Henry Firth and Ian Theasby kick off their series on plant-based food. On the menu for the first show is a healthy, easy, Sunday roast; homemade vegan cheese that takes centre stage in a delicious toasted cheese sandwich, a proper sticky toffee pudding and some great snack ideas using avocados. Henry and Ian's guest is actress Sadie Frost - who tucks into the boys' fantastic curry house jalfrezi.
Henry and Ian cook up a completely plant-based classic lasagne. Showing you the best way to rise and shine is with their ultimate vegan breakfast packed with flavours that rival any full English, including smoky BBQ beans, vegan scrambled eggs and a delicious vegan alternative to bacon. Henry and Ian also see if they can convince meat-loving weatherman Alex Beresford that their big bosh burger compares to the meaty ones he loves. For their snack hacks, the guys show off their recipes for nut butters. Today’s dessert is an unbeatable salted caramel apple crumble, served with custard.
Henry plates up a taste of Spain with his dad's paella. For the sweet toothed the boys bake the afternoon tea classic; victoria sponge. Day Radley, head chef at the Vegan Chef School, treats the boys to her colourful beetroot ravioli and slaw. Henry and Ian's Snack Hacks focus on how to jazz up homemade houmous, and they make a Texan-style pizza - with smoky, spiced tofu and tasty bourbon sauce.
Henry and Ian plate up crispy Party Poppers with BBQ dipping sauce, perfect for a movie night. For breakfast there's a protein packed Breakfast Burrito with a Green Goddess Smoothie. The guys take inspiration from Japan for their delicious Aubergine Katsu Curry and for something sweet, there's Banana Bread Doughnuts. Bake Off's Prue Leith visits the kitchen to tuck into Mushroom Wellington - an ideal centrepiece for dinner parties.
Henry and Ian serve up delicious Asian flavours with their Thai ‘no fish’ cakes and demonstrate how to transform meat-free sausages into smoky chorizo for a sensational piri piri traybake. Michelin-starred chef Alexis Gauthier visits the kitchen to show how he’s transformed a classic French pate into a vegan ‘faux gras’. There’s some healthy ‘snack hack’ smoothies and, for dessert, spectacular no-egg mini banoffee meringues with cashew cream and caramel sauce.
Henry and Ian cook up their version of a classic Shepherds Pie followed by a simple recipe for fudgy chocolate cookies. Their guest today is Chef and baker Sal Dalla who pops in to cook her mouth-watering roasted vegetable farinata. Next, the guys create some sensational Sushi with two delicious fillings and finish off with a mouthwatering Bakewell Tart.
Ian and Henry kick off with a spicy, jackfruit chilli, followed by their vegan friendly, gooey camembert hedgehog.
Ian and Henry kick off with their version of the classic Chinese dish crispy duck pancakes, and follow it up with an American favourite, spicy cauli wings with ranch sauce.
Ian and Henry serve up a comforting dish of pastaball marinara - their take on meatballs in tomato sauce.
Ian and Henry kick off with their take on a classic fish pie - their Creamy Seaside Pie. Next, they bring a taste of Mexico to the kitchen with Chilli and Nachos, the perfect snack for a night in. Rachel Ama drops by to cook her Harissa Hotpot, gorgeous aubergine cooked in a hot and spicy sauce, then the boys serve up their Big Burrito Cake, filled with all kinds of goodies: sweet potatoes, smoky peppers and spicy rice. They round off the show, and the series, with their decadent New York Style Cheesecake topped with strawberries.
