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Happy Tuesday! We hope your week is going well so far. Ours certainly is, so we decided to reward ourselves with a team fave : spaghetti! Seriously, who doesn’t love spaghetti? We were wondering how we could pimp our dinner and realised there’s a vegetable we don’t use very often - fennel. So we whipped up this fennel and tomato spaghetti in no time and it was a roaring success. It’s fresh and full of flavour, and did you see that bit where we squished the tomatoes? “Mashers are for potatoes, not tomatoes” we hear you say - but no, it helps the sauce burst with deliciousness (and it’s a fun time) 😋




  • 1 tbsp oil from sun dried tomato jar
  • 1 red onion
  • 2 cloves garlic
  • 2 bulbs fennel
  • 4 sun dried tomatoes
  • 1 tbsp olive oil
  • 500g cherry tomatoes
  • 1 sprig basil (leaves only)
  • Salt and pepper to taste
  • 400g spaghetti

To Serve

  • Side salad
  • Nutritional yeast or almond parmesan


  1. 1.

    Large deep frying pan | Microplane | Large saucepan | Kettle boiled

    First, prep the veg | Peel and grate the garlic | Peel and finely dice the red onion | Trim and finely slice the fennel | Finely slice the sun dried tomatoes

    Now, start the cooking process | Warm the sun dried tomato oil in a pan over a medium heat | Add the red onions and a pinch of salt and stir for 3-4 minutes | Add the garlic and stir for 30 seconds | Add the fennel and sun dried tomatoes and stir for 3-4 minutes | Transfer the contents of the pan to a bowl and set to one side

    In the same pan, prepare the tomatoes | Add a splash more oil to the pan | Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir, turn the heat down, put the lid on and shake the pan to prevent catching every minute for 5 minutes | Take the lid of the pan and gently crush the tomatoes with a potato masher to release the juice | Add the basil leaves to the pan and fold into the tomatoes and turn the heat right down

    Now, prepare the pasta | Cook the pasta according to pack instructions and save 100ml pasta water

    Combine the veg, add the pasta to the sauce and serve | Add the bowl of cooked fennel to the pan and fold into the tomatoes | Add the pasta water to the pan, turn up the heat and simmer for 1 minute | Turn the heat down, add the spaghetti to the pan and fold into the sauce | Serve the Rich Fennel Spaghetti with a side salad and sprinkle of nutritional yeast