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When we’ve had a long day in the office and we get back home late, all we wanna do is cook something that’s tasty, filling and healthy, as quickly as possible. This dish ticks all the boxes. We often whip up a bowl of fancy-pants rice for dinner that only requires one pan, to maximise efficiency and minimise washing up. The flavours in this dish are wonderfully punchy and the textures are really satisfying. Great as a main with a couple of salad-sides or amazing as an accompaniment to a saucy curry.




  • 1 tbsp coconut oil
  • 1 large onion
  • 400g king oyster mushrooms
  • 2 inches ginger
  • 2 cloves ginger
  • 2 tsp garam masala
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1x250g bag microwavable puy lentils
  • 100g garden peas
  • 2x500g bags microwavable brown basmati rice
  • 5g coriander

To Serve

  • 1 small iceberg Lettuce
  • 2 large tomatoes
  • 1 lemon
  • Vegan Raita (recipe in BOSH!)
  • Mango Chutney


  1. 1.

    Large pan | Microplane

    Prepare the ingredients | Peel and dice the onion | Cut the caps of the mushrooms and rip the stems into rough strips | Peel and grate the ginger and garlic | Cook the rice according to packet instructions | Pick the coriander leaves | Trim, core and shred the lettuce | Slice the tomatoes | Quarter the lemon

    Get ready to cook | Warm the oil in a large pan over a medium heat, add the onions, a pinch of salt and stir for 2-3 minutes | Add the mushroom and stir for 4-5 minutes | Add the ginger and garlic and stir for 2-3 minutes | Add the garam masala, cumin, turmeric, chilli powder and stir for 2 minutes | Add the lentils and stir for 1 minute | Add the peas and stir for another minute | Add the rice and fold for 2 minutes to combine and coat | Add the coriander and fold into the rice

    Time to serve | Into 4 bowls, spoon the rice | Arrange the lettuce and tomato in the bowls | Drizzle over the raita, mango chutney and serve immediately