BOSH! - Henry Firth

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thin strips. Add these to the spaghetti pan for the last 30 seconds of cooking time to quickly soften. Drain the pasta and broccoli in a colander and return them to the pan. Pour over the sauce.

      Roughly chop the parsley leaves and add them to the pan. Pour over the remaining 2 tablespoons of oil and squeeze over the juice of a whole lemon, catching any pips in your other hand. Mix everything together and serve immediately.

QUICK PUTTANESCA SPAGHETTI

      These tarts are incredibly easy to prepare, really flavoursome and look impressive. They’re perfect for a starter or light lunch and are an opportunity for you to get creative with your decoration. The fluffy melt-in-your-mouth crunch of the pastry makes for a decadent but messy meal!

       SERVES 6.

       1 x 320g sheet ready-rolled dairy-free puff pastry.

       ½ red onion.

       ½ courgette.

       12 cherry tomatoes.

       6 sun-dried tomatoes.

       2 tbsp capers.

       12 pitted Kalamata olives.

       2 tbsp plant-based milk.

       50g dairy-free cheese, optional.

       handful small fresh basil leaves, to serve.

       FOR THE TOMATO SAUCE.

       3 tbsp tomato purée.

       1 tbsp olive oil.

       1 tbsp water.

       2 tsp balsamic vinegar.

       ½ tsp pepper.

       ½ tsp salt.

       Preheat oven to 180°C. Baking tray. Pastry brush.

      Take the puff pastry out of the packet and unroll it on to the baking tray, keeping it on the parchment paper it’s wrapped in. Take a sharp knife and cut the pastry into 6 equal squares and separate them slightly. Run the tip of the knife lightly around the edge of each square to score a 1½cm border.

      Put all the ingredients for the tomato sauce into a small bowl and mix with a fork. Spread the sauce inside each pastry square, up to the border.

      Peel the red onion and trim the courgette and cherry tomatoes. Finely slice them along with the sun-dried tomatoes, capers and olives (it’s important they’re cut very fine so they cook quickly). Arrange artfully over each pizza square, keeping the borders free. Brush the edges of the pizzas with the plant-based milk.

      Put the tray in the oven and cook for 20–22 minutes, then remove and neatly grate the dairy-free cheese, if using, over the top of each square. Put the tarts back in the oven for 3 minutes to melt (if you cook them for any longer the cheese will start to harden)

      Remove the tray from the oven, scatter the basil leaves over the tartlets and serve immediately.

MINI PIZZA TARTS

      This quick and easy dish is a regular late-night meal in the BOSH! studio. It’s healthy, colourful and also delicious, with a salty, sweet, nutty flavour and an incredible number of healthy veg. Works great as a quick meal or a side, or as a leftover lunch the following day!

       SERVES 3–4.

       100g kale.

       20g fresh coriander.

       2 large garlic cloves.

       5cm piece fresh ginger.

       1 large fresh red chilli.

       5 spring onions.

       1 red pepper.

       1 tbsp coconut oil.

       1 tbsp toasted sesame oil.

       25ml maple syrup.

       4 tbsp light soy sauce.

       80g baby corn.

       60g small asparagus shoots.

       80g sugar snap peas.

       80g sprouting broccoli.

       120g smooth peanut butter.

       30ml water.

       500g cooked basmati rice (shop-bought or pre-cooked).

       sriracha sauce, to serve, optional.

       fresh lime, to serve, optional.

       salt.

       Wok on a medium heat.

      Chop the kale and coriander and set aside. Peel and finely slice the garlic. Peel the ginger by scraping off the skin with a spoon and finely slice. Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the chilli and spring onions. Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables. Measure out the oils, syrup and soy sauce into saucers or small bowls ready to use.

      Add the coconut oil to the wok and stir until melted. Add the toasted sesame oil and let it infuse into the coconut oil. Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth.

      Add the chopped chilli and spring onions and stir until the onions have softened. Pour in the maple syrup and soy sauce and stir. Add the corn, asparagus and red pepper and stir for roughly 1 minute. Throw in the sugar snap peas and broccoli and stir for another minute. Add the peanut butter and water to the pan and stir until all the vegetables are well covered. Finally, add the kale and stir until it is slightly wilted. Taste and season with salt if necessary. Turn the heat down to low.

      Add the rice to the wok and fold it into the vegetables for 2 minutes. Sprinkle over the coriander and briefly stir through. Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using.

NICE SPICE RICE

      The clue is in the name with this one. It’s an effortlessly simple pasta sauce that can be made with minimal effort, since it’s mainly just roasted vegetables. It’s a regular supper at BOSH! HQ. It’s fresh, filling and gives you loads of your daily vegetables in one lavish meal. Try serving it up with a side salad and some crusty bread.

       SERVES 4.

       2 red onions.

       4 garlic cloves.

       2 red peppers.

       100g sun-dried tomatoes.

       40g baby leaf spinach.

       50g capers.

       2 small courgettes.

       100g pitted Kalamata olives.

       500g cherry tomatoes.

       8 tbsp oil (ideally from the sun-dried tomato jar!).

       350g passata.

       320g fusilli.

       30g basil leaves.

       salt and black pepper.

       Preheat oven to 180°C. 20 x 30cm lasagne

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