Exclusive to Waterstones: A Bonus Recipe from the Creators of BOSH!

Posted on 4th February 2019 by Martha Greengrass

A runaway success in 2018, BOSH! has already transformed the face of vegan cookery. Now the boys of BOSH! are back with a brand new cookbook, BISH BASH BOSH! packed with 140 new recipes. Available to order now, our exclusive signed edition contains six extra recipes and eye-catching green sprayed edges. And, as an added bonus, we've one additional extra recipe to share with you here. 


This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have - just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.


200g waxy new potatoes, such as Jersey Royals

100g Tenderstem broccoli

100g asparagus 1 red pepper

100g cherry tomatoes 1 medium red onion

1 garlic clove

1 fresh red chilli

3 tbsp olive oil

175g gram flour

1 tbsp salt

175ml water

Preheat oven to 180°C | Large saucepan | Large baking tray | Large frying pan | Medium frying pan

Wash and thinly slice the potatoes and put them into the saucepan.

| Fill the pan with cold, salted water and place over a high heat | Bring to the boil and cook for 10 minutes | Drain and set aside.

Meanwhile, prepare the rest of your veg | Trim the broccoli and asparagus and cut them into bite-sized pieces | Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks | Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray | Put the tray in the oven to cook the veggies for 20 minutes.

Peel and thinly slice the red onion and garlic | Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop | Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil | Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent | Add the garlic and chilli and cook for a further 3–4 minutes | Remove from the heat and set aside.

Sift the gram flour and salt into a large bowl | Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water) | Tip all the cooked vegetables into the batter and stir to cover.

To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil | Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy.

Gently loosen the edges with a spatula or spoon and remove from the pan, cut it into slices and serve immediately | We love to serve this with a little rocket on the side.


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