Henry Firth and Ian Theasby’s plant-based video channel Bosh.tv reaches over 25 million people a month. In their second cookbook, Bish Bash Bosh!, they showcase the fun vegan food that’s made them famous
What inspired the second book and how would you say it differs from the first?
Henry: This cookbook is all about how imaginative plant-based food can be. We’ve got pulled jackfruit burgers in there, Camemberts, even a vegan “faux” gras! We’re inspired by food we ate before we went vegan, so we’ve recreated some classic British dishes like a “to-fish” finger sandwich and shepherd’s pie.
Video is a huge part of your brand. Which of your videos has been the most successful?
Ian: One of our most popular videos is our mushroom Wellington, which thousands of people ate at Christmas. It’s one of the recipes that we’re most proud of. It’s so humbling that people cooked our recipe for arguably one of the most important meals of the year.
Which vegan ingredients are your favourite weapons for adding flavour?
Ian: Always garlic. Onions. Nutritional yeast. Also known as magic dust, it gives a lovely, nutty, cheesy flavour to dishes.
Eating vegan remains quite a challenge in some parts of South Africa. What’s something that you two have really struggled with? And how have things changed in the last couple of years in the UK?
Henry: Things have changed a lot since we first started eating vegan four years ago, there’s loads more options and information out there. Our books and recipe videos have some really great meat alternatives to burgers, steaks and even fish. Even if you fancy trying one of our recipes once a week, it’s a great way to get more plants into your diet.
If we made just three recipes from the new book, which ones would you recommend?
Denne historien er fra July 2019-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra July 2019-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
