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?
This story is from the July 2019 edition of Woolworths TASTE.
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This story is from the July 2019 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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