BOSH! vegan cheese and onion tarte tatin

You won’t miss dairy cheese in this impressive-looking dinner party dish. A tarte tatin is a great way to use up any onions you have knocking about in the cupboard – and don’t go to the trouble of making your own pastry, as the BOSH! guys recommend using a ready-made sheet from the supermarket.

SERVES 8 AS A STARTER

OR 4 AS A MAIN

Ingredients

z 3 tbsp vegetable oil

z 1 tbsp dairy-free butter

z 10 sage leaves

z 7 mixed red and white onions (about 500-600g), peeled and halved

z 1 tbsp sugar

z 2-3 tbsp balsamic vinegar

z 20g smoked dairy-free Cheddar

z 1 x 375g sheet ready rolled dairy-free puff pastry

z Salt and black pepper

To serve:

z Green salad

METHOD

1. Preheat the oven to 200C/180 Fan/400F/ Gas Mark 6. Put a 24cm ovenproof frying pan with a lid over a medium-low heat. Make sure you have a board or plate that will fit tightly over the pan.

2. Add the oil, dairy-free butter and the sage leaves to the hot pan. After a couple of minutes, pour off a little of the sage butter into a small bowl and set the crispy sage leaves aside on a sheet of kitchen paper. Add the onion halves to the pan, cut-sides down. Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over one tablespoon of the balsamic vinegar. Turn down the heat, cover the pan and cook for 15 minutes. Finely grate the cheddar.

3. Build the tart: unroll the pastry and cut it in half widthways to make fitting the pastry into the pan easier. Take the lid off the pan and scatter half the cheese over the onions. Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle)

4. Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan. Prick the pastry all over with a fork and brush the top with the reserved sage butter. Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.

5. Serve: remove the pan from the oven (the handle will be hot!). Lay the board or plate over the pan then carefully flip it over to tip out the tart. Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves. Slice and serve with a simple green salad.

z BOSH! On A Budget by Henry Firth and Ian Theasby is published by HQ, priced £16.99. Photography by Lizzie Mayson. Available now.

We are now midway through Veganuary and hopefully the excesses of the festive season are now just a memory.

If you fancy making something sweet and vegan, then Bioglan Superfoods has the answer with these recipes.

The vegan chocolate orange pots make for a delectable dessert option and are made with coconut cream, maple syrup and orange syrup.

The recipe adds 1 tsp of Bioglan Cacao Boost blend to increase the minerals and nutritional value in the pudding.

And the vegan brownie skewers made with Cacao Boost and flax and chia are so delicious, you might not want to share these!

The Bioglan Superfoods range contains seven supercharged powder blends made from the highest quality ingredients, designed to be easily added to recipes for a superfood boost.

Vegan chocolate orange pots SERVES 2

Ingredients

z 100g vegan chocolate

z 250ml coconut cream

z 2 tbsp coconut oil

z 2 tbsp maple syrup

z 1 tbsp orange essence

z 2 tbsp raw cacao

z 1 tsp Bioglan Superfoods Cacao Boost Powder

For the orange syrup:

z 150ml orange juice

z 2 tbsp coconut sugar

METHOD

1. Break up the chocolate and add to a large bowl.

2. Heat the coconut cream, coconut oil, maple syrup and orange essence in a saucepan until just before boiling. Stirring constantly.

3. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.

4. Fold in the raw cacao and Bioglan Superfoods Cacao Boost, then stir gently so that everything is combined.

5. Spoon the mix into glasses or espresso cups then pop in the fridge to firm up – around 4 hours or overnight.

6. Make the orange syrup by adding the orange juice and coconut sugar to a pan, heat gently until the sugar dissolves and the juice thickens.

7. Set aside to cool.

8. Top the choc pots with the orange syrup.