Hot cross bun pudding

April 2, 2018October 21, 2018 ~ Corrie ~ 5 Comments

Got a few sad, stale hot cross buns left over from Easter? Well, don’t even think about throwing them away! Have a cheeky, post-Easter treat and whip up a hot-cross-bun bread and butter pudding – y’know, just in case you haven’t eaten enough over the past few days… Actually, come to think of it, if you have some leftover chocolate, throw some of that in, too. The more the merrier (damn, I wish I had thought of that). Happy belated Easter, everyone!

Hot cross bun pudding
Serves 4 / Hands on time 10 mins / Total time 50 mins / V
4 hot cross buns
Spreadable butter
1 tsp cinnamon
80g caster sugar
2 eggs
350ml semi skimmed milk

Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Slice the hot cross buns in half and spread each slice with butter. Weigh out the sugar and add a teaspoon of cinnamon, stir well and put to one side. Layer the hot cross bun slices in an oven proof dish and sprinkle over the sugar making sure you get plenty in-between the layers (leave a tablespoon of cinnamon sugar to one side).
2. Whisk the eggs and milk together in a separate bowl until combined, then pour over the buns. Sprinkle with the left over sugar and leave to soak for 10 minutes. Bake in the oven for 25-30 minutes or until golden brown. Divide into bowls and serve immediately for a comforting treat.

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

V– Vegetarian

Roasted vegetable hummus bowl

March 26, 2018July 10, 2022 ~ Corrie ~ 5 Comments

Just in case you didn’t know, drinking numerous Smirnoff Ices through a straw containing shots of sambuca is not a good idea past the age of 30. This goes without saying, but if you’re as a dumb as me and choose to ignore this advice, then a two-day hangover is winging it’s way to you. Brace yourself, it’s gonna hurt.

Why do I do this to myself? I can hardly manage a large glass of wine these days, let alone alco-pops followed by shots. I mean, who do I think I am, Keith Richards? No, just give me a nice cup of tea, a sit down, and a lovely bowl of hummus topped with roasted vegetables, please. It won’t cure your hangover (only Lucozade and salt-and-vinegar crisps can do that), but it’s darn good, and will have you feeling all nourished and smug – you can pretend you’re a Hemsley sister.

Roasted vegetable hummus bowl
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn Df
You’ll need: A hand blender or food processor
1 tsp rapeseed oil
3 sprigs of rosemary
1 aubergine, chopped into chunks
1 small red pepper, de-seeded and roughy chopped
1 red onion, peeled and roughly chopped
100g baby carrots
½ tsp smoked paprika
Pomora extra virgin olive oil
For the hummus
1 can of chickpeas, drained
1 garlic clove, crushed
1-3 tbs of water
1 ½ tbs tahini
½ lemon, juice
1 tbs extra virgin olive oil
To serve
2 wholemeal pita breads (optional)

TIP: This is a good way of using up the unwanted vegetables in the fridge so feel free to adapt the recipe to whatever you have.

Method
1. Start by pre-heating your oven to 200°C/fan 180°C/400°F/gas mark 6. In a large roasting tin, add the whole baby carrots, chopped aubergine, red pepper, red onion and rosemary sprigs. Sprinkle the vegetables with smoked paprika, olive oil and a generous grind of salt and pepper and give it all a good stir. Once the veg is evenly coated in the oil and spices, roast in the oven for 20-25 minutes.
2. Meanwhile make your hummus by combining the chickpeas, crushed garlic, tahini, lemon and a good crack of salt and pepper in a bowl. Start by adding 1 tbs of water and then blitz until smooth with a hand blender – if the mixture is too firm add a dash more water until you get your desired thickness. Stir in a tablespoon of extra virgin olive oil and season to taste.
3. Spoon the hummus evenly into bowls and using the back of a tablespoon, create a rough bed for your roasted vegetables. Once the vegetables are nicely roasted, remove from the oven, discard the rosemary sprigs and spoon into the centre of your hummus. Drizzle with a generous glug of regular or Pomora rosemary infused extra virgin olive oil and serve with warm pita breads.

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 Df– Dairy free

Asparagus, goats cheese & lemon tart

March 12, 2018February 13, 2020 ~ Corrie ~ Leave a comment

Let’s say goodbye to this bitterly cold Game of Thrones weather and hello to spring.
“Hello spring!”‘
To celebrate, I’ve created this rather zingy lemon and goats cheese tart for you to roll up, stuff in your mouth and swallow whole like a goose… Or not, each to their own.

Asparagus, goats cheese & lemon tart
Serves 4 / Hands on time 10 mins / Total time 30 mins / V
320g ready rolled puff pastry, trimmed to fit a 32cm baking tray
100g vegetarian soft goats cheese
Juice and zest of half a lemon
15g vegetarian Italian hard cheese or Parmesan*, grated
2 tbs plain or Greek yogurt
230g bunch of asparagus
Pomora extra virgin lemon oil

Method
1. Preheat your oven to 200°C/fan 180°C/400°F/gas mark 6. Line a baking tray with baking paper and roll out the puff pastry. Trim the pastry to fit your baking tray and lie it on top of the baking paper directly on the tray. Using a sharp knife, lightly score a rectangle roughly 1 finger-width from the edge, then put to one side.
2. Using a fork, combine the soft goats cheese, yogurt, Italian hard cheese, lemon zest and lemon juice in a bowl until you have a thick but spreadable paste. Spoon out into the middle of your pastry. Using a butter knife evenely spread the mixture out to the scored edge being careful not to go over the line.
3. Arrange the asparagus on top of the goats cheese before seasoning with salt and pepper. Bake in the oven for 20 minutes until the edges of the tart turn golden brown.
4. Remove from the oven and leave to rest for five minutes before brushing the asparagus with lemon extra virgin olive oil. Serve warm with a mixed leaf 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
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Courgette penne with fresh mint & feta

March 5, 2018July 8, 2020 ~ Corrie ~ 2 Comments

So, unless you’ve been living under a rock this past week (in which case, you would probably be dead), you may have noticed it’s been snowing a bit. Okay, so it’s been snowing a lot, but I still don’t think it warranted the levels of hysteria that perhaps the apocalypse would have caused. Yes, I’m aware the ‘Beast from the East’ has been wafting Baltic conditions over our little island, but can we all just put on a jumper and shut up about it? Also, if I see one more Instagram of someone’s snowy back garden, I’m going to throw my phone on the floor and stamp on it.
Anyway, now that the snow has melted, we can all get on with our lives. For me, that was walking to work this morning and passing a handmade sign that read ‘please stop shitting outside our home’… Normality has officially been resumed.
Anyhoo, I love this pasta dish, it’s actually one of the first recipes I ever blogged about, but over the years it has evolved and simplified, so I thought I’d share the updated recipe with you. It’s super-easy, cheap, and takes no time at all. Bon appetit.

Courgette penne with feta & mint
Serves 2 / Hands on time 25 mins / Total time 25 mins / V
1 tsp olive oil
2 garlic cloves, finely chopped
2 courgettes, soft middles removed and grated
Pinch of chilli flakes (optional)
Handful of fresh mint
2 handfuls of black olives
100g vegetarian feta
150g wholemeal penne
Drizzle Pomora extra virgin olive oil to serve

Method
1. Start by boiling a kettle of water and weighing out your pasta. Pop the pasta into a saucepan and season well with salt (don’t cook your pasta just yet).
2. Chop the courgettes into three large chunks and grate the sides until you reach the soft core – the middle of the courgettes is too wet to use so only use the outer layer and discard the middle. Peel and finely chop the garlic and add to a large cooking pot over a medium heat. Cook the garlic for a couple of minutes before adding the courgette. Stir well, up the heat, add a pinch of chilli flakes and season well with salt and pepper. Continue to cook stirring occasionally.
3. Add the boiled water from the kettle to the pasta and cook according to packet instructions. Now is a good time to roughly chop the mint leaves, black olives and crumble the feta, put to one side.
4. Once the pasta is cooked, drain well and add straight into the courgette mixture. Give it a good stir until combined. Incorporate the black olives and fresh mint. Divide into bowls and top with the crumbled feta and a drizzle of extra virgin olive oil. Lovely jubbly.

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

Fried feta on toast with honey & thyme

February 19, 2018October 31, 2019 ~ Corrie ~ Leave a comment

Out of all the cheeses, I buy feta most regularly. Not just because I love it but because it’s so versatile. I crumble it on top of stews, stir it through pasta and toss it around in my salads but frying it? Not so much, until now.
However, this crumbly tangy cheese may be versatile but its shelf-life is its downfall. Much like the The Little Mermaid, this cheese has just three days (after opening) before it turns bad and loses Prince Eric’s love forever. Well, what I mean is, it starts to smell and taste like a tramps foot and no Prince wants that… (Disney fans click here to reminisce).
Anyway, by day three it’s decision time, I have 100g of the stuff left and have run out of things to do with it. I had pasta for dinner yesterday, I have no salad and I’ve run out of stew – things are getting tense. Maybe I could just stuff it in my mouth? I mean, that’s gotta be better than just binning it, right?
‘No, no, no’ I whisper under my breath, stroking its cold and slimy back with my finger ‘you deserve better than that my friend.’
“Err, what are you doing?” Jamie is standing in the doorway looking confused and slightly horrified at me.
“OH! Um… Just thought it had a hair on it but it doesn’t, phew!” I say slightly too shrilly. “Toast?”
“Yeah go on then” he says as he turns his attention back to The Sopranos.
So I coat the feta in flour, dip it in egg and fry it before serving it on toast drizzled in honey and topped with fresh thyme. ‘It’s what he would have wanted’ I say softly to myself.
“WHAT?” shouted Jamie from the living room.
“NOTHING!” I say hurriedly wiping honey off my chin.

Fried feta on toast with thyme & honey

Serves 1 / Hands on time 10 mins / Total time 10 mins / V

1 piece of sourdough, toasted

100g vegetarian feta, cut into 2 slices

1 heaped tbs plain flour

1 egg

Thyme leaves

1 tbs rapeseed oil
tbs runny honey

TIP: If your honey is a little hard and crystallised, pop the jar in a saucepan and fill with boiling water. This will melt it in no time.

Method

1. On a small side plate, add a heaped tablespoon of flour. Slice the feta into two even slices and dust well in the flour.
2. Beat the egg in a small bowl, season well with salt and pepper and pour onto a plate. Dip the cheese into the egg and cover evenly.

3. In a small frying pan on a medium heat add a tablespoon of rapeseed oil. Once hot, carefully place the cheese in and fry gently on each side for a couple of minutes or until golden.

4. Serve on a piece of toasted sourdough, drizzled generously with honey and sprinkled with thyme leaves. Yum!

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

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

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

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.

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.

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.