Strawberry sponge traybake

Strawberry sponge traybake

This week I’ve been craving those little strawberry Tom and Jerry cakes, Remember those? Anyone born before 1984 in Britain should, but if you don’t, allow me to enlighten you. They were small, strawberry flavoured fairy cakes topped with strawberry icing and sugar-paper illustrations of Tom, Jerry and friends. They were deliciously artificial and came in a box ready for you to just add water. Sickly sweet and with a bright pink sponge, these tiny cakes featured in many a party bag in my youth and go hand-in-hand with other ‘wrong’ foods of the ’90s, such as Push Pops, Micro chips and Squeezit’s.
That being said, I’ve had a real hankering for them, so I’ve made a slightly more acceptable ‘grown-up’ version with real strawberry icing. They’re not quite the same, but perhaps that’s no bad thing, as I’m pretty sure the original mix wouldn’t even be classified as food today.


Strawberry sponge traybake
Makes 12 squares / Hands on time / Total time 50 mins + cooling / V
You’ll need: 25cm square cake tin, electric whisk and a food processor
110g soft unsalted butter + extra for greasing
110g caster sugar
2 medium eggs
110g self-raising flour
½ tsp baking powder
½ tsp vanilla extract
Topping
Handful fresh strawberries, stalks removed and blended
50g unsalted butter
100g icing sugar
6 fresh strawberries, sliced to decorate


Method
1. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4 and grease a 25cm square tin with butter. Line the bottom of the tin with baking paper and put to one side.
2. Measure out the self-raising flour in a small bowl and put to one side. In a large mixing bowl, using an electric whisk, cream the butter and sugar together for 3 minutes until light and fluffy. Crack in one of the eggs along with 1 tbs spoon of the self-raising flour and mix with a spoon before whisking for a further couple of minutes – adding flour prevents the mixture from curdling and mixing it with a spoon stops flour going everywhere. Once incorporated, add the second egg along with another tbs of the self-raising flour and repeat the process, although this time add the vanilla extract.
3. Add half a tsp of baking powder to the remaining self-raising flour and fold into the mixture using a wooden spoon, being careful not to overwork the batter. Spoon into the tin and spread the mixture out evenly using the back of a spoon to push it to the edges and smooth the surface. Bake in the oven for 20-25 minutes. Once baked leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
4. Once the cake has cooled completely, make the icing by blending a handful of strawberries in a blender. In a small bowl whisk the butter until light and fluffy with an electric whisk for a couple of miutes before adding 2 tbs of the pureed strawberries and 100g of icing sugar. Mix carefully with a spoon (to prevent icing flying everywhere) before whisking with an electric whisk until you have a light fluffy icing.
5. Spread the icing over the cake evenly and leave to set for 20 minutes before decorating with slices of fresh strawberries. Cut in to squares and serve immediately.

Strawberry sponge traybake

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



Teriyaki tofu steaks with broccoli

Baked teriyaki tofu with broccoli

I know I should be spending my Sunday writing up this week’s blog, but I’ve fallen into a Backstreet Boys hole and now I can’t climb out of it. I went to see them last week and it has ignited my teenage obsession. I literally can’t stop Wikipedia-ing, YouTubing, Googling and general ogling my ’90s teenage obsession. After two hours of back-to-back hits and two pints of cheap wine (yes, pints), I was transported back to my 16-year-old self’s bedroom, where my Purple Ronnie wallpaper and blow-up chairs witnessed some truly shocking choreography. Without warning, I busted into my old dance routines in the O2 Arena – much to the horror of my male companion and those around me. I waved my arms, thrust my hips and flicked my hair like a deranged Britney Spears tribute act – I don’t get out much.
That being said, I had a blast and have been writing ‘I heart BSB’ on my pencil case ever since – I’m freelance now, thus the need to carry stationary around with me at all times.
Anyhoo, enough about my youth, let’s all just go away and download the Backstreet’s Back album and listen to it as we slice up some fat tofu steaks and whip up my version of this Japanese classic.


Teriyaki tofu steaks with broccoli **new & improved recipe**
Serves 2 / Hands on time 10 mins / Total time 40 mins / V Df
You’ll need: 20cm oven-proof dish
280g firm tofu, drained
200g tender-stem broccoli
4 whole spring onions, outer layer removed and ends trimmed
Black sesame seeds to serve (optional)
Serve with rice or noodles
For the marinade
2 tbs light soy sauce
1 tbs sweet chilli sauce
1 tbs maple syrup
1 tbs mirin
1 tsp sesame oil
1 garlic cloves, crushed
1 knob of ginger, grated


Method
1. Pre-heat an oven to 220°C/200°C fan/425°F/gas mark 7.
2. Drain the tofu and cut into thick steaks and place in the oven-proof dish before putting to one side.
3. In a bowl, combine the marinade ingredients together and pour evenly over the tofu steaks. Bake in an oven for 25-30 minutes.
4. Meanwhile, use this time to cook the rice or noodles. Steam the broccoli and the spring onions together 10 mins before the tofu is due to come out.
5. Remove the tofu from the oven, lift the steaks out and place on top either rice or noodles and drizzle with the remaining juices. Serve with the steamed greens and a sprinkling of black sesame seeds.

Baked teriyaki tofu with broccoli

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



Baked tomatoes & feta on toast

Baked tomatoes & feta on toast

I went to an insanely overpriced but beautiful health food shop today in Finsbury Park. Sometimes, I like to swish around this shop and pretend I’m a regular customer. I even put three large avocados in my basket knowing they’re £2.50 each without so much as a small grimace on my face – I’m such a good actress. (I quickly put two back without anyone noticing.)
I spend a good 20 minutes picking items off the shelves, pretending to read the labels before returning them to their place – God, I’m having a great time. I eventually reach the counter with a mere five items in my basket all carefully plucked and examined ready for purchase.
“That will be fifteen pounds and twenty nine pence, please,” says the smug man behind the counter with long greasy hair. Shit – he knows! He knows I think this shop is ridiculously overpriced and that I usually shop at Tesco. The bastard! Two can play at this game. I smile sweetly and tap my bank card on the card reader as if I don’t have a care in the world.
I turn to leave, still smiling like a slightly deranged mental patient.
“Would you like a date?” the greasy haired man calls after me. Feeling slightly flattered, but mostly awkward, I turn to say, “Sorry, I have a boyfr….” when I realise he is elbow deep in a giant glass jar of what looks like crusty old turds. My neck is suddenly very hot as I realise my error.
“Err, yes please,” I say quickly, as he drops a large date into my open palm. I take a bite, thinking I can always chuck it away when I get outside, but to my surprise it’s soft, sweet and delicious. I then burst into tears – it’s been a hard month.

Back home, I spread the expensive bread I just bought with the expensive feta and top with baked expensive tomatoes and you know what? When you feel like utter shit, there’s nothing better than glorified cheese on toast to make everything okay again… That and a big juicy date. So weird.


Baked tomatoes & feta on toast
Serves 2 / Hands on time 10 mins / Total time 25 mins / V
Extra virgin olive oil
4 large tomatoes or 6 medium tomatoes on the vine
6 thyme sprigs
100g vegetarian feta
1 small garlic clove, peeled
2 large sliced sourdough bread, toasted
2 poached eggs to serve eggs (optional) 


Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Leaving the tomatoes on the vine, place on a non stick baking tray and spear each tomato with a fresh thyme sprig. Drizzle with olive oil and season well with salt and pepper. Bake in the oven for 20 minutes.
2. Once the tomatoes are baked, turn the oven off and leave the tomatoes inside to keep warm. If you’re poaching eggs, now is a good time to get them on. Toast the bread and rub each slice with a peeled garlic clove. Split the feta between the 2 slices and squish down roughly with the back of a fork.
3. Remove the warm tomatoes from the oven, discard the thyme sprigs and evenly distribute the tomatoes on top of the feta. Press the tomatoes down using the back of a fork releasing some of the juice. Serve immediately drizzled with extra virgin olive oil, a good crack of salt and pepper and top each with a poached egg (optional).

Baked tomatoes & feta on toast

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.


– Vegetarian



Baklava & honey cheesecakes

Baklava & honey cheesecakes

Cooking for more than two people always fills me with anxiety and dread – my flat hardly fits two people in it let alone four. Four people?! Where on earth will I put them? Perhaps one of them could sit in the sink?
And what about the neighbours? What if we’re too loud? Last time I spoke to them they were very upset with me and threatened to call the police – still not quite sure why but the thought is very stress inducing – can’t have a bunch of burly police officers ruining my dinner party.
I need to calm down, it’s just a dinner party… NAPKINS! Oh Christ, where are the napkins? Do I even own napkins? You have to have napkins at a dinner party, you can’t just give people toilet paper no matter how smartly you fold it.
Feeling rather hysterical and with time slipping away, I put the thought of napkins, police and police napkins (whatever they are) to the back of my mind and focused on creating this mad dessert. Quick fast and requiring minimum effort, this baklava cheesecake saved my skin and became my crowning glory. Sometimes out of madness comes beauty… and cheesecake.


Baklava & honey cheesecakes
Serves 4 / Hands on time 20 mins / Total time 20 mins + chilling / V
You’ll need: A food processor
280g mixed baklava, roughly chopped
280g cream cheese
150ml double cream
3 tbs runny honey
1 orange, cut into segments


Method
1. On a chopping board, roughly chop the baklava before tipping into a food processor. Blitz in short bursts until you have a rough and chunky, crumb-like mixture (be careful not to over blitz, you want to keep some of the texture). Distribute the mixture evenly into glasses or large ramekins and press the mixture down to compress it either with your fingers or with a blunt object. Refrigerate.
2. Meanwhile, make the filling. Using a mixer with a balloon whisk or hand-held electric whisk, beat the cream cheese and honey together on a high speed. Once combined, slowly whisk in the double cream bit by bit to allow the mixture to slowly thicken.
3. Remove the cheesecake bases from the fridge and top each one with a generous layer of cream cheese mixture. Decorate with orange segments, cover with clingfilm and continue to refrigerate until ready to serve.

Baklava & honey cheesecakes

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


V – Vegetarian



Penne al’arrabiata

Penne al’arrabiata

Eaten enough chocolate to sink a small ship this Easter? Me too… Penne al’arrabiata anyone?


Penne al’arrabiata
Serves 2 / Hands on time 15-20 mins / Total time 15-20 mins / V
2 garlic cloves, peeled and chopped
1 tbs Pomora extra virgin olive oil
¼ tsp of chilli flakes (½ tsp if you like it really spicy)
1 can of good quality plum tomatoes
1 tbs tomato purée
1 ball vegetarian mozzarella (optional)
130g penne pasta
Fresh basil to serve


Method
1. Set a full kettle on to boil and measure out your penne and put in a large saucepan along with a good pinch of salt.
2. Meanwhile in a large frying pan or pot, add 1 tbs of extra virgin olive oil and warm over a low to medium heat. Peel and chop your garlic and add it to the oil (you don’t want to fry the garlic, only infuse the oil with it so watch that it doesn’t start to fry and brown). Infuse the garlic for a few minutes before adding the chilli flakes.
3. Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
4. Add the can of plum tomatoes to the garlic and chilli infused oil along with 1 tbs of tomato purée and a good pinch of salt. ​Stir carefully and break the plum tomatoes up with the back of a wooden spoon. Up the heat and simmer for a good 5 minutes or until your pasta is ready.
5. Drain the penne and pour it straight into the sauce making sure it is well coated. Spoon into bowls and finish by topping with torn mozzarella, fresh basil leaves and a good crack of black pepper.

Penne al’arrabiata

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


– Vegetarian


Carrot cake loaf

Carrot cake loaf
Carrot cake loaf
Carrot cake loaf

I’m going to keep this short but sweet – much like this carrot cake. Partly because it’s past my bedtime and partly because I’m grumpy after spending my entire Sunday burning multiple carrot cakes – would have helped if my oven wasn’t an old tin can with no temperature markings on it.


Carrot cake loaf
Make 1 loaf / Hands on time 35 mins / Total time 1 hr 45 mins / V
You’ll need: 2 lb loaf tin, electric hand whisk
Juice of 1 orange
45g sultanas
150g carrots, peeled and grated
150g soft brown sugar
80g self-raising flour
80g wholemeal flour
1 tsp bicarbonate soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp ground ginger
50g pecans, roughly chopped
Pinch of salt
150ml rapeseed oil
2 eggs
Cream cheese icing
130g cream cheese
30g soft unsalted butter
65g icing sugar


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


Method
1. In a small saucepan, heat the juice of an orange over a low to medium heat and add the sultanas. Warm through for 10 minutes before putting to one side to cool.
2. Meanwhile, grease the base and sides of a loaf tin with a bit of extra rapeseed oil and line the bottom with baking paper. Put to one side and preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4.
3. Peel and grate the carrot before weighing out the sugar, self-raising flour, wholemeal flour, cinnamon, ginger, mixed spice, bicarbonate of soda, baking powder and a pinch of salt in a large mixing bowl. Add the roughly chopped pecans and give it a good mix before incorporating in the grated carrots using a wooden spoon.
4. In a separate smaller bowl, whisk together the rapeseed oil and the eggs until combined. Pour into the carrot mixture and mix thoroughly. Spoon into the loaf tin and bake on the middle shelf for 1 hr or until a skewer comes out clean.
5. While the cake is baking, make the cream cheese icing by whisking the butter and the cream cheese together in a bowl with an electric whisk. Fold in the icing sugar with a spoon before whisking again for a couple of minutes. Cover loosely with clingfilm and refrigerate.
6. Allow the carrot cake to cool completely in the tin before turning out and topping with lashings of cream cheese icing. Delicious!

Carrot cake loaf
Carrot cake loaf

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


– Vegetarian
❄ – This cake is suitable for home freezing once cooled and before icing. Wrap well in cling film and freeze fore up to 3 months. Defrost fully before icing and serving.



Braised tofu & kale bulgur bowl

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

Being vegetarian for thirty-four-years, I’ve certainly eaten my fair share of tofu, aka, bean curd. Much like cheese, tofu is made from curdled soy milk and compressed into blocks – mmm tasty. Speaking of taste, tofu literally has none. Eaten raw it tastes wet, soft and tasteless – much like my ex boyfriend. However, cooked correctly, tofu becomes juicy, flavourful and sassy – much like Beyoncé.
To make Beyoncé tofu you need to make a bootylicious broth for your tofu sponges to soak up and I have just the recipe.


Braised tofu & kale bulgur bowl
Serves 4 / Hands on time 45 mins / Total time 45 mins / V Vn Df 
300ml cold water
120g bulgar wheat
Knorr vegetable stock pot or stock cube
1 tsp sesame oil
1 medium onion, roughly sliced
½ tsp sea salt flakes
1 tbs balsamic vinegar
1 tbs light soy sauce
2 garlic cloves, peeled and chopped
300ml boiling water
125g Shiitake or chestnut mushrooms, sliced
280g firm tofu, cut into thick slices
4 handfuls chopped kale
2 spring onions, chopped to serve (optional)


Method
1. Measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a vegetable stock pot/cube. Place over a medium to high heat until boiling before turning down and simmering for 8 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
2. Meanwhile, warm 1 tsp of sesame oil in a large pot with a lid over a medium heat. Add the chopped onions, ½ tsp sea salt flakes and 1 tbs of balsamic vinegar. Give it a good stir and pop the lid on. Turn down the heat slightly and allow to soften for 10 minutes – stirring occasionally.
3. Once the onions have softened, add the garlic and cook for a further 3 mins before adding 1 tbs soy sauce, 300ml vegetable stock (use the other half of the stock pot/cube) and add the roughly sliced mushrooms. Up the heat and bring to the boil.
4. Once boiling, reduce the heat and carefully submerge the tofu slices into the broth before covering with a lid and cooking for 10 minutes. Once the tofu is cooked, add 4 handfuls of kale directly on top the tofu and cover again for a further 5 minutes.
5. Loosen up the bulgur wheat by stirring with a spoon and divide into bowls. Top with the braised tofu and sprinkle with chopped spring onions.

Braised tofu & kale bulgur bowl
Braised tofu & kale bulgur bowl

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.


– Vegetarian     Vn – Vegan    Df – Dairy free



Gnocchi with pea pesto, asparagus & watercress 

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

I haven’t really had much time for gnocchi in the past, as it tends to be one of those dishes that gets thrust upon me in restaurants. Squidgy gummy potatoes laden with blue cheese sauce? Er, no thank you, Mr Carluccio.
But perhaps I’m being a bit judgemental. After all, what’s not to like about a little potato dumpling? Perhaps my beef was never with the dumpling at all, but with the heavy cheese sauce – it was simply too rich and bad-dream-inducing.
However, I decided to push aside my reservations and give gnocchi another chance, so off I trotted to Tesco to buy a lovely fresh packet – please don’t expect me to make it from scratch, I’ve tried and it was a messy, unmitigated disaster. I did however make this rather springy pea pesto to go with it which was very tasty and can be in your belly within fifteen minutes. It’s official, gnocchi and I are friends again.


Gnocchi with pea pesto, asparagus & watercress 
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Vn*
You’ll need: A food processor or blender
Handful fresh mint leaves
2 tbs pine nuts
½ a lemon
200g frozen garden peas
30g vegetarian Italian hard cheese or Parmesan* grated plus extra for serving (optional)
2 garlic cloves, peeled and chopped
1 tbs Pomora lemon extra virgin olive oil
¼ tsp sea salt flakes
300g fresh gnocchi 
125g asparagus, woody ends removed and cut into thirds
Handful cherry tomatoes, halved
2 handfuls watercress


*Make it vegan: Vegan gnocchi is relatively easy to find but always check the label just in case. The pesto is tastes just as delicious without Parmesan so simply leave it out.


Tip: This recipe makes enough pesto for 4 servings. Any remaining pesto can be stored in an airtight container in the fridge for up to 3 days or freeze on the day of making.
Tip: This pesto also works well with pasta if you’re not a gnocchi fan.


Method
1. ​Start by boiling a kettle and put your frozen peas in a sieve. Pour the boiling water over the frozen peas to thaw them a bit and put to one side. Fill the kettle again and boil – you’ll need this for the gnocchi and asparagus later.
2. To make the pesto pour the peas into a food processor along with the chopped garlic, lemon juice, pine nuts, grated cheese, mint leaves and salt. Blitz for about a minute before adding the extra virgin olive oil and blitzing again until you have a smooth paste.
3. Pour the boiled kettle into a large saucepan and bring to the boil. Add the chopped asparagus spears and cook for 2 minutes before adding the gnocchi and cooking for 2-3 mins (check packet instructions). Drain and pour back into the saucepan and stir in half of the pesto and the tomato halves. Serve immediately on a bed of watercress topped with a sprinkle of cheese, a drizzle of olive oil and a crack of black pepper.

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

If you’ve had a go at making 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 – Forgo the Parmesan and use vegan gnocchi
❄ The pesto is suitable for home freezing in an airtight container. Consume within 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Savoury green drop scones

Savoury green drop scones
Savoury drop scones
Savoury drop scones

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


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


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

Savoury drop scones
Savoury drop scones


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


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 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*– 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.