Savoury green drop scones

Savoury green drop scones
Savoury drop scones
Savoury drop scones

Let’s be honest, no right-minded person in their thirties is getting up early to make pancakes before work on Pancake Day. Chances are, you have no idea it’s Pancake Day until someone mentions it to you at work, and that’s when you realise you have no lemons, no maple syrup or anything remotely pancake-y in your house. However, if you don’t want to miss out on the ‘fun,’ but are not overly keen on the idea of lemon and sugar pancakes for dinner, then skip the supermarket on the way home and try my savoury drop scones – aka, Scottish pancakes.
Made mostly  from ingredients you may already have lying around, these little babies make the perfect midweek meal. Happy Pancake Day!


Savoury green drop scones
Makes 8-10 / Serves 2 / Hands on time 30 mins / Total time 30 mins / V
175g spelt, wholemeal or plain flour
200ml semi skimmed milk
1 egg
½ tsp baking powder
1 tsp rapeseed oil
3 springs onions, finely chopped
1 large handful of greens (you can use any chopped greens you like for this recipe – I use a mixture of savoy cabbage and kale but spinach, cavolo nero, chard or even brussels sprouts will work. You can also use grated root vegetables such as carrots or parsnips)
2 garlic cloves, finely chopped
Handful fresh coriander, chopped
50g vegetarian cheese of your choice – I used cheddar 
30g vegetarian Italian hard cheese or Parmesan* (optional)
½ tsp sea salt
Rocket, avocado slices and extra virgin olive oil to serve


Method
1. Preheat an oven to 100°C/80°C fan/210F/gas mark 1.
2. Weigh out the spelt flour and the baking powder and combine in a large bowl. Add 200ml of semi-skimmed milk to a jug and crack in 1 egg. Whisk the egg in the jug with the milk until fully incorporated. Put to one side.
3. Finely chop the spring onions, garlic, coriander and your selection of greens. Grate both cheeses and put to one side.
4. Add ½ tsp of salt to the flour and mix before making a well in the middle and pouring in the milk bit by bit, whisking continuously. Once you have a smooth batter, add the other ingredients until fully incorporated.
5. Put a large non-stick frying pan over a medium to high heat and add a tsp of rapeseed oil. Once hot, drop a heaped tablespoon of mixture into the pan and push down with the back of the spoon to create a round-dish shape. Repeat this process making sure the drop scones are not to close together. After a couple of minutes, flip the scones over and press down on them with the back of a spatular to help them cook through – feel free to flip them over a couple more time to insure they are cooked all the way through.
6. Turn the scones out onto a plate, cover loosely with foil and place in the warm oven while you make your second batch of scones. Repeat this process until you have no batter left. Serve warm with a simple rocket salad, sliced avocado, a good crack of black pepper and a drizzle of olive oil.

Savoury drop scones
Savoury drop scones


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


V– Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Welsh rarebit

Welsh rarebit
Welsh rarebit
Welsh rarebit

Easy, cheap and bad for your cholesterol, this teatime treat is the kind of oozy comfort food that blocks your arteries with love (and fat) – just what the doctor may have ordered back in 1725.
Believed to have taken off in 18th century England, it may surprise you to learn that Welsh rarebit isn’t Welsh at all, but an English dig at poverty stricken Wales – nice. Rabbit was a poor man’s meat in England, whereas the poor man’s ‘meat’ in Wales was cheese, thus the name ‘Welsh rabbit’. Although somewhere along the way, the alternative spelling, ‘rarebit’, crept in for some reason, and no one really knows why. Anyhoo, that’s not to say that the Welsh didn’t eat Welsh rarebit – cheese, bread and beer were food staples of the time. Sounds worryingly like my current diet. Oh well, scurvy here I come…


Welsh rarebit
Serves 1 / Hands on time 10 mins / Total time 15 mins / V
100g vegetarian mature cheddar, grated
1 egg yolk
1 tbs beer or stout (or milk if you don’t have any)
½ tsp English mustard
1 tsp vegetarian Worcestershire sauce*
2 thick slices of granary bread


Method
1. Grate the cheese and place all apart from a small handful in a bowl along with the egg yolk, stout, English mustard and vegetarian Worcestershire sauce. Stir well and put to one side.
2. Put a grill on a high heat and toast the bread in a toaster before spreading evenly with the cheese mixture. Sprinkle over the remaining cheese and place both slices on a baking tray. Place under the hot grill for 1-2 minutes or until the cheese has started to bubble and brown. Serve immediately.

Welsh rarebit
Welsh rarebit

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


V– Vegetarian
*Most brands of Worcestershire sauce regretably not vegetarian as they contain fish so always check the label. I used a vegan brand in this recipe called Biona. 



Cheese and Marmite scones

Cheese and Marmite scone
Cheese and Marmite scone
Cheese and Marmite scone

Are you skint, even though you’ve literally just been paid? Welcome to my life. As quickly as my pay cheque came – ‘pay cheque’ what am I, American? Anyway, no sooner had I been paid then the money swiftly vanished out of my account, leaving me with, well, not with nothing, but not with very much at all. It’s like I get robbed every month – stupid London.
Anyhoo, in light off my continuing impoverishment (perhaps I shouldn’t have spent so much money on Tina Turner The Musical tickets) I had to ditch the recipe I was going to make and swap it for something I could cobble together with ingredients I already had. Cheese and Marmite scone anyone?

Cheese and Marmite scones
Makes 10 / Hands on time 30 mins / Total time 40 mins / V
You’ll need: 5cm cookie cutter
1 ½ tbs Marmite
1 tbs boiling water
350g self-raising flour
1 tsp baking powder
80g cold unsalted butter, cubed
80g vegetarian mature cheddar, grated
175ml semi-skimmed milk
1 egg
15g grated vegetarian Italian hard cheese or Parmesan*


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line 2 baking trays with baking paper. Put to one side.
2. In a small bowl add 1 ½ tbs of Marmite and cover in 1 tbs of boiling water. Using a teaspoon, mix well until the Marmite has dissolved into a more workable liquid. Put to one side.
3. Combine the flour and the baking powder together in a large bowl and mix well before adding the cold cubed butter. Using your hands, work the butter into the flour with your fingers until you have fine breadcrumbs. Add the grated cheddar and mix well with a cutlery knife .
4. Warm the milk slightly in a pan (it’s important that you don’t over heat the milk, it should be lukewarm). Take off the heat and mix the Marmite liquid into the milk (leaving a little of the Marmite liquid behind for the topping later). Place the baking trays in the oven to warm up.
5. Make a well in the flour mixture and pour in the Marmite milk. Using a cutlery knife, mix quickly until combined (you need to work quickly as the warm milk with activate the raising agents in the flour).
6. Flour a clean work surface and tip the dough out onto it. Using your hands (and being carful not work the dough too much) pat the dough into a kind of giant burger shape roughly an inch thick. Flour the cutter before plunging into the dough, twist and pull out creating your scone. Continue until you can’t make anymore, before gathering up any excess dough and reshaping to produce more scones. Carefully remove the baking trays from the oven. Place the scones evenly on the trays (making sure you have enough space between each scone for them to rise).
7. Crack the egg into the bowl containing the remaining Marmite water and beat well with a fork. Brush the top of each scone with the egg and top with a small sprinkling of Italian hard cheese. Bake in the oven for 10-13 minutes or until they’re a lovely golden brown. Leave to cool for 5 minutes before serving warm with butter and an extra spread of Marmite for those who really love it.

Cheese and Marmite scone
Cheese and Marmite scone

If you’ve had a go at making my cheese and Marmite scones or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


V– Vegetarian
❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Peanut ramen

Peanut ramen
Peanut ramen
Peanut ramen

If I hear the word Veganuary one more time, I’m going to stuff my ears full of cauliflowers. Yes, I know I’m vegetarian, but I don’t bang on about it constantly to anyone who’ll listen. In fact, in my experience, the opposite is true.
“What? So you don’t eat chicken?”
“Nope.” I smile faintly, trying to attract the waiter’s eye.
“Not even lamb?”
“Nope,” I reply again, as I swig from my empty wine glass.
“But what about bacon? Surely you’ve eaten bacon?”
“Nope, never eaten bacon,” I say, exasperatedly “Scuse me? Can we get another bottle of red for the table, please?”
“So, you’ve never even tried a bacon sandwich?”
Ugh, why do I always get sat on the weirdo table at weddings? I think, as I continue to shake my head to this awful man’s line of questioning. Finally, my starter arrives, but instead of leaving me alone, he surveys it carefully before diving his fork in and telling me how surprisingly delicious it is. Who invited this guy?

Anyway, my point is that I’m always so baffled that anyone even cares what I eat? I couldn’t care less what other people eat, so when someone who has been vegan for like, a day, tries to lecture me about the dairy industry, forgive me for walking off. That being said, all this talk of Veganuary must have seeped into my subconscious, because I created this gorgeous bowl of vegan deliciousness. So, on that premise, Happy Veganuary everyone!


Peanut ramen
Serves 2 / Hands on time 30 mins / Total time 30 mins / V Vn* Df
1 tsp sesame oil
2 garlic cloves, peeled and chopped
Knob of ginger (1 inch), grated
1 tbs Thai green curry paste*, I use Blue Dragon
1 can light coconut milk (you can use full fat but I find it makes the sauce too thick)
300ml vegetable stock, I use ½ a Knorr stock pot
2 ½ tbs crunchy peanut butter
1 tbs light soy sauce
1 tsp palm sugar or granulated sugar
1 nest of rice noodles* or egg noodles
1 lime, cut into quarters
150g chestnut mushrooms, sliced
1 large bulb pak choi, cut into strips
2 spring onions, chopped
Handful fresh coriander to serve


Method
1. In a large saucepan over a medium heat, add 1 tsp of sesame oil. Once warm, add the chopped garlic along with the grated ginger and cook for 2 minutes stirring continuously.
2. Add a dash of water along with the Thai curry paste and continue to cook for a further 2 minutes stirring continuously. Add the coconut milk and the peanut butter – the peanut butter will need little help to be incorporated so gently work it against the side of the saucepan using the back of your spoon until dissolved.
3. Add the vegetable stock, soy sauce, palm sugar and the juice of half a lime before mixing well and bringing to the boil. Once boiling, reduce and simmer for 5 minutes. Use this time to slice the mushrooms and the pak choi.
4. Add the mushrooms and the pak choi to the sauce and cook for a further few minutes before submerging the nest of noodles. Cook the noodles according to the packet instruction in the sauce (usually 3-5 minutes, depending on what noodles you’ve gone for).
5. Finally, spoon into bowls and serve topped with chopped spring onions, fresh coriander and lime wedges.

Peanut ramen
Peanut ramen

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


V– Vegetarian    Vn*– Vegan’s please substitute egg noodles for rice noodles    Df– Dairy free
* Some Thai green curry pastes contain crustaceans and fish. I use Blue Dragon which does not.



Winter ribollita

Winter ribollita
Winter ribollita
Winter ribollita

Because we can’t all survive on mince pies this December… Or can we?


Winter ribollita
Serves 4 / Hands on time 10 mins / Total time 1 hr / V Vn Gf Df
1 tsp olive oil
1 white onion, finely chopped
3 garlic cloves, sliced
2 celery sticks, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
½ tsp salt
1 can plum tomatoes
1 can chickpeas, drained and rinsed
1 litre vegetable stock, I use 2 Knorr stock pots
Handful fresh parsley, chopped
100g cavalo Nero, roughly chopped
Extra virgin olive oil to serve


Method
1. In a large saucepan or pot with a lid, add 1 tsp of olive oil over a low to medium heat. Add the chopped onion, garlic, celery, parsnip, carrot and half a tsp of salt. Give it a good stir, cover with a lid and leave to soften for 30 minutes, stirring occasionally.
2. Add a can of plum tomatoes and break them up with a spoon. Add the drained and rinsed chickpeas and the vegetable stock before upping the heat and bringing to the boil. Turn down the heat and add the parsley and the cavalo nero. Simmer for 20 minutes.
3. Take off the heat, ladle into bowls and top with a good drizzle of extra virgin olive oil and serve with crusty bread and good crack of black pepper.

Winter ribollita
Winter ribollita

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


V– Vegetarian    Vn– Vegan    Gf– Gluten free    Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.



Butternut squash & goats cheese nut roast

Butternut squash nut roast
Butternut squash & goats cheese nut roast
Butternut squash & goats cheese nut roast

It is no secret that I hate nut roast. I hate it for the same reason I hate stuffed peppers, mushroom stroganoff and risotto – because they’re the dishes that were stuffed down my throat as a child in the late ’80s.
But times have changed, and so have these dishes (or so I hear) and therefore, so must I – although actually, I’m pretty sure stuffed peppers are still pretty awful.
Anyway, nowadays, ‘I’ll have the risotto,’ is a phrase being uttered across the country, and not just out of necessity but choice! By choice, I tells you! And the same can be said for my ultimate nemesis – the nut roast, AKA – dry, flavourless, nutty gravel.
Want a way to ruin a lovely plate of roast vegetables? Simply add a big, ugly door-stopper-sized slice of nut roast. Horrible. Or so I thought.
Recently, I took a chance and ordered the nut roast at our local pub and it was (dare I say it) rather tasty. Like a rare and exotic specimen, I expertly dissected it with a fork as Jamie and his friends tried to ignore my terrible table manners – I practically face-planted into my plate in order to give it a good old sniff. In the end, I couldn’t figure out what was in it (and I was being being incredibly rude) so I just scoffed it.
So, with that in mind, and not having a clue what was in it, I decided to try and make it – not at all challenging. What I came up with in the end was this butternut squash, goat’s cheese and chestnut concoction. It’s nothing like the one I had at the Brave Sir Robin, but wrapped in cabbage leaves it’s lovely and moist and scarcely resembles the nut roast that used to end up on our Christmas table in the ’80s.

Butternut squash & goats cheese nut roast
Serves 6 / Hands on time 45mins / Total 1hr 45 mins / V
You’ll need: Food processor, hand blender, 2lb (21cm x 11cm) loaf tin, ice cubes and kitchen roll.
6 savoy cabbage leaves
50g unsalted butter
1 medium onion, finely chopped
100g parsnip (1 medium) cubed
150g butternut squash, peeled and cubed
150g chestnut mushrooms, finely chopped
100g cooked chestnuts, roughly chopped (I used Merchant Gourmet)
75g cashews
50g walnuts
100g brown breadcrumbs
100g vegetarian goats cheese, roughly cubed
2 Sprig rosemary, leaves removed and finely chopped
1 tsp salt


Method
1. In a large heavy bottomed pot or large saucepan, sweat the onions in 50g of unsalted butter and ½ tsp of salt, on a medium heat with the lid on. Put a filled kettle on to boil and start preparing and chopping the butternut squash and parsnip.
2. Add the butternut squash and the parsnip to the softening onions, give it a stir and replace the lid. Turn the heat down from medium to a low heat and stir occasionally.
3. Grease a loaf tin generously with butter, line with foil and grease the foil with more butter. Put to one side. Pour the boiling water from the kettle into another large saucepan and and bring to the boil. Fill a large bowl with cold water and ice cubes and put to one side. Remove 6 cabbage leaves from the savoy cabbage and drop them carefully into the boiling water and cook for 2 minutes. Once cooked, remove with a slotted spoon and place straight into the ice cold water bath. Put to one side.
4. Using a food processor, now is a good time to make the breadcrumbs by simply wizzing a couple of torn slices of brown bread in a blender. Put to one side. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4
5. Uncover the butternut squash and onion mixture and using a hand blender, blitz half the mixture straight in the pot. Give it a good mix and add the chopped mushrooms before stirring again and covering with the lid once more.
6. In a large dry frying pan over a high heat. Once hot, toast the cashews and the walnuts together for a few minutes moving constantly in the pan to avoid burning (you want them to get a bit of colour but not too much). Turn out onto a chopping board and using a large knife, roughly chop them along with the cooked chestnuts.
7. Take the butternut squash and mushroom mixture off the heat and add the breadcrumbs and the chopped nuts. Add the roughly chopped gooey goats cheese along with a ½ tsp of salt, a good crack of black pepper and the chopped rosemary. Give it all a good stir and put to one side.
8. remove the cabbage leaves from the water bath and blot each leaf with kitchen roll to dry it off a bit. Line the tin with overlapping cabbage leaves, leaving any excess hanging over the sides. Spoon in the mixture and pressing it down well with the back of a spoon. Fold any overhanging cabbage leaves back over the top and use any spare cabbage leaves to fill any holes. Cover with foil and bake in the oven 40 mins. After 40 minutes, remove the foil and continue to cook uncovered for a further 15 minutes.
9. Once cooked take out of the oven and put a large serving plate over the top of the tin. Holding the tin with oven gloves, turn the plate over and turn the nut roast out. Peel off any foil and cut into generous slices and serve as part of a roast dinner.

Butternut squash & goats cheese nut roast
Butternut squash & goats cheese nut roast

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


– Vegetarian


 

Bitesize peppermint creams

Bitesize peppermint creams
Bitesize peppermint creams
Bitesize peppermint creams

Peppermint creams are the kind of weird recipe you get forced to make at school. “Mmm, they’re delicious Corricles,” my mum would say dutifully to my eight-year-old face, as she nibbled on the corner of a giant, crusty peppermint cream. Satisfied with her praise, I would scamper away while, unbeknownst to me, my peppermint creams swiftly made their way into the bin.
So, why have I decided to make peppermint creams after all these years? Two reasons. One: I can’t remember what they taste like and I’m curious. Two: it’s December, and you know what that means – it’s edible gift time, yay! I wonder which lucky friend or family member will draw the short straw this year?
Although actually, these were quite lovely and unlike my eight-year-old effort – the 34-year-old variety are perfectly bite-sized, dipped in delicious dark chocolate and taste just like an After Eight. Sorry, Mum, but I think it’s time for round two.

For more edible gift ideas, check out my salted sultana rum fudge, vanilla shortbread or last years Christmas offering softly spiced lebkuchens.


Bitesize peppermint creams
Makes 20-30 mini rounds / Hands on time 20 mins / Total time 40 mins + setting time / V Gf
You’ll need: Baking paper, rolling pin and a small round cookie cutter
300g icing sugar (plus extra for dusting)
¼ tsp peppermint flavouring
1 egg (the white separate from the yolk)
1 tsp of lemon juice
90g Green and Black’s Organic 70% dark chocolate


Method
1. Separate the egg yolk from the egg white in a small bowl and discard the egg yolk. In a large mixing bowl, sieve the icing sugar before adding half the egg white along with a ¼ tsp of peppermint flavouring and a tsp of lemon juice.
2. Mix slowly with a wooden spoon to avoid the icing sugar flying everywhere. The mix will seem very dry but keep mixing until the icing sugar comes together to form a firm dough. If you need more liquid add more egg white.
3. Once the dough has formed, remove the spoon from the bowl and knead the dough with your hands – like you would a bread dough. If the dough is too sticky you may need to add more icing sugar.
4. Line a large chopping board with a piece of baking paper and sprinkle with icing sugar, put to one side. Cut out another large piece of baking paper and place on a clean dry surface. Sprinkle with icing sugar and turn the dough out onto it before sprinkling with more icing sugar. Roll out the mixture with a rolling pin to roughly 1 centimetre thick.
5. Insert the cookie cutter into the dough, give it a twist and extract a little round of dough. Place the round onto the lined chopping board and repeat (gathering up and rolling out the dough if necessary). Cover the peppermint creams loosely with cling film and leave to set for at least 3 hours or preferable over night.
6. Once set, it’s time to melt the chocolate. Fill a small saucepan halfway with water and bring to the boil. Once boiling, take off the heat and place a small heat-proof bowl over it. Break in the pieces of chocolate and wait for it to melt (try not to stir it until nearly all the chocolate has melted). Meanwhile, line a baking tray or cooling rack with baking paper sprinkled with icing sugar.
7. Once melted, tilt the bowl slightly to the side to allow a deeper pool of chocolate for you to dip your peppermint creams into. One by one, dip each peppermint cream into the chocolate, wait for the drips to stop and place on your newly lined cooling rack. Repeat until all of your peppermint creams are coated.
8. Leave in a cool dry place for the chocolate to set. Once set, carefully peel the peppermint creams off the baking paper before boxing up and gifting to a lucky family member or friend.

Bitesize peppermint creams
Bitesize peppermint creams

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


V – Vegetarian    Gf – Gluten free



Fish-less pie

Fish-less pie
Fish-less pie
Fish-less pie

I love fish pie – at least, I think I would if it didn’t have fish in it. Let me explain. I love all of the elements of a fish pie – I adore smoky flavours, I love creamy white wine and dill sauces and buttery mash potato. But what can I use instead of fish to pour all of this deliciousness over?

“Fish pie without the fish?” Sarah looks up from her desk and stares at me.
“Yeah” I say as I rummage through my bag for a packet of brazil nuts.
“Fish pie without the fish?”
“Yes!” I say, still rifling.
“Surely that’s just ‘pie’?” she replies blankly.
“Er yes, but no, because I’m using mushrooms instead of fish.”(I swear I put those Brazil nuts in here, I think to myself, getting slightly more agitated.)
“Oh, so you’re making a mushroom pie?”
“What? No!” I say, as I continue to angrily nosedive into the depths of my bag – why do I have so much shit in here, and why is my bag so big?
“I just told you, I’m making a fish-pie-without-the-fish-and-using-mushrooms-instead… pie.”
“Doesn’t exactly roll off the tongue,” Sarah mutters, as I emerge pink-faced and slightly harassed.
“It’s a mushroom pie with all the flavours of a fish pie, making it more fish pie than mushroom pie in essence, so I can’t call it a mushroom pie, because it encompasses all things fish pie without the fish AND WHERE ARE MY FUCKING BRAZIL NUTS???!!!!!!”
“They’re on your desk.” Sarah points to a packet of Brazil nuts nestled in-between my pen pot and a box of Yorkshire Tea.
“Oh… Thanks.” I say in a small voice, realising my outburst was slightly louder than I was intending.
Sarah turns back to her screen. “Sounds nice,” she says. “But you should call it fish-less pie – bit more clever.”
“Yeah, alright” I say, through a mouthful of a least five Brazil nuts.


Fish-less pie
Serves 4 / Hands on time 40 mins / Total time 1 hr / Gf ❄ 
You’ll need: 25mm x 20mm baking dish
Filling
30g unsalted butter
1 medium white onion, chopped
½ tsp sea salt flakes
3 garlic cloves, chopped
250g oyster mushroom
100g button mushrooms
200g smoked tofu, cubed
Juice of ½ a Lemon
2 tsp soy sauce
2 tsp capers
1 tbs white wine vinegar
1 tsp Dijon mustard
1 tsp smoked paprika
3 spring onions, chopped
5 tbs Greek yogurt
2 handfuls frozen peas (roughly 40g)
Handful fresh parsley, chopped
Handful fresh dill, chopped
Mash
900g potatoes, peeled and cube (roughly 4 baking potatoes)
50g unsalted butter
5 tbs Semi-skimmed milk
1-2 tsp sea salt flakes 


Method
1. Fill a kettle with water and boil. Meanwhile, roughly peel and chop the potatoes and put them in a large saucepan. Pour over the boiling water from the kettle, add ½ a tsp of salt and bring to the boil. Once boiling, turn the heat down and simmer.
2. Meanwhile, pre-heat an oven to 220°C/200°C fan/425°F/gas mark 7 and make the pie filling. In another large saucepan or cooking pot, sweat the chopped onions in the butter for 5-7 minutes over a medium heat. Add the garlic and ½ a tsp of salt and continue to cook for a further 2 minutes.
3. Tip the mushrooms out onto a chopping board and slice only the very large mushrooms in half, same goes for the button mushrooms. Add to the pot along with the smoked tofu cubes and stir carefully as to not break them up. Cook for a further 5 minutes until the mushrooms start to soften.
4. Add the juice of ½ a lemon along with 2 tsp of soy sauce, 2 tsp of capers, 1 tbs of white wine vinegar, 1 tsp of dijon mustard and 1 tsp of smoked paprika. Add the chopped spring onions, give it all a good stir and continue to cook for a further 5 minutes.
5. Remove the the mushrooms from the heat, pop the lid on and put to one side to cool slightly while you make your mash.
6. Drain the potatoes and put back into the saucepan. Add 50g of butter, 1 to 2 tsp of salt and 5 tbs of milk. Give it all a good mash with a potato masher until you have your desired consistency (add more milk if needed).
7. Turning your attention back to the mushrooms, remove the lid and add the freshly chopped herbs and frozen peas and stir in the yogurt. Spoon the mixture into a baking dish and level out evenly with the back of a spoon. Top with the mash and score with a fork. Bake in the oven for 20-25 mins.
8. Serve sprinkled with chopped parsley, steamed vegetables and a good dollop of dijon mustard.

Fish-less pie
Fish-less pie

If you’ve had a go at making my fish-less pie or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com



– Vegetarian    Gf – Gluten free    ❄ Suitable for home freezing once cooled. Consume within 3 months.




Cheesy baked beans

Cheesy baked beans
Cheesy baked beans

I’ve spent months waiting impatiently for the conditions to be just right, biding my time and anticipating the day – this day – because today is the day I’ve been waiting for. It’s time for me to buy a jacket potato with beans and cheese from the jacket potato man.
I mean, sure, he’s been there all summer – I even walked past his stall several times, my head hanging low in an attempt to hide my identity, but he sees me, another traitorous customer walking straight past his van on their way to Pret. Well, I’m sorry Mr Potato Man, but who wants to eat hot potatoes in stifling heat?
But now that the nights are drawing in and the cold wind is smacking me in the face, I think yes, yes I will treat myself to a jacket potato the size of my head today – the irony being that they’re not even all that nice. Jacket Potato Man starts by ladling copious amounts of beans over a jacket spread with marge (he says it’s butter, but I know it’s marge). He then tops it with grated cheese that starts to sweat rather than melt because the jacket and the beans aren’t quite hot enough to melt the cheese. Back at my desk, though, I’m too hungry to care, so dive right in and instantly burn my mouth and oesophagus with molten hot potato because, for some reason, the middle of the jacket is the only part that’s actually hot – a bit like the centre of the earth. But despite all of this, I hoover it up and instantly fall into a deliciously warm carb coma and am useless at my job for the rest of the day.
So what is it about beans and cheese that’s so great? For me, it’s the nostalgia. After one bite I’m transported back to my sofa in Luton. Off sick from school I was allowed to eat my cheesy beans on toast on my lap in front of Supermarket Sweep. Such a simple memory, but one that invokes strong feelings of comfort, love and a longing for Dale Winton. So this is my tribute and homage to cheesy beans, baked in the oven and covered in melted cheese – a breakfast fit for an ‘90s TV show host. RIP Dale Winton.

Cheesy baked beans
Serves 4 / Hands on time 15 mins / Total time 45 mins / V
1 tsp rapeseed oil
1 small red onion, diced
2 garlic cloves, peeled and chopped
½ tsp smoked paprika
1 can borlotti beans, rinsed and drained
1 tbs tomato purée
1 can chopped tomatoes
1 tbs red wine vinegar
1 tsp brown sugar
100g vegetarian medium cheddar, grated
Handful fresh parsley, chopped
Bread to serve


Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a large oven-proof casserole dish, sweat the onions and garlic in a tsp of rapeseed oil on a medium to hight heat with the lid on for 5 minutes. Remove the lid and add ½ a tsp of smoked paprika, a good pinch of salt and a dash of water. Stir and cook for a further 2 minutes uncovered.
2. Add the tomato purée and stir in the chopped tomatoes, beans and red wine vinegar. Season with salt and pepper, sprinkle with a tsp of brown sugar and stir.
3. Place the lid on ajar and bake in the oven for 30 minutes. Meanwhile grate the cheese and chop the parsley.
4. Remove the beans from the oven and sprinkle evenly with the grated cheese. Pop the lid back on ajar and bake in the oven for a further 5 minutes. Once melted, removed from the oven, sprinkle with chopped parsley and spoon out onto hot buttered toast.

Cheesy baked beans

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


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


 

Veggie toad-in-the-hole

Toad in the hole
Toad in the hole
Toad in the hole

Not sure why toad-in-the-hole is called toad-in-the-hole. Perhaps it used to be made with real toads – I know the Tudors used to eat all sorts. Although, I guess if you were to consider eating a toad, serving one up in a giant Yorkshire pudding wouldn’t be a bad serving suggestion – especially if you dipped it in mustard.
However, my instincts (and Wikipedia) have informed me that it is much more likely to refer to ‘toads waiting for their prey in their burrows, making their heads visible in the earth, just like the sausages peep through the batter’… How disappointing – although, I did discover that toad-in-the-hole used to have the catchy name of ‘meat boiled in a crust’.
Anyway, rest assured that my recipe for toad-in-the-hole is surprisingly easy, delicious and free from amphibians. What more could you want?


Veggie toad-in-the-hole
Serves 2 / Hands on time 20 mins / Total time 40 mins / V❄ 
You’ll need: 20cm oven proof dish and an electric whisk
2 tsp rapeseed oil
6 chilled vegetarian sausages, I use Cauldron
3 fresh thyme sprigs
75g plain flour
1 egg
100ml semi skimmed milk
Pinch of ground nutmeg
To serve
Wholegrain mustard, gravy and tender-stem broccoli


Method
1. Preheat an oven to 220°C/200°C fan/ 428°F/gas mark 7. Grease a small oven-proof dish (roughly 20cm) with oil and add the 6 chilled vegetarian sausages, along with 2 tsp of rapeseed oil. Shake the sausages until they’ll evenly coated in the oil before adding 3 sprigs of fresh thyme. Cook the sausages in the oven, on the middle shelf for 15 minutes.
2. Meanwhile make the batter, by measuring out the flour in a medium sized bowl. Add a good crack of salt and pepper, along with a pinch of nutmeg and give it a stir. Make a well in the flour and crack the egg into it. Using a hand whisk, combine the egg with the flour and slowly incorporate the milk until you have a thick but smooth batter. Switch to an electric whisk and mix for a couple of minutes. Put to one side.
3. Carefully remove the sausages from the oven and discard the thyme sprigs, leaving the detached leaves. Pour the batter slowly into a corner of the dish slowly and allow it to spread out evenly between the sausages.
4. Return the dish to the oven and bake on the top shelf for 15 minutes or until the batter has puffed up and is a lovely golden colour. Spoon out onto plates and serve with steamed tender-stem broccoli, gravy and a good dollop of wholegrain mustard.


If you’ve had a go at making my veggie toad-in-the-hole or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com.


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