Baklava & honey cheesecakes

Baklava & honey cheesecakes

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.

Baklava & honey cheesecakes

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


V – Vegetarian



Penne al’arrabiata

Penne al’arrabiata

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 chopped
2 tbs 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 vegetarian mozzarella (optional)
130g penne pasta
Fresh basil to serve


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 2 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.
3. Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
4. 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.

Penne al’arrabiata

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


– Vegetarian


Getting cosy in Wiltshire

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

Carrot cake loaf
Carrot cake loaf
Carrot cake loaf

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 markings on it.


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
45g sultanas
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 pecans, roughly chopped
Pinch of salt
150ml rapeseed oil
2 eggs
Cream cheese icing
130g cream cheese
30g soft unsalted butter
65g icing sugar


TIP: To store, refrigerate for 1-2 days at most and then allow to come up to room temperature before serving.


Method
1. In a small saucepan, heat the juice of an orange over a low to medium heat and add the sultanas. Warm through for 10 minutes before putting to one side to cool.
2. Meanwhile, grease the base and sides of a loaf tin with a bit of extra rapeseed 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.
3. 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 roughly chopped pecans and give it a good mix before incorporating in the grated carrots using a wooden spoon.
4. 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 1 hr or until a skewer comes out clean.
5. 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 clingfilm and refrigerate.
6. Allow the carrot cake to cool completely in the tin before turning out and topping with lashings of cream cheese icing. Delicious!

Carrot cake loaf
Carrot cake loaf

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


– 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

Braised tofu & kale bulgur bowl
Braised tofu with kale & bulgur wheat

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 
2 tsp sesame oil
120g bulgar wheat
350g firm tofu, squeezed and cut into thick slices
2 small onions, roughly sliced
½ tsp sea salt flakes
1½ tbs balsamic
1½ tbs light soy sauce
2 garlic cloves, peeled and chopped
300ml vegetable stock, I use /½ a Knorr stock pot
125g Shiitake or chestnut mushrooms, sliced
4 handfuls kale
2 spring onions, 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 stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 minutes. 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 15 minutes – stirring occasionally.
3. Once the onions have softened, add the garlic and cook for a further 3 minutes before adding 1½ tbs light soy sauce, 1 tsp balsamic vinegar, 300ml vegetable stock and the roughly sliced mushrooms. Up the heat and bring to the boil.
4. Once boiling, reduce the heat and carefully submerge the tofu slices into the broth before covering with a lid and cooking for 10 minutes. 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 adding a tsp of sesame oil to give it a nuttier flavour. Divide the bulgur wheat into bowls, top with the braised tofu and sprinkle with chopped spring onions.

Braised tofu with kale & bulgur wheat

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


– Vegetarian     Vn – Vegan    Df – Dairy free



Exmoor ramblings

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).


Exmoor ramblings


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 

Gnocchi with pea pesto and watercress
Gnocchi with pea pesto and watercress
Gnocchi with pea pesto and watercress

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 15 mins / Total time 15 mins / V
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
2 garlic cloves, peeled and chopped
2 tbs Extra virgin olive oil
¼ tsp sea salt flakes
400g fresh gnocchi
125g asparagus, chopped
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
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 1 minute before adding the gnocchi and cooking for 2 minutes (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 salad topped with a sprinkle of cheese, a good drizzle of olive oil and a crack of black pepper.

Gnocchi with pea pesto and watercress
Gnocchi with pea pesto and watercress

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


V– Vegetarian
❄ 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.



Savoury green drop scones

Savoury green drop scones
Savoury drop scones
Savoury drop scones

Let’s be honest, no right-minded person in their thirties is getting up early to make pancakes before work on Pancake Day. Chances are, you have no idea it’s Pancake Day until someone mentions it to you at work, and that’s when you realise you have no lemons, no maple syrup or anything remotely pancake-y in your house. However, if you don’t want to miss out on the ‘fun,’ but are not overly keen on the idea of lemon and sugar pancakes for dinner, then skip the supermarket on the way home and try my savoury drop scones – aka, Scottish pancakes.
Made mostly  from ingredients you may already have lying around, these little babies make the perfect midweek meal. Happy Pancake Day!


Savoury green drop scones
Makes 8-10 / Serves 2 / Hands on time 30 mins / Total time 30 mins / V
175g spelt, wholemeal or plain flour
200ml semi skimmed milk
1 egg
½ tsp baking powder
1 tsp rapeseed oil
3 springs onions, finely chopped
1 large handful of greens (you can use any chopped greens you like for this recipe – I use a mixture of savoy cabbage and kale but spinach, cavolo nero, chard or even brussels sprouts will work. You can also use grated root vegetables such as carrots or parsnips)
2 garlic cloves, finely chopped
Handful fresh coriander, chopped
50g vegetarian cheese of your choice – I used cheddar 
30g vegetarian Italian hard cheese or Parmesan* (optional)
½ tsp sea salt
Rocket, avocado slices and extra virgin olive oil to serve


Method
1. Preheat an oven to 100°C/80°C fan/210F/gas mark 1.
2. Weigh out the spelt flour and the baking powder and combine in a large bowl. Add 200ml of semi-skimmed milk to a jug and crack in 1 egg. Whisk the egg in the jug with the milk until fully incorporated. Put to one side.
3. Finely chop the spring onions, garlic, coriander and your selection of greens. Grate both cheeses and put to one side.
4. Add ½ tsp of salt to the flour and mix before making a well in the middle and pouring in the milk bit by bit, whisking continuously. Once you have a smooth batter, add the other ingredients until fully incorporated.
5. Put a large non-stick frying pan over a medium to high heat and add a tsp of rapeseed oil. Once hot, drop a heaped tablespoon of mixture into the pan and push down with the back of the spoon to create a round-dish shape. Repeat this process making sure the drop scones are not to close together. After a couple of minutes, flip the scones over and press down on them with the back of a spatular to help them cook through – feel free to flip them over a couple more time to insure they are cooked all the way through.
6. Turn the scones out onto a plate, cover loosely with foil and place in the warm oven while you make your second batch of scones. Repeat this process until you have no batter left. Serve warm with a simple rocket salad, sliced avocado, a good crack of black pepper and a drizzle of olive oil.

Savoury drop scones
Savoury drop scones


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


V– Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Celeriac & goats cheese soup

Celariac goats cheese soup
Celariac goats cheese soup
Celariac goats cheese soup

The other day, my friend Kaydence asked how old I was. I’m not quite sure how we got onto this topic, but I genuinely couldn’t remember.
“So, you were born in 1984 in June, yeah? So that would make you…” Kay started counting on her fingers. “Thirty four,” she said triumphantly, as she swigged her giant gin and tonic – when did gin glasses get so big?
“Really? I’m pretty sure I’m thirty five.” I replied, texting my mother.
“How do you not know how old you are?” Kaydence asked, baffled and slurring slightly.
“Well, I guess because no one really asks me how old I am these days – must have just forgot,” I laughed, as a wall of ice hits my teeth. “Hey. where did all the gin go?”
My phone flashes and I see a blurry text message from my mum.
“Hi, Corricles,” I read aloud – Kay sniggers. “You were born in 1984, so you are thirty four. I’M THIRTY FOUR! BRILLIANT!” I slam my fist on the table a little too hard, causing a bit of unwanted attention from the locals – oops. “It’s like I’ve gained a year,” I say, in a slightly more hushed tone. Kaydence raises her glass and toasts to my newly discovered youth, before slumping her head on the table.
The next day I woke feeling dehydrated and tired – but thirty four. Huzzah! So, I decided to treat myself to a loaf of walnut bread in Tesco to go with this gorgeous celeriac and goats cheese soup. Just what I fancy on a freakishly warm February day – I know, we’re all doomed.


Celeriac & goats cheese soup
Serves 4 / Hands on time 20 / Total time 40 mins / V Gf* ❄
You’ll need: Hand blender or food processor
30g unsalted butter
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
½ tsp salt flakes
1 medium celeriac (400g), peeled and chopped
1 litre vegetable stock, I use 1 Knorr stock pots
125g vegetarian soft goats cheese + extra to garnish
Black pepper
Extra virgin olive oil to serve


Method
1. Over a medium heat in a large pot, sweat the chopped onion and garlic down in the butter along with ½ tsp of salt flakes. Put the lid on and soften for 10 mins, stirring frequently.
2. Meanwhile, peel and chop the celeriac. Add to the softened onions along with the vegetable stock and a pinch of black pepper. Up the heat and bring to the boil, before reducing and simmering for 20 minutes with the lid on. Once the celeriac is soft, take the pot off the heat and blend well with  a hand blender or food processor until smooth.
3. Add the soft goats cheese and blend again until your soup is silky smooth. Ladle into bowls, top with any spare goats cheese, extra virgin olive oil and a good crack of black pepper.

Celariac goats cheese soup
Celariac goats cheese soup

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


V– Vegetarian   Gf*– Knorr stock pots are gluten free but some stock cubes may not be. Always check the label.
❄ Suitable for home freezing once cooled. Consume within 3 months.


Homemade vegetable stock

Homemade vegetable stock
Homemade vegetable stock
Homemade vegetable stock

Would you judge me if I told you that I ate half a stuffed crust pizza, a tube of Smarties and three Percy Pigs for breakfast? Perhaps let’s not go there then, but suffice to say, I feel disgusting – diet starts tomorrow.

So in a bid to absolve myself, I made this hearty vegetable stock that I could drink to cleanse my junk-food-laden soul – or simply to make a delicious soup that I will share with you next week. I’m sure you’re on tenterhooks.

Homemade vegetable stock
Makes 1 litres / Hands on time 15 / Total time 1 hr 30 mins / V Vn Gf Df  
You’ll need: A large pot with a lid
1 tbs rapeseed oil
3 garlic cloves, bashed
3 carrots, peeled and roughly chopped
3 onions, peeled and roughly chopped
5 sticks of celery, roughly chopped
1 large leek, roughly chopped
4 sprigs rosemary
1 small bunch of thyme
1 Bay leaf
2 tsp salt flakes
1 tsp black peppercorns
2 litres boiling water


Tip: Bear in mind that you will be left with half the amount of stock than water you put in. If you wish to make more than one litre consider doubling the recipe.


Method
1. Peel and roughly chop the carrots, onions, celery and leek. Using the flat part of a knife, apply pressure to the garlic cloves until they split open (no need to chop them). Add a tbs of rapeseed oil to a large pot with a lid and set over a medium heat. Add the chopped vegetables along with the salt before giving a stir and covering with the lid. Leave to sweat for 15 minutes, stirring occasionally.
2. Once softened, add 2 litres of boiling water straight from a kettle, turn up the heat and bring to a boil. Turn down the heat to a simmer and add the rosemary, thyme, peppercorns and bayleaf. Simmer away for one hour.
3. Carefully strain the stock through a sieve into a large bowl and use immediately or allow to cool and freeze to use another day.

Homemade vegetable stock
Homemade vegetable stock

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


V– Vegetarian   Vn– Vegan    Gf– Gluten free    Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.