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Digital Subscriptions > Vegan Food & Living Magazine > Food on the Go - May 2019 > BOSH!

BOSH!

Henry and Ian are the boys behind BOSH! and we bring you comfort food recipes from their brilliant new book

Camembosh hedgehog

Bread and cheese has never been more herby and flavourful

This always generates big smiles in all who behold it! Big thanks to Ellie from Kinda Co (makers of incredible plant-based cheeses) for the original recipe, which we collaborated on together in the early days of BOSH! Tapioca flour is crucial for optimum gooeyness, so do seek some out. To get ahead, make the cheese the day before and keep it in the fridge.

By Henry Firth and Ian Theasby

Serves 6 | Prep 15 mins | Cook 1 hr 10 mins | Calories 436 (per serving)

75g (2¾oz) cashews

400g (14oz) fresh tiger loaf

2 garlic cloves

1 tbsp tapioca flour

1½ tsp salt, plus extra to season

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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living