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When Christmas Day is fast approaching and you’re wracking your brains for inventive new plant-based dishes, might we make a suggestion? In our humble opinion, no Christmas table is complete without a warm plate of bangers in blankets. But how to enjoy these festive faves without eating meat? You simply choose your favourite plant-based sausage (we used Beyond Sausage® but any will do!) and wrap them in this delicious aubergine “bacon”. Even the meatiest-meat-eater at the table will love ‘em.



For the marinade

  • ¼ cup olive oil
  • 1½ tbsp maple syrup
  • ½ tsp smoked salt
  • 1½ tsp smoked paprika
  • ½ tsp black pepper


  • 6 plant-based sausages
  • 1 medium aubergine


  • Baking parchment paper
  • Microwavable plate
  • At least 12 cocktail sticks
  • Baking tray
  • Mixing bowl


  1. 1.

    Preheat oven to 190℃

  2. 2.

    Line your baking tray

  3. 3.

    If your sausages are frozen, put them on a microwavable plate and cook on full for 90 second to defrost. Alternatively, defrost in the fridge overnight.

  4. 4.

    Pour all the ingredients for the marinade into a bowl and mix with a fork until the salt has dissolved.

  5. 5.

    Peel and trim your aubergine, then cut it lengthwise into quarters. Cut each quarter into thin slices (roughly ⅛ inch thick as you'll need 12 thin slices). Save any leftovers for a different recipe (like our Big Breakfast Bagel). Toss in the smoky oil and marinate for 5 minutes

  6. 6.

    Cut all the sausages in half across the middle. Trim the cut edges to match the round ends. Tightly wrap the sausages in the marinated aubergine, securing them with toothpicks. Lay them on the lined sheet pan.

  7. 7.

    Put the pan in the oven and bake for 10 minutes.

  8. 8.

    Baste the sausages with the juices in the pan and cook for another 5 minutes. Baste again and cook for another 10 minutes. Baste once more and cook for another 5 minutes.

  9. 9.

    Turn up the heat and given them a final blast of 5 minutes. Take out the oven and serve immediately.

  10. 10.

    If you want to make the ‘bacon’ ahead of time and get them all wrapped up the day before, then go for it. If you have extra aubergine strips leftover, pop ‘em under the grill and stick it in a sandwich!