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BOSH! LIVE: 25th-29th MAY

BOSH! LIVE: 25th-29th MAY

WEEK 7 – MEXICAN WEEK

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

Monday 25th: Burrito Samosa

Tuesday 26th: The Best, Fastest, Full Loaded Chilli (new recipe exclusive)

Wednesday 27th: Quick Quesadillas

Thursday 28th: Mexi Breakfast

Friday 29th: Cauliflower Wings Tacos

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Ingredients

3 Maris Piper or other fluffy potatoes (about 500g)

1 red onion

3 garlic cloves

1 red pepper

1 fresh red chilli

3 tbsp vegetable oil

2 tsp smoked paprika

1 tbsp ground coriander

2 tsp ground cumin

1 tbsp + 1⁄2 tsp Tabasco sauce, or to taste

1 x 400g tin black beans

250g cooked basmati rice

1 1⁄2 limes

15g fresh coriander leaves

100g dairy-free cheese

6 large tortillas

Guacamole

Salsa

Salt to serve


Equipment

Baking tray

Medium saucepan

Large frying pan

Pastry brush


Before we start

Preheat oven to 180°C

Line a baking tray


Ingredients

For the Chilli

2 tablespoons vegetable oil

1 onion

1 x 400g tin haricot beans

1 x 250g pouch cooked puy lentils

1 x 400g tin chopped tomatoes

1 x 400g tin Kidney beans

Shop bought fajita seasoning mix

1 tsp lazy garlic

1 whole dried ancho chilli / other large dried chilli

1 tbsp instant coffee

1 tbsp nutritional yeast

50ml boiling water

1 tablespoon dark brown sugar

1 cinnamon stick

2 bay leaves

1 tsp salt


To Serve

Shop bought guacamole

Shop bought sour cream

Shop bought salsa

300g grated vegan cheese

1 x little gem lettuces

½ red cabbage

½ lime, juice

Pinch salt

1 x packet of instant rice

or serve with tortilla chips, soft tacos or taco shells


Equipment

Large frying pan

Kitchen Scissors

Small serrated knife

Microplan


Before we start

Boil kettle


Ingredients

1 red onion

1 garlic clove

2 large roasted red peppers from a jar

100g dairy-free cheese

1 large avocado

30g fresh coriander

1 lime

1 x 400g tin black beans (or kidney beans)

2 tbsp + 1 tsp olive oil

1 x 400g tin chopped tomatoes

1 tsp cayenne pepper, plus a little more

100g tinned sweetcorn

4 large flour tortillas

salt and black pepper


Equipment

Fine grater or microplane

2 large flying pans


Ingredients

8 slices wholemeal bread

10g fresh coriander leaves

salt and black pepper

For the Smoky Roasted Red Peppers

2 red peppers

200g cherry tomatoes

1⁄2 tbsp olive oil

1 tsp smoked paprika

For the Creamy, Protein-Packed Avocado Smash

1 x 400g tin butter beans

1 ripe avocado

1 lime

chilli flakes, to taste

For the Spicy Mixed Mushrooms & Greens

1 large shallot

1 large garlic clove

400g mixed mushrooms

1⁄2 tbsp olive oil

1–2 tsp cayenne pepper

1 lime

300g baby leaf spinach


Equipment

Baking tray

Potato masher

Fine grater or microplane

Frying pan


Before we start

Preheat oven to 200°C


Ingredients

1 large head of cauliflower

150g plain flour

300ml plant-based milk

2 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp paprika

1⁄2 tsp salt

1⁄4 tsp black pepper

100g panko breadcrumbs

120g dairy-free butter

200g buffalo hot sauce

For the ranch sauce

150g cashew nuts

150ml plant-based milk

1 tbsp lemon juice

2 tsp garlic powder

3⁄4 tsp salt

1⁄4 tsp black pepper

handful fresh parsley

4 chives


Quick Pickled Red Onion

1tbsp red wine vinegar

1 x red onion


To Serve

Green chilli relish

Bunch of lettuce

1 celery

Tortilla wraps


Equipment

Two baking trays

Small saucepan

Food processor or liquidiser


Before we start

Preheat oven to 180°C

Line two baking trays

Small saucepan of boiling water