BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth

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СКАЧАТЬ knock together one of our recipe sauces below for an extra kick of deliciousness!

BASIC STIR-FRY

       SERVES 4

      3 garlic cloves

      1 tbsp brown sugar

      2 tsp cornflour

      100ml vegetable stock

      3 tbsp soy sauce

      1 tbsp rice wine vinegar

      Peel and finely chop the garlic | Put all the ingredients for your sauce into a jug and mix together with a fork

SWEET & SOUR

       SERVES 4

      1 tbsp brown sugar

      2 tsp cornflour

      125ml vegetable stock

      2 tbsp ketchup

      1 tbsp soy sauce

      1 tbsp rice wine vinegar

      Put all the ingredients for your sauce into a jug and mix together with a fork

ORANGE & GINGER

       SERVES 4

      3cm piece fresh ginger

      2 tsp cornflour

      3 tbsp soy sauce

      1 tbsp rice wine vinegar

      juice of 1 large orange

      Peel the ginger by scraping off the skin with a spoon and finely chop | Put all the ingredients for your sauce into a jug and mix together with a fork

BLACK PEPPER

       SERVES 4

      100ml vegetable stock

      1 tbsp cornflour

      2 tbsp water

      1 tsp brown sugar

      1 tsp black pepper

      3 tbsp soy sauce

      2 tsp rice wine vinegar

      Put all the ingredients for your sauce into a jug and mix together with a fork

MUSHROOM & GUINNESS PIE

      Oh my goodness, this take on a pub classic is so so good. It’s a hug in a dish! The mushroom is rich and meaty and the Guinness adds a dark umami flavour. It’s one for those winter nights after a long day in the cold (or at work!). Serve with Minted Mushy Peas (see here).

       SERVES 4–6

      700g chestnut mushrooms

      3 tbsp olive oil

      4 onions

      6 garlic cloves

      3 sprigs fresh rosemary, plus extra to decorate

      3 sprigs fresh thyme

      1 tbsp light brown sugar

      300ml Guinness or other stout or brown ale

      2½ tbsp plain flour, plus extra for dusting

      1–2 tbsp Dijon mustard

      25ml dark soy sauce

      1 x 500g block ready-made dairy-free puff pastry

      2 tbsp dairy-free margarine

      salt and black pepper

       Preheat oven to 180°C | Line a baking tray | Large frying pan on a medium heat | 20–22cm deep pie dish | Rolling pin (or use a clean, dry wine bottle) | Pastry brush

      Quarter the mushrooms and spread them over the lined baking tray | Drizzle with 1 tablespoon of the oil, season lightly and roast in the preheated oven for 15 minutes | When they’re ready, remove and set aside, reserving any juices

      Meanwhile, add the remaining 2 tablespoons of oil to the frying pan | Peel and slice the onions | Peel and finely chop the garlic | Add to the pan and cook for 10 minutes, stirring occasionally, until softened | Reduce the temperature to medium-low

      Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) and finely chop, discarding the stalks | Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden

      Pour the ale into the pan, bring to a simmer and cook for 10 more minutes so the liquid reduces | Reduce the heat to low and add the mushrooms and any juices in the tray | Add the flour, mustard and soy sauce and simmer gently for 15–20 minutes, stirring regularly | Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like | Leave to cool slightly then spoon the mushroom mixture into the pie dish

      Lightly dust a work surface with flour and roll out the pastry until it is large enough to cover the top of the pie dish | Brush the rim of the dish with water and lay the pastry over the top | Cut off the excess pastry and crimp the edges of the pastry either by pinching it between your finger and thumb all the way round, or by pressing it against the dish with the back of a fork

      Melt the dairy-free margarine in the microwave and brush it all over the pastry | Use a small sharp knife to cut a little cross in the centre of the pastry so that steam can escape | Top with a few rosemary sprigs to make it look fancy | Bake in the preheated oven for 30–35 minutes, until the pastry is golden brown, remove and serve hot

SWEET & SOUR CRISPY TOFU

      Sweet and sour needs no introduction! This dish is an indulgent worldwide classic made with smooth, soft tofu. It’s made even more delicious by the addition of pineapple, and the way the crispy fried tofu contrasts with the sweet syrupy sauce. Mix this with any other Asian dish and boiled rice and you have a winner on your hands.

       SERVES 2–4

      1 x 280g block of firm tofu

      6cm piece fresh ginger

      1 red onion

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