Meatless mushroom meatballs

September 5, 2016March 3, 2021 ~ Corrie ~ Leave a comment

“I’m so poorly” groaned Jamie from the sofa. “Corrie? Corrie? Corrie!…”
“Yes Jamie?” I called from the kitchen.
“I’m so poorly” Jamie whimpered again into a sofa cushion.
“You’re not poorly, you’re just hungover” I answered as I expertly stabbed a cherry tomato with the tip of my knife. I wonder what it’d be like to spear a human eyeball I thought… Blimey where on earth did that come from?
“But I didn’t even drink that much” Jamie half heartedly moaned this time. I could tell he was playing a game on his phone now so I ignored him and drew my attention back to the pasta sauce I’d been making for my meatballs.
I’d never made meatballs before, they’ve always seemed more trouble than they’re worth but after my recent trip to IKEA I got severe meatball envy. So I stuffed a Quorn hot dog in my face (two actually) and headed back to the car laden with crap I’d just bought but didn’t need (standard IKEA trip) and started thinking about my balls.
Speaking of balls, Jamie was now contently watching a man kick one around on TV whilst I nervously peered into the oven at my own. I’d spent an hour and a half making these guys so they’d better be good, mainly because I was far more hungover than I was letting on and felt on the edge of death… Standing in front of a hot oven clearly wasn’t helping.
Twenty minutes later I plonked myself down on the sofa next to Jamie, two bowls of steaming hot Spaghetti and meatballs in front of us.
“Wow these look amazing! Jamie gasped and then he turned to look at me. “You alright darling? You look a bit peaky.”
Through a mouthful of spaghetti and meatballs I managed to mumble “I think I might be poorly Jamie”.

Meatless meatballs
Serves 2 (makes 16 meatballs) / Hands on time 50 mins / 1hr 30 mins / V ❄
You’ll need: A food processor
Meatballs
500g chestnut mushrooms
knob of unsalted butter
1 can cannellini beans, drained and rinsed
1 red onion, peeled
3 garlic cloves, crushed
4 tbs rolled oats
¼ tsp dried oregano
¼ tsp dried basil
¼ smoked paprika
Handful freshly chopped parsley
30g grated vegetarian Italian hard cheese or Parmesan* + extra for garnish
1 egg
2 tbs flour
Tomato Sauce
1 tsp olive oil
1 can chopped tomatoes
10 cherry tomatoes
1 tbs tomato purée
½ tsp chilli flakes
100ml red wine
150g spaghetti
Fresh basil to serve (optional)

NOTE: This recipe makes twice as many meatballs than you need. Any meatballs you don’t use, can be cooled and stored in an air-tight container in the fridge for up to 3 days. To freeze, cool fully before freezing in an air-tight container for up to 3 months.

Method
1. Roughly chop the mushrooms before blitzing in a food processor for around 10 seconds in batches, being careful not to over process. Spoon into a heavy bottomed saucepan along with 1/4 tsp of salt and a knob of butter. Cook over a medium heat for 10 mins, stirring occasionally. Meanwhile, peel and half the red onion (saving half for the sauce later) and cut into quarters. Put in the food processor for 10 seconds (no need to clean the food processor). Spoon out into a small bowl and put to one side.
2. Add the cannellini beans to the food processor and blitz for a little longer this time until you have a paste (around 30 seconds to a 1 min).
3. Once the mushrooms are cooked, spoon into a sieve over a sink and squeeze down with the back of as spoon to allow most of the juice to run out (you may need to do this in batched. Discard any remaining juice from the pan and return to the heat along with the newly squeezed mushrooms. Add the onion and cook for a further 5 mins. Take the mixture off the heat and add the crushed garlic, 4 tbs of oats and the cannelloni bean paste. Mix well and leave to cool for 10 mins.
4. Once cooled, add the Italian hard cheese, fresh parsley, flour, dried herbs, smoked paprika and season well with salt and pepper. Mix well before beating in the egg (the mixture will be quite wet). Preheat an oven to 200°C/180°C fan/400°F/gas mark 6.
5. Line 2 baking trays with baking paper and take a heaped teaspoon of meatball mix. Roll quickly in your palms into a meatball shape and place on the baking tray. Making sure you leave enough space between each ball, repeat the process until you have no mixture left. Bake in the oven for 20 mins.
6. To make the sauce, finely chop the other half of the red onion and add it to a large non-stick saucepan along with a tsp of olive oil. Sweat over a medium heat for 5 mins (add a dash of water to help the onions steam). Add the chilli flakes, a good pinch of salt and stir in the tomato purée. Up the heat and start adding the wine gradually stirring continually until the wine has cooked off and reduced down. Score the cherry tomatoes with a knife and add to the sauce along with the can of tomatoes and season with salt and pepper. Bring to the boil before turning the heat down and simmering for 10 -15 mins.
7. Once the meatballs are cooked add 8 meatballs carefully to the sauce and take off the heat (allow 4 meatballs per person). Coat them gently in sauce using a spoon before putting the lid on. Leave to sit while you make your spaghetti.
8. Cook the spaghetti according to the packet instructions and drain. Add the pasta bit by bit straight into the sauce being careful not to break the meatballs. Once the pasta is incorporated, divide into bowls and serve topped with fresh basil leaves, a sprinkle of parmesan and a drizzle of extra virgin olive oil.

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 ❄– Meatballs are suitable for home freezing once cooked and cooled. Consume within 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Salty olive brunch eggs

August 30, 2016November 1, 2019 ~ Corrie ~ Leave a comment

We eat a lot of olives in my house, by the end of the month our fridge is packed with a combination of half empty antipasti pots and jars. So instead of chuckin em all in the bin why not chop em up together and plonk em on toast? Lurvely… Not sure why I’ve started talking like Gregg Wallace but there you go. Oh and speak of the devil, listen Gregg Wallace, I like your smiley round ‘Vitalite‘ face and common chat but lay off Mary Berry. She is the queen of everything and you’re a stupid fat idiot. For those of you who may not know, ex green grocer and Master Chef judge Greg Wallace recently criticised Queen Mary for her views on deep fat fryers in the home. It was officially the lamest celebrity feud ever so pipe down Wallace and go and enjoy your buttery biscuit base somewhere else.
Anyway where was I? Oh yeah, Flea Bag… Now I know I wasn’t talking about Flea Bag but there isn’t much to say about this recipe apart from that I didn’t used to like olives blah blah blah but I really really REALLY want talk about Flea Bag! It is hands down the best TV series I’ve seen all year. Finally, a brilliantly dark, raw, but real and incredibly funny account of what it’s really like to be a single woman in London today. I laughed so much I dropped my cup of tea in the bath… Yes I watch TV in bath… Anyway, bravo Phoebe-Waller Bridge, I salute you and will you be my friend please? Thanks.

Salty olive brunch eggs
Serves 2 / Hands on 15 mins / Total time 15 mins / V Df
16 pitted black olives in brine, chopped
4 mini gherkins, chopped
6 green queen olives, chopped
1 garlic clove, whole but peeled
2 slices of sourdough
1 tomato, sliced
4 eggs
Black pepper

Method
1. Roughly chop the olives and the gherkins together and mix together on the chopping board. Slice the tomato and peel the garlic clove. Put to one side (avoid seasoning the tomatoes as it will make the dish air to salty).
2. Fill a small frying pan about three quarters of the way full and bring to a simmer. Crack an egg into a tea cup and slowly pour the egg into the simmering water (this prevents the egg white spreading too far in the pan). Repeat with the other 3 eggs and cook for 2-3 minutes.
4. Meanwhile toast the bread and rub the surface with a raw garlic clove. Top each slice with the olive mixture and slices of tomato.
5. Remove the poached eggs one at a time with a slotted spoon. Allow to drain for a seconds over the pan and place over the tomatoes. Season with a good crack of black pepper 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 Df– Dairy free

Soft chipotle tacos

August 25, 2016January 21, 2020 ~ Corrie ~ Leave a comment

One of the perks of being Heat’s Food Editor is that I occasionally get sent free stuff. I can receive anything from fish finger crown cakes (literally a crown made out of fish fingers but the fish fingers are actually cakes) to boxes of wine in the shape of Camper Vans. Recently however I haven’t been receiving lovely cakes and boxes of wine but giant crates of water (sigh). Thanks to stupid coconut water, I now get sent birch water, cactus water, aloe vera water, watermelon water and any other pretentious idiot water that’s coming out, all of which taste like bodily fluids. What’s wrong with regular tap water for god sake? I bet the queen drinks it!… Actually, she almost certainly doesn’t.
Anyway, in between all of my recent water deliveries I received a rather exciting delivery from my favourite restaurant, Wahacca. To celebrate ‘The Year Of The Taco’ they’ve just launched their first ever taco kits, WHAT TOOK THEM SO LONG?! Armed with a big bag of soft tacos, limes, chillies and a variety of salsa and marinades, I was as happy as a tick on a fat dog. We ate nothing but tacos for a week so you’ll be surprised to hear that the week after I decided to make MORE tacos. I literally had tacos coming out of my ears (not literally). Having eaten all of the Wahacca kits though and having about 20p in my purse, I thought I’d attempt to make my own version of Wahacca’s tomato and smoky chipotle tacos. This is what happened…

Soft chipotle tacos
Serves 6 / Hands on time 40 mins / Total time 50 minutes / V
Marinade
1 small white onion, chopped
3 gloves of garlic, crushed
Handful sun-dried tomatoes (I use the Merchant Gourmet)
½ tsp cumin
½ tsp smoked paprika
2 tbs vegetarian red wine
1 tsp chipotle paste (add too if you like it really hot)
Juice of a lime
1 tsp sugar
1 tbs tomato Puree
1 can chopped tomatoes
1 tsp rapeseed oil
Filling
1 red pepper, sliced
1 green pepper, sliced
1 orange pepper, sliced
1 can of sweet corn, drained
1 small red onion, sliced
300g frozen Quorn
Soft taco shells (3 per person)
Guacamole
2 avocados
½ a lime
2 garlic cloves crushed
Extra virgin olive oil
Garnish
Sour cream or cottage cheese
Fresh salsa (optional)
Jalapeños (optional)

Method
1. To make the marinade, roughly chop the onion and garlic and put in a large heavy bottomed pot with a tsp of sunflower oil on a medium heat. Cook for about 10 minutes until soft.
2. Add the chipotle paste, cumin, smoked paprika and give it a good mix. Cook for a further minute. Add the tinned tomatoes, tomato puree, red wine, sun-dried tomatoes, juice of a lime and the sugar. Give it a good stir and cook on a medium heat for 10 minutes.
3. Once cooked, take off the heat and blend with a hand blender or blitz in a food processor. Return the marinade to the pot.
4. Roughly chop the red onion and all of the peppers and add them to the marinade. Add the quorn and the sweetcorn and give it all a good mix together. Add a 3rd of a mug of water, give it another stir and bring to the boil. Once boiling turn the heat down low and cook for 10 minutes with the lid on a jar.
5. After 10 minutes add another 3rd of a mug of water, give the mixture a stir and cover for a further 10 minutes.
6. Meanwhile make the guacamole (or use shop bought). Scoop out 2 avocados into a bowl and squeeze over half a lime. Add the crushed garlic cloves, season with salt and pepper and drizzle with a tablespoon of extra virgin olive oil. Shmoosh it all with a folk and put to one side. Slice the other half of the lime into quarters and put to one side. Once your chipotle peppers are cooked take off the heat and pop the lid on.
7. Cook the soft tacos in a dry frying pan on a high heat for 10 seconds each side. If you’re making a big batch, stack the tacos, wrap them in foil and pop them in a preheated oven at 180°C/160°C fan/ 350°F/gas mark 4 for 5 minutes.
8. When the soft taco shells are warm you can actually mould them into traditional taco shape by bringing the two sides together and holding it there for around 30 seconds (I often stick mine in-betweens a few cans or jars but you don’t have to do this).
9. Fill each taco with a large spoonful of the chipotle peppers and top with guacamole, sour cream, fresh salsa and couple of jalapeños. Serve with a lime wedge. If you’re not feeding 6 people (as I rarely do) take the leftovers to work, they make an excellent lunch.

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

Caprese Panzanella

August 15, 2016November 1, 2019 ~ Corrie ~ Leave a comment

I love a caprese salad but I’ve eaten some pretty shocking ones in my time. Such a simple dish but surpringly easy to get wrong but you won’t, if you follow these three simple rules.
1. Don’t be stingy with the mozzarella. At least half of the caprese salad’s I’ve ever eaten, have consisted of a plate of sliced tomato and hang on… Where’s the mozzarella? Oh there it is, a few pissy slithers in between giant beef tomato slices. Not cool.
2. Seasoning, seasoning SEASONING! Nothing worse than being given a dry caprese in a restaurant that you have to season yourself with table salt. Horror.
3. Don’t try and serve it in a scooped out avocado skin. USE A PLATE YOU SAVAGE! That is what plates are for and besides, an avocado skin is too small and you can’t eat it so why is it there?! Exactly, get rid of it and double the portion. Oh and on another note, when did the avocado get involved anyway?

So forget avocado’s, why have I added bread to my recipe? Well, I went to my local Nisa this morning to buy some regular sliced brown bread but they didnt’ have any! I mean none at all, what kind of shop doesn’t have sliced brown bread?! I couldn’t buy white Kingsmill, could I? I mean I could, but I’d devour the whole loaf in one sitting, white bread is like crack, fact. So I was forced to buy a fresh crusty brown loaf that wasn’t pre-sliced #middleclassproblems. So halfway through slicing giant door stoppers I got cross and just started ripping bits off and angrily stuffing them into my mouth. I’ll just make my salad into a panzanella I thought, that will get rid of the bits I can’t fit in the toaster. So that’s what I did. Enjoy!

Caprese Panzanella
Serves 2 / Hands on time 10 mins / Total time 10 mins / V
450g mixed tomatoes
100g stale bread/sourdough
2 balls vegetarian mozzarella
Handful of fresh basil leaves, roughly chopped
Extra virgin olive oil

Method
1. Roughly chop the tomatoes, season well with salt and pepper and put in a large bowl.
2. Pull the basil leaves off the stalks, roughly chop and add to the tomatoes – discard the stalks. Roughly chop the bread into chunks and add to the bowl.
3. Give it all a good mix before draining the mozzarella and tearing into big bits. Season well with more salt and pepper, drizzle generously with extra virgin olive oil and give it a final mix. Serve drizzled with yet more extra virgin olive oil and a good crack of black pepper.

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

Turkish lentil soup

August 8, 2016January 18, 2021 ~ Corrie ~ 3 Comments

Just when I thought our pathetic excuse for a summer had gone, the sun comes out. After a week of drizzle, frizzy hair and wet ballet pumps, I have decided to spend the one weekend of sun in my flat playing Super Nintendo. It’s Jamie’s fault really, he managed to get the damn thing working and now I can’t stop playing it. He’s at work today though so I’m determined to beat his score on Donkey Kong… Yes, I am aware of how sad that sounds.
Anyway, lentil soup is one of my favourites but unlike my other recipe, this version is milder and creamier. It’s the addition of egg yolks that give this soup it’s velvety and luxurious texture. Where possible, I try and add a bit of protein to my soups to make them a bit more substantial. On this occasion I’ve used cottage cheese but you can serve it topped with Greek yogurt or even poured over soft boiled eggs – go wild why don’t you.

Turkish lentil soup
Serves 4 / Hands on time 30 mins / Total time 50 mins / V ❄
25g unsalted butter
1 large white onion, peeled and chopped
½ tsp salt
½ tsp turmeric
1 tbs plain white flour
2 medium carrots, peeled and roughly chopped
1½ litres vegetable stock, I use 1 Knorr stock pot
275g dried red lentils
1 bay leaf
Extra virgin olive oil
Cottage cheese/plain yogurt to serve (optional)

Method
1. In a large pot, fry the onions and salt in the butter over a medium to low heat with the lid on until softened. Add the turmeric and cook for a further 2 mins
2. Add the flour and give it a good stir and cook for a minute or two stirring continuelly. Add the carrots and pour over the stock before adding the lentils and the bay leaf. Bring to the boil.
3. Turn the heat down to a simmer and cook for 25-30 mins stirring occasional to stop the lentils from sticking to the bottom.
4. Fish out the bay leaf, take off the heat and blend with a hand blender or pour into a food processor. Blend until silky smooth. Taste and season with salt.
5. Once smooth, serve topped with cottage cheese/yogurt and a good drizzle of extra virgin olive oil.

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 once cooled. Consume within 3 months.

Greek salad

August 2, 2016November 1, 2019 ~ Corrie ~ Leave a comment

“… Well I’m not paying for something I didn’t eat, I even sent it back to the kitchen.”
“That no my problem. You ask I pick dish for you, no my fault you no like.”
“Yeah well that’s because I thought you were going to choose something Greek and delicious for me to eat.” Becky pointed to the imaginary plate in front of her. The table cloth looked like a crime scene, it was covered in deep red wine stains – evidently we’d both been missing our glasses and free pouring wine all over the table.
“I ask you want something else. You say no. I change for you but you no say, so you pay for beef.”
“But I didn’t eat any of it! I’m not paying for something I didn’t eat. Can I speak to your manage please?”
“I am manager.” (Awkward).
“Well Sir” she said in a slightly posher voice “I am not paying €15 for a dinner that wasn’t very nice and that I didn’t consume” and at that Becky crossed her arms and turned away from him. I dropped my head in my hands in an attempt to disappear.
“Well I call police!”
Shit, when did this get so serious? I can’t go to a Greek prison. Mind you, if anyone’s going to prison it’s Becky – I’m not the one with beef about my beef. I guess I could stay in sunny Greece with her until she gets bail. I’m such a good friend.
“Fine, call the police” she exclaimed with a very large swooping arm gesture.
“Err Becky… Becky” I whispered over the table… “It is kind of your fault for letting the man order for you…”
“Yes but I didn’t like it and he’s being a giant fuc…”
“Let’s just pay and go yeah? I don’t want spend our last night in a Greek jail!” Christ my sun burn was hot, very hot… I felt sick.
“Where’s he gone?” Becky said, spinning wildly in her chair.
“Probably gone to call the police”… Shit! We quickly emptied our purses, paid the full bill and scuttled off into the night.
“I should have just ordered Greek salad” Becky said in a small voice.
“Ya think?!”

Greek salad
Serves 1 / Hands on time 5 mins / Total time 5 mins / V Gf
½ cucumber, peeled and thickly chopped
2 tomatoes, cut into eighths
¼ green pepper, sliced
¼ red onion, finely sliced
Handful pitted black olives
50g vegetarian feta
1 baby gem lettuce
½ tsp dried oregano
Extra virgin olive oil

Method
1. Every Greek salad I ordered in Greece came like this, you are expected in most places to dress the salad yourself so it comes dry with just a sprinkling of oregano. Its very simply layered so lets begin with the lettuce. Line a medium sized bowl with 5 or 6 lettuce leaves.
2. Chop the tomatoes into eighths and peel the cucumber. Chop into large chunks. Season well with salt and pepper and mix the tomato and cucumber roughly together. Place on top of the leaves in the centre of your bowl. Sprinkle with dried oregano.
3. The Greeks like big chunks of green pepper but I’m not keen so I sliced my green pepper into long thin strips and positioned them around the sides. Finely chop the red onion and scatter on top of the salad.
4. Top with olives and a slab of feta. Finally sprinkle with oregano and drizzle generously with olive oil. Lusciousness.

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

Sesame wilted greens

August 1, 2016June 2, 2019 ~ Corrie ~ Leave a comment

Sesame wilted greens
Serves 2 as part of a bento box / Hands on time 5 mins / Total time 5 mins / V Vn Df
200g of spinach, kale or cabbage
1 tsp toasted sesame oil
1 tsp light soy sauce
Pickled ginger (optional)
Small handful of sesame seeds

Method
Pop a 1 tsp of oil in a saucepan on a medium heat. Add the greens and fry for 5 minutes. Add a couple of Tbs of water throughout cooking to help the greens steam. Finish with a tsp of soy sauce and a sprinkle with a handful of sesame seeds.

V– Vegetarian Vn– Vegan Df– Dairy free

Cucumber & ginger pickle

August 1, 2016June 4, 2019 ~ Corrie ~ Leave a comment

Cucumber & ginger pickle
Serves 2 as part of a bento box / Hands on time 5 mins / Total time 10 mins + pickling time / V Vn Df
½ large cucumber
½ unripe conference pear
½ tsp salt
¼ tsp light soy sauce
3 tbs rice wine vinegar
½ tsp caster sugar
Pinch of dried chilli flakes
Knob of fresh finely grated ginger

Method
1. Slice the cucumber in half lengthways and scrap out all the seeds with a spoon. Slice the 2 boats in half lengthways again before cutting into chunks. Peel, core and finely chop the pear and pop in a large bowl with the cucumber. Sprinkle with a ¼ tsp of salt and put to one side.
2. In a small bowl add the rest of the salt, soy sauce, rice wine, sugar and chilli flakes and finely grated ginger. Give it a good stir and pour over the cucumber and pears. Put in an air tight container and leave over night or for an hour before serving in the fridge.

V– Vegetarian Vn– Vegan Df– Dairy free
Store in an airtight container in the fridge for up to 5 days.

Tofu & tenderstem broccoli

July 31, 2016June 4, 2019 ~ Corrie ~ Leave a comment

Tofu and tenderstem broccoli
Serves 2 as part of a bento box / Hands on time 20 mins / Total time 20 mins / V Vn Df
100g tender stem broccoli
400g firm tofu, cut into cubes
1 small onion, finely chopped
1 garlic clove, peeled and finely chopped
2 tsp vegan white miso paste
1 tsp chilli paste or gochujang (gochujang is a Korean fermented chilli paste you can find in most supermarkets. If you can’t get hold of any, use a couple of drops of Tabasco or simply add a bit of fresh red chilli)
1 tbs soy sauce
½ tsp caster sugar
2 tsp toasted sesame oil

Method
1. Drain the tofu and cut into cubes. Bring a large pan to the boil and carefully add the tofu. Boil for 3 minutes (boiling the tofu removes some of the tofu’s moisture). Lift out the tofu with a slotted spoon and put in a colander to drain but don’t throw out the boiling water.
2. In the remaining water, boil the broccoli for 5 minutes, drain and set aside.
3. In a small bowl combine the soy sauce, miso, sugar and chili paste and put to one side.
4. Finely chop the onion and fry it in a large frying pan with the sesame oil on a medium heat. Once brown, add the chopped garlic and continue to cook for a further couple of minutes. If it’s getting too hot add a couple tablespoons of water to prevent it from burning.
5. Add the tofu and brown for a further few minutes. Add your paste and carefully coat the tofu for the next few minutes. Add another tsp of soy sauce and stir in. Finely incorporate the steamed broccoli and cook for a further 2 minutes.

V– Vegetarian Vn– Vegan Df– Dairy free

Japanese omelette/tamagoyaki

July 31, 2016June 4, 2019 ~ Corrie ~ Leave a comment

Tamagoyaki (Japanese omelette)
(This isn’t as hard as it looks and it doesn’t matter if it goes a bit wrong, it will still taste great). Takes 20 minutes to and lasts up to 3 days in the fridge.
4 large eggs
1 tbs soy sauce
1 tbs mirin
1 tsp sugar
Pinch of salt
Vegetable or sunflower oil
Kitchen roll
Chopsticks (These are handy to fold and roll the pancake but not necessary)

Method
1. Beat the eggs in a jug and add the mirin, soy sauce, sugar and salt. Give it another good beating to make sure it’s fully combined.
2. Put a 1 tsp of oil in a large saucepan over a medium heat. Once hot, carefully absorb up and rub the oil around the pan with a folded piece of kitchen roll. Keep this piece of kitchen roll close to hand.
3. Pour a quarter of the mixture into the pan and spread it around. Once the egg has cooked fold in the edges creating an oblong shape and then carefully roll up the omelette. Brush the free side of the pan with your oiled kitchen roll and then push your omelette over to that side, then oil the other free side. Add another quarter of the mix and lift up your omelette to make sure it goes underneath so the two omelettes can join as one.
4. Once cooked repeat the process of folding in the edges and rolling the omelette up. Repeat this a couple more times until you’ve run out of mix. Turn your omelette out and leave to cool. Refrigerate and slice.