I never let myself buy crumpets because I have no control. If I know they’re in the house (and I always do, because I do the food shopping) I’ll smell them out and eat them all. Toasted and obscenely buttered, I like my crumpets slathered in Marmite, slathered in raspberry jam, slathered in hummus, slathered in melted cheese (although you can’t really slather cheese but basically, there’s a lot of slathering going on) and before I know it, they’re all gone.
This is what happened last week. Like a moth to a flame, I allowed the crumpets to get inside my head and into my shopping basket. ‘But they were only 70p!’ I kept reciting to myself and, ‘They’re not just crumpets, they’re sourdough crumpets.’
Anyway, long story short, I scoffed the lot (standard) but this time I was left wanting. I hadn’t had enough, the craving wasn’t going away, was I destined to turn into a mad crumpet guzzler? Was one crumpet ever going to be enough ever again? So I went and bought more (well they were only 70p) and I decided to break the cycle and create something different with them… just after I ate a couple more with cheese and Marmite and a couple with jam and butter.
So ladies and gentleman, it’s my pleasure to introduce to you the long awaited eggy crumpet (the crowd goes wild). Submerged in egg, fried with butter and topped with fresh avocado, the eggy crumpet is a serious breakfast contender… Although butter and jam is still pretty great.
Eggy crumpets Serves 2 or a greedy 1 / Hands on time 10 mins / Total time 10 mins /V
2 crumpets
2 eggs, beaten
½ a chilli, deseeded and finely chopped (optional)
Knob of unsalted butter
1 avocado, peeled and sliced
Small handful of fresh coriander, chopped
30g vegetarian cheddar, grated (optional)
Method
1. Start by finely chopping and deseeding the chilli. In a large shallow bowl, whisk the 2 eggs with a fork until combined. Season well with salt and pepper and then add the freshly chopped chilli and grated cheese (if using).
2. Insert your crumpets into the eggy mixture and push down to allow the crumpet to absorb as much of the egg as possible. Turn over with a fork and push down again until the crumpets are fully coated.
3. On a medium to high heat, melt a generous knob of butter in a large frying pan until the butter starts to turn a golden colour. Tip your crumpets into the pan and pour over the remaining egg mixture. Push down on the crumpets with the back of a spatular and cook for about a minute or until the egg starts to set around the crumpets. Move the crumpets around the pan with the spatular to coat them in the remaining butter before flipping over. Give them another squash with the spatular and fry for a further couple of minutes on the other side.
4. Meanwhile roughly chop your coriander and peel and slice your avocado. Take the crumpets off the heat and slide onto plates. Serve each crumpet topped with sliced avocado, a sprinkle of fresh coriander and a good crack of salt and pepper. Delicious.
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I was becoming a bit bored of granola for breakfast so I decided to make granola bars instead (basically the same thing, but with added chocolate and more sugar – how very nutritious). They’re basically a fruit and nut flapjack laced with salted dark chocolate, coconut and golden syrup. I mean, what’s not to like? To be honest, they’re nowhere near as calorific as they could be, but even if they were, who cares? It’s six weeks until Christmas and there’s not a bikini in sight. So dig out the elasticated trousers and stock up on Tums because the build up to Christmas has officially started, with elevenses.
I’ve made two versions, the first is a fruity and chocolatey version and the second a nuttier oats concoction. Both have the same method just different ingredients.
Salted chocolate granola bars Makes 10-12 bars/ Hands on time 15 mins / Total time 35 mins /V ❄ DRY: 150g mixed nuts and dried fruit, I used Sainsbury’s SO Organic Fruit & Nut Mix
4 tbs desiccated coconut
30g mixed seeds
120g rolled oats
30g puffed rice cereal ½ tsp sea salt flakes 70g dark chocolate, I use Green & Black’s. WET:
50g soft brown sugar (or any sugar you have)
100g Golden Syrup
75g unsalted butter
Nutty granola bars Makes 10-12 bars/ Hands on time 15 mins / Total time 35 mins /V ❄ DRY:
150g mixed nuts
3 tbs desiccated coconut
1 tbs pumpkin seeds
1 tbs sunflower seeds
125g rolled oats ½ tsp sea salt flakes WET:
50g soft brown of muscovado sugar
50g honey 1 tbs maple syrup
50g unsalted butter
1/2 tsp vanilla essence
Method
1. Preheat the oven to 160°C/140°C/300°F/gas mark 3.
2. In a large bowl, combine all the dry ingredients together in a bowl and put to one side (I like to keep my nuts whole but if you prefer smaller pieces, then roughly chop them before adding them to the mix).
3. In a small saucepan over a low heat, melt all the wet ingredients together until combined. 4. Pour the warm sweet butter over the dry mixture and stir until evenly coated.
5. Line a baking dish with baking paper and grease the sides with a little butter. Pour in the mixture and spread to the edges using the back of a spoon and pat down firmly.
6. Bake in the oven for 25 minutes.
7. Once cooked, cool fully in the dish before turning out and cutting into bars.
8. Wrap individually in baking paper and store in the freezer. Defrost when needed –although they taste pretty great frozen.
Salted Chocolate Granola Bars
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V– Vegetarian ❄– Suitable for home freezing. Wrap bars individually in a few layers of cling film and freeze for up to 3 months.
Why do mice seem to follow me everywhere I go? I’m like the modern day Pied Piper, but instead of a pipe, I have a jar of pickled carrots. I didn’t even know mice liked Korean food, let alone pickled carrots but, while I was cooking recently, I spotted one staring up at me from the kitchen floor with his horrible little beady eyes. And as quick as he came he was gone, like a thief in the night.
‘JAMIEEEEEEEEEEEE!’ I screamed, waiting for my gallant boyfriend to come in and deal with the wee beasty. Not likely. Jamie hurried out of the bedroom before swiftly turning on his heel and retreating at the mere mention of the word ‘mouse’. So much for my knight in shining armour.
So I set about emptying the cupboards, pulling out drawers and hoovering every nook and cranny before coming to the conclusion that my little guest was simply passing through. He probably lives downstairs with my neighbour – she’s a dusty old drunk who loves living in squalor so they’re probably best friends.
Anyway, so then we ate our Bibimbap in peace – after I coaxed Jamie out of the bedroom, that is. He hates mice, despite having a lot in common with them. For a start, they’re both nocturnal, love eating junk food and watching South Park.
Anyway, back to bibimbap. I’ve been a bit obsessed with Korean food ever since Kimchee opened near my old office on New Oxford Street. Relatively new to Korean food, I was astonished at the vegetarian selection; delicious tofu salads, sushi rolls, steamed rice bowls with marinated tofu and pickled vegetables, err – yum! But then I moved away so had to take matters into my own hands. My favourite Korean dish is bibimbap, a mixed rice dish served with gochujang (a type of red chilli paste) with a mixture of steamed and pickled vegetables and topped with a fried egg. It’s delicious, so if you’re feeling frisky, give it a go.
Korean bibimbap Serves 2 / Hands on time 30 mins / Total time 30 mins + pickling / VDf🌶 Pickled carrots 150g carrots, peeled into ribbons (I used baby rainbow carrots)
100ml of water
100ml of rice vinegar or apple cider vinegar 1tsp sea salt flakes
2 tbs white sugar Bibimbap
120g basmati rice, I use Tilda wholegrain basmati with quinoa
100g mixed exotic mushrooms or mushrooms of your choice
4 handfuls of spinach 1 bulb of pak choy, sliced
2 tsp light soy sauce 2 tsp sesame oil
2 spring onions, chopped ½ pack of smoked tofu, sliced 2 eggs
Black sesame seeds to serve (optional) Dressing 2 tsp gochujang or Sriracha(gochujang is a fermented soybean chilli paste, it can be tricky to find though so Sriracha works just as well which is available in most supermarkets) 1 tbs rice vinegar
1 tbs light soy sauce
½ tsp sesame oil
Big pinch of sugar
Method
1. Peel the carrots and then peel into ribbons and put to one side. If you’re not pickling your carrots you can ignore this next step.
2. In small saucepan, heat the sugar, water, rice vinegar and salt on a medium heat until the sugar has dissolved. Take off the heat and leave to cool. Put your carrot ribbons into an appropriately sized Tupperware or jar and pour over the pickling liquid. Refrigerate for a minimum of 1 hour (although overnight is preferable). These will keep in the fridge for up to four days and will taste better and the longer you leave them.
3. In a medium sized saucepan pour boiling water over 120g of basmati rice. Bring to the boil before reducing the heat and simmering for 25 minutes.
4. Meanwhile start cooking the mushrooms by frying them gently on a medium to low heat in a tsp of sesame oil and a tsp of soy sauce. Keep an eye on your mushrooms whilst you start cooking the greens in a separate pan. Add a little water if they start looking a little too hot. Once cooked you can turn the heat right down.
5. In a separate saucepan with a lid, sweat down 4 handfuls of spinach and pak choy in 1 tsp of sesame oil and 1 tsp of soy sauce until wilted. Once cooked, move the greens to one side of the pan and topple the mushrooms into the other. Turn off the heat under both pans and cover with a lid to keep warm.
6. Roughly chop the spring onions and slice the smoked tofu and put to one side as you make the dressing. Mix all the dressing ingredients together in a small bowl and put to one side.
7. By now your rice should be cooked, take off the heat and drain well with a sieve before returning back to the pan. Pop the lid on. Fry your eggs in a bit of oil until cooked how you like them (I used my mushroom pan but feel free to use a fresh clean one if you prefer.)
8. Fork through your rice keeping it nice and loose and divide into two bowls. Spoon over a bit of dressing and top with the egg. Arrange the vegetables, tofu and pickles around the side and sprinkle the egg with sesame seeds and top with the remaining dressing and serve.
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I know it’s Halloween tomorrow, but I just couldn’t face wrestling with a pumpkin last night – sometimes life’s too short. I also loathe Halloween. I hate stupid fake spider webs, food that looks like eyeballs or severed fingers and the colour orange, aka, the most unattractive colour in the whole colour spectrum. So, feeling rebellious, I walked straight past all the pumpkins and other Halloween tat in Waitrose, and made a beeline for the butternut squash. Stuffed with garlicky mushrooms and topped with melted cheese and toasted hazelnuts, this makes for the perfect Halloween feast, whether you’re dressed up as Pennywise or not.
Mushroom stuffed butternut squash with toasted hazelnuts Serves 4 / Hands on time 20 mins / Total time 1 hr 35 mins / Gf
1 large butternut squash, de-seeded and halved
3 large garlic cloves, crushed
4 tsp Pomora extra virgin olive oil
2 sprigs of rosemary
120g vegetarian Emmental or Raclette*
6 small portobello or large chestnut mushrooms
Handful of hazelnuts
Rapeseed oil spray
Watercress to serve (optional)
Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Give the outside of your squash a quick wash and pat dry. Using a sharp knife, carefully slice your butternut squash in half lengthways (I find it easier to do this in stages. I stand the squash upright and slice downwards to about a quarter, I then turn it upside down and to this again. I keep repeating these steps until I meet in the middle).
2. Scrape out the seeds and discard. Crush one of the garlic cloves and split between the two halves. Add a teaspoon of extra virgin olive oil to each half and combine with the crushed garlic. Brush the garlic and the oil over the squash flesh evenly. Curl up a sprig of rosemary into each butternut squash hollow and season well with salt and pepper. Pop on a baking tray and bake in the oven until the flesh has softened, between 45mins and 1 hour (depending on how big your squash is).
3. Carefully remove your squash from the oven and discard the rosemary sprigs (keep the oven on). Making sure you leave a 1cm thick layer of flesh still attached to the skin, so the squash holds its shape, use a spoon and a fork to rough up and scoop out the flesh. Distribute the roughed up flesh evenly across the whole squash and spread out that lovely rosemary flavour.
4. Immerse 3 appropriately sized mushrooms into the soft flesh of each squash half. If it all feels a bit full, remove some of the flesh (I ate a couple of spoonfuls of mine). Crush the other two garlic cloves and distribute evenly across all 6 mushrooms. Spread the garlic over each mushrooms, season well with salt and pepper and drizzle a teaspoon of extra virgin olive oil across each squash. Top each squash with three slices of cheese before baking in the oven for a further 15 minutes.
5. Meanwhile crush a handful of hazelnuts in a bag using a rolling pin on a hard surface. In a small saucepan on a medium to high heat, add a few sprays of oil and toast the hazelnuts until light brown and aromatic.
6. Finally, remove your squash from the oven, carefully cut in half and serve topped with toasted hazelnuts and a good handful of 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.
Gf –Gluten free
*Raclette to my knowledge is not a vegetarian cheese.
Peas… I don’t like em. I don’t like their horrible little skins that get stuck in my teeth and I don’t like how they pop and spill their nasty sweet juice into my mouth. I don’t like how they get all dented and weird for no apparent reason and I don’t like their presence in a veggie burger.
However, there’s no denying that peas (as shrivelled and horrible as they are) are very nutritious. High in vitamin C, folate and (rather surprisingly) protein – keeping you fuller for longer. So, in an attempt to conquer my lifelong pea aversion, I’ve blended them up with loads of basil and cream and the results were actually rather pea-leasing… Oh come on, I had to.
Pea & basil soup Serves 4 / Hands on time 15 mins / Total time 25 minutes / Gf ❄ You’ll need: A food processor or hand blender
1 tsp rapeseed oil
1 onion, roughly chopped 500g frozen peas 1 litre of vegetable stock, I use 1 Knorr stock pot 200g broccoli, roughly chopped 40g vegetarian Italian hard cheese or *Parmesan, grated Juice of half a lemon 30g fresh basil leaves 3 tbs Greek yogurt or single cream To serve Pomora extra virgin olive oil
Pea shoots to serve (if you’re feeling fancy)
Method
1. In a large saucepan or pot, sweat the onions in a tsp of oil until softened. Add the frozen peas, broccoli, vegetable stock and season to taste. 2. Bring to the boil before turning down the heat to a simmer and leave to cook for 10 minutes. Remove from the heat and blitz the soup with a hand blender until smooth. 3. Add the lemon juice, Greek yogurt, a large handful of basil leaves and the grated cheese. Blitz again until fully combined. Taste and add more seasoning if required. 4. Serve immediately topped with pea shoots, a drizzle of single cream and 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.
Gf– Gluten free ❄– Suitable for home freezing once 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.
I’m as confused as a hedgehog who forgot to go into hibernation, what the hell is going on with the weather? It’s supposed to be October! One day it’s 24°C and the next it’s 12°C – which is highly inconvenient as I’ve just packed away all my summer clothes and replaced them with woolly jumpers, tights and bobble hats. So thanks global warming. I’m now that sweaty lady on the bus, swaddled in wool and scowling at anyone in a sundress. Anyway, that will teach me not to check the weather.
Right so, sausage hot pot. My mum makes a cracking sausage hot pot so hopefully this is up to her exemplary standards. Hearty, wholesome and full of beans, this hot pot will warm your boots/flip flops – weather permitting.
Smoky veggie sausage hot pot Serves 4 / Hands on time 20 mins / Total time 1 hr / V Vn❄
1 tsp of olive oil
8 vegan sausages, I use Couldron vegetarian Cumberland sausages
1/2 tsp salt
1 white onion, finely chopped
2 cloves of garlic, chopped
1 small leek, finely chopped
1 tbs tomato purée
2 tsp smoked paprika
2 tins plum tomatoes
200ml vegan vegetable stock, I use half a Knorr stock pot
100ml vegan red wine*
1 tin red kidney beans, rinsed and drained
1 tin cannellini beans or chickpeas, rinsed and drained
1 tsp dried oregano
1 tsp Marmite (optional)
Handful of chopped parsley
Drizzle of Pomora extra virgin olive oil
Serve with crusty bread or mashed potato (optional)
Method
1. On a baking tray lined with baking paper, cook the sausages in an oven as per the packet instructions.
2. Meanwhile, in a large casserole dish, sweat the chopped onions down in the oil along with the leek, salt and garlic. Add a little water to help them steam and cooked for 5 mins until slightly softened. Add 2 tsp of smoked paprika along with a tbs of tomato puree, stir and cook for a further 2 mins before adding the wine. Up the heat and allow to reduce for 5 mins.
3. Remove the sausages once cooked and put to one side.
4. Once the wine has absorbed, add the tinned tomatoes and the vegetable stock. Using your spoon, break up the plum tomatoes a bit, give it all a good stir, up the heat and bring to the boil. Once the sausages are cool enough to handle, cut into quarters (or leave them whole) and add the drained beans. Stir in the Marmite, dried oregano and season with black pepper to taste.
5. Bring to the boil before turning down the heat and simmering for 20 mins uncovered, stirring occasionally.
6. Take off the heat and stir in the chopped parsley. Leave to stand for 5 mins before dividing into bowls, drizzling with extra virgin olive oil and serve with crusty bread or mash.
Sausage Hot Pot
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V– Vegetarian Vn – Vegan 🌶– Spicy ❄– Suitable for home freezing. Consume within 3 months. *Most wines are unfortunately not vegetarian or vegan, due to products used in the ‘fining’ process. Wine makers are also under no obligation to disclose if they have used animal products on the label. Vegetarian and vegan wines are available in most supermarkets.
Pad see what? Pad say who?… Pad see ew (or pad si-io) is a popular stir fried noodle dish in Thailand made with egg, dark soy sauce and vegetables. I practically lived off this dish after accidentally marooning myself on a remote Thai island. When I say ‘accidentally’ I don’t mean I took a wrong turn and ended up shipwrecked like Tom Hanks. I mean, I accidentally (and very drunkly) booked a month of volunteer work saving turtles on Koh Phra Thong. Not really sure how many turtles I saved but I did eat lots of amazing Thai food and this was my favourite… How has it taken me 3 years to finally make it? I guess the one I order from Deliveroo is pretty good, but I can’t have Deliveroo everyday, I’m not Kanye West.
Click here for one of my other Thai recipes and to read more about my Thai shenanigans.
Pad see ew Serves 1 / Hands on time 25 mins / Total time 25 mins / V Df You’ll need: A wok 100g Thai flat rice noodles (I got mine from an Asian supermarket but you can get them in some supermarkets such as Waitrose) 1 tbs light soy sauce 1 tbs dark soy sauce 2 garlic cloves, finely chopped 1 tsp toasted sesame oil ½ tsp sugar Small carrot, peeled and sliced 75g tender-stem broccoli (small handful) Handful of chopped greens (kale, spring greens or pak choi) 1 egg
Method 1. Cook the flat rice noodles according to the package instructions before draining and rinsing throughly in cold water. Put to one side. 2. Slice 2 garlic cloves and peel and slice the carrot into thin rounds. Half the tender-stem broccoli and slice the greens. 3. Put your wok on a medium to high heat and add 1 tsp of sesame oil. Once hot, add the garlic and cook for about 1 minute before adding the noodles and the vegetables. Give it a good quick stir and pour over 1 tbs of light soy sauce, 1 tbs of dark soy sauce and sprinkle with half a teaspoon of sugar. 4. Keep the contents of the wok moving and cook for about 5-7 minutes or until the vegetables have softened. Don’t worry if the mixture sticks to the wok a bit, you want a sticky, slightly charred flavour. Continue to stir vigorously and chip away at any sticky bits – if however it’s sticking too much, add a dash of water to help it loosen.
5. Once the vegetables are cooked, move them to one side of the pan and crack the egg into the other, leave for a few seconds to set slightly and then mix into the rest of the noodles until evenly distributed and cooked. 6. Turn out onto a bowl and devour immediately.
Pad see ew
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If you’re vegetarian then chances are, you’ve never had béarnaise sauce. Despite béarnaise sauce actually being vegetarian, it almost never comes with anything vegetarian, always steak. I’ve attempted to try it before but more often than not, I’m pipped to the post when whoever I’m with, has already stuck a big forkful of steak into it, leaving the béarnaise swimming with meat juices. No thanks.
However, last week I finally got my chance. Jamie ordered a steak and invited me to dunk a chip into his béarnaise before it went all steaky. It. Was. Amazing! A bit like hollandaise, it was rich and buttery but had a slight tarragon flavour which I have to admit, isn’t my favourite herb but was pleasantly surprised. Delicious! But how do I make this magical sauce? Turns out, with great difficulty. My problem is, I’m too lazy to spend an hour making just a sauce, so attempted to make my own quicker version. 12 eggs and 450g of butter later, I finally got it right so here it is! Jamie loved it too, which for quite a hardened carnivore, is really saying something!
Mushroom steak with chips & béarnaise Serves 2 / Hands on time 50 mins / Total time 1 hour 10 mins / V You’ll need: A blender Rapeseed spray oil (see tip below)
2 large baking potatoes, cut into chips
4 portobello mushrooms, de-stalked
150ml vegetable stock, I like to use half a Knorr stock pot
1 tsp Marmite
1 garlic clove, crushed
2 tbs balsamic vinegar
1 tsp mirin
2 sprigs of thyme, leaves removed For the Béarnaise sauce
Small handful tarragon leaves, chopped
1 tablespoon white wine vinegar
1 shallot, peeled and diced
4 egg yolks
150g butter
Pinch turmeric
Leaves to serve (optional)
TIP: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying as you don’t need to use as much.
Method
1. Preheat an oven to 200°C/180°C/400°F/Gas mark 6. Slice the baking potatoes into thick chip shapes (I leave the skins on but you can peel them if you like). Lie them flat on a baking tray and spray well with oil. Give them a toss, spray them again and sprinkle with salt and pepper. Bake in the oven for 20 minutes.
2. After 20 minutes give the chips a bit of a shake, another spritz of oil and bake for a further 25 minutes. This is a good time to start the mushrooms.
3. De-stalk the mushrooms and put to one side. In a jug, combine the vegetable stock, garlic, Marmite, mirin, balsamic vinegar and the fresh thyme leaves. Mix with a fork and pour into a large saucepan with a lid. Bring to the boil and then reduce the heat down to a simmer. Carefully immerse the mushrooms into the broth (don’t worry if it’s a bit snug, they’ll soften). Put the lid on and turn your attention to the béarnaise.
4. Blitz the eggs yolks, shallot and white wine vinegar in a blender until smooth. Season well with salt and pepper, a pinch of turmeric and a handful of tarragon leaves. Blitz again and put to one side.
5. In a small saucepan on a medium to low heat, melt the butter. Once melted, take off the heat and allow to cool slightly. Turn the blender on for a third time and slowly pour the butter into the sauce remembering to leave any white solids of butter in the pan.
6. Uncover the mushrooms and flip them over carefully, cover again with the lid and turn the heat right down. Continue to cook for a further 5 minutes. Pour the béarnaise sauce into a small clean saucepan and gently heat through stirring all the time (don’t let the sauce get too hot, you only want to warm it through.
7. Once the chips are cooked, uncover the mushrooms and lift out onto plates. Add a handful of chips and pour the béarnaise into small jugs or ramekins. Serve with salad leaves.
Mushroom Steak with Chips & Béarnaise
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I don’t know about you, but I really can’t afford to waste food, especially after giving all my money to my new letting agent. £950 in non-refundable holding deposit and admin fees, not to mention 2 months rent upfront, greedy bastards… Admittedly, that was over a month ago now but I’m still living off beans. In fact, I’ve eaten so many beans this past month, I’m one bean away from hysterically hurling cans of beans out my lovely new kitchen window shouting ‘FLY MY PRETTIES, FLY!’
But then I found a can of black eyed beans in the cupboard and with about 30p in my purse what’s a girl to do? So I defrosted some wraps and made these rather jazzy breakfast burritos, olé! I actually love this recipe because not only did it feed me and Jamie for breakfast but it makes enough beany filling for two lunch wraps, beans for everyone! Simply replace the scrambled eggs for a few slices of baked sweet potato and add a bit of salad. Waste not want not.
TIP 1: I always pop a big sweet potato in my shopping basket. Pre-baked they make a cheap yet brilliant last minute addition to salads and wraps. (Preheat an oven to 220°C /180°C fan/gas mark 6. Carefully score a sweet potato with a sharp knife along the skin and insert into the centre. Withdraw carefully and cover in foil. Pop in the oven for 40-50 minutes (depending on the size of the potato, bigger potatoes will need longer). Once soft, leave to cool before putting in the fridge. Slice off bits as required and keep in the fridge for up to 4 days. TIP 2: Tortilla’s freeze really well wrapped in cling film for up to 3 months.
TIP 3: This recipe makes quite a lot of bean mixture, perfect for making lunch wraps. Simply replace the scrambled egg with slices of baked sweet potato and salad.
Breakfast burrito Serves 2 / Hands on time 20 minutes / Total time 20 mins / V🌶 1 tsp olive oil
2 tortilla wraps ½ red onion, sliced
Small red pepper, sliced
1 can black eyed beans or black beans, rinsed and drained
½ can of sweetcorn, drained
1 tsp smoked paprika
2 tsp chipotle paste (use less if you don’t want it too spicy)
2 eggs Garnish 28g vegetarian cheddar, grated
2 spring onions, chopped
1 avocado, sliced
1 tomato, sliced
½ a lime cut into 4 wedges
Low fat greek yogurt (optional)
Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Wrap up two tortilla’s in foil and put to one side.
2. In a large saucepan or cooking pot, add the sliced onion and the red peppers to a tsp of oil. Cook on a medium to high heat for 5 minutes or until softened (add a dash of water to help them steam if they’re starting to look a little brown).
3. Add 2 teaspoons of chipotle paste and 1 teaspoon of smoked paprika to the mix and give it a good stir. Add the drained black eyed beans and half a can of sweet corn and mix well. Season well with salt and pepper, add another dash or water and turn down the heat to medium low and cover with a lid.
4. Chop the spring onions and slice the tomato, avocado and quarter half a lime. Grate the cheese and put it all to one side.
5. Put a medium sized saucepan on a high heat with a knob of butter. Once the butter has melted and starts to fizz, add two eggs. Mix quickly with a spoon to scramble and season with with salt and pepper (this is how I make scrambled eggs, with no milk and on a high heat, it’s very quick and they still resemble eggs afterward, not mush).
6. Pop your tortillas in the oven for about a minute to warm them up. Uncover the bean picture and take off the heat. Put your warm tortilla on a plate and cover with a spoonful of the bean mixture, scrambled egg and top with your chosen garnish. Finally season with salt and pepper, wrap up and enjoy.
Breakfast Burrito
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