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We're in the swing of summer which means it's BBQ season!
If you’re avoiding the usual burgers and sausages and want something a little healthier, here’s a great recipe to help you nail your vegan bbq!




  • 1 lemon
  • 1 clove of garlic
  • 1 tsp of sumac
  • 1 tsp of Aleppo pepper flakes (substitute chilli flakes)
  • 1 tsp of pomegranate molasses
  • 4 tbsp of tahini
  • 2 tbsp of water (tester to adjust)
  • 250g firm tofu
  • 1 yellow pepper
  • 150g cherry tomatoes
  • ¼ aubergine
  • 1 tsp Olive oil
  • Pinch cayenne pepper
  • Pinch Zaatar


  1. 1.

    Press the tofu by placing in a tofu press or wrapping in kitchen paper and placing under a heavy weight for 30 minutes. Cut in to 9 cubes

    Peel and roughly chop the garlic | Juice and zest the lemon | Combine all the marinade ingredients in the food processor, blitz to a smooth paste and season to taste | Pour half the marinade into a mixing bowl and reserve the other half to drizzle over the kebabs | place the tofu cubes in half of the marinade and leave for at least 30 minutes, overnight works well

    Chop the pepper in to 2 cm chunks, removing the seeds and pith | Chop the aubergine in to 2 cm chunks | Place all vegetables in a bowl, add the oil, cayenne pepper and zaatar toss to mix well

    Place a grill pan on a high heat and leave the pan for several minutes to allow to become very hot | Place the pitta breads or flat breads on the grill and allow to cook for several minutes, turning once grill marks can be seen on the bread, set aside | Place the vegetable skewers on to the grill pan and cook for 5- 10 minutes, turning half way through

    Drizzle with leftover marinade garnish with fresh herbs and serve with salad. Works well serve with wholemeal pitta bread

    All the love, Henry and Ian x