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Pickle Party

Pickle Party
Pickle Party

Put on your dancing shoes because you are cordially invited to the PICKLE PARTY! We freakin’ love pickles. They’re one of life’s great joys. We’ve got creative and are pleased to present these three awesome ways to get your pickle on. Enjoy making these weird but wonderful concoctions.

They are ultimate fancy vegan buffet food and party snack ideas. If you're looking for some plant based treats to impress your guests- Our pickled snacks are a GREAT place to start!



For the pickle fries

  • Pickles (from jar is fine)
  • 1 cup plain flour
  • 1 tsp smoked paprika
  • 1 tbsp hot sauce
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp onion powder
  • 2/3 cups unsweetened plant milk
  • Panko breadcrumbs

For the pickle fried chicken

  • 200ml plant-based milk
  • 100ml of vegan yoghurt
  • 1.5 tbsp pickle juice
  • 1 tsp salt
  • 500g oyster mushrooms
  • 1 tbsp dill (either fresh or dried)
  • 150g plain flour
  • ¼ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp of smoked paprika
  • ½ tsp of garlic powder
  • vegetable oil for frying

For the pickle martini

  • 60ml vodka
  • 1 tbsp pickle juice
  • Lemon peel
  • Ice
  • Pickle on a stick to garnish


  • Martini glass
  • Cocktail shaker
  • Strainer
  • Cocktail sticks
  • Whisk
  • Mixing bowl
  • Heavy-based pan
  • Kitchen paper
  • Small bowl
  • Baking tray


  1. 1.

    FOR THE MARTINI: Chill the glass before you build your Martini, put your Martini glass in the freezer to chill. Place the gin or vodka and pickle juice in a cocktail shaker. Add cubed ice and shake vigorously for 10 seconds. Strain the drink straight into the martini glass. Garnish with the pickle on a cocktail stick.

  2. 2.

    FOR THE FRIED CHICKEN: Combine the cashew milk, yoghurt, pickle juice and salt, whisk well to incorporate. Allow to rest for 5 minutes. Place the mushrooms in a bowl and cover with the buttermilk marinade. Allow to rest in the fridge for 1 hour.

  3. 3.

    Place approximately 2cm of vegetable oil in a wide heavy-based pan and place over a medium heat. Test the oil is hot enough by placing a cube of bread in the oil, it should brown quickly. Combine the flour, black pepper, cayenne, paprika and garlic powder in a bowl and mix well.

  4. 4.

    Remove the mushrooms from the fridge. Place each mushroom in the flour mixture and toss well until very well coated with oil. Repeat with all the remaining mushrooms.

  5. 5.

    Place the mushrooms in one layer in the pan (this may need to be done in batches), be careful not to crowd the pan. Cook the mushrooms for approximately 8-10 minutes, using tongs to turn regularly. They should be golden brown on the outside. If the oil is getting too hot and starting to smoke decrease the temperature.

  6. 6.

    Remove from the pan and place on clean kitchen paper to remove any excess oil. Serve immediately.

  7. 7.

    FOR THE PICKLE FRIES: Remove your pickles from the jar and slice them in half. Lay them on a sheet of kitchen roll. Take another sheet and dab the excess liquid off the pickles.

  8. 8.

    In a large mixing bowl, add the flour, paprika, hot sauce, salt, pepper, onion powder and plant based milk. Mix to form a batter consistency. Put panko breadcrumbs in a separate bowl. Take your pickle slices and dip them in the batter followed by the breadcrumbs, making sure there is an even layer. Place the pickle fries on a baking tray and pop in the oven for 20-30 minutes until the breadcrumbs are golden brown.

  9. 9.

    Serve immediately with a side of mayo and siracha. Enjoy!