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BOSH! LIVE: 1st-5th June

BOSH! LIVE: 1st-5th June


Here are all the ingredients for this coming week's recipes on BOSH! LIVE, so that you can shop ahead and cook-along:

Monday 1st: Pulled 'Pork' Sandwich

Tuesday 2nd: Meaty Mushroom Pie

Wednesday 3rd: Tempeh Bacon Toastie

Thursday 4th: Braised Jackfruit Chilli

Friday 5th: Creamy Seaside Pie


Pulled 'Pork' Sandwich


2 tbsp olive oil

1 tsp salt

1⁄2 tsp black pepper

1⁄2 tsp sugar

2 tsp dried sage

11⁄2 tsp onion powder

11⁄2 tsp garlic powder

1⁄2 tsp dried parsley

2 x 400g tins young green jackfruit

in water or brine

8 tbsp cooked plant-based stuffing (shop-bought or make your own)

4 good-quality white bread rolls or

English muffins

2 tbsp dairy-free butter

4 tbsp applesauce

For the carrot crackling

1 medium carrot

1 tbsp olive oil

1⁄2 tsp salt

1⁄2 tsp smoked paprika


2 baking trays

Before we start

Preheat oven to 200°C

Line 2 baking trays

Meaty Mushroom Pie

1 onion

1 carrot

2 celery sticks

400g mixed mushrooms

10 sprigs fresh thyme

1 sprig fresh rosemary

20g fresh parsley

400g vegan meat

11⁄2 tbsp olive oil

1 bay leaf

1 tbsp tomato purée

50ml red wine

250ml vegetable stock

4 sheets filo pastry

low-fat cooking oil spray

To Serve

200g Tenderstem broccoli

200g frozen peas

200g fresh spinach leaves

1 lemon

salt and black pepper


Large frying pan

18x28cm baking dish


Before we start

Preheat oven to 190°C

Kettle boiled

Tempeh Bacon Sandwich

For the caramelised onions

1 red onion

1 tbsp sunflower spread

1 tbsp balsamic vinegar

1 tbsp soft brown sugar

½ tsp salt

For the tempeh bacon

1tbsp sunflower spread

1tsp vegetable oil

1 tsp Fennel Seeds

1 tsp smoked paprika

100g tempeh

1 tbsp maple syrup

½ tsp soy sauce or tamari

For the smoked cheese mix

1 tbsp vegan cream cheese

60g smoked vegan cheese

1 tbsp dijon mustard

1 tsp oat milk

½ tsp sherry / red wine vinegar

Handful Chives


For the sandwiches

1 tbsp olive oil

4 thick slices sourdough bread

Braised Jack Chilli

Shop bought chilli spice mix

For the chilli

1 x 400g tin young green jackfruit in water

2 red onions

1 celery stick

1 carrot

6 garlic cloves

1 red pepper

1 yellow pepper

2 fresh red chillies

1 x 400g tin kidney beans

50g walnuts

1 tbsp olive oil, plus extra for drizzling

pinch of salt

2 x 400g tins plum tomatoes

1 bay leaf

1 dried ancho chilli (about 6g), optional

30g dark chocolate

2 tsp soy sauce

100ml water

To serve

500g cooked basmati rice or 2 x 250g bags microwaveable brown basmati rice

1 lime

100g mixed salad


Baking tray

Fine grater or microplane

Large saucepan or work

Before we start

Preheat oven to 220°C Line a baking tray

Creamy Seaside Pie


1 large white onion

4 garlic cloves

600g mixed mushrooms

3 tbsp olive oil

2 sheets sushi nori

100ml white wine

1 tbsp salt, plus a little extra

50ml plant-based milk

1 tbsp wholegrain mustard

2 tbsp nutritional yeast

2 tbsp capers

1 tbsp caper brine

1 lemon

175ml soy cream

200g frozen peas

30g parsley leaves

black pepper

Homemade mash potato


Large deep frying pan

20x30cm lasagne dish

Before we start

Preheat oven to 180°C