Bang bang cauliflower bites

Bang bang cauliflower bites

Now, it has to be said, I’m not a huge fan of cauliflower. This can be problematic – especially these days, as it seems to have become the go-to vegetarian dish in most restaurants. Whole-roasted, salt-baked, deep-fried, curried, pickled, pureed, battered and sliced into steaks, cauliflower is thrust upon my plate at any given moment. So, allow me to thrust my bang-bang cauliflower bites onto yours and see how you like it – I like it very much.


Bang bang cauliflower bites
Serves 2 as a starter or makes 1 tray of canapés / hands on time 15 mins / total time 45 mins / V Vn Df 🌶🌶
You’ll need: Non-stick baking tray and cocktail sticks (if serving as canapés)
1 medium cauliflower, cut into florets (roughly 550g)
1 tbs extra virgin olive oil
2 tbs sweet chilli sauce, I use Blue Dragon 
1 ½ tsp Sriracha + extra for serving
Juice of ½  a lime
½ tsp sea salt flakes
2 handfuls panko breadcrumbs
½ tsp smoked paprika
Small handful of fresh coriander to serve (optional) 


Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Prepare the cauliflower by removing the leaves and the stalk (cauliflower leaves are delicious and great in a stir fry, so don’t feel you need to bin them). Pull apart the florets and chop the larger florets in half or into smaller bitesize pieces.
2. In a large bowl, whisk together the olive oil, chilli sauce, Sriracha and the juice of half a lime until combined. Add the cauliflower florets and stir until well coated.
3. On a large plate, add panko breadcrumbs and sprinkle with smoked paprika. Give it a stir before spooning over half the coated florets. Turn the cauliflower over in the breadcrumbs until each is well coated and place on a non-stick baking tray or a tray lined with baking paper. Repeat this process with the remaining cauliflower and bake in the oven for 30 minutes.
4. Serve immediately sprinkled with freshly chopped coriander and a small bowl of Sriracha for dipping.
5. If you’re making canapés, skew each floret with a cocktail stick and serve along side a dipping bowl of Sriracha for your guests to enjoy.

Bang bang cauliflower bites

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    🌶🌶 – Medium hot



Turkish eggs on pita

Turkish eggs with pita

This is an oldie but a goodie, and a recipe I’ve been making most weekends for the past four years. Partly because it’s my boyfriend favourite and partly because it’s cheap as chips – which is good, as I seem to have misplaced all my money. Either that, or I’ve spent it on simply breathing in this overpriced town… and Celine Dion tickets. I mean, what’s the point in living in London if you can’t afford a Friday night Deliveroo? #middleclassproblems. Oh well, at least I’ll get nice and thin, especially if we get a no-deal Brexit. Come on Boris, do it for halloumi!


Turkish eggs on pita
Serves 1 / Hands on time 10 mins / Total time 10 mins /
You’ll  need:
Non-stick frying pan preferably with a lid 
Spray rapeseed oil
2 eggs
1 brown pita bread
3 tbs Greek yogurt
Small handful fresh mint, chopped
Small handful of fresh dill, chopped
¼ tsp smoked paprika
Pinch of chilli flakes
1 tsp garlic extra virgin olive oil (if you don’t have garlic oil simply grate half a garlic clove into the yogurt and use regular extra virgin olive oil)
3 pickled chillies, stalks removed (optional) 


TIP: This is a great way to use up Greek yogurt you have left over from another recipe. 


Method
1. Roughly chop the mint and the dill and put to one side. In a small bowl, add the yogurt and season with salt. If not using garlic oil, stir the grated garlic straight into the yogurt.
2. Spray a small non-stick frying pan with rapeseed oil and place over a medium heat and allow the oil to heat up for a couple of minutes. Crack in the eggs and fry until you have set whites and runny yolks – to make sure my eggs are perfectly set, I like to put the lid on the pan for the last minute to allow the steam to cook the top part of the eggs.
3. Meanwhile toast the pitta and using a knife, butterfly open on a plate. Add the yogurt to the centre of the bread and spread it out using the back of a spoon. Top with the fried eggs and liberally sprinkle over the herbs, smoked paprika and the chilli flakes. Remove the stalks from the pickled chillies, arrange them on top and drizzle over the garlic or extra virgin olive oil.

Turkish eggs with pita

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


Middle Eastern pita nachos

Middle Eastern pita nachos
Middle Eastern pita nachos
Middle Eastern pita nachos

Sometimes when I don’t know what to write about, I refer to a list in my iPhone Notes that is inventively called ‘stories to write about’. This list is made up of a collection anecdotes, stories and quotes that I feel are noteworthy, funny, or just outright weird. The list is ongoing, but I rarely look at it, let alone read it as tend to add to it after I’ve had a few wines. Anyway, after an uncharacteristically dull week, I thought I’d rummage through the archives and found this little gem…
“Jamie ate a woodlouse off his chest after mistaking it for a beansprout.” That was all it said. Not context, no backstory, no nothing… Still, it did the job.

Anyhoo, let’s move on to some beany deliciousness. Inspired by Nigella’s beef and aubergine fatteh recipe I thought I’d have a go at making my own vegetarian equivalent. I loved the idea of using pitta chips as a base and topping them with gorgeous Middle Eastern ingredients and flavours. The result was hearty, wholesome and pretty as a picture.


Middle Eastern pita nachos
Serves 2 / Hands on time 25 mins / Total time 40 mins /
V ❄ 
2 tbs rapeseed oil
2 wholemeal pita breads
1 onion, chopped
2 garlic cloves, sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
Pinch chili flakes
1 medium sized aubergine, cut into small cubes
1 tbs tomato puree
1 can chopped tomatoes
1 can cannellini beans, rinsed and drained
2 tomatoes, sliced
To serve
80g vegetarian feta cheese
Pomegranate seeds
Chopped parsley
Sumac (optional)


Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6 and line a baking tray with baking paper. Pour a tbs of rapeseed oil into a small dish and using a brush, paint the baking paper with the oil. Cut the pita bread into triangles and place on the baking tray. Using the brush, paint each piece with oil before seasoning well with salt and pepper. Bake the pita in the oven for 5 minutes before flipping each pita triangle and baking for a further 5 minutes. Remove from the oven and put to one side.
2. In a large saucepan or cooking pot with a lid, add a tbs of rapeseed oil over a medium heat. Once hot, add the chopped onions, garlic and aubergine cubes and stir well. Cover with a lid and leave to cook for 5 minutes.
3. Meanwhile, slice the tomatoes and drain and rinse the cannellini beans. Once softened, stir in the cumin, coriander, salt and chilli flakes. Add a dash of water and stir again, cooking for a couple of minutes.
4. Mix in the tomato puree before adding the tinned tomatoes, cannellini beans, sliced tomato and 100mls of water. Season with salt and pepper and bring to the boil. Up the heat slightly and simmer uncovered for 15 minutes, stirring occasionally. Meanwhile, chop the parsley and prepare the pomegranate seeds.
5. Once cooked, take off the heat and stir in a handful of parsley (keep a little back if you want to add a sprinkle for decoration).
6. Finally, divide the pita chips onto 2 plates and top generously with the bean mixture. Crumble over the feta and sprinkle with chopped parsley and pomegranate seeds. Serve drizzled with extra virgin olive oil and a dusting of sumac.

Middle Eastern pita nachos
Middle Eastern pita nachos


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



Green spaghetti carbonara

Spaghetti carbonara
Spaghetti carbonara
Spaghetti carbonara

Admittedly I’ve never tried spaghetti carbonara, so I have no comparison, but from what I’ve heard it’s the bacon that gives this dish the smoky, salty hit that it’s so famous for. Take the bacon away and all you’re left with is eggy spaghetti… Scrummy. So I’ve added some greens and a rather questionable ingredient – smoked tofu. Believe me, I was as unconvinced as you undoubtedly are, but a small diced amount brings the subtle smoky flavour this dish requires. Failing that, I have a packet of Frazzles on standby.


Green spaghetti carbonara
Serves 2 / Hands on time 20 mins / Total time 25 mins 
1 tsp rapeseed oil
150g spaghetti
1 courgette, grated
80g smoked tofu, diced
½ tsp smoked paprika + extra for sprinkling
100g baby spinach
3 tbs Greek yogurt
1 garlic clove, crushed
2 tsp horseradish sauce
40g vegetarian Italian hard cheese or *Parmesan, grated
2 eggs
140g dried spaghetti
Chopped parsley to serve (optional)
Drizzle Pomora extra virgin olive oil (optional)


Method
1. Start by putting a kettle on to boil and grating the courgette and chopping the tofu into small pieces. Once boiled, pour the water into a medium sized saucepan and place over a medium heat, bring to a simmer but don’t add the spaghetti just yet.
2. In a separate large saucepan or cooking pot, add the oil and place over a medium to high heat. Once hot, add the courgette along with a generous sprinkle of salt and pepper. Add the tofu pieces, half a teaspoon of smoked paprika and give it a stir. Turn the heat down to medium and gently cook, stirring occationally. Now is a good time to add the spaghetti to the simmering water (follow the packet instructions and cook to your desired level of al dente).
3. Meanwhile, combine the yogurt, horseradish and crushed garlic in a small mixing bowl. Grate in the cheese, add the eggs and a generous pinch of pepper. Stir well and put to one side.
4. Add the spinach to the courgette mixture a handful at a time until wilted. Once the pasta is cooked, drain and add straight into the pot. Pour over the carbonara sauce and stir carefully to coat the pasta. Season well with salt and pepper before turning up the heat and cook for a few more minutes.
5. Divide into bowls and finish with a sprinkling of chopped parsley, a drizzle of extra virgin olive oil and a crack of black pepper.

Spaghetti carbonara
Spaghetti carbonara


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.


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



Celeriac baked rice ​with goats cheese

Celeriac baked rice with goats cheese
Celariac baked rice with goats cheese
Celeriac baked rice with goats cheese

They say don’t judge a book by its cover, although it’s hard not to when you’re staring down at the misshapen, ugly face of a celeriac. Its knobbly, gnarly and often hairy skin looks like something out of a science fiction film.
Like a lot of people, I am guilty of overlooking this vegetable, but I felt sorry for it sitting on the shelf next to the prettier and cutely named munchkin pumpkin – the celeriac never have a chance. So I took his ugly mug home and lovingly peeled, chopped and roasted him in this delicious rice dish. It’s what he would have wanted.


Celeriac baked rice ​with goats cheese
Serves 4 / Hands on time 25 mins / Total time 1 hr 15 mins / V Gf
You’ll need: A deep oven-proof casserole dish
2 tbs rapeseed oil
1 white onion, finely chopped
4 cloves of garlic, peeled and sliced
1 medium sized celeriac (roughly 650g), peeled and cut into large chunks
½ tsp garlic granules
½ tsp sea salt
Pinch of cayenne pepper
Pinch chilli flakes
500ml vegetable stock, I use 1 Knorr stock pot
200g brown basmati rice
4 rosemary sprigs
150g vegetarian goats cheese (including rind)
85g black olives, drained and halved
Fresh parsley, chopped


Method
1. Preheat an oven to 220°C/200°C fan/428°F/gas mark 7. Add the chopped onion and the garlic to a deep casserole dish along with the rapeseed oil, garlic granules, sea salt, black pepper, cayenne pepper and a pinch of chilli flakes. Give it all a good stir.
2. Peel and cut the celeriac into large pieces and add to the dish. Using a spoon, turn the celeriac in the marinade until the pieces are evenly coated. Add the rice and pour over the vegetable stock and stir carefully. Make sure the rice is fully immersed under the stock before adding the rosemary springs. Cover the dish in a layer of tin foil and bake in the oven for 50-55 minutes.
3. Meanwhile, roughly cut the goats cheese into chunks, finely chop the parsley and half the black olives. Put to one side.
4. Once cooked, remove the rice from the oven and discard the foil. Taste the rice to check it’s cooked (if the rice is still a little tough, cover in foil and return to the oven and cook for a further 5-10 minutes. Wholegrain basmati rice is a little firmer than regular basmati so will still have a bit of bite to it even when cooked).
5. Top the rice with goats cheese and sprinkle with fresh parsley and black olives. Serve with a simple green salad.

Celeriac baked rice with goats cheese
Celeriac baked rice with goats cheese


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



Spring green egg fried rice

Spring green egg fried rice
Spring green egg fried rice
Spring green egg fried rice

August. Is. Evil! Sure, the weather’s nice, and for one blissful month, I don’t have to share my commute with hundreds of school children, but just as I’m about to pour myself a well-deserved gin and tonic and plan the weekend ahead, I notice that I don’t have a single weekend free until mid-September. NOOOOOO! Weddings, Christenings, birthdays and reunions clog up my iPhone calendar like virtual turds that just won’t flush. I decide to leave the glass and take the bottle of gin to my wardrobe, where I stare blankly before deciding which outfits I can get away with wearing at least twice.

Four weeks on and I have successfully godmothered, danced and drunk my way through the wedding season. So it will come as no surprise that when I finally get a weekend to do what I want to do, I come down with a disgusting cold.
“At least you’re not an American prisoner of war in Vietnam” Jamie says, rather unsympathetically. Yes, well, I guess there’s always that I think, as I reach for the already empty box of tissues.

And what has any of this got to do with egg-fried rice? Admittedly, not much, apart from the fact that egg-fried rice was the only thing I managed to pull together before I collapsed into my bed for a few days. Top with a fried egg and serve drizzled with soy sauce.


Spring green egg fried rice
Serves 2 / Hands on time 20 mins / Total time 20 mins / V Df
You’ll need: One small and one large frying pan
3 tsp sesame oil
3 spring onions, sliced into strips (keeping a little back for garnish)
2 garlic cloves, peeled and chopped
1 inch knob of ginger, grated
4 eggs (2 beaten)
80g spring greens, chopped cabbage or kale (roughly two handfuls)
30g frozen peas
250g cooked brown basmati rice
1½ tbs light soy sauce

Method
1. Prepare a large frying and a small frying pan by adding 1 tsp of sesame oil to each. Put the large frying pan on a medium to high heat and allow the oil to warm. Meanwhile chop the spring onions, garlic and grate the ginger. Add these to the pan and cook for a few minutes until they start to soften.
2. Add the beaten egg and allow to cook for 30 seconds before using a spoon to break up the egg. Add the chopped greens and the frozen peas along with a dash of water to help them steam. Allow to cook for another couple of minutes.
3. Meanwhile, put the smaller frying pan on a medium to high heat and crack in both eggs. Fry until the white is set but the yolk is still soft.
4. Whilst the eggs are cooking, add the cooked rice, soy sauce and a tsp of sesame oil to the greens and cook for a further 3 minutes. Finally, divide into bowls and serve topped with a fried egg and a sprinkling of chopped spring onions.

Spring green egg fried rice
Spring green egg fried 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    Df– Dairy free



Cocoa & coconut energy balls

Cocoa & Coconut Energy Balls

I don’t know about you, but I’ve literally spent the last two weeks eating nothing but Cadbury’s Roses (good times) but what in gods name have Cadbury’s done to their wrappers? The once delicately wrapped choccies I used to twist straight into my mouth have been replaced with what looked like assorted condom wrappers. Thanks a lot Cadbury’s, thanks for ruining Christmas… Okay so I still ate two tubs but this isn’t over Cadbury’s, a strongly worded letter will be winging it’s way to you when I can be bothered to write and post one.
Until then, I shall be making my own chocolates — mainly because I am now addicted to Cadbury’s Roses and need a healthier substitute for January. Happy new year every body


Cocoa & coconut energy balls
​Makes 12 balls / Hands on time 10 mins / Total time 10 mins + chilling time / V 
180g ready to eat dates, stones removed
50g porridge oats
50g Green & Blacks Organic 70% dark chocolate
50g nuts of your choice (I used a mix of cashews, almonds and pecans)
½ tsp cinnamon
2 tsp flaxseed mill (I use Lindwoods milled flax, sunflower, pumpkin and sesame seeds with goji berries)
4 tsp cold water
2 tbs desiccated coconut (optional)


Method
1. De-stone the dates and add them to the blender along with the oats, chocolate and your choice of nuts. Blitz until you have a paste.
2. Add half a tsp of cinnamon, 2 tsp of flaxseed mill and 4 tsp of cold water. Blend again until combined and a bit sticky.
3. Turn out and roughly divide the mixture into 12. Using your hands, roll the mixture into a walnut sized balls before placing inside a sealable container (it’s okay if the balls touch but don’t put them on top of each other). Once rolled, I like to roll half of my balls in desiccated coconut for a bit of variation but this is optional (tastes really good though so I recommend it).
4. Pop them in the fridge to chill and eat as and when desired. Store in an airtight container for up to 1 month.

Cocoa & Coconut Energy Balls

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


V– Vegetarian.   – Suitable for home freezing. Wrap individually in cling film and consume within 1 month.



Korean bibimbap

Korean Bibimbap



Why do mice seem to follow me everywhere I go? I’m like the modern day Pied Piper, but instead of a pipe, I have a jar of pickled carrots. I didn’t even know mice liked Korean food, let alone pickled carrots but, while I was cooking recently, I spotted one staring up at me from the kitchen floor with his horrible little beady eyes. And as quick as he came he was gone, like a thief in the night.

‘JAMIEEEEEEEEEEEE!’ I screamed, waiting for my gallant boyfriend to come in and deal with the wee beasty. Not likely. Jamie hurried out of the bedroom before swiftly turning on his heel and retreating at the mere mention of the word ‘mouse’. So much for my knight in shining armour.
So I set about emptying the cupboards, pulling out drawers and hoovering every nook and cranny before coming to the conclusion that my little guest was simply passing through. He probably lives downstairs with my neighbour – she’s a dusty old drunk who loves living in squalor so they’re probably best friends.
Anyway, so then we ate our Bibimbap in peace – after I coaxed Jamie out of the bedroom, that is. He hates mice, despite having a lot in common with them. For a start, they’re both nocturnal, love eating junk food and watching South Park.

Anyway, back to bibimbap. I’ve been a bit obsessed with Korean food ever since Kimchee opened near my old office on New Oxford Street. Relatively new to Korean food, I was astonished at the vegetarian selection; delicious tofu salads, sushi rolls, steamed rice bowls with marinated tofu and pickled vegetables, err – yum! But then I moved away so had to take matters into my own hands. My favourite Korean dish is bibimbap, a mixed rice dish served with gochujang (a type of red chilli paste) with a mixture of steamed and pickled vegetables and topped with a fried egg. It’s delicious, so if you’re feeling frisky, give it a go.


Korean bibimbap 
Serves 2 / Hands on time 30 mins / Total time 30 mins + pickling / V Df🌶
Pickled carrots
150g carrots, peeled into ribbons (I used baby rainbow carrots)
100ml of water
100ml of rice vinegar or apple cider vinegar
60g granulated white sugar
Bibimbap
120g basmati rice, I use Tilda wholegrain basmati with quinoa
100g mixed exotic mushrooms or mushrooms of your choice
4 handfuls of spinach
1 bulb of pak choy, sliced
2 tsp light soy sauce
2 tsp sesame oil
2 spring onions, chopped
½ pack of smoked tofu, sliced
2 eggs
Black sesame seeds to serve (optional)
Dressing
2 tsp gochujang or Sriracha (gochujang is a fermented soybean chilli paste, it can be tricky to find though so Sriracha works just as well which is available in most supermarkets)
1 tbs rice vinegar
1 tbs light soy sauce
½ tsp sesame oil 
Big pinch of sugar


Method
1. Peel the carrots
 and then peel into ribbons and put to one side. If you’re not pickling your carrots you can ignore this next step.
2. In small saucepan, heat the sugar, water, rice vinegar and salt on a medium heat until the sugar has dissolved. Take off the heat and leave to cool. Put your carrot ribbons into an appropriately sized Tupperware or jar and pour over the pickling liquid. Refrigerate for a minimum of 1 hour (although overnight is preferable). These will keep in the fridge for up to four days and will taste better and the longer you leave them.
3. In a medium sized saucepan pour boiling water over 120g of basmati rice. Bring to the boil before reducing the heat and simmering for 25 minutes.
4. Meanwhile start cooking the mushrooms by frying them gently on a medium to low heat in a tsp of sesame oil and a tsp of soy sauce. Keep an eye on your mushrooms whilst you start cooking the greens in a separate pan. Add a little water if they start looking a little too hot. Once cooked you can turn the heat right down.
5. In a separate saucepan with a lid, sweat down 4 handfuls of spinach and pak choy in 1 tsp of sesame oil and 1 tsp of soy sauce until wilted. Once cooked, move the greens to one side of the pan and topple the mushrooms into the other. Turn off the heat under both pans and cover with a lid to keep warm.
6. Roughly chop the spring onions and slice the smoked tofu and put to one side as you make the dressing. Mix all the dressing ingredients together in a small bowl and put to one side.
7. By now your rice should be cooked, take off the heat and drain well with a sieve before returning back to the pan. Pop the lid on. Fry your eggs in a bit of oil until cooked how you like them (I used my mushroom pan but feel free to use a fresh clean one if you prefer.)
8. Fork through your rice keeping it nice and loose and divide into two bowls. Spoon over a bit of dressing and top with the egg. Arrange the vegetables, tofu and pickles around the side and sprinkle the egg with sesame seeds and top with the remaining dressing and serve.


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


V– Vegetarian    Df– Dairy free    🌶– Spicy



Pad see ew

Pad See Ew
Pad see ew

Pad see what? Pad say who?… Pad see ew (or pad si-io) is a popular stir fried noodle dish in Thailand made with egg, dark soy sauce and vegetables. I practically lived off this dish after accidentally marooning myself on a remote Thai island. When I say ‘accidentally’ I don’t mean I took a wrong turn and ended up shipwrecked like Tom Hanks. I mean, I accidentally (and very drunkly) booked a month of volunteer work saving turtles on Koh Phra Thong. Not really sure how many turtles I saved but I did eat lots of amazing Thai food and this was my favourite… How has it taken me 3 years to finally make it? I guess the one I order from Deliveroo is pretty good, but I can’t have Deliveroo everyday, I’m not Kanye West.
Click here for one of my other Thai recipes and to read more about my Thai shenanigans.


Pad see ew
Serves 1 / Hands on time 25 mins / Total time 25 mins /
Df
You’ll need:
A wok 
100g Thai flat rice noodles (I got mine from an Asian supermarket but you can get them in some supermarkets such as Waitrose)
1 tbs light soy sauce
1½ tbs dark soy sauce
2 garlic cloves, finely chopped
1 tsp toasted sesame oil
½ tsp sugar
Small carrot, peeled and sliced
75g tender-stem broccoli (small handful)
4 leaves of pak choi, sliced
1 egg 


Method
1. Cook the flat rice noodles according to the package instructions before draining and rinsing throughly in cold water. Put to one side.
2. Slice 2 garlic cloves and peel and slice the carrot into thin rounds. Half the tender-stem broccoli and slice the pak choy into long strips.
3. Put your work on a medium to high heat and add 1 tsp of sesame oil. Once hot, add the garlic and cook for about 1 minute before adding the noodles and the vegetables. Give it a good quick stir and pour over 1 tbs of light soy sauce, 1½ tbs of dark soy sauce and sprinkle with half a teaspoon of sugar.
4. Keep the contents of the wok moving and cook for about 5-7 minutes or until the vegetables have softened. Don’t worry if the mixture sticks to the wok a bit, you want a sticky, slightly charred flavour. Continue to stir vigorously and chip away at any sticky bits – if however it’s sticking too much for your liking, add a dash off water to help loosen it up. Try not to over cook the vegetables, it’s nice to leave them a bit crunchy.
5. Once the vegetables are cooked, move them to one side of the pan and crack the egg into the other, leave for a few seconds to set slightly and then mix into the rest of the noodles until evenly distributed and cooked. 
6. Turn out onto a bowl and devour immediately.


Pad see ew

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


V– Vegetarian    Df– Dairy free


Roasted vegetable couscous with goats cheese & harissa

Vegetable Couscous with Goats Cheese
Vegetable Couscous with Goats Cheese & Harissa

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


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


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

 




Vegetable Couscous with Goats Cheese & Harissa

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V– Vegetarian