Don’t be scared of poaching eggs, it really doesn’t require any fancy techniques. So, put away your chef hat, along with the vinegar and any ideas of water whirlpools. Instead, arm yourself with a small frying pan, a tea cup, a slotted spoon and a bit of bravery. Simply crack your egg into a tea cup and tip it into simmering water. Don’t panic if it spreads out a bit or looks a little scruffy around the edges. As soon as it starts to set, you’ll realise how silly you were being. Besides, there are far better things to be scared of, clowns for example… Although a clown poaching an egg is quite a terrifying image.
Egg Drop Coriander Broth Serves 1 / Hands on time 15 min / Total time 15 mins /VDf You’ll need: Small frying pan, slotted spoon, ramekin or a tea cup, small food processor
500ml water
1 stock cube or stock pot
1 or 2 eggs
25g fresh coriander, roughly chopped
1 tbs extra virgin olive oil
1 small garlic clove, peeled and roughly chopped
¼ tsp salt flakes 1 piece sourdough bread, toasted
In a small food processor, add the fresh coriander, olive oil, chopped garlic and salt. Blitz until you have a rough paste. Spoon directly into the centre of a deep bowl. Put to one side.
Add the hot stock to a small frying pan and bring to the boil before turning down to a gentle simmer. Once simmering, crack an egg into a small ramekin or tea cup and tip gently into the broth and repeat with the second egg (if using). Allow to cook for about a minute or until the white starts to set.
Gently slide a slotted spoon underneath each egg to prevent the eggs from sticking to the bottom of the pan before checking the yolks. If the yolks are peeking out above the stock, gently press down on top of them with a slotted spoon one at a time until fully submerged for around 10-15 seconds, or until the yolks appear white. Now is a good time to toast your bread.
Continue to poach the eggs in the stock for a further minute or two or until the eggs appear firm but the yolks still a little wobbly.
Add a couple of tablespoons of broth to your coriander paste and give it a stir with a spoon to loosen it up a bit before pouring over the rest of the broth, being careful to leave your eggs in the pan.
Submerge the toast into the broth and top with the eggs. Finish with a good crack of black pepper and a drizzle of extra virgin olive oil.
Egg Drop Coriander Broth
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.
This TikTok inspired recipe makes a fantastic lunch for one or two, if you like sharing, which I do not.
I would advise against using an oven-proof frying pan for this recipe (despite my images) as it’s far too easy to burn yourself on the handle when removing the courgettes from the oven – trust me, I found this out the hard way. Seared courgettes? More like seared hand skin. I now transfer the courgettes to a baking dish to finish them off in the oven, in an attempt to protect my delicate palms.
Seared Courgettes with whipped feta and walnuts Serves 2 / Hands on time 15 mins / Total time 30 mins /V Gf You’ll need: Medium sized ovenproof dish or frying pan, small food processor
2 medium courgettes
Salt (I use salt flakes)
4 tsp rapeseed oil or any cooking oil Dip:
60g yogurt
60g feta plus extra for garnish
¼ tsp salt Black pepper Small garlic clove, roughly chopped Handful fresh mint, roughly chopped
Handful fresh dill, roughly chopped Garnish:
Handful of walnuts, roughly chopped
Extra virgin olive oil to serve
Method
1. Slice the courgettes in half lengthways and score the flesh roughly (but not too deeply with a knife). Sprinkle with salt and leave for 20 mins.Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. 2. Once the courgettes have released some of their moisture, dab them with kitchen roll to absorb any excess moisture. 3. Heat the oil in a large frying pan over a medium to high heat. Place the courgettes scored side down for 6 mins. You want the courgettes to char so keep the heat high and press down firmly on the skins with a spatula. 4. Once the courgettes have a bit of colour, flip them over and transfer to a suitably sized oven dish that has been lightly oiled. If using an oven-proof frying pan, slide straight into the oven. Cook in the oven for 6 mins. 5. Meanwhile, make the whipped feta by adding the feta to a food processor. Blitz until it resembles breadcrumbs and then add the yogurt, garlic, salt and pepper. Add most of the mint and dill but save a little back for garnish. Blitz again until combined. Divide the yogurt between two plates. 6. Finally, remove the courgettes from the oven and carefully place on top of the yogurt. Crumble over any extra feta along with remaining herbs, chopped walnuts and a good drizzle of extra virgin olive oil.
Seared Courgettes with whipped 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.
Ever eaten a dry, tasteless tofu skewer? Me too… But it doesn’t have to be this way! Tofu can be an intimidating ingredient if you don’t know how to cook it, but done right, your tofu dishes will be bursting with flavour and taste scrumptious.
Teriyaki tofu steaks with broccoli
Teriyaki tofu steaks with broccoli Serves 2 / Hands on time 10 mins / Total time 40 mins You’ll need:20cm oven-proof dish
280g firm tofu, drained
200g tender-stem broccoli
4 whole spring onions, outer layer removed and ends trimmed For the marinade 2 tbs light soy sauce
1 tbs sweet chilli sauce
1 tbs maple syrup
1 tbs mirin
1 tsp sesame oil
1 tsp garlic oil or 1 garlic clove, crushed
1 knob of ginger, grated To serve Boiled rice or noodles
Black sesame seeds (optional)
Method
1. Pre-heat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Drain the tofu and cut into thick steaks and place in the oven-proof dish before putting to one side.
3. In a bowl, combine the marinade ingredients together and pour evenly over the tofu steaks. Give the dish a shake until all the tofu is evenly covered. Bake in an oven for 15 mins, before taking out and carefully turning the steaks over – I do this by inserting a fork into each tofu steak and carefully flipping them over. Return to the oven for 15 more mins.
4. Meanwhile, use this time to cook the rice or noodles. Steam the broccoli and the spring onions together 5 mins before the tofu is due to come out.
5. Remove the tofu from the oven and leave to rest for 5 mins before lifting the steaks out and placing them on top of rice or noodles. Scrape out any remaining sticky sauce and top the tofu with it. Serve with the steamed greens and a sprinkling of black sesame seeds.
Braised tofu & kale bulgur bowl
Braised tofu & kale bulgur bowl Serves 4 / Hands on time 45 mins / Total time 45 mins
300ml cold water
120g bulgar wheat
1 Knorr vegetable stock pot (½ for the stock, ½ for the stock)
1 tsp sesame oil
1 medium onion, roughly sliced
¼ tsp sea salt flakes
1 tbs balsamic vinegar
1 tbs light soy sauce
2 garlic cloves, peeled and chopped
500ml boiling water
125g Shiitake or chestnut mushrooms, sliced
280g firm tofu, cut into 8 thick slices
4 handfuls chopped kale
2 spring onions, finely chopped to serve(optional)
Method 1. Measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a vegetable stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
2. Meanwhile, warm 1 tsp of sesame oil in a large pot with a lid over a medium heat. Add the chopped onions, ¼ tsp sea salt flakes and 1 tbs of balsamic vinegar. Give it a good stir and pop the lid on. Turn down the heat slightly and allow to soften for 10 minutes – stirring occasionally. 3. Once the onions have softened, add the garlic along with a dash of stock and cook for a further 2 mins. Add the soy sauce, the rest of the vegetable stock and the mushrooms. Up the heat and bring to the boil.
4. Reduce the heat and carefully submerge the 8 tofu slices into the broth, before covering with a lid and cooking for 10 mins. Once the tofu is cooked, add 4 handfuls of kale directly on top the tofu and cover again for a further 5 minutes.
5. Loosen up the bulgur wheat by stirring with a spoon and divide into bowls. Top with the braised tofu and sprinkle with chopped spring onions.
Peanut tofu bowl with roasted greens
Peanut tofu with roasted greens Serves 2 / Hands on time 20 mins / Total time 50 mins You’ll need: A baking tray and a wok or large frying pan
1 tsp rapeseed oil or rapeseed oil spray (see tip below)
396g pack of firm tofu
1 can chickpeas, drained
100g tender-stem broccoli
4 spring onions, trimmed
2 tsp light soy sauce
2 tsp toasted sesame oil
½ lime, quartered Satay sauce 1 tsp toasted sesame oil
1 tbs boiling water
3 tbs crunchy peanut butter
1 tbs light soy sauce
1 tbs rice vinegar
2 tbs sweet chilli sauce To serve
Brown rice or bulgur wheat to serve (optional) Freshly chopped coriander (optional)
Method
1. Preheat your oven to 200°C/180°fan/400°F/gas mark 6. Drain the block of tofu and cut into large chunks. Line a baking tray with baking paper and place your tofu chunks on it, evenly spaced apart.
2. Bake in the oven for 10 mins before turning the tofu and continuing to bake for 5 more mins. Meanwhile, make the satay sauce by combining all of the ingredients together in a medium sized bowl, large enough to include the tofu later. Put to one side.
3. Drain the chickpeas and prepare the veg by trimming the stalks of the tender stem and halving the spring onions.
4. Once the tofu is cooked, remove from the oven but keep the oven on. Transfer the tofu a bit at a time to the satay sauce coating the cubes carefully with a spoon. Once all the tofu is well coated, put to one side to marinate. If you’re making rice or bulgur wheat, now is good time to put it on (I recommend cooking just 50-60g for 2 people or you may end up with too much food).
5. On the same baking tray you cooked the tofu on, add the broccoli, spring onions and chickpeas. Drizzle with a tsp of sesame oil and 2 tsp of soy sauce and bake in the oven for 15 mins, giving it a shake halfway through. 10 mins before the vegetables and chickpeas are due to come out the oven, heat a tsp of sesame oil in a wok or large frying pan over a medium to high heat. Once hot, add all the tofu along with all the sauce and fry until sticky and a bit singed. The sauce will stick to the pan a bit as it’s quite sweet but simply scrape it off with a wooden spoon – these bits will add a delicious burnt caramel flavour.
6. Divide the cooked rice or bulgur wheat (if using) between two bowls and top with the chickpeas and greens. Spoon over the tofu and finish with a squeeze of lime and a sprinkle of chopped coriander (optional).
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.
Working from home may have become the norm but I still don’t want to be slaving over the stove at the end of a busy work day. Tired and frazzled, I’ll often reach for the takeaway menu and before I know it, I’ve spent a small fortune on McNuggets. Something has to change. So, with a little planning and less money, I can now whip up these simple delicious recipes for two, quicker than you can say Uber Eats – twenty-minutes to be precise.
Penne al’arrabiata
Penne al’arrabiata Serves 2 / Hands on time 15-20 mins / Total time 15-20 mins /V
2 garlic cloves, peeled and chopped
1 tbs Pomora extra virgin olive oil
¼ tsp of chilli flakes (½ tsp if you like it really spicy)
1 can of good quality plum tomatoes
1 tbs tomato purée
1 ball buffalo mozzarella
130g penne pasta
Fresh basil to serve
Method
Set a full kettle on to boil and measure out your penne and put in a large saucepan along with a good pinch of salt.
Meanwhile in a large frying pan or pot, add 1 tbs of extra virgin olive oil and warm over a low to medium heat. Peel and chop your garlic and add it to the oil (you don’t want to fry the garlic, only infuse the oil with it so watch that it doesn’t start to fry and brown). Infuse the garlic for a few minutes before adding the chilli flakes.
Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
Add the can of plum tomatoes to the garlic and chilli infused oil along with 1 tbs of tomato purée and a good pinch of salt. Stir carefully and break the plum tomatoes up with the back of a wooden spoon. Up the heat and simmer for a good 5 minutes or until your pasta is ready. 5. Drain the penne and pour it straight into the sauce making sure it is well coated. Spoon into bowls and finish by topping with torn mozzarella, fresh basil leaves and a good crack of black pepper.
Gnocchi with pea pesto and watercress
Gnocchi with pea pesto, asparagus & watercress Serves 2 / Hands on time 20 mins / Total time 20 mins
You’ll need: A food processor or blender
Handful fresh mint leaves
2 tbs pine nuts
½ a lemon
200g frozen garden peas
30g Parmesan
2 garlic cloves, peeled and chopped
1 tbs extra virgin olive oil
¼ tsp sea salt flakes
300g fresh gnocchi
125g asparagus, woody ends removed and cut into thirds
Handful cherry tomatoes, halved
2 handfuls watercress
Tip: This recipe makes enough pesto for 4 servings. Any remaining pesto can be stored in an airtight container in the fridge for up to 3 days or freeze on the day of making.
Method
Start by boiling a kettle and put your frozen peas in a sieve. Pour the boiling water over the frozen peas to thaw them a bit and put to one side. Fill the kettle again and boil – you’ll need this for the gnocchi and asparagus later.
To make the pesto pour the peas into a food processor along with the chopped garlic, lemon juice, pine nuts, grated cheese, mint leaves and salt. Blitz for about a minute before adding the extra virgin olive oil and blitzing again until you have a smooth paste.
Pour the boiled kettle into a large saucepan and bring to the boil. Add the chopped asparagus spears and cook for 2 minutes before adding the gnocchi and cooking for 2-3 mins (check packet instructions). Drain and pour back into the saucepan and stir in half of the pesto and the tomato halves. Serve immediately on a bed of watercress topped with a sprinkle of cheese, a drizzle of olive oil and a crack of black pepper.
Warm noodles with gochujang dressing
Warm noodles with gochujang dressing Serves 2 / Hands on time 20 minutes / Total time 20 mins /VDf
½ white onion, sliced
1 tsp sesame oil
2 tsp sesame seeds
2 egg noodle nests
50g kale, roughly 2 handfuls
2 bulbs of pak choi, sliced Dressing
2 tbs light soy sauce
1 tbs sesame oil
2 tsp gochujang or Sriracha
Method
1. In a large cooking pot, fry the onion in 1 tsp of sesame oil, on a medium heat, for 10 minutes until soft (if they start looking a bit charred, add a dash of water to help them steam).
2. Meanwhile, boil a kettle for the noodles and make your dressing by mixing the ingredients together in a large bowl (if using gochujang, this can be quite sticky, so use the back of a teaspoon to help soften it against the bowl).
3. Fill a medium sized saucepan with boiling water, add 2 nests of noodles and cook according to packet instructions. Drain in a colander and run them under a stream of cold water to cool them down (this prevents them from cooking further). Once cooled, drain and pour straight into the dressing. Mix well and put to one side.
4. By now your onions should be cooked. Add the pak choi and kale along with a dash of water. Turn up the heat and cook down the greens until soft but still tender. Take off the heat and add the dressed noodles a bit at a time to prevent clumping together.
5. Divide into bowls and serve topped with sesame seeds.
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.
With lockdown restrictions easing and spring in the air, it’s time to dust off the picnic blanket and dig out the old hamper. It’s time to picnic. Come April, the rule of six will be back in earnest, with gardens and parks sure to be brimming with alfresco dining. So, forget soggy potato salads and bland quiche’s, it’s time to up your picnic game and I have just the recipes to get you started.
Minimum effort, last minute picnic
“You can’t go wrong with a fancy bottle of red wine, a freshly baked baguette and a couple of good tapenades.”
Black & green olive tapenape
Black & green olive tapenade Serves 6-8 / Hands on time 10 mins / Total time 10 mins /V VnGfDf❄ You’ll need: A food processor
Black olive tapenade:
200g (drained weight) pitted black olives in brine. I used a mix of Kalamata olives and black.
1 tsp capers
1 Tbs extra virgin olive oil
1 garlic clove, peeled and roughly chopped
1 tsp red wine vinegar
Juice of half a lemon
Small handful of chopped parsley to serve (optional)
Green olive tapenade:
200g (drained weight) pitted green olives in brine
1 tsp capers
1 tbs extra virgin olive oil
2 garlic cloves, peeled and roughly chopped
1 pickled jalapeño pepper, stalk removed
1 tsp white wine vinegar or cider vinegar
½ lemon, juice
2 tsp pine nuts
Small handful of chopped parsley to serve (optional)
Method
Drain the olives and put them in a food processor along with the other ingredients, leaving out the parsley. Blitz until you have your desired texture, I like my tapenade quite coarse so keep the blitzing to a minimum. Serve on toast, sprinkled with freshly chopped parsley and drizzled with extra virgin olive oil.
The impressive picnic offering
“Been invited to a picnic and need to bring a dish? Then pop this loaf in your handbag along with a good quality butter for an easy, yet impressive offering.”
Leek and cheddar loaf
Leek and cheddar loaf Makes 1 loaf / Hands on time 20 mins / Total time 1hr 20 mins + cooling /V❄
You’ll need: 2lb/900g loaf tin, baking paper
Rapeseed oil or butter for greasing
150g leek (1 medium leek) finely chopped
75g strong mature vegetarian cheddar, grated
250g self-raising flour
50g wholemeal flour
1 tsp baking powder
½ tsp sea salt flakes
250ml semi-skimmed milk
2 eggs
Few springs of thyme, leaves picked
Black pepper
40g vegetarian Italian hard cheese or Parmesan*, grated
Small handful pumpkin seeds
Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Grease a loaf tin with oil or butter and line the bottom with baking paper. Put to one side.
2. Finely chop the leek and grate the cheddar. Mix together in a medium sized bowl and add the Italian hard cheese, keeping a handful a side for later.
3. In a larger mixing bowl, measure out the flours, baking powder, salt and mix until combined. Add the leek and cheese mixture, thyme leaves and a good crack of black pepper and mix well until the ingredients are evenly distributed.
4. In a mixing jug, measure out 250ml of semi-skimmed milk and crack in 2 eggs. Beat with a fork until fully incorporated. Pour straight into the dry mixture and mix quickly until combined – adding the wet ingredients to the dry activated the baking powder so the sooner you can get it in the oven the better.
5. Pour into a loaf tin and top with the remaining cheese and a sprinkling of pumpkin seeds. Bake in the oven for 1 hr.
6. Remove and cool in the tin for 10 mins before turning out and cooling fully on a rack. However, if you’re desperate to eat it warm feel free, just bear in mind the loaf will be a little soft so slice carefully. Serve on its own or spread with butter. Wrap in foil and keep refrigerated for up to 5 days.
The picnic for two
“Simply add a large bag of crisps, a bottle of fizz and a punnet of fresh strawberries and clotted cream. Done!”
Smokey sweet potato bean wraps
Smoky sweet potato & bean wraps Serves 4 / Hands on time 25 mins / Total time 45 mins /V Filling:
1 tsp olive oil
1 medium sweet potato, baked
½ medium onion, chopped
1 large garlic clove, crushed
1 tsp smoked paprika
2 tbs tomato puree
Pinch of chilli flakes
2 cans of mixed beans, washed and drained
1 corn on the cob or 1 can of sweetcorn, drained To serve:
4 large wraps
2 handfuls fresh spinach
1 avocado, peeled and sliced
4 tbs Greek yogurt
40g cheddar cheese, grated
Method
1. Preheat the oven to 200°C/180°fan/400°F/gas mark 6. Score the sweet potato carefully with a knife and stab it through the middle a couple of times. Bake in the oven on the middle shelf for 45 minutes.
2. Meanwhile, make your bean filling. In a large pot, sweat the chopped onion in the oil for about 5 minutes on a medium heat (add a dash of water to help them steam). Once softened, add the garlic and the smoked paprika and cook for a further minute. Add the tomato puree and the chilli flakes and give it a good stir.
3. Cook for a few minutes before adding the beans. Stir and cook for a further 5 minutes before seasoning well with salt and pepper. If using a fresh corn on the cob, remove the kernels by standing on its head and running a sharp knife, carefully down the sides slowly (they tend to go everywhere, so proceed with care). Add the corn to the beans and continue to cook for 5-10 minutes.
4. Take the beans off the heat, cover with a lid and put to one side. Slice the cheese and the avocado ready to fill your wraps.
5. Once your sweet potato is soft, carefully remove from the oven and cut into quarters to cool it down a bit. Lay your wraps out and spread one half with a tablespoon of warm sweet potato and the other half with plain yogurt. Top evenly with a couple of spoons of the bean mixture and a layer of sliced avocado and cheese. Season well with salt and pepper and top with a layer of fresh spinach.
6. Fold the top and bottom of the wrap in on itself and carefully roll it until you have, well a wrap. Serve straight away or wrap up in foil and take to work for lunch.
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.
Want to get the most out of your veg? Then why not learn from expert Hugh Fearnley-Whittingstall and up your five-a-day game.
Grabbing a Pret muffin on my way to work now feels like a distant memory. Like many, my daily commute now consists of rolling out of bed, occasionally getting dressed and opening my laptop. I spend my days in and out of virtual meetings, taking lunch time strolls and preparing the most important meal of the day. Breakfast! Shoving a breakfast bar in my mouth whilst running for the tube has been replaced with gentle porridge stirring and egg sizzling. So, enjoy lockdown while it lasts and start your day the right way by upping your breakfast game.
Chocolate pear porridge
Chocolate pear porridge Serves 1 / Hands on time 10 mins / Total time 10 mins /V Vn Df
1/3 of a mug of porridge oats (any regular sized mug will do)
2/3 of a mug of milk
1 heaped tsp cocoa powder
Pinch of sea salt flakes
Handful dried fruit and nuts
1 tsp maple syrup + extra to serve
Drop of vanilla extract (optional)
½ a pear, sliced
TIP: Don’t wait to soak your pan after cooking. Do it immediately or your porridge will turn to cement.
Method:
1. In a small saucepan, combine all the ingredients together apart from the pear. Cook over a medium heat stirring continually until the porridge is thick and creamy.
2. Serve immediately topped with sliced pear and a drizzle of maple syrup.
Spicy Bean & Tomato Eggs
Spicy bean & tomato eggs Serves 1 / Hands on time 10 mins / Total time 15 mins /VDf
You’ll need: Non-stick frying pan
1 tsp rapeseed oil
2 spring onions, sliced
¼ tsp smoked paprika
Dash of Tabasco sauce (optional)
1 or 2 eggs
1 large or 2 regular tomatoes, chopped
½ can kidney beans
Handful fresh coriander, chopped
Extra virgin olive oil to serve
Toast to serve (optional)
TIP: If making for 2, use a large frying pan and double the recipe.
Method:
1. Fry the spring onions in the oil in a frying pan over a medium heat for 2 mins. Add the chopped tomatoes, Tabasco and smoked paprika and cook for a further 2 mins. Season well with salt and pepper and add the beans. Cook for 5 mins.
2. Using a spoon, make a well in the mixture and crack in your egg/eggs. Cover the pan with a lid or with sheet of foil and cook for 2-4 minutes or until the whites have set but the yolks are still soft. Serve in the pan topped with a handful of chopped coriander, a drizzle of extra virgin olive oil and toast for dunking.
Blueberry Dutch baby
Blueberry Dutch baby Serves 2 / Hands on time 5-10 mins / Total time 30 mins / V
You’ll need: Oven-proof dish, roughly 22cm x 28cm
30g unsalted butter
100g plain flour
3 eggs
300ml semi-skimmed milk
2 tsp caster sugar
Pinch of salt
1 tsp vanilla extract
3 handfuls of blueberries
To serve
Granulated sugar and maple syrup
Icing sugar for dusting (optional)
Method:
1. Preheat an over to 220°C/200°C fan/425°F/gas mark 7. Measure out the butter and add to the over-proof dish. Place in the oven to heat up.
2. Meanwhile, measure out the flour in a large bowl and mix in the salt and the sugar before making a well in the centre. Crack in the eggs, add the milk and the vanilla before beating the eggs into the milk, slowly incorporating the flour. Once you have a smooth batter put to one side.
3. Remove the dish from the oven (by now the butter should be melted and bubbling). Sprinkle the blueberries straight into the dish followed by all the pancake batter. Return to the oven and bake for 20-25 mins. Once the pancake has puffed up and the edges are golden brown, remove from the oven.
4. Serve immediately sprinkled with sugar and lashings of maple syrup.
Want more? Take your breakfasts to the next level by enrolling on the ultimate sourdough and wild yeast baking course with And Tyrrell. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life-long journey. Start yours now.
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.
As we’re not set to leave the house anytime soon, I don’t see the point in embarking on a silly new year diet. New year, new you? No thanks. I choose cheese. Our fridge is still overflowing with the stuff from Christmas, so what better way to use it up than in a deliciously indulgent, cheesy pasta bake. This is what cold winter nights are made for after all. So, grab a spoon and dive into my melty cheese dream, where Covid no longer exists and I can visit my mum anytime I like.
Cheesy pasta bake Serves 4 / Hands on time 20-25 mins / Total time 40 mins /V* You’ll need: A deep oven dish approx 25cm (5cm deep)
3 tsp rapeseed oil
1 aubergine, cubed
1 pepper, deseeded and roughly chopped
½ red onion, roughly chopped
1 tsp oregano
½ tsp sea salt flakes
200g cherry tomatoes, halved
1 can chopped tomatoes
200g wholemeal penne
4 tbs red pesto
2 handfuls pitted black olives (optional)
100g soft cheese – I used goats cheese but stilton, camembert, mozzarella or even brie would work.
80g mature cheddar, grated
20g Parmesan* or vegetarian hard cheese, grated (optional)
Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Roughly chop the red onion and the pepper and add to the baking dish along with the cubed aubergine. Sprinkle over the dried oregano and the salt before drizzling over the oil. Give it a good stir to evenly distribute the seasoning and the oil and bake in the oven for 15 mins.
2. Meanwhile, cook the pasta according to the packet instructions minus 2 minutes (this ensures the pasta doesn’t become too soft during oven cooking later. While the pasta is cooking, use this time to grate the cheddar, parmesan and chop/crumble your chosen soft cheese.
3. Remove the vegetables from the oven and give them a good shake before adding the cherry tomato halves. Mix well and return to the oven for a further 5 mins.
4. Drain the pasta and give it a quick blast of cold water (this will stop it from continuing to cook). Stir in a tsp of oil to prevent the pasta sticking to each other and put to one side to continue to drain.
5. Remove the roasted vegetables from the oven (leave the oven on) and add the can of tinned tomatoes, red pesto and black olives. Stir until the sauce is evenly distributed before adding the pasta bit by bit to ensure it gets fully incorporated.
6. Finally, submerge the soft cheese throughout the pasta bake and top with the grated cheddar and parmesan. Season with salt and pepper and bake in the oven for 15 mins. Switch the oven to a hot grill setting and grill for a further 2 mins or until the top is golden brown.
7. Remove from the oven and leave to stand for 5 mins before serving with a simple green salad.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian
*Parmesan (Parmigiano Reggiano) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
This week I’ve been galavanting around Menorca with my friend/partner in crime Philippa. We drank all the wine and beer the little island had to offer, until I rather unceremoniously fell down a flight of marble stairs – SPLAT! With severely bruised legs and ego, I shook off the do-gooders attempting to peel me off the floor and hobbled angrily to the bar with my friends laughter still ringing in my ears. I spent the rest of the holiday covered in bags of ice and drinking away my shame – so all in all, a very successful holiday!
Anyhoo, since returning home, I’ve been busy licking my wounds and stuffing shop-bought stuffed-crust pizzas into my mouth to cheer myself up. That was until I realised I couldn’t remember the last time I ate a single vegetable. So yesterday, I ran/hobbled to the shop and bought myself a giant courgette and ate it raw, slathered in olive oil and goats cheese. Fortunately for me, courgettes are high in magnesium, which supposedly helps to heal bruising and inflammation, so I’ll only have to eat a thousand more before my legs start resembling legs again.
Courgette carpaccio with goats cheese Serves 8 as a side / Hands on time 5 mins / Total time 5 mins /VGf
2 large courgettes, peeled into ribbons
Juice of 1 lemon
2 tbs extra virgin olive oil
Sea salt flakes
Handful fresh Dill, roughly chopped
70g vegetarian soft goats cheese (optional) – I used Sainsbury’s Abergavenny goats cheese
Method
1. Using a potato peeler, peel the 2 courgettes into ribbons and put in a large bowl. Squeeze over the lemon, 2 tbs of extra virgin olive oil and sprinkle over a large pinch of salt.
2. Add the chopped dill and give it a good mix (being careful not to break up the courgette ribbons). Once everything is nicely dressed, pour out onto a large platter and dot with chunks of goats cheese. Drizzle with more extra virgin olive oil and serve.
Courgette carpaccio
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.
Being vegetarian for thirty-four-years, I’ve certainly eaten my fair share of tofu, aka, bean curd. Much like cheese, tofu is made from curdled soy milk and compressed into blocks – mmm tasty. Speaking of taste, tofu literally has none. Eaten raw it tastes wet, soft and tasteless – much like my ex boyfriend. However, cooked correctly, tofu becomes juicy, flavourful and sassy – much like Beyoncé.
To make Beyoncé tofu you need to make a bootylicious broth for your tofu sponges to soak up and I have just the recipe.
Braised tofu & kale bulgur bowl Serves 4 / Hands on time 45 mins / Total time 45 mins /V Vn Df
300ml cold water
120g bulgar wheat
1 Knorr vegetable stock pot (½ for the stock, ½ for the stock)
1 tsp sesame oil
1 medium onion, roughly sliced
¼ tsp sea salt flakes
1 tbs balsamic vinegar
1 tbs light soy sauce
2 garlic cloves, peeled and chopped
500ml boiling water
125g Shiitake or chestnut mushrooms, sliced
280g firm tofu, cut into 8 thick slices
4 handfuls chopped kale
2 spring onions, finely chopped to serve (optional)
Method 1. Measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a vegetable stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
2. Meanwhile, warm 1 tsp of sesame oil in a large pot with a lid over a medium heat. Add the chopped onions, ¼ tsp sea salt flakes and 1 tbs of balsamic vinegar. Give it a good stir and pop the lid on. Turn down the heat slightly and allow to soften for 10 minutes – stirring occasionally.
3. Once the onions have softened, add the garlic along with a dash of stock and cook for a further 2 mins. Add the soy sauce, the rest of the vegetable stock and the mushrooms. Up the heat and bring to the boil.
4. Reduce the heat and carefully submerge the 8 tofu slices into the broth, before covering with a lid and cooking for 10 mins. Once the tofu is cooked, add 4 handfuls of kale directly on top the tofu and cover again for a further 5 minutes.
5. Loosen up the bulgur wheat by stirring with a spoon and divide into bowls. Top with the braised tofu and sprinkle with chopped spring onions.
Braised tofu & kale bulgur bowl
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.
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 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.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
corriesrabbitfood.com 