With over 1.5 million followers, BOSH! is the world’s largest and fastest-growing channel dedicated to vegan cookery.

Founded in 2016 by school friends Henry Firth and Ian Theasby, BOSH!’s exponential success has lead the the publication of a vegan cook book (launched last week, April 19th), comprising 140 recipes for all-plant versions of classic dishes. Considering themselves ‘food remixers’, each of the pair’s recipes are free from meat, eggs and dairy, but full of flavour.

Our mission is to make it easier to eat plants whether you do it every day or some days. Our vibe is all-inclusive, all-welcoming. We want to show that eating plants can be easy, tasty and fun.”

This recipe extract from BOSH!, published by HQ, features jackfruit; gently fried with onions and garlic, lambasted with spices then finished with fresh coriander, guacamole and salsa.

“Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.”


Serves 6

Guacamole, 1 serving

Salsa, 1 serving

Young green jackfruit in water, 400g tin

White onion, 1

Garlic cloves, 4

Vegetable oil, 1 tbsp

Maple syrup, 1 tbsp

Vegetable stock, 100ml

Tabasco sauce, ½ tsp

Limes, 4

Ground cumin, 1½ tsp

Smoked paprika, 1½ tsp

Chilli powder, ½–1 tsp

Salt, ½ tsp

Fresh coriander, a handful

Crunchy taco shells, 12


You will need a deep frying pan with a lid, on a medium heat.

If you’re making your own guacamole and salsa, do this first following the instructions on pages 194 and 195.

Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off. Cut into 5mm strips and put to one side.

Peel and slice the onion and garlic very thinly. Warm the vegetable oil in the frying pan. Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent. Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce. Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand. Stir until the jackfruit is well covered.

Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit. Take the lid off the pan and sprinkle over all the spices and the salt. Stir until the jackfruit pieces are well covered and taking on the colour of the spices. Transfer the jackfruit pieces to a serving dish.

Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe. Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos.

Recipe adapted from BOSH! by Henry Firth and Ian Theasby, HQ, HarperCollins, 2018, RRP £20. Further information on BOSH! can be found here.


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