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Big BOSH! Recipes

Big Batch BOSH! Ragu Base

Makes 5 portions for 2 people

Ingredients

  • For the ragu 4 tbsp olive oil 4 red onions
  • 4 stalks celery
  • 3 medium carrots
  • 4 garlic cloves
  • 1.5 kg chestnut mushrooms 5 sprigs fresh thyme
  • 2 tbsp balsamic vinegar
  • 3 tbsp tomato puree 3 bay leaves
  • Salt and pepper

Before you start

Food processor | Large stock pot | Box grater | Large tupperware

Method

Prepare the ingredients to be blitzed | Peel, trim and quarter the onions | Trim and roughly chop the celery | Trim, peel and roughly chop the carrots |Cut any larger mushrooms in half

Prepare the flavour makers | Pick the thyme leaves | Peel and grate the garlic

Blitz the ingredients | Use the food processor to finely dice the red onions and put them in a bowl | Repeat this process with the carrot, celery and mushrooms, keeping them in separate bowls

Cook the ragu | Warm the olive oil in the stock pot over medium high heat | Add the onions and a little pinch of salt and fry for 5 minutes, stirring occasionally to prevent catching | Add the carrots and fry for 3 minutes, stirring occasionally | Add the celery and fry for 2 minutes, stirring occasionally | Add the garlic, thyme, tomato puree, bay leaves, balsamic vinegar and stir to combine | Turn up the heat, add the mushrooms and cook for approximately 15 minutes, stirring occasionally to prevent catching (depending on the size of your pan, you may have to add the mushrooms in batches) | The base-ragu will be reasonably dry in texture when it’s done | Let the ragu cool to room temperature, transfer to the tupperware and put in the fridge

Spaghetti Bolognese

Serves 2

Ingredients

  • 2 tbsp olive oil
  • ⅕ Big Batch Ragu Base 1 tsp dried oregano
  • 1 400g tin good quality chopped tomatoes
  • 2 tbsp henderson’s relish (or one tbsp marmite) 200g spaghetti

To serve

Fresh basil leaves Plant based parmesan

Before you start

Large saucepan | Kettle boiled | Frying pan

Method

Cook the pasta | Bring a large pot of salted water to a boil | Once boiling, add the pasta and cook until al dente (approx 9 minutes)

Prepare the bolognese | Warm the olive oil in the frying pan over a medium heat | Add the Big Batch Ragu Base and oregano and stir for 1 minute | Add the chopped tomatoes, stir to combine, reduce the heat and simmer for 5 minutes stirring occasionally | Add the Henderson’s Relish, stir to combine and simmer for another 4 minutes | Add a little splash of pasta water to the pan and stir into the sauce | Taste and season to perfection with salt and pepper

Time to serve | Drain the pasta, quickly transfer to the bolognese sauce, stir to coat and transfer to serving bowls | Grate over some plant based parmesan, dress with fresh basil leaves and serve immediately

Big Bean Chipotle Chilli

Serves 2

Ingredients

  • 2 tbsp olive oil
  • 10g fresh coriander
  • 1 400g tin mixed beans
  • 2 tbsp chipotle chilli paste 2 tbsp water
  • ⅕ Big Batch Ragu Base
  • Salt and pepper to taste

To serve

  • 1 250g bag microwaveable basmati rice 1 lime
  • Store bought guacamole
  • Store bought pickled red onions Grated plant based cheese

Before you start

Microwave | Frying pan

Method

Prepare the chilli | Pick the coriander leaves and finely slice the stems | Warm the olive oil over medium heat in the frying pan | Drain the beans, add them to the frying pan along with the coriander stems and stir for 1 minute to warm through | Add chipotle paste and water, stir into the beans and simmer for 1 minute | Add the Big Batch Ragu Base to the pan, stir to combine, reduce the heat and simmer for 5 minutes | Taste and season to perfection with salt and pepper

Prepare the rice and serve | Half the lime | Cook the rice according to package instructions in the microwave | Transfer the rice into serving bowls | Top with chilli and squeeze over the lime juice | Add the guacamole, a sprinkle of plant based cheese, the reserved coriander leaves, a little pickled red onion and serve immediately

Fully Loaded Black Bean Tacos

Serves 2

Ingredients

  • 2 tbsp olive oil
  • 10g fresh coriander
  • 1 400g tin black beans
  • 1 25g bag mild taco seasoning
  • ⅕ Big Batch Ragu Base Salt and pepper to taste

To Serve

  • 4-6 small tortillas (we like corn but flour will work well too) 1 lime
  • Store bought guacamole
  • Store bought pickled red onions Plant based grated cheese

Before you start

2 frying pans

Method

Prepare the filling | Pick the coriander leaves and finely slice the stems | Warm the olive oil in the frying pan over medium heat | Drain the beans, add them to the pan along with coriander stems and stir for 1 minute to warm through | Add the taco seasoning and stir to coat the beans | Add the Big Batch Ragu Base, fold into the beans, reduce the heat and simmer for 5 minutes | Taste and season to perfection with salt and pepper

Prepare the remaining ingredients | Cut the lime in half and cut the halves into quarters | Warm the second frying pan over medium high heat | Warm the tortillas on the frying pan, one at a time, for approximately 10 seconds on each side

Time to serve | Load up the tacos as you see fit and tuck in (we recommend this order: tortilla – filling – plant based cheese – guacamole – reserved coriander leaves – pickled red onion – squeeze of lime)

Keema with a Kick

Serves 2

Ingredients

  • 250g new potatoes 2 tbsp olive oil
  • 3cm piece of fresh ginger 1 garlic clove
  • 1 green chilli
  • 1 tbsp garam masala 1 tsp turmeric
  • ⅕ Big Batch Ragu Base
  • 100g peas
  • Salt and pepper to taste

To serve

  • 4 plant based chapatis Mango chutney
  • Fresh coriander Crispy Onions

Before you start

Saucepan with a lid | Microplane | Colander

Method

Prepare the potatoes | Halve the potatoes, add them to a pan with a pinch of salt and cover with cold water | Put the pan on the stove, bring to boil, reduce the heat to a simmer and cook for 8-10 minutes until the potatoes are tender | Drain the potatoes in a colander and let them steam dry

Prepare the keema | Peel and grate the ginger and garlic | Finely chop the chilli (remove the seeds if you don’t like too much spice | Warm the olive oil in the sauce pan, add the garlic, ginger and chilli, stir to combine and simmer for 1 minute | Add the turmeric and garam masala, and stir for 30 seconds | Add the Big Batch Ragu Base, stir to combine and simmer for 2 minutes | Add the peas, stir to combine and simmer for 2 minutes | Add the potatoes, fold to combine and simmer for 2 minutes | Taste and season with salt and pepper

Prepare the chapatis and serve | Prepare the chapatis as per instructions | Transfer keema into bowls, dress with mango chutney, coriander, onions and serve immediately with chapatis

Sweet Potato Shepherd’s Pie

Serves 2

Ingredients

  • 2 large sweet potatoes 30mls plant based milk 2 tbsp olive oil
  • ⅕ Big Batch Ragu Base
  • 1 250g bag cooked lentils 1 tbsp tomato puree
  • 1 tbsp Henderson’s Relish Salt and pepper to taste

To Serve

100g garden peas

Before you start

Food processor | Saucepan | Small frying pan | Oven preheated to 200*C | Small ovenproof baking dish

Method

Prepare the sweet potatoes | Peel the sweet potatoes, cut into 1 inch chunks, put them in the saucepan with a pinch of salt, cover with cold water, place on the stove, bring to a boil and simmer for 12 minutes until tender | Drain the sweet potatoes and leave to cool | Add the sweet potatoes and plant based milk to the food processor and blitz until smooth | Taste and season with a little salt and pepper

Prepare the filling | Warm the olive oil in a small frying pan | Add the Big Batch Ragu Base, lentils, tomato puree, Henderson’s Relish, stir to combine and simmer for 3-4 minutes | Taste and season to perfection with salt and pepper

Build and bake the pie | Add the filling to the ovenproof dish and smooth out with the back of a spoon | Add the sweet potato to the dish, smooth out with the back of a spoon and then scrape lines into the sweet potato with a fork | Put the pie in the oven and bake for 20 minutes until the top is beginning to crisp

Time to serve | Cook the peas as per packet instructions | Transfer the pie onto serving plates along with the peas and serve immediately

Come and see Henry Firth & Ian Theasby (BOSH!) cook live in the Zero Carbon Kitchen at our electric events in 2023 and 2024: