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Ultimate Bangers & Mash

Ultimate Bangers & Mash
Ultimate Bangers & Mash

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The lovely Sarah from Made in Hackney came into our kitchen to make this amazing Vegan Bangers & Mash.



Eggplant Bacon

  • 1 x large aubergine cut into ½ cm thick even strips
  • 1/3 cup of soya sauce
  • ¼ cup apple cider vinegar
  • 2 tablespoons of olive oil + olive oil for frying
  • 2 tablespoons of maple syrup
  • 2 teaspoons of smoked paprika
  • 8 vegan sausages (for wrapping)

Cashew Mustard Mayo

  • 1 cup of raw cashew nuts (ideally soaked overnight or at least 4 hours)
  • Juice of 1/2 large lemon
  • 5 tablespoons oat milk
  • 1/2 tablespoon of French mustard
  • 1/2 tablespoon of Dijon Mustard
  • 1/4 teaspoon of Turmeric
  • Pinch of sea salt

Ultimate Mash

  • 500 grammes of Maris Piper Potatoes
  • 4 tablespoons of oat milk
  • 2 teaspoons of Nutritional Yeast
  • Finely chopped chives
  • Pinch of black pepper
  • Pinch of sea salt

Pomegranate Molasses & Red Wine Vinegar Onions

  • 1 Large red onion
  • 1 tablespoon of Pomegranate Molasses
  • 2 tablespoon of red wine vinegar
  • Olive oil for frying


  1. 1.

    Vegan Pigs in Blankets

  2. 2.

    Add all ingredients into a bowl (except aubergine) and stir.

  3. 3.

    Place the aubergine strips into the bowl of liquid and leave to marinade for 30mins.

  4. 4.

    Lightly cover a frying pan with olive oil on a medium heat.

  5. 5.

    Take aubergine strips out and save marinade.

  6. 6.

    Cook the aubergine in batches in the frying pan. Cook until aubergine is brown at edges.

  7. 7.

    Add marinade and simmer until marinade disappears.

  8. 8.

    Repeat until all aubergine strips are done.

  9. 9.

    Cook the sausages in the oven as per instructions.

  10. 10.

    Take them out the oven 1-2 minutes early and leave to cool slightly until you can handle them.

  11. 11.

    Whilst still warm wrap each sausage in an aubergine strip – cutting to size as needed.

  12. 12.

    Put back in the oven on a low heat covered in foil while you do the rest.

  13. 13.

    Cashew Mustard Mayo

  14. 14.

    Put Everything in a Blender and whizz them up into a thick cream

  15. 15.

    Ultimate Mash

  16. 16.

    Place potatoes in a large saucepan of water and using a medium to high heat bring to the boil.

  17. 17.

    Add a pinch of sea salt.

  18. 18.

    Cook for 20-25 mins until very tender.

    (While the potatoes are cooking you can make the Mayo and the Onions)

  19. 19.

    Chop your chives into thin slithers.

  20. 20.

    Turn off the heat and empty water from the potato pan.

  21. 21.

    Tip the potatoes into a large pan. Add the oat milk, nutritional yeast, pepper, salt and chives.

  22. 22.

    Stir with a wooden spoon or mash using a potato masher.

  23. 23.

    Sprinkle on top with chives

  24. 24.

    Pomegranate Molasses & Red Wine Vinegar Onions

  25. 25.

    Coat frying pan thinly with olive oil on a medium heat.

  26. 26.

    Add sliced onion to the pan and fry for 1 minute.

  27. 27.

    Add the red wine vinegar and pomegranate molasses.

  28. 28.

    Continue frying until the onions are slightly brown, a little crispy and have soaked up the liquids.