Chefs’ latest project is a new cookbook, BOSH! On the budget, released in December last year. Among the 80 delicious, money-saving, vegan recipes in the book, Express.co.uk has picked three of our favorites to share with readers here.
Simple Shakshuka – Serve Twice
“We’ve put this in our brunch class, because it’s a great start to the day, but Shakshuka makes a great anytime meal. Served with toasted pita bread for dipping, this silky red pepper stew feels really warm and generous. We’re filled with these vegan eggs, they look great and the flavor is great. .Super fun and perfect for Instagram.”
Two tablespoons of olive oil
1 large white onion, 1 fresh red pepper
Three cloves of garlic
A handful of fresh coriander 1 teaspoon dried oregano
1 teaspoon ground cumin 1 teaspoon smoked
sweet red pepper
1 ½ tablespoons tomato paste 1 teaspoon sugar
1 tablespoon red wine vinegar 1 x 400 g can
Two sheets of bay leaf
cinnamon stick salt
for egg yolk
Half a yellow pepper
Half a tablespoon of vegan mayonnaise
Half a spoon full of tahini
half a lemon
for egg whites
Four tablespoons of dairy-free yogurt
half a lemon
Four pita bread
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Light your largest gas ring or preheat the grill to high. Place the red and yellow peppers directly on the flame or under the grill for 10 to 15 minutes, turning them every five minutes, until they turn black.
Set aside in a bowl to cool and evaporate with a plate on top. Place the skillet over medium heat and pour in the olive oil.
Peel the onion, chop it finely, and add it to the pan. Cut the hot pepper in half, cut in half and cut the other into thin slices. Peel and grate garlic cloves.
Add the chili and garlic to the skillet and saute for five minutes. Finely chop the cilantro stems and add to the pan, keeping the leaves.
Add thyme and spices. Stir and cook for another five minutes. Add tomato puree and sugar and stir until mixture is dark and sticky.
Add vinegar to the pan and let it boil until it evaporates. Add the canned tomatoes, bay leaves, and cinnamon, sprinkle with water well, and simmer for eight to 10 minutes, until thickened and incorporated.
Reduce the fire and keep warm until needed. Rub the burned skin of the cold pepper with your fingers.
Chop and chop the pepper into coarse pieces. Add red pepper to the Shakshuka. Put the yellow pepper in the blender.
Add the vegetable mayonnaise and tahini to the blender along with the yellow pepper. Squeeze in lemon juice and season with salt. Mix until it becomes a paste
Put the yogurt in a bowl. Squeeze in lemon juice and season with salt. Mix until combined.
Remove the laurel and cinnamon sticks from the skillet. Taste the shakshouka and adjust seasonings if necessary.
If it looks dry, add a little water and stir it in, making sure it’s warm and nice. Press the back of the spoon into the mixture to make four wells. Pour a tablespoon of egg white into each well. Use a teaspoon to add a spoonful of egg yolk to the center of each white.
Grill or toast bread. Scatter the preserved coriander leaves over the shakshuka. Cut the green onions into thin slices and sprinkle with the red pepper slices. Serve the pita side by side for dipping.
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Take-A-Break Bakes – Serves Four
“This is a vegan version of the baked steak you often find in high street bakeries. We gave them roasted veggies and extra broth for a warm, big meal. Once assembled, they freeze brilliantly and simply need to be thawed and baked for an easy-to-win dinner.”
Mushroom 400 grams
Five medium islands
Boiled water (450 ml)
1 vegetable stock cube
Two tablespoons of soy sauce
2 garlic cloves
Two tablespoons of olive oil
tender cauliflower (300 g)
Fresh parsley (10 g)
2 rolls of dairy-free puffed dough
Two tablespoons of oat milk
½ teaspoon brown sugar, salt and black pepper
Two tablespoons of olive oil
Two tablespoons of nutritional yeast
1 teaspoon onion powder 50 ml
Stout or beer (50 ml)
1 bay leaf
Two tablespoons of corn flour
Two tablespoons of water
Salt and black pepper
Preheat the oven to 200°C. Lay three baking sheets with butter paper. A small saucepan on a medium heat.
Cut the mushrooms into 1 cm pieces. Peel and chop one of the carrots.
Pour the boiling water into a bowl and add the broth cube and soy sauce to it. Add the chopped mushrooms and carrots and let it marinate for five minutes.
Transfer the soaked vegetables to one of the baking trays, reserving the dressing. Put the tray in the oven and roast for 25 minutes.
Remove the vegetables and transfer to a clean bowl to cool slightly, then place in the refrigerator to cool completely. Meanwhile, make the broth. Peel the onion and chop it into small pieces. Heat the oil in a small saucepan.
Add the onion and a pinch of salt and stir for four to five minutes. Add the reserved marinade, nutritional yeast, onion powder, beer or beer, and bay leaf and simmer for four to five minutes.
Mix cornmeal and water together to form a slurry, then add to the pan. Simmer on low heat for four to five minutes until it thickens. Season, then transfer half of the meat broth to a bowl and let it cool slightly and then put it in the refrigerator to cool completely. Put the other half in a jug and set aside.
Prepare carrots and broccoli. Peel the remaining carrots and chop them into small sticks. Spread them on a baking tray with garlic cloves. Drizzle over olive oil and season with salt and pepper.
Prune broccoli and separate the florets. Finely chop the parsley. Mix the filling. Once the broth has cooled and the vegetables are in the fridge, add the parsley to the mushrooms and carrots and stir in the broth.
Cut one sheet of puff pastry into quarters. Place the quarters on a baking tray. Put a quarter of the filling in the middle of each quarter, leaving a 2cm border around the edges.
Cut the second pastry into quarters. Clean the edges of the bases with water and place the pastry lids on top. Gently bend around the edges with a fork to seal.
Cut two slits at the top of each bread. Combine oat milk with brown sugar and stir until sugar dissolves. Grease the baked goods with the mixture. Bake for 25 to 30 minutes, until golden.
Cook carrots and broccoli. We put the tray with carrots and garlic in the oven to roast for 20 minutes, then add the broccoli, mix everything and return to the oven for another 10 minutes.
Heat the rest of the meat sauce. Put the bread and grilled vegetables in the dish, pour over the broth and serve immediately.
Peskov Brownie Skillet – Serves Eight
“We have a frying pan at Speedy Bush! It was such a hit that we wanted to introduce you to something similar in this book. Enter the Frying Pan Biscoff Cookie! Crispy and pressed on the outside, tender and sticky in the middle, this is the perfect brownie, but it’s garnished with bits of pistachio and studded with caramelized hazelnuts to make it special. Get some friends, some spoons and dig in! “
Potatoes, unpeeled, 300 grams
water (100 ml)
caster sugar (200 grams)
Cocoa powder (60g)
dark chocolate (100g)
sunflower oil extra fat (150 g)
Three quarters of a teaspoon of apples
Apple cider vinegar
a pinch of salt
plain flour (110 g)
Teaspoon baking powder
Biscoff Fat 175g
To prepare candied hazelnuts
shelled hazelnuts (75 g)
caster sugar (50g)
water (25 ml)
½ teaspoon sea salt (optional)
Heat the oven to 170 degrees Celsius. Place a steamer or metal strainer over a small saucepan with 3 cm to 5 cm of water over medium-high heat. Grease a medium-sized ovenproof skillet with oil. Grease a baking tray or butter paper with a large amount of oil.
Place the potatoes in the steamer or colander, cover and steam for 30 to 40 minutes, until tender. Set aside to cool slightly.
Meanwhile, hazelnut fudge. Spread the nuts on the baking tray. Place the tray in the oven for five to 10 minutes, until the nuts are slightly toasted. Put the sugar and water in a greased skillet and set over medium-high heat.
Once the liquid begins to appear, reduce the heat to medium. Add the toasted nuts, mix well with a rubber spatula and allow to flake, tilting the pan occasionally, until the water evaporates and you have a light golden syrup that coats the nuts.
Quickly scrape the nuts onto a baking tray or parchment paper. Sprinkle over salt and leave to cool. Meanwhile, prepare the chocolate.
Wash the small saucepan and add the water, sugar, cocoa powder and chocolate. Mix well. Set the skillet over low heat, folding the mixture with a rubber spatula every now and then. Once melted, stir until smooth and turn off the heat. Scrape into a bowl and set aside to cool until warm.
Once cool enough to handle but still hot, peel and chop the potatoes in a food processor. Blitz until smooth. Add the oil in a slow, steady stream until combined.
Add vinegar and salt and mix. Put the chocolate mixture in the bowl. Fold until mixed. Add the flour and baking powder to a separate bowl and mix until combined, then mix the flour over the chocolate mixture and stir together without over mixing. Scrape into a greased skillet. Spread the biscuits evenly over the top.
Place the pan in the hot oven and bake for 17 to 20 minutes. Sprinkle over the sweetened hazelnuts and leave for 10 minutes before digging in while they are hot, or leave to cool, slice and serve.
Nonsense! On A Budget by Henry Firth and Ian Theasby (HQ, HarperCollins) Available now, £16.99.