New potato Spanish omelette

February 5, 2018March 20, 2021 ~ Corrie ~ 2 Comments

I’ve just been paid, yet I have no money, story of my life. So I had to bypass my beloved Waitrose (which I can’t really afford to shop in anyway) and go to Tesco (insert sad face emoji here). Why does Tesco have that horrible strip lighting that makes everyone one look like shit? Reminds me of a giant kebab shop – people walking around aimlessly looking pasty, drunk and miserable. Although that being said, my shop only came to £5.06 so perhaps it was worth the misery. Muchas gracias Tesco.

New potato Spanish omelette
Serves 4 / Hands on time 1 hr / Total time 1 hr / V Gf Df
You’ll need: A large non-stick frying pan with a lid
350g new potatoes, sliced
Small red onion, finely sliced
1 garlic clove, chopped
1 tbs olive oil
5 large eggs, beaten
Handful of freshly chopped parsley
Salad leaves to serve

Method
1. Slice the new potatoes thinly and finely slice the red onion and the garlic. Heat a tablespoon of olive oil in a medium sized, non-stick saucepan, on a medium to low heat. Add the potato, onion and garlic to the pan along with a good pinch of salt and pepper. Coat evenly in the oil by turning them a few times.
2. Once sizzling, add a dash of water and cover with a lid and cook for 30 mins adding a dash of water when needed and turning the potatoes over regularly.
3. Once the potatoes are soft, remove from the heat but keep the heat on. In a large bowl, beat 5 eggs together with a handful of chopped parsley and good pinch of salt and pepper. Tumble the potatoes into the egg mixture and give it careful stir, making sure the potatoes are suitably covered.
4. Put the saucepan back over a medium heat and add a little more oil and heat before pouring the mixture back into the pan. Spread out evenly with a spoon and cover again with a lid for 10 mins, or until the egg is visibly cooked on top.
5. Loosen the edges of the omelette with a knife before carefully inverting it onto a large plate. Slide the omelette carefully back into the hot frying pan and cook for a further few minutes on the other side.
6. Turn out onto a plate and leave to cool. Serve warm with a bowl of simply dressed leaves.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Gf– Gluten free Df – Dairy free

Peanut tofu with roasted greens

January 29, 2018February 5, 2021 ~ Corrie ~ 3 Comments

I refuse to call this a ‘buddha bowl’ even if it is one. By definition, a buddha bowl is a hearty filling dish made up of raw or roasted vegetables, greens, beans, grains, rice and so on. So nothing to do with Buddha then. Stupid.
Anyway, as I now hilariously go to the gym once a week, I thought I better try and up my protein intake. At first, I thought this meant I could eat more cheese (score) it didn’t (boo). So I stocked up on chickpeas, peanut butter and tofu, in the hope that in 8 weeks, I would have the arms, legs and face of Jennifer Aniston. In the words of Mariah Carey and Whitney Houston, “there can be miracles, when you believe”.

Peanut tofu with roasted greens

Serves 2 / Hands on time 20 mins / Total time 50 mins / V Vn

You’ll need: A baking tray and a wok or large frying pan
1 tsp rapeseed oil or rapeseed oil spray (see tip below)
396g pack of firm tofu

1 can chickpeas, drained

100g tender-stem broccoli

4 spring onions, trimmed

2 tsp light soy sauce

2 tsp toasted sesame oil
½ lime, quartered
Satay sauce

1 tsp toasted sesame oil

1 tbs boiling water

3 tbs crunchy peanut butter

1 tbs light soy sauce

1 tbs rice vinegar
2 tbs sweet chilli sauce

To serve
Brown rice or bulgur wheat to serve (optional)

Freshly chopped coriander (optional)

TIP: Use microwavable brown rice to save time and washing up.

Method
1. Preheat your oven to 200°C/180°fan/400°F/gas mark 6. Drain the block of tofu and cut into large chunks. Line a baking tray with baking paper and place your tofu chunks on it, evenly spaced apart.
2. Bake in the oven for 10 mins before turning the tofu and continuing to bake for 5 more mins. Meanwhile, make the satay sauce by combining all of the ingredients together in a medium sized bowl, large enough to include the tofu later. Put to one side.
3. Drain the chickpeas and prepare the veg by trimming the stalks of the tender stem and halving the spring onions.
4. Once the tofu is cooked, remove from the oven but keep the oven on. Transfer the tofu a bit at a time to the satay sauce coating the cubes carefully with a spoon. Once all the tofu is well coated, put to one side to marinate. If you’re making rice or bulgur wheat, now is good time to put it on (I recommend cooking just 50-60g for 2 people or you may end up with too much food).
5. On the same baking tray you cooked the tofu on, add the broccoli, spring onions and chickpeas. Drizzle with a tsp of sesame oil and 2 tsp of soy sauce and bake in the oven for 15 mins, giving it a shake halfway through. 10 mins before the vegetables and chickpeas are due to come out the oven, heat a tsp of sesame oil in a wok or large frying pan over a medium to high heat. Once hot, add all the tofu along with all the sauce and fry until sticky and a bit singed. The sauce will stick to the pan a bit as it’s quite sweet but simply scrape it off with a wooden spoon – these bits will add a delicious burnt caramel flavour.
6. Divide the cooked rice or bulgur wheat (if using) between two bowls and top with the chickpeas and greens. Spoon over the tofu and finish with a squeeze of lime and a sprinkle of chopped coriander (optional).

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan

Cacio e pepe with cherry tomatoes

January 15, 2018July 29, 2020 ~ Corrie ~ 4 Comments

For those of you who haven’t heard of cacio e pepe, it’s a Roman pasta dish consisting of three basic ingredients; cheese, black pepper and pasta — in fact ‘cacio’ means ‘cheese’ and ‘pepe’ means ‘pepper’. It’s a gloriously simple dish that uses the water the pasta is cooked in to create a cheesy, glossy sauce. The advantage of this, is that you make it all in one pot, thus saving on washing up. Praise be to Rome.
Most cacio e pepe recipes I researched seemed to include butter as well as combination of parmesan and pecorino but I found both additions to be unnecessary, I didn’t need more calories thank you very much. I did however, approve of adding a bit of chopped garlic and a few cheeky cherry toms. Is it a traditional cacio e pepe? Certainly not, but who cares, I won’t tell if you won’t.

Cacio e pepe with cherry tomatoes
Serves 2 / Hands on time 20 mins / Total time 20 mins
200g spaghetti
200g cherry tomatoes
2 garlic cloves, chopped
1 tbs olive oil
500ml boiling water
½ tsp salt flakes
¼ tsp ground black pepper
80g vegetarian Italian hard cheese or Parmesan, grated
Drizzle of Pomora extra virgin olive oil
Fresh basil leaves to serve

Method
1. Boil a kettle with at least half a litre of water. Peel and finely chop the garlic and halve the cherry tomatoes.
2. In a large pan with a lid, add a tablespoon of oil and put on a medium heat. Add two finely chopped garlic cloves, cherry tomatoes, ½ tsp salt flakes and ¼ tsp black pepper. Cook for 2 mins stirring continually. Pour over 500ml of boiling water, add the spaghetti and put the lid on (make sure your pasta is fully submerged in the water before putting the lid on). Up the heat and bring to the boil.
3. Once boiling, remove the lid and continue to boil over a medium to high heat for 8 mins stirring regularly (this is a good time to grate your cheese if you haven’t already done so).
4. Once the pasta is cooked, take off the heat and allow to cool for a minute before adding most of the grated cheese (keep a little back to sprinkle on top of each portion). Mix vigorously (this prevents the cheese coagulating) until the cheese has melted.
5. Serve immediately with a sprinkling of cheese, a drizzle of extra virgin olive oil and a crack of black pepper. Top with torn fresh basil leaves.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

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

Sweet potato & butterbean traybake

January 8, 2018December 31, 2020 ~ Corrie ~ 2 Comments

It’s the 8th of January and surprisingly my 2018 health goals haven’t gone out the window just yet. Me and my new Fitbit are getting on famously, although I decided not to tell it about the giant pizza and two bottles of wine I guzzled last Friday. What? Every couple have their secrets and besides, I’m of the belief that if you don’t remember doing something, then it probably didn’t happen — even if you found the evidence in the morning and decided to polish off what you didn’t eat the night before.
So let’s kick off another week with this rather marvellous traybake. Oh I do love this recipe, mainly because it’s cheap and takes minimal effort (my kind of food). So sit back, relax and let the oven do all the work.

Sweet potato & butterbean traybake
Serves 2 / Hands on time 5 mins / Total time 55 mins / V Gf Df

1 large sweet potato, chopped into chunks

1 can butterbeans, rinsed and drained

1 red pepper, deseeded and cut into chunks

175ml vegetable stock, I use ½ a Knorr stock pot
½ tsp smoked paprika

2 eggs
Handful of fresh coriander, roughly chopped

2 tsp Pomora extra virgin olive oil
Greek yogurt to serve (optional)
Pickled chillies or jarred jalapeños to serve (optional)

TIP: You can use any canned beans you like in this recipe and almost any veg, just bare in mind that cooking times may vary.

Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Cut your sweet potato into chunks along with the red pepper. Rinse and drain the butterbeans before pouring them into a large deep baking tray or casserole dish. Add the sweet potato and the peppers before pouring over 175ml of vegetable stock. Season well with salt and pepper and sprinkle over the smoked paprika. Give it a good stir.
2. Bake for 45 mins or until the sweet potato is soft. Remove from the oven and using a spoon, create space for 2 eggs. Crack the eggs into each space before baking for a further 6-8 mins – depending on how set you like your eggs.
3. Remove from the oven, sprinkle with fresh coriander and scoop into bowls. Serve with yogurt, a drizzle of extra virgin olive oil and your choice of chillies (optional).

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Gf– Gluten free Df– Dairy free

Cocoa & coconut energy balls

January 2, 2018January 21, 2020 ~ Corrie ~ 1 Comment

I don’t know about you, but I’ve literally spent the last two weeks eating nothing but Cadbury’s Roses (good times) but what in gods name have Cadbury’s done to their wrappers? The once delicately wrapped choccies I used to twist straight into my mouth have been replaced with what looked like assorted condom wrappers. Thanks a lot Cadbury’s, thanks for ruining Christmas… Okay so I still ate two tubs but this isn’t over Cadbury’s, a strongly worded letter will be winging it’s way to you when I can be bothered to write and post one.
Until then, I shall be making my own chocolates — mainly because I am now addicted to Cadbury’s Roses and need a healthier substitute for January. Happy new year every body

Cocoa & coconut energy balls
Makes 12 balls / Hands on time 10 mins / Total time 10 mins + chilling time / V ❄
180g ready to eat dates, stones removed
50g porridge oats
50g Green & Blacks Organic 70% dark chocolate
50g nuts of your choice (I used a mix of cashews, almonds and pecans)
½ tsp cinnamon
2 tsp flaxseed mill (I use Lindwoods milled flax, sunflower, pumpkin and sesame seeds with goji berries)
4 tsp cold water
2 tbs desiccated coconut (optional)

Method
1. De-stone the dates and add them to the blender along with the oats, chocolate and your choice of nuts. Blitz until you have a paste.
2. Add half a tsp of cinnamon, 2 tsp of flaxseed mill and 4 tsp of cold water. Blend again until combined and a bit sticky.
3. Turn out and roughly divide the mixture into 12. Using your hands, roll the mixture into a walnut sized balls before placing inside a sealable container (it’s okay if the balls touch but don’t put them on top of each other). Once rolled, I like to roll half of my balls in desiccated coconut for a bit of variation but this is optional (tastes really good though so I recommend it).
4. Pop them in the fridge to chill and eat as and when desired. Store in an airtight container for up to 1 month.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian. ❄– Suitable for home freezing. Wrap individually in cling film and consume within 1 month.

Cheese and mushroom parcels

December 18, 2017April 12, 2020 ~ Corrie ~ 6 Comments

It’s not even Christmas and my jeans are already a bit on the snug side but who cares, because this year, I’m full of Christmas cheer, merriment and mince pies. I’ve been eating and drinking my way through the season with the dedication you would expect to see from an Olympic athlete. Naturally I look and feel like utter shit but I’m determined to stick to only the most important food groups; chocolate, cheese, wine and butter – I can unclog my arteries in January.
Right so, as usual nut roast is NOT on the menu (whoever thought mushing nuts and baking them would taste nice was clearly a lunatic). So, if you’re looking for a great vegetarian option this Christmas day for yourself or a guest, look no further. This is my mums recipe and she’s cooked it for me and my family every Christmas as long as I can remember. However, as she’s currently recovering from chemotherapy, it’s up to me to have a go at cooking them this year. Wish me luck and have yourself a merry little Christmas.

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Cheese and mushroom parcels
Makes 4 Parcels / Hands on time 40 mins / Total time 1 hr 20 mins / V ❄
Knob of unsalted butter
1 medium white onion, peeled and finely chopped
250g chestnut mushrooms, sliced
3 garlic cloves, finely chopped
1 tbs plain flour
75ml semi-skimmed milk
1 tsp Dijon mustard
Small handful freshly chopped parsley
Few sprigs of thyme, leaves picked
60g vegetarian Emmental or *Gruyere cheese, grated
1 egg yolk
320g ready rolled puff pastry, I use Jus-Rol

TIP: Make in advance and freeze before cooking to save yourself Christmas day stress. Wrap each parcel individually in a few layers of cling film before freezing. Defrost thoroughly before cooking.

Method
1. In a large saucepan or pot on a medium heat, sweat down the chopped onion in a generous knob of butter for about 10 minutes or until soft and slightly translucent. Add the chopped garlic and the sliced mushrooms and continue to cook for a further 5 minutes.
2. Add a tablespoon of plain flour and mix well before adding the milk gradually, stirring continuously for a couple of minutes until thickened. Take off the heat before adding the mustard, herbs and the egg yolk. Mix well until combined and season with salt and pepper before covering and leaving to cool for 20 minutes. Now is a good time to pre-heat your oven to 200°C/180°C fan/400°F/gas mark 6.
3. Roll out your sheet of puff pastry onto a clean surface and divide into 4 even-ish squares (I use ready rolled pastry which comes in an oblong shape so I simply cut a couple of inches off one end).
4. Place your pastry squares on a couple of lined baking trays before you start assembling them. Once your mixture has cooled, spoon a couple of tablespoons of the mushroom mixture into the centre of one of your pastry squares before carefully folding the corners of the pastry in on itself. This will create a kind of envelope shape. Try and prevent the mixture from spilling out the gaps but don’t worry if it does a bit. Repeat until you have 4 pastry parcels. Put both trays in the fridge and allow to chill for a further 20 minutes. Once chilled you now have the option of freezing them if you’re making them in advance. Simply wrap each individual parcel in a few layers of clingfilm and freeze. (Allow to defrost fully before cooking).
5. Brush each parcel with milk and top with a good sprinkling of cheese. Season with salt and pepper and pop in the oven for 25 minutes. Serve immediately as part of a Christmas lunch with all the trimmings. Merry Christmas.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

*Gruyére is a cheese of protected status originating from Switzerland. The production and maturation is defined in Swiss law and all Swiss Gruyère producers must follow these rules, however this doesn’t specify the use of animal rennet. Therefore it could or could not be vegetarian. Use an alternative if you are vegetarian.
❄– The parcels are suitable for home freezing once assembled for up to 3 months. Defrost thoroughly before cooking.
❄– The mushroom mixture is also suitable for home freezing for up to 3 months.

Lebkuchen

December 11, 2017January 6, 2021 ~ Corrie ~ 3 Comments

Hey guess what time it is? It’s Christmas edible gift time, yay. So save your pennies and treat the mediocre friend in your life to some delicious homemade baked goods. This years offering is lebkuchen – a traditional German Christmas treat resembling gingerbread. Soft, cakey and full of Christmas spices, these little biscuits make the perfect thrifty gift, especially if you’ve been spending too much money on drinking and Uber’s. Fröhliche Weihnachten!
For more edible gift ideas why not try my vanilla shortbread or salted sultana rum fudge.

EXCLUSIVE READER OFFER
Psst… Christmas just came early. Want a variety of delicious extra virgin olive oils delivered direct to your door all year round? Well now’s your chance. For a limited time only, I’m offering you an exclusive 25% off your first quarter when you adopt an olive tree with Pomora. Just enter the discount code CRFXMAS25 at the check out and you’ll receive a quarterly shipment of 3x250ml tins of oil from your tree, alternating between plain and flavoured oils from one of our award winning growers, so what are you waiting for? Treat yourself or someone you love this Christmas with Pomora.

Lebkuchen
Makes 16-18 biscuits / Hands on time 20 mins / Total time 30 mins + cooling and icing / V
250g plain flour
80g ground almonds
2 tsp ground ginger
1 tsp cinnamon
½ tsp all spice
¼ tsp sea salt flakes
2 tsp cocoa powder
½ tsp bicarbonate soda
1 tsp baking powder
Zest of half a lemon
200g honey
50g dark brown muscovado sugar
80g unsalted butter
110g icing sugar

Method
1. In a large mixing bowl, combine the flour with all the spices, cocoa powder, salt, bicarbonate of soda, baking powder and the zest of half a lemon. Mix until the ingredients are well distributed.
2. In a small saucepan over a medium heat, melt the honey, butter and the dark muscovado sugar together. Once melted take off the heat and pour straight into the dry mixture. Mix with a wooden spoon until you have a wet dough. Leave to cool for a few minutes or until the dough is cool enough to handle. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4.
3. The dough will still be warm but easy to work with. Using your hands pick up around 35g of dough (about the size of a walnut) roll into a ball and divide between 2 lined baking trays, spacing out evenly to allow room for the biscuits to expand. Using the back of table spoon, flatten each ball slightly into a disk shape (although they should spread out slightly naturally on their own).
4. Bake in the oven for 10-12 mins. Once expanded and golden in colour, remove from the oven and leave to cool on the trays for 5 mins before twisting each biscuit carefully with your fingers to loosen it and transferring to a wire rack. Leave to cool completely.
5. To ice, mix 110g of icing sugar with 1 and a half tbs of water until you have a thick but loose paste. Place a sheet of cling film under the wire rack to catch any drips. Spoon 1 tsp of icing over each biscuit and using the back of the spoon, push the icing to the edges using a circular motion (don’t worry if these drip, that’s the idea). Grate over the remaining lemon zest (optional) and leave to set before serving. Store in a tin lined with a baking sheet for up to a week.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian.

Aubergine & chickpea stew

December 8, 2017November 2, 2021 ~ Corrie ~ 7 Comments

Why does everyone need to see me before Christmas? It’s not like I’m going to spontaneously combust in the New Year. It’s only a few days into December and already I’m in such a constant state of hangovery I could cry – and then I did…
“… it’s because you weren’t paying attention and now look what you’ve done!” The customer behind me pointed to the box of eggs that had fallen off the conveyor belt and smashed all over the floor.
“Why should I pay attention? It’s not a test!” I said as I attempted to scrape up raw egg with my bare hands into a 5p plastic bag… “and besides, they’re not even YOUR eggs, they’re MINE, so why do you care?”
“I care because now someone has to come and clean up YOUR mess, simply because you weren’t paying attention,” he spat angrily down at me.
“SO??!!! It’s not like I’m running around Waitrose throwing eggs about the place you grumpy old sod.”
“Would you like me to get you another box of eggs madam?” asked the rather bored looking cashier.
“No, no, it’s fine,” I say angrily brushing my hair back from my face, forgetting my hand was coated in raw egg. “I’m worried if you do, this man might murder me… ” The man didn’t murder me, but he looked like he was about to – especially when I wished him a Merry Christmas on my departure.
Feeling smug, I got into my car and rang Jamie, ready to have a good old rant but, as soon as he answered the phone, something peculiar happened. I started squeaking and sobbing down the phone, about the mean egg man in Waitrose.

Anyway, enough about eggs – I broke mine, so this aubergine and chickpea stew is eggless. With warm cinnamon and spicy undertones, this stew is definitely one to curl up on the sofa with on a cold winter’s eve.

Aubergine & chickpea stew
Serves 4 / Hands on time 30 mins / Total time 1 hr / V Vn Gf Df ❄
1 tsp olive oil
1/2 tsp sea salt flakes
1 white onion, finely diced
2 garlic cloves, finely chopped
1 tbs tomato puree
2 aubergines, cut into large chunks
6 medium sized tomatoes, cut into eighths or 1 tin of good quality chopped tomatoes
1 can tinned chickpeas, drained
500ml vegetable stock, I use Knorr stock pots
3 bay leaves
1 ½ tsp cinnamon
1 tsp smoked paprika
1 tsp cumin
1 tsp turmeric
1 tsp dried parsley
100ml *vegan red wine
To serve
Handful of fresh mint leaves
Greek or dairy free yogurt (optional)
Drizzle of Pomora extra virgin olive oil
Serve with crusty bread or couscous

Method

Finely chop the onion and the garlic and add them to a large cooking pot with a teaspoon of oil. Over a medium heat, sweat the onions, garlic and salt for around 5 mins or until softened (if the onions are getting a little too much colour, add a dash of water to the pot to help them to steam).
Add the cumin, turmeric, smoked paprika and cinnamon before giving it a good stir. Add a little water to the mix if it’s looking a little dry and cook for 2 mins.
Add the tomato puree and the wine and cook until most of the wine has absorbed before adding the tomatoes, stock, aubergine, chickpeas, bay leaves and dried parsley. Give it a good mix and season to taste. Bring to the boil.
Turn the heat down to a simmer, pop the lid on a jar and cook for 15 mins stirring occasionally. After 15 mins, remove thew lid and continue to cook for a further 15 mins. Meanwhile, use this time to prepare your chosen accompaniment – I like to serve it with couscous or with a loaf of crusty bread on warmer days and mashed potato on colder ones.
Take the stew off the heat and carefully pick out the bay leaves. Divide into bowls along your chosen accompaniment, a generously sprinkle of fresh mint and a dollop of yogurt (optional). Drizzle with extra virgin love oil and serve.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Gf– Gluten free Df– Dairy free ❄– Cool fully before freezing. Consume within 3 months.
*Most wines are unfortunately not vegetarian or vegan, due to products used in the ‘fining’ process. Wine makers are also under no obligation to disclose if they have used animal products on the label. Vegetarian and vegan wines are available in most supermarkets.

Goats cheese & onion sausage rolls

November 27, 2017October 31, 2019 ~ Corrie ~ 3 Comments

I’ve actually never made sausage rolls before, they always seemed like so much effort, which I guess they are. I mean, you have to buy some puff pasty and wrap sausages in it… Okay so not hard at all. That being said, I wanted to jazz up my sausage rolls – not by actually making my own veggie sausages of course (ain’t nobody got time for that) but I thought I could just throw some caramelised onions and goats cheese at the problem? Hey, don’t be like that, have you ever tried making your own veggie sausages? Of course you haven’t… Oh you have? Well you’re weird and clearly have too much time on your hands.
Anyway, for those of you who have lives, just buy a pack of your favourite veggie sausages and enjoy them rolled up with sweet sticky onions, soft creamy goats cheese and buttery puff pastry. Scrummy.

Goats cheese & caramelised onion mini sausage rolls
Makes 18 / Hands on time 40 mins / Total time 1 hr / V
You’ll need: One large or two baking trays and a couple of sheets of baking paper
6 Cauldron Cumberland vegetarian sausages
320g puff pastry, I use Jus-Rol
125g vegetarian soft goats cheese
1 egg, beaten
For the caramelised onions
Knob of unsalted butter
1 large red onion, peeled and sliced
2 tsp sugar
2 tsp balsamic vinegar
Dijon mustard to serve (optional)

TIP: If you can’t be bothered to make your own caramelised onions, shop bought onion chutney will work just as well and shave off 25 minutes of the prep time.

Method
1. Start by making the caramelised onions. Put a large frying pan on a medium heat and melt a generous knob of butter. Add the sliced onions and cook for 10-15 minutes or until softened, stirring occasionally to prevent burning. Once soft, add the sugar and the balsamic vinegar and continue to cook for a further 5 minutes. Take off the heat and put the onions to one side.
2. Preheat an oven to 200°C/180°fan/400F/gas mark 6. Roll out your puff pastry into a large rectangle shape (long enough to fit three sausages top to toe (see pic below). Place three sausages on the left side and the other three on the right, leaving plenty of room around them for filling. Using a sharp knife cut down the centre of the pastry and then brush the inside edge of each strip with beaten egg.
3. Spoon an even amount of caramelised onions (or shop bought onion chutney) on the inside edge of the sausages, followed by an even-ish layer of goats cheese (don’t worry about being too perfect, messy sausage rolls taste excellent).
4. So here’s the slightly tricky part. Take the inside edge (the inside you brushed with egg) fold it over the filling and the sausages and secure it to the pastry on the other side by squashing it down with your fingers. It will leave quite a messy seem, so roll your giant sausage roll over so that the seem is now on the bottom. Repeat with the other half, leaving you with two giant sausage rolls.
5. Score each giant sausage roll with a sharp knife creating a mini baguette effect and then divide each sausage roll into 9 (this is easier than it looks, you know there are three sausages in each roll, so before diving them up, feel for each sausage with your fingers and then focus on cutting each sausage into three). Don’t worry if they look a little squished and man-handled, they’re going to puff up beautifully in the oven. Also, if some of your filling spills out, just push it back in as best you can, doesn’t matter if they leak a little. Repeat this process with the other giant sausage roll until you have 18 mini rolls. (If you’re feeling frisky, why not try baking the two giant sausage rolls intact? I haven’t done it but it sounds like a pretty great idea if you ask me… Just a thought).
6. Anyway, brush each mini sausage roll with more beaten egg and transfer them to a couple of lined baking trays. Pop them in the oven for 20-22 minutes or until golden brown. Once cooked, leave them to cool for 5 minutes on the baking trays before transferring them to a cooling rack. Leave to cool or eat warm with a dap of Dijon mustard.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Eggy crumpets

November 20, 2017October 31, 2019 ~ Corrie ~ 1 Comment

I never let myself buy crumpets because I have no control. If I know they’re in the house (and I always do, because I do the food shopping) I’ll smell them out and eat them all. Toasted and obscenely buttered, I like my crumpets slathered in Marmite, slathered in raspberry jam, slathered in hummus, slathered in melted cheese (although you can’t really slather cheese but basically, there’s a lot of slathering going on) and before I know it, they’re all gone.
This is what happened last week. Like a moth to a flame, I allowed the crumpets to get inside my head and into my shopping basket. ‘But they were only 70p!’ I kept reciting to myself and, ‘They’re not just crumpets, they’re sourdough crumpets.’
Anyway, long story short, I scoffed the lot (standard) but this time I was left wanting. I hadn’t had enough, the craving wasn’t going away, was I destined to turn into a mad crumpet guzzler? Was one crumpet ever going to be enough ever again? So I went and bought more (well they were only 70p) and I decided to break the cycle and create something different with them… just after I ate a couple more with cheese and Marmite and a couple with jam and butter.
So ladies and gentleman, it’s my pleasure to introduce to you the long awaited eggy crumpet (the crowd goes wild). Submerged in egg, fried with butter and topped with fresh avocado, the eggy crumpet is a serious breakfast contender… Although butter and jam is still pretty great.

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Eggy crumpets
Serves 2 or a greedy 1 / Hands on time 10 mins / Total time 10 mins / V
2 crumpets
2 eggs, beaten
½ a chilli, deseeded and finely chopped (optional)
Knob of unsalted butter
1 avocado, peeled and sliced
Small handful of fresh coriander, chopped
30g vegetarian cheddar, grated (optional)

Method
1. Start by finely chopping and deseeding the chilli. In a large shallow bowl, whisk the 2 eggs with a fork until combined. Season well with salt and pepper and then add the freshly chopped chilli and grated cheese (if using).
2. Insert your crumpets into the eggy mixture and push down to allow the crumpet to absorb as much of the egg as possible. Turn over with a fork and push down again until the crumpets are fully coated.
3. On a medium to high heat, melt a generous knob of butter in a large frying pan until the butter starts to turn a golden colour. Tip your crumpets into the pan and pour over the remaining egg mixture. Push down on the crumpets with the back of a spatular and cook for about a minute or until the egg starts to set around the crumpets. Move the crumpets around the pan with the spatular to coat them in the remaining butter before flipping over. Give them another squash with the spatular and fry for a further couple of minutes on the other side.
4. Meanwhile roughly chop your coriander and peel and slice your avocado. Take the crumpets off the heat and slide onto plates. Serve each crumpet topped with sliced avocado, a sprinkle of fresh coriander and a good crack of salt and pepper. Delicious.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian