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

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Your kitchen

      Here are a few tips from us to help you really master your kitchen and your cooking skills.

       Be a continuously improving cook, whatever your level

      Whether you’re just starting out cooking only with plants or you’re already accomplished with vegan food, there’s always something new to learn. Here’s how to be at the top of your game.

      Treat each recipe you cook as an opportunity to learn something new. Don’t fall into the trap of cooking the same things on repeat; find new recipes, get the right ingredients and try them out.

      Up your skills from time to time with videos and books. Improve your knife skills with videos on YouTube. Use any of the amazing online tools, or a collection of cookbooks, to store up recipes to try in future. You can use post-its to mark the pages with recipes you want to try!

      There’s always something new to master, whether it’s basics like getting vegan béchamel nailed or advanced baking with aquafaba. This new, plant-based way of thinking about food has so much freedom for innovation, so you’ll be constantly improving.

       Keep fruit and veggies on hand (or on ice) at all times!

      A fridge full of fruit and veggies is not only good for your pocket, but they’ll also keep really well. Onions, garlic and potatoes are best kept out of the fridge in a cool, dry place.

      Got lots of fruit left over? Stick it in the freezer and use it to make morning smoothies. Peel and chop the fruit into bite-sized chunks and put it into a Tupperware container for easy use later. We have a constant store of frozen bananas, apples, berries, spinach, kale and watermelon ready to combine for a deliciously nutritious smoothie at any time of the day.

      Bought too many veggies? That’s OK: freeze them and use them later. Made too much pasta sauce? Pop it in a Tupperware or a freezer bag and keep it ready for a quick meal.

       Keep your kitchen and pantry well organised to make life easier

      Organise your pantry well and you’ll always have meals ready to cook – check out here for key ingredients to keep in stock. We go full nerd with sticky labels to highlight the right places for things. It makes cooking so much more satisfying and efficient because we’re not constantly searching for ingredients in the cupboard.

      We tend to organise our pantry shelves into sections like ‘sauces & syrups’, ‘oils & vinegars’, ‘herbs & spices’, ‘flour, sugar & baking’, ‘grains, rice, pasta’, plus the essential ‘tea & coffee’ shelf. Figure out a system that works for you. Trust us, knowing where things are makes fast cooking much easier.

      Finally, organise your spices in a way that’s easy to browse. We prefer smaller tubs of spices since they tend to be a consistent size and they usually have labels on the top. Plus, big bags of spice are harder to store and spices tend to go off if they’re left on the shelf for too long. You’ll soon discover which herbs and spices you get through quickly and which are worth buying in bulk – try decanting them into jars and adding your own labels on the lid.