Open spinach & mushroom lasagne

August 28, 2017February 13, 2020 ~ Corrie ~ 4 Comments

Seriously, why have I never thought about making this before? It’s elegant and sophisticated but only takes 20 minutes. Perfect for a date night meal in for two… Although mine ended up being a date night meal in for one — Jamie was out with his friend watching the Arsenal game yesterday. His loss… and Arsenal’s – four nil to Liverpool apparently.
Anyway, I’ll be making it again for Jamie soon because it was pretty special and there was something a little sad about me eating it on my own. It’s the sort of dish you want the person you’ve made it for, to roll their eyes into the back of their head and start groaning incomprehensible sex noises at you… So maybe don’t make it for your mum. Just kidding, it’s not THAT good but the thing that makes this dish, isn’t the garlicky mushrooms or the perfect paring of spinach and ricotta, it’s the truffle oil and capers. Truffle oil can be quite a rich, overpowering flavour but team it with fresh, zingy capers and it balances out nicely. Now you’ll have to excuse me, I have a very hungover boyfriend who needs my attention and an urgent fondant fancy.

Open spinach & mushroom lasagne
Serves 2 / Hands on time 20 mins / Total time 20 mins / V
3 sheets of fresh pasta, cut in half to make 6 squares
250g chestnut mushrooms, de-stalked and roughly sliced
260g spinach leaves
3 tsp Pomora extra virgin truffle oil
3 large garlic cloves, crushed
Handful of fresh thyme sprigs (the bigger the better, as you’ll need to fish them out of the mixture later)
150g vegetarian ricotta*
vegetarian Italian hard cheese or Parmesan* shavings to serve
2 tsp capers

TIP: Wrap up any fresh pasta sheets you don’t use and freeze. Use within 3 months and defrost thoroughly before use.

Method
1. Take the fresh lasagne sheets and cut them in half creating 6 squares. Place in a saucepan and put to one side and pre-boil a kettle ready for later.
2. De-stalk and roughly chop the mushrooms and put to one side. In a large saucepan or cooking pot add a tsp of Pomora truffle oil, the crushed garlic and the fresh thyme. Cook on a medium to high heat for one minute before adding the mushrooms (if it gets a bit hot, add a dash of water to prevent from burning). Sweat for 5 more minutes and season well with salt and pepper. Turn the heat down to medium.
3. Once the mushrooms start to soften, add the spinach in handfuls of two. Mix in and allow to wilt before adding more handfuls. Cook for a further 5 minutes. Meanwhile, use this time to shave your Italian hard cheese. Once all the spinach has wilted, season again with salt and pepper and give it a good mix. Take off the heat and put the lid on to keep warm.
4. Boil the lasagne sheets in a saucepan for 3-4 minutes and then drain. Drizzle with a little bit of truffle oil and mix carefully with a spoon to prevent the sheets sticking together.
5. Assemble your lasagne by placing one sheet of pasta on each plate and top with a teaspoon of ricotta. Uncover the mushroom mixture and discard the thyme stalks (you my notice a bit of liquid at the bottom of the pot, to prevent the lasagne becoming too wet, use a slotted spoon). Top each lasagne sheet with a spoonful of the mushroom mixture. Add another layer of pasta, a teaspoon of ricotta and yet another spoon of the mushroom mixture. Top with the final pasta layer, a good dollop of ricotta and the last bit of the mushroom mixture.
6. Finally top with a teaspoon of capers, cheese shavings, a good drizzle of truffle oil and a good crack of salt and 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.

*Ricotta is traditionally made with animal rennet but you can get vegetarian varieties. UK supermarket home brands tend to be, click here.
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Pomora Extra Virgin Olive Oil

August 26, 2017 ~ Corrie ~ Leave a comment

I use Pomora Extra Virgin Olive Oil almost everyday. I drizzle it over eggs on toast, spoon it into soups, mix it into silky salad dressings and even massage it into my face! I love the stuff and have ever since I went to my first ever olive oil tasting. Being a bit of an olive oil sceptic, I didn’t expect good quality olive oil to taste quite so different from my £5 supermarket brand but I was clearly, a complete fool.
Similar to wine, olive oil’s quality and taste are influenced by geographic factors, timing of the harvest, types of varietals and the good care of growers and producers. So basically, I had been drinking the olive oil equivalent of Lambrini for 10 years. Oh dear me.
So I adopted an olive tree and now receive quarterly deliveries from my grower Carmelo in Sicily. I get twelve cans a year, including six seasonal infused flavours that are great for everyday cooking. I drizzle basil oil over caprese salad, I mix truffle oil into pasta and brush garlic oil on toast. I whisk lemon oil into my salad dressings, roast vegetables in rosemary oil and drizzle chilli oil over my pizza. Oh and as for the six cans of original olive oil, it’s creamy, distinctive and utterly delicious. To find out how you can adopt an olive tree click here.

Adoption Pack

Carmelo, Sicily

(This is not an advert. All products featured in the section are products I genuinely use and like. No money has exchanged hands (unfortunately.)

Baked chickpea scotch eggs

August 18, 2017February 25, 2024 ~ Corrie ~ Leave a comment

Sorry for the late post dear reader but I’ve been busy moving myself, Jamie and my vast collection of cook books into our new home. I had fifteen boxes of cookbooks, FIFTEEN! Ridiculous. I felt very sorry for Jamie’s dad Billy, who heroically carried them up two flights of stairs (apologies Billy), I clearly have a problem.
Anyway, let’s talk veggie Scotch eggs. I’ve been a bit obsessed with them ever since I tried my first one in the The Southampton Arms last month. However, this is not the first time I’ve tried to make them. My first attempt was a bit of a fail back in 2015. Although tasty, they resembled mushroom burgers, far too flat to be considered a Scotch egg. So, two years later and with a picnic on the horizon, it was time for round two. Using a mixture of chickpeas, breadcrumbs and cannellini beans, I finally managed to get the right texture to mould around my boiled eggs to form the perfect Scotch egg (#winningatlife). Unlike a regular Scotch egg however, I opted for baking not frying, not only to keep the calories down (as you all know, I’ve been on a diet for about 100 million years) but because I don’t trust myself to deep fat fry anything, far to scary. I mean I don’t even own a microwave, let alone a deep fat fryer, although my mum did once, my dad bought her one for Christmas. Not cool dad, not cool.
Anyway, if you fancy a bit of challenge and want to impress your friends at that picnic then be brave and give these a go, you won’t regret it.

Baked chickpea scotch eggs
Makes 5 / Hands on time 55 / Total time 1 hr 15 mins + cooling / V Df
You will need: Hand blender/food processor, cling film, 2 Tupperware containers
1 tsp rapeseed oil
6 medium eggs (one week old is best for peeling)
Ice
1 red onion, roughly chopped
3 garlic cloves, peeled and sliced
1 medium carrot, peeled and grated
1 tsp sea salt flakes
2 tsp smoked paprika
¼ tsp chilli flakes
1 can chickpeas, rinsed and drained
1 can cannellini, chickpeas or kidney beans, rinsed and drained
40g breadcrumbs (roughly 2 regular slices of bread)
3 tbs plain flour
Spray oil
English mustard to serve (optional)

TIP: Eggs that are slightly older are easier to peel, so try and use up the older eggs in you have in the fridge for this recipe.

Method
1. Prepare a medium saucepan of salted salted water and bring to the boil before turning down to a simmer. Meanwhile, carefully tap 5 of the eggs a few times with the back of a teaspoon (this helps with peeling later). Lower all 5 of the eggs into the simmering water and boil for 7 minutes before scooping out and placing in a bowl of iced water. Put to one side
2. Add a tsp of oil to a large saucepan and add the chopped onions, grated carrot and salt. Cook over a medium heat with the lid on for 5 mins, adding a dash of water if needed.
3. Add the chilli flakes, garlic and the smoked paprika before adding another dash of water and cook for a further 2 mins. Add both cans of rinsed and drained beans and season with pepper. Turn the heat down and cook with the lid on for a further 10 mins. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
4. To make the breadcrumbs, add 2 slices of torn bread to a food processor and blitz until you have breadcrumbs or, use 40g of shop bought breadcrumbs. Put to one side.
5. Take the beans off the heat and either transfer to a food processor or blitz with a hand blender until you have a smooth paste. In a separate bowl, beat the remaining egg with a fork and add to the mixture along with half of the breadcrumbs and mix together.
6. Add the flour to an empty Tupperware container along with a good pinch of salt and the rest of the breadcrumbs to another Tupperware container.
7. Peel the eggs and place on a piece of kitchen roll and pat them dry. To assemble your scotch eggs, tear a large square of clingfilm and put it on the deck in front of you. Roughly divide the mixture into five and place one portion in the centre of your clingfilm. Using your hands, pat the mixture down until you have a round-ish patty.
8. Shake the first egg in the first Tupperware containing the flour until covered and place in the centre of the bean mixture. Gather up the edges of the clingfilm and start to squish the beans around the egg, until the egg is entirely encased by the mixture – if you find you haven’t taken enough mixture, simply add more to the top and continue to work around the egg. (See step by step images below).
9. Once the egg is encased, remove the clingfilm and mould into a ball with your hands. Roll in Tupperware containing the breadcrumbs until coated and add to a lined baking tray. Repeat this process with the other 4 eggs using the same sheet of clingfilm.
10. Spray all the eggs with oil and bake in the oven for 20-25 mins. Leave to cool completely on the baking tray before wrapping individually in clingfilm and refrigerating. Serve with a dollop of English mustard. Consume within 5 days.

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

Chilli & lime cheesecake

August 7, 2017December 27, 2019 ~ Corrie ~ 1 Comment

I don’t know about you, but I spend an abnormal amount of time thinking about my Come Dine With Me menu. Not that I would ever apply to go on the show of course, everyone seems far too mean and annoying but if I were to go on it, what would I make?
My starter and main course tend to change on a daily basis, some days I like the idea of doing a themed menu, other days, a more restaurant worthy affair with matching wine. But the one course I’m always most confident in, is dessert. My chilli and lime cheesecake is a sure fire winner, with it’s buttery ginger crumb laced with subtle chilli and zesty creamy topping, I’m certain my guests would find it intriguing yet delightful. ‘Oh what a clever dessert’ they would say ‘I’m going to score her a 9 just for the cheesecake’. So to cut a long story short I would win the £1,000 and we’d all live happily ever after, The End… Actually, I’d quite like £1,000, maybe I should apply? Nah, can’t be bothered but if you can and you make my cheesecake then I happily await your bank transfer (bank details to follow).

Chilli & lime cheesecake
Serves 8-10 / hands on time 45 mins / total time 45 mins + chilling / V🌶
You’ll need: 10 inch flan tin
Base
250g ginger biscuits
90g unsalted butter, melted
¼ tsp chilli flakes
Topping
300ml double cream
360g cream cheese
4 limes (juice of 4, zest of 3)
50g of golden caster sugar

TIP: To make 4 individual cheesecakes, half the recipe and split between 4 ramekins.

Method
1. Line an 10 inch flan tin with baking paper and put to one side. In a food processor blitz the ginger biscuits until they resemble bread crumbs. Pour into bowl and mix in the chillies and the melted butter.
2. Pour the base into your flan tin and level it out evenly to the edges. squash the base down using either your hands or a wooden spoon. Pop in the fridge for an hour to chill. Using a mixer with a balloon whisk or a hand help electric whisk, whisk the cream cheese, sugar, lime and lime zest (saving a small handful for decoration later). Once combined start to whisk in the double cream bit by bit to thicken the mixture.
3. Once mixture has thickened pour it into the centre of your flan tin and spread to the edges evenly with a wooden spoon or spatular. Chill for a couple of hours or cover with cling film and chill over night. Cut into segments and serve topped with a sprinkling of lime 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 🌶– Spicy

Fragrant coconut soup

July 26, 2017October 31, 2019 ~ Corrie ~ 5 Comments

Something very strange and mystifying has happened, I’ve joined a gym. No longer happy with my soft fleshy physique, I’ve decided to take action. Over the past year, I’ve actually managed to lose a stone through healthy eating, stress and gastroenteritis (good old gastroenteritis) so I’m pretty happy. However, with weight-loss does not come toning my friends, so my body is literally a load of flesh wrapped around some bones, not a muscle in sight.
The final straw came when I recently attempted to do a press up, just the one. I lowered myself down pretty successfully but when it came to coming back up, it simply didn’t happen. So I just lay there grunting and cursing my weak upper body, my face squished into the carpet. ‘Well this is a new low’ I remember thinking along with ‘I really should hoover’.
So I joined a gym, bought a little padlock for my locker, a cool looking water bottle and decided I would go everyday for the rest of my life. First of all though, I’d have to get through my stupid induction, (sigh) can’t we just skip it? While we’re at it, can’t we just skip to my body looking like Jennifer Aniston’s please? Gym inductions are stupid. I don’t need a gym induction to strut around and pretend like I know how to use everything, that’s what everyone else does right? Anyway regardless, I went to my induction and got well and truly broken.
“Can’t you just show me how to use the machines ‘in theory’ and I’ll do it myself next time?”
“No” said my induction master (that’s what they’re called these days) “You learn by doing not watching, now give me another ten.”
“Ten??!!!” When did ten become a thing?
Forty minutes later I emerge very pink, breathless and appear to have lost the ability to move both my arms and my legs. So this is what being fit feels like? Poor Jennifer Aniston.
Anyway enough of that, lets talk about this rather lovely coconut soup I created to keep those love handles at bay. I adore Thai green curry but after a long day at work, I tend to just want something quick and easy but with similar flavours. This is it. Enjoy!

Fragrant coconut soup
Serves 2 / Hands on time 25 mins / Total time 30 mins / V Vn Df
2 cans light coconut milk
1 vegetable stock pot, I use Knorr
2 sticks of lemon grass, bashed (I use a rolling pin)
½ white onion, roughly chopped
2 garlic cloves, peeled and bashed
1 medium sized red chilli, deseeded and roughly chopped
1 knob of ginger, roughly grated
2 tsp caster sugar
28g bunch coriander, chopped
145g nest of rice noodles
2 tsp red miso paste or light soy sauce
5 chestnut mushrooms, roughly sliced
2 bulbs of pak choy, roughly chopped
3 Chinese leaves or a handful for kale, roughly chopped
Juice of a lime

Method
1. In a large saucepan, add the 2 cans of coconut milk, vegetable stock cube or pot, chopped onion, chilli, garlic, ginger, bashed lemongrass and sugar. Roughly chop the coriander stalks (saving the leaves) and add to the coconut milk. Give it a good stir and bring to the boil then reduce to a simmer for 15 minutes.
2. Meanwhile, cook your rice noodles in small saucepan according to the packet instructions. Once cooked, drain and cover in a stream of cold water until completely cold (this will stop the noodles from continuing to cook). Drain again and divide the noodles into two large soup bowls. Put to one side.
3. Turn your attention back to the soup and give it a quick stir. Roughly chop the remaining coriander leaves, Chinese leaves, pak choy and mushrooms.
4. After 15 minutes your soup should be well infused and fragrant. Over a large bowl, carefully pour your soup through a sieve. Discard the contents of the sieve and pour the remaining soup back into your saucepan.
5. Stir through 2 tsp of red miso paste and add the pak choy, mushrooms and Chinese leaf. Give it a good stir and cook on a medium heat for a few minutes or until the veg is tender. Take the saucepan off the heat, squeeze over the lime juice and stir. Finally, ladle over the cooked noodles and top with fresh coriander. Devour.

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

Spanakopita parcels

July 17, 2017August 21, 2020 ~ Corrie ~ 8 Comments

I totally forgot how much I like to eat raw filo pastry dipped in butter. I know it’s a bit wrong but then again, my boss likes to drink double cream from the carton. No judgment.
Anyway, for those of you who don’t know what spanakopita is, it’s a Greek pastry made of buttery layers of filo, stuffed with a spinach and feta filling – drool. My friend Philippa’s been nagging me to make these for years but alas, the occasion has never quite presented itself, until now.
With a big charity event on the horizon and Jamie’s nan’s 82nd birthday that same weekend, I thought this is it, it’s time. So I dramatically whisked myself off to Waitrose (sorry Sainsbury’s, you ain’t near my work) and bought a giant bag of frozen spinach (which I then proceeded to defrosted on my lap, on the 390 bus home).
Back at chez Camden, I did a spot of research and came to the conclusion that these beggars, were potentially tricky little customers. So as usual, I chucked all my bamboozling research in the metaphorical bin and decided to wing it. Luckily for me and everyone else at Party on the Pitch, they turned out to be rather delightful – as was the party itself.
Every year, this marvellous family music festival takes place in Southam Warwickshire, to help raise money for motor neurone disease. Jamie’s Uncle Simon, tragically died of this degenerative disease back in 2011, but before he died, he was determined to raise awareness and £1,000,000 to help find a cure. Party on the Pitch, is just one of the ways in which money is being raised in Simon’s honour. If you’re feeling charitable, then a little donation can go a long way. Click here to find out more and to make a donation. Thank you.

Spanakopita parcels
Makes 12 / Hands on time 45 mins / Total time 1 hr + defrosting time / V ❄
500g frozen spinach, defrosted
½ white onion, finely chopped
2 garlic cloves, crushed
2 spring onions, finely chopped
Small handful of dill, chopped
Small handful of parsley, chopped
300g vegetarian feta
4 sheets of fresh Filo pastry cut into 6 squares (24 in total). I used jus-roll filo sheets 270g
50g unsalted butter

Method
1. Start by defrosting your frozen spinach in colander over a bowl. Cover with a tea towel and leave to thaw – this can take a few hours or sometimes even half a day. Once thawed, discard any excess water and place a quarter of the spinach in a sieve over a sink. Using the back of a spoon, squish the spinach down as much as you can to remove any remaining moisture before placing in a large bowl. Repeat this until you have no spinach left to squeeze.
2. Finely chop the onion, spring onions, dill, parsley and the garlic before adding to the spinach. Season generously with salt and pepper and give it a good stir. Using your hands, crumble in the feta and mix well. Put to one side.
3. In a small saucepan, heat the butter over a low heat until melted. Put to one side. Preheat your oven to 200°C/180°C fan /400°F/gas mark 6.
4. On a clean surface, lay out the filo and cut into 24 squares 6 inches squared – roughly the size of a photograph (I put 2 sheets of filo one on top of the other and divided it roughly into 6 using a sharp knife. I then repeat this process giving me 24 squares of filo).
5. On a chopping board, take a square of filo and brush it with melted butter right to the edges. Lay the second square on top creating a star shape (see images below). Scoop a heaped tablespoon of spinach mix and place it in the centre (don’t be tempted to over fill your parcels, you want to be left with plenty of filo to play with). Brush with yet more butter right to the edges and carefully bring the corners together and pinch the top firmly to seal in the filling. Filo is very delicate and will tear so don’t worry if it does, just scrunch it and seal the parcels as best you can – they’re not supposed to look perfect. Place on a lined baking tray and repeat until you have 12 filo parcels – prepare for your hands to get very buttery.
6. Bake in the oven for 15 mins. Once cooked, remove from the oven and leave to cool on their baking trays for 5 mins. Transfer carefully to a cooling rack and leave to cool for a further 5 mins. Serve warm or cool completely and refrigerate.

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

V– Vegetarian
❄ – Suitable for home freezing once cooled. Consume within 3 months.

Mexican mixed bean lasagne

July 11, 2017January 21, 2020 ~ Corrie ~ 1 Comment

Why I ever think drinking on a Sunday is a good idea is beyond me. To cut a long story short, Jamie and I went for a roast and I drank a bottle of wine. Next thing I know, I’m lying on my bed, fully clothed and surrounded by mini Toffee Crisp wrappers, popcorn and there’s a half eaten cheese toastie upon my person. My laptop’s open on the bed and is playing endless episodes of Ru Paul’s Drag Race (I love Netflix). So all in all, a very successful Sunday.
Although the fun never lasts, I was so horribly hungover at work today that I’m pretty sure I needed medical assistance. When I finally got to the hospital (to see my mum who is currently having chemo) I was stunned nobody took any notice of my condition, savages.
Anyway, enough about my life, lets talk about my new flat… What? It’s exciting and I feel like sharing! So yes, Jamie and I are officially the new renters of a one bedroom flat in sunny Archway. It has a roof terrace and everything so now I can buy plants and accidentally neglect them like everyone else in North London.
So let’s celebrate with this this rather tasty tortilla lasagne (which I’m sure I will be making with tomatoes I grow on my new roof terrace) okay I’ll stop it now. This recipe is actually one I wrote for Families First Magazine’s July/August issue (out now). They trust me to write recipes for them sometimes which is nice, they clearly have impeccable taste.

Mexican mixed bean lasagne
Serves 6 / Hands on time 1 hr / Total time 1 hr 30 mins / V ❄🌶
You’ll need: A deep ovenproof dish (roughly 10 inches wide)
Sauce
1 tsp of olive oil
1 white onion, peeled and finely chopped
1 yellow pepper, chopped
2 tbs tomato purée
2 tsp smoked paprika
½ tsp chilli flakes
2 cans chopped tomatoes
500ml vegetable stock, I use Knorr
2 handfuls of fresh coriander, chopped
Filling
1 can black eyed beans, drained
1 can black beans, drained
1 can of sweetcorn, drained
100g vegetarian cheddar, grated
100g vegetarian feta, crumbled
6 medium tortillas

Method
1. Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Chop the onion and the yellow pepper and add them to a large saucepan with a tsp of oil. Cover with the lid and allow to sweat on a medium heat for around 10 minutes or until soft.
2. Stir in the smoked paprika and chilli flakes and continue to cook for a couple more minutes. Add the tomato purée, chopped coriander, canned tomatoes and the vegetable stock. Give it a good stir, season well with salt and pepper and bring to the boil. Once boiling, turn down the heat and let the sauce reduce for around 15-20 minutes, stirring occasionally.
3. Meanwhile, drain the beans and the sweetcorn and pour into a large bowl. Crumble in half of the feta and half of the grated cheese and stir well. Once your tomato sauce has reduced, take off the heat and put to one side.
4. Grease a large, oven proof, dish with oil and place 2 tortillas in the bottom (Don’t worry if they overlap). Top with about a third of tomato sauce and spread it out evenly. Sprinkle over half the bean and cheese mixture, before laying 2 more tortillas on top. Add another layer of sauce, the rest of the bean and cheese mixture and top with the final 2 tortillas. Spread the top with the last of the sauce and sprinkle with the remaining feta and cheddar.
5. Bake in the oven for 20-30 minutes until the top is lovely and brown. Remove from the oven and let the lasagne rest for 5 minutes before serving. Serve with a simple salad, sour cream and a couple of jalapeño’s.

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 🌶– Spicy
❄– One cooked and fully cooled, the lasagne is suitable for home freezing. Defrost thoroughly before reheating and consumer within 3 months.

Mushroom katsu curry

July 6, 2017January 21, 2020 ~ Corrie ~ 4 Comments

Katsu curry doesn’t have to be made with chicken you know, a chestnut mushroom rolled in breadcrumbs can do just as well… I think… Not that I’ve ever tried chicken. Well I did once, I ate a chicken burger from New York Chicken & Ribs in Letchworth Garden City when I was 15 but I was so drunk, I don’t remember what it tasted like. Probably pretty good considering anything fried and greasy tastes amazing when you’re inebriated.
Anyway, realising chicken katsu curry is in fact vegetarian, (minus the chicken on course) I decided to give it a go. It’s not that hard to make but it can be a bit of a faff, so I tend to make double the sauce and freeze the rest for later. This means that when I’m feeling lazy, (which is a lot) I can forget the breaded mushrooms altogether and simple pour the silky sauce over some roasted butternut squash, it’s divine and a little less fiddly. However, if you’ve never tried katsu curry, then I highly recommend you start with this mushroom version, it’s well worth getting your hands a bit messy for.
Unlike an Indian curry, Japanese curry is a bit sweeter, not as spicy but has just enough chilli to warm through you as you eat it. Perfect for people afraid of a bit of heat (like my mum). Enjoy, or as they say in Japan 楽しんで… (I think).

Mushroom katsu curry
Serves 2 / Hands on time 30 mins / Total time 1 hour 10 mins / V Df ❄
Sauce
1 tbs sunflower or vegetable oil
1 onion, peeled and chopped
5 garlic cloves, peeled
2 medium carrots, peeled and chopped
2 tbs plain flour
1 tbs medium curry powder
600ml vegetable stock, I use Knorr
1 tbs reduced salt soy sauce
1 bay leaf
2 tsp honey
½ tsp garam masala
Mushrooms
Rapeseed spray oil (see tip below)
8 large chestnut mushrooms
2 handfuls Pako breadcrumbs
2 medium eggs, beaten
Salad dressing
1 tsp sesame oil
1 tsp soy sauce,
1 tsp rice vinegar
sprinkle of sesame seeds
To serve
250g sushi rice and salad leaves

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 oven to 200C°/180°C fan/400°F/gas mark 6. If making sushi rice do this first and follow the packet instructions. To make the sauce, fry the chopped onion and whole garlic cloves in the oil in a large saucepan, on a medium heat, for a couple of minutes. Add the chopped carrots, give it a stir and put the lid on. Continue to sweat for a further 10 minutes.
2. Add the plain flour and the curry powder and cook for a minute, stirring continually. Add the stock in a slow steady stream and continue to stir (this avoids any lumps). Add the bay leaf, soy sauce and honey and bring to the boil. Reduce to a simmer and cook for 20 minutes.
3. Meanwhile, beat the eggs in a bowl with a fork and pour out a generous amount of pako breadcrumbs onto a large plate. Spray a large oven tray with oil and pull the storks out of the mushrooms. Take each mushroom and dip it in the beaten egg. Once covered, roll it in the pako breadcrumbs until well coated and place on the oiled baking tray. Repeat this process until all your mushrooms are covered. Spray with oil and put in the oven for 20 minutes, turning halfway through.
4. Add the garam masala to the sauce and season with salt and pepper. Give the curry a stir and take off the heat. Pass the curry through a sieve using a wooden spoon to help force it though. (If you prefer a chunkier sauce, don’t bother sieving it but remember to remove the bay leaf. Or if you like a smooth but thick sauce, sieve it but add the vegetables back in (minus the bay leaf) and blend with a hand blender). Pour into a new pan and heat on a low heat to keep the sauce warm until your mushrooms are ready.
5. If making a salad, mix the dressing ingredients together and dress 2 handfuls of mixed leaves in a bowl.
6. Remove the mushrooms carefully from the oven and serve on top of the curry sauce, accompanied with sushi rice and salad.

TIP: To make the sushi rice into domes, simply spoon sushi rice into a tea cup and mold to the cup by pushing down with a spoon. Turn out onto a plate.

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
❄– The curry sauce is suitable for home freezing. Keep up to 3 months

Marmite grilled cheese

June 25, 2017June 30, 2020 ~ Corrie ~ 6 Comments

Let me make something clear. A grilled cheese is not the same as a cheese toastie. For thirty-three years I thought they were the same thing, until my boyfriend Jamie made me one on my birthday last week for breakfast (I know, he’s the best).
So the main difference is that the grilled cheese is essentially the bigger, fatter, American cousin of our more humble cheese toastie. Traditionally it’s made with shitty white bread but as I can’t bring myself to buy that (mainly because I love shitty white bread and would end up eating the whole loaf) I’m sticking to the less traditional, more rustic wholemeal loaf. Not only is it the healthier choice but it’s all I have in the house and can’t be bothered to go to shops. I think if I had planned this better, I would have chosen sourdough but my wholemeal loaf is just as robust and will give a good textural contrast with the oozy cheese.
The other main difference between the two, is that you butter the outside of the bread and fry it in a frying pan, no grilling involved – not sure why it’s called a grilled cheese but there you go. Buttering the outside of the bread gives the grilled cheese a deliciously crisp, golden coating unlike it’s dryer cousin. I do love a cheese toastie though and regularly make one after a drunk night out. Although I nearly always opt for a cheese and Branston pickle filling like my mama used to make. Good old Branston.
Anyway, unlike the traditional grilled cheese, I’m filling mine with cheese and Marmite but if you’re not a Marmite fan, then simply leave it out, I won’t be offended.

Marmite grilled cheese
Serves 1 / Hands on time 15 mins / Total time 15 mins / V
You’ll need… A non stick frying pan – preferably with a lid
2 pieces of bread (white is the traditional choice, although I prefer brown)
60g medium vegetarian cheddar, finely grated
1 tsp Marmite
2 tsp boiling water
Spreadable unsalted butter

TIP: You don’t just have to stick to cheddar, feel free to mix it up and add up to 3 melty cheeses of your choice. Personally I think a mixture of red Leicester and Emmental would be momentous.

Method
1. In a small bowl, add 1 tsp of Marmite and 2 teaspoons of boiling water. Mix together to loosen the Marmite until you have a brown watery liquid. Finely grate the cheese (finely grating helps the cheese melt faster) and pop in a bowl. Pour the Marmite liquid over the cheese and stir well. Put to one side.
2. Butter each slice of your chosen bread (you can use any bread you like really, just make sure it’s not too thick or your cheese will struggle to melt). Heat a medium sized saucepan on a medium to high heat for a couple of minutes until hot and add a knob of butter. Once the butter has melted and is sizzling, place both slices of bread carefully in the pan butter side down and spoon the cheesy Marmite mixture evenly onto both slices. Top the frying pan with a lid (if you have one) or place a large heatproof bowl over the top of the slices – this helps the cheese to melt.
3. Once the cheese has melted, remove the lid and sandwich the slices together. Press the sandwich down with a spatular and turn the heat down to medium. Keep the sandwich moving in the pan and continue to press down on it for a couple more minutes before flipping over. Once the crust is nice and golden and the cheese is suitably oozy, remove from the pan and enjoy 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

Roasted vegetable couscous with goats cheese & harissa

June 19, 2017October 31, 2019 ~ Corrie ~ Leave a comment

Why I thought it was a good idea to roast vegetables on the hottest day of the year, in my tiny 2 bedroom flat is beyond me but I’ve never claimed to be the smartest tool in the box… Hang on that doesn’t sound right. Why would a tool need to be smart? Let’s check Google…
Right so it’s the ‘sharpest’ tool in the box. Think I’ve just proved my point.
Anyway, my mum used to make a Delia Smith recipe similar to this one, she even managed to dig the book out for me to look at but the recipe was so long I got bored and walked off. I mean it’s hardly rocket science is it? Make some couscous, roast some veg, top with cheese, BOOM! Come on Delia sort it out, I don’t have 9 hours to make my dinner. Actually I should be nice to Delia, she launched Sainsbury’s Magazine back in 1993 who currently employ me, so I should stop talking now. Love you Delia, you da best!

Roasted vegetable couscous with goats cheese & harissa
Serves 4 / Hands on time 25 mins / Total time 1 hour 10 mins / V
250g couscous
350ml vegetable stock, I use Knorr
½ red onion, peeled and roughly sliced
1 medium aubergine, cut into chunks
5 baby leeks or 1 regular roughly chopped
Handful cherry tomatoes, roughly 10
200g butternut squash, peeled, seeds removed and cut into chunks (I buy it already peeled and chopped)
1 red pepper, sliced
3 large garlic cloves, peeled and smashed
1 tbs olive oil
150g vegetarian firm goats cheese
Handful fresh basil, chopped
Harrissa dressing
Juice of a lemon
1 tbs extra virgin olive oil
2 tsp honey
2 tsp harrissa paste

Method
1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7. Measure out your couscous and pour into a large bowl. Pour over the vegetable stock, making sure all the couscous is covered. Cover the bowl with cling film and put to one side.
2. Roughly chop the aubergine, red onion, red pepper and butternut squash and put into a large roasting tray. Scatter with a handful of cherry tomatoes, whole baby leeks and the peeled and bashed garlic cloves. Add the olive oil and give it a good mix until the vegetables are evenly coated. Season with salt and pepper and roast in the oven for 30 minutes.
3. Meanwhile, make your dressing by combining the juice of a lemon, harrissa paste, honey, extra virgin olive oil and season with salt and pepper. Put to one side.
4. By now your couscous should be nice and soft. Uncover the bowl and using a fork, scrape across the top to start loosening it. Keep the pressure light and keep scraping until you get to the bottom of the bowl and your couscous looks light and fluffy. Put to one side.
5. After half an hour, carefully remove your veg from the oven, give it a bit of a shake and pop back in for another 10 minutes. Meanwhile, roughly chop a handful of basil leaves and cut your goats cheese into chunks and put to one side.
6. Once your veg is roasted, remove from the oven but leave the oven on. Carefully scoop out the veg and pop it onto a plate. Then in the same baking tray, spread out the couscous and top evenly with the roasted vegetables. Scatter with goats cheese and put back in the oven for a further 10 minutes. Serve topped with fresh basil and good drizzle of Harissa dressing.

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