Cheese and mushroom parcels

December 18, 2017April 12, 2020 ~ Corrie ~ 6 Comments

It’s not even Christmas and my jeans are already a bit on the snug side but who cares, because this year, I’m full of Christmas cheer, merriment and mince pies. I’ve been eating and drinking my way through the season with the dedication you would expect to see from an Olympic athlete. Naturally I look and feel like utter shit but I’m determined to stick to only the most important food groups; chocolate, cheese, wine and butter – I can unclog my arteries in January.
Right so, as usual nut roast is NOT on the menu (whoever thought mushing nuts and baking them would taste nice was clearly a lunatic). So, if you’re looking for a great vegetarian option this Christmas day for yourself or a guest, look no further. This is my mums recipe and she’s cooked it for me and my family every Christmas as long as I can remember. However, as she’s currently recovering from chemotherapy, it’s up to me to have a go at cooking them this year. Wish me luck and have yourself a merry little Christmas.

EXCLUSIVE READER OFFER
Psst… Christmas just came early. Want a variety of delicious extra virgin olive oils delivered direct to your door all year round? Well now’s your chance. For a limited time only, I’m offering you an exclusive 25% off your first quarter when you adopt an olive tree with Pomora. Just enter the discount code CRFXMAS25 at the check out and you’ll receive a quarterly shipment of 3x250ml tins of oil from your tree, alternating between plain and flavoured oils from one of our award winning growers, so what are you waiting for? Treat yourself or someone you love this Christmas with Pomora.

Cheese and mushroom parcels
Makes 4 Parcels / Hands on time 40 mins / Total time 1 hr 20 mins / V ❄
Knob of unsalted butter
1 medium white onion, peeled and finely chopped
250g chestnut mushrooms, sliced
3 garlic cloves, finely chopped
1 tbs plain flour
75ml semi-skimmed milk
1 tsp Dijon mustard
Small handful freshly chopped parsley
Few sprigs of thyme, leaves picked
60g vegetarian Emmental or *Gruyere cheese, grated
1 egg yolk
320g ready rolled puff pastry, I use Jus-Rol

TIP: Make in advance and freeze before cooking to save yourself Christmas day stress. Wrap each parcel individually in a few layers of cling film before freezing. Defrost thoroughly before cooking.

Method
1. In a large saucepan or pot on a medium heat, sweat down the chopped onion in a generous knob of butter for about 10 minutes or until soft and slightly translucent. Add the chopped garlic and the sliced mushrooms and continue to cook for a further 5 minutes.
2. Add a tablespoon of plain flour and mix well before adding the milk gradually, stirring continuously for a couple of minutes until thickened. Take off the heat before adding the mustard, herbs and the egg yolk. Mix well until combined and season with salt and pepper before covering and leaving to cool for 20 minutes. Now is a good time to pre-heat your oven to 200°C/180°C fan/400°F/gas mark 6.
3. Roll out your sheet of puff pastry onto a clean surface and divide into 4 even-ish squares (I use ready rolled pastry which comes in an oblong shape so I simply cut a couple of inches off one end).
4. Place your pastry squares on a couple of lined baking trays before you start assembling them. Once your mixture has cooled, spoon a couple of tablespoons of the mushroom mixture into the centre of one of your pastry squares before carefully folding the corners of the pastry in on itself. This will create a kind of envelope shape. Try and prevent the mixture from spilling out the gaps but don’t worry if it does a bit. Repeat until you have 4 pastry parcels. Put both trays in the fridge and allow to chill for a further 20 minutes. Once chilled you now have the option of freezing them if you’re making them in advance. Simply wrap each individual parcel in a few layers of clingfilm and freeze. (Allow to defrost fully before cooking).
5. Brush each parcel with milk and top with a good sprinkling of cheese. Season with salt and pepper and pop in the oven for 25 minutes. Serve immediately as part of a Christmas lunch with all the trimmings. Merry Christmas.

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.

*Gruyére is a cheese of protected status originating from Switzerland. The production and maturation is defined in Swiss law and all Swiss Gruyère producers must follow these rules, however this doesn’t specify the use of animal rennet. Therefore it could or could not be vegetarian. Use an alternative if you are vegetarian.
❄– The parcels are suitable for home freezing once assembled for up to 3 months. Defrost thoroughly before cooking.
❄– The mushroom mixture is also suitable for home freezing for up to 3 months.

Goats cheese & onion sausage rolls

November 27, 2017October 31, 2019 ~ Corrie ~ 3 Comments

I’ve actually never made sausage rolls before, they always seemed like so much effort, which I guess they are. I mean, you have to buy some puff pasty and wrap sausages in it… Okay so not hard at all. That being said, I wanted to jazz up my sausage rolls – not by actually making my own veggie sausages of course (ain’t nobody got time for that) but I thought I could just throw some caramelised onions and goats cheese at the problem? Hey, don’t be like that, have you ever tried making your own veggie sausages? Of course you haven’t… Oh you have? Well you’re weird and clearly have too much time on your hands.
Anyway, for those of you who have lives, just buy a pack of your favourite veggie sausages and enjoy them rolled up with sweet sticky onions, soft creamy goats cheese and buttery puff pastry. Scrummy.

EXCLUSIVE READER OFFER
Psst… Christmas just came early. Want a variety of delicious extra virgin olive oils delivered direct to your door all year round? Well now’s your chance. For a limited time only, I’m offering you an exclusive 25% off your first quarter when you adopt an olive tree with Pomora. Just enter the discount code CRFXMAS25 at the check out and you’ll receive a quarterly shipment of 3x250ml tins of oil from your tree, alternating between plain and flavoured oils from one of our award winning growers, so what are you waiting for? Treat yourself or someone you love this Christmas with Pomora.

Goats cheese & caramelised onion mini sausage rolls
Makes 18 / Hands on time 40 mins / Total time 1 hr / V
You’ll need: One large or two baking trays and a couple of sheets of baking paper
6 Cauldron Cumberland vegetarian sausages
320g puff pastry, I use Jus-Rol
125g vegetarian soft goats cheese
1 egg, beaten
For the caramelised onions
Knob of unsalted butter
1 large red onion, peeled and sliced
2 tsp sugar
2 tsp balsamic vinegar
Dijon mustard to serve (optional)

TIP: If you can’t be bothered to make your own caramelised onions, shop bought onion chutney will work just as well and shave off 25 minutes of the prep time.

Method
1. Start by making the caramelised onions. Put a large frying pan on a medium heat and melt a generous knob of butter. Add the sliced onions and cook for 10-15 minutes or until softened, stirring occasionally to prevent burning. Once soft, add the sugar and the balsamic vinegar and continue to cook for a further 5 minutes. Take off the heat and put the onions to one side.
2. Preheat an oven to 200°C/180°fan/400F/gas mark 6. Roll out your puff pastry into a large rectangle shape (long enough to fit three sausages top to toe (see pic below). Place three sausages on the left side and the other three on the right, leaving plenty of room around them for filling. Using a sharp knife cut down the centre of the pastry and then brush the inside edge of each strip with beaten egg.
3. Spoon an even amount of caramelised onions (or shop bought onion chutney) on the inside edge of the sausages, followed by an even-ish layer of goats cheese (don’t worry about being too perfect, messy sausage rolls taste excellent).
4. So here’s the slightly tricky part. Take the inside edge (the inside you brushed with egg) fold it over the filling and the sausages and secure it to the pastry on the other side by squashing it down with your fingers. It will leave quite a messy seem, so roll your giant sausage roll over so that the seem is now on the bottom. Repeat with the other half, leaving you with two giant sausage rolls.
5. Score each giant sausage roll with a sharp knife creating a mini baguette effect and then divide each sausage roll into 9 (this is easier than it looks, you know there are three sausages in each roll, so before diving them up, feel for each sausage with your fingers and then focus on cutting each sausage into three). Don’t worry if they look a little squished and man-handled, they’re going to puff up beautifully in the oven. Also, if some of your filling spills out, just push it back in as best you can, doesn’t matter if they leak a little. Repeat this process with the other giant sausage roll until you have 18 mini rolls. (If you’re feeling frisky, why not try baking the two giant sausage rolls intact? I haven’t done it but it sounds like a pretty great idea if you ask me… Just a thought).
6. Anyway, brush each mini sausage roll with more beaten egg and transfer them to a couple of lined baking trays. Pop them in the oven for 20-22 minutes or until golden brown. Once cooked, leave them to cool for 5 minutes on the baking trays before transferring them to a cooling rack. Leave to cool or eat warm with a dap of Dijon mustard.

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

Korean bibimbap

November 7, 2017November 2, 2021 ~ Corrie ~ 4 Comments

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
1tsp sea salt flakes
2 tbs 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

My avocado on toast

October 2, 2017October 31, 2019 ~ Corrie ~ 8 Comments

I’m not going to tell you how to make avocado on toast but I am going to tell you my current favourite breakfast combo. I make this most Saturday mornings for me and Jamie, I love it and I think he likes it – he could always make his own breakfast but that has literally never happened.

Rub a piece of toast with a raw garlic clove and top with half a smashed avocado seasoned with salt and pepper. Sprinkle with smoked paprika, pumpkin seeds and a good drizzle of Pomora extra virgin olive oil. Top with two rashers of vegetarian bacon – I rarely eat meat substitutes but I do like veggie bacon every now and again. Finish with a fried egg (I like the gorgeous orange yolked Clarence Court eggs) and enjoy your weekend… I know it’s Monday but we can dream.

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

Breakfast burrito

September 12, 2017October 31, 2019 ~ Corrie ~ 5 Comments

I don’t know about you, but I really can’t afford to waste food, especially after giving all my money to my new letting agent. £950 in non-refundable holding deposit and admin fees, not to mention 2 months rent upfront, greedy bastards… Admittedly, that was over a month ago now but I’m still living off beans. In fact, I’ve eaten so many beans this past month, I’m one bean away from hysterically hurling cans of beans out my lovely new kitchen window shouting ‘FLY MY PRETTIES, FLY!’
But then I found a can of black eyed beans in the cupboard and with about 30p in my purse what’s a girl to do? So I defrosted some wraps and made these rather jazzy breakfast burritos, olé! I actually love this recipe because not only did it feed me and Jamie for breakfast but it makes enough beany filling for two lunch wraps, beans for everyone! Simply replace the scrambled eggs for a few slices of baked sweet potato and add a bit of salad. Waste not want not.

TIP 1: I always pop a big sweet potato in my shopping basket. Pre-baked they make a cheap yet brilliant last minute addition to salads and wraps. (Preheat an oven to 220°C /180°C fan/gas mark 6. Carefully score a sweet potato with a sharp knife along the skin and insert into the centre. Withdraw carefully and cover in foil. Pop in the oven for 40-50 minutes (depending on the size of the potato, bigger potatoes will need longer). Once soft, leave to cool before putting in the fridge. Slice off bits as required and keep in the fridge for up to 4 days.
TIP 2: Tortilla’s freeze really well wrapped in cling film for up to 3 months.
TIP 3: This recipe makes quite a lot of bean mixture, perfect for making lunch wraps. Simply replace the scrambled egg with slices of baked sweet potato and salad.

Breakfast burrito
Serves 2 / Hands on time 20 minutes / Total time 20 mins / V🌶
1 tsp olive oil
2 tortilla wraps
½ red onion, sliced
Small red pepper, sliced
1 can black eyed beans or black beans, rinsed and drained
½ can of sweetcorn, drained
1 tsp smoked paprika
2 tsp chipotle paste (use less if you don’t want it too spicy)
2 eggs
Garnish
28g vegetarian cheddar, grated
2 spring onions, chopped
1 avocado, sliced
1 tomato, sliced
½ a lime cut into 4 wedges
Low fat greek yogurt (optional)

Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Wrap up two tortilla’s in foil and put to one side.
2. In a large saucepan or cooking pot, add the sliced onion and the red peppers to a tsp of oil. Cook on a medium to high heat for 5 minutes or until softened (add a dash of water to help them steam if they’re starting to look a little brown).
3. Add 2 teaspoons of chipotle paste and 1 teaspoon of smoked paprika to the mix and give it a good stir. Add the drained black eyed beans and half a can of sweet corn and mix well. Season well with salt and pepper, add another dash or water and turn down the heat to medium low and cover with a lid.
4. Chop the spring onions and slice the tomato, avocado and quarter half a lime. Grate the cheese and put it all to one side.
5. Put a medium sized saucepan on a high heat with a knob of butter. Once the butter has melted and starts to fizz, add two eggs. Mix quickly with a spoon to scramble and season with with salt and pepper (this is how I make scrambled eggs, with no milk and on a high heat, it’s very quick and they still resemble eggs afterward, not mush).
6. Pop your tortillas in the oven for about a minute to warm them up. Uncover the bean picture and take off the heat. Put your warm tortilla on a plate and cover with a spoonful of the bean mixture, scrambled egg and top with your chosen garnish. Finally season with salt and pepper, wrap up and enjoy.

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 🌶– Spicy

Open spinach & mushroom lasagne

August 28, 2017February 13, 2020 ~ Corrie ~ 4 Comments

Seriously, why have I never thought about making this before? It’s elegant and sophisticated but only takes 20 minutes. Perfect for a date night meal in for two… Although mine ended up being a date night meal in for one — Jamie was out with his friend watching the Arsenal game yesterday. His loss… and Arsenal’s – four nil to Liverpool apparently.
Anyway, I’ll be making it again for Jamie soon because it was pretty special and there was something a little sad about me eating it on my own. It’s the sort of dish you want the person you’ve made it for, to roll their eyes into the back of their head and start groaning incomprehensible sex noises at you… So maybe don’t make it for your mum. Just kidding, it’s not THAT good but the thing that makes this dish, isn’t the garlicky mushrooms or the perfect paring of spinach and ricotta, it’s the truffle oil and capers. Truffle oil can be quite a rich, overpowering flavour but team it with fresh, zingy capers and it balances out nicely. Now you’ll have to excuse me, I have a very hungover boyfriend who needs my attention and an urgent fondant fancy.

Open spinach & mushroom lasagne
Serves 2 / Hands on time 20 mins / Total time 20 mins / V
3 sheets of fresh pasta, cut in half to make 6 squares
250g chestnut mushrooms, de-stalked and roughly sliced
260g spinach leaves
3 tsp Pomora extra virgin truffle oil
3 large garlic cloves, crushed
Handful of fresh thyme sprigs (the bigger the better, as you’ll need to fish them out of the mixture later)
150g vegetarian ricotta*
vegetarian Italian hard cheese or Parmesan* shavings to serve
2 tsp capers

TIP: Wrap up any fresh pasta sheets you don’t use and freeze. Use within 3 months and defrost thoroughly before use.

Method
1. Take the fresh lasagne sheets and cut them in half creating 6 squares. Place in a saucepan and put to one side and pre-boil a kettle ready for later.
2. De-stalk and roughly chop the mushrooms and put to one side. In a large saucepan or cooking pot add a tsp of Pomora truffle oil, the crushed garlic and the fresh thyme. Cook on a medium to high heat for one minute before adding the mushrooms (if it gets a bit hot, add a dash of water to prevent from burning). Sweat for 5 more minutes and season well with salt and pepper. Turn the heat down to medium.
3. Once the mushrooms start to soften, add the spinach in handfuls of two. Mix in and allow to wilt before adding more handfuls. Cook for a further 5 minutes. Meanwhile, use this time to shave your Italian hard cheese. Once all the spinach has wilted, season again with salt and pepper and give it a good mix. Take off the heat and put the lid on to keep warm.
4. Boil the lasagne sheets in a saucepan for 3-4 minutes and then drain. Drizzle with a little bit of truffle oil and mix carefully with a spoon to prevent the sheets sticking together.
5. Assemble your lasagne by placing one sheet of pasta on each plate and top with a teaspoon of ricotta. Uncover the mushroom mixture and discard the thyme stalks (you my notice a bit of liquid at the bottom of the pot, to prevent the lasagne becoming too wet, use a slotted spoon). Top each lasagne sheet with a spoonful of the mushroom mixture. Add another layer of pasta, a teaspoon of ricotta and yet another spoon of the mushroom mixture. Top with the final pasta layer, a good dollop of ricotta and the last bit of the mushroom mixture.
6. Finally top with a teaspoon of capers, cheese shavings, a good drizzle of truffle oil and a 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.

*Ricotta is traditionally made with animal rennet but you can get vegetarian varieties. UK supermarket home brands tend to be, click here.
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Baked chickpea scotch eggs

August 18, 2017February 25, 2024 ~ Corrie ~ Leave a comment

Sorry for the late post dear reader but I’ve been busy moving myself, Jamie and my vast collection of cook books into our new home. I had fifteen boxes of cookbooks, FIFTEEN! Ridiculous. I felt very sorry for Jamie’s dad Billy, who heroically carried them up two flights of stairs (apologies Billy), I clearly have a problem.
Anyway, let’s talk veggie Scotch eggs. I’ve been a bit obsessed with them ever since I tried my first one in the The Southampton Arms last month. However, this is not the first time I’ve tried to make them. My first attempt was a bit of a fail back in 2015. Although tasty, they resembled mushroom burgers, far too flat to be considered a Scotch egg. So, two years later and with a picnic on the horizon, it was time for round two. Using a mixture of chickpeas, breadcrumbs and cannellini beans, I finally managed to get the right texture to mould around my boiled eggs to form the perfect Scotch egg (#winningatlife). Unlike a regular Scotch egg however, I opted for baking not frying, not only to keep the calories down (as you all know, I’ve been on a diet for about 100 million years) but because I don’t trust myself to deep fat fry anything, far to scary. I mean I don’t even own a microwave, let alone a deep fat fryer, although my mum did once, my dad bought her one for Christmas. Not cool dad, not cool.
Anyway, if you fancy a bit of challenge and want to impress your friends at that picnic then be brave and give these a go, you won’t regret it.

Baked chickpea scotch eggs
Makes 5 / Hands on time 55 / Total time 1 hr 15 mins + cooling / V Df
You will need: Hand blender/food processor, cling film, 2 Tupperware containers
1 tsp rapeseed oil
6 medium eggs (one week old is best for peeling)
Ice
1 red onion, roughly chopped
3 garlic cloves, peeled and sliced
1 medium carrot, peeled and grated
1 tsp sea salt flakes
2 tsp smoked paprika
¼ tsp chilli flakes
1 can chickpeas, rinsed and drained
1 can cannellini, chickpeas or kidney beans, rinsed and drained
40g breadcrumbs (roughly 2 regular slices of bread)
3 tbs plain flour
Spray oil
English mustard to serve (optional)

TIP: Eggs that are slightly older are easier to peel, so try and use up the older eggs in you have in the fridge for this recipe.

Method
1. Prepare a medium saucepan of salted salted water and bring to the boil before turning down to a simmer. Meanwhile, carefully tap 5 of the eggs a few times with the back of a teaspoon (this helps with peeling later). Lower all 5 of the eggs into the simmering water and boil for 7 minutes before scooping out and placing in a bowl of iced water. Put to one side
2. Add a tsp of oil to a large saucepan and add the chopped onions, grated carrot and salt. Cook over a medium heat with the lid on for 5 mins, adding a dash of water if needed.
3. Add the chilli flakes, garlic and the smoked paprika before adding another dash of water and cook for a further 2 mins. Add both cans of rinsed and drained beans and season with pepper. Turn the heat down and cook with the lid on for a further 10 mins. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
4. To make the breadcrumbs, add 2 slices of torn bread to a food processor and blitz until you have breadcrumbs or, use 40g of shop bought breadcrumbs. Put to one side.
5. Take the beans off the heat and either transfer to a food processor or blitz with a hand blender until you have a smooth paste. In a separate bowl, beat the remaining egg with a fork and add to the mixture along with half of the breadcrumbs and mix together.
6. Add the flour to an empty Tupperware container along with a good pinch of salt and the rest of the breadcrumbs to another Tupperware container.
7. Peel the eggs and place on a piece of kitchen roll and pat them dry. To assemble your scotch eggs, tear a large square of clingfilm and put it on the deck in front of you. Roughly divide the mixture into five and place one portion in the centre of your clingfilm. Using your hands, pat the mixture down until you have a round-ish patty.
8. Shake the first egg in the first Tupperware containing the flour until covered and place in the centre of the bean mixture. Gather up the edges of the clingfilm and start to squish the beans around the egg, until the egg is entirely encased by the mixture – if you find you haven’t taken enough mixture, simply add more to the top and continue to work around the egg. (See step by step images below).
9. Once the egg is encased, remove the clingfilm and mould into a ball with your hands. Roll in Tupperware containing the breadcrumbs until coated and add to a lined baking tray. Repeat this process with the other 4 eggs using the same sheet of clingfilm.
10. Spray all the eggs with oil and bake in the oven for 20-25 mins. Leave to cool completely on the baking tray before wrapping individually in clingfilm and refrigerating. Serve with a dollop of English mustard. 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 Df– Dairy free

Soba noodle miso bowls

March 6, 2017January 25, 2021 ~ Corrie ~ 9 Comments

Not much happened this week, oh apart from me getting A NEW JOB! Yes that’s right, you’re now looking at the new Art Editor of Sainsbury’s Magazine, boo-ya! Bring on type 2 diabetes and inevitable weight gain.
I’m very excited but a little sad to be leaving the world of celebrity, although I won’t miss Kim Kardashian – I know far too much about her lady parts than I care to… No, I wasn’t previously her surgeon, I was in fact Art and Food Editor of celebrity gossip magazine, heat. So I’ll be swapping celebrity shoots with the likes of (not Kim Kardashian) Charlotte Crosby and Olly Murs for food shoots and a life of eating. To say I’m excited doesn’t quite cover it. So let’s celebrate me becoming a proper grown up, with a grown up job and a financial adviser and everything, with this delightful bowl of noodles. Considering I made this very hungover, I think it turned out quite well.

Soba noodle miso bowls
Serves 2 / Takes 30 minutes / V Vn* Df
700ml boiling water
1 vegetable stock pot or cube, I use 1 Knorr
1 tbs light soy sauce
1 tbs miso paste
100g button mushrooms or any other variety of mushroom you may have
2 handfuls cavolo nero or kale, roughly chopped
2 eggs, boiled (optional)
1 tsp of sesame oil
1 shallot or ½ a medium sized onion, finely sliced
1 knob of ginger, grated
2 nest of soba or fine egg noodles
Small handful of mint, chopped
1 lime
De-seeded red chilli, sliced (optional)
Black sesame seeds (optional)

*Vegan: The eggs in the soup are entirely optional. I make it frequently without and it’s just as delicious so if you’re vegan, leave them out.

Method
1. Boil a full kettle and put two eggs in a medium sized saucepan (you will also be using this saucepan to cook the noodles later). Cover with boiling water and simmer over a low to medium heat to hard boil them.
2. Meanwhile, peel and finely chop the shallot and grate the ginger. Fry together in a small frying pan in a tsp of sesame oil until soft with the lid on. Once cooked, take off the heat and put to one side.
3. In a large saucepan, pour 700ml boiling water over the vegetable stock pot, miso paste and soy sauce. Give it a good stir and bring to the boil and then reduce to a simmer. Half the button mushrooms and roughly chop the cavolo nero and add to the simmering broth.
4. Meanwhile chop a handful of fresh mint and put to one side. By now the eggs should be hard boiled. Remove from the simmering water with a slotted spoon but leave the water in the pan for the noodles. Pop the eggs in a bowl and leave under a running cold tap until cool. Put to one side.
5. In the same simmering water you cooked the eggs in, submerge the noodles and simmer according to the packet instructions. Drain and give them a blast of cold water to cool then down (this prevents them from continuing to cook). Divide the cold noodles into bowls.
6. Peel the eggs and cut them in half before pouring the mushroom and cavolo nero broth over the noodles. Submerge the eggs into soup and top with the ginger fried onions, freshly chopped mint and a sprinkling of black sesame seeds. Squeeze over the lime wedges and a chopped deseeded red chilli to serve
(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.

V– Vegetarian Df– Dairy free

Bangers with smoky mash & gravy

November 30, 2016November 1, 2019 ~ Corrie ~ Leave a comment

“This soup is delicious darling, is there blue cheese in it?”Jamie asks through a mouthful of bread roll.
“Err no” I say dipping my bread into the soup and taking a big bite. That’s when it hits me, the unmistakable flavour of blue cheese. But there’s no blue cheese in this soup?! I take a couple more mouthfuls and suddenly there isn’t anything blue cheesy about it. How odd, I think and gaze over at Jamie who is already halfway through his unperturbed. I brush it off and commence eating my dinner only to taste the phantom blue cheese taste.
“What the hell is that?!” I splutter and drop my piece of buttered bread onto my plate. It’s only then I realise. Do I tell Jamie? I glance over at him, his eyes glued to the television, blissfuly unaware, his bread roll long gone.
I take my soup into the kitchen and swiftly throw my roll in the bin.
“What you doing?” I hear Jamie call from the sofa.
“Oh nothing” I say calmly, “just getting some salt.”
Did you know that when butter turns rancid, it tastes like blue cheese? I do. Perhaps we should keep our butter in the fridge from now on.

But what does all this have to do with bangers and mash I hear you cry? Absolutely nothing. Just a gentle reminder not to eat rancid butter. Anyway, enough about butter, lets talk sausages, veggie sausages. I did contemplate (for about half a second) on making my own sausages but why on earth would I do that? Life is too short. The time it takes to make rubbish veggie sausages could be better spent on making deliciously cheesy mash and homemade gravy. So lets snuggle up with a bowl of mash potato and let it give us a big sloppy cuddle. Ew… you know what I mean.

Bangers with smoky mash & gravy
Serves 4 / Hands on time 40 mins / Takes 55 mins / V
8 vegetarian sausages, I used Quorn
Onion Gravy
2 large onions, sliced
Large knob of butter
Sprig of thyme, leaves picked
1 tsp dijon mustard
1 tbs plain flour
1 tsp Marmite
1 tsp vegetarian Worcestershire sauce
500ml vegetable stock, I use one Knorr stock pot
Mash
800g potatoes, peeled and chopped
1 tsp Dijon mustard
1 knob of butter
100ml semi-skimmed milk
Salt and pepper
30g finely grated smoked cheddar
5 handfuls of kale steamed to serve (optional)

Method
1. To make the gravy, sweat the sliced onions in the butter in a saucepan over a medium heat for 5 minutes (If the onions start looking a little brown add a tbs of water to help them steam). Put the lid on a jar, turn down the heat and sweat for a further 15 minutes.
2. Meanwhile, fill a kettle with water for the mash. Peel and roughly chop the potatoes and place in a large saucepan with a generous pinch of salt. Cover in the boiling water and bring to a boil before turning the heat down to a simmer until soft.
3. By now the onions should be softened, stir in the flour and the mustard and cook for a minute before adding the stock. Give it a good stir with a whisk, making sure to work out any flour lumps. Add the Marmite, Worcestershire sauce and thyme leaves. Season with salt and pepper and bring to the boil before reducing to a simmer on a low heat.
4. Cook the sausages according to the packet instructions. Once cooked, carefully slide them into the simmering gravy. Cover with a lid and turn off the heat.
5. By now the potatoes should be lovely and soft. Drain and give them a brief shake before returning to the saucepan. Add the butter, milk and a generous pinch of salt and pepper. Give it a good mash and then add the grated smoked cheese. Continue mashing until you have a smooth but firm mash.
6. Divide the mash onto plates and top with gravy and the sausages. Serve with steamed kale.

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

New York sub

November 22, 2016November 1, 2019 ~ Corrie ~ Leave a comment

Cheese and tomato, ploughman’s, egg mayonnaise, cheese salad… That’s kind of it for most vegetarian sandwich selections, well at least it was when I was growing up. These days things have a got a bit snazzier, with the addition of falafel and three bean wraps but it’s still all a bit uninspiring. I’m used to gazing gloomily at row upon row of delicious looking meaty sandwiches, only to find a sad-looking ploughman’s, a floppy falafel wrap or worse, a houmous and raw carrot sandwich on the bottom shelf. NO! Carrot doesn’t belong in a sandwich, end of. I know it’s best friends with houmous but I don’t care, spiralized raw carrot has no place in a sandwich, get out!
So, taking inspiration from the New York deli sandwich (minus the pastrami and salt beef) I came up with the ultimate veggie sarnie you wont find discarded in an M&S fridge. So piss off raw carrot, it’s time for a salty, cheesy, veggie sensation.

New York sub
Serves 1 / Hands on time 5 mins / Total time 10 mins / V
6 inch sub roll
Mayonaise
Dijon mustard
Wholegrain mustard
Handful of black olives
3-5 sliced jalapeños
Handful of rocket
3 slices tomato
2 slices red onion
A few pickles in vinegar, drained and sliced
Vegetarian mature cheddar, sliced
Small handful of red cabbage, thinly sliced

Method
1. I think making a sandwich is pretty self explanatory but I like to cram my sandwiches with filling so layering is very important. Be generous with the mayonnaise on the bottom layer and spread the dijon mustard and wholegrain mustard on the top.
2. Layer the bottom of the sub with the slices of tomato, season with salt and pepper and add the sliced red onion and red cabbage. Top with thick slices of cheese and start layering up the pickles, jalapeños and olives.
3. Finally stuff the sandwich in the middle with rocket, season with salt and pepper and devour.

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