Bosh

08/08/2026

🎧 BOSH! Food and Health Podcast

Launching Thursday 13th August, wherever you get your podcasts.

🍅 TOMATO & PESTO TART 🌿

The sun is out. This is what we're making tonight.

Flaky shortcrust pastry, a creamy tofu and hummus base, dollops of pesto marbled through and juicy tomatoes on top. Scatter with fennel seeds, bake until golden, pile on the basil.

Save this one for a delicious light meal or snack x

Serves 4
1 sheet shortcrust pastry� 200g silken tofu� 200g hummus� 25g nutritional yeast� 1 tbsp Dijon mustard� 4 tbsp pesto� 250g mixed tomatoes� 1 tbsp fennel seeds� Olive oil spray� Salt and pepper� Small bunch basil
Preheat oven to 200°C.

How to make it
1️⃣ Blend the tofu, hummus, nutritional yeast, mustard, salt and pepper until completely smooth.
2️⃣ Place the pastry on a lined tray and score a border around the edge. Spread the filling inside the border.
3️⃣ Dot the pesto over the filling and gently marble with a spoon.
4️⃣ Slice the tomatoes and layer over the top. Fold in the border, brush with oil and scatter over the fennel seeds, salt and pepper.
5️⃣ Bake for 25-30 minutes until golden and firm.
6️⃣ Scatter over the basil and serve warm.

💻 Full recipe at bosh.tv
⏳ Short on time? BOSH! fresh and frozen meals available in Tesco.
📘 BOSH! books available via link in bio
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08/08/2026

🎧 BOSH! Food and Health Podcast

New episodes every Thursday, wherever you get your podcasts.

🍌 BANANA PROTEIN BARS 🌿

14g of protein in a chewy banana oat bar. Made in one bowl, ready in 30 minutes.

Ripe bananas, oats, seeds, desiccated coconut and protein powder pressed into bars and baked until golden. Drizzle with chocolate if you're feeling fancy. Store in an airtight container and grab one all week.
Save this one for your Sunday prep x

Makes 12–16 bars
2 medium ripe bananas� 100g coconut oil, melted� 80ml maple or agave syrup� 1 tsp vanilla extract� Pinch of sea salt� 250g rolled oats� 30g unsweetened desiccated coconut� 75g mixed seeds� 4 scoops protein powder� 75g currants or raisins

How to make it
1️⃣ Mash the bananas then stir in the coconut oil, syrup, vanilla and salt.
2️⃣ Mix in the oats, coconut, seeds, protein powder and currants until well combined.
3️⃣ Press into a lined tin and bake at 180°C for 20-25 minutes until golden.
4️⃣ Cool completely before slicing. Drizzle with melted chocolate if you like. Store in an airtight container for up to 5 days.

💻 Full recipe at bosh.tv

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

📘 BOSH! books available via link in bio

👨‍🍳 Enjoyed this? Follow .tv

08/08/2026

You asked for a BOSH! podcast, so that’s what you’re getting.
The BOSH! Food and Health Podcast launches on Thursday, 13 August.
We’ll dig into the food and health stories that matter and give you what you need to feel great, via your plate.
New episodes every Thursday, wherever you get your podcasts.
See you Thursday!
H&I x

07/08/2026

🎧 BOSH! Food and Health Podcast

Launching Thursday 13th August, wherever you get your podcasts.

🍵 CRISPY PEPPER TOFU OCHAZUKE 🌿

Got leftover rice? Make this.

A Japanese staple for centuries, ochazuke transforms day-old rice into something soothing and properly flavourful. Our version loads it up with crispy black pepper tofu and a savoury miso broth, then piles on spring onions, pickled ginger, nori and edamame for crunch and freshness.

Light, nourishing and on the table in 20 minutes.

Save this one x

Serves 2
For the crispy pepper tofu� 1 block extra-firm smoked tofu� 1 tbsp oil� 1 tbsp soy sauce� Generous pinch black pepper

For the ochazuke� 300g short grain rice� 600ml vegetable stock� 1 tbsp white miso paste� 1 tbsp soy sauce� ½ tsp sesame oil

Toppings� Sliced spring onions� Pickled ginger� Sliced nori� Togarashi� Edamame beans� Fresh coriander

How to make it
1️⃣ Grate the tofu on the coarse side of a cheese grater. Heat the oil in a pan over medium-high heat and fry until golden and crispy. Remove from the heat and stir through the soy sauce and black pepper until caramelised.
2️⃣ Heat the stock until hot but not boiling. Whisk in the miso, soy sauce and sesame oil until smooth. Keep warm.
3️⃣ Spoon warm rice into bowls. Arrange the tofu, spring onions, edamame, pickled ginger and nori on top.
4️⃣ Pour the hot broth gently over each bowl. Finish with coriander, togarashi and an extra drizzle of sesame oil.

💻 Full recipe at bosh.tv

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

📘 BOSH! books available via link in bio

👨‍🍳 Enjoyed this? Follow .tv

07/08/2026

BOSH! Food and Health Podcast

New episodes every Thursday, wherever you get your podcasts.

🌸 BEETROOT TZATZIKI SMASHED POTATOES 🌿

Hot pink, garlicky and one of the best looking things we've put on a plate recently.

Crispy smashed new potatoes piled onto a vivid beetroot tzatziki with fresh dill, toasted walnuts and a drizzle of olive oil. Crunchy, creamy, tangy and properly impressive.
Save this one for your next dinner party side or a sharing lunch x

Full recipe at bosh.tv
Short on time? BOSH! fresh and frozen meals available in Tesco.

BOSH! books available via link in bio

Enjoyed this? Follow .tv

05/08/2026

05/08/2026

🥢 CRISPY SPRING ONION PANCAKES 🌿

Four storecupboard ingredients, one pan, under 30 minutes.

Flaky, golden and crisp on the outside with spring onions running through every layer. Served with a punchy sesame soy dipper.

Save this one for a weekend lunch x

Full recipe at bosh.tv

⏳ 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.

👨🏻‍🍳 Enjoyed this? Follow .tv