Apricot & chocolate granola


Most of you may know that granola isn’t exactly the slimmers breakfast but for those of you that didn’t and have been happily chomping on it for years, then I’m surprised you have any teeth left. I’m by no means anti-sugar, it makes things taste great but the amount of sugar in most shop-bought granola is ridiculous. You might as well have a bowl of Crunchy Nut Cornflakes with a dollop of double cream like my dad used to do.
‘But it’s only 120 calories per serving’… If you have the recommended portion size which is basically the size of a teaspoon.
‘But it’s full of nuts and seeds so it must be low fat right?”… Healthy is not the same as low fat.

So anyway, I couldn’t find a low sugar granola that didn’t taste like bird food, so I had to come up with my own. I’ve added a bit of chocolate powder to give the illusion of indulgence but it’s only sweetened by four spoonfuls of honey and dried fruit.

Apricot and chocolate granola
Makes 6 portions / Hands on time 20 mins / Total time 50 mins / V
You’ll need: 2 baking trays, baking paper
4 handfuls rolled oats
2 handfuls mixed seeds
1 handful walnuts, roughly chopped
1 handful pecans, roughly chopped
1 handful desiccated coconut
3 tsp Green and Black’s Organic cocoa
¼ tsp sea salt flakes
4 tbs honey
2 handfuls dried apricots, roughly chopped
1 handful raisins
Greek yogurt or milk to serve (optional)
Lemon zest and blackberries to serve (optional)

1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3. Line a couple of baking trays with baking paper and put to one side.
2. Combine the oats, seeds, nuts, coconut, cocoa and salt in a large bowl before heating the honey in a small saucepan, over a low heat until warm and runny
3. Mix the the warm honey into the dry mixture with a wooden spoon. Spoon out evenly onto the baking trays and spread evenly and as thinly as you can.
4. Bake in the oven for 5 mins before removing and turning with a spatular. Continue to bake for a further 15 mins but removing and turning every 5 mins (granola burns easily, so it’s important to keep turning it).
5. Remove from the oven and evenly sprinkle over the apricots and raisins. Return to the oven for 5 mins before removing and turning. Continue to cook for a further 5 minutes.
6. Leave to cool on the baking trays before serving with milk, yogurt and a grating of lemon zest (optional). Store in a glass jars or an airtight container. Consume within a month.


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


Stuffed goats cheese figs with honey & lemon salad

Stuffed Goats Cheese Figs with Honey & Lemon Salad
Stuffed Goats Cheese Figs with Honey & Lemon Salad

Ordinarily I’m not a fan of fruit in savoury dishes – a raisin has no business being in a salad. However, I’m going to let the humble fig off this time, provided it’s teamed with goats cheese. Also, let’s be honest about figs, we all know they resemble a lady’s ‘rude area’. But they’re delicious, so stop laughing and stuff them with goats cheese.
Speaking of a lady’s ‘rude area’, my gorgeous best friend Rosie has just pushed a baby out of hers. Hooray! I’ve been crowned (yes crowned) godmother – which surely deserves a bit of a lactose induced tummy ache. I wonder if my crown is in the post yet? Must be… Welcome to the world baby Logan, have some goats cheese – babies love goats cheese.

Stuffed goats cheese figs with honey & lemon salad
Serves 2 / Hands on time 20 mins / Total time 25 mins /
V Gf
8 figs
120g soft vegetarian goats cheese
8 fresh rosemary sprigs
Extra virgin olive oil
2 handfuls of salad leaves
¼ cucumber, skinned and peeled
¼ lemon, zested
¼ red onion, thinly sliced
Handful of toasted pine nuts
2 tsp white wine vinegar
1 tsp extra virgin olive oil
½ tsp Dijon mustard
1 tsp runny honey
Lemon wedges to serve (optional)

1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the figs from the top to about halfway down in a cross – be careful not to cut too far down or you’ll cut your fig in half. Pinch the bottom of each fig gently to open the fig slightly.
2. Place the figs on a baking tray and roughly divide your goats cheese into eighths and stuff each fig with cheese using your fingers. Stuff a rosemary sprig into each, season with salt and pepper and drizzle with extra virgin olive oil. Bake in the oven for 20 mins.
3. Meanwhile, mix the leaves, cucumber, red onion and lemon zest in a bowl. Season with a bit of salt and put to one side. To make the dressing, simply mix the ingredients together until  well combined.
4. In a small frying pan, toast the pine nuts on a medium to high heat until golden brown – keep them moving or they’ll burn. Add to the salad along with the dressing.
5. Remove the figs from the oven, drizzle with extra virgin olive oil and honey and serve with the salad and a lemon wedge. 


Logan, me and Rosie... And yes, Logan and I are wearing matching outfits
Logan, me and Rosie… And yes, Logan and I are wearing matching outfits

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

Roasted aubergine & tomato linguine with mozzarella

Roasted Aubergine & Tomato Linguine with Mozzarella
Roasted Aubergine & Tomato Linguine with Mozzarella

Why does linguine taste so much better than spaghetti? Surely it’s just flat spaghetti right? Anyway, after feeling a bit sniffly last week, I was craving something comforting but healthy – so I came up with this recipe. It was actually a bit rubbish at first and wasn’t going to plan – it looked dry and disappointing. So, I bullied my rather ill boyfriend to run to the shops and get me an emergency can of tomatoes. He did and whilst he was out I found 2 cans in the cupboard… Oops. Anyway, a splash of wine and can of tinned tomatoes later, I emerged from the kitchen victorious. Don’t worry, I gave Jamie an extra big portion for his trouble but still felt bad, so I made it for him again at the weekend. He really loves this pasta so I hope you do too. Bon appetite!

Roasted aubergine & tomato linguine with mozzarella
Serves 4 / Hands on time 15 mins / Total time 1 hour / V
1 aubergine, cut into strips
Cherry tomatoes (18 approx)
5 garlic cloves, peeled and bashed
¼ tsp chilli flakes
1 tbs rapeseed or olive oil
1 can chopped tomatoes
1 tbs tomato purée
2 tbs vegetarian red wine
240g linguine
2 handfuls of black olives in brine, roughly chopped
Handful fresh basil leaves, torn
2 balls vegetarian mozzarella
Extra virgin olive oil to serve

1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Cut the aubergine into strips and place in a large baking tray. Slice half the cherry tomatoes in half and simply spear the rest with your knife. Add the cherry tomatoes to the aubergines along with the peeled and bashed garlic cloves. Mix in a tbs of olive oil, sprinkle with the chilli flakes and season well with salt and pepper.
3. Bake in the oven for 20 mis before taking out and giving it a shake. Return to the oven for a further 20 mins.
4. Remove again but this time add the can of tinned tomatoes, tomato puree and the red wine. Mix together and return to the oven for the last 10 mins.
5. Meanwhile, put the linguine in boiling salted watered cook according to packet instructions. While the pasta is cooking, roughly chop the olives, the basil and tear the mozzarella into chunks.
6. Drain the pasta, toss it straight into the baking tray of sauce. Mix it well before adding the olives, basil and mozzarella. Serve with a drizzle of extra virgin olive oil and 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.

V– Vegetarian


Mum’s warm rice salad


Since when did I become poor and obese? Okay so maybe I’m not obese but my body has sneakily put on 5lbs behind my back, RUDE! So, as I can’t afford to buy nice new fat clothes, my only option is to go on a diet… Sigh. It’s not like I sit around all day squirting cream into my mouth but I have perhaps been overindulging a tad more than usual. Unfortunately, this means that we shan’t be dining on butternut squash gnocchi with brown butter this week my little blogging chums. Instead, we have a low fat, poor man’s menu starting with my mum’s rice salad…

… Oh stop crying, it’s for your own good!

Mum’s warm rice salad
Serves 6 / Hands on time 25 mins / Total on time 25 mins / V Vn Df
1 tsp rapeseed oil
1 cup of brown basmati rice
100g toasted cashews
1 small red onion, peeled and diced
4 sticks of celery, chopped
1 red pepper, de-seeded and diced
12 cherry tomatoes, halved
3 handfuls baby spinach
1 lemon, juice and zest
1 tbs extra virgin olive oil
4 tbs soy sauce
1 avocado, peeled and chopped

1. Put one cup of rice in a saucepan and follow the packet instructions.
2. Place a large non-stick saucepan over a medium to high heat. Once hot, toast the cashews for a few minutes keeping them moving in the pan until they’re golden. Pour into a bowl, put to one side and add 1 tsp of oil into the pan. Over a medium heat fry the chopped onions for 10 mins until soft, stirring occasionally.
3. Meanwhile, chop the celery, red pepper and half the cherry tomatoes, put to one side. In a small bowl, make the dressing by combing the zest and juice of the lemon along with the extra virgin olive oil and the soy sauce.
4. Once the rice is cooked, allow to cool for a few minutes, use this time to peel and chop the avocado. Transfer the warm rice to a large bowl along with the onions. Add the raw vegetables and including the spinach and pour over the dressing. Mix and 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    Vn– Vegan    Df– Dairy free.


Green minestrone

Green Minestrone


Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming and jolly cheap recipe to send you on your way… I would write more but I’m tired and can’t be bothered.

Green minestrone
Serves 6 / Hands on time 30 mins / Total time 40 mins / V Vn 
1 tsp rapeseed oil
1 medium white onion, finely chopped
2 medium carrots, peeled and chopped
3 celery sticks, finely chopped
8 leaves of savoy cabbage or 2 handfuls or kale, roughly chopped
1 small baking potato, cubed
1 leek, roughly chopped
1.5 litres vegetable stock, I use 2 Knorr stock pots
75g orzo pasta
30g fresh basil
2 garlic cloves, roughly chopped
Vegetarian Italian hard cheese or Parmesan* grated to serve (optional)
Drizzle of extra virgin olive oil to serve
Bread to serve (optional)

1. In a large, heavy bottomed pot, sweat the chopped onion and the leek in the oil over a medium heat for 10 mins or until soft, adding a dash or water to help steam if needed. Meanwhile, dice the carrots, potato and the celery and add them to the softened leek and onions. Cook for a further 5 mins.
2. Add the stock, season well with salt and pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 mins.Add the Orzo pasta and continue to cook for 10 mins.
3. Meanwhile, in a mini blender or food processor, blitz the fresh basil, chopped garlic and 8 tbs of the vegetable soup water together until you have a watery green liquid. Add this to the soup and give it a good stir. Finally add the cabbage or kale and cook for 5 mins.
4. Ladle into bowls, sprinkle with cheese (optional) and finish with a drizzle of extra virgin olive oil. Serve with bread and butter.

Green Minestrone
Green Minestrone

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 – Vegans forgo the cheese
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
 The soup is suitable for home freezing once cooled. Consume within 3 months.


Herb & rocket couscous with feta


First of all, couscous is nothing like quinoa so stop that! Couscous is semolina granules made from crushed durum wheat. No one knows what quinoa is.
Anyway, I LOVE couscous, especially for lunch so I make this recipe quite a lot. It’s also cheap which is good because I appear to have misplaced all of my money. I swear I used to have some.
Right I won’t bang on, it’s Friday night and we should all be out frolocking and getting jolly drunk. However, I’m the sado who stayed in to write her blog, watch The Office and drink hot chocolate like a reclusive old bint – my evening was actually rather pleasant until I thought the apron hanging up on the kitchen door was a ghost.

Herb & rocket couscous with feta
Serves 4 / Hands on time 20-25 mins / Total time 20-25 mins / V
You’ll need: Food processor, cling film
150g couscous
200ml vegetable stock, I use ½ a Knorr stock pot
1 medium onion, finely chopped
1 tsp rapeseed oil
¼ tsp cumin
¼ tsp salt
30g fresh coriander
20g fresh mint leaves
1 tbs extra virgin olive oil
2 handfuls walnut pieces, chopped
3 spring onions, finely chopped
200g vegetarian feta cheese, crumbled
40g rocket
Extra virgin olive oil to serve

1. Measure out the couscous and place in a large bowl. Pour over the vegetable stock and give it a mix with a fork – make sure all the couscous is fully covered. Cover with cling film and put to one side.
2. In a small frying pan, fry the onions in a tsp of oil over a medium to low heat for a few minutes – add a dash of water to help the onions steam. Once a little softened, sprinkle over the cumin and salt. Stir before covering with a lid and leave to sweat on a low heat for 10 mins.
3. Meanwhile, put the coriander (including any stalks) into a food processor, along with the mint leaves (stalks removed). Add 1 tbs of extra virgin olive oil and blitz until you have a rough paste.
4. Remove the cling film from the couscous and start raking the top layer with a fork to loosen the grains. Continue to rake until you have a light fluffy bowl of couscous. Add the herb paste and incorporate into the couscous still using the fork to distribute the herbs evenly.
5. Add the onions, walnuts and the spring onions to the couscous and give it a good mix before incorporating the rocket a handful at a time. Finally crumble in the feta, season well with salt and pepper and serve drizzled with extra virgin olive oil.

Herb & Rocket Couscous with Feta

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


Homemade hummus


Just when I thought I’d eaten enough hummus to keep me going for at least 10 years, I go and make it from scratch. When I was a student, I used to get drunk and make hummus and minted potatoes in the middle of the night, instead of staggering to KFC like everyone else. Although thinking back on it, perhaps KFC was the safer option – no one should operate a food processor after 4 white wine spritzers. What can I say, I’m a humous wielding maverick.

Anyway, much like my baked falafel recipe, the type of canned chickpeas you use is really important. I like the big fat juicy ones that Napolina do, most supermarket own brands are too bullet like. Use a food processor if you prefer a smoother texture and a hand blender for a more rough pâté. I’ve used a food processor on this occasion but I’ve made this recipe many times with a hand blender to save on washing up.
Although making hummus is easy, it can go pretty wrong pretty quickly if too much liquid is added, so make sure you have an emergency can of chickpeas spare. Adding an extra can of chickpeas can save any sloppy hummus disaster – of which, I have had several.

Homemade hummus
Makes 2 pots / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df
2 cans chickpeas, I use Napolina
1 large or 2 regular sized garlic cloves, crushed
4 tbs Tahini
1 lemon, juiced lemon
salt & pepper
Smoked paprika
Extra virgin olive oil
Chopped parsley to serve

1. Drain and rinse the chickpeas before taking a small handful and putting them to one side for the garnish. Put the rest of the chickpeas in a food processor with the crushed garlic and blitz until combined and smooth.
2. Meanwhile, fill one of the chickpea cans half full with water and add 4 tbs of tahini. Mix until combined (it should look curdled but loose). Squeeze in the lemon juice, mix and pour half the can on top of the chickpeas. Blitz again.
3. Once the humous has come together it’s up to you how wet you want it so add a bit more of the tahini and lemon water if you want a more loose consistency – this is down to personal preference. If it’s too wet then drain your emergency can and add it to the mix and blitz again (trust me, it will help).
4. Season with half a teaspoon of salt and a good pinch or pepper and mix thoroughly with a spoon. Keep tasting and seasoning until you get it how you like it.
5. Scoop out into pots and top with the left over chickpeas. Sprinkle your chosen garnish and drizzle with extra virgin olive oil. Finish with a final dusting of salt and pepper. Keep in the fridge and 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    Vn– Vegan    Df– Dairy free.    Gf – Gluten free


Lebanese wraps

Lebanese Falafel Wraps
Lebanese Falafel Wraps

I love a falafel wrap for lunch, it’s my go to hangover cure or Friday treat. In fact, there are two great falafel stalls near where I work that I’m obsessed with. The first is a small Lebanese falafel stall on Earlham Street just off Seven Dials in Covent Garden. For £3.50 you can get a lovingly made falafel wrap from the falafel man. He makes all his own falafels and even pickles his own turnips. I love him.
However, if I’m feeling reeeeeeeeally hungover and need a bigger feed then I walk to Berwick Street Market and join the end of a very long queue for the ‘big dog’ of falafel wraps. Jerusalem Falafel make their own Lebanese flatbreads (Saj) the traditional way right in front of you. The young bread maker, covered head to toe in flour (bless him) will be effortlessly tossing and twirling the dough in his hands before stretching it over a pillow. Finally he throws it onto a hot plate before flinging them into a basket, ready to be filled, wrapped and eaten by hungover people like myself.
As much as I would love to eat at these two delightful stalls every day, I can’t really afford to, so I decided to make my own wraps. I’m using my own baked falafel recipe to save on calories but shop bought falafels work just as well, just use more of them as my falafels are pretty huge. I don’t think I’ve said the word falafel enough in this post, hang on lets count… Oh look, only 10 times, ridiculous.

Lebanese wraps
Makes 1 wrap / Hands on time 5-10 mins / Total time 5-10 mins / V Vn Df 🌶
You’ll need: Baking paper
Packet of wholemeal flatbreads or pitas
2-3 homemade falafels or shop-bought ones
1 tbs Houmous
Handful chopped iceberg lettuce
½ sliced tomato
Pickled turnip or pickled red cabbage (pickled turnip can be hard to find – I went to my local Mediterranean supermarket in Kentish town but you can buy them here)
sliced pickled cucumbers to serve
2-3 pickled green chillis in brine
Cayenne pepper sauce (optional)
Freshly chopped parsley to serve

1. Grill the flatbread or toast the pita and put to one side. Use this time to chop the tomato, lettuce, pickled cucumbers and parsley.
2. Take a large shoe of baking paper and place your flatbread in the middle – if you need it to go. If eating straight away use a plate.
3. Spread with humous and start layering your ingredients starting with the lettuce, followed by the tomato. Squash the falafels a bit and place the pickled vegetables around the sides. Season well with salt and pepper before drizzling with chilli sauce and sprinkling with parsley.

How to wrap
I like to fill my wrap up as much as possible and then just squash it all together. I lift both side of the wrap and try and get the far edges to touch in the centre (they never do). Then as tight as you can roll it up in the baking paper. Half way through fold the bottom of the paper up and carry on rolling so seal the bottom. Twist the top and there you have it. Rip the top of the paper off and eat your way down, don’t attempt to unwrap it or it will almost certainly fall apart in your hands.




HOUMOUS WEEK: Lebanese Wraps
HOUMOUS WEEK: Lebanese Wraps

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.   🌶 mild -hot depending on the chilli sauce

Baked falafels


I love falafels, but as I’ve been on a diet for about a hundred million years, I’m not keen on deep frying them. So I came up with a baked version – now I can eat falafels everyday for the rest of my life. Thank god for that. You’ll need some sort of food processor or hand blender for this recipe, I wouldn’t try mashing them by hand – life’s too short.

Baked falafels
Makes approx 14 falafels / Hands on time 20 mins / Total time 40 mins / V Vn Df  🌶
You’ll need: Food processor or hand blender
2 cans of chickpeas, I use Napolina as they’re nice a juicy
2 garlic cloves, peeled, crushed or grated
¼ tsp mild chilli powder
½ tsp sea salt flakes
½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Large handful fresh coriander, roughly chopped (including stalks)
2 tbs wholemeal/plain flour
1 tbs water

1. Preheat the oven to 180°C/160°C fan/ 350°F/gas mark 4. Line a large baking tray with baking paper, put to one side.
2. Drain and rinse the chickpea’s and place in a bowl with all of the ingredients. Mix well and season with a good crack of pepper
3. Blend the mixture with a hand blender – be careful not to over-blend, you want your falafel to have a bit of texture. Roughly scoop up a tbs of the mixture and with your hands roll into a ball. Place on a baking tray and repeat until you have no mixture left.
4. Bake in the oven for 20 mins. Serve immediately squashed into wraps or served with a salad. If saving for later, cool fully on the baking trays before transferring to an  airtight container and store in the fridge for up to 4 days.
(I realise my image shows the falafels being dusted in flour but it’s really not necessary)

HOUMOUS WEEK: Baked Falafels


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.

– Vegetarian.     Vn – Vegan     Df – Dairy free     🌶– Mild