With the cost of living rising and energy levels soaring to unprecedented levels, we’ll all be tightening our belts for the next hundred years – so probably not the best time to buy a flat. Oh well, we’ve done it now, so we might as well snuggle up with a bowl of jammy baked oats and think warm thoughts, as it’s going to be a long cold winter… Wow, that came out bleaker than anticipated… Here’s a funny cat video to make up for it.
Blueberry baked oats Serves 1 large or 2 smaller portions / Hands on time 5 mins / Total time 25 mins VGf* You’ll need: Oven-proof ramekins
40g gluten free or regular porridge oats
100g full-fat or fat-free Greek yogurt
1 medium egg
1 tsp maple syrup
½ tsp vanilla extract
75-100g blueberries (or fruit of your choosing)
Flavourless oil for ramekins (I use Fry Light spray oil)
TIP: This recipe makes one hearty portion of porridge or two slightly more modest portions. I tend to split it into two on a weekday as I prefer to eat lighter midweek. TIP: Not keen on blueberries, try substituting for other fruits such as plum, raspberries or even apples.
Method
Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a medium sized bowl, measure and combine all the ingredients together and put to one side.
Lightly oil one to two ramekins and spoon in the mixture. Bake on the middle shelf for 20 minutes (it should be springy to the touch when cooked). Allow to cool for a few minutes and serve in the ramekins with extra yogurt and maple syrup if you like.
TIP: Baked oats can be chilled and kept in the fridge for up to 4 days. I like to take them to work in a Tupperware cold and reheat in the microwave.
Blueberry baked oats
V – Vegetarian *Gf – If gluten free, please use gluten free porridge oats
It’s that time of year again, and I don’t know about you, but I already feel sick as a dog. I’ve prematurely eaten my weight in chocolate and cheese but then that’s really all a vegetarian can eat in Belgium. So if like me, you need an injection of wholesome goodness, I prescribe a bowl of my chickpea and butterbean soup – it doesn’t get much healthier than this… Now, where did I put the Toblerone.
Chickpea and butter bean soup with pesto broth Serves 4 / Hands on time 25 mins / Total time 50 mins /V VnGfDf ❄ You’ll need: Food processor, Nutribullet or hand blender for the broth
1 tsp rapeseed oil
½ tsp sea salt flakes
1 white onion, finely chopped
1 small carrot, peeled and diced
½ stick of celery, diced
½ de-seeded red pepper, diced
2 medium sized tomatoes, roughly chopped
1 can chickpeas washed and drained
1 can butter beans washed and drained
1 tsp dried parsley
1 tsp dried oregano
1 litre of vegetable stock For the pesto broth: 30g fresh basil
2 garlic cloves, peeled and roughly chopped
Extra virgin olive oil to serve
Method
1. In a large pot, sweat down the onion, carrot, celery and red pepper along with a good pinch of salt over a medium heat for 5 mins. Add a dash of water, give it a stir and continue to cook with the lid on for a further 5-10 mins until the vegetables have softened.
2. Add the roughly chopped tomato, drained butter beans, chickpeas and vegetable stock and bring to the boil. Season with black pepper and add the dried herbs before turning the heat down and simmering for 30 mins, stirring occasionally.
3. Meanwhile, add the basil to a food processor along with two roughly chopped garlic cloves. Add 8 tbs of the soup broth and blitz until you have a runny pesto. Put to one side. 4. Once the soup has thickened, ladle into bowls and serve drizzled with the pesto broth and extra virgin olive oil.
Butterbean & chickpea soup with pesto broth
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian Vn – Vegan Gf – Gluten free Df – Dairy free
To freeze: Cool the soup fully and transfer to an airtight container. Consume within three months.
Ever eaten a dry, tasteless tofu skewer? Me too… But it doesn’t have to be this way! Tofu can be an intimidating ingredient if you don’t know how to cook it, but done right, your tofu dishes will be bursting with flavour and taste scrumptious.
Teriyaki tofu steaks with broccoli
Teriyaki tofu steaks with broccoli Serves 2 / Hands on time 10 mins / Total time 40 mins You’ll need:20cm oven-proof dish
280g firm tofu, drained
200g tender-stem broccoli
4 whole spring onions, outer layer removed and ends trimmed For the marinade 2 tbs light soy sauce
1 tbs sweet chilli sauce
1 tbs maple syrup
1 tbs mirin
1 tsp sesame oil
1 tsp garlic oil or 1 garlic clove, crushed
1 knob of ginger, grated To serve Boiled rice or noodles
Black sesame seeds (optional)
Method
1. Pre-heat an oven to 220°C/200°C fan/425°F/gas mark 7.
2. Drain the tofu and cut into thick steaks and place in the oven-proof dish before putting to one side.
3. In a bowl, combine the marinade ingredients together and pour evenly over the tofu steaks. Give the dish a shake until all the tofu is evenly covered. Bake in an oven for 15 mins, before taking out and carefully turning the steaks over – I do this by inserting a fork into each tofu steak and carefully flipping them over. Return to the oven for 15 more mins.
4. Meanwhile, use this time to cook the rice or noodles. Steam the broccoli and the spring onions together 5 mins before the tofu is due to come out.
5. Remove the tofu from the oven and leave to rest for 5 mins before lifting the steaks out and placing them on top of rice or noodles. Scrape out any remaining sticky sauce and top the tofu with it. Serve with the steamed greens and a sprinkling of black sesame seeds.
Braised tofu & kale bulgur bowl
Braised tofu & kale bulgur bowl Serves 4 / Hands on time 45 mins / Total time 45 mins
300ml cold water
120g bulgar wheat
1 Knorr vegetable stock pot (½ for the stock, ½ for the stock)
1 tsp sesame oil
1 medium onion, roughly sliced
½ tsp sea salt flakes
1 tbs balsamic vinegar
1 tbs light soy sauce
2 garlic cloves, peeled and chopped
500ml boiling water
125g Shiitake or chestnut mushrooms, sliced
280g firm tofu, cut into 8 thick slices
4 handfuls chopped kale
2 spring onions, finely chopped to serve(optional)
Method 1. Measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a vegetable stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
2. Meanwhile, warm 1 tsp of sesame oil in a large pot with a lid over a medium heat. Add the chopped onions, ½ tsp sea salt flakes and 1 tbs of balsamic vinegar. Give it a good stir and pop the lid on. Turn down the heat slightly and allow to soften for 10 minutes – stirring occasionally.
3. Once the onions have softened, add the garlic along with a dash of stock and cook for a further 2 mins. Add the soy sauce, the rest of the vegetable stock and the mushrooms. Up the heat and bring to the boil.
4. Reduce the heat and carefully submerge the 8 tofu slices into the broth, before covering with a lid and cooking for 10 mins. Once the tofu is cooked, add 4 handfuls of kale directly on top the tofu and cover again for a further 5 minutes.
5. Loosen up the bulgur wheat by stirring with a spoon and divide into bowls. Top with the braised tofu and sprinkle with chopped spring onions.
Peanut tofu bowl with roasted greens
Peanut tofu with roasted greens Serves 2 / Hands on time 20 mins / Total time 50 mins You’ll need: A baking tray and a wok or large frying pan
1 tsp rapeseed oil or rapeseed oil spray (see tip below)
396g pack of firm tofu
1 can chickpeas, drained
100g tender-stem broccoli
4 spring onions, trimmed
2 tsp light soy sauce
2 tsp toasted sesame oil
½ lime, quartered Satay sauce 1 tsp toasted sesame oil
1 tbs boiling water
3 tbs crunchy peanut butter
1 tbs light soy sauce
1 tbs rice vinegar
2 tbs sweet chilli sauce To serve
Brown rice or bulgur wheat to serve (optional) Freshly chopped coriander (optional)
Method
1. Preheat your oven to 200°C/180°fan/400°F/gas mark 6. Drain the block of tofu and cut into large chunks. Line a baking tray with baking paper and place your tofu chunks on it, evenly spaced apart.
2. Bake in the oven for 10 mins before turning the tofu and continuing to bake for 5 more mins. Meanwhile, make the satay sauce by combining all of the ingredients together in a medium sized bowl, large enough to include the tofu later. Put to one side.
3. Drain the chickpeas and prepare the veg by trimming the stalks of the tender stem and halving the spring onions.
4. Once the tofu is cooked, remove from the oven but keep the oven on. Transfer the tofu a bit at a time to the satay sauce coating the cubes carefully with a spoon. Once all the tofu is well coated, put to one side to marinate. If you’re making rice or bulgur wheat, now is good time to put it on (I recommend cooking just 50-60g for 2 people or you may end up with too much food).
5. On the same baking tray you cooked the tofu on, add the broccoli, spring onions and chickpeas. Drizzle with a tsp of sesame oil and 2 tsp of soy sauce and bake in the oven for 15 mins, giving it a shake halfway through. 10 mins before the vegetables and chickpeas are due to come out the oven, heat a tsp of sesame oil in a wok or large frying pan over a medium to high heat. Once hot, add all the tofu along with all the sauce and fry until sticky and a bit singed. The sauce will stick to the pan a bit as it’s quite sweet but simply scrape it off with a wooden spoon – these bits will add a delicious burnt caramel flavour.
6. Divide the cooked rice or bulgur wheat (if using) between two bowls and top with the chickpeas and greens. Spoon over the tofu and finish with a squeeze of lime and a sprinkle of chopped coriander (optional).
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
Salads! The go to lunch choice for many of us, but there’s a point when you no longer look forward to the same old tuna salad with balsamic dressing. So, jazz up your salads this summer by adding variety, texture and a bit of creativity to your salad bowl.
Homemade Salad Boxes
HOW TO BUILD YOUR SALAD
Two handfuls of leaves: If buying a bag of salad leaves, I would stick to either rocket, watercress or spinach – they last longer than mixed bag varieties. I tend to buy baby gem or just regular lettuce and chop it up as I need it. It’s cheaper and lasts a lot longer – sometimes up to two weeks!
One handful of vegetables or salad: Here are a few ideas I like that are quick and easy to make yourself. Cold baked sweet potato/butternut squash chunks, minted new potatoes, roasted carrots with dill and lemon (see recipe below) mixed roasted vegetables, tomato and onion salad (see recipe below), roasted peppers.
Feeling lazy? Shop bought deli artichokes or even jarred roasted pepper are delicious and a great substitute.
Pick your protein: Personally, I like cheese. 50g of either feta, mozzarella, goats cheese or halloumi. For a more substantial lunch, I also like to include either a boiled egg (hard boiled eggs can last up to a week in the fridge), half an avocado or half a can of drained chickpeas, canned lentils or edamame beans. If you eat meat, then this is your chance to add a bit of cooked chicken or fish.
Make it heartier: Cook up 100g of couscous, bulgur wheat, quinoa or even whole-wheat pasta (see recipe below) and add this to your salad to make more of a meal of it. This will keep for up to 3 days in the fridge. You can also buy packets of precooked mixed grains – Merchant Gourmet have some great varieties.
Add a bit of crunch: Adding a sprinkling of seeds, nuts, croutons or even breadcrumbs, add a lovely bit of texture and bite to your salad. Sunflower, pumpkin seeds and toasted pine nuts are my personal favourites.
Dress is up: 1 tablespoon of either homemade dressing (see recipe below) shop bought dressing, hummus, zatziki, a good drizzle of chilli sauce or even just extra virgin olive oil – no one likes a dry salad.
Extra acidity:
I always think a salad is greatly improved by a bit of acidity, tang and heat. I always include a few olives, a sprinkle of chilli flakes and some sort of pickle such as pickled onions, gherkins, pickled chillies or jalapeños.
So, there you have it. The building blocks to make your summer salads sing. With a little bit of preparation this formula gives you the tools to change up your lunchtime salads into creative works of art! Below are a few additional simple recipes ideas to get those creative juices flowing…
Roasted carrots with dill and lemon: Preheat an oven to 220°C (200°C fan). Peel and chop two large carrots and pop them on a baking tray. Sprinkle with salt and pepper and spray with spray oil. Pop them in the oven for 10 mins before giving them a quick turn with a spatula. Continue to cook for a further 10 mins. Meanwhile chop a small handful of dill and make the dressing by combining 1 tsp lemon juice, 1 tsp of extra virgin olive oil and a sprinkle of salt and pepper. Once the carrots are roasted, leave to cool fully. Tip the cooled carrots into a bowl and stir in the dressing and the chopped dill. Put in an airtight container and store in the fridge for up to three days.
Five been salad: I literally buy a can Napolina Five Beans, strain them and give them a quick rinse (not too much or you’ll lose the flavour as they are slightly spiced). I then add a finely chopped stick of celery and that’s it! Pop in an air tight container and use within 3 days.
Cucumber, feta and olive salad:
Peel and chop half a cucumber and put in a bowl with a sprinkle of salt. Roughly chop a large handful of black pitted olives and add this to the cucumber. Crumble over 100g feta cheese and give it a good mix. Finish with a drizzle of extra virgin olive oil and keep in an airtight container in the fridge for up to 3 days.
Tomato and onion salad:
Slice 2 tomatoes along with a few very thin slices of red onion. Season well with salt and black pepper and finish with a drizzle of extra virgin olive oil. Keep in an airtight container for up to 3 days in the fridge.
Whole baked sweet potato:
Preheat an oven to 220°C/180°C fan. Carefully score the sweet potato with a sharp knife along the skin and insert into the centre. Withdraw the knife and place in the oven onto of a piece of foil on the middle shelf for 40-50 mins –depending on the size of the potato. Leave to cool fully before wrapping in foil and keep in the fridge for up to 3 days.
Pesto pasta salad:
Cook 50g whole wheat pasta according to instructions. Once cooked, drain and cool with a stream of cold water before returning back to the saucepan. Cover with cold water and leave to cool fully. Drain well. Stir through a tablespoon of your favourite pesto (I like Sacla’s Chargrilled Aubergine). Transfer to an air tight container and refrigerate for up to 3 days.
Dressing:
I like to keep it simple when it comes to salad dressing, so I tend to stick to honey and mustard – I find it goes with almost anything. If making a salad for one, this is the perfect amount of dressing. Mix together 1 tsp of extra virgin olive oil, 1 tsp of cider vinegar in a small ramekin. Add a quarter teaspoon of Dijon mustard and a drizzle of honey. Season with salt and pepper and stir again until combined. For a more indulgent creamy dressing, try stirring in 1 tbs of hummus, it’s delicious.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
Working from home may have become the norm but I still don’t want to be slaving over the stove at the end of a busy work day. Tired and frazzled, I’ll often reach for the takeaway menu and before I know it, I’ve spent a small fortune on McNuggets. Something has to change. So, with a little planning and less money, I can now whip up these simple delicious recipes for two, quicker than you can say Uber Eats – twenty-minutes to be precise.
Penne al’arrabiata
Penne al’arrabiata Serves 2 / Hands on time 15-20 mins / Total time 15-20 mins /V
2 garlic cloves, peeled and chopped
1 tbs Pomora extra virgin olive oil
¼ tsp of chilli flakes (½ tsp if you like it really spicy)
1 can of good quality plum tomatoes
1 tbs tomato purée
1 ball buffalo mozzarella
130g penne pasta
Fresh basil to serve
Method
Set a full kettle on to boil and measure out your penne and put in a large saucepan along with a good pinch of salt.
Meanwhile in a large frying pan or pot, add 1 tbs of extra virgin olive oil and warm over a low to medium heat. Peel and chop your garlic and add it to the oil (you don’t want to fry the garlic, only infuse the oil with it so watch that it doesn’t start to fry and brown). Infuse the garlic for a few minutes before adding the chilli flakes.
Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
Add the can of plum tomatoes to the garlic and chilli infused oil along with 1 tbs of tomato purée and a good pinch of salt. Stir carefully and break the plum tomatoes up with the back of a wooden spoon. Up the heat and simmer for a good 5 minutes or until your pasta is ready. 5. Drain the penne and pour it straight into the sauce making sure it is well coated. Spoon into bowls and finish by topping with torn mozzarella, fresh basil leaves and a good crack of black pepper.
Gnocchi with pea pesto and watercress
Gnocchi with pea pesto, asparagus & watercress Serves 2 / Hands on time 20 mins / Total time 20 mins
You’ll need: A food processor or blender
Handful fresh mint leaves
2 tbs pine nuts
½ a lemon
200g frozen garden peas
30g Parmesan
2 garlic cloves, peeled and chopped
1 tbs extra virgin olive oil
¼ tsp sea salt flakes
300g fresh gnocchi
125g asparagus, woody ends removed and cut into thirds
Handful cherry tomatoes, halved
2 handfuls watercress
Tip: This recipe makes enough pesto for 4 servings. Any remaining pesto can be stored in an airtight container in the fridge for up to 3 days or freeze on the day of making.
Method
Start by boiling a kettle and put your frozen peas in a sieve. Pour the boiling water over the frozen peas to thaw them a bit and put to one side. Fill the kettle again and boil – you’ll need this for the gnocchi and asparagus later.
To make the pesto pour the peas into a food processor along with the chopped garlic, lemon juice, pine nuts, grated cheese, mint leaves and salt. Blitz for about a minute before adding the extra virgin olive oil and blitzing again until you have a smooth paste.
Pour the boiled kettle into a large saucepan and bring to the boil. Add the chopped asparagus spears and cook for 2 minutes before adding the gnocchi and cooking for 2-3 mins (check packet instructions). Drain and pour back into the saucepan and stir in half of the pesto and the tomato halves. Serve immediately on a bed of watercress topped with a sprinkle of cheese, a drizzle of olive oil and a crack of black pepper.
Warm noodles with gochujang dressing
Warm noodles with gochujang dressing Serves 2 / Hands on time 20 minutes / Total time 20 mins /VDf
½ white onion, sliced
1 tsp sesame oil
2 tsp sesame seeds
2 egg noodle nests
50g kale, roughly 2 handfuls
2 bulbs of pak choi, sliced Dressing
2 tbs light soy sauce
1 tbs sesame oil
2 tsp gochujang or Sriracha
Method
1. In a large cooking pot, fry the onion in 1 tsp of sesame oil, on a medium heat, for 10 minutes until soft (if they start looking a bit charred, add a dash of water to help them steam).
2. Meanwhile, boil a kettle for the noodles and make your dressing by mixing the ingredients together in a large bowl (if using gochujang, this can be quite sticky, so use the back of a teaspoon to help soften it against the bowl).
3. Fill a medium sized saucepan with boiling water, add 2 nests of noodles and cook according to packet instructions. Drain in a colander and run them under a stream of cold water to cool them down (this prevents them from cooking further). Once cooled, drain and pour straight into the dressing. Mix well and put to one side.
4. By now your onions should be cooked. Add the pak choi and kale along with a dash of water. Turn up the heat and cook down the greens until soft but still tender. Take off the heat and add the dressed noodles a bit at a time to prevent clumping together.
5. Divide into bowls and serve topped with sesame seeds.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
This May has been particularly wet, blustery and cold. So let’s save the summer salads for better weather and cook up a big hearty batch of my creamy tomato and coconut dhal with cavolo nero. This vegan one-pot wonder can be easily doubled and teamed with rice, naan and chutney for the perfect Friday night fake-away. Summer will just have to wait.
Coconut and tomato dhal
Tomato and coconut dhal with cavolo nero Serves 2 or 4 with rice / Hands on time 15 min / Total time 40 mins /V VnGfDf❄
1 tbs garlic oil
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground turmeric
1 tsp garam masala
½ tsp salt
¼ tsp chilli flakes
1 tbs tomato purée
1 can chopped tomatoes
1 can full-fat coconut milk
1 can green lentils (rinsed and drained)
½ tsp gluten free bouillon or half stock cube
2 large handfuls chopped cavolo nero or kale To serve:
Brown basmati rice (50g per person)
Handful of fresh coriander, roughly chopped
Brown toasted pita bread (optional)
Mango chutney (optional)
TIP: Don’t have garlic oil? Simply use whatever cooking oil you have and add 2 peeled and chopped garlic cloves. Allow to infuse in the oil over a medium heat for a couple of minutes before adding the spices.
TIP: This recipe is easily doubled so stock up your freezer with this healthy batch cook.
Method 1. In a large pot of saucepan, heat the garlic oil over a medium heat until warmed through. Add the cumin, coriander, turmeric, garam masala, chilli flakes and the salt until you heat them fizzing. Cook for 2 minutes before adding the tomato purée along with a dash of water (this helps loosen the paste) and cook for a further 2 mins.
2. Rinse and drain the green lentils and add to the pan along with the tin of coconut milk and tinned chopped tomatoes. Sprinkle over the bouillon or the stock cube and stir well until fully incorporated. Bring to the boil.
3. Simmer uncovered for 20 mins stirring occasionally. If serving with rice, now is a good time to get it on.
4. After 20 mins the dhal should be thick and glossy. Take off the heat and stir in the cavolo nero and cover with a lid for 4-5 mins.
5. Serve topped with chopped fresh coriander with either rice, toasted pita bread or naan and a goof dollop of mango chutney.
Coconut and tomato dhal
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian Vn – Vegan Gf – Gluten free Df – Dairy free
To freeze, omit the cavolo nero and cool fully before freezing. Consume within 3 months
This light summer salad makes the perfect vegan midweek dinner recipe for two. However, double it up, team it with my vibrant rainbow slaw, and you have yourself, the prefect summer vegan supper for four. Summer, eat your heart out.
Roasted miso aubergine salad
Roasted miso aubergine salad
Serves 2 (double up if serving 4) / Hands on time 15 mins / Total time 50 mins
50g bulgur wheat
125ml cold water
½ vegetable stock pot/cube
1 medium aubergine, sliced into 4 quarters lengthways For the dressing: 1 tbs miso paste
1 tbs maple syrup
1 tsp sesame oil
1 tsp light soy sauce
1 garlic clove, peeled, grated or chopped For the salad: 2 large handfuls salad leaves
2 spring onions, finely sliced lengthways
1 medium red chill, deseeded and sliced (optional)
Handful cashews, whole or roughly chopped
Toasted sesame oil for drizzle
Method 1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Line a baking tray with baking paper and put to one side.
2. Measure out the bulgur wheat and pour into a small saucepan along with 125ml of cold water and half a vegetable stock pot/cube. Place over a medium to high heat until boiling before turning down and simmering for 4 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
3. Slice the aubergine lengthways into 4 quarters and criss cross the flesh. In a small bowl, make the miso glaze by combining the miso, maple syrup, soy sauce, sesame oil and crushed garlic together (if the miso paste you’re using is quite firm, add a small dash of boiling water to it first to help it loosen).
4. Brush the aubergines generously with all of the marinade, all over. Place skin side down, before covering the tray loosely with foil. Roast for 25 mins.
5. Meanwhile, finely slice the chilli and the spring onions. After 25 mins, remove the foil from the aubergines, give them a turn and roast uncovered for a further 5 mins. Turn the aubergines one final time and add the cashews (I like to add mine whole, but you can chop them if you wish). Continue to roast for 3 mins.
6. Turn the oven off but leave the aubergines inside while you assemble the salad. Dress the leaves lightly in sesame oil and season with salt and pepper. Divide the leaves between 2 plates and top with the bulgur wheat, spring onion and chilli. Remove the aubergines and cashews from the oven and top the salad, along with any remaining sticky miso residue from the baking tray.
Cashew rainbow slaw
Cashew rainbow slaw Serves 4 as a side / Hands on time 20 mins / Total time 20 mins You’ll need: A large non-stick frying pan
200g toasted cashew nuts
½ small red cabbage
2 carrots, peeled and grated
1 red pepper, de-seeded and diced
Handful fresh coriander, chopped
1 garlic clove, crushed
Knob ginger, grated
1 tbs cider vinegar
1 tbs sesame oil
1 tbs runny honey
1 tsp Dijon mustard
1 lime, juiced
½ tsp chilli flakes
½ tsp sea salt flakes
Method
1. Start by putting a large non-stick saucepan over a medium to high heat. Once hot, toast the cashews for a few minutes keeping them moving in the pan until they’re golden. Put to one side.
2. Thinly slice the cabbage, dice the pepper, grate the carrot and chop the coriander. Add them to a large bowl along with the cooled cashews. Stir until combined well.
3. To make the dressing add the grated ginger and the crushed garlic to a small bowl. Mix in the sesame oil, cider vinegar, honey, Dijon mustard, lime juice, chilli flakes and salt.
4. Pour the dressing over the slaw, mix well and serve.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
As lockdown eases you’ll find that the dining room is no longer in the house, it’s in the garden. So, dust off the patio furniture and string up the fairy lights because alfresco dinner parties are set to be this Summer’s biggest trend. Dinner parties can be a daunting prospect, so why not keep it simple and serve up a big vat of crowd pleasing Bolognese? Not only does my red lentil Bolognese make a tasty vegan summer recipe, it’s simple, delicious and could feed an army! Serve with homemade garlic bread, torn fresh basil and lashings of extra virgin olive oil, for the perfect vegan dinner party idea this summer.
Vegan red lentil bolognese
Vegan red lentil Bolognese
Serves 6 / Hands on time 30 mins / Total time 1 hr 10 mins /V VnDf❄
1 tsp rapeseed oil
1 large white onion, peeled and diced
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, peeled and diced
1 can plum tomatoes
250g red lentils
1 tbs tomato purée
¼ tsp ground nutmeg
2 tsp dried oregano
2 tsp dried parsley
700ml vegetable stock, I use 1 Knorr stock pots
3 tbs vegan red wine (optional)
8 cherry tomatoes, sliced in half
450g whole-wheat spaghetti or gluten free alternative (75g per person) Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)
TIP: This Bolognese is suitable for home freezing once cooked. To freeze, cool fully before spooning into bags or Tupperware. Freeze for up to 3 months.
Method
1. In a large cooking pot, sweat the diced onion, carrots, celery and garlic together in a tsp of oil over a low heat. Season well with salt, put the lid on, and sweat for 15 mins, stirring occasionally.
2. Add the tomato purée and the tinned tomatoes. Break the tomatoes up a bit with a spoon before pouring over the stock, wine, lentils, cherry tomatoes and sprinkle over the oregano, parsley and the nutmeg. Season well with salt and pepper and bring to the boil.
3. Once boiling, turn the heat down and simmer for 25 mins with the lid on, stirring occasionally to dislodge any lentils stuck at the bottom.
4. After 25 mins, keep the Bolognese cooking and fill a large saucepan with boiling water and add the whole-wheat spaghetti. Season the water well with salt and boil the pasta for 10-12 minutes (or according to the packet instructions).
5. Once the pasta is cooked, take off the heat along with the Bolognese. Drain the pasta and divide into bowls. Top the spaghetti with the Bolognese and serve drizzled with olive oil and topped with a good crack of black pepper and fresh basil leaves.
Vegan garlic bread
2 baguettes or ciabatta loaves (not too big they won’t fit in your oven)
150g dairy-free margarine
4 garlic cloves, crushed
1tbs dried oregano
Method
Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Cut both loaves into slices about 2cm thick, being careful not to slice right through to the bottom, leaving the base intact. In a bowl, mix together the dairy-free margarine, garlic and oregano. Place each loaf on a large sheet of foil and spread the garlic margarine between the slices of bread. Sprinkle with salt and pepper before wrapping in the foil and placing on a baking tray. Bake for 5 mins before unwrapping and cooking for a further 4-5 mins until crisp. Serve immediately.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
With lockdown restrictions easing and spring in the air, it’s time to dust off the picnic blanket and dig out the old hamper. It’s time to picnic. Come April, the rule of six will be back in earnest, with gardens and parks sure to be brimming with alfresco dining. So, forget soggy potato salads and bland quiche’s, it’s time to up your picnic game and I have just the recipes to get you started.
Minimum effort, last minute picnic
“You can’t go wrong with a fancy bottle of red wine, a freshly baked baguette and a couple of good tapenades.”
Black & green olive tapenape
Black & green olive tapenade Serves 6-8 / Hands on time 10 mins / Total time 10 mins /V VnGfDf❄ You’ll need: A food processor
Black olive tapenade:
200g (drained weight) pitted black olives in brine. I used a mix of Kalamata olives and black.
1 tsp capers
1 Tbs extra virgin olive oil
1 garlic clove, peeled and roughly chopped
1 tsp red wine vinegar
Juice of half a lemon
Small handful of chopped parsley to serve (optional)
Green olive tapenade:
200g (drained weight) pitted green olives in brine
1 tsp capers
1 tbs extra virgin olive oil
2 garlic cloves, peeled and roughly chopped
1 pickled jalapeño pepper, stalk removed
1 tsp white wine vinegar or cider vinegar
½ lemon, juice
2 tsp pine nuts
Small handful of chopped parsley to serve (optional)
Method
Drain the olives and put them in a food processor along with the other ingredients, leaving out the parsley. Blitz until you have your desired texture, I like my tapenade quite coarse so keep the blitzing to a minimum. Serve on toast, sprinkled with freshly chopped parsley and drizzled with extra virgin olive oil.
The impressive picnic offering
“Been invited to a picnic and need to bring a dish? Then pop this loaf in your handbag along with a good quality butter for an easy, yet impressive offering.”
Leek and cheddar loaf
Leek and cheddar loaf Makes 1 loaf / Hands on time 20 mins / Total time 1hr 20 mins + cooling /V❄
You’ll need: 2lb/900g loaf tin, baking paper
Rapeseed oil or butter for greasing
150g leek (1 medium leek) finely chopped
75g strong mature vegetarian cheddar, grated
250g self-raising flour
50g wholemeal flour
1 tsp baking powder
½ tsp sea salt flakes
250ml semi-skimmed milk
2 eggs
Few springs of thyme, leaves picked
Black pepper
40g vegetarian Italian hard cheese or Parmesan*, grated
Small handful pumpkin seeds
Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Grease a loaf tin with oil or butter and line the bottom with baking paper. Put to one side.
2. Finely chop the leek and grate the cheddar. Mix together in a medium sized bowl and add the Italian hard cheese, keeping a handful a side for later.
3. In a larger mixing bowl, measure out the flours, baking powder, salt and mix until combined. Add the leek and cheese mixture, thyme leaves and a good crack of black pepper and mix well until the ingredients are evenly distributed.
4. In a mixing jug, measure out 250ml of semi-skimmed milk and crack in 2 eggs. Beat with a fork until fully incorporated. Pour straight into the dry mixture and mix quickly until combined – adding the wet ingredients to the dry activated the baking powder so the sooner you can get it in the oven the better.
5. Pour into a loaf tin and top with the remaining cheese and a sprinkling of pumpkin seeds. Bake in the oven for 1 hr.
6. Remove and cool in the tin for 10 mins before turning out and cooling fully on a rack. However, if you’re desperate to eat it warm feel free, just bear in mind the loaf will be a little soft so slice carefully. Serve on its own or spread with butter. Wrap in foil and keep refrigerated for up to 5 days.
The picnic for two
“Simply add a large bag of crisps, a bottle of fizz and a punnet of fresh strawberries and clotted cream. Done!”
Smokey sweet potato bean wraps
Smoky sweet potato & bean wraps Serves 4 / Hands on time 25 mins / Total time 45 mins /V Filling:
1 tsp olive oil
1 medium sweet potato, baked
½ medium onion, chopped
1 large garlic clove, crushed
1 tsp smoked paprika
2 tbs tomato puree
Pinch of chilli flakes
2 cans of mixed beans, washed and drained
1 corn on the cob or 1 can of sweetcorn, drained To serve:
4 large wraps
2 handfuls fresh spinach
1 avocado, peeled and sliced
4 tbs Greek yogurt
40g cheddar cheese, grated
Method
1. Preheat the oven to 200°C/180°fan/400°F/gas mark 6. Score the sweet potato carefully with a knife and stab it through the middle a couple of times. Bake in the oven on the middle shelf for 45 minutes.
2. Meanwhile, make your bean filling. In a large pot, sweat the chopped onion in the oil for about 5 minutes on a medium heat (add a dash of water to help them steam). Once softened, add the garlic and the smoked paprika and cook for a further minute. Add the tomato puree and the chilli flakes and give it a good stir.
3. Cook for a few minutes before adding the beans. Stir and cook for a further 5 minutes before seasoning well with salt and pepper. If using a fresh corn on the cob, remove the kernels by standing on its head and running a sharp knife, carefully down the sides slowly (they tend to go everywhere, so proceed with care). Add the corn to the beans and continue to cook for 5-10 minutes.
4. Take the beans off the heat, cover with a lid and put to one side. Slice the cheese and the avocado ready to fill your wraps.
5. Once your sweet potato is soft, carefully remove from the oven and cut into quarters to cool it down a bit. Lay your wraps out and spread one half with a tablespoon of warm sweet potato and the other half with plain yogurt. Top evenly with a couple of spoons of the bean mixture and a layer of sliced avocado and cheese. Season well with salt and pepper and top with a layer of fresh spinach.
6. Fold the top and bottom of the wrap in on itself and carefully roll it until you have, well a wrap. Serve straight away or wrap up in foil and take to work for lunch.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
Want to get the most out of your veg? Then why not learn from expert Hugh Fearnley-Whittingstall and up your five-a-day game.
With Easter just around the corner, what better time is there to whip up a tooth achingly indulgent treat? This melt-in-the mouth, peanut butter millionaire’s shortbread, has the perfect balance of salty sweetness that will keep your hand firmly in the biscuit tin. I’ll let you decide whether that’s a good or a bad thing.
Peanut butter millionaire shortbread Makes 16 squares / Hands on time 50 mins / Total time 50 mins plus chilling / V You’ll need: 20x20cm deep loose bottomed square tin For the shortbread: 125g unsalted butter at room temperature + extra for greasing 50g golden caster sugar + plus extra for dusting 1 tsp vanilla extract 175g plain flour 50g salted peanuts For the peanut caramel: 100g unsalted butter 75g light brown sugar 25g dark Muscovado 397g can condensed milk 3 tbs crunchy peanut butter Pinch sea salt flakes 100g good quality dark chocolate
Method Step 1: Make the shortbread 1. Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Line the tin with baking paper and grease well with butter. Put to one side. 2. In a large bowl, cream together the butter, sugar and vanilla extract until light and fluffy (you can do this with a wooden spoon or use a standing mixer). Once smooth and creamy sift in the flour. 3. Using a wooden spoon or a standing mixer, combine together until the mixture resembles breadcrumbs. Mix in the salted peanuts and turn out into the centre of the tin. Spread out to the edges of the tin evenly using a spoon, before using your finger-tips to press it down until you have a firm biscuit base. 4. Bake for 20 mins or until the surface is slightly golden. Leave to cool fully in the tin.
1. Tip shortbread in tin
2. Flatten out shortbread
3. Bake for 20 mins
Step 2: Make the peanut caramel 1. Place the butter, both sugars, peanut butter and the can of condensed milk in a medium sized pan and heat gently until the sugar dissolves. Continually stir with a wooden spoon making sure no sugar sticks to the bottom of the pan. 2. Turn the heat up to medium high, stirring continuously and bring to the boil. Once boiling, lower the heat back down to low and stir continuously for 5-10 mins or until the mixture has thickened slightly. Remove from the heat and pour over the cooled shortbread. Sprinkle over a pinch of sea salt flakes and leave to set and cool fully. 3. Make the topping by melting the chocolate slowly in a bowl over a pan of hot water. Pour the melted chocolate over the cold caramel and manoeuvre the tin with your hands to allow the chocolate to spread evenly and to the edges. Leave to set in the fridge. 4. To turn out the shortbread, use a sharp knife to score around the edges of the shortbread (it can help to use a hot knife so carefully run it under hot water and dry before scoring and turning out). Cut into squares (again using a hot sharp knife) and serve.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian
Want to take your bakes to the next level? Then why not treat yourself to a Learning with experts online course ‘The Essentials of cake baking’ with Rosalind Miller?
Preheat an oven to 220°C (200°C fan). Peel and chop two large carrots and pop them on a baking tray. Sprinkle with salt and pepper and spray with spray oil. Pop them in the oven for 10 mins before giving them a quick turn with a spatula. Continue to cook for a further 10 mins. Meanwhile chop a small handful of dill and make the dressing by combining 1 tsp lemon juice, 1 tsp of extra virgin olive oil and a sprinkle of salt and pepper. Once the carrots are roasted, leave to cool fully. Tip the cooled carrots into a bowl and stir in the dressing and the chopped dill. Put in an airtight container and store in the fridge for up to three days.
Cucumber, feta and olive salad:
corriesrabbitfood.com 