Homemade labneh

Labneh
Homemade labneh
Homemade labneh

When it comes to making things like cheese and bread, I have to admit that I have a bit of a bad attitude. I mean, why would I bother when I can buy a lovely loaf of bread from the shop made by someone who actually knows what they’re doing? I know that’s not the point, but sometimes I find it hard to snap out of my stubborn, convenience-obsessed self.
So, after accidentally adding two pots of Greek yoghurt to my online shopping basket, I decided to roll up my sleeves and have a go at making labeh* – I mean, there’s only so much yoghurt a girl can eat.
I dug out the muslin cloth I used to make cheese three years ago and draped it over an inadequately sized sieve, balanced over an inadequately sized bowl. I added salt to my yoghurt and poured it straight into the muslin and tied it in a knot. Okay, what next? Oh, is that it? Well, that was easy. So I walked off and enjoyed an afternoon watching Blake Lively almost get eaten by a very big shark in The Shallows.

*For those of you that don’t know, labneh is literally strained yogurt. It has the texture of cream cheese but the flavour of Greek yoghurt and is utterly delicious. Serve with salads, roasted vegetables, on toast or check out what I decided to make with it next week. Oh, I bet you’re on tenterhooks.


Homemade labneh
Makes 350g  / Hands on time 10 mins / Total time 10 mins + 20-24 hours draining / V Gf
You’ll need: Roughly a metre of fine muslin
500g full-fat Greek style yogurt
1 heaped tsp of sea salt flakes


Method
1. Place a sieve over a large bowl and cover with a muslin cloth folded in half (you need to fold the muslin to prevent yogurt seeping through, you only want to remove the liquid).
2. Add the salt directly to the tub of yogurt and stir well with a butter knife (you can use a spoon but the surface area of a butter knife is smaller so you’re less likely to spill the yogurt).
3. Once combined, spoon the yogurt straight into the muslin cloth. Gather up the edges and tie in a tight knot (the liquid draining out of the yogurt should be relatively clear). Keep in a cool dry place for 20-24 hours covered with a tea-towel (the longer you leave the labneh the thicker it will become).
4. When you’re ready, give the labneh a final squeeze to get rid of any excess water before untying the knot. Tip the labneh into an air-tight container and store in the fridge. Consume within 3 days.


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

V– Vegetarian    Gf– Gluten free


 

Spring green egg fried rice

Spring green egg fried rice
Spring green egg fried rice
Spring green egg fried rice

August. Is. Evil! Sure, the weather’s nice, and for one blissful month, I don’t have to share my commute with hundreds of school children, but just as I’m about to pour myself a well-deserved gin and tonic and plan the weekend ahead, I notice that I don’t have a single weekend free until mid-September. NOOOOOO! Weddings, Christenings, birthdays and reunions clog up my iPhone calendar like virtual turds that just won’t flush. I decide to leave the glass and take the bottle of gin to my wardrobe, where I stare blankly before deciding which outfits I can get away with wearing at least twice.

Four weeks on and I have successfully godmothered, danced and drunk my way through the wedding season. So it will come as no surprise that when I finally get a weekend to do what I want to do, I come down with a disgusting cold.
“At least you’re not an American prisoner of war in Vietnam” Jamie says, rather unsympathetically. Yes, well, I guess there’s always that I think, as I reach for the already empty box of tissues.

And what has any of this got to do with egg-fried rice? Admittedly, not much, apart from the fact that egg-fried rice was the only thing I managed to pull together before I collapsed into my bed for a few days. Top with a fried egg and serve drizzled with soy sauce. Yummers.


Spring green egg fried rice
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Gf Df
You’ll need: One small and one large frying pan
3 tsp sesame oil
3 spring onions, sliced into strips (keeping a little back for garnish)
2 garlic cloves, peeled and chopped
Knob of ginger, grated
3 eggs (one egg beaten)
80g spring greens (roughly two handfuls)
30g frozen peas
250g cooked brown basmati rice
2 tbs light soy sauce

Method
1. Add 1 tsp of sesame oil to one small frying pan and 1 tsp of sesame oil to one large frying pan. Put the large frying pan on a medium heat and allow the oil to warm up. Meanwhile chop the spring onions, garlic and grate the ginger. Add these to the pan and cook for a few minutes until they start to soften.
2. Add the beaten egg and allow to cook for 30 seconds before using a spoon to break up the egg. Add the chopped greens and the frozen peas along with a dash of water to help them steam. Allow to cook for another couple of minutes.
3. Meanwhile, put the smaller frying pan on a medium to high heat and crack in both eggs. Fry until the white is set but the yolk is still soft.
4. Whilst the eggs are cooking, add the cooked rice, soy sauce and a tsp of sesame oil to the greens and cook for a further 3 minutes. Finally, divide into bowls and serve topped with a fried egg and a sprinkling of chopped spring onions.

Spring green egg fried rice
Spring green egg fried rice

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


V– Vegetarian    Gf– Gluten free    Df– Dairy free


Black bean quesadillas

Black bean quesadillas
Black bean quesadillas
Black bean quesadillas

Essentially, a quesadilla is a Mexican cheese toastie – and seriously, what’s not to like about that?! There’s also no toastie machine/fancy single- contact grill involved, you can simply squidge these babies into your frying pan and fill them with all sorts of magical fillings. In fact, it reminded me of the Branston pickle and cheese toasties my mum used to make me. I remember it like it was yesterday, that first glorious bite that would send a molten cheesy Branston pickle lava to run down my chin, burning my face and the inside of my mouth. Good times.
Anyhoo, until I come up with a safe alternative to the Branston pickle toastie, let’s squash some black beans together with some cheese and have a fiesta. Quesadillas are easy to make and a great way to get rid of leftovers, because you can fill them with pretty much anything, just as long as you have some kind of cheese to bind it all together. I’ve said it once and I’ll say it again (a bit more sincerely this time) ‘good times’.

Black bean quesadillas
Makes 2 quesadillas / Hands on time 30 mins / Total time 35 mins /
1 tsp rapeseed oil
1 small white onion, peeled and thinly sliced
½ tsp ground cumin
1 tsp smoked paprika
Pinch of chilli flakes
1 corn on the cob, kernels removed
1 can black beans, drained and rinsed
1 lime
Handful of fresh coriander chopped
200g grated vegetarian cheddar (100g per quesadilla)
4 large wholemeal tortillas
Salt and pepper
To serve 
2 spring onions, chopped
Avocado, stoned and scooped out

Method
1. Preheat an oven to 140°C/120°C fan/ 275°F/gas mark 1 and place 2 large oven-proof plates inside. Meanwhile, in a large frying pan or casserole dish, sweat the sliced onions in the rapeseed oil with a good pinch of salt until softened (add a dash of water if the onions are catching to help them steam).
2. Once the onions are soft, add the smoked paprika, cumin and chilli flakes and continue to cook for a few minutes, stirring continually (if the spices start to stick to the bottom
, add a dash of water to loosen them up). Meanwhile, carefully run a sharp knife down the sides of the corn on the cob to remove the kernels and add them to the pan along with the black beans and the juice of half a lime. Give it all a good stir and season with salt and pepper to taste. Cut the remaining lime into wedges.
3. Cook the bean mixture for a further five minutes on a medium to high heat before adding a handful of chopped coriander. Take off the heat, cover with a lid and put to one side.

TIP: Once cooled the filling can be frozen. I usually only make one quesadilla and freeze the other half of the bean mixture for another day. To freeze, fully cool before spooning into an airtight container and freezing for up to 3 months. 


4. Grate the cheese (100g per quesadilla) and put to one side. *Put a large non-stick frying pan on a medium to high heat and place a wholemeal tortilla inside. Top with half the bean mixture and spread it out evenly. Sprinkle with half the cheddar and top with another tortilla. Press down on the quesadilla with a spatular as it is cooking to make sure it is as flat as possible (this makes it easier to flip). Cook for 5 minutes before flipping and cooking on the other side for a further 5 minutes.


TIP: Don’t be scared to flip the quesadilla, just do it quickly. I never manage to flip mine perfectly but once it’s flipped you can tidy it up a bit in the pan).


5. Using oven gloves, carefully remove one of the plates from the oven and turn the first quesadilla out onto it. Cover with foil and place back in the oven on top of the other plate to keep warm. Repeat the process from the for the second quesadilla.
6. Once the second quesadilla is ready, carefully remove the first quesadilla for the oven along with the foil and the other hot plate (the plates will be very hot so please use oven gloves and handle with care). Turn the second quesadilla out onto the remaining hot plate, cut each quesadilla into eighths and serve with lime wedges and sprinkled with chopped spring onions. 

Black bean quesadillas
Black bean quesadillas


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


V– Vegetarian     – The bean mixture can be frozen for up to 3 months once cooled.

Saag paneer with kale

Saag paneer
Saag paneer
Saag paneer

This is what I order every time I eat in an Indian restaurant. I always have the intention of trying something new, but I don’t like change. So, when the waiter looks at me, pen poised, I always utter the same words. “…And I’ll have a saag paneer, taka dhal and a chapati, please. Oh and I’ll just share Jamie’s rice.” (Jamie scowls.)

This isn’t the first time I’ve had a go at making saag paneer, though – I’ve made it once before the more traditional way, using a ton of fresh wilted spinach, drained and squeezed by hand – but I ain’t got time for that these days, far too hungry. So I came up with this quicker, less labour-intensive version (#storyofmylife).


Saag paneer with kale 
Serves 4 / Hands on time 50 mins / Total time 50 min / V ❄ 
You’ll need: A hand blender or food processor
1 tbs rapeseed oil
500g paneer, cut into chunks
1 white onion, peeled and chopped
½ tsp salt
Knob of ginger (1 inch), grated
5 garlic cloves, peeled roughly chopped
1 green chilli, de-seeded
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground fenugreek
½ tsp garam masala
500ml vegetable stock, I use 1 Knorr vegetable stock pot
150g spinach leaves
150g kale, roughly chopped
Handful of fresh coriander, roughly chopped
To serve (optional)
Lime wedges, chapatis, brown basmati rice

Method
1. Slice the paneer into chunks and fry in batches in the rapeseed oil over a medium to high heat in a casserole dish with a lid (the paneer can spit a bit so you may need to cover with a lid). Once the paneer is browned on all sides, remove from the pan and leave to drain on kitchen paper. Put to one side.
2. In the same casserole dish, add the chopped onion and a bit more oil and a sprinkle of salt. Give it a mix before covering with a lid and cook on a medium heat until soft (you may need to add a dash of water to help the onions steam).
3. Add the garlic, fresh ginger and the chopped green chilli. Cook for a further few minutes before adding the all the spices. Add a dash of water to help loosen the spices a bit and to stop them from sticking to the bottom of the pan. Cook for a further 5 minutes.

4. Add the stock and give it a good stir before adding the spinach in batches. Once wilted, add the kale and continue to cook until the kale has softened. Remove from the heat and blend with a hand blender until smooth.
5. Return the sauce to a medium to high heat and add the paneer. Bring to the boil and cook for 5 minutes or until the paneer has softened. Serve immediately with boiled brown basmati rice and chapatis. 

Saag paneer
Saag paneer

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


V– Vegetarian   ❄ Freeze the fried paneer and curry sauce separately. Defrost before combing and heating through until piping hot. Consume within 3 months.


Avocado breakfast sarnie to go ​

Avocado breakfast sarnie to go
Avocado breakfast sarnie to go
Avocado breakfast sarnie to go

I would love to be the kind of person who springs out of bed at 6am to enjoy 30 minutes of yoga before mindfully eating a homemade smoothie bowl. The kind of person who has their clothes already laid out from the night before and who needs nothing more than a sweep of red lipstick before they’re out of the door catching the early bus to work. Clearly, I am not this person. Occasionally I manage to get up at 7.30am to do 10 minutes of Pilates in my pyjamas before making an omelette – but that’s as close as I’m ever going to get.
Most of the time, you’ll find me crawling out of bed at around ten past eight, before rushing around like a headless chicken until I’m out the door with my top on inside out. I suppose I could try to get up earlier and make myself a nutritious breakfast, and you know what – sometimes I do. But on the days I don’t/can’t be arsed, I need a solution – and this is it. One piece of rye bread filled with avocado, smoked paprika and pumpkin seeds, BOOM! It’s quick, easy and not too messy and stinky to eat on the bus. Hallelujah!


Avocado breakfast sarnie to go
Serves 1 / Hands on time 5 mins / Total time 5 mins / V Vn Df
1 piece of dark rye bread
½ a ripe avocado
1 tsp smoked paprika
Small handful pumpkin seeds
Few drops of Tabasco smoked chipotle sauce (optional)
Salt and pepper

Method
Lightly toast a piece of rye bread before mashing half an avocado on top of it with a fork. Spread the avocado out evenly and sprinkle with salt, pepper, smoked paprika and a few drops of smoked chipotle sauce (optional). Scatter over the pumpkin seeds before halving the toast and sandwiching one piece on top of the other. Wrap in baking paper or pop in a sandwich bag and enjoy on the go.
TIP: I freeze rye bread a loaf at a time to insure I always have some ready to go. If toasting from frozen, allow a bit of extra time. 

Avocado breakfast sarnie to go
Avocado breakfast sarnie to go

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


V– Vegetarian    Vn– Vegan    Df– Dairy free


Plum & ginger cobbler

Plum and ginger cobbler
Plum and ginger cobbler
Plum and ginger cobbler

So, this was supposed to be a peach and gooseberry cobbler, but Morrisons ran out of peaches and gooseberries (let’s be honest, it’s unlikely Morrisons stock gooseberries, but I live in hope). So my peach and gooseberry cobbler turned into an apricot and blackberry cobbler – but guess what? No blackberries. However, to my amazement, they had apricots. YES! But what goes with apricot other than peach? Plum? That old classic combination of plum and apricot. Is that a thing? Probably not, but I decided to give apricot and plum cobbler a chance.
So, after wrestling with a rather elderly but scrappy lady* for the last two packets of plums, I returned home only to realise my apricots were rock hard, so I settled for a plum and ginger cobbler – it was clearly meant to be.

*Don’t worry about the elderly scrappy lady, she could clearly look after herself and had a whiff of Stella Artois about her.


Plum & ginger cobbler
Serves 6 / Hands on time 35 mins /Total time 1 hr /
You’ll need: Deep casserole dish
For the filling
12 ripe plums, each sliced around the stone in 4 big chunks
80g light brown sugar
Juice and zest of a lemon
Juice of an orange
1 tbs self raising flour
1½ tsp ground ginger
For the topping
250g self-raising flour
100g ground almonds
1 tsp baking powder
Pinch of salt
½ tsp ginger
60g caster sugar
90g cold unsalted butter, cubed
150g full fat Greek yogurt
4 tbs semi-skimmed milk
1 egg yolk
1 tsp vanilla extract
Handful flaked almonds (optional)
2 tsp soft brown sugar
Crème fraîche or vanilla ice cream to serve (optional)

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 7. Start by taking each individual plum and standing it upright on a chopping board. Using a sharp knife as close to the stone as possible, slice in a downwards motion on all four sides of the plum leaving you with four chunks. Discard the stone and repeat this process with the rest of the plums.
2. Tip the plums into a deep oven dish and squeeze over the juice of an orange and a lemon along with the lemon zest. Sprinkle over the soft brown sugar, 1 tablespoon of flour and ground ginger and give it all a good mix. Put in the oven and bake for 20-25 minutes.
3. Meanwhile in a bowl, whisk together the Greek yogurt, milk, vanilla extract and egg yolk. Put to one side.
4. In a larger separate bowl, combine the self-raising flour, ground almonds, caster sugar, salt, ground ginger and the baking powder. Add the cubed cold butter and start rubbing it into the flour mixture using your hands until you have breadcrumbs.
5. By now your plums should be soft. Keeping the oven on, remove the plums and set aside to cool before mixing the wet ingredients with the dry (as soon as you combine the two they will start interacting with each other, you don’t want that as this could prevent a good rise later).
6. Pour the wet ingredients into the dry and mix well with a wooden spoon until you have a sticky dough. Using wet hands (this prevents the dough sticking to your hands) take small handfuls of dough, roll in-between your palms before topping the plums. Repeat this process until the plums are covered in an even layer of dough (don’t worry if the top looks a bit messy and you have a few holes, the dough will rise and expand in the oven disguising your shoddy workmanship). Sprinkle over a handful of flaked almonds and couple of teaspoons of soft brown sugar.
7. Bake in the oven for around 20-25 minutes or until the top of your cobbler is well risen and golden in colour. Remove from the oven and allow to sit for 5-10 minutes before serving. Spoon into bowls and top with crème fraîche or vanilla ice cream. 
Plum and ginger cobbler
Plum and ginger cobbler

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


V– Vegetarian    Once cooled, suitable for home freezing in an airtight container. Consume within 3 months.


kale & walnut pesto

Kale and walnut pesto
Kale and walnut pesto
Kale and walnut pesto

I don’t know why I thought that making my own pesto would be such a chore, but even in my hungover state it only took 10 minutes. Good thing, too, as I’d spent the previous evening dancing the night away – along with 60,000 other people – to Britney Spears at Brighton Pride. The last time I saw Britney thrust her way across a stage in her knickers was back in 2003, and she hasn’t changed a bit. Unfortunately, the same cannot be said for me, although I did manage to squeeze my rather soft 34-year-old self into a corset and some fishnets – classy.
Anyway, so Sunday morning was a bleak affair, waking up with panda eyes and covered in other people’s glitter. I couldn’t face leaving the house’ so made do with what I had – a bit of kale, a handful of walnuts and an overactive basil plant. I hope you enjoy the results stirred through some delicious pasta.


Kale and walnut pesto
Makes 8 servings / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df 
You’ll need: A food processor
50g walnuts (aprox one handful)
2 garlic cloves, peeled and  roughly sliced
1 handful of kale, heavier stems removed and discarded
30g fresh basil
Salt and pepper
4 tbs Pomora extra virgin olive oil


Method
1. Roughly peel and chop the garlic before adding it to a food processor, along with the walnuts and a handful of kale (heavier stems removed). Blitz on full for about 10 seconds or until you have a rough paste.
2. Add the fresh basil, a good sprinkle of salt and pepper and give it another blitz – this time for a bit longer until you have a slightly smoother paste.
3. Lastly, add 3 tbs of extra virgin olive oil before blending for a final time (how long you blend is up to you depending on how smooth you like your pesto).
4. Spoon into a jar and top with 1 tbs of extra virgin olive oil. Store in the fridge for up to a week and enjoy stirred through pasta, drizzled on salads or simply spread on toast. Tasty!

Kale and walnut pesto
Kale and walnut pesto

If you’ve had a go at making my pesto 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 in an airtight container. Consume within 3 months.

Smoked paprika rosti with asparagus

Smoked paprika rosti with asparagus
Smoked paprika rosti with asparagus
Smoked paprika rosti with asparagus

The last time I made a rosti was in a home economics lesson at school when I was nine. I wasn’t such a fan of cooking back then, partly due to this particular rosti-making experience. I added far too much oil and heat to my pan, resulting in my rosti spitting hot oil at me like an angry llama. The results were abysmal, my arms were flecked with burns and my rosti scorched on the outside and raw in the middle.
Well, not this time, you rosti bastard – this time I will win and you will lose and I will spit on your arms. How do you like that? Anyway, turns out that rostis are pretty easy to make, and I was clearly a young fool with a rubbish home economics teacher.


Smoked paprika rosti with asparagus 
Serves 1 / Hands on time 20 mins / Total time 25 mins / V Gf Df
You’ll need: A small, non-stick, frying pan
1 tsp rapeseed oil
1 large baking potato (300g) peeled and grated
Half a small red onion, peeled and grated
½ tsp smoked paprika
Pinch of chilli flakes
2 eggs – one yolk for the rosti and one egg for poaching
Handful of asparagus
salt and pepper


Method
1. Combine the grated potato, red onion in a bowl and give it a good stir. Tip out onto a clean tea-towel before gathering up the corners and squeezing out the excess moisture. Once squeezed, discard the water and pop back in the bowl. Add the chilli flakes, smoked paprika, egg yolk and season well with salt and pepper before giving it a good stir. Put to one side.
2. Fill a small saucepan three-quarters of the way up with boiling water and put on a medium heat to simmer (bear in mind this saucepan needs to be big enough for the asparagus and a poached egg). Trim your asparagus to the appropriate size for your pan and crack the egg into a small teacup or ramekin. Put to one side.
3. In a small non-stick frying pan over a medium to high heat, add a teaspoon of rapeseed oil. Once hot, tip your rosti mixture into the centre and then using the back of a spoon, spread it out to the edges by pushing gently down on it. Leave to sizzle for around 5 minutes. To help flip the rosti without breaking it, I use a plate. Simply place a large plate over the frying pan and carefully turn the frying pan upside down, transferring the rosti to the plate. Return the frying pan to the heat before easily sliding the uncooked side of the rosti into the frying pan from the plate.
4. Cook the other side of the rosti for around 5 more minutes whilst you boil the asparagus and cook the egg. In the simmering water, slowly tip your egg out from a teacup or ramekin. Give it few seconds to settle before carefully adding the asparagus to cook next to it for around 2-3 minutes, before removing carefully with a slotted spoon.
5. Slide your rosti onto a plate and top with the boiled asparagus and soft poached egg. Season with salt and pepper and devour.

Smoked paprika rosti with asparagus
Smoked paprika rosti with asparagus

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


V– Vegetarian    Gf– Gluten free    Df– Dairy free    – Once cooked, suitable for home freezing for up to 3 months.


Healthy sweet potato & chickpea korma

Healthy sweet potato & chickpea korma final
Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

I woke up this morning and ordered a McDonald’s from my hungover bed to be delivered to my door. What a glorious time to be alive. Two hash browns and an egg McMuffin later, I was still hungry, so dragged myself out of bed and into my kitchen to make a big old vat of vegetable korma – bit random, but that’s what I fancied, and I couldn’t afford another Uber Eats.

Light, fragrant and with only three tablespoons of cream, this healthier korma makes the perfect Saturday night fake-away or a Sunday morning hangover cure. Serve with rice and, if you’re feeling frisky, a garlic and coriander naan.

Healthy sweet potato & chickpea korma
Serves 4 / Hands on time 30 mins / Total time 55 mins / V 
You’ll need: A stick blender or a food processor. Pestle and mortar
1 tbs rapeseed oil
2 onions, chopped
4 large garlic cloves, sliced
Knob of ginger, grated
½ tsp salt
8 cardamon pods, shelled and crushed
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground turmeric
Pinch of chilli flakes
1 bay leaf
Pinch of saffron (optional)
2 tsp caster sugar
1 tbs plain flour
400ml cold water
3 tbs double cream
1 large sweet potato (around 300g), peeled and cubed
1 can chickpeas, rinsed and drained
Handful frozen peas
Handful fresh coriander, chopped
Boiled brown basmati rice to serve (optional)
Salt and pepper


Method
1. In a large casserole dish with a lid, sweat the chopped onions, garlic and ginger together in the oil. Add the salt and cover with a lid. Cook on a medium to low heat for 10 minutes, stirring occasionally to prevent burning. Meanwhile, bash the cardamon pods in a pestle and mortar, spilling out the seeds. Discard the shells and grind.
2. Once the onions are soft, add the cardamon, cumin, coriander, chilli flakes, turmeric and the bay leaf and give it a good stir. Cook for a further 5 minutes, adding a dash of water to the mix if needed to prevent burning.
3. Add the saffron, sugar and the plain flour and stir. Add the water slowly in a steady stream bit by bit stirring continuously until incorporated. Bring to the boil and then reduce to a simmer for 10 minutes. Take off the heat, remove the bay leaf and add the double cream. Blend the curry sauce with a hand blender or food processor until you have a smooth consistancy.
4. Return the pot to a medium heat and add the sweet potato chunks. Bring to the boil and then reduce to a simmer, cover and cook for a further 15 minutes, stirring occasionally.
5. Add the drained chickpeas, stir and cook uncovered for 5 more minutes before finally adding the frozen peas. Cook for couple more minutes before spooning into bowls and topping with chopped coriander. Serve with brown basmati rice or bulgar wheat.

Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

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


V– Vegetarian    – Suitable for home freezing once cooled. Consume within 3 months.


Leek & cheese muffins

Leek and cheese muffins
Leek and cheese muffins
Leek and cheese muffins

Muffins seemed like a good idea until I realised I’d have to turn the oven on in my already stiflingly-hot flat. What the hell was I thinking? It’s 30°c in London today, I should be lying under a tree somewhere, sucking on a Calippo and reading a sonnet. But no, instead, I’m angrily chopping leeks and grating cheese in a bid to jazz up my breakfasts. Was it worth it? Well, it was for Jamie. I’d only eaten one before he got to them – they never had a chance.


Leek & cheese muffins
Makes 6 large or 12 regular muffins / Hands on time 20 mins / Total time 45 mins + cooling / V* 
Dry ingredients 
2 leeks (150g), finely diced
100g Parmesan or *vegetarian Italian hard cheese, grated
Few sprigs of Thyme, leaves picked
¼ tsp Nutmeg
½ tsp dried parsley
½ tsp herbs de Provence
1 tbs pumpkin seeds (extra for sprinkling)
200g spelt or wholemeal flour
50g oats
2 tsp baking powder
½ tsp bicarbonate of soda
Salt and pepper
Wet ingredients
2 large eggs
250g semi-skimmed milk
4 tbs rapeseed oil
1 tsp Dijon mustard


Method
1. Preheat an oven to 200°C/180°C fan/ 400F/gas mark 6. Line a tin with muffin cases and finely dice your leeks – put both to one side. Combine the dry ingredients together (excluding the leeks and a small handful of grated parmesan) in a large bowl and give it a good mix.
2. In a separate smaller bowl, whisk together the wet ingredients until fully incorporated.

3. Pour the wet ingredients into the dry and stir with a wooden spoon until roughly combined, being careful not to over-mix. Add the diced leeks and stir until evenly distributed.
4. Evenly spoon into the muffins cases and top with a sprinkling pumpkin seeds and a little parmesan. Bake in the oven for 20 mins for 12 muffins or 25-30 mins for 6 large muffins. The muffins are cooked when a toothpick is inserted and comes out clean. Leave to rest in the tin for 5 minuets before turning out onto a cooling rack. Serve warm with butter or leave to cool completely and enjoy on the go.
STORE: Either in an airtight container and gobble up within a couple of days or freeze and defrost on demand (that’s what I do).

Leek and cheese muffins
Leek and cheese muffins

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


V– Vegetarian (use vegetarian substitute for Parmesan
❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.