Here’s another one for that barbecue – she says as it pisses down with rain outside. Well, it wouldn’t be a true British barbecue without lashings of rain and lashings of coleslaw, right? Also, have you ever eaten raw broccoli on purpose? It’s actually rather nice so bog off cabbage, there’s a new guy in town and he has a big bushy head and looks a bit like Screech from Saved by the Bell– think he’s in prison now… Anyhoo, let’s rock out with our brocs out (see what I did there) and try my light zesty broccoli slaw with red onion and flaked almonds.
Broccoli slaw with flaked almonds Serves 6 as a side dish / Hands on time 15 mins / Total time 15 mins / VGf
1 head of broccoli (around 450g)
150g Greek yogurt
1 tbs Pomora extra virgin olive oil
1 garlic clove, bashed
½ red onion, peeled and finely sliced
Juice of ½ a lemon
1 tsp apple cider vinegar
1 tsp dijon mustard
2 small handfuls flaked almonds
Pinch chilli flakes
Smoked paprika to serve
Extra virgin olive oil to serve
Method 1. Prepare the broccoli by cutting it into bite-sized florets and discarding the chunky stalk. Pop in a large bowl with the finely sliced red onion and put to one side.
2. In a small frying pan, over a medium heat, infuse the bashed garlic clove in a tablespoon of extra virgin olive oil until it starts to sizzle slightly – be careful not to fry it, you just want to infuse the oil with the garlic. Take off the heat, discard the garlic clove and put the oil to one side.
3. In a smaller bowl, whisk the Greek yogurt, lemon juice, cider vinegar, dijon mustard and warm garlic oil together until combined. Season well with salt and pepper before pouring over the raw broccoli.
4. Mix together along with a couple of handfuls of flaked almonds – feel free to toast the almonds if you have time, although I didn’t.
5. Pour into a bowl and season again with salt and pepper before dusting the top with smoked paprika. Finish with a good drizzle of extra virgin olive oil and serve as part of a buffet or as a side dish.
If you’ve had a go at making my broccoli slaw with flaked almonds or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org
Hey everyone, guess what I got for Valentines Day? Gastroenteritis, yay! Luckily I managed to make this lovely potato cake before I was so diseased, I had to be quarantined in our bedroom like a rabid dog. So with me incapacitated, Jamie was left with an entire potato cake to himself (lucky bugger) which kept him alive the rest of the week.
It’s funny though, I found that even when I was feeling very nauseated, I still couldn’t stop thinking about food. Even when I tried not to, my mind would somehow drift back to ‘so how many bananas do I need for a banana loaf?’ Cue wave of nausea… Oh yeah, can’t think about food… Something not food… What about plastic chairs? They’re pretty great aren’t they, awful to look at but very practical… I wonder if the bananas in the fruit bowl will be ready to use by Sunday… Damn it Corrie!
See, it’s official, I’m obsessed. Anyway, this potato cake is brilliant! Not only is it easy, it tastes great hot or cold, it’s a bit like a Quiche but without the pastry and waaaaaay better. I hope you enjoy it as much as Jamie did, I was too busy talking on the porcelain telephone. At least I’m nice and thin now, #silverlinings.
Broccoli & cheese potato cake Serves 6 -8 / Hands on time 40 minutes / Total time 1 hr 20 mins / V
You will need: 9 inch round cake tin, food processor (if making your own breadcrumbs)
1kg potatoes (roughly 5 baking potatoes)
200g tender-stem or purple sprouting broccoli
1 handful of fresh parsley (or any fresh herb)
150g vegetarian mature cheddar cheese
50g vegetarian Italian hard cheese or Parmesan*, grated 4 medium eggs
Knob of butter (for greasing)
1 slice of brown bread for the breadcrumbs or a handful of shop bought
Dash of semi-skimmed milk
3 tbs Pomora extra virgin olive oil
TIP: You can use any vegetables you like for this, I recently made it with 200g of leeks instead of broccoli. If you decide to use a more robust vegetable, you’ll need to cook it first before adding it to the mixture. Quick cook vegetables such as broccoli, courgette, tomatoes, mushrooms, peppers, sweetcorn, peas, asparagus can be added raw.
Method 1. Preheat your oven to 200°C/180°fan/400°F/gas mark 7. Peel and cut your potatoes into big chunks and boil in a large saucepan until soft, around 25 minutes (it’s important to use a large saucepan as you’ll be incorporating all the other ingredients into it later).
2. Whilst the potatoes are boiling, you can get to work on preparing everything else, starting with your tin. Just as you would a cake, line your cake tine with greaseproof paper at the bottom and grease the sides well with butter. Put to one side.
3. Cut the storks off the broccoli and discard. Pull the remaining florets apart with your fingers leaving you with nice even-ish pieces (you don’t have to be to perfect about this.) Finely chop the parsley and put both to one side.
4. Grate the cheddar and the Parmesan. Take a small handful of Parmesan and put to one side, you’ll need this to sprinkle on top of your cake later. Crack the eggs into a separate bowl and beat with a fork until combined.
5. Blitz a piece of bread into breadcrumbs in a food processor for a few seconds (it really doesn’t matter what bread you use, I used a piece of old Irish soda bread). 6. By now your potatoes should be soft, so drain them and pour back into the saucepan. Add a dash of milk to help loosen them up a bit and start mashing (don’t try to get all the lumps out, they add a bit of texture). Season well with salt and pepper, give it a good mix and start to add the cheese, broccoli, parsley and eggs a bit at a time, stirring in-between (I added the egg early on as this seemed to help loosen the mixture).
7. Once all the ingredients have been incorporated, spoon the mixture into your cake tin. Spread it out and flatten the top with a spoon. Sprinkle over the breadcrumbs and the small handful of parmesan. Drizzle with 3 Tbs of extra virgin olive oil and pop in the oven on the middle shelf. Bake for 30-35 mins.
8. Once cooked, leave to cool for 10 minutes, score around the edge of the tin with a sharp knife and turn out. Cut into wedges and serve warm with a simple watercress salad. If refrigerating, cool fully before wrapping in a couple of layer of cling film and popping in the fridge. Cut into slices and serve cold – perfect for any barbecue.
If you’ve had a go at making my potato cake or any of my recipes I’d love to hear about it. @corrieheale email@example.com
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
Tofu and tenderstem broccoli Serves 2 as part of a bento box / Hands on time 20 mins / Total time 20 mins / V Vn Df
100g tender stem broccoli
400g firm tofu, cut into cubes
1 small onion, finely chopped
1 garlic clove, peeled and finely chopped
2 tsp vegan white miso paste
1 tsp chilli paste or gochujang (gochujang is a Korean fermented chilli paste you can find in most supermarkets. If you can’t get hold of any, use a couple of drops of Tabasco or simply add a bit of fresh red chilli)
1 tbs soy sauce
½ tsp caster sugar
2 tsp toasted sesame oil
Method 1. Drain the tofu and cut into cubes. Bring a large pan to the boil and carefully add the tofu. Boil for 3 minutes (boiling the tofu removes some of the tofu’s moisture). Lift out the tofu with a slotted spoon and put in a colander to drain but don’t throw out the boiling water.
2. In the remaining water, boil the broccoli for 5 minutes, drain and set aside.
3. In a small bowl combine the soy sauce, miso, sugar and chili paste and put to one side.
4. Finely chop the onion and fry it in a large frying pan with the sesame oil on a medium heat. Once brown, add the chopped garlic and continue to cook for a further couple of minutes. If it’s getting too hot add a couple tablespoons of water to prevent it from burning.
5. Add the tofu and brown for a further few minutes. Add your paste and carefully coat the tofu for the next few minutes. Add another tsp of soy sauce and stir in. Finely incorporate the steamed broccoli and cook for a further 2 minutes.