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Five Yum Friday

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

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

Giant Burrito Bake

Giant Burrito Bake
Giant Burrito Bake


are you in for a treat.

If you like indian food and curry, you simply HAVE to bake this.

It is a simply delicious indian starter idea, vegan finger food for parties, or a scrumptious veggie lunch. We think it would also keep really well for a treat, a nice vegan lunch box idea.

If you like Indian food and you enjoy cooking, this could be the dish for you. Every element of this bake is great on its own but together, it’s totally dreamy...



Bombay Potatoes

  • 1 tbsp groundnut oil
  • 1 tbsp dairy free butter
  • 1 red onion (finely sliced)
  • 2 cloves garlic (minced)
  • 2 inches ginger (grated)
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli flakesPinch salt
  • 2-3 cups cooked potatoes (cubed)

Fried Rice

  • 1 tbsp groundnut oil
  • 1 large red onion (finely sliced)
  • 2 inches ginger (grated)
  • 2 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tbsp soy sauce
  • 2-3 cups cooked basmati rice

Everything else

  • Groundnut oil (for brushing the pan)
  • 6 tortilla wraps
  • 1-2 cups spinach
  • 1/2 cup cherry tomatoes (diced)
  • Mango chutney (approx 4 tbsp)
  • Splash of water (for brushing)


  1. 1.

    For the potatoes: Warm the groundnut oil and the dairy free butter in a wok.

  2. 2.

    Add the red onions and cook until soft.

  3. 3.

    Add the garlic and ginger and cook until the aromas have been released.

  4. 4.

    Add the spices and stir them into the onions.

  5. 5.

    Add the potatoes and stir them until they’ve taken on the colours, flavours and have started to dry out.

  6. 6.

    Transfer the potatoes to a bowl and put to one side.

  7. 7.

    For the rice: Warm the groundnut oil in a wok.

  8. 8.

    Add the onion and cook them until they’re soft.

  9. 9.

    Add the ginger and stir it until you’ve released the aroma.

  10. 10.

    Add the cumin seeds and stir them until they begin to pop.

  11. 11.

    Add the chilli flakes and soy sauce, stir them into the onions and then add the rice.

  12. 12.

    Fold the rice into the mixture until it’s changed colour and absorbed the flavour.

  13. 13.

    Transfer the rice to bowl and put to one side

  14. 14.

    To assemble: Grease the bottom and sides of a high sided frying pan.

  15. 15.

    Lay out the tortillas in a floral pattern at the bottom of the pan ensuring the tortillas are interlocked and there are no gaps.

  16. 16.

    Pour the potatoes into the bottom and flatten them out.

  17. 17.

    Add an even layer of spinach, tomatoes and mango chutney.

  18. 18.

    Pout the rice on top and flatten it out.

  19. 19.

    Put a tortilla on top, like a lid, and carefully fold the flaps of the tortilla that are in the pan in to the middle (use a brush of water to glue them down.

  20. 20.

    Put the Giant Currito Bake in the oven and bake it for 20 minutes at 180℃ (352℉)

  21. 21.

    Take the Bake out of the oven, put a chopping board one top of it and with great care, flip it over to remover the Bake from the pan.

  22. 22.

    Cut into slices and serve with various plant based dips. BOSH!