly crush the coriander seeds and add them to the pan along with the other spices • Stir well • Grate the ginger directly into the pan • Spoon in the peanut butter • Drain the chickpeas, then add to the pan along with the stock and stir again • Reduce the heat to low, cover and leave to simmer for 15 minutes

Make the garlic chapatis • Heat the chapatis under the hot grill • Meanwhile, put the small pan over a medium heat • Melt the coconut oil and then add the garlic • Brush the bread with the garlic oil • Return the chapatis to the grill to keep warm, but turn off the heat

Finish the stew • Prepare the greens by removing any tough stems • Zest and juice the orange and set the zest aside • Add the greens, orange juice, salt and vinegar to the stew • Stir, then leave to cook uncovered for 3–4 minutes, until reduced and thickened

Make the crunchy peanut sprinkle • Roughly chop the coriander and add to a small bowl with the reserved orange zest and salt • Roughly bash the peanuts in the pestle and mortar (or roughly chop them) and tip them into the bowl • Stir to combine

Serve • Spoon the stew into bowls and top with the peanut sprinkle • Serve with the garlic chapatis, cut into triangles, for scooping

Robinson’s Rarebit

Cheese on toast’s more sophisticated cousin, Welsh rarebit gives all the comfort of its popular relative, but adds an undercurrent of mellow spice from the mustard and Henderson’s relish. The delicious cheesy sauce sits on a bed of crispy pan-fried leeks, which in turn sit astride a slice of freshly toasted sourdough. As perfected with the help of our buddy and super-talented chef Luke Robinson, who we’ve known since we were little nippers. Simple, but absolutely delicious.

Serves 4

30g plant-based butter

30g plain flour

150ml lager or pale ale

150g smoked dairy-free cheese

1 tbsp Henderson’s Relish (or vegan Worcestershire sauce/mushroom ketchup)

1 tsp mustard

1 large leek

1 tbsp light olive oil

4 slices crusty sourdough or granary bread

drizzle of extra-virgin olive oil

To serve

handful of flat-leaf parsley leaves

handful of watercress

pinch of cayenne pepper or hot sauce

Preheat grill to high • Small saucepan on a medium heat • Whisk • Grater • Large heavy-based frying pan with a lid

Make the topping • Put the butter in the hot saucepan • Tip in the flour and stir vigorously with the whisk to form a roux • Add the lager or pale ale, a few tablespoons at a time, whisking constantly until incorporated and smooth • Grate in the cheese using the largest holes • Add the Henderson’s Relish and mustard and stir everything together for 1 minute until fully combined • Remove from the heat

Fry the leek • Thinly slice the leek • Put the frying pan over a medium-high heat • Pour in the light olive oil • Add the leek to the hot oil and fry for about 6 minutes, stirring occasionally, until softened and lightly browned • Cover the pan for the last 2 minutes to help soften the leeks

To finish • Lightly toast the bread on both sides under the grill • Divide the leeks between the slices • Pour the topping over each slice and drizzle with extra-virgin olive oil • Return to the grill for 1–3 minutes, until the topping is lightly golden or even starting to blacken a bit

Serve • Chop the fresh parsley and sprinkle over the rarebits • Serve with the watercress and a pinch of cayenne pepper or some hot sauce

Frying Pan Sarnosa Pie

This dish has all the flavours of our favourite Indian snack in a giant pie. What’s not to like? Seriously. Potato, cauliflower and peas form the main bulk of the filling and the spice profile is simple, familiar and very effective. The top of the pie is made from crispy, crunchy, shop-bought filo pastry, which makes this pie look as good as it tastes. If you like samosas, you need to give this a go!

Serves 4

6 sheets filo pastry

vegetable oil, for brushing

nigella seeds, for sprinkling

For the filling

2 baking potatoes

1 small cauliflower (or ½ large cauliflower)

1 tbsp vegetable oil

1 fresh green chilli

2 garlic cloves

thumb-sized piece of fresh ginger

1 tbsp curry powder

2 tsp ground turmeric

1 tsp fennel seeds

350ml vegetable stock

175g frozen peas

small bunch of fresh coriander

1 lime

salt and black pepper

To serve

coconut yoghurt

Preheat oven to 200°C • Large microwaveable bowl • Clingfilm • Microwave • Pastry brush • Baking tray • Large frying pan with lid • Microplane or fine grater

Cook the potatoes • Peel and roughly chop the potatoes into 2cm chunks • Tip into a large microwaveable bowl and cover with clingfilm • Microwave on high for 4–6 minutes

Cook the cauliflower • Roughly chop the cauliflower florets into bite-sized chunks • Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes

Meanwhile, bake the pastry • Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds • Scrunch it up and place it on the baking tray • Repeat with the rest of the pastry • Bake in the oven for 6–8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!

Make the filling • Add the tablespoon of vegetable oil to the frying pan and place it over a high heat • Chop the green chilli, removing the seeds if you don’t like too much heat • Peel the garlic • Grate the garlic and ginger directly into the pan • Add the green chilli to the pan along with a pinch of salt • Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks • Stir to coat in the spices • Add the stock and season well • Cover the pan and cook for 2–3 minutes • Take off the lid and use a fork or potato masher to lightly smush the mixture • Add the peas to the pan and cook for 2 minutes, then remove from the heat • Roughly chop the coriander and stir it through the mixture • Halve the lime and squeeze in the juice, then stir it through

Assemble • Top the frying pan with the filo scrunches and bring it to the table • Serve straight from the pan with a spoonful of coconut yoghurt

Butternut Squash Carbonara with Crispy Sage

Butternut squash has such a beautiful natural flavour and in this recipe we let that flavour take centre stage. The sauce is great on its own but the crispy aromatic sage complements the squash perfectly. It will also make your kitchen smell incredible! Thick, creamy and wonderfully unctuous, this is real comfort food that will put smiles on the faces of your whole family.

Serves 4

380g butternut squash or pumpkin

50g cashew nuts

3–4 tbsp olive oil, plus extra for drizzling

small bunch of fresh sage

400g spaghetti

For the sauce

1 onion

2 garlic cloves

1 vegetable stock cube

4 tbsp nutritional yeast

salt and black pepper

Large saucepan of salted water on a high heat • Microwaveable bowl • Clingfilm • Microwave • Large frying pan • Line a plate with kitchen paper • Microplane or fine grater • Food processor

Microwave the squash • Peel and cut the squash into 1½ cm cubes • Tip the squash and cashew nuts into a microwaveable bowl, cover with clingfilm and microwave on high for 5 minutes

Make the crispy sage • Pour the oil into the large frying pan and set over a high heat • Pick the sage leaves and fry them in the hot oil until dark green and crisp • Remove and drain on the plate lined with kitchen paper • Keep the pan and oil for making the sauce