Bosh

07/06/2026

🥔 SMASHED POTATOES WITH WHIPPED GARLIC YOGHURT 🌿

Need a crowd-pleaser? Make this.

Golden potatoes roasted with our Umami Seasoning, piled onto a cool lemony whipped garlic yoghurt with chilli oil, spring onions and fresh coriander.

Save this one for your next dinner party when you want a side that gets talked about x

Serves 4
For the potatoes
800g baby new potatoes
4 tbsp olive oil
2 tbsp BOSH! Umami Seasoning
Cracked black pepper

For the whipped garlic yoghurt
400g thick plant-based yoghurt
1 garlic clove, grated
Squeeze of lemon
1 tbsp extra virgin olive oil
1 tbsp BOSH! Umami Seasoning

For the topping
4 spring onions, finely sliced
2 tbsp chilli crisp oil
Small bunch flat-leaf coriander, chopped
1 lemon, cut into wedges

Preheat oven to 220°C.

How to make it
1️⃣ Cook the potatoes in well-salted boiling water for 15-18 minutes until tender. Drain and steam-dry in the colander for 5 minutes.
2️⃣ Spread onto a large baking tray with plenty of space between each one. Use the base of a glass to press each potato into a craggy disc about 1cm thick.
3️⃣ Drizzle with olive oil and sprinkle over the Umami Seasoning. Roast for 25-30 minutes, flipping halfway, until the edges are golden and crisp.
4️⃣ Whisk together all the yoghurt ingredients until smooth.
5️⃣ Spread the whipped yoghurt across a large platter. Pile the hot smashed potatoes on top, drizzle generously with chilli oil and scatter over the spring onions and coriander. Serve with lemon wedges.

⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now.

📘 More Plants is out now - order your copy via the link in bio.

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07/06/2026

🍔 SMASHED FALAFEL BURGERS 🌿

Need a weekend banger? Give these a try.

Crispy falafel patties layered with garlic yoghurt, Lebanese-style pickles and chilli sauce in a toasted brioche bun.

They taste indulgent but are packed with plants, herbs and spice.

Save this one for your next BBQ or al fresco dinner x

Serves 2
For the falafel patties
1 × 400g tin chickpeas
½ small onion (or 3 spring onions)
3 garlic cloves
20g fresh parsley
20g fresh coriander
50g fresh spinach
2 tsp ground cumin
1 tsp ground coriander
½ tsp salt
Pinch of black pepper
3–4 tbsp chickpea flour
1 tbsp lemon juice
1 tbsp olive oil

For the garlic yoghurt
150g plant-based yoghurt
1 small garlic clove, grated
Pinch of salt
Squeeze of lemon

To serve
2 plant-based brioche buns
Lebanese pickles
Chilli sauce
2 tbsp olive oil for frying

How to make it
1️⃣ Drain the chickpeas. Roughly chop the onion, garlic, parsley, coriander and spinach.
2️⃣ Add to a food processor and pulse until finely minced but not smooth. Add the cumin, coriander, salt, pepper, flour, lemon juice and olive oil. Pulse until well combined and holding together. Add more flour if needed.
3️⃣ Divide into 4 balls. Heat oil in a frying pan over medium-high heat. Add the falafel balls, cover with baking paper and smash flat to about 1cm thick. Season with salt. Cook for 2 minutes each side until golden and crisp.
4️⃣ Mix together the garlic yoghurt ingredients in a small bowl.
5️⃣ Toast the buns in the pan until golden. Spread garlic yoghurt on the base, add a falafel patty, more yoghurt, pickles, the second patty, more yoghurt and a drizzle of chilli sauce. Top and serve.

⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now.

📘 More Plants is out now - order your copy via the link in bio.

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06/06/2026

🥢 EASY SPRING ONION PANCAKES 🌿

These are a lunch staple in our house and once you make them you will absolutely understand why.

Crispy, flaky, golden pancakes layered with sesame oil and fresh spring onions, served with a punchy soy and chilli dipping sauce.

Save this one for an easy snack or lunch x

Serves 4
300g plain flour
200ml boiling water
1 tsp salt
3 tbsp sesame oil
6 spring onions, finely chopped
2 tbsp vegetable oil for frying
Extra flour for dusting

For the dipping sauce
2 tbsp soy sauce
2 tsp Chinese black vinegar
2 tsp chilli oil
2g granulated sugar

How to make it
1️⃣ Mix the flour and salt in a large bowl. Gradually add the boiling water, stirring until it forms rough clumps. Leave to cool for 2 minutes then knead into a smooth dough. Cover with a damp tea towel and rest for 10 minutes.
2️⃣ Split the dough into 4 pieces. Roll each into a thin circle about 20cm across.
3️⃣ Brush each circle with sesame oil and scatter over the spring onions and a pinch of salt. Roll into a tight log, coil into a spiral, press down gently and roll out again to about 15cm across.
4️⃣ Heat half a tablespoon of oil in a frying pan over medium heat. Cook each pancake for 2-3 minutes per side until golden and crisp.
5️⃣ Mix together the dipping sauce ingredients. Slice the pancakes and serve straight away while still crispy.

⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now.

📘 More Plants is out now - order your copy via the link in bio.

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06/06/2026

🍓 COTTAGE CHEESE TOAST WITH SMASHED BERRIES 🌿

Over 20g of protein and it tastes like dessert for breakfast.

Firm tofu blitzed with lemon into a creamy, curdy spread piled onto golden sourdough with maple-soaked smashed berries, pumpkin seeds and a grating of lemon zest.

Save this one for a slow weekend morning x

Serves 2
For the cottage cheese spread
280g firm tofu
200g silken tofu, drained
2 tbsp soya yoghurt
1 tbsp lemon juice
Pinch of salt
½ tbsp maple syrup

For the topping
150g mixed fresh berries
1 tbsp maple syrup, plus extra to drizzle
½ tsp vanilla extract
4 thick slices sourdough
2 tbsp pumpkin seeds
Lemon zest
Fresh mint leaves (optional)

How to make it
1️⃣ Crumble the firm tofu into small pieces and set aside.
2️⃣ Blitz the remaining spread ingredients for 10-15 seconds until creamy but still loose. Fold through the crumbled tofu for a proper curd texture.
3️⃣ Mix the berries with the maple syrup and vanilla in a separate bowl.
4️⃣ Toast the sourdough until deeply golden. Slather generously with the spread.
5️⃣ Spoon the berries over the top, letting the juices run in. Scatter with pumpkin seeds, lemon zest and mint. Drizzle with extra maple syrup and serve straight away.

⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now.

📘 More Plants is out now - order your copy via the link in bio.

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05/06/2026

🥔 CRISPY SMASHED POTATO & CUCUMBER SALAD 🌿

If you save one potato salad recipe, make it this one.

Crispy smashed potatoes and cool crunchy cucumber tossed in a sesame mayo dressing with tahini, miso, toasted sesame oil and lime. Finished with black sesame seeds and a generous drizzle of chilli oil.

Save this one for your next garden gathering or BBQ side. It’s a crowd pleaser x

Serves 4
For the potatoes and salad
1kg baby potatoes
2 tbsp olive oil
1 cucumber
4 spring onions
15g coriander
1 tbsp black sesame seeds
2 tbsp crispy chilli oil

For the sesame mayo dressing
2 tbsp tahini
1 tbsp toasted sesame oil
1 tbsp white miso
100g vegan mayo
Juice of 1 lime
3 tbsp water

How to make it
1️⃣ Simmer the potatoes until tender, drain and steam dry. Smash gently and roast or air fry until golden and crisp.
2️⃣ Whisk together the tahini, miso, sesame oil, lime juice, mayo and water until completely smooth.
3️⃣ Scoop the seeds from the cucumber and chop into half moons. Slice the spring onions and pick the coriander leaves.
4️⃣ Toss the crispy potatoes with the veg and dressing. Top with black sesame seeds and a big drizzle of chilli oil.

⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now.

📘 More Plants is out now — order your copy via the link in bio.

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05/06/2026

Want some recipes that are tasty AND good for the environment?

We've shared some of our favourites in this month's My Green Pod magazine.

Download your copy below 🌼

Explore Earth Day 2026 and the power of collective action. Discover how education, unity, and informed voices can drive real environmental change today.