Sausage Hot Pot

Sausage Hot Pot

I’m as confused as a hedgehog who forgot to go into hibernation, what the hell is going on with the weather? It’s supposed to be October! One day it’s 24°C and the next it’s 12°C which is highly inconvenient as I’ve just packed away all my summer clothes and replaced them with woolly jumpers, tights and bobble hats. So thanks global warming, I’m now that sweaty lady on the bus, swaddled in wool and scowling at anyone in a sundress. Anyway, that will teach me not to check the weather.
Right so, sausage hot pot. My mum makes a cracking sausage hot pot so hopefully this is up to her exemplary standards. Hearty, wholesome and full of beans, this hot pot will warm your boots/flip flops (weather permitting).

Sausage Hot Pot
Serves 6 / Take 1 hr 10 mins / Vegan
Ingredients:
1 tsp of oil or a few sprays of Fry Light
8 vegetarian sausages (I like to use Cauldron’s Cumberland Sausages)
1 white onion, finely chopped
2 cloves of garlic, crushed
1 leek, roughly chopped
1 baking potato, cut into cubes (I leave the skins on but you don’t have to)
1/4 tsp chilli flakes
2 tsp smoked paprika
2 tins plum tomatoes
200ml vegetable stock (I use half a knorr stock pot)
100ml red wine
1 can red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
Salt and pepper
Handful of chopped fresh chives
Handful of chopped fresh parsley
Drizzle of extra virgin olive oil (I use rosemary Pomora)
Serve with crusty bread

Method:
1. In a large heavy bottomed pot with a lid, fry the sausages in the oil over a medium heat until they’re nice and brown. Once cooked, turn out onto a chopping board and cut each sausage into thirds. Put to one side.
2. Add a touch more oil to the hot pan and add the chopped onions, leek and crushed garlic. Sauté for 5 minutes and add a little water to help them steam until softened slightly. Add the potato, a quarter tsp of chilli flakes and 2 tsp of smoked paprika. Give it all a goof stir, add a touch more water and continue to cook for a further 5 minutes.
3. Add the tinned tomatoes, vegetable stock and the wine. Using your spoon, break up the plum tomatoes a bit, give it all a good stir, up the heat and bring to the boil. Add the drained beans and the sausages, turn down the heat to medium low and simmer for 25 minutes with the lid on.
4. Uncover and give your casserole another stir. Cover again and cook for a further 25 minutes. Meanwhile, chop the chives and parsley.
5. Finally, uncover, stir in the herbs and let stand for 5 minutes. Divide into bowls, drizzle with extra virgin olive oil and serve with a lovely crusty loaf of bread.
TIP: Whenever I make this, I freeze two portions to eat at a later date, great for when the cupboards are a bit bare.

Sausage Hot Pot

If you’ve had a go at making my sausage hot pot or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Peanut Butter Cookies

Smooth Peanut Butter Cookies

I don’t often bake cookies, mainly because I end up scoffing them all but on this occasion, that wasn’t an option. I made these for a Macmillan coffee morning at work so only ate 2… Okay 5… Okay 6 but that still left 20 to sell so don’t make me feel bad… Okay so then I ate 4 more at the coffee morning but I paid £5 for those so they don’t count.
This is why I tend not to bake cookies… or cakes… or bread… or sticky toffee pudding… or garlic butter, (not that you bake garlic butter) mmm, garlic butter. I recently polished off a whole ramekin of garlic butter with one dough ball to my boyfriends utter disgust.
In any case, when I’m not busy embarrassing my other half in Pizza Express, you’ll find me in the kitchen creating recipes (usually healthy ones) so I love the opportunity to basically spoon a whole jar of peanut butter into something. Soft, chewy and incredible moorish (as we have already established) these cookies are more cakey in texture and sweet without being sickly (explains how I managed to eat ten of them). Enjoy!

Peanut butter cookies
Makes 26 / 40 Mins Total
You’ll need:
 Stand mixer or hand mixer
Ingredients
180g unsalted butter, at room temperature
200g golden caster sugar
180g smooth peanut butter (you can use crunchy if you prefer)
1 medium egg
1 tsp vanilla essence
260g self raising flour
Pinch of salt
(TIP: If you don’t want to bake the whole batch of 26, you can half the mixture, wrap it well in clingfilm and freeze for baking another day. Just make sure you defrost the dough fully before using)

Method:
1. Preheat an oven to 180°C / 160°C / gas mark 5.
2. Beat the softened butter in a bowl with an electric hand mixer or stand mixer, using the beater attachment until smooth. Scrape down the sides with a spoon, add 200g of golden caster sugar and beat again until combined and fluffy.
3. Scrape down the sides again before adding 180g of smooth peanut butter (you can use crunchy if you prefer). Beat again until combined. Scrape down the sides and add the vanilla essence and the egg. Beat until fully incorporated.
4. Add 260g self raising flour, a generous pinch of salt and mix again slowly at first to prevent flour flying everywhere. As the mixture combines, up the speed until fully incorporated. You should be left with a smooth dough.
5. Line two large baking trays with baking paper or grease with oil or butter. Using your hands, take a small handful of dough and roll into a ball roughly the size of a quails egg (about 30g). You can of course, make your cookies whatever size you like but bear in mind this may effect your baking time.
6. Place each ball on the baking tray at least 5cm apart to prevent them bleeding into each other while they cook.

7. Flatten each ball with a fork, making a crisscross pattern before baking in the oven, on the middle shelf, for 10 minutes. You want your cookies to have browned ever so slightly around the edges but still be quite light in colour (this keeps them soft and chewy). If you prefer a crunchier biscuit, bake them a few minutes longer.
8. Leave to cool on the baking trays for a few minutes before carefully transferring onto a cooling rack. Cool completely before serving. Keep in an airtight container for up to 5 days.

Smooth Peanut Butter Cookies

If you’ve had a go at making my cookies or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

My Avocado on Toast

I’m not going to tell you how to make avocado on toast, you’re not an idiot but I am going to tell you my current favourite breakfast combo. I make this most Saturday mornings for me and Jamie, I love it and I think he likes it (not that he has much choice, he could always make his own breakfast but that has literally never happened).
So, rub a piece of toast with a raw garlic clove and top with half a smashed avocado seasoned with salt and pepper. Sprinkle with smoked paprika and pumpkin seeds and a good drizzle of extra virgin olive oil (I like to use Pomora garlic oil). Top with two rashers of vegetarian bacon (I rarely eat meat substitutes but I really like veggie bacon for some reason). Finish with a fried egg (I like the orange yolked Clarence Court ones) and enjoy your weekend… I know it’s Monday but we can dream.



If you’ve had a go at making my avocado on toast or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Pad See Ew

Pad see ew

Pad see what? Pad say who?… Pad see ew (or pad si-io) is a popular stir fried noodle dish in Thailand made with egg, dark soy sauce and vegetables. I practically lived off this dish after accidentally marooning myself on a remote Thai island. When I say ‘accidentally’ I don’t mean I took a wrong turn and ended up shipwrecked like Tom Hanks. I mean, I accidentally (and very drunkly) booked a month of volunteer work saving turtles on Koh Phra Thong. Not really sure how many turtles I saved but I did eat lots of amazing Thai food and this was my favourite… How has it taken me 3 years to finally make it? I guess the one I order from Deliveroo is pretty good, but I can’t have Deliveroo everyday, I’m not Kanye West.
Click here for one of my other Thai recipes and to read more about my Thai shenanigans.

Pad See Ew
Serves 1 / Takes 25-30 mins
You’ll need:
A wok 
Ingredients:
100g Thai flat rice noodles (dry) I got mine from an Asian supermarket but you can get them in some supermarkets such as Waitrose 
1 Tbs light soy sauce
1.5 Tbs dark spy sauce
2 garlic cloves, crushed
2 tsp toasted sesame oil
Half tsp sugar
Small carrot, peeled and sliced
75g tender-stem broccoli (small handful)
4 leaves of pak choy
1 egg 

Method:
1. Cook the flat rice noodles according to the package instructions before draining and rinsing throughly in cold water. Put to one side.
2. Crush 2 garlic cloves and peel and slice the carrot into thin rounds. Half the tender-stem broccoli and slice the pak Choy into long strips.
3. Put your work on a medium to high heat and add a teaspoon of seasame oil. Once hot, add the garlic and cook for about a minute before adding the noodles and the vegetables. Give it a good quick stir and pour over 1 Tbs of light soy sauce, 1 and a half Tbs of dark soy sauce and sprinkle with half a teaspoon of sugar.
4. Keep the contents of the wok moving and cook until the vegetables have softened. (Don’t worry if the mixture sticks to the wok a bit, you want a sticky, slightly charred flavour).

5. Once your vegetables are cooked move them to one side of the pan and crack the egg into the other, leave for a few seconds to set slightly and then mix into the rest of the noodles until cooked.
6. Turn out onto a plate and devour immediately.

Pad see ew

If you’ve had a go at making my pad see ew or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Mushroom Steak with Chips & Béarnaise

Mushroom Steak with Chips & Béarnaise

If you’re vegetarian then chances are, you’ve never had béarnaise sauce. Despite béarnaise sauce actually being vegetarian, it almost never comes with anything vegetarian, always steak. I’ve attempted to try it before but more often than not, I’m pipped to the post when whoever I’m with, has already stuck a big forkful of steak into it, leaving the béarnaise swimming with meat juices. No thanks.
However, last week I finally got my chance. Jamie ordered a steak and invited me to dunk a chip into his béarnaise before it went all steaky. It. Was. Amazing! A bit like hollandaise, it was rich and buttery but had a slight tarragon flavour which I have to admit, isn’t my favourite herb but was pleasantly surprised. Delicious! But how do I make this magical sauce? Turns out, with great difficulty. My problem is, I’m too lazy to spend an hour making just a sauce, so attempted to make my own quicker version. 12 eggs and 450g of butter later, I finally got it right so here it is! Jamie loved it too, which for quite a hardened carnivore, is really saying something!

Mushroom Steak with Chips & Béarnaise

Serves 2 / takes 1 hour 10 mins
You’ll need: A blender
Ingredients:
2 baking potatoes
Spray oil
4 portobello mushrooms, de-staked
150ml stock (I use half a vegetable stock pot or cube)
1 tsp marmite
Half a vegetable stock pot
1 garlic clove, crushed
2 Tbs balsamic vinegar
1 tsp mirin
Pinch of fresh thyme leaves
For the Béarnaise sauce (serves 4)
Small handful tarragon leaves, chopped
1 tablespoon white wine vinegar
1 shallot, peeled and diced
4 egg yolks
150g butter
Pinch turmeric
Salt and pepper
Leaves to serve

Method:
1. Preheat an oven to 200°C/180°C/Gas mark 6.
2. Slice the baking potatoes into thick chip shapes (I leave the skins on but you can peel them if you like). Lie them flat on a baking tray and spray well with oil. Give them a toss, spray them again and sprinkle with salt and pepper. Bake in the oven for 20 minutes (now go and make a cup of tea).
3. After 20 minutes give the chips a bit of a shake, another spritz of oil and bake for a further 25 minutes. This is a good time to start the mushrooms.
4. De-stalk the mushrooms and put to one side. In a jug, combine 200ml of veg stock, 1 crushed garlic clove, 1 tsp of marmite, 1 tsp of mirin, 1 tbs of balsamic vinegar and a sprinkle of fresh thyme leaves. Mix with a fork and pour into a large saucepan with a lid. Bring to the boil and then reduce the heat down to a simmer. Carefully immerse the mushrooms into the broth (don’t worry if it’s a bit snug, they’ll soften). Put the lid on and turn your attention to the béarnaise.

5. Blitz the four eggs, shallot and a tablespoon of white wine vinegar in a blender until smooth. Season with salt and pepper, a pinch of turmeric and add a handful of tarragon leaves, blitz again. In a small saucepan, with salt and pepper and blitz again, put to one side. In a small saucepan, melt 150g of butter, once melted, take off the heat and allow to cool slightly. Turn on the mixer for a third time and slowly drizzle the butter in leaving any of the white solids in the pan.
6. Uncover the mushrooms and flip them over carefully, cover again with the lid and turn the heat right down. Continue to cook for a further five minutes.
7. Pour the béarnaise sauce into a clean saucepan and gently heat through stirring all the time (don’t get it too hot or the sauce will split, you just want to warm it through.)
8. Turn the heat off the mushrooms and lift each mushroom out and onto plates. Add a handful of chips and pour the béarnaise into small jugs or ramikins and serve with salad leaves.

Mushroom Steak with Chips & Béarnaise

If you’ve had a go at making my mushroom steak and chips or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Breakfast Burrito

Breakfast Burrito

I don’t know about you, but I really can’t afford to waste food, especially after giving all my money to my new letting agent. £950 in non-refundable holding deposit and admin fees, not to mention 2 months rent upfront, greedy bastards… Admittedly, that was over a month ago now but I’m still living off beans. In fact, I’ve eaten so many beans this past month, I’m one bean away from hysterically hurling cans of beans out my lovely new kitchen window shouting ‘FLY MY PRETTIES, FLY!’
But then I found a can of black eyed beans in the cupboard and with about 30p in my purse what’s a girl to do? So I defrosted some wraps and made these rather jazzy breakfast burritos, olé! I actually love this recipe because not only did it feed me and Jamie for breakfast but it makes enough beany filling for two lunch wraps, beans for everyone! Simply replace the scrambled eggs for a few slices of baked sweet potato and add a bit of salad. Waste not want not.

TIP: I always pop a big old sweet potato in my shopping basket. Pre-baked they make a cheap yet brilliant last minute addition to salads and wraps. (Preheat an oven to 220°C /180°C fan/gas mark 6. Carefully score a sweet potato with a sharp knife along the skin and insert into the centre. Withdraw carefully and cover in foil. Pop in the oven for 40-50 minutes (depending on the size of the potato, bigger potatoes will need longer). Once soft, leave to cool before putting in the fridge. Slice off bits as required and keep in the fridge for up to 4 days.

Breakfast Burrito
Serves 2 / Takes 20 minutes / Mildly hot 
Ingredients:
2 tortilla wraps (TIP: Tortilla’s freeze really well wrapped in cling film for up to 3 months)
Spray oil
Half a red onion, sliced
Small red pepper, sliced
1 can black eyed beans or black beans, rinsed and drained
Half a can of sweetcorn, drained
1 tsp smoked paprika
2 tsp chipotle paste (the bean mixture is spicy but is cooled down by the garnish, if you like it hot then add more chipotle paste and some extra chilli flakes)
2 eggs
Garnish:
28g cheddar cheese, grated
2 spring onions, chopped
1 avocado, sliced
1 tomato, sliced
Half a lime cut into 4 wedges
Low fat greek yogurt (optional)
Salt and pepper
(FYI: This makes quite a lot of bean mix which is perfect for lunch wraps. I simply replace the scrambled egg with slices of baked sweet potato and salad.)
If making lunch wraps:
1 sweet potato (pre-cooked and chilled)
Salad leaves

Method:
1. Preheat an oven to 200°C/180°C fan/gas mark 6.
2. Wrap up two tortilla’s in foil and put to one side.
3. Spray a large saucepan or cooking pot with oil and add the sliced onion and the red peppers. Cook on a medium to high heat for 5 minutes or until softened (add a dash of water to help them steam if they’re starting to look a little brown).
4. Add 2 teaspoons of chipotle paste and 1 teaspoon of smoked paprika to the mix and give it a good stir. Add the drained black eyed beans and half a can of sweet corn and mix well. Season well with salt and pepper, add another dash or water and turn down the heat to medium low and cover with a lid.
5. Chop the spring onions and slice the tomato, avocado and quarter half a lime. Grate the cheese and put it all to one side.
6. Put a medium sized saucepan on a high heat with a knob of butter. Once the butter has melted and starts to fizz, add two eggs. Mix quickly with a spoon to scramble and season with with salt and pepper (this is how I make scrambled eggs, with no milk and on a high heat, it’s very quick and they still resemble eggs afterward, not mush).
7. Pop your tortillas in the oven for about a minute to warm them up. Uncover the bean picture and take off the heat. Put your warm tortilla on a plate and cover with a spoonful of the bean mixture,  scrambled egg and top with your chosen garnish. Finally season with salt and pepper, wrap up and enjoy.

Breakfast Burrito

If you’ve had a go at making my breakfast burrito or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Smoked Mozzarella & Tomato Tart

Smoked Mozzarella & Tomato Tart

Smoked mozzarella is a wonderful thing and something I’m relatively new to. My friends Tom and Dan invited us round their new house for dinner (this by the way, literally never happens). I’ve been friends with Tom for 18 years (gadzooks) and not once has he ever cooked me dinner… He gave me a Smint once but I’m pretty sure he bought that. Anyway, we prefer to drink our calories when we’re together but on this occasion, I agreed to let him feed me. So I opened my mouth and let one of my oldest and dearest friends shove in a bruschetta topped with smoked mozzarella.
“Good lord, what sweet heaven is that?” I splutter ‘attractively’ as Jamie grimaces.
“Smoked mozzarella babe” Tom says before turning on his heel to go and help Dan in the kitchen.
“Yeah but where did you get it?… Some poncey Italian deli in St Albans I’ll bet” I say more to Jamie and catch him stuffing a few slices in his mouth, minus the bruschetta.
“Err no, just Waitrose” Tom yells from the kitchen…
Now, as luck would have it, we recently moved house and guess what our local supermarket is? Yep, you’ve guessed it, WAITROSE! So I scampered home and decided to build an entire recipe around an entire ball of smoked mozzarella and here it is! I really must make it for Tom and Dan, maybe in another 18 years when it’s my turn to cook.

Smoked Mozzarella & Tomato Tart
Serves 4 or 6 as a starter / takes 15 mins to prep, 20 mins to bake + 15 mins cooling time
You’ll need: A 10 inch non-stick loose bottomed tart tin or large baking tray 
Ingredients:
Spray oil
Baking paper
300g mixed tomatoes, sliced
250g smoked mozzarella, sliced
320g ready roll puff pastry
Handful black olives
Handful fresh basil leaves
Salt and pepper
1 egg, beaten
1 Tbs extra virgin basil oil (I use Pomora)

Method:
1. Preheat your oven to 200°C/180°C fan/gas 6
2. Spray your baking tray/tart tin with spray oil and top with a layer of baking paper. Spray again with oil and put to one side.
3. Slice the tomatoes (halve the cherry tomatoes) and slice the cheese. Roll out your puff pastry and roughly stretch it over your tart case (you don’t need to be very neat about this, this tart isn’t supposed to look perfect). Layer the bottom of the tart with the smoked mozzarella, leaving a good inch around it for the crust. Top evenly with the tomatoes and season well with salt and pepper. Pull the edges of the tart in on itself, creating a kind of crust. Top with a handful of black olives and scattering of fresh basil leaves.

4. Bake in the oven for 20-25 mins until golden brown. Leave the tart to cool for 10-15 minutes before topping with more fresh basil and a good drizzle basil oil. Serve with dressed salad leaves.

Smoked Mozzarella & Tomato Tart

If you’ve had a go at making my tart or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Open Spinach & Mushroom Lasagne

Open Spinach & Mushroom Lasagne

Seriously, why have I never thought about making this before? It’s elegant and sophisticated but only takes 20 minutes. Perfect for a date night meal in for two… Although mine ended up being a date night meal in for one — Jamie was out with his friend watching the Arsenal game yesterday. His loss… and Arsenal’s, 4 nil to Liverpool apparently.
Anyway, I’ll be making it again for Jamie soon because it was pretty special and there was something a little sad about me eating it on my own. It’s the sort of dish you want the person you’ve made it for, to roll their eyes into the back of their head and start groaning incomprehensible sex noises at you… So maybe don’t make it for your mum. Just kidding, it’s not THAT good but the thing that makes this dish, isn’t the garlicky mushrooms or the perfect paring of spinach and ricotta, it’s the truffle oil and capers. Truffle oil can be quite a rich, overpowering flavour but team it with fresh, zingy capers and it balances out nicely. Now you’ll have to excuse me, I have a very hungover boyfriend who needs my attention and an urgent fondant fancy.

Open Spinach & Mushroom Lasagne
Serves 2 / Take 20 minutes
Ingredients:
3 sheets of fresh pasta (cut in half to make 6 squares) TIP: Wrap up and freeze the rest of the pasta sheets to use another time
250g chestnut mushrooms, de-stalked and roughly sliced
260g spinach
3 tsp truffle oil (I use Pomora)
3 large garlic cloves, crushed
Handful of fresh thyme sprigs (the bigger the better, as you’ll need to fish them out of the mixture later)
150g ricotta
Vegetarian parmesan shavings
2 tsp capers
salt and pepper

Method: 
1. Take the fresh lasagne sheets and cut them in half creating 6 squares. Place in a saucepan and put to one side and pre-boil a kettle ready for later.
2. De-stalk and roughly chop the mushrooms and put to one side. In a large saucepan or cooking pot add a tsp of Pomora truffle oil, the crushed garlic and the fresh thyme. Cook on a medium to high heat for one minute before adding the mushrooms (if it gets a bit hot, add a dash of water to prevent from burning). Sweat for 5 more minutes and season well with salt and pepper. Turn the heat down to medium.

3. Once the mushrooms start to soften, add the spinach in handfuls of two. Mix in and allow to wilt before adding more handfuls. Cook for a further 5 minutes. Meanwhile, use this time to shave your parmesan. Once all the spinach has wilted, season again with salt and pepper and give it a good mix. Take off the heat and put the lid on to keep warm.
4. Boil the lasagne sheets in a saucepan for 3-4 minutes and then drain. Drizzle with a little bit of truffle oil and mix carefully with a spoon to prevent the sheets sticking together.
5. Assemble your lasagne by placing one sheet of pasta on each plate and top with a teaspoon of ricotta. Uncover the mushroom mixture and discard the thyme stalks (you my notice a bit of liquid at the bottom of the pot, to prevent the lasagne becoming too wet, use a slotted spoon). Top each lasagne sheet with a spoonful of the mushroom mixture. Add another layer of pasta, a teaspoon of ricotta and yet another spoon of the mushroom mixture. Top with the final pasta layer, a good dollop of ricotta and the last bit of the mushroom mixture.
6. Finally top with a teaspoon of capers, parmesan shavings, a good drizzle of truffle oil and a good crack of salt and pepper.

Open Spinach & Mushroom Lasagne

If you’ve had a go at making my open lasagne or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com

Pomora Extra Virgin Olive Oil

I use Pomora Extra Virgin Olive Oil almost everyday. I drizzle it over eggs on toast, spoon it into soups, mix it into silky salad dressings and even massage it into my face! I love the stuff and have ever since I went to my first ever olive oil tasting. Being a bit of an olive oil sceptic, I didn’t expect good quality olive oil to taste quite so different from my £5 supermarket brand but I was clearly, a complete fool.
Similar to wine, olive oil’s quality and taste are influenced by geographic factors, timing of the harvest, types of varietals and the good care of growers and producers. So basically, I had been drinking the olive oil equivalent of Lambrini for 10 years. Oh dear me.
So I adopted an olive tree and now receive quarterly deliveries from my grower Carmelo in Sicily. I get twelve cans a year, including six seasonal infused flavours that are great for everyday cooking. I drizzle basil oil over caprese salad, I mix truffle oil into pasta and brush garlic oil on toast. I whisk lemon oil into my salad dressings, roast vegetables in rosemary oil and drizzle chilli oil over my pizza. Oh and as for the six cans of original olive oil, it’s creamy, distinctive and utterly delicious. To find out how you can adopt an olive tree click here.

Adoption Pack

Carmelo, Sicily


(This is not an advert. All products featured in the section are products I genuinely use and like. No money has exchanged hands (unfortunately.)

Stuffed Jalapeños

Stuffed Jalapeños

I love my new house, despite the screaming toddler upstairs and the man who smokes and coughs his lungs up in the garden, it’s wonderful. However, there’s a much bigger problem than my neighbours phlegm…I now have an electric hob. I find it a mystifying and bamboozling piece of equipment, I mean how does one cook on such a thing? For a start, I should probably stop putting my hand on it to check if it’s hot (because it always is, despite taking 3 days to heat up). So, until I can learn to boil an egg successfully, I’m going to share something I made ages ago for Familes First Magazine.
These stuffed Jalapeños make the perfect starter or canapé for any Mexican feast. Surprisingly mild, these little babies ooze with cheesy goodness, what’s not to like?

Stuffed Jalapeños
Makes 20 / Serves 4 (6 per person) / Takes 25 minutes
Ingredients:
12 jalapeños
100g cream cheese
60g mature cheddar finely grated
Half a red onion, finely chopped
Handful of fresh coriander chopped
Small squeeze of lime
2 garlic cloves
Salt and pepper
Chopped chives to serve
1 lime sliced into wedges to serve

Method:
1. Preheat your oven to 200C/180C fan.
2. Slice all the jalapeños in half and scrape out the seeds carefully with a teaspoon. Be careful not to damage the jalapeños boats. Put to one side.
3.  In a bowl combine the cream cheese, grated cheddar, crushed garlic, sliced red onion, chopped coriander, a squeeze of lime and pinch of salt and pepper.
4.  Using a teaspoon fill your jalapeño boats and pop them on a couple of  baking trays lined with baking paper.
5. Bake in the over until the top of the cheese is ever so slightly browned, around 12 minutes.
6. Serve with lime wedges and topped with a sprinkle of freshly chopped chives.

Stuffed Jalapeños

If you’ve had a go at making my stuffed jalapeños or any of my recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com