Teriyaki tofu steaks with broccoli

June 24, 2019September 7, 2023 ~ Corrie ~ 6 Comments

I know I should be spending my Sunday writing up this week’s blog, but I’ve fallen into a Backstreet Boys hole and now I can’t climb out of it. I went to see them last week and it has ignited my teenage obsession. I literally can’t stop Wikipedia-ing, YouTubing, Googling and general ogling my ’90s teenage obsession. After two hours of back-to-back hits and two pints of cheap wine (yes, pints), I was transported back to my 16-year-old self’s bedroom, where my Purple Ronnie wallpaper and blow-up chairs witnessed some truly shocking choreography. Without warning, I busted into my old dance routines in the O2 Arena – much to the horror of my male companion and those around me. I waved my arms, thrust my hips and flicked my hair like a deranged Britney Spears tribute act – I don’t get out much.
That being said, I had a blast and have been writing ‘I heart BSB’ on my pencil case ever since – I’m freelance now, thus the need to carry stationary around with me at all times.
Anyhoo, enough about my youth, let’s all just go away and download the Backstreet’s Back album and listen to it as we slice up some fat tofu steaks and whip up my version of this Japanese classic.

Teriyaki tofu steaks with broccoli
Serves 2 / Hands on time 10 mins / Total time 40 mins / V Df
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 200°C/180°C fan/400F/gas mark 6.
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.

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 Df – Dairy free

Baked tomatoes & feta on toast

June 3, 2019October 31, 2019 ~ Corrie ~ 5 Comments

I went to an insanely overpriced but beautiful health food shop today in Finsbury Park. Sometimes, I like to swish around this shop and pretend I’m a regular customer. I even put three large avocados in my basket knowing they’re £2.50 each without so much as a small grimace on my face – I’m such a good actress. (I quickly put two back without anyone noticing.)
I spend a good 20 minutes picking items off the shelves, pretending to read the labels before returning them to their place – God, I’m having a great time. I eventually reach the counter with a mere five items in my basket all carefully plucked and examined ready for purchase.
“That will be fifteen pounds and twenty nine pence, please,” says the smug man behind the counter with long greasy hair. Shit – he knows! He knows I think this shop is ridiculously overpriced and that I usually shop at Tesco. The bastard! Two can play at this game. I smile sweetly and tap my bank card on the card reader as if I don’t have a care in the world.
I turn to leave, still smiling like a slightly deranged mental patient.
“Would you like a date?” the greasy haired man calls after me. Feeling slightly flattered, but mostly awkward, I turn to say, “Sorry, I have a boyfr….” when I realise he is elbow deep in a giant glass jar of what looks like crusty old turds. My neck is suddenly very hot as I realise my error.
“Err, yes please,” I say quickly, as he drops a large date into my open palm. I take a bite, thinking I can always chuck it away when I get outside, but to my surprise it’s soft, sweet and delicious. I then burst into tears – it’s been a hard month.

Back home, I spread the expensive bread I just bought with the expensive feta and top with baked expensive tomatoes and you know what? When you feel like utter shit, there’s nothing better than glorified cheese on toast to make everything okay again… That and a big juicy date. So weird.

Baked tomatoes & feta on toast
Serves 2 / Hands on time 10 mins / Total time 25 mins / V
Extra virgin olive oil
4 large tomatoes or 6 medium tomatoes on the vine
6 thyme sprigs
100g vegetarian feta
1 small garlic clove, peeled
2 large sliced sourdough bread, toasted
2 poached eggs to serve eggs (optional)

Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Leaving the tomatoes on the vine, place on a non stick baking tray and spear each tomato with a fresh thyme sprig. Drizzle with olive oil and season well with salt and pepper. Bake in the oven for 20 minutes.
2. Once the tomatoes are baked, turn the oven off and leave the tomatoes inside to keep warm. If you’re poaching eggs, now is a good time to get them on. Toast the bread and rub each slice with a peeled garlic clove. Split the feta between the 2 slices and squish down roughly with the back of a fork.
3. Remove the warm tomatoes from the oven, discard the thyme sprigs and evenly distribute the tomatoes on top of the feta. Press the tomatoes down using the back of a fork releasing some of the juice. Serve immediately drizzled with extra virgin olive oil, a good crack of salt and pepper and top each with a poached egg (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.

V – Vegetarian

A spot of luxury in County Durham

May 23, 2019 ~ Corrie ~ 2 Comments

To say I fell head over heels for Rockcliffe Hall is pretty accurate. This Victorian/contemporary amalgamation is charming, comfortable and offers five-star luxury along with five-star service, on a beautifully presented plate.

A little later than planned, my boyfriend Jamie and I hurriedly enter the grand lobby of this beautiful Victorian pile before I topple over my suitcase and land flat on my face. Slightly pink, I am grateful to be scooped up by the kindly concierge, along with the contents of my handbag. Half an hour later my embarrassment evaporates into contentment as I sink into the steamy open-air hot tub, munching frozen grapes and admiring the view. We spend the next couple of hours slipping back inside to the glass-walled sauna, curling up in front of the firepit and being pummelled by the jacuzzi before accidentally falling asleep on the warm, body-shaped beds in the tepidarium – a kind of low-lit sauna that relaxes the body and mind.

Delicious plates
Set in the quiet village of Hurworth-on-Tees, Rockliffe Hall is a stone’s throw from the North York Moors. There’s a long list of outdoor pursuits on offer, from horse riding to stargazing, but we decide to pad back for some R&R in our spacious room. Contemporary and with views of the grounds, it’s my very definition of luxury. King-sized bed and mood lighting? Check. Dressing room and lounge seating? Check. Marble bathroom with double sink and TV above the bath? Check. So, after yet another bath and an episode of Countryfile, we head to the cellar to sample wines with sommelier Daniel. Speaking as someone who only really knows the difference between red and white wine (the colour being a giveaway), this kind of exercise has been a bit lost on me in the past. But Daniel’s passion and knowledge is so infectious, I leave for dinner rosy-cheeked and with a greater respect for the drink I’ve been quaffing for well over a decade.

Dinner is served in
The Orangery, Rockliffe Hall’s flagship 4AA Rosette restaurant, whose extraordinary tasting menus come with optional wine pairings. We choose the whole shebang and eat our way through 10 delicious plates, including venison with savoury granola and pickled brambles, Landrace pork with charred carrots and marigold, and plum with sheep’s curd and lemon balm. It’s a menu that takes us foraging through the English countryside. By the last course we feel fit to burst but sad it’s coming to an end, as with our time at Rockliffe Hall generally. I have fallen head over heels for this place, literally
as well as metaphorically – I have the bruises to prove it.

Rooms cost from £220 per night, including breakfast and spa access (rockcliffehall.com)

For more information visit rockcliffehall.com and visitwiltshire.co.uk

Baklava & honey cheesecakes

May 7, 2019October 31, 2019 ~ Corrie ~ 4 Comments

Cooking for more than two people always fills me with anxiety and dread – my flat hardly fits two people in it let alone four. Four people?! Where on earth will I put them? Perhaps one of them could sit in the sink?
And what about the neighbours? What if we’re too loud? Last time I spoke to them they were very upset with me and threatened to call the police – still not quite sure why but the thought is very stress inducing – can’t have a bunch of burly police officers ruining my dinner party.
I need to calm down, it’s just a dinner party… NAPKINS! Oh Christ, where are the napkins? Do I even own napkins? You have to have napkins at a dinner party, you can’t just give people toilet paper no matter how smartly you fold it.
Feeling rather hysterical and with time slipping away, I put the thought of napkins, police and police napkins (whatever they are) to the back of my mind and focused on creating this mad dessert. Quick fast and requiring minimum effort, this baklava cheesecake saved my skin and became my crowning glory. Sometimes out of madness comes beauty… and cheesecake.

Baklava & honey cheesecakes
Serves 4 / Hands on time 20 mins / Total time 20 mins + chilling / V
You’ll need: A food processor
280g mixed baklava, roughly chopped
280g cream cheese
150ml double cream
3 tbs runny honey
1 orange, cut into segments

Method
1. On a chopping board, roughly chop the baklava before tipping into a food processor. Blitz in short bursts until you have a rough and chunky, crumb-like mixture (be careful not to over blitz, you want to keep some of the texture). Distribute the mixture evenly into glasses or large ramekins and press the mixture down to compress it either with your fingers or with a blunt object. Refrigerate.
2. Meanwhile, make the filling. Using a mixer with a balloon whisk or hand-held electric whisk, beat the cream cheese and honey together on a high speed. Once combined, slowly whisk in the double cream bit by bit to allow the mixture to slowly thicken.
3. Remove the cheesecake bases from the fridge and top each one with a generous layer of cream cheese mixture. Decorate with orange segments, cover with clingfilm and continue to refrigerate until ready to 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

Penne al’arrabiata

April 23, 2019November 9, 2021 ~ Corrie ~ 4 Comments

Eaten enough chocolate to sink a small ship this Easter? Me too… Penne al’arrabiata anyone?

Penne al’arrabiata
Serves 2 / Hands on time 15-20 mins / Total time 15-20 mins / V
2 garlic cloves, peeled and finely chopped
¼ tsp salt flakes
1 tbs Pomora extra virgin olive oil
¼ tsp of chilli flakes (½ tsp if you like it spicy)
1 can of good quality plum tomatoes
1 tbs tomato purée
1 ball vegetarian buffalo mozzarella or burrata
150g penne pasta
Fresh basil to serve

TIP: I strongly recommend using good quality tinned plum tomatoes for this recipe, it makes a huge difference to the flavour.

OPTIONAL EXTRA: If you’re a fan of olives, try adding two handfuls of chopped black olives to the sauce before serving.

Method
1. 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.
2. 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 along with the salt – you don’t want to fry the garlic, only infuse the oil with it so watch that it doesn’t start to brown. Infuse for a few minutes before adding the chilli flakes.
3. Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
4. Add 1 tbs of tomato puree to the garlic and chilli infused oil and cook for a couple of minutes stirring constantly before adding the can of plum tomatoes. Using a spoon break the plum tomatoes up as much as you can before upping the heat and simmering for a good 5 mins or until your pasta is ready.
5. Drain the penne and pour straight into the sauce, stirring until well coated. Spoon into bowls and finish topped with torn the mozzarella;/burrata, fresh basil, a good crack of black pepper and drizzled with extra virgin olive oil.

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

Getting cosy in Wiltshire

April 7, 2019April 7, 2019 ~ Corrie ~ Leave a comment

I haven’t set foot in a stables since my schoolgirl riding days, but my boyfriend Jamie and I ended up having supper in one during our stay at this charming 14th century inn deep in the heart of Wiltshire’s Nadder Valley.

‘With bags in tow and the sun in our eyes, we trundle up the path to the quaint Compasses Inn. After a quick, rather squinty selfie, we push open the black wooden door and are immediately transported back to the 14th century. Tankards and lanterns hang from original wooden beams on the low ceilings and rusty horseshoes, leather tack and old farming equipment adorn the stone walls. A rich, smoky smell that’s hard to place but oddly comforting fills our noses. History wafts all around us, yet the pub feels surprisingly up to date.

It has all the charm of the old stables without the horses or, dare I say it, the muck. Apparently a stream once ran directly through the inn so animals could drink alongside the customers, but today, with no horses around to join us for a tipple, we enjoy a local ale in a cosy alcove before being shown to one of the four rooms above.

Our room is contemporary but with a country cottage feel; modern fixtures mixed with wooden furniture, and a plate of home-made biscuits to accompany our cups of tea. The bathroom is glossy-magazine perfect, with gleaming white wall tiles and gold detailing and, although there’s no bath, the luxurious shower more than makes up for it.

With glorious countryside on our doorstep and English Heritage sites Stonehenge and Wardour Castle a short drive away, we have every intention of heading off to explore. Instead, we end up conking out on the comfy bed. Oops.

Dinner is a hearty, unpretentious affair with the emphasis on seasonal and local produce. The menu changes daily but you can expect to find elevated pub classics with the odd wildcard. We opt for the rolled pork belly, chorizo and sherry sauce with mashed potato, plus a butternut squash risotto cake oozing with fontina cheese,and a bottle of Argentinian Malbec. But the real showstopper is the dessert: a sticky ‘cola’ pudding with bourbon toffee sauce and clotted cream. Truly inspired and certainly better than the cheese-and-pickle sarnies I used to eat after my riding lessons all those years ago…’

Doubles £110, including breakfast (thecompassesinn.com)

For more information visit thecompassesinn.com and visitwiltshire.co.uk

Carrot cake loaf

April 1, 2019September 28, 2025 ~ Corrie ~ 3 Comments

I’m going to keep this short but sweet – much like this carrot cake. Partly because it’s past my bedtime and partly because I’m grumpy after spending my entire Sunday burning multiple carrot cakes – would have helped if my oven wasn’t an old tin can with no temperature gauge.

Carrot cake loaf
Make 1 loaf / Hands on time 35 mins / Total time 1 hr 45 mins / V
You’ll need: 2 lb loaf tin, electric hand whisk
Juice of 1 orange
150g carrots, peeled and grated
150g soft brown sugar
80g self-raising flour
80g wholemeal flour
1 tsp bicarbonate soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp ground ginger
50g walnuts, finely chopped
Pinch of salt
150ml extra virgin olive oil or cold-pressed rapeseed oil
2 eggs
For the icing:
130g cream cheese
30g soft unsalted butter
65g icing sugar, sifted

Method
1. Grease the base and sides of a loaf tin with a bit of oil and line the bottom with baking paper. Put to one side and preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4.
2. Peel and grate the carrot before weighing out the sugar, self-raising flour, wholemeal flour, cinnamon, ginger, mixed spice, bicarbonate of soda, baking powder and a pinch of salt in a large mixing bowl. Add the finely chopped walnuts and give it a good mix before incorporating in the grated carrots using a wooden spoon.
3. In a separate smaller bowl, whisk together the rapeseed oil and the eggs until combined. Pour into the carrot mixture and mix thoroughly. Spoon into the loaf tin and bake on the middle shelf for 50 mins before covering with foil for a further 10 mins (or until a skewer comes out clean).
4. While the cake is baking, make the cream cheese icing by whisking the butter and the cream cheese together in a bowl with an electric whisk. Fold in the icing sugar with a spoon before whisking again for a couple of minutes. Cover loosely with cling film and refrigerate.
5. Allow the carrot cake to cool completely in the tin before turning out and topping with lashings of cream cheese icing.
6. To store, keep the cake refrigerated for up to 3 days in an airtight container or wrapped in cling film. Ideally, allow the cake to come up to room temperature before serving.

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
❄ – This cake is suitable for home freezing once cooled and before icing. Wrap well in cling film and freeze fore up to 3 months. Defrost fully before icing and serving.

Braised tofu & kale bulgur bowl

March 25, 2019September 7, 2023 ~ Corrie ~ 1 Comment

Being vegetarian for thirty-four-years, I’ve certainly eaten my fair share of tofu, aka, bean curd. Much like cheese, tofu is made from curdled soy milk and compressed into blocks – mmm tasty. Speaking of taste, tofu literally has none. Eaten raw it tastes wet, soft and tasteless – much like my ex boyfriend. However, cooked correctly, tofu becomes juicy, flavourful and sassy – much like Beyoncé.
To make Beyoncé tofu you need to make a bootylicious broth for your tofu sponges to soak up and I have just the recipe.

Braised tofu & kale bulgur bowl
Serves 4 / Hands on time 45 mins / Total time 45 mins / V Vn Df
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
¼ 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, ¼ 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.

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 Df – Dairy free

Exmoor ramblings

March 17, 2019 ~ Corrie ~ 4 Comments

Welcome to the first of my travel blogs – because I can’t just waffle on about food all the time. So if you fancy a bit of escapism or just want to know what happened when I got lost on the Moors then read on. Normal service will resume next week after I have been paid and can actually afford to cook something…

View from the funicular railway to Lynton from Lynmouth

Getting dropped off in the middle of the moors and then realising you brought the wrong map isn’t the best start to a hiking adventure in Devon but, as I found out, there are worse places to get lost.
‘Jamie and I had been craving a bit of country air for a while. So we dig out our walking boots from the back of a cupboard and plot a few days exploring the Two Moors Way, a coast-to-coast route that links Dartmoor and Exmoor. After a five-hour drive from our home in north London, we find ourselves in a blissful hydrotherapy spa at Home Place Farmhouse in Challacombe, gazing out at Exmoor’s rolling hills. Nestled in a valley, our cosy adults-only self-catering cottage is a short stroll from 16th-century village pub The Black Venus Inn, a friendly, characterful bar with beer for dogs (yes, beer for dogs). After three delicious courses and a bottle of red wine, we’re ready to turn in, our bellies full of homemade apricot and raspberry crumble.

Walking the walk
The 102-mile Two Moors Way runs from Ivybridge in South Devon, across Dartmoor and Exmoor national parks to Lynmouth on the North Devon coast (visit-exmoor.co.uk). As we are only staying two nights, we focus on the last leg, walking eight miles from Prayway Head to Lynmouth. After being dropped off in a taxi, the wrong-map situation sinks in and we are relieved to find that our destination is signposted and the terrain not too challenging. The path flits in and out of woodland as you drop into the valley, and the views are extraordinary. Lynmouth is a vision nestling in green hills – it’s easy to see why visitors call this area Little Switzerland – and the bright green of the forests and deep blue where the East Lyn River and Hoar Oak Water meet is stunning. We stroll into town, past the pretty harbour, to the landmark Rhenish Tower, which was built in the 1860s to store salt for indoor bathing.

After a late fish and chip lunch admiring the harbour views at The Ancient Mariner Restaurant in The Bath hotel, we hop on the Victorian funicular railway to travel 500ft up to Lynton, Lynmouth’s little twin, an unspoilt town with a handful of independent shops, an impressive town hall, and home to Highcliffe House, our next overnight stop. With gorgeous panoramic views of Exmoor and the North Devon coastline, this luxurious boutique B&B is the perfect place to put your feet up after a long day’s walking. Dinner is a delicious meal at The Vanilla Pod, where, for a very reasonable £22 per head, you can share a mezze starter and have a main course each.

Home Place Farmhouse Spa in Challacombe

Lost on the Moors

A room with a view at Highcliffe House

Soaked after The Valley Off The Rocks walk

The next day we stay local and set off for a shorter coastal walk to the well-known beauty spot The Valley Of Rocks. Despite the weather taking a turn for the worse and soaking us to the bone, it didn’t detract from the spectacular landscape. Five miles and two soggy sandwiches later, we find our way back to Highcliffe House, where we dry off and enjoy a well-deserved cream tea. In the car heading back to London, our GPS efficiently sorts out our route home, but I rather miss the romance of our mapless amble across the moors, not knowing what lay over the next hill, or behind the next tree. And, of course, we still have another 94 miles to go…’

WHERE WE STAYED
Home Place Farmhouse Spa
Each cottage at these converted barns is cosy, charming and well equipped. A selection of cooked farmhouse breakfasts are served in your cottage or you can opt for a continental self-catered breakfast. Prices from £250 for a two-night weekend break for two, with use of the spa facilities. (farmhousespa.co.uk)

Highcliffe House
With stunning sea views and luxurious bedrooms, this period B&B offers complimentary cream tea on arrival, tailor-made breakfast and opulent décor.
We wanted to stay forever. Prices from £115 per night, based on a two-night stay for two people, including breakfast. (highcliffehouse.co.uk).

For more information about walking the Two Moors Way, Exmoor or the North Devon coast visit visit-exmoor.co.uk.

Gnocchi with pea pesto, asparagus & watercress

March 11, 2019February 1, 2020 ~ Corrie ~ 3 Comments

I haven’t really had much time for gnocchi in the past, as it tends to be one of those dishes that gets thrust upon me in restaurants. Squidgy gummy potatoes laden with blue cheese sauce? Er, no thank you, Mr Carluccio.
But perhaps I’m being a bit judgemental. After all, what’s not to like about a little potato dumpling? Perhaps my beef was never with the dumpling at all, but with the heavy cheese sauce – it was simply too rich and bad-dream-inducing.
However, I decided to push aside my reservations and give gnocchi another chance, so off I trotted to Tesco to buy a lovely fresh packet – please don’t expect me to make it from scratch, I’ve tried and it was a messy, unmitigated disaster. I did however make this rather springy pea pesto to go with it which was very tasty and can be in your belly within fifteen minutes. It’s official, gnocchi and I are friends again.

Gnocchi with pea pesto, asparagus & watercress
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Vn* ❄
You’ll need: A food processor or blender
Handful fresh mint leaves
2 tbs pine nuts
½ a lemon
200g frozen garden peas
30g vegetarian Italian hard cheese or Parmesan* grated plus extra for serving (optional)
2 garlic cloves, peeled and chopped
1 tbs Pomora lemon 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

*Make it vegan: Vegan gnocchi is relatively easy to find but always check the label just in case. The pesto tastes just as delicious without Parmesan so simply leave it out.

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.
Tip: This pesto also works well with pasta if you’re not a gnocchi fan.

Method
1. 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.
2. 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.
3. 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.

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 – Forgo the Parmesan and use vegan gnocchi
❄ The pesto is suitable for home freezing in an airtight container. Consume within 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.