Rigatoni cheese with kale

March 21, 2016January 24, 2020 ~ Corrie ~ Leave a comment

Rigatoni Cheese with Kale

I’m currently watching Newcastle play Sunderland in a rubbish pub I used to work in in Letchworth – bleak. So instead of gouging my own eyes out with my thumbs, I thought I’d take myself away on a rigatoni cheese dream.
I made this last week and it was very very naughty. Like most lactose-challenged people, I crave cheese more than crack addicts crave, well, crack? At least crack addicts don’t become bloated disgusting pigs every time they give into temptation. Or do they?… I wish I was a crack addict. Pass the Rennie.

Rigatoni cheese with kale
Serves 4 / Hands on time xx mins / Total time 40 mins / V
You’ll need: Deep casserole dish and a food processor (if making breadcrumbs)
250g rigatoni
25g unsalted butter
30g plain flour
1 large garlic clove, crushed
1 green chilli, deseeded and finely diced (optional)
300ml semi-skimmed milk
250g vegetarian cheddar or Gruyere* cheese
2 handfuls of kale
2 slices of bread blitzed into breadcrumbs (optional)

Method
1. In a large saucepan, cook the rigatoni according to the packet instructions. Meanwhile, grate the cheese, putting a handful to one side for later. Strain the pasta, mix in a bit of olive oil to prevent it sticking and pour into a suitably sized baking dish.
2. If making breadcrumbs, add 2 slices of torn bread into a food processor and blitz to breadcrumbs. Put to one side.
3. In a medium non-stick saucepan, melt the butter over a medium heat and add the garlic and the chilli. Cook for a few minutes before whisking in the flour. Continue to cook for another minute whisking all the time. Add the milk in a quick stream And continue to whisk until the mixture is smooth and lump free. Carry on whisking and cook for a further few minutes until the sauce has thickened. Preheat a grill to a high heat.
4. Stir in the grated cheese bit by bit mixing all the time with a wooden spoon until the sauce is smooth and glossy. Season well with salt and pepper.
5. Mix in the kale and cook for 5 mins to allow the greens to soften slightly before pouring the cheese sauce over the rigatoni. Mix well and pour into an oven-proof dish. Top with the remaining grated cheese and breadcrumbs. Grill on a medium to high heat until the top is bubbling and golden. Serve 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
*Gruyère 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.

Mini shallot & mushroom pies

March 10, 2016January 24, 2020 ~ Corrie ~ Leave a comment

If there was ever an excuse to eat pies, then surely this is it. It’s British Pie Week everyone, hip hip hooray! I have to confess, I’ve never actually made a pie before, it always seemed like more trouble than it’s worth but armed with a packet of puff pastry, these mini pies were a piece of cake… I mean pie.
Anyway, you can make one big pie or a few little pies, I opted for mini ones this time so I could use my cute mini casserole dishes. I actually made my pie filling a few days earlier and kept it in the fridge so that when it came to assembling my pies, all I had to do was fill my dishes and top with pastry. I was pretty stunned at how well these turned out, they were super cute and utterly delicious. Jamie loved his little pie so it’s a shame he won’t get to eat one ever again. We discovered shortly after he ate his pie that he has a rather severe onion intolerance, so no more pies for Jamie.
But pies for everyone else, yay!

Shallot & mushroom pies
Makes 4 small or 1 large pie / hands on time 40 mins / total time 1hr 10mins / V
250g chestnut mushrooms, roughly sliced
250g portobello mushrooms, roughly sliced
30g unsalted butter
400g banana shallots, peeled (I use banana shallots as they tend to be bigger and less tricky to peel)
1 sprig of rosemary
2 bay leaves
200ml veg stock, I use 1 Knorr vegetable stock pot
200ml vegetarain red wine
1 tbs plain flour
2 tsp dijon mustard
1 tsp Marmite (optional)
Handful chopped parsley
375g ready rolled puff pastry
1 egg, beaten
Mini heart pastry cutter (optional)

TIP: Not keen on pastry? Try topped with mash. Simply boil up 800g floury potatoes, drain and mash with a big knob of butter and a splash of milk. Top the pie filling and bake in the oven as recipe specifies.

Method
1. Preheat oven to 200°C/180°C fan/400F/gas mark 6. Meanwhile, trim the ends and peel the shallots by scoring with a knife and removing the outer layer of skin. Add the whole, peeled shallots to a large heavy bottomed pot along with the butter. Cook on a medium heat for 5 minutes.
2. Roughly chop the mushrooms and add them to the pot and give it a good stir. Cover with a lid and cook for a further 5 minutes. Remove the lid and add the stock, wine, bay leaves, rosemary and bring to the boil. Reduce the heat slightly and allow the mixture to reduce for 20-25 minutes.
3. Meanwhile, in a separate small saucepan, melt a tablespoon of butter and whisk in a heaped tablespoon of flour. Once combined, stir straight into the mushroom filling to help thicken the sauce (you don’t need to wait 20 minutes to add this).
4. Once reduced, add the Marmite (if using), dijon mustard and the fresh parsley and season well with salt and pepper. Carefully fish out the rosemary and bay leaves and fill your pie dishes with the mixture. Top with pieces of puff pastry a little bigger than the pie dishes themselves. Crimp the pastry around the edge with your fingers or with the back of a fork (don’t worry if your pies look a bit flat and messy, they’ll look wonderful once they’re cooked). Insert a knife into the middle of your pies to allow air to escape. I like to do a cross because it’s prettier.
5. Cut the remaining pastry into heart shapes using a cutter and place them on top of the pies or make your own shapes (optional). Brush each pie with beaten egg and bake in an oven, on the middle shelf for 20-25 minutes.
6. Serve with steam vegetables and mash. Good times.

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

Turkish eggs on pita

March 3, 2016January 24, 2020 ~ Corrie ~ 3 Comments

This is my boyfriend’s absolute favourite breakfast, he’s been harassing me to make it for ages. I tried to explain that he could always make it himself but this didn’t go down very well. Anyway, don’t be scared of frying eggs, they don’t need to be cooked in a bath of oil like that grotesque scene in Withnail and I (click here). Also, I don’t appreciate being spat at by lamas let alone by a saucepan of hot oil, so let’s use spray oil instead yeah? Far less spitty.
Anyway, I tend to always have a couple of frozen pita breads in my freezer, so this recipe is pretty easy to throw together just as long as you have bit of yogurt to use up. It has to be plain yogurt mind, don’t be using any old strawberry Frube you find at the back of the fridge.
In any case, I hope you enjoy this Turkish delight as much as Jamie does. It’s been known to cure many a bad hangover.

P.S. I apologise if you watched the ‘Withal and I’ clip to the point where the old woman bites into her fried egg sandwich and it all falls out the back. That gave me nightmares for quite some years.

Turkish eggs on pita
Serves 1 / Hands on time 10 mins / Total time 10 mins / V
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.

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

Aubergine & spinach curry

February 29, 2016January 24, 2020 ~ Corrie ~ 2 Comments

Ill again, ill again, jiggery jig. Really need to stop licking toilet door knobs. Anyway, the day before I got this stinking cold, I managed to make this rather delightful aubergine curry. This recipe is unusually mild for me but you have to be careful not to overpower the subtle flavour of the aubergine. It’s this mild and subtle flavour that makes it a particular hit with mums – mums don’t like hot curries you see. So, if you like your mum, then why not treat her to this curry or the Downton Abbey boxset? Both are exquisite gifts… It is Mothers Day next Sunday after all.

Aubergine & spinach curry
Serves 4 / Hands on time 40 mins / Takes 1 hour 40 minutes / V Vn Gf Df ❄
Rapeseed oil spray
1 tsp rapeseed
4 aubergines, cut into chunks
2 small onions, finely chopped
1 tsp mustard seeds
1 tsp cumin
1 tsp garam masala
1 tsp mild chilli powder
1 tsp sea salt flakes
1 tsp turmeric
1 can chopped tomatoes
200g bag of spinach
Brown basmati rice to serve (optional)
Handful fresh coriander and yogurt to serve (optional)

Method
1. preheat an o oven to 220°C/200°C fan/425°F/gas mark 7. Spray a deep roasting try with oil, stab the aubergines a few times with a fork and spray them with oil. roast in the oven whole for 50 mins, turning half way through cooking.
2. Meanwhile, add a tsp of oil to a large pot over a medium heat. Add the chopped onions and sweat for 5 mins with the lid on. Add a dash of water to help the onions steam before adding all the spices and the salt. Cook for a further few minutes before covering with the lid again and taking off the heat. Put to one side.
3. Once the aubergines are soft, take out the oven and transfer the first aubergine to a chopping board. Cut off the stalk and slice in half lengthways. Using a fork pin one half down and scrap the flesh out with a spoon. Discard the skin and put the flesh in a separate bowl, roughly mash with a fork and sprinkle with salt. Repeat this process with all there aubergines.
4. Put the onion mix back over a medium heat along with a tbs of water and warm through. Add the aubergine flesh and give it a stir. Add the can of chopped tomatoes and bring to the boil. Once boiling reduce the heat and start adding the spinach a couple of handfuls at a time. Allow the spinach to wilt down into the curry before adding a couple more handfuls, stirring continually. After the spinach has been added reduced the heat and cook for a further 20-30 minutes, stirring frequently.
5. Finish by serving with the rice yogurt and a sprinkle of fresh coriander.

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

Leek & mushroom breton with chickpea mash

February 13, 2016July 10, 2022 ~ Corrie ~ Leave a comment

Leek & Mushroom Breton with Chickpea Mash

It’s Valentines Day tomorrow. Does anyone care? Thought not. I don’t have a problem with flowers, chocolates or even ugly bears with hearts sewn to their paws, but I do have a problem with couples who shell out on real gifts. There is just something inherently pushy about Valentines Day and the presumption that you would buy anything other than flowers and chocolates deeply offends me. I mean who does that? If Jamie bought me a fancy Jo Malone candle for Valentines Day I’d be very angry. That money could have gone towards a very affordable microwave!

Anyway, I did actually make Jamie a romantic dinner a few weeks back – because I’m nice like that. The velvety breton sauce is the key to this dish, it’s easy but takes about an hour to make. Once made though, the rest of the recipe is quick and simple. I tend to make the sauce the night before and pop it in the fridge until I’m ready to use it. Breton sauce is not traditionally vegetarian (being French) but I was determined to create a vegetarian dish that could stand up in a French restaurant. Oh and if you’re not keen on the idea of chickpea mash then normal mash will suffice. Bon appetite mon amie.

Leek and mushroom breton with chickpea mash
Serves 4 / Hands on time 50 mins / Total time 1 hour 40 minutes / V ❄
You’ll need: Hand blender or food processor for the mash
Sauce
1 carrot, peeled and roughly chopped
1 large onion, roughly chopped
1 celery rib, roughly chopped
85g unsalted butter
40g plain flour
1 litre vegetable stock, I use 2 knorr vegetable stock pots
2 large crushed garlic cloves
1 bay leaf
½ tsp black peppercorns
1 tsp vegetarian Worcestershire sauce*
100ml vegetarian red wine
2 tbs tomato purée
Vegetables
2 large leeks, sliced
2 carrots, peeled and thickly chopped
5 chestnut mushrooms, thickly chopped
Fresh parsley, finely chopped
Chickpea mash
3 cans of chick peas
3 large garlic cloves, crushed
½ an onion, chopped
Knob Butter

TIP: Substitute chickpea mash for regular mash if you prefer.

Method
1. Melt the butter in a large heavy bottomed pot and add the roughly chopped onion, carrot, celery and a good pinch of salt. Cook on a low heat with the lid on for around 10 mins until soft.
2. Add the flour and stir into the carrot and onion mixture. Add the vegetable stock in a fast stream and whisk to eliminate any lumps.
3. Add the garlic, bay leaf, red wine, peppercorns, Worcestershire sauce, tomato purée and bring to the boil. Turn the heat down and simmer gently for 40 mins, mixing occasionally to remove any skin and to prevent sticking.
4. Sieve the sauce into a large bowl. The sauce will be thick so I use a spoon to press it down before leaving it for 10 mins. Disregard the pulp and either refrigerate the sauce and pour back into the pot. Bring to the boil.
5. To the sauce, add the chopped mushrooms, leeks and carrots and simmer for 15 mins.
6. Meanwhile make the mash in a large saucepan by adding half a chopped onion, crushed garlic and butter over a medium heat. Cook for 5-7 mins until soft, adding a dash of water if needed). Add the drained chickpeas and heat through before seasoning well with salt and pepper. Blitz in a food processor or use a hand blender until the chickpeas resemble a thick mash. Finish with a generous knob of butter and a good season of salt and pepper.
7. Finish by dividing the mash onto plates and top with the breton sauce vegetables. Serve sprinkled with chopped fresh parsley.

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 breton sauce is suitable for home freezing once cooled. Consume within 3 months.

Bean curd in black bean sauce

February 8, 2016January 25, 2020 ~ Corrie ~ Leave a comment

CHINESE NEW YEAR: Bean Curd in Black Bean Sauce

As it’s Chinese New Year, I thought I’d have a go at making my family’s favourite Chinese takeaway meal – beancurd in black bean sauce. Having only ever used black bean sauce from a packet, I was determined to try and make it myself but was doubtful I’d find fermented black beans in my local Sainsbury’s, but I did! I stumbled across it in the World Foods isle. They looked a bit weird so bought ready-made black bean sauce too just in case. If you can’t find fermented black beans, you can order them by clicking here or simply replace with a jar of ready-made black bean sauce.
I remember my dad not being a fan of the green pepper in this dish (he used to pick them out and moan every time we got a takeaway) but I like a touch of bitterness so have kept them in – sorry dad! Happy Chinese New Year!

Bean curd in black bean sauce
Serves 2 / Hands on time 40 mins / Total time 40 mins / V Vn Df
You’ll need: Food processor, kitchen roll, wok or large frying pan
Black bean sauce
2 tbs fermented black beans in chilli, washed and sieved
2 tbs dry sherry
2 tbs light soy sauce
4 garlic cloves, peeled and chopped
½ red chilli, de-seeded and chopped (optional)
Stir fry
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
6 spring onions, sliced
280g firm tofu, drained
2 tsp sesame oil
Handful fresh coriander leaves, chopped
Brown basmati rice to serve

Method
1. Drain the tofu and lay the block on some layered kitchen roll. Cover in a few more pieces of kitchen roll and place something heavy heavy on top of it whilst you make the sauce.
2. To make the black bean sauce, put all the ingredients in a food processor and blitz until combined – be careful not to over blitz as you want the sauce to keep a bit of texture. Put to one side.
3. Add a tsp of sesame oil in a wok over a medium to high heat. Remove the heavy object from the tofu and cut into cubes. Fry the tofu in the wok for about 5 mins stirring continually until golden brown. Line a large bowl with kitchen roll and tip the tofu into it before sprinkling with salt.
4. Add another tsp of oil to the wok and add the sliced peppers along with the spring onions. Fry for a couple mins before adding the black bean sauce and the tofu. Stir fry together for 5 minutes until the vegetables are cooked and the tofu warmed through.
5. Serve topped with chopped spring onions and coriander.

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

Courgette feta fritters with cucumber pickle

January 23, 2016February 11, 2020 ~ Corrie ~ Leave a comment

“But I thought you liked roasted vegetables?” Jamie said brandishing a whole bag of courgettes at me.
“Yeah I do.” – I don’t.
“No you don’t I can tell you don’t” He said, getting increasingly upset.
“Well I do, I just don’t like courgettes.”
“What do you mean you don’t like courgettes?! We eat courgettes all the time!”
Jamie’s right, we do eat courgettes all the time but rarely in their natural slimy state – barf. I grate the little buggers to avoid ‘soggy courgette syndrome’. Grated, cooked and tossed in garlicky pasta can make courgettes a very pleasing thing, see my Courgette & Spring Green Lumaconi recipe. But we had pasta yesterday so had to come up with something else. FRITTERS! Oh wait, I’m not a huge fan of fritters either, oh dear… Fuck it, let’s make them away – I haven’t had a fritter for years. Fritters, along with the ‘vegetable stack’ and ‘stuffed peppers’ are a rubbish vegetarian mealtime staple. But I’m going to reinvent this sad starter and make it into a delightful midweek main by cramming them full of feta and serving them with a homemade pickle. Let’s do this.

Courgette feta fritters with cucumber pickle
Serves 2 / Hands on time 30-40 mins / Total time 30-40 mins / V
You’ll need: Large non-stick frying pan, foil, oven-proof plate
Pickled cucumbers
3 tbs white wine vinegar
½ tsp caster sugar
1 garlic clove, crushed or grated
½ red onion, finely sliced
½ cucumber, peeled into ribbons – middles discarded
Fritters
3 spring onions, finely chopped
100g of vegetarian feta, crumbled
2 handful frozen peas
Handful fresh mint leaves, chopped
2 courgettes, grated – middles discarded
½ tsp salt flakes
2 eggs
3 heaped tbs wholemeal flour
Rapeseed oil for frying
Chilli jam to serve (optional)
Lime wedges and zatziki to serve (optional)

Method
1. In a small saucepan, heat the vinegar and sugar together over a medium heat until dissolved. Remove from the heat, add a pinch of salt, garlic, onions and cucumber ribbons – discarding the soft middles. Give it a good mix, ensuring everything is well coated in the pickling mixture. Put to one side.
2. Meanwhile, heat an oven to 70°C/50°C fan/158°F/gas mark 1. Heat a large oven-proof plate.
3. In a large bowl, add the spring onions along with the peas, crumbled feta and fresh mint. Give it a good stir and add the grated courgette – grate the courgettes on all sides, discarding the soft middle and season well with salt and pepper. Give it another mix and start incorporating the flour bit by bit. Add the eggs and beat until combined.
4. Add a tsp to a large non-stick frying pan over a medium to high heat. Once hot, load up a tablespoon with the mixture and carefully drop into the pan before flattening with the back of the spoon. Repeat until you have 3 or 4 fritters fitting comfortably in the pan. Cook for 2 minutes before flipping over with a spatular. Cook for a further 2 mins or until golden brown.
5. Once cooked, transfer the fritters to the hot plate in the oven and continue until you’re out of mixture.
6. Discard the cucumber pickle liquid, shake off any excess and serve with the warm fritters, a dollop of zatziki and a couple of lime wedges.

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

White onion soup

November 9, 2015January 26, 2020 ~ Corrie ~ Leave a comment

I love onion soup, although I rarely get to eat it as it’s traditionally made with beef stock. So I order the goats cheese salad and get on with my day, but not this time, no sir-ee! This time I’m making my own and it’s gonna be better than any onion soup on the high street. HEAR THAT CAFE ROUGE?! I do hope so.
Anyway, half-way through making my soup, my housemate decides to tell me that she hasn’t eaten onion soup for over 20 years. 20 YEARS! Turns out, she suffered a rather violent fart attack on a family outing that was so severe, it left her stepdad’s eyes watering.
Once I’d stopped laughing, I turned my attention back to my soup, I’ll take my chances thanks. My housemate politely declines a bowl. Probably for the best.

White onion soup
Serves 4 / Hands on time 30 mins / Total time 1 hr mins / V ❄
3 medium brown onions, peeled and sliced
1 medium red onion, peeled and sliced
30g unsalted butter
1 tsp of granulated sugar
2 tsp Dijon mustard
2 tsp of Marmite
1 tbs plain flour
1 litre vegetable stock, I use 2 Knorr stock pots
Small bunch of thyme, tied together with string
60g medium vegetarian cheddar or Gruyere* grated
1 garlic clove, peeled
2 slices sourdough for croutons (optional)

Method
1. Peel and roughly chop all the onions and add to a large heavy bottomed pot with the butter. Sweat over a medium heat for 5 mins with the lid on stirring occasionally – add a dash of water to hep the onions steam and cook for a further 5 mins. Stir in the sugar and continue to cook for 10 mins with the lid on.
2. Mix in the flour and the mustard and cook for a couple more minutes before adding the stock, Marmite and the bunch of thyme. Season with salt and pepper and bring to the boil. Reduce to a simmer for 30 mins. Remove from the heat and discard the bunch of thyme. Put to one side with the lid on. Turn a grill on a medium to high heat.
3. Toast the sourdough in a toaster and rub each with a peeled garlic clove. Ladle the soup into bowls, slice the sourdough in half and submerge each piece into each soup. Cover the slices with grated cheese and put under the hot grill until the cheese is bubbling.
4. Serve immediately with a good crack of black pepper.

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

V – Vegetarian
❄ The soup is suitable for home freezing once cooled without the croutons and cheese. Consume within 3 months.

Shepherd’s pie with turmeric mash

October 26, 2015January 25, 2020 ~ Corrie ~ Leave a comment

It always annoys me when people call a vegetarian shepherd’s pie a ‘shepherdless’ pie. It’s not like the meat equivalent has real shepherd’s in it. It’s stupid. Anyway, admittedly I haven’t made this pie for a while, but the weather’s being a wet bum-hole and I’m cold, so let’s mash and eat some potatoes.
This pie is easy to make but a bit more time consuming than I remember, so avoid making it after a stressful day at the office, like I did. Best to make it on a Sunday and eat the leftovers for lunch the rest of the week.
Oh and if you fancy watching a video of a cute owl getting stroked then click here. No reason, it’s just a bit lovely isn’t it. Enjoy!… I wish I had a pet owl.

Shepherd’s pie with turmeric mash
Serves 6 / Hands on time 1 hr / Total time 1 hr 20 mins / V ❄
You’ll need: A medium oven-proof dish around 22cm x 28cm
Filling
1 tsp rapeseed oil
1 white onion, finely chopped
500g Quorn mince,
2 medium carrots, peeled and diced
2 garlic cloves, peeled and finely chopped
¼ chilli flakes
200ml vegetarian red wine
500ml vegetable stock, I use Knorr
1 can kidney beans, rinsed and drained
3 handfuls of red lentils
1 tsp Marmite (optional)
Mash
800g white potatoes, peeled and cubed
1 tsp ground turmeric
4 tbs of semi-skimmed milk
knob of butter
Steamed vegetables and vegetarian gravy to serve

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Sweat the onions in the rapeseed oil for 5 mins until they start to soften (add a dash of water to help them steam). Add the garlic, chilli, carrots and the Quorn (refrigerated or frozen). Cook for a further 5 mins before adding the wine, stock, kidney beans, lentils and Marmite (optional). Bring to the boil and season with salt and pepper. Reduce the heat and cook for 45 mins, stirring occasionally until most of the liquid has absorbed.
3. Meanwhile, peel and chop the potatoes and boil them in salted water in a large saucepan for around 25 mins. Once soft, drain the potatoes and return to the pan but off the heat. Add a generous knob of butter, milk and start mashing with a masher. Once roughly mashed, add the turmeric along with generous pinch of salt and pepper and continue to mash. Add more butter and milk as required until you have a creamy yet firm mash. Put to one side.
4. Spoon the pie filling into a casserole dish and top generously with the mashed potato. Run a fork over the top of the mash to rough it up a bit and season with salt and pepper.
5. Cover loosely with foil and bake in the oven for 20 mins. Remove from the oven and put the grill on a medium to high heat. Remove the foil and grill the top of the pie for about 5 minutes to give the top a nice brown crunchy top (optional).
6. Serve with steamed seasonal vegetables and gravy.

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 once cooled. Consume within 3 months

Stuffed goats cheese figs with honey & lemon salad

October 17, 2015January 25, 2020 ~ Corrie ~ 1 Comment

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

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

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

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

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

V– Vegetarian Gf– Gluten free