Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Tesco x BOSH!: Clementine Carrots

Tesco x BOSH!: Clementine Carrots
Tesco x BOSH!: Clementine Carrots

These zesty carrots will put the spring back in your step. We collaborated with our friends at Tesco's Vegmas Supper Club to create the perfect, zingy side for your Christmas table. More pop than a Christmas cracker, and twice as tasty.

This is the perfect vegan side dish for your Christmas dinner or side vegetables for your roast!



  • Pinch of Sea Salt
  • 300g tendersweet carrots
  • 3 tbsp dairy-free butter
  • 2 Clementines


  • Roasting tin
  • Colander
  • Deep saucepan
  • Kettle


  1. 1.

    Preheat oven to 190℃

  2. 2.

    Wash and trim the leaves off your carrots. Put the carrots in colander. Sprinkle a generous pinch of salt into a deep saucepan, half fill with boiling water from the kettle, place on the stove over a high heat. Put the colander on top of the pan.

  3. 3.

    Put the pan on the stove over a high heat, bring the water to the boil, drain the carrots with a colander and set them to one side.

  4. 4.

    Warm the dairy-free butter in a pan over a low heat. Put the carrots in the pan and fry, turning constantly, for 5 minutes. Squeeze the clementine juice into the pan, catching any pips with your other hand. Continue stirring the carrots for a further 4-5 minutes until they’re cooked through and serve immediately.