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.



Welsh rarebit

Welsh rarebit
Welsh rarebit
Welsh rarebit

Easy, cheap and bad for your cholesterol, this teatime treat is the kind of oozy comfort food that blocks your arteries with love (and fat) – just what the doctor may have ordered back in 1725.
Believed to have taken off in 18th century England, it may surprise you to learn that Welsh rarebit isn’t Welsh at all, but an English dig at poverty stricken Wales – nice. Rabbit was a poor man’s meat in England, whereas the poor man’s ‘meat’ in Wales was cheese, thus the name ‘Welsh rabbit’. Although somewhere along the way, the alternative spelling, ‘rarebit’, crept in for some reason, and no one really knows why. Anyhoo, that’s not to say that the Welsh didn’t eat Welsh rarebit – cheese, bread and beer were food staples of the time. Sounds worryingly like my current diet. Oh well, scurvy here I come…


Welsh rarebit
Serves 1 / Hands on time 10 mins / Total time 15 mins / V
100g vegetarian mature cheddar, grated
1 egg yolk
1 tbs beer or stout (or milk if you don’t have any)
½ tsp English mustard
1 tsp vegetarian Worcestershire sauce*
2 thick slices of bread


Method
1. Grate the cheese and place all apart from a small handful in a bowl along with the egg yolk, stout, English mustard and vegetarian Worcestershire sauce. Stir well and put to one side.
2. Put a grill on a high heat and toast the bread in a toaster before spreading evenly with the cheese mixture. Sprinkle over the remaining cheese and place both slices on a baking tray. Place under the hot grill for 1-2 minutes or until the cheese has started to bubble and brown. Serve immediately.

Welsh rarebit
Welsh rarebit

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


V– Vegetarian
*Most brands of Worcestershire sauce regretably not vegetarian as they contain fish so always check the label. I used a vegan brand in this recipe called Biona. 



Cheese and Marmite scones

Cheese and Marmite scone
Cheese and Marmite scone
Cheese and Marmite scone

Are you skint, even though you’ve literally just been paid? Welcome to my life. As quickly as my pay cheque came – ‘pay cheque’ what am I, American? Anyway, no sooner had I been paid then the money swiftly vanished out of my account, leaving me with, well, not with nothing, but not with very much at all. It’s like I get robbed every month – stupid London.
Anyhoo, in light off my continuing impoverishment (perhaps I shouldn’t have spent so much money on Tina Turner The Musical tickets) I had to ditch the recipe I was going to make and swap it for something I could cobble together with ingredients I already had. Cheese and Marmite scone anyone?

Cheese and Marmite scones
Makes 10 / Hands on time 30 mins / Total time 40 mins / V
You’ll need: 5cm cookie cutter
1 ½ tbs Marmite
1 tbs boiling water
350g self-raising flour
1 tsp baking powder
80g cold unsalted butter, cubed
80g vegetarian mature cheddar, grated
175ml semi-skimmed milk
1 egg
15g grated vegetarian Italian hard cheese or Parmesan*


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line 2 baking trays with baking paper. Put to one side.
2. In a small bowl add 1 ½ tbs of Marmite and cover in 1 tbs of boiling water. Using a teaspoon, mix well until the Marmite has dissolved into a more workable liquid. Put to one side.
3. Combine the flour and the baking powder together in a large bowl and mix well before adding the cold cubed butter. Using your hands, work the butter into the flour with your fingers until you have fine breadcrumbs. Add the grated cheddar and mix well with a cutlery knife .
4. Warm the milk slightly in a pan (it’s important that you don’t over heat the milk, it should be lukewarm). Take off the heat and mix the Marmite liquid into the milk (leaving a little of the Marmite liquid behind for the topping later). Place the baking trays in the oven to warm up.
5. Make a well in the flour mixture and pour in the Marmite milk. Using a cutlery knife, mix quickly until combined (you need to work quickly as the warm milk with activate the raising agents in the flour).
6. Flour a clean work surface and tip the dough out onto it. Using your hands (and being carful not work the dough too much) pat the dough into a kind of giant burger shape roughly an inch thick. Flour the cutter before plunging into the dough, twist and pull out creating your scone. Continue until you can’t make anymore, before gathering up any excess dough and reshaping to produce more scones. Carefully remove the baking trays from the oven. Place the scones evenly on the trays (making sure you have enough space between each scone for them to rise).
7. Crack the egg into the bowl containing the remaining Marmite water and beat well with a fork. Brush the top of each scone with the egg and top with a small sprinkling of Italian hard cheese. Bake in the oven for 10-13 minutes or until they’re a lovely golden brown. Leave to cool for 5 minutes before serving warm with butter and an extra spread of Marmite for those who really love it.

Cheese and Marmite scone
Cheese and Marmite scone

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


V– Vegetarian
❄ 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.



Red pepper & tomato lasagne

Red pepper & tomato lasagne
Red pepper & tomato lasagne
Red pepper & tomato lasagne

I tend to find myself crying a lot these days. Not about anything important – in fact, it’s the trivial things that really set me off. A slightly sentimental advert, a chick and a cat becoming friends or even just spilling coffee granules on the kitchen floor.
For example, today I’ve already cried twice, and both times were during the first half hour of Harry Potter film ‘The Goblet of Fire’. Bear in mind, nothing upsetting had actually happened yet. Thinking about it, the first cry was over Brendan Gleeson, until I realised he wasn’t actually dead in real life (thanks, Google). The second was the realisation I may never get to go to a glamorous wizarding ball.
So, to cheer myself up, I needed some serious comfort food and that came in the form of my mum’s red pepper and tomato lasagne – aka tomato and cheesy pasta realness. In fact, this recipe was one of the first-ever recipes I blogged about many moons ago, but I have to be honest, the picture was a bit shit and so was the recipe. So I spent the day rewriting, reshooting and re-eating it. It was so good it made me cry… Again.


Red pepper & tomato lasagne
Serves 6 / Hands on time 30 mins / Total 2 hour 10 minutes / 
You’ll need: Rectangular oven-proof dish 22cm x 28cm and foil
9 dried lasagne sheets
24 tomatoes, cut into eighths
4 red peppers, de-seeded and finely chopped
2 tbs dried oregano
2 tbs dried basil
1 tsp sea salt
1 tbs extra virgin olive oil
300g mild/medium strength vegetarian cheddar, grated


TIP: This is an easy recipe but does take a couple of hours to cook so best make when you have plenty of time. Perfect for a lazy Sunday afternoon.


Method
1. Slice off the core and roughly chop each tomato into eighths and put in a large pot, over a medium heat with a tbs of extra virgin olive oil. Meanwhile, de-seed and finely chop the peppers and add them to the tomatoes. Sprinkle over the dried herbs, a tsp of salt and mix well.
2. Bring to the boil (you may have to dig down to the bottom to see the juices bubbling away). Put the lid on and cook the sauce down for 30 minutes, stirring occasionally. Remove the lid and continue to simmer for a further 30 minutes stirring occasionally. Meanwhile grate the cheese.
3. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Once the sauce has thickened, take off the heat and start assembling the lasagne.
4. Oil the oven dish and start layering. Begin with a layer of pasta sheets (feel free to break the pasta sheets to fit your dish if needs be). Cover the lasgane sheets with an even layer of sauce (3 ladles worth) and top with an even sprinkling of cheese. Continue to layer like this a couple more times before topping with the last layer of cheese. Season with salt and pepper and cover loosely with foil (ensure the foil isn’t touching the cheese – you don’t want the cheese to stick and peel the whole top layer of the lasagne off).
5. Bake in the oven for 30 minutes before removing the foil and cooking for a further 10 minutes to brown the cheese a little. Leave to stand for 5 minutes before serving with a simple green salad.

Red pepper & tomato lasagne
Red pepper & tomato lasagne

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


V– Vegetarian
– Suitable for home freezing before cooking. Wrap the lasagne well in 2 layers of cling film and 1 layer of foil. Defrost fully before baking.



Peanut ramen

Peanut ramen
Peanut ramen
Peanut ramen

If I hear the word Veganuary one more time, I’m going to stuff my ears full of cauliflowers. Yes, I know I’m vegetarian, but I don’t bang on about it constantly to anyone who’ll listen. In fact, in my experience, the opposite is true.
“What? So you don’t eat chicken?”
“Nope.” I smile faintly, trying to attract the waiter’s eye.
“Not even lamb?”
“Nope,” I reply again, as I swig from my empty wine glass.
“But what about bacon? Surely you’ve eaten bacon?”
“Nope, never eaten bacon,” I say, exasperatedly “Scuse me? Can we get another bottle of red for the table, please?”
“So, you’ve never even tried a bacon sandwich?”
Ugh, why do I always get sat on the weirdo table at weddings? I think, as I continue to shake my head to this awful man’s line of questioning. Finally, my starter arrives, but instead of leaving me alone, he surveys it carefully before diving his fork in and telling me how surprisingly delicious it is. Who invited this guy?

Anyway, my point is that I’m always so baffled that anyone even cares what I eat? I couldn’t care less what other people eat, so when someone who has been vegan for like, a day, tries to lecture me about the dairy industry, forgive me for walking off. That being said, all this talk of Veganuary must have seeped into my subconscious, because I created this gorgeous bowl of vegan deliciousness. So, on that premise, Happy Veganuary everyone!


Peanut ramen
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn* Df
1 tsp sesame oil
2 garlic cloves, peeled and chopped
Knob of ginger (1 inch), grated
1 tbs Thai green curry paste*, I use Blue Dragon
1 can light coconut milk (you can use full fat but I find it makes the sauce too thick)
300ml vegetable stock, I use ½ a Knorr stock pot
2 ½ tbs crunchy peanut butter
1 tbs light soy sauce
1 tsp palm sugar or granulated sugar
1 nest of rice noodles* or egg noodles
1 lime, cut into quarters
150g chestnut mushrooms, sliced
1 large bulb pak choi, cut into strips
2 spring onions, chopped
Handful fresh coriander to serve


Method
1. In a large saucepan over a medium heat, add 1 tsp of sesame oil. Once warm, add the chopped garlic along with the grated ginger and cook for 2 minutes stirring continuously.
2. Add a dash of water along with the Thai curry paste and continue to cook for a further 2 minutes stirring continuously. Add the coconut milk and the peanut butter – the peanut butter will need little help to be incorporated so gently work it against the side of the saucepan using the back of your spoon until dissolved.
3. Add the vegetable stock, soy sauce, palm sugar and the juice of half a lime before mixing well and bringing to the boil. Once boiling, reduce and simmer for 5 minutes. Use this time to slice the mushrooms and the pak choi.
4. Add the mushrooms and the pak choi to the sauce and cook for a further few minutes before submerging the nest of noodles. Cook the noodles according to the packet instruction in the sauce (usually 3-5 minutes, depending on what noodles you’ve gone for).
5. Finally, spoon into bowls and serve topped with chopped spring onions, fresh coriander and lime wedges.

Peanut ramen
Peanut ramen

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


V– Vegetarian    Vn*– Vegan’s please substitute egg noodles for rice noodles    Df– Dairy free
* Some Thai green curry pastes contain crustaceans and fish. I use Blue Dragon which does not.



Kale, sweet potato & tahini bowl 

Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl

Some might say that starting the New Year with a large Burger King meal and a side of chilli cheese bites was a little ill-advised, but I disagree. Start as you mean to go on – and, to be fair, I was dangerously hungover at the Newport Pagnall services off the M1.
It’s a very cruel place – you have to walk over the motorway to get to the Burger King – but desperate times call for desperate measures, and Jamie and I were in no state to settle for a Waitrose sandwich. So, over the bridge we went on that New Year’s day, and dined on cold burgers on plastic trays surrounded by screaming children. It was magical.
Come to think of it, I’ve never been all that keen on New Year’s Eve. Much like Burger King, it always promises so much but ultimately leaves you unsatisfied and with a bit of a dodgy tummy.
Anyway, new year, new you, right? So, in an attempt to redeem myself, I’ve made deliciously nutritious raw kale, sweet potato and tahini bowls. Happy 2019 – let the games begin!


Kale, sweet potato & tahini bowl
Serves 4 / Hands on time 45 mins / Total time 45 mins / V
2 tsp rapeseed oil
1 large sweet potato, cut into wedges
125g bulgur wheat
300ml cold water
½ vegetable stock pot, I use Knorr
4 handfuls of kale
Juice of half a lemon
1 can chickpeas, rinsed and drained
1 tsp extra virgin olive oil
225g halloumi, thickly sliced
Dressing
2 tbs tahini paste
1 tbs extra virgin olive oil
Juice of a lemon
1 tsp sea salt flakes
2 garlic cloves, crushed
2 tbs boiled water


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the sweet potato into wedges and place in a non-stick oven tray. Drizzle with rapeseed oil and sprinkle generously with salt and black pepper. Give the potatoes a good mix to make sure the wedges are evenly coated. Roast in the oven for 20 mins.
2. Meanwhile, 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.
3. To make the dressing, combine all of the ingredients together in a small bowl until you have a smooth and silky dressing. Rinse and drain the chickpeas and put both to one side.
4. After 20 minutes, remove the wedges from the over, give them a good shake before returning to the oven for a further 15 minutes.
5. In a large bowl, add 4 handfuls of kale along with a good pinch of salt, the juice of half a lemon and a teaspoon of extra virgin olive oil. Using your hands, give the kale a toss and a good massage for a couple of minutes to help break down the tough fibres. Add the chickpeas and mix in half of the tahini dressing. Above five minutes before the sweet potatoes are cooked start cooking the halloumi.
6. Place the halloumi slices in a non-stick frying pan with a bit of oil over a high heat and sizzle on both sides for a couple of minutes until golden brown.
7. Finally, divide the bulgur wheat into bowls and top with the kale, chickpeas, roasted sweet potato, halloumi and a good drizzle of the remaining dressing.

Kale and tahini salad bowl
Kale and tahini salad bowl


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


V – Vegetarian



Winter ribollita

Winter ribollita
Winter ribollita
Winter ribollita

Because we can’t all survive on mince pies this December… Or can we?


Winter ribollita
Serves 4 / Hands on time 10 mins / Total time 1 hr / V Vn Gf Df
1 tsp olive oil
1 white onion, finely chopped
3 garlic cloves, sliced
2 celery sticks, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
½ tsp salt
1 can plum tomatoes
1 can chickpeas, drained and rinsed
1 litre vegetable stock, I use 2 Knorr stock pots
Handful fresh parsley, chopped
100g cavalo Nero, roughly chopped
Extra virgin olive oil to serve


Method
1. In a large saucepan or pot with a lid, add 1 tsp of olive oil over a low to medium heat. Add the chopped onion, garlic, celery, parsnip, carrot and half a tsp of salt. Give it a good stir, cover with a lid and leave to soften for 30 minutes, stirring occasionally.
2. Add a can of plum tomatoes and break them up with a spoon. Add the drained and rinsed chickpeas and the vegetable stock before upping the heat and bringing to the boil. Turn down the heat and add the parsley and the cavalo nero. Simmer for 20 minutes.
3. Take off the heat, ladle into bowls and top with a good drizzle of extra virgin olive oil and serve with crusty bread and good crack of black pepper.

Winter ribollita
Winter ribollita

If you’ve had a go at making my Winter ribollita 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.



Butternut squash & goats cheese nut roast

Butternut squash nut roast
Butternut squash & goats cheese nut roast
Butternut squash & goats cheese nut roast

It is no secret that I hate nut roast. I hate it for the same reason I hate stuffed peppers, mushroom stroganoff and risotto – because they’re the dishes that were stuffed down my throat as a child in the late ’80s.
But times have changed, and so have these dishes (or so I hear) and therefore, so must I – although actually, I’m pretty sure stuffed peppers are still pretty awful.
Anyway, nowadays, ‘I’ll have the risotto,’ is a phrase being uttered across the country, and not just out of necessity but choice! By choice, I tells you! And the same can be said for my ultimate nemesis – the nut roast, AKA – dry, flavourless, nutty gravel.
Want a way to ruin a lovely plate of roast vegetables? Simply add a big, ugly door-stopper-sized slice of nut roast. Horrible. Or so I thought.
Recently, I took a chance and ordered the nut roast at our local pub and it was (dare I say it) rather tasty. Like a rare and exotic specimen, I expertly dissected it with a fork as Jamie and his friends tried to ignore my terrible table manners – I practically face-planted into my plate in order to give it a good old sniff. In the end, I couldn’t figure out what was in it (and I was being being incredibly rude) so I just scoffed it.
So, with that in mind, and not having a clue what was in it, I decided to try and make it – not at all challenging. What I came up with in the end was this butternut squash, goat’s cheese and chestnut concoction. It’s nothing like the one I had at the Brave Sir Robin, but wrapped in cabbage leaves it’s lovely and moist and scarcely resembles the nut roast that used to end up on our Christmas table in the ’80s.

Butternut squash & goats cheese nut roast
Serves 6 / Hands on time 45mins / Total 1hr 45 mins / V
You’ll need: Food processor, hand blender, 2lb (21cm x 11cm) loaf tin, ice cubes and kitchen roll.
6 savoy cabbage leaves
50g unsalted butter
1 medium onion, finely chopped
100g parsnip (1 medium) cubed
150g butternut squash, peeled and cubed
150g chestnut mushrooms, finely chopped
100g cooked chestnuts, roughly chopped (I used Merchant Gourmet)
75g cashews
50g walnuts
100g brown breadcrumbs
100g vegetarian goats cheese, roughly cubed
2 Sprig rosemary, leaves removed and finely chopped
1 tsp salt


Method
1. In a large heavy bottomed pot or large saucepan, sweat the onions in 50g of unsalted butter and ½ tsp of salt, on a medium heat with the lid on. Put a filled kettle on to boil and start preparing and chopping the butternut squash and parsnip.
2. Add the butternut squash and the parsnip to the softening onions, give it a stir and replace the lid. Turn the heat down from medium to a low heat and stir occasionally.
3. Grease a loaf tin generously with butter, line with foil and grease the foil with more butter. Put to one side. Pour the boiling water from the kettle into another large saucepan and and bring to the boil. Fill a large bowl with cold water and ice cubes and put to one side. Remove 6 cabbage leaves from the savoy cabbage and drop them carefully into the boiling water and cook for 2 minutes. Once cooked, remove with a slotted spoon and place straight into the ice cold water bath. Put to one side.
4. Using a food processor, now is a good time to make the breadcrumbs by simply wizzing a couple of torn slices of brown bread in a blender. Put to one side. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4
5. Uncover the butternut squash and onion mixture and using a hand blender, blitz half the mixture straight in the pot. Give it a good mix and add the chopped mushrooms before stirring again and covering with the lid once more.
6. In a large dry frying pan over a high heat. Once hot, toast the cashews and the walnuts together for a few minutes moving constantly in the pan to avoid burning (you want them to get a bit of colour but not too much). Turn out onto a chopping board and using a large knife, roughly chop them along with the cooked chestnuts.
7. Take the butternut squash and mushroom mixture off the heat and add the breadcrumbs and the chopped nuts. Add the roughly chopped gooey goats cheese along with a ½ tsp of salt, a good crack of black pepper and the chopped rosemary. Give it all a good stir and put to one side.
8. remove the cabbage leaves from the water bath and blot each leaf with kitchen roll to dry it off a bit. Line the tin with overlapping cabbage leaves, leaving any excess hanging over the sides. Spoon in the mixture and pressing it down well with the back of a spoon. Fold any overhanging cabbage leaves back over the top and use any spare cabbage leaves to fill any holes. Cover with foil and bake in the oven 40 mins. After 40 minutes, remove the foil and continue to cook uncovered for a further 15 minutes.
9. Once cooked take out of the oven and put a large serving plate over the top of the tin. Holding the tin with oven gloves, turn the plate over and turn the nut roast out. Peel off any foil and cut into generous slices and serve as part of a roast dinner.

Butternut squash & goats cheese nut roast
Butternut squash & goats cheese nut roast

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


– Vegetarian