Jamie’s halloumi & chickpea stew

May 30, 2016March 3, 2020 ~ Corrie ~ 5 Comments

“I’ve cut my hand Corrie!” Jamie screamed down the phone.
“Oh no! On what?”
“I slipped and fell on some glass”
“Oh my god! Are you okay?”
“Yeah… But I don’t think I’ll be able to do any washing up for a while…”
“Well it better be a bloody big cut!”
And it was. In fact it was super gross, poor Jamie. I actually didn’t mind doing the washing up for a while but I did miss his cooking, so I thought it would be nice to make one of his recipes, boy was I wrong! Not because his recipes aren’t delicious, but because my mad boyfriend is the worst backseat chef ever.
“Oh, you chop onions like that? Interesting”… “Don’t crush the garlic chop it!”… “Why are you using the big ring on the cooker, use that one”… “Oh just let me stir it, you’re doing it wrong”… “How many tablespoons of yogurt did you put in?… Corrie?… Corrie?… Corrie…”
“I PUT TWO FUCKING TABLESPOONS OF YOGURT IN JAMIE! TWO! NOT ONE, TWO! ALRIGHT?!” I scream.
“… You were only supposed to put in one… I’ll leave you to it.”

Halloumi & chickpea stew
Serves 2 / Hands on time 35 mins / Total time 35 mins / V Gf
1 tsp olive oil
225g vegetarian halloumi, cut into chunks
1 red onion, finely chopped
20 cherry tomatoes, halved
3 garlic cloves, peeled and finely chopped
1 red pepper, sliced
1 knob ginger, grated
2 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli flakes
1 tbs tomato puree
250g passata
1 tsp brown sugar
1 can of chickpeas
4 handfuls of spinach
2 tbs of greek yogurt + extra for garnish
Large handful parsley, chopped
Bread to serve (optional)

Method
1. In a large pot over a medium heat, cook the onion, cherry tomatoes and roughly a quarter of the halloumi chunks in the oil for 15 mins, stirring occasionally – adding a dash of water if needed.
2. Mix in the chopped garlic, red pepper, fresh ginger, cumin, smoked paprika, chilli flakes and a dash of water to loosen the spices a bit. Cook for a further 5 mins.
3. Add the tomato puree, passata, sugar, chickpeas and the rest of the halloumi chunks. Give it a good stir and gently simmer for 10 minutes, stirring occasionally.
4. Mix in 2 handfuls of spinach. Once wilted, add the other 2 handfuls and stir in the yogurt. Finally, sprinkle over the chopped parsley and season with black pepper (halloumi is very salty so you don’t need to add extra salt). Serve immediately topped with yogurt and bread for dipping.

Jamie not trusting me to cook his recipe properly

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.

Avocado Caesar salad

May 23, 2016June 2, 2021 ~ Corrie ~ 2 Comments

I was so hungover this morning that all I could think about was the lovely bottle of S.Pellegrino in my laptop bag, the laptop bag I’d just left in KINGS CROSS STATION’S BLOODY TOILETS!!! Horror. I dropped my overpriced Upper Crust cheese and tomato baguette on the floor and ran back to get it. After scrabbling for another 30p, I barged through the turnstiles and practically rugby tackle the rather heavy set toilet attendant holding my bag.
“… And this is definitely your bag?”
“Of course it’s my bloody bag, how the hell would I know what cubical it was in, if I hadn’t been the one who put it there?!… Oh for god sake LET GO YOU MAD WOMAN, I’M GOING TO MISS MY TRAIN!”…
At this she abruptly let go, causing me to stumble and swear rather loudly in front of a small child. I brushed myself off, apologised to the toilet attendant, the child, the child’s mother and a few other onlookers, before scuttling off towards platform two feeling sweaty and sick.
Right, so after all that hoohah, lets talk caesar salad. I love the stuff, on the days I can’t be arsed to cook, I often buy a bag of the Be Good To Yourself Caesar salad from Sainsbury’s but I do resent paying £2.50 for what is essentially, a bag of lettuce. So I thought I’d make my own but with the addition of a few boiled eggs and an avocado to make it a bit more of a meal. I tried to be all ‘posho’ and use quails eggs for this recipe but they don’t sell them in Sainsbury’s so that’ll teach me for trying to be fancy. Fiddly little buggers to peel in any case.
Anyhow where was I? Oh yeah, so this is such an easy recipe, made easier if you buy shop bought croutons. I made my own on this occasion but wouldn’t be surprised if I bought shop bought ones next time – depends how tired I am. Making your own caesar dressing on the other hand is easy and well worth doing. You’ll never look back I promise. Enjoy!

Avocado Caesar salad
Serves 2 / Hands on time 30 mins / Total time 30 mins / V
4 eggs, hard boiled and peeled
1 ripe avocado, peeled and sliced
2 bulbs lettuce, I used a mix of sweet gem and red mini cos
Dressing
2 tsp capers, drained and chopped
Juice of ½ a lemon
75g Greek yogurt
2 tsp vegetarian Worcestershire sauce
½ tsp Dijon or wholegrain mustard
½ tsp runny honey
½ tsp garlic oil or 1 garlic clove, peeled and crushed
Croutons
1 tsp garlic oil or 1 garlic clove, crushed
1 tbs extra virgin olive oil
2 slices of bread (sourdough works well but any will do)
To serve
20g Italian hard cheese or Parmesan* shavings to serve (optional)
½ lemon zested and sprinkled to serve (optional)

Method
1. Preheat your oven to 200°C/180°C fan/400F/gas mark 6.
2. In a small saucepan of boiling water, simmer the eggs for 8-10 mins. Meanwhile, prepare a bowl of ice water and transfer the boiled eggs into it. Put to one side.
3. Cut the bread into squares and place in a large bowl with the extra virgin olive oil and a crushed garlic clove or garlic oil. Give it a good mix and season with salt and pepper. Turn out onto a baking tray lined with baking paper and bake for 5-7 mins or until toasted.
4. Make the dressing by combining all the ingredients together in a bowl and slice the avocado. Peel the eggs and cut into quarters.
5. Assemble the salad by cutting the bottoms off two cos lettuces and discard. Arrange the leaves in a large bowl with the avocado and pour over the dressing. 6. Mix well, making sure the leaves are fully coated. Finally, divide into bowls and top with sliced boiled eggs, croutons and serve with parmesan shavings and a sprinkling of lemon zest.

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.

Noodle soup

April 8, 2016January 24, 2020 ~ Corrie ~ 1 Comment

Everyone loves noodles and everyone loves soup. What everyone doesn’t love, are flecks of soup all over your nice new blouse. It’s a messy bugger to eat but we’ll forgive you noodle soup because you’re so tasty and quick to make. In my opinion, this recipe is worth ruining your best blouse for but if you’re precious about your clothes, pop on an old t-shirt and get stuck in. Alternatively, you could try not eating your soup like a messy hippo by daintily leaning your head over the bowl to prevent splash back. It’s up to you but personally, I’m a hippo.

Noodle Soup
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Df
2 nests fine egg noodles
1 medium carrot, thinly sliced
2 handfuls of kale
2 bulbs pak choy, sliced
½ tsp of chilli flakes
Handful of sugar snap peas, roughly chopped
2 vegetable stock pots, I use Knorr
Dressing
1 lime
4 tbs light soy sauce
2 pinches of caster sugar
Knob of fresh ginger, finely grated
2 cloves of garlic, peeled and crushed
2 handfuls fresh coriander, chopped
4 spring onions, chopped

Method
1. In 2 medium sized saucepans, place an individual nest of noodles into each. Finely chop the carrot, sugar snap peas and cut the pak choy into strips. Evenly distribute between both pans and add a handful of kale and a stock pot into each pan. Put to one side.
2. In 2 separate ramekins, make the dressing by adding 2 tbs of soy sauce to each along a pinch of sugar, half the fresh ginger, half the crushed garlic and the juice of half a lime. Give each a little stir until combined.
3. Chop the spring onions along with the coriander and put to one side.
4. Boil a kettle and pour the boiling water over the noodles in the saucepan until covered before bringing to the boil. Give each saucepan a stir to encourage the stock pot to infuse and simmer for a few minutes until the noodles are cooked and the vegetables are tender.
5. Carefully tip each soup into a large bowl, pour over the dressing and top with fresh coriander and spring onions.

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

Halloumi & tapenade open sandwich

April 1, 2016January 29, 2020 ~ Corrie ~ Leave a comment

My friend Anne-Marie asked me recently “What’s a cheap and delicious vegetarian sandwich filling? I need one for a private event.”
I replied “Err, halloumi, tapenade, dill and cucumber with sweet red pepper?”
I’ve never actually made this sandwich before but it sounded so delicious I thought I’d give it a go. Just wish I’d made it in a kitchen that wasn’t infested with mice, yes my friends, Vince is back.
For those of you who don’t know Vince, he was a small mouse that terrorised me for several months last year. But it can’t be Vince. I’m pretty sure Vince is deceased, so who’s this guy? Must be his bigger, fatter brother, let’s call him ‘the mouse formally known as Vince… So Prince?
Prince shot out of the fruit bowl and hurled himself off the worktop after I disturbed a bag of bagels. I’d had a few wines so overreacted slightly by picking up a frying pan, flailing it around and squealing like a mad tapir. Put me right off my halloumi. Not enough to stop me eating it though obviously, would take more than a bit of mouse piss to put me off my halloumi sandwich.

Halloumi and tapenade open sandwich
Makes 1 / Hands on time 5-10 mins / Total time 10 mins / V
You’ll need: Small frying non-stick frying pan
1 slice of thick bread
2 tsp olive tapenade, spread on one slice
4-6 slices of fried halloumi
1 roasted jarred red pepper
Cucumber slices
Red onion, finely sliced
Dill, chopped
Extra virgin olive oil to serve

Method
1. Fry the halloumi slices dry in a non-stick frying pan until golden on all sides. Spread the bread with olive tapenade and assemble your sandwich with your chosen toppings. Serve drizzled with 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

Hot crossed buns

March 26, 2016January 24, 2020 ~ Corrie ~ 3 Comments

I know making your own hot crossed buns is a bit of ‘ball-ache’ but I have no balls and I can’t stand candied peel. Most shop bought buns are riddled with the horrible things. Tiny white bitter tasting pieces of hell!
Now, if you’re a baking novice I probably wouldn’t bother making these, in fact, I probably wouldn’t make these unless you loathe one of the classic ingredients like myself – although my buns are tasty.
I do however, still like to give a nod to candied peel by adding the zest of a lemon but I couldn’t today because my lemon rolled out the window and on to Camden Road. So let’s pretend I used a lemon. Happy Easter!

Hot crossed buns
Makes 16 buns / Hands on time 1 hr / Total time 2 hrs 45 mins / V ❄
You’ll need: Baking paper 1 large or 2 smaller deep baking trays
680g strong white bread flour
100g golden caster sugar
10g sea salt flakes
10g mixed spice
15g yeast
80g soft butter
175ml tepid water
175ml semi-skimmed milk
1 large egg
130g sultanas
1 lemon, zested
Crossing
100g strong white bread flour
Pinch of salt
1 tsp of soft butter
Bun wash
2 tbs boiling water
2 tsp sugar
¼ tsp mixed spice

Method
1. Mix together the flour, sugar, yeast salt and mixed spices together in a large mixing bowl until well incorporated. Add the butter, tepid water, milk, egg and combine well with a wooden spoon until you have a thick dough.
2. Turn the dough out onto a clean lightly floured surface and knead by hand for 15 mins or transfer to a standing mixer with a dough hook and knead on a medium speed for 10 mins.
3. Incorporate the sultanas and lemon zest by kneading it into the dough and folding before placing back in the bowl and covering with a tea-towel. Leave in a warm place for ½ an hour.
4. Meanwhile, line a large, deep baking tray with baking paper and spray with a little oil. Put to one side.
5. Turn the dough out and cut it in half. Divide it again and again until you have 16 equal-ish buns. Using your hands, shape each bun into a nice round shape and place them on your tray a finger space apart (my tray was a little small so could only fit 12 so I used an extra small baking tray for the final 4).
6. Cover with a tea towel and leave in a warm place for 30-40 mins. Meanwhile, preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
7. Once your buns have risen, mix the crossing mixture together and put to one side. Make a quick piping bag out of baking paper – click here to see a video. Fill with the crossing mixture and pipe a line along each row of buns, then repeat in the other direction to create crosses.
8. Bake in the oven for 20-30 mins or until golden brown. Meanwhile make the bun wash by combining all the ingredients together in a small bowl. Remove from the oven and immedietly brush over the wash generously. Leave to cool in the tin for 10 mins before turning out and cooling on a rack.

f 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
❄ – The buns are suitable for home freezing once cooled. Wrap each bun individually well in cling film and freeze fore up to 3 months. Defrost fully before enjoying toasted with butter.

Rigatoni cheese with kale

March 21, 2016January 24, 2020 ~ Corrie ~ Leave a comment

Rigatoni Cheese with Kale

I’m currently watching Newcastle play Sunderland in a rubbish pub I used to work in in Letchworth – bleak. So instead of gouging my own eyes out with my thumbs, I thought I’d take myself away on a rigatoni cheese dream.
I made this last week and it was very very naughty. Like most lactose-challenged people, I crave cheese more than crack addicts crave, well, crack? At least crack addicts don’t become bloated disgusting pigs every time they give into temptation. Or do they?… I wish I was a crack addict. Pass the Rennie.

Rigatoni cheese with kale
Serves 4 / Hands on time xx mins / Total time 40 mins / V
You’ll need: Deep casserole dish and a food processor (if making breadcrumbs)
250g rigatoni
25g unsalted butter
30g plain flour
1 large garlic clove, crushed
1 green chilli, deseeded and finely diced (optional)
300ml semi-skimmed milk
250g vegetarian cheddar or Gruyere* cheese
2 handfuls of kale
2 slices of bread blitzed into breadcrumbs (optional)

Method
1. In a large saucepan, cook the rigatoni according to the packet instructions. Meanwhile, grate the cheese, putting a handful to one side for later. Strain the pasta, mix in a bit of olive oil to prevent it sticking and pour into a suitably sized baking dish.
2. If making breadcrumbs, add 2 slices of torn bread into a food processor and blitz to breadcrumbs. Put to one side.
3. In a medium non-stick saucepan, melt the butter over a medium heat and add the garlic and the chilli. Cook for a few minutes before whisking in the flour. Continue to cook for another minute whisking all the time. Add the milk in a quick stream And continue to whisk until the mixture is smooth and lump free. Carry on whisking and cook for a further few minutes until the sauce has thickened. Preheat a grill to a high heat.
4. Stir in the grated cheese bit by bit mixing all the time with a wooden spoon until the sauce is smooth and glossy. Season well with salt and pepper.
5. Mix in the kale and cook for 5 mins to allow the greens to soften slightly before pouring the cheese sauce over the rigatoni. Mix well and pour into an oven-proof dish. Top with the remaining grated cheese and breadcrumbs. Grill on a medium to high heat until the top is bubbling and golden. Serve with a simple green salad.

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
*Gruyère 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.

Mini shallot & mushroom pies

March 10, 2016January 24, 2020 ~ Corrie ~ Leave a comment

If there was ever an excuse to eat pies, then surely this is it. It’s British Pie Week everyone, hip hip hooray! I have to confess, I’ve never actually made a pie before, it always seemed like more trouble than it’s worth but armed with a packet of puff pastry, these mini pies were a piece of cake… I mean pie.
Anyway, you can make one big pie or a few little pies, I opted for mini ones this time so I could use my cute mini casserole dishes. I actually made my pie filling a few days earlier and kept it in the fridge so that when it came to assembling my pies, all I had to do was fill my dishes and top with pastry. I was pretty stunned at how well these turned out, they were super cute and utterly delicious. Jamie loved his little pie so it’s a shame he won’t get to eat one ever again. We discovered shortly after he ate his pie that he has a rather severe onion intolerance, so no more pies for Jamie.
But pies for everyone else, yay!

Shallot & mushroom pies
Makes 4 small or 1 large pie / hands on time 40 mins / total time 1hr 10mins / V
250g chestnut mushrooms, roughly sliced
250g portobello mushrooms, roughly sliced
30g unsalted butter
400g banana shallots, peeled (I use banana shallots as they tend to be bigger and less tricky to peel)
1 sprig of rosemary
2 bay leaves
200ml veg stock, I use 1 Knorr vegetable stock pot
200ml vegetarain red wine
1 tbs plain flour
2 tsp dijon mustard
1 tsp Marmite (optional)
Handful chopped parsley
375g ready rolled puff pastry
1 egg, beaten
Mini heart pastry cutter (optional)

TIP: Not keen on pastry? Try topped with mash. Simply boil up 800g floury potatoes, drain and mash with a big knob of butter and a splash of milk. Top the pie filling and bake in the oven as recipe specifies.

Method
1. Preheat oven to 200°C/180°C fan/400F/gas mark 6. Meanwhile, trim the ends and peel the shallots by scoring with a knife and removing the outer layer of skin. Add the whole, peeled shallots to a large heavy bottomed pot along with the butter. Cook on a medium heat for 5 minutes.
2. Roughly chop the mushrooms and add them to the pot and give it a good stir. Cover with a lid and cook for a further 5 minutes. Remove the lid and add the stock, wine, bay leaves, rosemary and bring to the boil. Reduce the heat slightly and allow the mixture to reduce for 20-25 minutes.
3. Meanwhile, in a separate small saucepan, melt a tablespoon of butter and whisk in a heaped tablespoon of flour. Once combined, stir straight into the mushroom filling to help thicken the sauce (you don’t need to wait 20 minutes to add this).
4. Once reduced, add the Marmite (if using), dijon mustard and the fresh parsley and season well with salt and pepper. Carefully fish out the rosemary and bay leaves and fill your pie dishes with the mixture. Top with pieces of puff pastry a little bigger than the pie dishes themselves. Crimp the pastry around the edge with your fingers or with the back of a fork (don’t worry if your pies look a bit flat and messy, they’ll look wonderful once they’re cooked). Insert a knife into the middle of your pies to allow air to escape. I like to do a cross because it’s prettier.
5. Cut the remaining pastry into heart shapes using a cutter and place them on top of the pies or make your own shapes (optional). Brush each pie with beaten egg and bake in an oven, on the middle shelf for 20-25 minutes.
6. Serve with steam vegetables and mash. Good times.

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

Lizzie special

January 11, 2016January 25, 2020 ~ Corrie ~ Leave a comment

Simon and Garfunkel, Ben and Jerry, Pinky and The Brain and of course, peanut butter and cheese… Huh? Peanut butter and cheese? Are you mental? No my friends, not mental, very sane. This unlikely paring is in fact not unlikely at all, it’s a heavenly mix of hot salty melty goodness, mmm.
Okay, so perhaps it’s not a combination you would immediately put together and certainly not with cold cheese (barf) but it’s one of life’s dirty little secrets, so wrong but yet so right. This is something I tend to feed people without telling them what it is first, to prevent fussy idiots from turning their noses up at it. Recently I made it for my boyfriend Jamie, he’d managed to scoff two whole slices in his gob before blurting out “is there peanut butter in this?… Yum!”
As for me, I’ve been chomping on this delectable snack all my life, and not once did it ever occur to me that it was a little unusual. Invented by my dearest mum Lizzie, the ‘Lizzie Special’ has managed to keep me alive for over 31 years. Actually I think the Lizzie Special was partially invented by an old friend of my mum’s called Rosemary, but Rosemary is a horrible person so lets not give her any credit. She once rang the Samaritans because my mum and dad didn’t invite her over for Christmas dinner.
Also ‘Rosemary Special’ doesn’t quite have the same ring to it. So fuck you Rosemary, the Lizzie Special lives, unlike your friendship with my mum which is long dead. Enjoy everyone!

Lizzie Special / peanut butter & cheese on toast
Serves 1 / Hands on time 5 mins / Total time 10 mins / V
2 slices of bread
Unsalted spreadable butter
Crunchy peanut butter
Medium vegetarian cheddar cheese, sliced

Method
Put on a hot grill and lightly toast the bread. Spread each slice with butter and generously with peanut butter. Slice the cheese and place evenly on top of each slice and grill until the cheese begins to bubble. Serve immediately.

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

Potted Swiss cheese eggs

January 8, 2016January 25, 2020 ~ Corrie ~ Leave a comment

Now, I know it’s the New Year and you’re all busy quaffing smoothies from your Nutribullets but let’s take a break and have some breakfast. Everyone knows breakfast is the best time of day to eat cheese… Probably.
Anyway, admittedly I’ve been on a health kick too – my wine paunch has alarmingly turned into a wine gut over the festive season. Something has to be done! Although, it’s the eighth of January and I’ve already grown tired of soup, oat cakes and those annoyingly small loaves of bread. IT’S TIME TO EAT SOME CHEESE! So fuck the diet, grab the sourdough and lets have a dippy egg and cheese party. Bran flakes can wait.

Potted Swiss cheese eggs
Serves 2 / Hands on time 15 mins / Total time 25 mins / V
You’ll need: 4 ramekins
4 large eggs
1 heaped tsp unsalted butter
1 heaped tsp plain flour
70g vegetarian cheddar or Gruyere* cheese, finely grated
½ tsp Dijon mustard
100ml semi-skimmed milk
¼ tsp nutmeg
Handful fresh parsley, chopped
Toast and butter to serve (optional)

Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Finely grate all the cheese and put to one side. In a small saucepan, melt the butter over a low heat and then whisk in the flour until the lumps are removed.
2. Leaving a small handful of cheese to one side for the topping, add the rest to the pan and whisk in the milk bit by bit. Add the mustard, nutmeg and season with salt and pepper. Once the cheese sauce is nice and smooth, take off the heat.
3. Crack an egg into each ramekin and divide the cheese sauce between each. Sprinkle with the remaining cheese and top with chopped parsley and season.
4. Place on a baking tray and bake on the middle shelf for 12-14 mins or until the whites have set and the yolks are still soft – keep an eye on these or they can easily overcook.
5. Meanwhile, toast the bread and spread with butter. Remove the potted eggs from the oven (they will be very hot so be careful). Serve topped with chopped parsley and buttered 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.

V – Vegetarian

White onion soup

November 9, 2015January 26, 2020 ~ Corrie ~ Leave a comment

I love onion soup, although I rarely get to eat it as it’s traditionally made with beef stock. So I order the goats cheese salad and get on with my day, but not this time, no sir-ee! This time I’m making my own and it’s gonna be better than any onion soup on the high street. HEAR THAT CAFE ROUGE?! I do hope so.
Anyway, half-way through making my soup, my housemate decides to tell me that she hasn’t eaten onion soup for over 20 years. 20 YEARS! Turns out, she suffered a rather violent fart attack on a family outing that was so severe, it left her stepdad’s eyes watering.
Once I’d stopped laughing, I turned my attention back to my soup, I’ll take my chances thanks. My housemate politely declines a bowl. Probably for the best.

White onion soup
Serves 4 / Hands on time 30 mins / Total time 1 hr mins / V ❄
3 medium brown onions, peeled and sliced
1 medium red onion, peeled and sliced
30g unsalted butter
1 tsp of granulated sugar
2 tsp Dijon mustard
2 tsp of Marmite
1 tbs plain flour
1 litre vegetable stock, I use 2 Knorr stock pots
Small bunch of thyme, tied together with string
60g medium vegetarian cheddar or Gruyere* grated
1 garlic clove, peeled
2 slices sourdough for croutons (optional)

Method
1. Peel and roughly chop all the onions and add to a large heavy bottomed pot with the butter. Sweat over a medium heat for 5 mins with the lid on stirring occasionally – add a dash of water to hep the onions steam and cook for a further 5 mins. Stir in the sugar and continue to cook for 10 mins with the lid on.
2. Mix in the flour and the mustard and cook for a couple more minutes before adding the stock, Marmite and the bunch of thyme. Season with salt and pepper and bring to the boil. Reduce to a simmer for 30 mins. Remove from the heat and discard the bunch of thyme. Put to one side with the lid on. Turn a grill on a medium to high heat.
3. Toast the sourdough in a toaster and rub each with a peeled garlic clove. Ladle the soup into bowls, slice the sourdough in half and submerge each piece into each soup. Cover the slices with grated cheese and put under the hot grill until the cheese is bubbling.
4. Serve immediately with 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
❄ The soup is suitable for home freezing once cooled without the croutons and cheese. Consume within 3 months.