Winter ribollita

Winter ribollita
Winter ribollita
Winter ribollita

Because we can’t all survive on mince pies this December… Or can we?


Winter ribollita
Serves 4 / Hands on time 10 mins / Total time 1 hr / V Vn Gf Df
1 tsp olive oil
1 white onion, finely chopped
3 garlic cloves, sliced
2 celery sticks, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
½ tsp salt
1 can plum tomatoes
1 can chickpeas, drained and rinsed
1 litre vegetable stock, I use 2 Knorr stock pots
Handful fresh parsley, chopped
100g cavalo Nero, roughly chopped
Extra virgin olive oil to serve


Method
1. In a large saucepan or pot with a lid, add 1 tsp of olive oil over a low to medium heat. Add the chopped onion, garlic, celery, parsnip, carrot and half a tsp of salt. Give it a good stir, cover with a lid and leave to soften for 30 minutes, stirring occasionally.
2. Add a can of plum tomatoes and break them up with a spoon. Add the drained and rinsed chickpeas and the vegetable stock before upping the heat and bringing to the boil. Turn down the heat and add the parsley and the cavalo nero. Simmer for 20 minutes.
3. Take off the heat, ladle into bowls and top with a good drizzle of extra virgin olive oil and serve with crusty bread and good crack of black pepper.

Winter ribollita
Winter ribollita

If you’ve had a go at making my Winter ribollita or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


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



Winter root vegetable salad

Winter Root Vegetable Salad
Winter Root Vegetable Salad
Winter Root Vegetable Salad

They suddenly looked up, their glossy black eyes bore into ours as we reluctantly walked towards them. ‘We’ll be alright’ I thought ‘after all, they’re just a bunch of stupid’… But then they bolted, like a shoal of fish they ran as one to the corner of the field before swiftly turning to face us blocking our exit. Oh shit. Several began to stomp their hooves, others edged closer but the rest simply stood staring, waiting for us to make our next move.
Fuck this! We turned and started to briskly walk towards the nearest stile but they were hot on our tail, I started to run but so did they. AGHHHHHHH! I clambered over the stile followed by a breathless Jamie and my petrified mother whose pacemaker was in over drive. We pulled her over just as they reached the fence, their eyes wild and blood thirsty.
As you know, I don’t eat cows but after this encounter I might consider it. ‘They won’t hurt you’ the locals said, ‘they’re just curious’ curious my arse, they tried to eat my mum!
Anyway, apart from that we had a marvellous walking holiday so apologies for the late post. To celebrate my return to civilisation and a reletively cow free Camden, I thought I’d treat myself to a roasted vegetable salad with goats cheese. Didn’t fancy cow cheese, too soon.


Winter root vegetable salad
Serves 2 / Hands on time 20 mins / Total time 1 hr / V Gf 
3 carrots, peeled and chopped into rounds and sticks
1 medium beetroot, peeled and chopped into rounds (I used golden beetroot)
1 medium cooking apple
1 large sweet potato
4-5 sprigs of thyme
60g lambs lettuce
100g vegetarian soft goats cheese
1 tbs rapeseed oil
Dressing
2 tsp Pomora extra virgin olive oil
1 tsp apple cider vinegar
Salt and pepper


Method
1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7. Peel the vegetables apart from the apples. Chop the sweet potato into wedges and the carrots into a combination of rounds and sticks. Slice the beetroot relatively finely and core the apple and cut into eighths (don’t cut them too small or the apple with disintegrate).
2. Tip the veg onto a large oiled baking tray and add the sprigs of thyme. Season well with salt and pepper, add the rapeseed oil and give it a shake and turn until the veg is nicely coated.
3. Roast in an oven for 40-45 minutes, shaking the vegetables halfway through roasting.
4. Meanwhile, make the dressing by combining the extra virgin olive oil, cider vinegar and salt and pepper. Put to one side.
5. Once roasted, remove the vegetables from the oven and pick out the thyme sprigs. Serve warm on a bed of lambs lettuce topped with soft goats cheese and a good drizzle of dressing.
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If you’ve had a go at making my winter salad or any of my recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com


V– Vegetarian    Gf– Gluten free


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