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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

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Christian Horner revealed that Lewis Hamilton’s father Anthony made an enquiry about Sergio Perez’s seat at Red Bull earlier this season. Following on from an interview Horner gave saying that a representative of Hamilton had been in touch about joining the world champions, Hamilton had his say on Thursday – insisting that nobody from his team has been in touch and, in fact, Horner messaged him on an old phone. The Mercedes driver added that Horner was simply “stirring things.” Yet the Red Bull team principal looked to put the speculation to bed by divulging that it was Hamilton’s father and former manager Anthony who had touched base. “It’s not unusual for there to be an exchange, I’ve known Anthony Hamilton for 15 years,’ Horner told Sky F1. “There’s been an exchange over the course of this season. There’s a lot been made of this. “Anthony’s a nice guy, he reached out around Sergio and enquired with a suggestive question. I don’t know what role he plays in Lewis’ management now.” Horner was keen to emphasise, however, that there is no seat available for the seven-time world champion. Perez, who has been under pressure at Red Bull this year despite last week securing second in the world championship, has a contract until the end of 2024. “We’re very happy with the drivers we’ve got,” Horner added. “Lewis hasn’t won a race for almost two years, you can understand questions being asked - it’s entirely logical and normal. “I’ve always had a great relationship with Anthony, but there’s no seat available - it’s a non-question.” Hamilton was heavily linked with Ferrari earlier in the season but put all speculation to bed when he penned a new £50m-a-year extension with Mercedes in August, a rise of approximately £10m. Hamilton has not won since December 2021 in Saudi Arabia. A week later, he lost the 2021 world championship to Verstappen on the final lap in controversial circumstances in Abu Dhabi. Mercedes have won just one race since, with George Russell’s first F1 victory in Brazil last year, while Hamilton has had 15 podiums since 2021 without a victory. Red Bull, meanwhile, have won 20 of the 21 races this season with Verstappen triumphant a record-breaking 18 times ahead of the season finale in Abu Dhabi this weekend. Read More F1 Abu Dhabi Grand Prix LIVE: Practice updates and times at Yas Marina F1 to trial AI at season-ending Abu Dhabi Grand Prix What time is qualifying at the Abu Dhabi Grand Prix on Saturday? Lewis Hamilton says Red Bull chief is ‘stirring things’ over team move claim Toto Wolff and Fred Vasseur receive warnings over ‘swearing’ in Las Vegas ‘He’s stirring things!’ Lewis Hamilton takes aim at Christian Horner

Christian Horner fears the Monaco Grand Prix will be “left behind” unless drastic changes are made to Formula One’s most famous track – as rain saved another procession in the principality on Sunday. Red Bull’s Max Verstappen led every lap to win for a second time in Monte Carlo, extending his championship lead to 39 points after six rounds. Aston Martin driver Fernando Alonso took second place, with Alpine’s Esteban Ocon third. Lewis Hamilton and George Russell finished fourth and fifth respectively for Mercedes. Sergio Perez, Verstappen’s closest title challenger, endured a horror show. He started last and finished 16th after five pit stops, and multiple collisions with different competitors, and the walls that wind their way round the two-mile course. For 51 laps, the race was a dud. Verstappen saw off Alonso on the short run to Sainte Devote and the major players followed round one by one. The rain enlivened the predictable spectacle. Carlos Sainz slid off and kissed the wall at Mirabeau in his Ferrari, while Russell and Perez made contact after the Mercedes man rejoined the track following an error, also at the rain-soaked Mirabeau corner. Lance Stroll hit the barriers twice and Haas’ calamitous decision to keep Kevin Magnussen on slick tyres backfired as the Dane crunched the wall at Rascasse. But take away the sodden race track, and the top dozen were on course to take the chequered flag in the order they started. And even with the downpour, Verstappen, Alonso and Ocon, who started first, second and third, finished first, second and third. “It was an exceptionally boring race until the rain came down,” was Russell’s damning verdict. Red Bull team principal Horner, fresh from celebrating his team’s sixth win from as many races, picked up the debate. “It’s Monaco and it’s here for its history and its uniqueness,” he said. “But the problem is that the cars are so big now. “All venues have to evolve a little and if there was just one area where you could create space for an overtake it would just give that chance, because so much weight is placed on qualifying. The race is won or lost on Saturday. “I am sure that with the creativeness there is and the amount of land they are reclaiming here, there’s got to be the opportunity to introduce a bigger braking zone. “Maybe make Turn 1 a little sharper or slower, or extend the circuit if there is the opportunity to add in another kilometre that included a hairpin – that would be phenomenal. “It’s something to contemplate because when you think of the next 20 years of Monaco you don’t want to see it left behind. “It earns its place on the calendar. It’s the jewel in the crown in many respects, but as the sport continues to move forward you can’t stand still, and Monaco needs to be part of that process.” Despite being considered among the most glamorous events in world sport, the Monaco track has remain largely unchanged from the first grand prix staged in 1929, and some have claimed it is no longer fit for purpose in its current guise. F1 bosses have looked at ways to adapt the tight and twisty layout, but have made little progress. Verstappen kept his composure in the changeable conditions, and even survived a bump with the wall when the rain landed at Portier, to take his 39th win for Red Bull, surpassing Sebastian Vettel’s record of 38 victories for the grid’s all-conquering team. “If you have a good car you can break these numbers,” said Verstappen. “I never thought I would be in this position in my career. Growing up, I wanted to be a Formula One driver and I am now winning these races. It is amazing and better than I could have ever imagined.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Fernando Alonso ready to pounce if Max Verstappen makes a slow start in Monaco Max Verstappen fends off Fernando Alonso to take pole position in Monaco Lewis Hamilton: Racist abuse of Vinicius Junior really hits home for me

Prominent restaurateur and Shake Shack founder Danny Meyer announced he will be closing two New York City restaurants located in a hotel which has been repurposed as a shelter for the city's growing migrant population.

McDonald’s and Crocs are joining forces to make spicy shoes inspired by the fast-food chain’s animated characters. In partnership with the notable footwear company, the popular creator of the mouthwatering McFlurry is releasing four limited-edition sandals available on 14 November. The special collection will feature three traditional Crocs alongside slip-ons in the brand’s colour scheme (red and yellow) as well as options made to look like Grimace, Hamburglar, and Birdie. “McDonald’s and Crocs are introducing their first-ever collab. Inspired by both Crocs Stars and Mickey D’s loyalists, the collab will drop with a full line of shoes, socks and Jibbitz charms beginning tomorrow in countries around the world,” Crocs announced in its press release, adding that the collection will go live midday. “From a Classic Clog with a McDonald’s spin to a throwback, limited-edition collection inspired by iconic McDonald’s characters – Grimace, Birdie and Hamburglar – the new shoes are designed to give consumers a way to live out their bold fandom every day,” it continued. A layer of potent purple fur will line the inside of the Grimace sandals, while the outer rubber straps will feature the footwear brand’s iconic punctured holes to place themed Jibbitz in. Meanwhile, the Birdie design will be adorned with plastic pink bows, her white goggles, and matching insoles. Then, in true Hamburglar fashion, the Crocs will be detailed with black and white strips, popout masked eyes, and yellow soles. In addition to the McDonald’s emblem – the golden arch – a pack of french fries, a soda cup, a carton of McNuggests, and a Big Mac will be available as Jibbitz add-ons. Each unique pair will retail between $70 and $75, with optional coordinating socks for $20. The entire collection will be sold at Crocs stores as well as select wholesale locations. While the McDonald’s and Crocs collaboration is certainly a tasty treat, the humourous line follows the shoe company’s edgy drop a little over a month ago. On 5 October, Crocs fused a Western aesthetic with dark grunge to come up with its very own cowboy boot. The “foul” shoe was lengthy yet bendable, with two spurs lining the faux leather shaft. Careful stitching and a textured vamp mirrored a classic cowboy boot but was still reminiscent of the brand’s love for funky design. These $120 boots, made in accordance with “Croctober,” the time of year when the brand releases a new style, riled up fans online, eager customers debating harsh critics over the inventiveness and look of the spongy boots. “Why...why do I not hate these?” one person questioned, while another said: “Crocs released cowboy boots. That’s enough internet for today.” Read More The Wrong Coat? You’re bang on trend my friend Chrissy Teigen has hilarious reaction to wardrobe malfunction at Baby2Baby Gala