Veggie salad niçoise

June 12, 2017October 31, 2019 ~ Corrie ~ 2 Comments

I’ve been eating out quite a lot recently and something really annoying has started to happen on menus across the land.
Warm asparagus salad with poached hens egg… Spiced aubergine pilaf with poached hens egg… Sweet potato and harrissa hash topped with a poached HENS EGG… “Oooh a poached hens egg, how exotic, I’ll have that please.” AGHHHHHH!
A hens egg is surely just an egg. News flash, chickens are hens, well female ones are and as we all know, only female chickens (i.e. hens) can lay eggs. Silently and pretentiously, the hens egg seems to have swept onto menus across the capital without anyone even noticing. Where have we all been?!
So next time you see it on the menu, ask for just a regular egg and see what happens. “Oh, is a hens egg just a regular egg? Then why doesn’t it just say that?” You utter politely before picking up your table and throwing it across the room. On that note lets move swiftly on to my salad Niçoise with boiled ‘hens’ egg (okay I’ll stop it now).
Salad Niçoise originated in the French city of Nice and is traditionally made up of a mixture of Niçoise olives, anchovies, tomatoes and hard boiled eggs. I was surprised to learn that a traditional Niçoise salad doesn’t include tuna, french beans or even potatoes but I guess every recipes it subject to interpretation. However, I’ve included french beans and potatoes in mine because it’s just not a Niçoise salad without them in my opinion. I’ve also substituted the anchovies for a tangy black olive and lemon dressing to give it the salty zing without the fish. Bon appétit.

Veggie salad Niçoise
Serves 2 / Hands on time 30 / Total time 35 mins / V Gf
You’ll need: A pestle and mortar
3 eggs
1 cos lettuce
1 handful of pitted black olives
100g french beans
300g new potatoes/Jersey royals
4 ripe tomatoes cut into eights
¼ cucumber, peeled and chopped
Handful of basil torn
Juice of half a lemon
Dressing
Small handful of basil leaves
60g black olives
Juice of half a lemon
1 medium garlic clove, peeled
1 tbs extra virgin olive oil
1 tsp red wine vinegar or balsamic vinegar

Method
1. Put the eggs in a small saucepan and cover with boiling water. Boil for 7 minutes. Once boiled, drain and cover in cold water and put to one side. Cut the larger new potatoes in half but leave the small ones whole. Put in a large saucepan and cover with boiling water. Season the water with salt and bring to the boil. Simmer for 15 minutes.
2. Meanwhile, make your dressing by putting 60g of pitted black olives in a pestle and mortar along with a peeled garlic clove, a tbs of extra virgin olive oil, a tsp of red wine vinegar, small handful of basil leaves, the juice of half a lemon, salt and pepper. Carefully grind the ingredients together until you have a rough paste.
3. Cut your tomatoes into eights and peel and chop your cucumber. Put in a large bowl along with a handful of torn basil, a handful of pitted black olives and season with salt and pepper.
4. By now your potatoes should be cooked but don’t remove them from the heat just yet. Add the trimmed french beans to the pan and cook for a further 5 minutes. Drain the potatoes and beans and cover in a stream of cold water to prevent them from cooking further. Leave to drain.
5. Line a large salad bowl with cos lettuce and peel your eggs. Slice into quarters and put to one side. Tip the warm potatoes and the beans into the bowl along with the rest of the salad mixture and top with the dressing. Give it a good stir and tip the whole lot on top of the lettuce.
6. Place the sliced eggs on top, squeeze over the other half of the lemon, drizzle with extra virgin olive oil and season with 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.

V– Vegetarian Gf– Gluten free

Dark Horse Sauvignon Blanc

June 10, 2017June 10, 2017 ~ Corrie ~ Leave a comment

Dark Horse Sauvignon Blanc… I always judge a book by it’s cover (I’m a designer, that’s what we do) so generally I’m drawn to wine with the prettiest label. Not normally a white wine drinker, I was extra bamboozled to say the least, I mean what’s the difference between a Sancerre and Riesling, a Pinot Grigio and Sauvignon Blanc? Oh sod it, I know it’s warm out but maybe I’ll just get red, better the devil you know. I put the joke bottle of Lambrini down I’d picked up to scare Jamie and an interesting label caught my eye. A sleek label with a clever logo that incorporated a wine glass into the silhouette of a horse. SOLD!
“I often find Sauvignon Blanc a bit too floral” said Jamie as he carefully inspected the bottle. “Willing to give it a got though”. So we bought it, drank it and loved it.
It was light, zesty and smooth which ticked a lot of boxes and was most importantly very easy drinking. So much so in fact, we finished the bottle and had to go and buy another. Well it was Saturday night (see pictures below Jamie took of me, they’re appallingly bad but we had drunk 2 bottles of wine.)
So if you’re off to a barbecue this summer and need of a bit of crowd pleaser, then Dark Horse is your man… Or horse. Dark Horse Sauvignon Blanc 75cl, £8.50 available at Sainsbury’s and Ocado.
Oh and please always drink responsibly (unlike me).

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

Easy overnight oats

June 5, 2017September 28, 2025 ~ Corrie ~ 4 Comments

Lets all pretend to be Deliciously Ella for a day and make some overnight oats shall we? Now I know Ella didn’t invent overnight oats but I can picture her making them more than anyone else in the world. I can see her now, pouring oats, seeds and nuts out of individual Kilner jars and covering them with homemade almond milk, before gliding upstairs to bed in her silk pyjamas and White Company socks. She closes her bedroom door before quietly sobbing over the fact she can’t have a Domino’s. I mean she literally can’t, there isn’t a single thing on that menu that poor girl can eat. This in turn, has made me a lot more humble about eating pizza ‘I’m doing this for you Ella’ I think, as I stuff a large slice into my face. Delicious.
But we’re not having pizza today folks, although I did last week, thus the need for a healthy breakfast. So lets totes eat some oats (see what I did there) and save up all our delicious calories for pizza, cakes, pies and Percy Pigs (veggie ones of course).

This post is dedicated to all those who lost their lives last Saturday night in the London Bridge terror attack. My heart goes out to their friends and families.

Easy overnight oats
Serves 1 / Hands on time 5 mins / Total time 5 mins + chilling / V Vn Df
50g oats
1 tbs cashews
1 tbs pumpkin seeds
1 tbs flaxseed mill (optional)
175ml coconut milk
¼ tsp vanilla extract
1 tbs maple syrup
1 passion fruit, seeds scraped out
Handful of fresh berries
Lemon wedge

Method
1. Measure out 50g of oats and add to an airtight tupperware container with a lid. Add 1 tbs of flaxseed mill, cashews and pumpkin seeds and give it a quick stir.
2. Add the coconut milk, a Tbs of maple syrup and a quarter tsp of vanilla essence. Give it a quick stir and then pour over the oats. Give it another good stir with a spoon, making sure all the oats are covered. Pop the lid on and refrigerate overnight.
3. Spoon into a bowl, top with passion fruit, berries and a squeeze of lemon.

High protein version
Serves 1 / Hands on time 5 mins / Total time 5 mins + chilling / V Vn Df
25g oats
15g cashews
15g pumpkin seeds
10g flaxseed mill
1 tsp chai seeds
30g frozen mixed berries
100ml milk (I use oat milk but any you like)
1 tsp maple syrup
Put all above ingredients in a container and mix well. Refrigerate overnight. Serve with Greek yogurt and your choice of nut butter for an extra protein hit.

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

Blueberry & lemon drizzle cake

May 29, 2017October 31, 2019 ~ Corrie ~ 3 Comments

Good job I managed to take this picture before I dropped this cake all over the floor. Don’t worry, I managed to scoop most of it up within three seconds, only two slices were covered in dog hair. I really should clean my kitchen.
Anyway, dropping a cake doesn’t really matter when the person you’re making it for is no longer around to eat it. This week my dear old dad, who died seven years ago in a motorbike accident, would have turned 64. Crikey seven years, what the hell have I been doing for seven years? I got a new job and bought a hoover but right now that’s all I can think of. I really should use that hoover. Still can’t believe he’s gone.
So I’m going to go and have a cry now so will keep this brief. Happy birthday for Thursday dad, I’ll be sure to scoff this cake I made for you on your behalf, dog hairs and all.

Blueberry & lemon drizzle cake
Makes 1 loaf / Hands on time 25 mins / Total time 1 hr 15 mins + cooling / V
You’ll need: A 9 inch loaf tin and a food mixer.
210g unsalted butter
130g plain flour
¼ tsp baking powder
¼ tsp salt
Zest of a lemon
3 medium eggs
2 medium egg yolks
210g golden caster sugar
1 tsp vanilla essence
85g fresh blueberries
For the drizzle
Juice of a lemon
30g golden caster sugar

Method
1. Preheat your oven to 160°C/140°C fan/325°F/gas mark 3. Grease a loaf tin with butter and line the bottom with baking paper. Put to one side.
2. In a small saucepan melt the butter on a low heat. Once half the butter has melted, take off the heat and leave to one side, it will continue to melt while it cools.
3. Zest and juice your lemon but keep them separate as you’ll need the zest for the cake but the juice for the drizzle. Put both to one side.
4. Sieve the flour into a large bowl along with the baking powder and salt, put to one side. Place near your mixer. Crack 3 eggs into your mixer, followed by 2 egg yolks, caster sugar and vanilla essence. Beat on a medium high speed until thick and pale (this should take about 5 mins). Reduce the speed to low and add the lemon zest and half the flour. Mix until only a few streaks remain and then add the rest. Once combined increase the speed to a low medium and slowly pour in the melted butter.
5. Ladle half the mixture into your loaf tin and top with the fresh blueberries. Add the rest of the mixture on top. (It’s important to line your loaf tin with baking paper as the blueberries will sink to the bottom during baking. Without baking paper most of your blueberries will stay in your loaf tin when you turn it out and we don’t want that).
6. Bake for 50-55 minutes until risen and golden in colour. To check the cake is cooked, insert a skewer into the middle, if it comes out clean, the cake is ready. Leave to cool in the tin for 10 minutes. Meanwhile make the drizzle by mixing together 30g of sugar and the juice of a lemon.
7. While your cake is still warm, prick it with a skewer or fork and pour over the drizzle. Leave to cool completely before turning out (the bottom of the cake will be quite soft because of the blueberries so avoid putting it on a cooling rack, it will only seep through the holes). Cut into thick slices and serve with tea.

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

Parisian gratin

May 22, 2017March 2, 2024 ~ Corrie ~ Leave a comment

Okay so what’s the difference between a gratin and potato dauphinoise? Basically nothing, although I’ve always identified dauphinoise as a side dish and gratin as a main but essentially, they’re the same. Layers of finely sliced potato cooked in lashings of double cream and cheese, err yes please. And who do we have to thank for this? The French of course. I wish I was French, I’d love to eat cheese, drink wine and wear black clothes draped over my slender bird like body… Not quite sure where that came from.
Anyway, unfortunately I’m not French so literally can’t bring myself to pour a whole pint of double cream over my dinner so decided to make a slightly healthier version, based on a gratin I ate in Paris back in February.

The original gratin from Le Bistro des Augustins. Paris 2017.

I was a bit sceptical about going to Paris at first because any pleasant memories I had, had been marred by me picking ham out of every meal on a school trip once. However, it appeared Paris was no longer the veggie-phobic city it once was.
I ordered the only meat-free option available which was a kind of mixed vegetable gratin. I didn’t like the sound of this, a bowl of vegetables covered in cheese, ‘great’ (said in an unenthusiastic tone) but as usual, I was wrong. A handful of diced vegetables formed the base and was topped with gooey, cheesy, buttery potatoes, yum! We scooped, scoffed and quaffed the night away before waddling back to our hotel feeling like we were going to die (in a good way). Bon appetite!

Parisian gratin
Serves 2 / Hands on time 40 mins / Total time 1 hr 10 mins / V* Gf
You’ll need: Casserole oven-proof dish approx 25cm x 20cm and large cooking pot with a lid, mandoline slicer (optional)
25g unsalted butter
3 garlic cloves, peeled and grated
½ courgette, finely diced
1 tsp sea salt flakes
1 tomato, de-seeded and finely chopped
1 tsp Herbs de Provence
Pinch of ground nutmeg
300ml semi-skimmed milk
200g Crème fraîche
600g potatoes thinly sliced (skins on)
150g Gruyere*, Emmental or mature cheddar, grated (you can use any cheese you like really as long as you can grate it – the stronger the cheese the better)
French bread and salad leaves to serve

Method
1. In a large pot with a lid, add the butter and place over a medium heat. Once melted, add the garlic, courgette, tomato and salt and cook for 5 mins.
2. Meanwhile finely slice the potatoes as thin as you can using either a knife or a mandoline and put to one side – I tend to leave the skins on but peel if you prefer.
3. Add the milk, 1 tsp of herbs de Provence and a pinch of nutmeg. Stir and bring to the boil before turning the heat down to medium low.
4. Carefully submerge the potatoes in the milk (don’t worry if you can’t submerge them all, they will be cooked by the steam). Cover with a lid and simmer for 5 mins. Uncover, and roughly turn the potatoes over with a spoon, being careful not to break them up too much. Cover again and simmer for a further 5 mins. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
5. Remove from the heat and using a slotted spoon, lift half the potatoes out of the sauce (leaving as much sauce as possible behind) and spread evenly in the casserole dish. Season with salt and pepper and cover with half the grated cheese.
4. Lift the rest of the potatoes out (again leaving as much sauce behind as possible) and spread evenly on top of the cheese. Add the crème fraîche to the remaining sauce and vigorously beat with a whisk (this prevents the sauce from splitting). Pour the sauce over the potatoes. Sprinkle with the rest of the cheese and season with salt and pepper.
5. Bake in a hot oven for 20-30 mins or until the gratin is bubbling up the sides and brown on top. Leave to sit for 5 mins before serving with French bread, lightly dressed leaves and good bottle of red wine. Well it’s not Parisian without wine!

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
*Gruyere cheese is not vegetarian.

Spicy Thai salad

May 8, 2017October 31, 2019 ~ Corrie ~ 5 Comments

Have I mentioned that I once booked a month long trip to Thailand drunk? Well I did. Feeling sick and like I’d swallowed an ash tray, I remember my eyes squinting at about 8 confirmation emails about my trip. Trip? What trip?… Oh dear.
I scroll down one of the emails confused and dizzy, where the hell am I supposed to be going? Thailand it seems. To do what? Work with turtles. Okay, well that doesn’t sound too bad, now what’s that number? Is that a reference number? Oh wait, there’s a symbol in front of it, is that a pound sign?… £2,800… TWO THOUSAND EIGHT HUNDRED POUNDS!!!
After I’d finished being sick, I came to the conclusion that it could have been a lot worse. A ‘turtle’ project, could very easily have been a ‘lion’ project and I’m the kind of person who would totally get mauled by a lion.
So anyway, eight months later, off I went to Thailand to save the turtles. Not sure how many I actually saved, only saw a couple but I did get a very nice tan and ate lots of lovely Thai food. I was lucky enough to have all my meals cooked for me by an elderly Thai woman called Pah Nii. Most days, she’d make me a papaya salad that consisted of shredded unripe papaya, chilli, garlic, peanuts and lime. Finding an unripe papaya in London though was always going to be tricky, so instead, I’ve substituted it for raw courgette, which has a similar texture. It’s not quite as good as Pah-Nii’s, but it’s close. Enjoy!

Spicy Thai salad
Serves 2 / Hands on time 15 mins / Total time 15 mins / V🌶
You’ll need: Pestle and mortar
For the salad
2 medium courgettes, grated (or a large green papaya)
Handful of green beans, cut into quarters
3 medium tomatoes, chopped
2 tbs dry roasted peanuts
1 lime cut into quarters
For the dressing
1 garlic clove, peeled
½ medium red chilli, seeds in (less if you don’t want it too spicy)
1 tbs dry roasted peanuts
2 tbs lime juice
1 tbs soy sauce
1 tsp light brown sugar

Method
1. Grate the 2 courgettes and put in a large bowl, along with the chopped tomatoes and the green beans. Mix and put to one side.
2. In a pestle and mortar, mash together the chilli and the garlic with a good pinch of salt (no need to pre-chop these, mashing will combine into a paste). Keep mashing and bashing for a few minutes until you have a paste. Add a tbs of peanuts and continue to mash for another minute (it’s okay if the paste is a bit grainy).
3. Add the sugar, a tbs of soy sauce and 2 tbs of lime juice to the paste and continue to mash until incorporated.
4. Roughly chop the dry roasted peanuts and add them to the courgettes and give the salad a stir. Pour over the dressing and stir again until well dressed. Pour onto plates and serve with limes wedges.

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

Coconut dhal with homemade flatbreads

April 21, 2017July 28, 2020 ~ Corrie ~ 2 Comments

Have you ever microwaved a Mini Babybel? I bet you haven’t but it’s amazing. Remarkably though, I’m not a fan of a chilled Babybel which could explain my mad teenage invention in the first place. Five to seven seconds is all it takes to turn a seemingly regular mini cheese, into something wonderful and before I know it, I’m savagely ripping open the second net of cheeses like an animal.
It’s not just me that has an appreciation for this method of eating Baybel’s, my best friend Philippa also shares my dirty cheesy secret. She reminded me last weekend.
“Hey, remember microwaved mini Babybel?”
“OH MY GOD YES! Microwaved BabyBel!… Have you got any?”
“No. Forgot to buy some”
“What the hell?! Don’t tempt if you haven’t got any!” I rage, downing my fifth prosecco and heading for the fridge to stare at the empty cheese tray.
“Soz” she says, rather unapologetically. She taps her phone and puts on Sir Mixalot’s ‘Baby Got Back’. We swiftly forget all about Babybel’s and start vigorously thrusting and dancing around the kitchen.
Anyway, we can’t live off microwaved Baybels can we… Can we? No, no we can’t, we need to eat sensible dinners like this rather delightful dhal recipe. Although with all this talk of Babybel’s, I wouldn’t’ be surprised if I found you all submerging mini cheeses into your dhal. The heart wants what it wants, just remember to peel the wax off first.

Coconut dhal with homemade flatbreads
Serves 4 / Hands on time 50 mins / Total time 50 mins / V Vn Df ❄
1 tsp rapeseed oil
2 onions, finely chopped
½ tsp sea salt flakes
3 large garlic cloves or 4 small, crushed
Knob of ginger, grated
4 cardamon pods
½ tsp mustard seeds
½ tsp garam masala
½ tsp cumin
½ tsp turmeric
Pinch of chilli flakes
1 litre of vegetable stock, I use 1 Knorr stock pot
300g red lentils
Can of coconut milk
Topping
200g bag of spinach
2 corn on the cobs
Flatbreads
170g wholemeal flour + extra for dusting
½ tsp salt
½ tsp mustard seeds
Handful chopped coriander
125ml water
1 tbs sunflower oil

Dahl
1. Start the dahl by peeling and chopping your onions nice and small. Heat the oil in a large pot with a lid over a medium heat. Add the onions along with the salt and cook with the lid until soft (around 8-10 mins). If the onions start to catch, add a dash of water to prevent them from burning, this will help them steam.
2. Meanwhile in a pestle and mortar, bash the cardamon pods until the seeds spill out. Discard the shells and grind the seeds until you have a powder. Put to one side.
3. Once the onions are soft, add the crushed garlic, grated ginger and all the spices. Give it a good stir and cook for a few minutes to allow the spices to release their fragrance and flavour.
4. Add the vegetable stock, coconut milk and the lentils before giving it a good stir. Bring to the boil and then reduce to a simmer for 25-30 mins, stirring regularly to prevent the lentils sticking to the bottom of your pot.

Homemade flatbreads
Measure 170g of wholemeal flour in a mixing bowl. Add the salt, mustard seeds and a handful of freshly chopped coriander and give it a good stir with a wooden spoon. Once incorporated, add the water and the oil. Stir again until you have a smooth dough, (it will be a little wet). Put to one side and allow to rest for 10 minutes. Once rested, dust a surface down with a bit of flour and divide your dough into four balls. Roll each individual ball into a thin disk – remembering to flour your surface between each flatbread. Heat a dry, non-stick pan on a medium to high heat and add one flatbread at a time and cook for a minute on each side until they have a bit of colour. Transfer to a plate and keep them warm in an oven at a low temperature (50°C).

Topping
1. Place your corn in a large saucepan and cover with boiling water. Simmer for 5 minutes, remove carefully and transfer to a clean tea towel to cool. Meanwhile wilt the spinach in a separate saucepan a couple of handfuls at a time in a bit of coconut oil, adding a little salt and pepper as you go. Do this on a low to medium heat. Once wilted, take off the heat and cover with a lid to keep warm. Put to one side and discard any excess water from the spinach.
2. By now your corn should be cool enough to handle so carefully impale the corn on the end of a fork and hold over an open flame on the hob, turning carefully (this will give your corn a lovely charred look and taste). Once charred, stand your corn upright, on a chopping board and slice carefully down the sides with a sharp knife removing the kernels. Serve the dhal topped with the charred corn and wilted spinach, along with warm flatbreads and rice.

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 ❄– The dhal is suitable for home freezing once cooled. Consume within 3 months.

Smoky sweet potato & bean wraps

April 13, 2017March 6, 2023 ~ Corrie ~ Leave a comment

I have to admit, I’ve never really given the bean wrap a chance. Always the last, sad looking wrap on the shelf in Boots, I always felt a bit sorry for it but never sorry enough, to actually buy it and eat it. So what’s changed? Someone else bought me one and I ate it out of politeness and to my astonishment, I rather enjoyed it! I mean it was no falafel wrap but I remember thinking ‘I can work with you my beany little friend, in fact, I shall call you Claire Beany, after the great Claire Sweeney’. Hey, remember Brookside?
Anyway, I ate Claire Beany (it’s what she would have wanted) and now, thanks to her, I have created the ultimate bean wrap in all it’s smoky glory. Just to clarify, Claire Beany was never a real person, she was a Mexican bean wrap from M&S. Claire Sweeney however is a person, not a wrap… Enjoy!

Smoky sweet potato & bean wraps
Serves 4 / Hands on time 25 mins / Total time 45 mins / V Vn* ❄
Filling
1 tsp olive oil
1 medium sweet potato
½ medium onion, chopped
1 large garlic clove, crushed
1 tsp smoked paprika
2 tbs tomato puree
Pinch of chilli flakes
1 can of kidney beans or mixed beans, washed and drained
1 corn on the cob or 1 small can of sweetcorn, drained
To serve
4 large vegan wraps
2 handfuls fresh spinach or cos lettuce
1 avocado, peeled and sliced
4 tbs Greek or plain yogurt
40g cheddar cheese
Chilli sauce (optional)
Baking paper or foil to wrap

*Make it vegan: Leave out the cheddar altogether and serve with vegan coconut yogurt.

Tip: Make the bean mixture the night before and refrigerate over night along with the baked sweet potato. Make the wraps up in the morning and take to work. This recipe easily makes 4 lunch wraps.

Method
1. Preheat the oven to 200°C/180°fan/400°F/gas mark 6. Score the sweet potato carefully with a knife and stab it through the middle a couple of times. Bake in the oven on the middle shelf for 45 minutes.
2. Meanwhile, make your bean filling. In a large pot, sweat the chopped onion in the oil for about 5 minutes on a medium heat (add a dash of water to help them steam). Once softened, add the garlic and the smoked paprika and cook for a further minute. Add the tomato puree and the chilli flakes and give it a good stir.
3. Cook for a few minutes before adding the beans. Stir and cook for a further 5 minutes before seasoning well with salt and pepper. If using a fresh corn on the cob, remove the kernels by standing on it’s head and running a sharp knife, carefully down the sides slowly (they tend to go everywhere, so proceed with care). Add the corn to the beans and continue to cook for 5-10 minutes.
4. Take the beans off the heat, cover with a lid and put to one side. Slice the cheese and the avocado ready to fill your wraps.
5. Once your sweet potato is soft, carefully remove from the oven and cut into quarters to cool it down a bit. Lay your wraps out and spread one half with a tablespoon of warm sweet potato and the other half with yogurt. Top evenly with a couple of spoonfuls of the bean mixture and a smattering of chilli sauce if using. Layer with sliced avocado, cheese, fresh spinach before seasoning with salt and pepper.
6. Move onto a large piece of baking paper or foil and fold the top and bottom of the wrap in on itself and carefully roll it up in the baking paper – this makes it easier to eat. Peel down the sides of the paper and eat like a burrito.

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

V– Vegetarian Vn– Forgo the cheddar and yogurt ❄– The bean mixture is suitable for home freezing once cooled. Consume within 3 months.

Vegetable pot roast with dumplings

March 29, 2017November 10, 2020 ~ Corrie ~ 3 Comments

Whoah there people. I know it’s almost April but it’s still bloody freezing, so pop a jumper on over that vest top and slip on a pair of long johns because it still ain’t warm enough to walk around topless. You hear that men of London? It’s not and never has been, acceptable to walk around town with your shirt off, I don’t want to see your nipples on the tube thank you. Oh and whilst we’re at it ladies, you might want to consider burning that crop-top you bought last year from H&M, especially if you’re over 25 and don’t have the abs of a teenage boy.

Anyway where was I? Oh yeah, I’m freeeeeezing! So I decided to make this vegetable broth with goats cheese dumplings to warm my chronically cold body. Sometimes I’m so cold, I think I might actually be dead. Meh.

Vegetable pot roast with dumplings
Serves 4 / Hands on time 1 hr / Total time 2 hrs / V ❄
Knob of unsalted butter
5 shallots or 1 white onion, peeled and roughly chopped
2 sticks of celery, roughly chopped
300g Chantenay carrots (stalks trimmed if necessary)
1 tbs plain flour
1 tbs tomato puree
1,200ml vegetable stock, I use 1 Knorr stock pot
150ml vegetarian cider
2 medium parsnips, peeled and chopped
1 leek, roughly chopped
250g new potatoes, halved
250g swede, peeled and cut into chunks
2 woody sprigs of fresh thyme (woody stalks are more robust & will be easier to remove)
2 handfuls of frozen peas
For the dumplings
175g self-raising flour
25g vegetarian suet
80g soft goats cheese, divided into bits or crumbled
50g vegetarian Italian hard cheese or Parmesan*, grated
Handful of freshly chopped parsley
Fresh bread and extra virgin olive oil to serve (optional)

Method
1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Peel and roughly chop the onions and put them in a large, oven-proof casserole pot with a lid. Cook in the butter on a medium heat for 5 mins with the lid on – add a dash of water to help them steam. Add the celery and the whole carrots and continue to cook for a further 5 mins with the lid on. Stir in the flour, add a dash of water and continue to cook and stir for 2 mins.
2. Add the tomato puree along with the vegetable stock and the cider. Bring to the boil before adding the potatoes, swede, leek, parsnips and a couple woody sprigs of thyme. Season well with salt and pepper, replace the lid but leaving it a jar and roast for 1 hour.
3. Meanwhile, make the dumplings (these are really easy to make so don’t be daunted). In a medium sized mixing bowl, add the flour, vegetarian suet, grated parmesan, goats cheese, parsely and a good season of salt and pepper. Add 6 tablespoons of water and give it a good mix with a wooden spoon. Once the dough has come together, use your hands to knead the dough in the bowl until it has come together. Using your hands, pick up a small handful of dough and roll it in-between your palms to make a dumpling. Repeat this process until you have 8 evenly sized dumplings. Put to one side.
4. Once the stew has cooked, carefully remove from the oven and take off the lid. Discard the sprigs of thyme, before carefully inserting your dumplings into the stew using a spoon to lower them in, making sure the dumplings are evenly spread out. Cover with the lid if you like soft dumplings or leave uncovered for crusty ones. Pop back in the oven for a further 20 mins.
5. Remove the pot roast from the oven and scatter over the peas. Replace the lid and leave to rest for 5 mins. ladle into bowls (allowing 2 dumplings per person) and enjoy topped with a drizzle of extra virgin olive oil and a good chunk of fresh bread.

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

Kale & cheese omelette

March 20, 2017October 31, 2019 ~ Corrie ~ Leave a comment

I’m currently sitting in my pjs watching Homes Under The Hammer and eating Omelette’s #livingthedream and yes, you heard, that was omelette’s plural. I made such a good omelette this morning, that I decided to make another one. What? It’s my week off before I start my new and exciting life over at Sainsbury’s Magazine so I thought, yeah, if I want two omelettes, I should have two omelettes… Feel a bit sick now though but that’s due to the packet of Veggie Percy Pigs I ate for dessert.
Jamie usually makes the omelette’s in our house, but as he’s at work (selfish) I had to make my own omelette which was very daunting. I’m not good at making omelette’s, they usually turn into burnt scrambled eggs. But I’ve been observing Jamie over the past year and have discovered his secret. Instead of incorporating the cheese into the egg mixture, he sprinkles it on top of the omelette like a pizza. Then he folds it carefully over once and continues to cook it until the cheese melts in the centre (drool). Don’t think I’ve said the word omelette enough in this post, omelette, omelette, omelette…….. OMELETTE!

Kale & cheese omelette
Serves 1 / Hands on time 10 mins / Total time 10 mins / V Gf
1 tsp of olive oil
2 eggs
1 garlic clove, crushed
Small handful of kale
Sprinkling of finely sliced red onion
¼ deseeded red chilli, finely chopped
30g vegetarian cheddar cheese, grated

Method
1. Crack two eggs into a jug and give them a quick beat with a fork. Season with salt and pepper. Add the chopped onion, chilli, garlic and kale and give it another quick beat to combine. Grate the cheese and put to one side.
2. Drizzle the oil in a non-stick frying pan and put on a medium to high heat. Once hot, pour your omelette mix into the middle of the pan and spread out evenly with a spatular. Top with a layer of grated cheese and wait a couple of minutes for the omelette to set. Once set, it should start to come away from the edges of the pan.
3. Using a spatular, carefully fold the omelette in half and continue to cook until the cheese has melted in the middle. After a minute, flip the omelette over and cook for another minute on the other side. Once you can see the cheese has melted in the middle, serve immediately.

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

V– Vegetarian Gf– Gluten free