BISH BASH BOSH! by Henry Firth

Author:Henry Firth
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2019-04-01T16:00:00+00:00

FOR THE HERB OIL

2 garlic cloves

1 sprig fresh rosemary

1 tsp salt

¼ tsp black pepper

8 tbsp olive oil

Preheat oven to 180°C | Line a baking sheet | Line a 12cm ovenproof dish with parchment paper | Small saucepan of boiling water on a medium heat | Pestle and mortar, optional | Liquidiser | Kettle boiled

First make the cheese | Add the cashews to the pan of hot water and boil for 20 minutes to soften | Remove from the heat, drain and leave to cool

Prepare the loaf | Use a bread knife to cut even slices across the top of the loaf, 3cm apart, making sure you don’t cut all the way through as the base needs to remain intact | Turn the loaf 90 degrees and cut across the first slices to make a criss-cross pattern

To make the herb oil, peel and roughly chop the garlic | Remove the leaves from the rosemary by running your thumb and forefinger from the top to the base of the stem (the leaves should easily come away) and finely chop | Put the garlic, rosemary, salt and pepper into the mortar and bash them with the pestle to make a paste (or put the ingredients in a small bowl and use the end of a rolling pin) | Pour the olive oil into the mortar and mix with a fork

Put the loaf on the baking sheet | Use a pastry brush or teaspoon to drizzle the herb oil deep inside the cuts | Put the baking sheet in the oven and cook for 25–30 minutes, until golden and toasted

Meanwhile, finish the cheese | Peel 1 of the garlic cloves and put it in the liquidiser | Add the drained cashews, tapioca flour, salt, nutritional yeast, apple cider vinegar and warm water | Blend to a smooth cream

Pour the cashew cream into the saucepan, taste and season with salt and pepper | Put the saucepan on a medium heat and cook, stirring constantly, for 2 minutes, until slightly thickened | Pour into the parchment-lined dish

Peel the remaining garlic clove and cut it into sticks | Remove the rosemary needles | Gently push the garlic sticks and rosemary needles into the top of the cashew cheese so that they stick out the top | Drizzle over the olive oil and sprinkle over a little black pepper

When ready to serve, put the cashew cheese in the oven alongside the bread and bake for the final 12–15 minutes, until the cheese has formed a skin and the colour has darkened | Remove and serve immediately

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