BOSH! - Henry Firth

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Put the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions. Set the timer for 15 minutes, by which time all the veggies should be golden brown. Remove both trays and increase the oven temperature to 220°C.

      While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet. Drain and tip into the lasagne dish.

      Meanwhile, warm the plant-based milk in the microwave. Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts. Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard.

      Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.

CREAMY MAC & GREENS

      Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.

       1.Drop 2 tablespoons oil into a hot wok.

       Coconut oil.

       Olive oil.

       Rapeseed oil.

       Toasted sesame oil.

       Vegetable oil.

       2.Trim and finely chop your aromatics and add them to the pan.

       Garlic.

       Ginger.

       Red chilli.

       Shallots.

       Spring onions.

       3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people).

       Asparagus.

       Baby sweetcorn.

       Beansprouts.

       Broccoli.

       Celery.

       Courgette.

       Mangetout.

       Mushrooms.

       Onion.

       Pak choi.

       Peppers.

       Spinach.

       Sugar snap peas.

       4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people).

       Glass noodles.

       Rice noodles.

       Rice vermicelli.

       Soba noodles.

       Udon noodles.

       Wholewheat noodles.

       5.Drizzle your sauce over the vegetables and stir everything together.

       Basic Stir-fry (see opposite)

       Orange & Ginger (see opposite)

       Black Pepper (see opposite)

       Sweet & Sour (see opposite)

       Hoi Sin.

       Soy.

       Teriyaki.

       6.Season your stir-fry and transfer to plates.

       Lemon.

       Lime.

       Salt.

       7.Finish off your stir-fry with the garnish of your choice.

       Cashews.

       Coriander leaves.

       Hot sauce.

       Peanuts.

       Sesame seeds.

       Spring onions, chopped.

      It’s crucial to get an awesome sauce, but it doesn’t need to be complicated; whatever you have in your kitchen will serve just fine, or you can knock together one of our recipe sauces below for an extra kick of deliciousness!

       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.

       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.

       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.

       SERVES 4.

       100ml vegetable stock.

       1 tbsp cornflour.

       2 tbsp water.

       1 tsp brown sugar.

       1 tsp black pepper.

       3

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