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Pesto recipe
An average of 3.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pesto_18843_16x9.jpg Nothing tastes like homemade pesto on your pasta. Certainly not the supermarket jars! Lower in salt and fresh tasting, dollop generously on pasta or spread onto baked fish or chicken. This recipe makes a bit batch so try freezing it in ice cube trays to use whenever you need it. 125g/4½oz pine nuts125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated1 large bunch fresh basil leaves1 clove garlic, crushed with the flat side of a knife200ml/7fl oz extra virgin olive oilsalt and freshly ground black peppersqueeze lemon juice 125g/4½oz pine nuts 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated 1 large bunch fresh basil leaves 1 clove garlic, crushed with the flat side of a knife 200ml/7fl oz extra virgin olive oil salt and freshly ground black pepper squeeze lemon juice Method Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Blend for a few seconds until it begins to come together and is smooth.Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Blend for a few seconds until it begins to come together and is smooth. Blend for a few seconds until it begins to come together and is smooth. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. Recipe tips For a change, try using pecorino cheese instead of Parmesan, it has a lovely salty flavour which works well in the pesto. Or reserve 25g/1oz of the toasted pine nuts and stir them through at the end to give the pesto more texture. There are various types of pesto, including walnut, rocket, spinach and many more.
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"content": "An average of 3.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pesto_18843_16x9.jpg Nothing tastes like homemade pesto on your pasta. Certainly not the supermarket jars! Lower in salt and fresh tasting, dollop generously on pasta or spread onto baked fish or chicken. This recipe makes a bit batch so try freezing it in ice cube trays to use whenever you need it. 125g/4½oz pine nuts125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated1 large bunch fresh basil leaves1 clove garlic, crushed with the flat side of a knife200ml/7fl oz extra virgin olive oilsalt and freshly ground black peppersqueeze lemon juice 125g/4½oz pine nuts 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated 1 large bunch fresh basil leaves 1 clove garlic, crushed with the flat side of a knife 200ml/7fl oz extra virgin olive oil salt and freshly ground black pepper squeeze lemon juice Method Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Blend for a few seconds until it begins to come together and is smooth.Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Blend for a few seconds until it begins to come together and is smooth. Blend for a few seconds until it begins to come together and is smooth. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. Recipe tips For a change, try using pecorino cheese instead of Parmesan, it has a lovely salty flavour which works well in the pesto. Or reserve 25g/1oz of the toasted pine nuts and stir them through at the end to give the pesto more texture. There are various types of pesto, including walnut, rocket, spinach and many more."
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Moules marinière with cream, garlic and parsley recipe
An average of 4.9 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moulesmarinierewithc_71787_16x9.jpg Cook Rick Stein's impressive moules marinière in six simple steps. This is a simple dinner party dish that cooks in minutes once the mussels are prepped. Or scale it back for a romantic dinner for two. 1.75kg/4lb mussels1 garlic clove, finely chopped2 shallots, finely chopped15g/½oz buttera bouquet garni of parsley, thyme and bay leaves100ml/3½fl oz dry white wine or cider120ml/4fl oz double creamhandful of parsley leaves, roughly choppedcrusty bread, to serve 1.75kg/4lb mussels 1 garlic clove, finely chopped 2 shallots, finely chopped 15g/½oz butter a bouquet garni of parsley, thyme and bay leaves 100ml/3½fl oz dry white wine or cider 120ml/4fl oz double cream handful of parsley leaves, roughly chopped crusty bread, to serve Method Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.Pull out any tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. In a very large pan (ideally big enough to take all the mussels and only be half full), gently fry the garlic and shallots in the butter with the bouquet garni. Cook over a low heat until the shallots are soft and translucent.Add the mussels and wine (or cider). Turn up the heat, then cover with a lid and steam for 3–4 minutes. Give the pan a good shake every now and then. The mussels should open, discard any that stay closed.Remove the bouquet garni. Add the cream and chopped parsley and remove from the heat.Spoon into four large warmed bowls and serve with lots of crusty bread for mopping up the delicious sauce. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Pull out any tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. Pull out any tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. In a very large pan (ideally big enough to take all the mussels and only be half full), gently fry the garlic and shallots in the butter with the bouquet garni. Cook over a low heat until the shallots are soft and translucent. In a very large pan (ideally big enough to take all the mussels and only be half full), gently fry the garlic and shallots in the butter with the bouquet garni. Cook over a low heat until the shallots are soft and translucent. Add the mussels and wine (or cider). Turn up the heat, then cover with a lid and steam for 3–4 minutes. Give the pan a good shake every now and then. The mussels should open, discard any that stay closed. Add the mussels and wine (or cider). Turn up the heat, then cover with a lid and steam for 3–4 minutes. Give the pan a good shake every now and then. The mussels should open, discard any that stay closed. Remove the bouquet garni. Add the cream and chopped parsley and remove from the heat. Remove the bouquet garni. Add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread for mopping up the delicious sauce. Spoon into four large warmed bowls and serve with lots of crusty bread for mopping up the delicious sauce. Recipe tips If you are unsure how to prepare mussels, watch the technique video for lots of tips. In the UK mussels are best from October to March but they are available year round. When shopping, look for mussels with tightly closed shells (no broken shells) and that smell fresh (like the sea).
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"title": "Moules marinière with cream, garlic and parsley recipe",
"content": "An average of 4.9 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moulesmarinierewithc_71787_16x9.jpg Cook Rick Stein's impressive moules marinière in six simple steps. This is a simple dinner party dish that cooks in minutes once the mussels are prepped. Or scale it back for a romantic dinner for two. 1.75kg/4lb mussels1 garlic clove, finely chopped2 shallots, finely chopped15g/½oz buttera bouquet garni of parsley, thyme and bay leaves100ml/3½fl oz dry white wine or cider120ml/4fl oz double creamhandful of parsley leaves, roughly choppedcrusty bread, to serve 1.75kg/4lb mussels 1 garlic clove, finely chopped 2 shallots, finely chopped 15g/½oz butter a bouquet garni of parsley, thyme and bay leaves 100ml/3½fl oz dry white wine or cider 120ml/4fl oz double cream handful of parsley leaves, roughly chopped crusty bread, to serve Method Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.Pull out any tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. In a very large pan (ideally big enough to take all the mussels and only be half full), gently fry the garlic and shallots in the butter with the bouquet garni. Cook over a low heat until the shallots are soft and translucent.Add the mussels and wine (or cider). Turn up the heat, then cover with a lid and steam for 3–4 minutes. Give the pan a good shake every now and then. The mussels should open, discard any that stay closed.Remove the bouquet garni. Add the cream and chopped parsley and remove from the heat.Spoon into four large warmed bowls and serve with lots of crusty bread for mopping up the delicious sauce. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Pull out any tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. Pull out any tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell. In a very large pan (ideally big enough to take all the mussels and only be half full), gently fry the garlic and shallots in the butter with the bouquet garni. Cook over a low heat until the shallots are soft and translucent. In a very large pan (ideally big enough to take all the mussels and only be half full), gently fry the garlic and shallots in the butter with the bouquet garni. Cook over a low heat until the shallots are soft and translucent. Add the mussels and wine (or cider). Turn up the heat, then cover with a lid and steam for 3–4 minutes. Give the pan a good shake every now and then. The mussels should open, discard any that stay closed. Add the mussels and wine (or cider). Turn up the heat, then cover with a lid and steam for 3–4 minutes. Give the pan a good shake every now and then. The mussels should open, discard any that stay closed. Remove the bouquet garni. Add the cream and chopped parsley and remove from the heat. Remove the bouquet garni. Add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread for mopping up the delicious sauce. Spoon into four large warmed bowls and serve with lots of crusty bread for mopping up the delicious sauce. Recipe tips If you are unsure how to prepare mussels, watch the technique video for lots of tips. In the UK mussels are best from October to March but they are available year round. When shopping, look for mussels with tightly closed shells (no broken shells) and that smell fresh (like the sea)."
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Mushroom stroganoff recipe
An average of 4.5 out of 5 stars from 160 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_stroganoff_with_83256_16x9.jpg A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe. Each serving provides 352 kcal, 9.8g protein, 44.4g carbohydrate (of which 5g sugars), 14.4g fat (of which 7g saturates), 2.5g fibre and 1.07g salt. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced ½ tsp English mustard 1 tsp paprika 250ml/9fl oz vegetable stock, made from a stock cube 200g/7oz rice 200ml/7fl oz soured cream 1 lemon, cut into six wedges salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced ½ tsp English mustard 1 tsp paprika 250ml/9fl oz vegetable stock, made from a stock cube 200g/7oz rice 200ml/7fl oz soured cream 1 lemon, cut into six wedges salt and freshly ground black pepper Method Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft.Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown.Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.Cook the rice according to the packet instructions in a separate saucepan until tender.Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft. Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft. Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown. Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice. Cook the rice according to the packet instructions in a separate saucepan until tender. Cook the rice according to the packet instructions in a separate saucepan until tender. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Recipe tips In November 2023 this recipe was costed at an average of £4.05 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. Removing the mushrooms from the heat (as instructed in step 5) before adding the soured cream prevents the cream splitting. Split cream is where the whey separates from the curds, it looks grainy and unattractive but is still safe to eat. This can also happen if mushroom stroganoff is frozen and reheated – reheat gently to reduce the likelihood of the sauce splitting.
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"title": "Mushroom stroganoff recipe",
"content": "An average of 4.5 out of 5 stars from 160 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_stroganoff_with_83256_16x9.jpg A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe. Each serving provides 352 kcal, 9.8g protein, 44.4g carbohydrate (of which 5g sugars), 14.4g fat (of which 7g saturates), 2.5g fibre and 1.07g salt. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced ½ tsp English mustard 1 tsp paprika 250ml/9fl oz vegetable stock, made from a stock cube 200g/7oz rice 200ml/7fl oz soured cream 1 lemon, cut into six wedges salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced ½ tsp English mustard 1 tsp paprika 250ml/9fl oz vegetable stock, made from a stock cube 200g/7oz rice 200ml/7fl oz soured cream 1 lemon, cut into six wedges salt and freshly ground black pepper Method Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft.Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown.Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.Cook the rice according to the packet instructions in a separate saucepan until tender.Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft. Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft. Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown. Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice. Cook the rice according to the packet instructions in a separate saucepan until tender. Cook the rice according to the packet instructions in a separate saucepan until tender. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Recipe tips In November 2023 this recipe was costed at an average of £4.05 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. Removing the mushrooms from the heat (as instructed in step 5) before adding the soured cream prevents the cream splitting. Split cream is where the whey separates from the curds, it looks grainy and unattractive but is still safe to eat. This can also happen if mushroom stroganoff is frozen and reheated – reheat gently to reduce the likelihood of the sauce splitting."
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Shakshuka recipe
An average of 4.7 out of 5 stars from 94 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shakshouka_74716_16x9.jpg Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt. 3 tbsp olive oil2 large onions, thinly sliced4 peppers, preferably mixed colours, cut into long slices4 garlic cloves, finely chopped½ tsp cumin seeds½ tsp caraway seeds½ tsp cayenne pepper1 tbsp tomato or red pepper purée2 x 400g tins tomatoes1 small bunch fresh coriander, roughly chopped1 small bunch fresh parsley, roughly chopped8 free-range eggs85g/3oz feta, crumbled8 tbsp thick natural yoghurt or labnehsalt and freshly ground black pepper 3 tbsp olive oil 2 large onions, thinly sliced 4 peppers, preferably mixed colours, cut into long slices 4 garlic cloves, finely chopped ½ tsp cumin seeds ½ tsp caraway seeds ½ tsp cayenne pepper 1 tbsp tomato or red pepper purée 2 x 400g tins tomatoes 1 small bunch fresh coriander, roughly chopped 1 small bunch fresh parsley, roughly chopped 8 free-range eggs 85g/3oz feta, crumbled 8 tbsp thick natural yoghurt or labneh salt and freshly ground black pepper Method Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs.Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Recipe tips It might be difficult to find space for 8 eggs in one large frying pan. At this stage, the sauce can be divided between two pans. If your largest pan doesn't have a lid, you can use a large piece of kitchen foil as a makeshift lid. Add 100g/3½oz kale or rainbow chard when you cook the onions for an extra vegetable boost.
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"title": "Shakshuka recipe",
"content": "An average of 4.7 out of 5 stars from 94 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shakshouka_74716_16x9.jpg Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for a completely moreish dish. Each serving provides 462 kcal, 26g protein, 28g carbohydrates (of which 25g sugars), 25g fat (of which 8g saturates), 8.5g fibre and 1.4g salt. 3 tbsp olive oil2 large onions, thinly sliced4 peppers, preferably mixed colours, cut into long slices4 garlic cloves, finely chopped½ tsp cumin seeds½ tsp caraway seeds½ tsp cayenne pepper1 tbsp tomato or red pepper purée2 x 400g tins tomatoes1 small bunch fresh coriander, roughly chopped1 small bunch fresh parsley, roughly chopped8 free-range eggs85g/3oz feta, crumbled8 tbsp thick natural yoghurt or labnehsalt and freshly ground black pepper 3 tbsp olive oil 2 large onions, thinly sliced 4 peppers, preferably mixed colours, cut into long slices 4 garlic cloves, finely chopped ½ tsp cumin seeds ½ tsp caraway seeds ½ tsp cayenne pepper 1 tbsp tomato or red pepper purée 2 x 400g tins tomatoes 1 small bunch fresh coriander, roughly chopped 1 small bunch fresh parsley, roughly chopped 8 free-range eggs 85g/3oz feta, crumbled 8 tbsp thick natural yoghurt or labneh salt and freshly ground black pepper Method Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs.Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water. Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs. Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side. Recipe tips It might be difficult to find space for 8 eggs in one large frying pan. At this stage, the sauce can be divided between two pans. If your largest pan doesn't have a lid, you can use a large piece of kitchen foil as a makeshift lid. Add 100g/3½oz kale or rainbow chard when you cook the onions for an extra vegetable boost."
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Vegetable pasta bake recipe
An average of 4.6 out of 5 stars from 259 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_pasta_bake_15082_16x9.jpg We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt. 1 red pepper, seeds removed, cut into bite-size chunks1 yellow pepper, seeds removed, cut into bite-size chunks1 aubergine, finely chopped1 courgette, finely chopped1 red onion, sliced3 tbsp olive oil150g/5½oz cherry tomatoes, halved400g tin chopped tomatoes2 garlic cloves, crushed3 tbsp roughly chopped basil300g/10½oz pasta, such as rigatoni or penne150g/5½oz ball mozzarella, drained and finely chopped2 tbsp pesto 2–3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternativesalt and freshly ground black pepper 1 red pepper, seeds removed, cut into bite-size chunks 1 yellow pepper, seeds removed, cut into bite-size chunks 1 aubergine, finely chopped 1 courgette, finely chopped 1 red onion, sliced 3 tbsp olive oil 150g/5½oz cherry tomatoes, halved 400g tin chopped tomatoes 2 garlic cloves, crushed 3 tbsp roughly chopped basil 300g/10½oz pasta, such as rigatoni or penne 150g/5½oz ball mozzarella, drained and finely chopped 2 tbsp pesto 2–3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown. Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes. Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes. Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Recipe tips Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Adding pasta cooking water to the vegetables is an easy way to create a sauce as the starch in the water acts as a binder. When roasting the vegetables, they don't need to be fully roasted before adding the pasta, just golden as directed in the recipe. You don't want fully charred edges as they will cook further after adding the pasta and could burn and become bitter.
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"title": "Vegetable pasta bake recipe",
"content": "An average of 4.6 out of 5 stars from 259 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_pasta_bake_15082_16x9.jpg We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt. 1 red pepper, seeds removed, cut into bite-size chunks1 yellow pepper, seeds removed, cut into bite-size chunks1 aubergine, finely chopped1 courgette, finely chopped1 red onion, sliced3 tbsp olive oil150g/5½oz cherry tomatoes, halved400g tin chopped tomatoes2 garlic cloves, crushed3 tbsp roughly chopped basil300g/10½oz pasta, such as rigatoni or penne150g/5½oz ball mozzarella, drained and finely chopped2 tbsp pesto 2–3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternativesalt and freshly ground black pepper 1 red pepper, seeds removed, cut into bite-size chunks 1 yellow pepper, seeds removed, cut into bite-size chunks 1 aubergine, finely chopped 1 courgette, finely chopped 1 red onion, sliced 3 tbsp olive oil 150g/5½oz cherry tomatoes, halved 400g tin chopped tomatoes 2 garlic cloves, crushed 3 tbsp roughly chopped basil 300g/10½oz pasta, such as rigatoni or penne 150g/5½oz ball mozzarella, drained and finely chopped 2 tbsp pesto 2–3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown. Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes. Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes. Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted. Recipe tips Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Adding pasta cooking water to the vegetables is an easy way to create a sauce as the starch in the water acts as a binder. When roasting the vegetables, they don't need to be fully roasted before adding the pasta, just golden as directed in the recipe. You don't want fully charred edges as they will cook further after adding the pasta and could burn and become bitter."
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992a3dcbc825d5d756b66d66bdb8bc967534a243467952f81b03cce9c6aa1325
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Nigel Slater's apple crumble with oats recipe
An average of 4.6 out of 5 stars from 170 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecrumble_89166_16x9.jpg Adding oats to your crumble topping does add extra fibre, but it mainly just tastes good and gives great crunch. If you hate soggy crumble toppings this is the apple crumble for you! 1kg/2lb 3½oz Bramley applessugar (any type), to taste (see recipe tips)1 tbsp water or apple juice100g/3½oz plain flour75g/2½oz butter50g/2oz rolled oats100g/3½oz demerara sugar 1kg/2lb 3½oz Bramley apples sugar (any type), to taste (see recipe tips) 1 tbsp water or apple juice 100g/3½oz plain flour 75g/2½oz butter 50g/2oz rolled oats 100g/3½oz demerara sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften.Transfer the apple mixture to a shallow ovenproof dish.Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.)Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Transfer the apple mixture to a shallow ovenproof dish. Transfer the apple mixture to a shallow ovenproof dish. Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Recipe tips Giving the apples a headstart on the hob before baking the crumble ensures they are transformed into a fluffy purée. You can also taste for sweetness as apples do vary significantly. At this stage you can also add a little bit of cinnamon to the apples, if you like.
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"title": "Nigel Slater's apple crumble with oats recipe",
"content": "An average of 4.6 out of 5 stars from 170 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecrumble_89166_16x9.jpg Adding oats to your crumble topping does add extra fibre, but it mainly just tastes good and gives great crunch. If you hate soggy crumble toppings this is the apple crumble for you! 1kg/2lb 3½oz Bramley applessugar (any type), to taste (see recipe tips)1 tbsp water or apple juice100g/3½oz plain flour75g/2½oz butter50g/2oz rolled oats100g/3½oz demerara sugar 1kg/2lb 3½oz Bramley apples sugar (any type), to taste (see recipe tips) 1 tbsp water or apple juice 100g/3½oz plain flour 75g/2½oz butter 50g/2oz rolled oats 100g/3½oz demerara sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften.Transfer the apple mixture to a shallow ovenproof dish.Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.)Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Transfer the apple mixture to a shallow ovenproof dish. Transfer the apple mixture to a shallow ovenproof dish. Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Recipe tips Giving the apples a headstart on the hob before baking the crumble ensures they are transformed into a fluffy purée. You can also taste for sweetness as apples do vary significantly. At this stage you can also add a little bit of cinnamon to the apples, if you like."
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Easy chicken casserole recipe
You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 minutes rather than 45 minutes before adding the leek. What's the difference between stew and casserole? Casseroles are cooked in the oven and stews are cooked on the hob, but there's often not much difference in the ingredients. What goes with a chicken casserole? Casseroles are lovely by themselves or with crusty bread, but if you want something more substantial mashed, boiled or baked potatoes are a good option. My casserole is watery, how do I thicken it? The long gentle cook should have thickened the sauce sufficiently, but you can thicken it further by simmering on the hob until the volume of liquid has reduced. Alternatively, mix 1 tbsp cornflour with 1 tbsp cold water to make a slurry, stir into the casserole and cook for a few minutes until thickened. Can you freeze a chicken casserole? Yes, you can cool the chicken casserole completely and then transfer to a freezer-safe, air-tight plastic box (in portions, if needed). Freeze for up to 3 months. Defrost the casserole in the fridge overnight, then gently re-heat on the stove until piping hot.
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"title": "Easy chicken casserole recipe",
"content": "You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 minutes rather than 45 minutes before adding the leek. What's the difference between stew and casserole? Casseroles are cooked in the oven and stews are cooked on the hob, but there's often not much difference in the ingredients. What goes with a chicken casserole? Casseroles are lovely by themselves or with crusty bread, but if you want something more substantial mashed, boiled or baked potatoes are a good option. My casserole is watery, how do I thicken it? The long gentle cook should have thickened the sauce sufficiently, but you can thicken it further by simmering on the hob until the volume of liquid has reduced. Alternatively, mix 1 tbsp cornflour with 1 tbsp cold water to make a slurry, stir into the casserole and cook for a few minutes until thickened. Can you freeze a chicken casserole? Yes, you can cool the chicken casserole completely and then transfer to a freezer-safe, air-tight plastic box (in portions, if needed). Freeze for up to 3 months. Defrost the casserole in the fridge overnight, then gently re-heat on the stove until piping hot."
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Courgette rigatoni with crispy halloumi recipe
An average of 4.3 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_rigatoni_with_86924_16x9.jpg Enjoy a silky smooth pasta sauce made with courgette and lemon, all topped with cubes of fried halloumi. A quick and comforting midweek meal. 4 tbsp olive oil, plus a drizzle4 garlic cloves, thinly sliced 750g/1lb 10oz courgettes (about 4–5), trimmed and coarsely grated¼ –½ tsp dried chilli flakes 1 lemon, juice only 350g/12oz rigatoni pasta150g/5½oz halloumi1 tbsp honey few sprigs of fresh mint, leaves picked and thinly slicedsea salt and freshly ground black pepper 4 tbsp olive oil, plus a drizzle 4 garlic cloves, thinly sliced 750g/1lb 10oz courgettes (about 4–5), trimmed and coarsely grated ¼ –½ tsp dried chilli flakes 1 lemon, juice only 350g/12oz rigatoni pasta 150g/5½oz halloumi 1 tbsp honey few sprigs of fresh mint, leaves picked and thinly sliced sea salt and freshly ground black pepper Method Place a large frying pan over a medium–low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes. Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm–1cm/¼–½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3–5 minutes until golden all over. Finish by drizzling with the honey. Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth. When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper. Place a large frying pan over a medium–low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes. Place a large frying pan over a medium–low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes. Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm–1cm/¼–½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3–5 minutes until golden all over. Finish by drizzling with the honey. When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm–1cm/¼–½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3–5 minutes until golden all over. Finish by drizzling with the honey. Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth. Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth. When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper. When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper.
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"title": "Courgette rigatoni with crispy halloumi recipe",
"content": "An average of 4.3 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_rigatoni_with_86924_16x9.jpg Enjoy a silky smooth pasta sauce made with courgette and lemon, all topped with cubes of fried halloumi. A quick and comforting midweek meal. 4 tbsp olive oil, plus a drizzle4 garlic cloves, thinly sliced 750g/1lb 10oz courgettes (about 4–5), trimmed and coarsely grated¼ –½ tsp dried chilli flakes 1 lemon, juice only 350g/12oz rigatoni pasta150g/5½oz halloumi1 tbsp honey few sprigs of fresh mint, leaves picked and thinly slicedsea salt and freshly ground black pepper 4 tbsp olive oil, plus a drizzle 4 garlic cloves, thinly sliced 750g/1lb 10oz courgettes (about 4–5), trimmed and coarsely grated ¼ –½ tsp dried chilli flakes 1 lemon, juice only 350g/12oz rigatoni pasta 150g/5½oz halloumi 1 tbsp honey few sprigs of fresh mint, leaves picked and thinly sliced sea salt and freshly ground black pepper Method Place a large frying pan over a medium–low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes. Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm–1cm/¼–½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3–5 minutes until golden all over. Finish by drizzling with the honey. Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth. When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper. Place a large frying pan over a medium–low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes. Place a large frying pan over a medium–low heat and add 4 tablespoons of olive oil along with the garlic. Fry for a minute or so, until the garlic starts to turn a little golden, then add the grated courgette and dried chilli flakes. Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Season generously with salt and pepper and cook for about 20 minutes, stirring occasionally, until the courgettes have cooked down, collapsed and become almost creamy. Finely grate in 50g/1¾oz of the halloumi and add the lemon juice. Give it all a stir. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. Meanwhile, bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm–1cm/¼–½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3–5 minutes until golden all over. Finish by drizzling with the honey. When the pasta is almost ready, cut the remaining 100g/3½oz of halloumi into small cubes (about 5mm–1cm/¼–½in). Place a frying pan over a medium heat. Add a drizzle of olive oil then add the halloumi in a single layer and fry for 3–5 minutes until golden all over. Finish by drizzling with the honey. Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth. Once the pasta is cooked, use a slotted spoon to transfer the rigatoni into the cooked courgettes, along with a few ladlefuls of the pasta water. Keep stirring to combine, adding enough pasta water to make it silky smooth. When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper. When it's ready, stir through the golden halloumi and sliced mint leaves and serve with a good grating of black pepper."
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b8f762d15e266249f96667f82f903a089f38cd27d982e105e83644a40d982ea0
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Air fryer tomato, pepper and feta pasta recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_tomato_pepper_91479_16x9.jpg A versatile air fryer pasta dish that is full of flavour and goodness, with fresh tomatoes, red pepper, feta and olives. It’s perfect for any type of fresh pasta, filled pasta or gnocchi. 600g/1lb 5oz tomatoes, roughly chopped1 red pepper, seeds removed, roughly chopped2 fresh bay leaves 2 sprigs fresh rosemary, leaves chopped1 tbsp sun-dried tomato paste 3 tbsp extra virgin olive oil 1 vegetable or chicken stock cube, crumbled1 tsp smoked paprika250g/9oz fresh pasta 80g/2¾oz pitted Kalamata olives, halved80g/2¾oz feta, crumbled2 tbsp fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper 600g/1lb 5oz tomatoes, roughly chopped 1 red pepper, seeds removed, roughly chopped 2 fresh bay leaves 2 sprigs fresh rosemary, leaves chopped 1 tbsp sun-dried tomato paste 3 tbsp extra virgin olive oil 1 vegetable or chicken stock cube, crumbled 1 tsp smoked paprika 250g/9oz fresh pasta 80g/2¾oz pitted Kalamata olives, halved 80g/2¾oz feta, crumbled 2 tbsp fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper Method Preheat the air fryer to 180C. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer. Season with salt and pepper and cook for 15 minutes, stirring twice.Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth.Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes.Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer. Season with salt and pepper and cook for 15 minutes, stirring twice. Season with salt and pepper and cook for 15 minutes, stirring twice. Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth. Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth. Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes. Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes. Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve. Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve. Recipe tips You can also make this with dried pasta, but cook it according to the packet instructions first and then stir into the blended sauce. You can continue to air-fry it so it's more like a pasta bake or serve it immediately. This sauce goes well with breaded chicken or fish, instead of the pasta. If you like, swap the paprika for chilli or the olives for capers. For extra veggies, grate in some fresh courgettes.
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"title": "Air fryer tomato, pepper and feta pasta recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_tomato_pepper_91479_16x9.jpg A versatile air fryer pasta dish that is full of flavour and goodness, with fresh tomatoes, red pepper, feta and olives. It’s perfect for any type of fresh pasta, filled pasta or gnocchi. 600g/1lb 5oz tomatoes, roughly chopped1 red pepper, seeds removed, roughly chopped2 fresh bay leaves 2 sprigs fresh rosemary, leaves chopped1 tbsp sun-dried tomato paste 3 tbsp extra virgin olive oil 1 vegetable or chicken stock cube, crumbled1 tsp smoked paprika250g/9oz fresh pasta 80g/2¾oz pitted Kalamata olives, halved80g/2¾oz feta, crumbled2 tbsp fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper 600g/1lb 5oz tomatoes, roughly chopped 1 red pepper, seeds removed, roughly chopped 2 fresh bay leaves 2 sprigs fresh rosemary, leaves chopped 1 tbsp sun-dried tomato paste 3 tbsp extra virgin olive oil 1 vegetable or chicken stock cube, crumbled 1 tsp smoked paprika 250g/9oz fresh pasta 80g/2¾oz pitted Kalamata olives, halved 80g/2¾oz feta, crumbled 2 tbsp fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper Method Preheat the air fryer to 180C. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer. Season with salt and pepper and cook for 15 minutes, stirring twice.Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth.Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes.Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer. Season with salt and pepper and cook for 15 minutes, stirring twice. Season with salt and pepper and cook for 15 minutes, stirring twice. Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth. Carefully remove the dish from the air fryer. Discard the bay leaves and then, using a stick blender, blitz until smooth. Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes. Put the dish back into the air fryer and spoon in the pasta, stirring to ensure it is well coated in the sauce. Cook for a further 8 minutes. Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve. Scatter over the olives, feta and parsley and mix well. Grind over plenty of black pepper and serve. Recipe tips You can also make this with dried pasta, but cook it according to the packet instructions first and then stir into the blended sauce. You can continue to air-fry it so it's more like a pasta bake or serve it immediately. This sauce goes well with breaded chicken or fish, instead of the pasta. If you like, swap the paprika for chilli or the olives for capers. For extra veggies, grate in some fresh courgettes."
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6ea1906b527100157249343667f317a718d07a4c196dee150e854d3e4f95b5a6
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Boulangère potatoes recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boulangre_potatoes_44898_16x9.jpg This classic, comforting and impressive French potato side dish makes a beautiful addition to Christmas dinner. 2 tbsp olive oil 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 tbsp finely chopped fresh thyme leaves1kg/2lb 4oz medium-sized Maris Piper or Desirée potatoes, peeled and thinly sliced using a mandolin or sharp knife80g/2¾oz butter 400ml/14fl oz vegetable stock75g/2¾oz gruyère, gratedsalt and freshly ground black pepper 2 tbsp olive oil 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 tbsp finely chopped fresh thyme leaves 1kg/2lb 4oz medium-sized Maris Piper or Desirée potatoes, peeled and thinly sliced using a mandolin or sharp knife 80g/2¾oz butter 400ml/14fl oz vegetable stock 75g/2¾oz gruyère, grated salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 10 minutes, stirring often, or until just softened and lightly golden. Place the potatoes in a large bowl and season with salt and pepper. Stir in the onion mixture.Preheat the oven to 200C/180C Fan/Gas 6. Take a small slither of the butter and grease a 26cm/10½in deep round baking dish. Positiion the potatoes and onions on their sides in a circle around the outside of the dish, then add more circles inside until you get to the middle– they should be packed in snuggly. Pour over the stock and dot over the rest of the butter. Cover tightly with kitchen foil and bake for 45 minutes or until the potatoes are soft and cooked through. Turn the oven up to 220C/200C Fan/Gas 7. Remove the foil and scatter over the cheese. Bake for a further 10–15 minutes or until the top is golden and crispy. Serve immediately. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 10 minutes, stirring often, or until just softened and lightly golden. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 10 minutes, stirring often, or until just softened and lightly golden. Place the potatoes in a large bowl and season with salt and pepper. Stir in the onion mixture. Place the potatoes in a large bowl and season with salt and pepper. Stir in the onion mixture. Preheat the oven to 200C/180C Fan/Gas 6. Take a small slither of the butter and grease a 26cm/10½in deep round baking dish. Positiion the potatoes and onions on their sides in a circle around the outside of the dish, then add more circles inside until you get to the middle– they should be packed in snuggly. Preheat the oven to 200C/180C Fan/Gas 6. Take a small slither of the butter and grease a 26cm/10½in deep round baking dish. Positiion the potatoes and onions on their sides in a circle around the outside of the dish, then add more circles inside until you get to the middle– they should be packed in snuggly. Pour over the stock and dot over the rest of the butter. Cover tightly with kitchen foil and bake for 45 minutes or until the potatoes are soft and cooked through. Pour over the stock and dot over the rest of the butter. Cover tightly with kitchen foil and bake for 45 minutes or until the potatoes are soft and cooked through. Turn the oven up to 220C/200C Fan/Gas 7. Remove the foil and scatter over the cheese. Bake for a further 10–15 minutes or until the top is golden and crispy. Turn the oven up to 220C/200C Fan/Gas 7. Remove the foil and scatter over the cheese. Bake for a further 10–15 minutes or until the top is golden and crispy. Serve immediately. Serve immediately.
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"title": "Boulangère potatoes recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boulangre_potatoes_44898_16x9.jpg This classic, comforting and impressive French potato side dish makes a beautiful addition to Christmas dinner. 2 tbsp olive oil 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 tbsp finely chopped fresh thyme leaves1kg/2lb 4oz medium-sized Maris Piper or Desirée potatoes, peeled and thinly sliced using a mandolin or sharp knife80g/2¾oz butter 400ml/14fl oz vegetable stock75g/2¾oz gruyère, gratedsalt and freshly ground black pepper 2 tbsp olive oil 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 tbsp finely chopped fresh thyme leaves 1kg/2lb 4oz medium-sized Maris Piper or Desirée potatoes, peeled and thinly sliced using a mandolin or sharp knife 80g/2¾oz butter 400ml/14fl oz vegetable stock 75g/2¾oz gruyère, grated salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 10 minutes, stirring often, or until just softened and lightly golden. Place the potatoes in a large bowl and season with salt and pepper. Stir in the onion mixture.Preheat the oven to 200C/180C Fan/Gas 6. Take a small slither of the butter and grease a 26cm/10½in deep round baking dish. Positiion the potatoes and onions on their sides in a circle around the outside of the dish, then add more circles inside until you get to the middle– they should be packed in snuggly. Pour over the stock and dot over the rest of the butter. Cover tightly with kitchen foil and bake for 45 minutes or until the potatoes are soft and cooked through. Turn the oven up to 220C/200C Fan/Gas 7. Remove the foil and scatter over the cheese. Bake for a further 10–15 minutes or until the top is golden and crispy. Serve immediately. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 10 minutes, stirring often, or until just softened and lightly golden. Heat the oil in a frying pan over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 10 minutes, stirring often, or until just softened and lightly golden. Place the potatoes in a large bowl and season with salt and pepper. Stir in the onion mixture. Place the potatoes in a large bowl and season with salt and pepper. Stir in the onion mixture. Preheat the oven to 200C/180C Fan/Gas 6. Take a small slither of the butter and grease a 26cm/10½in deep round baking dish. Positiion the potatoes and onions on their sides in a circle around the outside of the dish, then add more circles inside until you get to the middle– they should be packed in snuggly. Preheat the oven to 200C/180C Fan/Gas 6. Take a small slither of the butter and grease a 26cm/10½in deep round baking dish. Positiion the potatoes and onions on their sides in a circle around the outside of the dish, then add more circles inside until you get to the middle– they should be packed in snuggly. Pour over the stock and dot over the rest of the butter. Cover tightly with kitchen foil and bake for 45 minutes or until the potatoes are soft and cooked through. Pour over the stock and dot over the rest of the butter. Cover tightly with kitchen foil and bake for 45 minutes or until the potatoes are soft and cooked through. Turn the oven up to 220C/200C Fan/Gas 7. Remove the foil and scatter over the cheese. Bake for a further 10–15 minutes or until the top is golden and crispy. Turn the oven up to 220C/200C Fan/Gas 7. Remove the foil and scatter over the cheese. Bake for a further 10–15 minutes or until the top is golden and crispy. Serve immediately. Serve immediately."
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1577ee708fb3f3d7271c4c0c8c28d5a4fe00a60a134f142ebb942f86c15b58f0
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Make and freeze roast vegetables recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_vegetables_80769_16x9.jpg Roast veg can make the basis of so many delicious meals – pasta, salads, frittatas, soups and more! Freeze your seasonal summer veg for dark winter nights and avoid buying air-freighted or hot housed produce. You'll save the flavours of summer and a lot of time. Each serving provides 221 kcal, 6g protein, 16g carbohydrates (of which 14g sugars), 13g fat (of which 2g saturates), 10g fibre and 0.1g salt. 1 red onion, cut into eighths 4 garlic cloves, smashed with skins on2 aubergines, cut into 2.5cm/1in thick slices500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices2 red, yellow or orange peppers, thinly sliced500g/1lb 2oz cherry tomatoes4 tbsp olive oilsalt and freshly ground black pepper 1 red onion, cut into eighths 4 garlic cloves, smashed with skins on 2 aubergines, cut into 2.5cm/1in thick slices 500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices 2 red, yellow or orange peppers, thinly sliced 500g/1lb 2oz cherry tomatoes 4 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft.Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft. Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft. Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Recipe tips Other roast veg to include: carrots, celery, mushrooms, fennel, summer squash, beetroot and other root veg. These make and freeze roasted vegetables are fantastic in quiches, frittatas and ratatouille, or blended into soups and sauces. They will keep in the freezer for up to 3 months.
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"url": "https://www.bbc.co.uk/food/recipes/roast_vegetables_80769",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Make and freeze roast vegetables recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_vegetables_80769_16x9.jpg Roast veg can make the basis of so many delicious meals – pasta, salads, frittatas, soups and more! Freeze your seasonal summer veg for dark winter nights and avoid buying air-freighted or hot housed produce. You'll save the flavours of summer and a lot of time. Each serving provides 221 kcal, 6g protein, 16g carbohydrates (of which 14g sugars), 13g fat (of which 2g saturates), 10g fibre and 0.1g salt. 1 red onion, cut into eighths 4 garlic cloves, smashed with skins on2 aubergines, cut into 2.5cm/1in thick slices500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices2 red, yellow or orange peppers, thinly sliced500g/1lb 2oz cherry tomatoes4 tbsp olive oilsalt and freshly ground black pepper 1 red onion, cut into eighths 4 garlic cloves, smashed with skins on 2 aubergines, cut into 2.5cm/1in thick slices 500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices 2 red, yellow or orange peppers, thinly sliced 500g/1lb 2oz cherry tomatoes 4 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft.Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft. Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft. Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Recipe tips Other roast veg to include: carrots, celery, mushrooms, fennel, summer squash, beetroot and other root veg. These make and freeze roasted vegetables are fantastic in quiches, frittatas and ratatouille, or blended into soups and sauces. They will keep in the freezer for up to 3 months."
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b0cc9827ebe0df3e342a5484414e955761b095e9b3930899979a18eeeecaa064
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Root vegetable traybake recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/root_vegetable_traybake_06195_16x9.jpg This colourful all-in-one root vegetable traybake with sage and onion balls is a delicious veggie main course that all the family will love. Serve with a bowl of steamed green veg, if you like. 300g/10½oz carrots, left whole if slender, or cut lengthways300g/10½oz celeriac, peeled and cut into wedges300g/10½oz beetroot, cut into wedges2 tbsp olive or walnut oil2 red onions, cut into wedgesfew sprigs thyme400g tin cannellini beans, drained and rinsedsalt and freshly ground black pepper 300g/10½oz carrots, left whole if slender, or cut lengthways 300g/10½oz celeriac, peeled and cut into wedges 300g/10½oz beetroot, cut into wedges 2 tbsp olive or walnut oil 2 red onions, cut into wedges few sprigs thyme 400g tin cannellini beans, drained and rinsed salt and freshly ground black pepper 1 tbsp olive oil15g/½oz butter1 large onion, finely chopped1 tsp dried sage, crumbled1 lemon, grated zest150g/5½oz fresh breadcrumbs1 free-range egg, beaten 1 tbsp olive oil 15g/½oz butter 1 large onion, finely chopped 1 tsp dried sage, crumbled 1 lemon, grated zest 150g/5½oz fresh breadcrumbs 1 free-range egg, beaten 150ml/5fl oz cider1 tsp Dijon mustard1 tsp redcurrant or apple or herb jelly1 tsp yeast extract, such as Marmite150ml/5fl oz vegetable stock, heated 150ml/5fl oz cider 1 tsp Dijon mustard 1 tsp redcurrant or apple or herb jelly 1 tsp yeast extract, such as Marmite 150ml/5fl oz vegetable stock, heated Method Preheat the oven to 200C/180C Fan/Gas 6.Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.)Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes.While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls.To make the sauce, whisk everything together.Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.) Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.) Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. To make the sauce, whisk everything together. To make the sauce, whisk everything together. Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Recipe tips To make vegan sage and onion balls, replace the butter with another tablespoon of olive oil. Save the liquid (aquafaba) from the cannellini beans and use about 3 tablespoons in place of the egg to bind the mixture together.
|
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"url": "https://www.bbc.co.uk/food/recipes/root_vegetable_traybake_06195",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Root vegetable traybake recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/root_vegetable_traybake_06195_16x9.jpg This colourful all-in-one root vegetable traybake with sage and onion balls is a delicious veggie main course that all the family will love. Serve with a bowl of steamed green veg, if you like. 300g/10½oz carrots, left whole if slender, or cut lengthways300g/10½oz celeriac, peeled and cut into wedges300g/10½oz beetroot, cut into wedges2 tbsp olive or walnut oil2 red onions, cut into wedgesfew sprigs thyme400g tin cannellini beans, drained and rinsedsalt and freshly ground black pepper 300g/10½oz carrots, left whole if slender, or cut lengthways 300g/10½oz celeriac, peeled and cut into wedges 300g/10½oz beetroot, cut into wedges 2 tbsp olive or walnut oil 2 red onions, cut into wedges few sprigs thyme 400g tin cannellini beans, drained and rinsed salt and freshly ground black pepper 1 tbsp olive oil15g/½oz butter1 large onion, finely chopped1 tsp dried sage, crumbled1 lemon, grated zest150g/5½oz fresh breadcrumbs1 free-range egg, beaten 1 tbsp olive oil 15g/½oz butter 1 large onion, finely chopped 1 tsp dried sage, crumbled 1 lemon, grated zest 150g/5½oz fresh breadcrumbs 1 free-range egg, beaten 150ml/5fl oz cider1 tsp Dijon mustard1 tsp redcurrant or apple or herb jelly1 tsp yeast extract, such as Marmite150ml/5fl oz vegetable stock, heated 150ml/5fl oz cider 1 tsp Dijon mustard 1 tsp redcurrant or apple or herb jelly 1 tsp yeast extract, such as Marmite 150ml/5fl oz vegetable stock, heated Method Preheat the oven to 200C/180C Fan/Gas 6.Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.)Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes.While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls.To make the sauce, whisk everything together.Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.) Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.) Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. To make the sauce, whisk everything together. To make the sauce, whisk everything together. Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Recipe tips To make vegan sage and onion balls, replace the butter with another tablespoon of olive oil. Save the liquid (aquafaba) from the cannellini beans and use about 3 tablespoons in place of the egg to bind the mixture together."
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48493ad6dc71b832668a14e196eb8f5766d3a7c4b1fa0fd32b79a70e67475a1b
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Roasted cauliflower recipe
Roasted cauliflower with cashew nuts An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_with_46960_16x9.jpg With earthy cauliflower, sweet and nutty cashew and a deep umami note from the Parmesan, this quick roasted cauliflower recipe is easy yet impressive. 1 large cauliflower, broken into florets1 lime, zest and juice only2 garlic cloves, finely chopped1 tbsp olive oil or nut oil100g/3½oz cashew nutssalt and freshly ground black pepper25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated 1 large cauliflower, broken into florets 1 lime, zest and juice only 2 garlic cloves, finely chopped 1 tbsp olive oil or nut oil 100g/3½oz cashew nuts salt and freshly ground black pepper 25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated Method Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes.Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper.Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes. Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper. Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper. Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve. Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve.
|
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"url": "https://www.bbc.co.uk/food/recipes/roast_cauliflower_with_46960",
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"title": "Roasted cauliflower recipe",
"content": "Roasted cauliflower with cashew nuts An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_cauliflower_with_46960_16x9.jpg With earthy cauliflower, sweet and nutty cashew and a deep umami note from the Parmesan, this quick roasted cauliflower recipe is easy yet impressive. 1 large cauliflower, broken into florets1 lime, zest and juice only2 garlic cloves, finely chopped1 tbsp olive oil or nut oil100g/3½oz cashew nutssalt and freshly ground black pepper25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated 1 large cauliflower, broken into florets 1 lime, zest and juice only 2 garlic cloves, finely chopped 1 tbsp olive oil or nut oil 100g/3½oz cashew nuts salt and freshly ground black pepper 25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated Method Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes.Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper.Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes. Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper. Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper. Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve. Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve."
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45a2f30a15923ca01677da692f7d30b6fd6da93c6dcb5c9dcdbf012fc21192ca
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Christmas bubble and squeak recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bauble_and_squeak_09032_16x9.jpg Feel free to vary the ingredients in this Boxing Day bubble and squeak. This is awfully good with a little chutney. 50g/2oz butter 1 red onion, sliced6 juniper berries200g/7oz leftover goose, torn into pieces200g/7oz leftover ham, torn into pieces200g/7oz leftover roast pumpkin, cut into chunks100g/3½oz leftover stuffing8 leftover roast potatoes, cut into chunks5 rashers leftover bacon, chopped into large pieces6-8 raw Brussels sprouts, halved 50g/2oz butter 1 red onion, sliced 6 juniper berries 200g/7oz leftover goose, torn into pieces 200g/7oz leftover ham, torn into pieces 200g/7oz leftover roast pumpkin, cut into chunks 100g/3½oz leftover stuffing 8 leftover roast potatoes, cut into chunks 5 rashers leftover bacon, chopped into large pieces 6-8 raw Brussels sprouts, halved Method Melt the butter in a large pan and fry the red onion until softened.Crush the juniper with a mortar and pestle and add to the onions.When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.) Melt the butter in a large pan and fry the red onion until softened. Melt the butter in a large pan and fry the red onion until softened. Crush the juniper with a mortar and pestle and add to the onions. Crush the juniper with a mortar and pestle and add to the onions. When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.) Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.)
|
{
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bauble_and_squeak_09032",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas bubble and squeak recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bauble_and_squeak_09032_16x9.jpg Feel free to vary the ingredients in this Boxing Day bubble and squeak. This is awfully good with a little chutney. 50g/2oz butter 1 red onion, sliced6 juniper berries200g/7oz leftover goose, torn into pieces200g/7oz leftover ham, torn into pieces200g/7oz leftover roast pumpkin, cut into chunks100g/3½oz leftover stuffing8 leftover roast potatoes, cut into chunks5 rashers leftover bacon, chopped into large pieces6-8 raw Brussels sprouts, halved 50g/2oz butter 1 red onion, sliced 6 juniper berries 200g/7oz leftover goose, torn into pieces 200g/7oz leftover ham, torn into pieces 200g/7oz leftover roast pumpkin, cut into chunks 100g/3½oz leftover stuffing 8 leftover roast potatoes, cut into chunks 5 rashers leftover bacon, chopped into large pieces 6-8 raw Brussels sprouts, halved Method Melt the butter in a large pan and fry the red onion until softened.Crush the juniper with a mortar and pestle and add to the onions.When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.) Melt the butter in a large pan and fry the red onion until softened. Melt the butter in a large pan and fry the red onion until softened. Crush the juniper with a mortar and pestle and add to the onions. Crush the juniper with a mortar and pestle and add to the onions. When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.) Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.)"
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14e5d31fb6e26816f3482a3138745da47181639c585cc902ec00553a1b06e3c3
|
Nigella's potato and pepper bake recipe
An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/potato_and_pepper_bake_76628_16x9.jpg I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices. 2kg/4lb 8oz maincrop waxy potatoes, such as Cyprus2 x 290g jars chargrilled peppers in oil2 tbsp coriander seeds 2kg/4lb 8oz maincrop waxy potatoes, such as Cyprus 2 x 290g jars chargrilled peppers in oil 2 tbsp coriander seeds Method Preheat the oven to 220C/200C Fan/Gas 7.Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin. Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin. Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners. Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners. Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot. Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot. Recipe tips To make ahead: peel and slice the potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using. Cool leftovers, then cover and refrigerate as quickly as possible. They will keep in fridge for up to 5 days. Reheat on a baking tray in a 200C/180C Fan/Gas 6 oven for about 20 minutes (timing will depend on quantity).
|
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"url": "https://www.bbc.co.uk/food/recipes/potato_and_pepper_bake_76628",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nigella's potato and pepper bake recipe",
"content": "An average of 4.2 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/potato_and_pepper_bake_76628_16x9.jpg I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices. 2kg/4lb 8oz maincrop waxy potatoes, such as Cyprus2 x 290g jars chargrilled peppers in oil2 tbsp coriander seeds 2kg/4lb 8oz maincrop waxy potatoes, such as Cyprus 2 x 290g jars chargrilled peppers in oil 2 tbsp coriander seeds Method Preheat the oven to 220C/200C Fan/Gas 7.Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin. Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin. Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners. Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners. Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot. Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot. Recipe tips To make ahead: peel and slice the potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using. Cool leftovers, then cover and refrigerate as quickly as possible. They will keep in fridge for up to 5 days. Reheat on a baking tray in a 200C/180C Fan/Gas 6 oven for about 20 minutes (timing will depend on quantity)."
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4477b9aa20c14d760ea284a80e0aa1990533ce07b9087315316e314cdbde7505
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Brussels sprouts gratin recipe
An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gratinofbrusselsspro_87597_16x9.jpg These sprouts will keep everyone happy - bacon, double cream, almonds and parmesan make for a luscious accompaniment to Christmas turkey. 900g/2lb Brussels sprouts, trimmed20g/¾oz butter4 tsp sunflower oil150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips)20g/¾oz flaked almonds400ml/14fl oz double cream2½ tsp lemon juice5 tbsp fresh white breadcrumbs4 tbsp freshly grated Parmesan salt and freshly ground black pepper 900g/2lb Brussels sprouts, trimmed 20g/¾oz butter 4 tsp sunflower oil 150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips) 20g/¾oz flaked almonds 400ml/14fl oz double cream 2½ tsp lemon juice 5 tbsp fresh white breadcrumbs 4 tbsp freshly grated Parmesan salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned. Add the sprouts and fry for a further 2-3 minutes, stirring constantly.Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture.Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling.Remove from the oven and serve in the gratin dish (when the dish has cooled slightly). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned. Add the sprouts and fry for a further 2-3 minutes, stirring constantly. Add the sprouts and fry for a further 2-3 minutes, stirring constantly. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling. Remove from the oven and serve in the gratin dish (when the dish has cooled slightly). Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).
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"title": "Brussels sprouts gratin recipe",
"content": "An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gratinofbrusselsspro_87597_16x9.jpg These sprouts will keep everyone happy - bacon, double cream, almonds and parmesan make for a luscious accompaniment to Christmas turkey. 900g/2lb Brussels sprouts, trimmed20g/¾oz butter4 tsp sunflower oil150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips)20g/¾oz flaked almonds400ml/14fl oz double cream2½ tsp lemon juice5 tbsp fresh white breadcrumbs4 tbsp freshly grated Parmesan salt and freshly ground black pepper 900g/2lb Brussels sprouts, trimmed 20g/¾oz butter 4 tsp sunflower oil 150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips) 20g/¾oz flaked almonds 400ml/14fl oz double cream 2½ tsp lemon juice 5 tbsp fresh white breadcrumbs 4 tbsp freshly grated Parmesan salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned. Add the sprouts and fry for a further 2-3 minutes, stirring constantly.Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture.Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling.Remove from the oven and serve in the gratin dish (when the dish has cooled slightly). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned. Add the sprouts and fry for a further 2-3 minutes, stirring constantly. Add the sprouts and fry for a further 2-3 minutes, stirring constantly. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture. Mix the breadcrumbs and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling. Place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling. Remove from the oven and serve in the gratin dish (when the dish has cooled slightly). Remove from the oven and serve in the gratin dish (when the dish has cooled slightly)."
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Bacon and sprout salad recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baconbutteredbrussel_84617_16x9.jpg Crispy bacon and Brussels sprouts make this a truly beautiful Christmas salad. 1 tbsp olive oil100g/3½oz smoked bacon lardons500g/1lb 2oz Brussels sprouts, trimmed50g/1¾oz dried cranberriesbag mixed leaves100ml/3½fl oz marsala or sherry 50g/1¾oz pecans, lightly toasted 1 tbsp olive oil 100g/3½oz smoked bacon lardons 500g/1lb 2oz Brussels sprouts, trimmed 50g/1¾oz dried cranberries bag mixed leaves 100ml/3½fl oz marsala or sherry 50g/1¾oz pecans, lightly toasted 3 tbsp walnut oil2 tbsp sherry vinegar½ tsp honey½ tsp mustard (optional) 3 tbsp walnut oil 2 tbsp sherry vinegar ½ tsp honey ½ tsp mustard (optional) Method Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper.Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm.Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve. Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper. Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper. Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm. Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm. Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump. Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump. Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve. To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve.
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"title": "Bacon and sprout salad recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baconbutteredbrussel_84617_16x9.jpg Crispy bacon and Brussels sprouts make this a truly beautiful Christmas salad. 1 tbsp olive oil100g/3½oz smoked bacon lardons500g/1lb 2oz Brussels sprouts, trimmed50g/1¾oz dried cranberriesbag mixed leaves100ml/3½fl oz marsala or sherry 50g/1¾oz pecans, lightly toasted 1 tbsp olive oil 100g/3½oz smoked bacon lardons 500g/1lb 2oz Brussels sprouts, trimmed 50g/1¾oz dried cranberries bag mixed leaves 100ml/3½fl oz marsala or sherry 50g/1¾oz pecans, lightly toasted 3 tbsp walnut oil2 tbsp sherry vinegar½ tsp honey½ tsp mustard (optional) 3 tbsp walnut oil 2 tbsp sherry vinegar ½ tsp honey ½ tsp mustard (optional) Method Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper.Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm.Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve. Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper. Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper. Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm. Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm. Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump. Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump. Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper. To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve. To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve."
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Lyonnaise potatoes recipe
An average of 4.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lyonnaise_potatoes_55721_16x9.jpg Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves. 3 large onions, sliced 2 tbsp olive oil50g/1¾oz butter1.2kg/2lb 12oz medium potatoes, like Desiree, Maris Piper or Elfe, peeled2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like2 tbsp fresh thyme leaves, plus extra to serve if you like2 garlic cloves, thinly slicedsalt and freshly ground black pepper 3 large onions, sliced 2 tbsp olive oil 50g/1¾oz butter 1.2kg/2lb 12oz medium potatoes, like Desiree, Maris Piper or Elfe, peeled 2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like 2 tbsp fresh thyme leaves, plus extra to serve if you like 2 garlic cloves, thinly sliced salt and freshly ground black pepper Method Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes.Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl. Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top. Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary. Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes. Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes. Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6. Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6. When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl. When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl. Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top. Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top. Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary. Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary. Recipe tips Prepare up to the end of Step 4 several hours ahead.
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"content": "An average of 4.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lyonnaise_potatoes_55721_16x9.jpg Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves. 3 large onions, sliced 2 tbsp olive oil50g/1¾oz butter1.2kg/2lb 12oz medium potatoes, like Desiree, Maris Piper or Elfe, peeled2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like2 tbsp fresh thyme leaves, plus extra to serve if you like2 garlic cloves, thinly slicedsalt and freshly ground black pepper 3 large onions, sliced 2 tbsp olive oil 50g/1¾oz butter 1.2kg/2lb 12oz medium potatoes, like Desiree, Maris Piper or Elfe, peeled 2 tbsp finely chopped flatleaf parsley, plus extra to serve if you like 2 tbsp fresh thyme leaves, plus extra to serve if you like 2 garlic cloves, thinly sliced salt and freshly ground black pepper Method Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes.Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl. Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top. Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary. Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes. Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet – this might take up to 30–35 minutes. Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6. Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6. When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl. When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together – you can do this in the frying pan if they fit, or a large mixing bowl. Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top. Tip everything into a large baking dish – you don’t want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top. Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary. Bake for 35–40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary. Recipe tips Prepare up to the end of Step 4 several hours ahead."
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Roast sirloin of beef with creamed horseradish recipe
If using a meat thermometer, you want an internal temperature of 45–52C for rare, 55–60C for medium and 68–72C for well-done. This beef is great served in bread rolls with the horseradish sauce, some cripsy fried onions and salad leaves. Slice the beef thickly and dip one half of the roll into the cooking fat and juices, add a couple of slices of meat and top with fried onions and salad. On the other half of the roll spread a generous layer of creamed horseradish. How do you cook beef so it's tender? Cooking beef so it’s tender is usually means buying the right cut and not overcooking it. Choose a piece with a thick layer of fat and a uniform shape, so it cooks evenly. Well-hung meat should be more tender than beef that has been processed more quickly as the time taken maturing it softens the meat fibres. Look for beef that’s been aged for at least 21 days. Use a digital food thermometer to check the internal temperature. Roasted beef is likely to be most tender when it is rare or medium rare, so at around 50C. If you prefer your beef well done, you might be better to pot roast a topside joint instead. This method of cooking allows the meat cook thoroughly and become tender as it bubbles gently in stock. You’ll need make sure your beef has fat marbling if possible to help keep it succulent. You could also use braising steak and serve in thick slices with all the trimmings. Alternative cuts to use if you can’t find sirloin If you can’t get hold of sirloin, choose a boned and rolled rib of beef instead. It will have more fat but this will give the meat lots of flavour and help keep it succulent. If you really want to push the boat out, you could use a fillet of beef, but be prepared to reduce the cooking time. For something a little more budget friendly, choose a top rump or topside and cook until rare or medium rare for the best results. Should you cover beef with foil when roasting? There is no need to cover beef with foil before roasting but if it has any coatings, such as this mustard rub, you could cover loosely with foil towards the end of the cooking time if it starts to overbrown. What temperature should roast beef be cooked at in the oven? For this recipe, the beef is started off in a very hot oven at 200C/200C Fan/Gas 7 for 30 minutes, then the temperature is reduced to 160C/140C Fan/Gas 3. Cooking using two temperatures, like this, helps prevent the outside of a large piece of beef overcooking before the middle is ready. If you are using a fillet, smaller or narrower piece of beef, you may be better roasting at a constant 200C/180C Fan/Gas 7 and reducing the total cooking time. What to serve with roast beef Roast beef is traditionally served with roast potatoes and Yorkshire puddings, plus plenty of gravy. All can be prepared ahead and then finish cooking, or warming, once the beef is resting. Add some colourful vegetables, such as carrots, shredded cabbage and peas. Horseradish sauce and mustard are classic accompaniments. How to make gravy To make a gravy transfer the beef to a grooved board or serving platter, cover with loosely and leave to rest for at least 15 minutes. Spoon off most of the fat from the roasting tin (and any burnt bits of the mustard topping), and sprinkle with 1 heaped tbsp plain flour. Place on the hob over a medium heat, stir well to blend the flour with the pan juices. Gradually stir in a splash of red wine and around 400ml/14fl oz beef stock. Bring to a simmer and cook for 2–3 minutes, stirring to lift the tasty caramelised bits from the bottom of the tin. Adjust the seasoning to taste and add a little more stock or wine if needed. Strain through a fine sieve into a warmed jug to serve. You’ll need a good quality roasting tin to prepare the gravy on the hob. If yours isn’t hob safe, transfer the roasting juices to a small saucepan to make your gravy.
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"title": "Roast sirloin of beef with creamed horseradish recipe",
"content": "If using a meat thermometer, you want an internal temperature of 45–52C for rare, 55–60C for medium and 68–72C for well-done. This beef is great served in bread rolls with the horseradish sauce, some cripsy fried onions and salad leaves. Slice the beef thickly and dip one half of the roll into the cooking fat and juices, add a couple of slices of meat and top with fried onions and salad. On the other half of the roll spread a generous layer of creamed horseradish. How do you cook beef so it's tender? Cooking beef so it’s tender is usually means buying the right cut and not overcooking it. Choose a piece with a thick layer of fat and a uniform shape, so it cooks evenly. Well-hung meat should be more tender than beef that has been processed more quickly as the time taken maturing it softens the meat fibres. Look for beef that’s been aged for at least 21 days. Use a digital food thermometer to check the internal temperature. Roasted beef is likely to be most tender when it is rare or medium rare, so at around 50C. If you prefer your beef well done, you might be better to pot roast a topside joint instead. This method of cooking allows the meat cook thoroughly and become tender as it bubbles gently in stock. You’ll need make sure your beef has fat marbling if possible to help keep it succulent. You could also use braising steak and serve in thick slices with all the trimmings. Alternative cuts to use if you can’t find sirloin If you can’t get hold of sirloin, choose a boned and rolled rib of beef instead. It will have more fat but this will give the meat lots of flavour and help keep it succulent. If you really want to push the boat out, you could use a fillet of beef, but be prepared to reduce the cooking time. For something a little more budget friendly, choose a top rump or topside and cook until rare or medium rare for the best results. Should you cover beef with foil when roasting? There is no need to cover beef with foil before roasting but if it has any coatings, such as this mustard rub, you could cover loosely with foil towards the end of the cooking time if it starts to overbrown. What temperature should roast beef be cooked at in the oven? For this recipe, the beef is started off in a very hot oven at 200C/200C Fan/Gas 7 for 30 minutes, then the temperature is reduced to 160C/140C Fan/Gas 3. Cooking using two temperatures, like this, helps prevent the outside of a large piece of beef overcooking before the middle is ready. If you are using a fillet, smaller or narrower piece of beef, you may be better roasting at a constant 200C/180C Fan/Gas 7 and reducing the total cooking time. What to serve with roast beef Roast beef is traditionally served with roast potatoes and Yorkshire puddings, plus plenty of gravy. All can be prepared ahead and then finish cooking, or warming, once the beef is resting. Add some colourful vegetables, such as carrots, shredded cabbage and peas. Horseradish sauce and mustard are classic accompaniments. How to make gravy To make a gravy transfer the beef to a grooved board or serving platter, cover with loosely and leave to rest for at least 15 minutes. Spoon off most of the fat from the roasting tin (and any burnt bits of the mustard topping), and sprinkle with 1 heaped tbsp plain flour. Place on the hob over a medium heat, stir well to blend the flour with the pan juices. Gradually stir in a splash of red wine and around 400ml/14fl oz beef stock. Bring to a simmer and cook for 2–3 minutes, stirring to lift the tasty caramelised bits from the bottom of the tin. Adjust the seasoning to taste and add a little more stock or wine if needed. Strain through a fine sieve into a warmed jug to serve. You’ll need a good quality roasting tin to prepare the gravy on the hob. If yours isn’t hob safe, transfer the roasting juices to a small saucepan to make your gravy."
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a81bd5d3cc2122becdd0ac444e9b85110362de8efd3eb0e18328fdc6ab8091a8
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Red wine gravy recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_wine_gravy_75820_16x9.jpg Whatever you’re roasting – a joint of meat or a chicken, duck, game bird or turkey – use the juices left in the roasting tin to make an aromatic rich red wine gravy. 15g/½oz butter2 shallots, finely choppedlarge sprig thyme400ml/14fl oz red wine1 tbsp plain flourup to 400ml/14fl oz hot stock (beef, lamb or chicken)1 tsp redcurrant or apple jellyflaked sea salt and freshly ground black pepper 15g/½oz butter 2 shallots, finely chopped large sprig thyme 400ml/14fl oz red wine 1 tbsp plain flour up to 400ml/14fl oz hot stock (beef, lamb or chicken) 1 tsp redcurrant or apple jelly flaked sea salt and freshly ground black pepper Method Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain.Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated.Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain. Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain. Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated. Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated. Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. Recipe tips This gravy can be used for any roast and you can vary the flavourings – for example, swap the thyme for rosemary with lamb.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Red wine gravy recipe",
"content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_wine_gravy_75820_16x9.jpg Whatever you’re roasting – a joint of meat or a chicken, duck, game bird or turkey – use the juices left in the roasting tin to make an aromatic rich red wine gravy. 15g/½oz butter2 shallots, finely choppedlarge sprig thyme400ml/14fl oz red wine1 tbsp plain flourup to 400ml/14fl oz hot stock (beef, lamb or chicken)1 tsp redcurrant or apple jellyflaked sea salt and freshly ground black pepper 15g/½oz butter 2 shallots, finely chopped large sprig thyme 400ml/14fl oz red wine 1 tbsp plain flour up to 400ml/14fl oz hot stock (beef, lamb or chicken) 1 tsp redcurrant or apple jelly flaked sea salt and freshly ground black pepper Method Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain.Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated.Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Heat the butter in a small saucepan, add the shallots and fry over a medium heat until golden brown. Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain. Add the thyme and red wine, bring to the boil and cook until the wine has reduced by half. Leave to infuse with the shallots and herbs until you are ready to make the gravy, then strain. Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated. Strain off any liquid from the meat roasting tin and reserve it. Sprinkle the flour into the tin and stir, scraping up any bits from the bottom of the tin. Gradually pour in the strained wine mixture, stirring until smooth, then gradually add the juices from the roast, a little more wine if needed, and the stock, stirring constantly until all the meaty bits stuck to the roasting tin have been incorporated. Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. Transfer the gravy to a saucepan, whisk in the redcurrant or apple jelly, then taste for seasoning. Leave to simmer gently until you are ready to serve. Recipe tips This gravy can be used for any roast and you can vary the flavourings – for example, swap the thyme for rosemary with lamb."
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9034be8eafa74317248f524b1fe17216f67a8c6eb864cf4265a77a6229b3fd43
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Easy trifle recipe
An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_trifle_89033_16x9.jpg Make a traditional trifle a whole lot easier without compromising taste. This easy trifle recipe uses ready-made custard and cake, leaving you time to make some homemade jelly, with optional fruity liqueur. Boosting the whipped cream with mascarpone isn't traditional but it is absolutely delicious. 500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)50g/2oz caster sugar, or more to taste2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)500ml/18fl oz cloudy apple juice5 sheets leaf gelatine 250g/9oz Madeira cake 500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well) 50g/2oz caster sugar, or more to taste 2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord) 500ml/18fl oz cloudy apple juice 5 sheets leaf gelatine 250g/9oz Madeira cake 250g/9oz mascarpone500ml/18floz ready-made vanilla custard 250g/9oz mascarpone 500ml/18floz ready-made vanilla custard 300ml/½ pint whipping cream handful toasted almonds or hazelnuts, to serve 300ml/½ pint whipping cream handful toasted almonds or hazelnuts, to serve Method Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds. Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly. Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds.
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"title": "Easy trifle recipe",
"content": "An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_trifle_89033_16x9.jpg Make a traditional trifle a whole lot easier without compromising taste. This easy trifle recipe uses ready-made custard and cake, leaving you time to make some homemade jelly, with optional fruity liqueur. Boosting the whipped cream with mascarpone isn't traditional but it is absolutely delicious. 500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)50g/2oz caster sugar, or more to taste2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)500ml/18fl oz cloudy apple juice5 sheets leaf gelatine 250g/9oz Madeira cake 500g/1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well) 50g/2oz caster sugar, or more to taste 2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord) 500ml/18fl oz cloudy apple juice 5 sheets leaf gelatine 250g/9oz Madeira cake 250g/9oz mascarpone500ml/18floz ready-made vanilla custard 250g/9oz mascarpone 500ml/18floz ready-made vanilla custard 300ml/½ pint whipping cream handful toasted almonds or hazelnuts, to serve 300ml/½ pint whipping cream handful toasted almonds or hazelnuts, to serve Method Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds. Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly. Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat, and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly. Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge. Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Whip the cream until soft peaks form when you remove the whisk from the mixture. Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds."
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Chocolate truffles recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffles_00494_16x9.jpg These moreish chocolate truffles are strictly for sweet-toothed chocoholics - keep them under lock and key as they're addictive and almost too easy to make. 300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces30g/1oz unsalted butter250ml/8¾fl oz double creampinch salt100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds 300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces 30g/1oz unsalted butter 250ml/8¾fl oz double cream pinch salt 100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds Method Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy.Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes.Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt.Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set. Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray. Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks. Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy. Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy. Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes. Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes. Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt. Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt. Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set. Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set. Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray. Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray. Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks. Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks. Recipe tips Roll the truffles into balls that are smaller than normal truffles because by the time you've coated them in the nuts they will look a lot bigger! If you prefer to roll them in cocoa powder, you can make them slightly bigger.
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"title": "Chocolate truffles recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffles_00494_16x9.jpg These moreish chocolate truffles are strictly for sweet-toothed chocoholics - keep them under lock and key as they're addictive and almost too easy to make. 300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces30g/1oz unsalted butter250ml/8¾fl oz double creampinch salt100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds 300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces 30g/1oz unsalted butter 250ml/8¾fl oz double cream pinch salt 100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds Method Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy.Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes.Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt.Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set. Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray. Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks. Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy. Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy. Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes. Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes. Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt. Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt. Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set. Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set. Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray. Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray. Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks. Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks. Recipe tips Roll the truffles into balls that are smaller than normal truffles because by the time you've coated them in the nuts they will look a lot bigger! If you prefer to roll them in cocoa powder, you can make them slightly bigger."
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652b9d37ba939308017d8004a2dbed49d88cd4b0df7b101891a14ee82efb2a9c
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Lemon Swiss roll recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_swiss_roll_05312_16x9.jpg A Swiss roll cake looks the business even though it's actually quite easy to make. This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime dessert. Feel free to change the filling for your favourite fruity jam or even chocolate spread. 100g/3½oz caster sugar100g/3½oz self-raising flour, sifted4 free-range eggs2 tbsp caster sugar 240g/9oz lemon curd, homemade or shop bought150ml/5fl oz double cream, whipped 100g/3½oz caster sugar 100g/3½oz self-raising flour, sifted 4 free-range eggs 2 tbsp caster sugar 240g/9oz lemon curd, homemade or shop bought 150ml/5fl oz double cream, whipped Method Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip.In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin.Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch.Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar.Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool.Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again, carefully peeling away the paper underneath as you go. You can serve it straight away or leave it in the fridge to chill. Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin. Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch. Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch. Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar. Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar. Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again, carefully peeling away the paper underneath as you go. Gently roll it up again, carefully peeling away the paper underneath as you go. You can serve it straight away or leave it in the fridge to chill. You can serve it straight away or leave it in the fridge to chill.
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"title": "Lemon Swiss roll recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_swiss_roll_05312_16x9.jpg A Swiss roll cake looks the business even though it's actually quite easy to make. This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime dessert. Feel free to change the filling for your favourite fruity jam or even chocolate spread. 100g/3½oz caster sugar100g/3½oz self-raising flour, sifted4 free-range eggs2 tbsp caster sugar 240g/9oz lemon curd, homemade or shop bought150ml/5fl oz double cream, whipped 100g/3½oz caster sugar 100g/3½oz self-raising flour, sifted 4 free-range eggs 2 tbsp caster sugar 240g/9oz lemon curd, homemade or shop bought 150ml/5fl oz double cream, whipped Method Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip.In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin.Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch.Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar.Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool.Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again, carefully peeling away the paper underneath as you go. You can serve it straight away or leave it in the fridge to chill. Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. Preheat the oven to 180C/160C Fan/Gas 4. Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. In a large bowl whisk together the eggs and caster sugar for 8–10 minutes until light and creamy. The mixture should leave a ribbon trail when you lift the whisk out. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Pour in the sieved flour and delicately fold it in with a spatula. When the flour is fully incorporated, gently pour the mix into a lined baking. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin. Using a palette knife, spread the sponge mix evenly over the buttered paper. Alternatively you can tip the tray from side to side until the mixture has spread into each of the corners of the tin. Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch. Bake in the preheated oven for 10 minutes, until the sponge is golden and when pressed gently it is springy to the touch. Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar. Meanwhile, place a large sheet of baking parchment, slightly bigger than the baking tray, on a work surface and sprinkle with the caster sugar. Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Take the sponge out of the oven and quickly flip it onto the sugared paper. Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Once the sponge has cooled, unroll it gently. Leaving a margin clear across the top of the roll, spread a thin layer of lemon curd and then a layer of whipped cream. Gently roll it up again, carefully peeling away the paper underneath as you go. Gently roll it up again, carefully peeling away the paper underneath as you go. You can serve it straight away or leave it in the fridge to chill. You can serve it straight away or leave it in the fridge to chill."
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b7e3f1547a90b3aefab4369f869e57543c082c71f73af492870165c7bcfdc7af
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Citrus tart with rich shortcrust pastry recipe
For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.)Place the flour into the bowl of a food processor, followed by the cold butter and the salt.Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead.Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork.Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes.Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry.Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes.Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently.Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set.Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving.Serve with fresh raspberries and thick cream. For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.) For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.) Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs. Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs. Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately. Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork. Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes. Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes. Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry. Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry. Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes. Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes. Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently. Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently. Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set. Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set. Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving. Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving. Serve with fresh raspberries and thick cream. Serve with fresh raspberries and thick cream.
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"title": "Citrus tart with rich shortcrust pastry recipe",
"content": "For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.)Place the flour into the bowl of a food processor, followed by the cold butter and the salt.Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead.Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork.Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes.Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry.Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes.Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently.Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set.Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving.Serve with fresh raspberries and thick cream. For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.) For the pastry, separate the eggs. Add 2-3 tbsp cold water to the egg yolks and stir with a fork. (You can use the egg whites for another dish or freeze them.) Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs. Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs. Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead. Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately. Shape into a flattened ball, wrap in cling film and refrigerate for about 10-15 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork. Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes. Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes. Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry. Preheat the oven to 200C/400F/Gas 6. Place the pastry in the oven and bake blind for about 20 minutes. Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry. Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes. Make the filling by whisking the eggs, egg yolk and sugar together until smooth and foaming, with a hand whisk or with an electric whisk. This will take 5-10 minutes. Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently. Zest and juice the lemons and lime. Put the juice and zest into a bowl and mix together well. Whisk the cream into the egg and sugar mixture, then pour the lemon and lime juice and zest into the cream mixture. The acidity in the citrus will thicken the cream. Mix gently. Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set. Using a jug, pour the filling mixture into the prepared pastry case, while it's still on the oven rack. Reduce the temperature to 150C/300F/Gas 2 and bake for about 50 minutes, or until just set. Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving. Remove the tart from the oven and allow to cool completely before chilling in the fridge. Carefully remove the flan ring. Dust with icing sugar just before serving. Serve with fresh raspberries and thick cream. Serve with fresh raspberries and thick cream."
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9187c9dcd660f44767a37cef6a8570c35164ba30ab86323454a214a8987f128f
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Lebanese rice pudding recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lebanese_rice_pudding_16994_16x9.jpg The fragrances of Mount Sannine in Lebanon have inspired this richly aromatic dessert. 150g/5½oz pudding rice250ml/9fl oz double cream250ml/9fl oz full-fat milk 2 tbsp golden caster sugar1 vanilla pod, split16 dried apricots1 cinnamon stick½ unwaxed lemon2 tsp rosewater2 tsp orange blossom water50g/1¾oz shelled pistachios, roughly chopped2 tbsp food-grade rose petals 150g/5½oz pudding rice 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 2 tbsp golden caster sugar 1 vanilla pod, split 16 dried apricots 1 cinnamon stick ½ unwaxed lemon 2 tsp rosewater 2 tsp orange blossom water 50g/1¾oz shelled pistachios, roughly chopped 2 tbsp food-grade rose petals Method Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir. Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes. Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.
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"title": "Lebanese rice pudding recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lebanese_rice_pudding_16994_16x9.jpg The fragrances of Mount Sannine in Lebanon have inspired this richly aromatic dessert. 150g/5½oz pudding rice250ml/9fl oz double cream250ml/9fl oz full-fat milk 2 tbsp golden caster sugar1 vanilla pod, split16 dried apricots1 cinnamon stick½ unwaxed lemon2 tsp rosewater2 tsp orange blossom water50g/1¾oz shelled pistachios, roughly chopped2 tbsp food-grade rose petals 150g/5½oz pudding rice 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 2 tbsp golden caster sugar 1 vanilla pod, split 16 dried apricots 1 cinnamon stick ½ unwaxed lemon 2 tsp rosewater 2 tsp orange blossom water 50g/1¾oz shelled pistachios, roughly chopped 2 tbsp food-grade rose petals Method Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir. Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes. Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve."
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684ce2c49b63239075f53e3ede1cf6ec300f3493556cc19c8f9f2ccf85ba0841
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Torta menjar blanc recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/torta_menjar_blanc_99276_16x9.jpg Italian-style tart with a lemon and cinnamon custard topped with lemony pastry. 350g/12oz plain flour150g/5½oz icing sugar175g/6oz butter, chilled and cut into cubes1 unwaxed lemon, finely grated zest only2 free-range eggs, beaten salt 350g/12oz plain flour 150g/5½oz icing sugar 175g/6oz butter, chilled and cut into cubes 1 unwaxed lemon, finely grated zest only 2 free-range eggs, beaten salt 1 litre/1¾ pint whole milk1 vanilla pod, split lengthways2 sticks cinnamon1 unwaxed lemon, finely grated zest only6 free-range egg yolks150g/5½oz caster sugar100g/3½oz cornflouregg white, for brushingicing sugar, to serve 1 litre/1¾ pint whole milk 1 vanilla pod, split lengthways 2 sticks cinnamon 1 unwaxed lemon, finely grated zest only 6 free-range egg yolks 150g/5½oz caster sugar 100g/3½oz cornflour egg white, for brushing icing sugar, to serve Method To make the pastry, by hand or using a stand mixer, mix the flour and icing sugar with a pinch of salt, then rub in the butter. Stir in the lemon zest, then mix in the eggs until you have a smooth dough – you might not need all of them. Form into two balls, one slightly larger than the other, and wrap in cling film. Chill for at least an hour, preferably overnight.Meanwhile, to make the filling, put the milk in a saucepan and add the vanilla pod, cinnamon sticks and lemon zest. Bring to the boil and leave to infuse until the milk has cooled to room temperature. Whisk the egg yolks and caster sugar together in a heatproof bowl until increased in volume and mousse-like. Sieve in the cornflour and whisk until well combined. Reheat the milk and strain into a jug, then rinse the saucepan. Pour the milk from a height in a steady stream over the egg and sugar mixture, whisking constantly. Pour the mixture into the saucepan. Stir constantly over a medium heat for 5 minutes, or until the custard has thickened. Transfer to a jug or bowl and cover with cling film touching the custard to prevent it from forming a skin. Chill until you are ready to bake the tart. Preheat the oven to 180C/Fan 160C/Gas 4.Roll out the larger piece of pastry and use it to line a 23cm/9in tart or shallow cake tin – preferably a loose-bottomed one. Trim. Pierce with a fork all over and chill in the fridge for half an hour. Spread the custard over the base of the tart. Roll out the remaining piece of dough and use it to cover the tart. Dampen the edges with water and crimp together. Brush the tart with egg white. Bake for 40 minutes. Leave to cool before chilling. Serve dusted with icing sugar. To make the pastry, by hand or using a stand mixer, mix the flour and icing sugar with a pinch of salt, then rub in the butter. Stir in the lemon zest, then mix in the eggs until you have a smooth dough – you might not need all of them. Form into two balls, one slightly larger than the other, and wrap in cling film. Chill for at least an hour, preferably overnight. To make the pastry, by hand or using a stand mixer, mix the flour and icing sugar with a pinch of salt, then rub in the butter. Stir in the lemon zest, then mix in the eggs until you have a smooth dough – you might not need all of them. Form into two balls, one slightly larger than the other, and wrap in cling film. Chill for at least an hour, preferably overnight. Meanwhile, to make the filling, put the milk in a saucepan and add the vanilla pod, cinnamon sticks and lemon zest. Bring to the boil and leave to infuse until the milk has cooled to room temperature. Meanwhile, to make the filling, put the milk in a saucepan and add the vanilla pod, cinnamon sticks and lemon zest. Bring to the boil and leave to infuse until the milk has cooled to room temperature. Whisk the egg yolks and caster sugar together in a heatproof bowl until increased in volume and mousse-like. Sieve in the cornflour and whisk until well combined. Whisk the egg yolks and caster sugar together in a heatproof bowl until increased in volume and mousse-like. Sieve in the cornflour and whisk until well combined. Reheat the milk and strain into a jug, then rinse the saucepan. Pour the milk from a height in a steady stream over the egg and sugar mixture, whisking constantly. Pour the mixture into the saucepan. Reheat the milk and strain into a jug, then rinse the saucepan. Pour the milk from a height in a steady stream over the egg and sugar mixture, whisking constantly. Pour the mixture into the saucepan. Stir constantly over a medium heat for 5 minutes, or until the custard has thickened. Transfer to a jug or bowl and cover with cling film touching the custard to prevent it from forming a skin. Chill until you are ready to bake the tart. Stir constantly over a medium heat for 5 minutes, or until the custard has thickened. Transfer to a jug or bowl and cover with cling film touching the custard to prevent it from forming a skin. Chill until you are ready to bake the tart. Preheat the oven to 180C/Fan 160C/Gas 4. Preheat the oven to 180C/Fan 160C/Gas 4. Roll out the larger piece of pastry and use it to line a 23cm/9in tart or shallow cake tin – preferably a loose-bottomed one. Trim. Pierce with a fork all over and chill in the fridge for half an hour. Roll out the larger piece of pastry and use it to line a 23cm/9in tart or shallow cake tin – preferably a loose-bottomed one. Trim. Pierce with a fork all over and chill in the fridge for half an hour. Spread the custard over the base of the tart. Roll out the remaining piece of dough and use it to cover the tart. Dampen the edges with water and crimp together. Spread the custard over the base of the tart. Roll out the remaining piece of dough and use it to cover the tart. Dampen the edges with water and crimp together. Brush the tart with egg white. Bake for 40 minutes. Leave to cool before chilling. Serve dusted with icing sugar. Brush the tart with egg white. Bake for 40 minutes. Leave to cool before chilling. Serve dusted with icing sugar.
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"title": "Torta menjar blanc recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/torta_menjar_blanc_99276_16x9.jpg Italian-style tart with a lemon and cinnamon custard topped with lemony pastry. 350g/12oz plain flour150g/5½oz icing sugar175g/6oz butter, chilled and cut into cubes1 unwaxed lemon, finely grated zest only2 free-range eggs, beaten salt 350g/12oz plain flour 150g/5½oz icing sugar 175g/6oz butter, chilled and cut into cubes 1 unwaxed lemon, finely grated zest only 2 free-range eggs, beaten salt 1 litre/1¾ pint whole milk1 vanilla pod, split lengthways2 sticks cinnamon1 unwaxed lemon, finely grated zest only6 free-range egg yolks150g/5½oz caster sugar100g/3½oz cornflouregg white, for brushingicing sugar, to serve 1 litre/1¾ pint whole milk 1 vanilla pod, split lengthways 2 sticks cinnamon 1 unwaxed lemon, finely grated zest only 6 free-range egg yolks 150g/5½oz caster sugar 100g/3½oz cornflour egg white, for brushing icing sugar, to serve Method To make the pastry, by hand or using a stand mixer, mix the flour and icing sugar with a pinch of salt, then rub in the butter. Stir in the lemon zest, then mix in the eggs until you have a smooth dough – you might not need all of them. Form into two balls, one slightly larger than the other, and wrap in cling film. Chill for at least an hour, preferably overnight.Meanwhile, to make the filling, put the milk in a saucepan and add the vanilla pod, cinnamon sticks and lemon zest. Bring to the boil and leave to infuse until the milk has cooled to room temperature. Whisk the egg yolks and caster sugar together in a heatproof bowl until increased in volume and mousse-like. Sieve in the cornflour and whisk until well combined. Reheat the milk and strain into a jug, then rinse the saucepan. Pour the milk from a height in a steady stream over the egg and sugar mixture, whisking constantly. Pour the mixture into the saucepan. Stir constantly over a medium heat for 5 minutes, or until the custard has thickened. Transfer to a jug or bowl and cover with cling film touching the custard to prevent it from forming a skin. Chill until you are ready to bake the tart. Preheat the oven to 180C/Fan 160C/Gas 4.Roll out the larger piece of pastry and use it to line a 23cm/9in tart or shallow cake tin – preferably a loose-bottomed one. Trim. Pierce with a fork all over and chill in the fridge for half an hour. Spread the custard over the base of the tart. Roll out the remaining piece of dough and use it to cover the tart. Dampen the edges with water and crimp together. Brush the tart with egg white. Bake for 40 minutes. Leave to cool before chilling. Serve dusted with icing sugar. To make the pastry, by hand or using a stand mixer, mix the flour and icing sugar with a pinch of salt, then rub in the butter. Stir in the lemon zest, then mix in the eggs until you have a smooth dough – you might not need all of them. Form into two balls, one slightly larger than the other, and wrap in cling film. Chill for at least an hour, preferably overnight. To make the pastry, by hand or using a stand mixer, mix the flour and icing sugar with a pinch of salt, then rub in the butter. Stir in the lemon zest, then mix in the eggs until you have a smooth dough – you might not need all of them. Form into two balls, one slightly larger than the other, and wrap in cling film. Chill for at least an hour, preferably overnight. Meanwhile, to make the filling, put the milk in a saucepan and add the vanilla pod, cinnamon sticks and lemon zest. Bring to the boil and leave to infuse until the milk has cooled to room temperature. Meanwhile, to make the filling, put the milk in a saucepan and add the vanilla pod, cinnamon sticks and lemon zest. Bring to the boil and leave to infuse until the milk has cooled to room temperature. Whisk the egg yolks and caster sugar together in a heatproof bowl until increased in volume and mousse-like. Sieve in the cornflour and whisk until well combined. Whisk the egg yolks and caster sugar together in a heatproof bowl until increased in volume and mousse-like. Sieve in the cornflour and whisk until well combined. Reheat the milk and strain into a jug, then rinse the saucepan. Pour the milk from a height in a steady stream over the egg and sugar mixture, whisking constantly. Pour the mixture into the saucepan. Reheat the milk and strain into a jug, then rinse the saucepan. Pour the milk from a height in a steady stream over the egg and sugar mixture, whisking constantly. Pour the mixture into the saucepan. Stir constantly over a medium heat for 5 minutes, or until the custard has thickened. Transfer to a jug or bowl and cover with cling film touching the custard to prevent it from forming a skin. Chill until you are ready to bake the tart. Stir constantly over a medium heat for 5 minutes, or until the custard has thickened. Transfer to a jug or bowl and cover with cling film touching the custard to prevent it from forming a skin. Chill until you are ready to bake the tart. Preheat the oven to 180C/Fan 160C/Gas 4. Preheat the oven to 180C/Fan 160C/Gas 4. Roll out the larger piece of pastry and use it to line a 23cm/9in tart or shallow cake tin – preferably a loose-bottomed one. Trim. Pierce with a fork all over and chill in the fridge for half an hour. Roll out the larger piece of pastry and use it to line a 23cm/9in tart or shallow cake tin – preferably a loose-bottomed one. Trim. Pierce with a fork all over and chill in the fridge for half an hour. Spread the custard over the base of the tart. Roll out the remaining piece of dough and use it to cover the tart. Dampen the edges with water and crimp together. Spread the custard over the base of the tart. Roll out the remaining piece of dough and use it to cover the tart. Dampen the edges with water and crimp together. Brush the tart with egg white. Bake for 40 minutes. Leave to cool before chilling. Serve dusted with icing sugar. Brush the tart with egg white. Bake for 40 minutes. Leave to cool before chilling. Serve dusted with icing sugar."
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76970c7b1a63cc2304eef46908785352c68e600f55d2468f146958a8af5c7c62
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Festive fruit salad with brandy snap recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/festive_fruit_salad_with_97182_16x9.jpg Feel free to multiply this recipe up for a buffet. Any leftover brandy snaps can be stored in an airtight container and filled with cream, or better, with ice cream. 60g/2¼oz butter, plus extra for greasing2 tbsp caster sugar2 heaped tbsp golden syrup4 tbsp plain flour1 tsp ground ginger1 tsp brandy2 tbsp chopped pistachios 60g/2¼oz butter, plus extra for greasing 2 tbsp caster sugar 2 heaped tbsp golden syrup 4 tbsp plain flour 1 tsp ground ginger 1 tsp brandy 2 tbsp chopped pistachios 1 orange, juice only1 lime, juice only1 lemon, juice only1 mango, cut into cubes4 clementines, separated into segments1 pomegranate, seeds only6 cape gooseberries (physalis) 1 orange, juice only 1 lime, juice only 1 lemon, juice only 1 mango, cut into cubes 4 clementines, separated into segments 1 pomegranate, seeds only 6 cape gooseberries (physalis) Method Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined.Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally.Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set.For the fruit salad, combine the orange, lime and lemon juice in a large bowl.Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set. For the fruit salad, combine the orange, lime and lemon juice in a large bowl. For the fruit salad, combine the orange, lime and lemon juice in a large bowl. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis.
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"title": "Festive fruit salad with brandy snap recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/festive_fruit_salad_with_97182_16x9.jpg Feel free to multiply this recipe up for a buffet. Any leftover brandy snaps can be stored in an airtight container and filled with cream, or better, with ice cream. 60g/2¼oz butter, plus extra for greasing2 tbsp caster sugar2 heaped tbsp golden syrup4 tbsp plain flour1 tsp ground ginger1 tsp brandy2 tbsp chopped pistachios 60g/2¼oz butter, plus extra for greasing 2 tbsp caster sugar 2 heaped tbsp golden syrup 4 tbsp plain flour 1 tsp ground ginger 1 tsp brandy 2 tbsp chopped pistachios 1 orange, juice only1 lime, juice only1 lemon, juice only1 mango, cut into cubes4 clementines, separated into segments1 pomegranate, seeds only6 cape gooseberries (physalis) 1 orange, juice only 1 lime, juice only 1 lemon, juice only 1 mango, cut into cubes 4 clementines, separated into segments 1 pomegranate, seeds only 6 cape gooseberries (physalis) Method Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined.Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally.Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set.For the fruit salad, combine the orange, lime and lemon juice in a large bowl.Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set. For the fruit salad, combine the orange, lime and lemon juice in a large bowl. For the fruit salad, combine the orange, lime and lemon juice in a large bowl. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis."
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Mixed bean and butternut wraps recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mixed_bean_and_butternut_33819_16x9.jpg I am really into wraps: they’re quick to make, handheld and easy to eat. Perfect for a vegetarian packed lunch. 400g/14oz peeled butternut squash, cut into 5mm/¼in dice1 tbsp olive oil 1¼ tsp ground cumin200g/7oz full-fat Greek-style yoghurt4 spring onions, thinly sliced½ small garlic clove, crushed 1 tbsp harissa paste ½ lemon, juice only400g tin mixed beans, drained and rinsedsmall bunch fresh coriander, chopped 4 medium or large tortilla wraps 1 small romaine lettuce, finely sliced salt and freshly ground black pepper 400g/14oz peeled butternut squash, cut into 5mm/¼in dice 1 tbsp olive oil 1¼ tsp ground cumin 200g/7oz full-fat Greek-style yoghurt 4 spring onions, thinly sliced ½ small garlic clove, crushed 1 tbsp harissa paste ½ lemon, juice only 400g tin mixed beans, drained and rinsed small bunch fresh coriander, chopped 4 medium or large tortilla wraps 1 small romaine lettuce, finely sliced salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Recipe tips If you need this recipe to be egg free, check the ingredients on your wraps. Most are egg free but some contain egg powder. This is a great meal-prep recipe for lunches for the week, too.
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"title": "Mixed bean and butternut wraps recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mixed_bean_and_butternut_33819_16x9.jpg I am really into wraps: they’re quick to make, handheld and easy to eat. Perfect for a vegetarian packed lunch. 400g/14oz peeled butternut squash, cut into 5mm/¼in dice1 tbsp olive oil 1¼ tsp ground cumin200g/7oz full-fat Greek-style yoghurt4 spring onions, thinly sliced½ small garlic clove, crushed 1 tbsp harissa paste ½ lemon, juice only400g tin mixed beans, drained and rinsedsmall bunch fresh coriander, chopped 4 medium or large tortilla wraps 1 small romaine lettuce, finely sliced salt and freshly ground black pepper 400g/14oz peeled butternut squash, cut into 5mm/¼in dice 1 tbsp olive oil 1¼ tsp ground cumin 200g/7oz full-fat Greek-style yoghurt 4 spring onions, thinly sliced ½ small garlic clove, crushed 1 tbsp harissa paste ½ lemon, juice only 400g tin mixed beans, drained and rinsed small bunch fresh coriander, chopped 4 medium or large tortilla wraps 1 small romaine lettuce, finely sliced salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Recipe tips If you need this recipe to be egg free, check the ingredients on your wraps. Most are egg free but some contain egg powder. This is a great meal-prep recipe for lunches for the week, too."
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|
Earl Grey sorbet with pear, Earl Grey and cinnamon strudel recipe
For the sorbet, mix together the tea leaves, caster sugar and lemon juice in a heatproof bowl. Pour over the boiling water and set aside to steep for at least 30 minutes.When the mixture has steeped, strain it through a fine sieve into an ice cream maker. Churn the mixture, according to the manufacturer's instructions, until almost frozen, then transfer to a freezable container and place in the freezer until set.(NB: To make the sorbet without an ice cream maker, freeze the mixture in a freezable container for one hour, then remove and stir to break up the ice crystals. Repeat the freezing and stirring process 2-3 times, until the sorbet is frozen solid.)Meanwhile, for the strudel, preheat the oven to 190C/375F/Gas 5.Stand the pears in the bottom of a saucepan. Add the tea leaves, caster sugar and lemon juice, then pour over enough cold water to just cover the pears. Bring the mixture to the boil, stirring carefully.When the liquid is boiling, reduce the heat until it is simmering. Poach the pears for 15-20 minutes, or until tender. Drain the pears, rinsing off any tea leaves that stick to them, then set aside to cool slightly.When the pears have cooled, cut them into quarters, remove the cores, then chop roughly.In a bowl, mix together the chopped poached pears, sultanas and almonds until well combined.Mix together the soft brown sugar and ground cinnamon, then fold the mixture into the pear mixture until well combined.Lay the filo pastry onto a work surface lightly dusted with icing sugar. Overlap the sheets of pastry slightly to form a rectangle about 40cm x 30cm/16in x 12in. As you layer the filo pastry sheets, brush each sheet all over with the melted butter.Continue to add the remaining filo pastry sheets in layers, brushing each sheet with more of the melted butter, until all the filo pastry and butter is used.Sprinkle the pear mixture onto the filo pastry rectangle, leaving a 2.5cm/1in free at the edges of the rectangle.Fold the free edges of the long sides of the rectangle back over the pear mixture. Starting at one end of the shorter sides of the rectangle, roll up the filo pastry and pear filling to form a swiss roll.Transfer the filo pastry roll to a baking tray and dust all over with the icing sugar. Bake in the oven for 40-45 minutes, or until the pastry is crisp and golden-brown.To serve, slice the cinnamon strudel and place one slice into the centre of each serving plate. Sprinkle some of the rich tea biscuits in a pile alongside the strudel. Place a scoop of the Earl Grey sorbet on top of the crumbled rich tea biscuits. For the sorbet, mix together the tea leaves, caster sugar and lemon juice in a heatproof bowl. Pour over the boiling water and set aside to steep for at least 30 minutes. For the sorbet, mix together the tea leaves, caster sugar and lemon juice in a heatproof bowl. Pour over the boiling water and set aside to steep for at least 30 minutes. When the mixture has steeped, strain it through a fine sieve into an ice cream maker. Churn the mixture, according to the manufacturer's instructions, until almost frozen, then transfer to a freezable container and place in the freezer until set. When the mixture has steeped, strain it through a fine sieve into an ice cream maker. Churn the mixture, according to the manufacturer's instructions, until almost frozen, then transfer to a freezable container and place in the freezer until set. (NB: To make the sorbet without an ice cream maker, freeze the mixture in a freezable container for one hour, then remove and stir to break up the ice crystals. Repeat the freezing and stirring process 2-3 times, until the sorbet is frozen solid.) (NB: To make the sorbet without an ice cream maker, freeze the mixture in a freezable container for one hour, then remove and stir to break up the ice crystals. Repeat the freezing and stirring process 2-3 times, until the sorbet is frozen solid.) Meanwhile, for the strudel, preheat the oven to 190C/375F/Gas 5. Meanwhile, for the strudel, preheat the oven to 190C/375F/Gas 5. Stand the pears in the bottom of a saucepan. Add the tea leaves, caster sugar and lemon juice, then pour over enough cold water to just cover the pears. Bring the mixture to the boil, stirring carefully. Stand the pears in the bottom of a saucepan. Add the tea leaves, caster sugar and lemon juice, then pour over enough cold water to just cover the pears. Bring the mixture to the boil, stirring carefully. When the liquid is boiling, reduce the heat until it is simmering. Poach the pears for 15-20 minutes, or until tender. Drain the pears, rinsing off any tea leaves that stick to them, then set aside to cool slightly. When the liquid is boiling, reduce the heat until it is simmering. Poach the pears for 15-20 minutes, or until tender. Drain the pears, rinsing off any tea leaves that stick to them, then set aside to cool slightly. When the pears have cooled, cut them into quarters, remove the cores, then chop roughly. When the pears have cooled, cut them into quarters, remove the cores, then chop roughly. In a bowl, mix together the chopped poached pears, sultanas and almonds until well combined. In a bowl, mix together the chopped poached pears, sultanas and almonds until well combined. Mix together the soft brown sugar and ground cinnamon, then fold the mixture into the pear mixture until well combined. Mix together the soft brown sugar and ground cinnamon, then fold the mixture into the pear mixture until well combined. Lay the filo pastry onto a work surface lightly dusted with icing sugar. Overlap the sheets of pastry slightly to form a rectangle about 40cm x 30cm/16in x 12in. As you layer the filo pastry sheets, brush each sheet all over with the melted butter. Lay the filo pastry onto a work surface lightly dusted with icing sugar. Overlap the sheets of pastry slightly to form a rectangle about 40cm x 30cm/16in x 12in. As you layer the filo pastry sheets, brush each sheet all over with the melted butter. Continue to add the remaining filo pastry sheets in layers, brushing each sheet with more of the melted butter, until all the filo pastry and butter is used. Continue to add the remaining filo pastry sheets in layers, brushing each sheet with more of the melted butter, until all the filo pastry and butter is used. Sprinkle the pear mixture onto the filo pastry rectangle, leaving a 2.5cm/1in free at the edges of the rectangle. Sprinkle the pear mixture onto the filo pastry rectangle, leaving a 2.5cm/1in free at the edges of the rectangle. Fold the free edges of the long sides of the rectangle back over the pear mixture. Starting at one end of the shorter sides of the rectangle, roll up the filo pastry and pear filling to form a swiss roll. Fold the free edges of the long sides of the rectangle back over the pear mixture. Starting at one end of the shorter sides of the rectangle, roll up the filo pastry and pear filling to form a swiss roll. Transfer the filo pastry roll to a baking tray and dust all over with the icing sugar. Bake in the oven for 40-45 minutes, or until the pastry is crisp and golden-brown. Transfer the filo pastry roll to a baking tray and dust all over with the icing sugar. Bake in the oven for 40-45 minutes, or until the pastry is crisp and golden-brown. To serve, slice the cinnamon strudel and place one slice into the centre of each serving plate. Sprinkle some of the rich tea biscuits in a pile alongside the strudel. Place a scoop of the Earl Grey sorbet on top of the crumbled rich tea biscuits. To serve, slice the cinnamon strudel and place one slice into the centre of each serving plate. Sprinkle some of the rich tea biscuits in a pile alongside the strudel. Place a scoop of the Earl Grey sorbet on top of the crumbled rich tea biscuits.
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"title": "Earl Grey sorbet with pear, Earl Grey and cinnamon strudel recipe",
"content": "For the sorbet, mix together the tea leaves, caster sugar and lemon juice in a heatproof bowl. Pour over the boiling water and set aside to steep for at least 30 minutes.When the mixture has steeped, strain it through a fine sieve into an ice cream maker. Churn the mixture, according to the manufacturer's instructions, until almost frozen, then transfer to a freezable container and place in the freezer until set.(NB: To make the sorbet without an ice cream maker, freeze the mixture in a freezable container for one hour, then remove and stir to break up the ice crystals. Repeat the freezing and stirring process 2-3 times, until the sorbet is frozen solid.)Meanwhile, for the strudel, preheat the oven to 190C/375F/Gas 5.Stand the pears in the bottom of a saucepan. Add the tea leaves, caster sugar and lemon juice, then pour over enough cold water to just cover the pears. Bring the mixture to the boil, stirring carefully.When the liquid is boiling, reduce the heat until it is simmering. Poach the pears for 15-20 minutes, or until tender. Drain the pears, rinsing off any tea leaves that stick to them, then set aside to cool slightly.When the pears have cooled, cut them into quarters, remove the cores, then chop roughly.In a bowl, mix together the chopped poached pears, sultanas and almonds until well combined.Mix together the soft brown sugar and ground cinnamon, then fold the mixture into the pear mixture until well combined.Lay the filo pastry onto a work surface lightly dusted with icing sugar. Overlap the sheets of pastry slightly to form a rectangle about 40cm x 30cm/16in x 12in. As you layer the filo pastry sheets, brush each sheet all over with the melted butter.Continue to add the remaining filo pastry sheets in layers, brushing each sheet with more of the melted butter, until all the filo pastry and butter is used.Sprinkle the pear mixture onto the filo pastry rectangle, leaving a 2.5cm/1in free at the edges of the rectangle.Fold the free edges of the long sides of the rectangle back over the pear mixture. Starting at one end of the shorter sides of the rectangle, roll up the filo pastry and pear filling to form a swiss roll.Transfer the filo pastry roll to a baking tray and dust all over with the icing sugar. Bake in the oven for 40-45 minutes, or until the pastry is crisp and golden-brown.To serve, slice the cinnamon strudel and place one slice into the centre of each serving plate. Sprinkle some of the rich tea biscuits in a pile alongside the strudel. Place a scoop of the Earl Grey sorbet on top of the crumbled rich tea biscuits. For the sorbet, mix together the tea leaves, caster sugar and lemon juice in a heatproof bowl. Pour over the boiling water and set aside to steep for at least 30 minutes. For the sorbet, mix together the tea leaves, caster sugar and lemon juice in a heatproof bowl. Pour over the boiling water and set aside to steep for at least 30 minutes. When the mixture has steeped, strain it through a fine sieve into an ice cream maker. Churn the mixture, according to the manufacturer's instructions, until almost frozen, then transfer to a freezable container and place in the freezer until set. When the mixture has steeped, strain it through a fine sieve into an ice cream maker. Churn the mixture, according to the manufacturer's instructions, until almost frozen, then transfer to a freezable container and place in the freezer until set. (NB: To make the sorbet without an ice cream maker, freeze the mixture in a freezable container for one hour, then remove and stir to break up the ice crystals. Repeat the freezing and stirring process 2-3 times, until the sorbet is frozen solid.) (NB: To make the sorbet without an ice cream maker, freeze the mixture in a freezable container for one hour, then remove and stir to break up the ice crystals. Repeat the freezing and stirring process 2-3 times, until the sorbet is frozen solid.) Meanwhile, for the strudel, preheat the oven to 190C/375F/Gas 5. Meanwhile, for the strudel, preheat the oven to 190C/375F/Gas 5. Stand the pears in the bottom of a saucepan. Add the tea leaves, caster sugar and lemon juice, then pour over enough cold water to just cover the pears. Bring the mixture to the boil, stirring carefully. Stand the pears in the bottom of a saucepan. Add the tea leaves, caster sugar and lemon juice, then pour over enough cold water to just cover the pears. Bring the mixture to the boil, stirring carefully. When the liquid is boiling, reduce the heat until it is simmering. Poach the pears for 15-20 minutes, or until tender. Drain the pears, rinsing off any tea leaves that stick to them, then set aside to cool slightly. When the liquid is boiling, reduce the heat until it is simmering. Poach the pears for 15-20 minutes, or until tender. Drain the pears, rinsing off any tea leaves that stick to them, then set aside to cool slightly. When the pears have cooled, cut them into quarters, remove the cores, then chop roughly. When the pears have cooled, cut them into quarters, remove the cores, then chop roughly. In a bowl, mix together the chopped poached pears, sultanas and almonds until well combined. In a bowl, mix together the chopped poached pears, sultanas and almonds until well combined. Mix together the soft brown sugar and ground cinnamon, then fold the mixture into the pear mixture until well combined. Mix together the soft brown sugar and ground cinnamon, then fold the mixture into the pear mixture until well combined. Lay the filo pastry onto a work surface lightly dusted with icing sugar. Overlap the sheets of pastry slightly to form a rectangle about 40cm x 30cm/16in x 12in. As you layer the filo pastry sheets, brush each sheet all over with the melted butter. Lay the filo pastry onto a work surface lightly dusted with icing sugar. Overlap the sheets of pastry slightly to form a rectangle about 40cm x 30cm/16in x 12in. As you layer the filo pastry sheets, brush each sheet all over with the melted butter. Continue to add the remaining filo pastry sheets in layers, brushing each sheet with more of the melted butter, until all the filo pastry and butter is used. Continue to add the remaining filo pastry sheets in layers, brushing each sheet with more of the melted butter, until all the filo pastry and butter is used. Sprinkle the pear mixture onto the filo pastry rectangle, leaving a 2.5cm/1in free at the edges of the rectangle. Sprinkle the pear mixture onto the filo pastry rectangle, leaving a 2.5cm/1in free at the edges of the rectangle. Fold the free edges of the long sides of the rectangle back over the pear mixture. Starting at one end of the shorter sides of the rectangle, roll up the filo pastry and pear filling to form a swiss roll. Fold the free edges of the long sides of the rectangle back over the pear mixture. Starting at one end of the shorter sides of the rectangle, roll up the filo pastry and pear filling to form a swiss roll. Transfer the filo pastry roll to a baking tray and dust all over with the icing sugar. Bake in the oven for 40-45 minutes, or until the pastry is crisp and golden-brown. Transfer the filo pastry roll to a baking tray and dust all over with the icing sugar. Bake in the oven for 40-45 minutes, or until the pastry is crisp and golden-brown. To serve, slice the cinnamon strudel and place one slice into the centre of each serving plate. Sprinkle some of the rich tea biscuits in a pile alongside the strudel. Place a scoop of the Earl Grey sorbet on top of the crumbled rich tea biscuits. To serve, slice the cinnamon strudel and place one slice into the centre of each serving plate. Sprinkle some of the rich tea biscuits in a pile alongside the strudel. Place a scoop of the Earl Grey sorbet on top of the crumbled rich tea biscuits."
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df00eb822c784040bdb3cb4baf2d302534bdc0f4fac921dce570be71fd1b5d58
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Prawn cocktail recipe
An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_cocktail_with_13755_16x9.jpg Done right, a prawn cocktail is a beautiful Christmas starter - and John Torode's the man to show you how. lemon juice, to tastemalt vinegar, to taste20 x raw tiger prawns, shells on 1 Little Gem lettuce1 sprig fresh thyme, leaves pickedcayenne pepper, to serve lemon juice, to taste malt vinegar, to taste 20 x raw tiger prawns, shells on 1 Little Gem lettuce 1 sprig fresh thyme, leaves picked cayenne pepper, to serve ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchupfew drops Tabasco sauce2 pinches smoked paprika½ tsp paprika1 tbsp double cream4 tbsp mayonnaise1 pinch cayenne pepper pinch salt1 tsp cracked black pepper ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchup few drops Tabasco sauce 2 pinches smoked paprika ½ tsp paprika 1 tbsp double cream 4 tbsp mayonnaise 1 pinch cayenne pepper pinch salt 1 tsp cracked black pepper Method Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.For the sauce, mix all the sauce ingredients together. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up. Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up. For the sauce, mix all the sauce ingredients together. For the sauce, mix all the sauce ingredients together. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Recipe tips This prawn cocktail can be made a few hours in advance and refrigerated.
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"title": "Prawn cocktail recipe",
"content": "An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_cocktail_with_13755_16x9.jpg Done right, a prawn cocktail is a beautiful Christmas starter - and John Torode's the man to show you how. lemon juice, to tastemalt vinegar, to taste20 x raw tiger prawns, shells on 1 Little Gem lettuce1 sprig fresh thyme, leaves pickedcayenne pepper, to serve lemon juice, to taste malt vinegar, to taste 20 x raw tiger prawns, shells on 1 Little Gem lettuce 1 sprig fresh thyme, leaves picked cayenne pepper, to serve ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchupfew drops Tabasco sauce2 pinches smoked paprika½ tsp paprika1 tbsp double cream4 tbsp mayonnaise1 pinch cayenne pepper pinch salt1 tsp cracked black pepper ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchup few drops Tabasco sauce 2 pinches smoked paprika ½ tsp paprika 1 tbsp double cream 4 tbsp mayonnaise 1 pinch cayenne pepper pinch salt 1 tsp cracked black pepper Method Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.For the sauce, mix all the sauce ingredients together. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up. Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up. For the sauce, mix all the sauce ingredients together. For the sauce, mix all the sauce ingredients together. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Recipe tips This prawn cocktail can be made a few hours in advance and refrigerated."
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f68b6c9611f106a8e00089f254692f7d6133d32c9cdc427a02b3e6dfe13e6f2b
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Salmon en croûte recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_en_croute_with_01965_16x9.jpg Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet or party when you have lots of mouths to feed. Roasted red peppers (from a jar, to keep things simple) and a creamy spinach filling give a taste of summer all year round. 225g/8oz baby leaf spinach180g/6¼oz full-fat cream cheese1 free-range egg yolk (white reserved for the salmon)salt and freshly ground black pepper 225g/8oz baby leaf spinach 180g/6¼oz full-fat cream cheese 1 free-range egg yolk (white reserved for the salmon) salt and freshly ground black pepper 1kg/2lb 4oz salmon fillet, skinless and bonelesslarge bunch fresh dill, chopped280g jar chargrilled mixed peppers in oil, drained1 free-range egg1 tbsp milk 500g pack puff pastry (in a block)flour, for dusting 1kg/2lb 4oz salmon fillet, skinless and boneless large bunch fresh dill, chopped 280g jar chargrilled mixed peppers in oil, drained 1 free-range egg 1 tbsp milk 500g pack puff pastry (in a block) flour, for dusting 3 spring onions, finely chopped1 tbsp caster sugar1 tbsp snipped fresh chives2 tbsp chopped fresh flatleaf parsley1 tbsp chopped fresh dill200g/7oz full-fat crème fraîche½ lemon, juice only 3 spring onions, finely chopped 1 tbsp caster sugar 1 tbsp snipped fresh chives 2 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh dill 200g/7oz full-fat crème fraîche ½ lemon, juice only Method To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth.Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper.Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash.Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.)Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath.To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine.Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth. Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper. Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.) Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.) Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath. To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine. To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. Recipe tips When rolling out the pastry, first lightly dust a clean work surface and a rolling pin with flour (if you don't have a rolling pin you can use a straight-sided wine bottle). Press the pastry to flatten slightly into the rough shape you need, then start rolling. Keep rolling and turning the pastry until it’s 3mm thick. Lift the pastry onto the rolling pin to move it without tearing. (If you tear it, just press it back together with your fingertips.) Large salmon fillets are often sold as a side of salmon. Supermarkets often leave the skin on, which you will need to remove.
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"title": "Salmon en croûte recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_en_croute_with_01965_16x9.jpg Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet or party when you have lots of mouths to feed. Roasted red peppers (from a jar, to keep things simple) and a creamy spinach filling give a taste of summer all year round. 225g/8oz baby leaf spinach180g/6¼oz full-fat cream cheese1 free-range egg yolk (white reserved for the salmon)salt and freshly ground black pepper 225g/8oz baby leaf spinach 180g/6¼oz full-fat cream cheese 1 free-range egg yolk (white reserved for the salmon) salt and freshly ground black pepper 1kg/2lb 4oz salmon fillet, skinless and bonelesslarge bunch fresh dill, chopped280g jar chargrilled mixed peppers in oil, drained1 free-range egg1 tbsp milk 500g pack puff pastry (in a block)flour, for dusting 1kg/2lb 4oz salmon fillet, skinless and boneless large bunch fresh dill, chopped 280g jar chargrilled mixed peppers in oil, drained 1 free-range egg 1 tbsp milk 500g pack puff pastry (in a block) flour, for dusting 3 spring onions, finely chopped1 tbsp caster sugar1 tbsp snipped fresh chives2 tbsp chopped fresh flatleaf parsley1 tbsp chopped fresh dill200g/7oz full-fat crème fraîche½ lemon, juice only 3 spring onions, finely chopped 1 tbsp caster sugar 1 tbsp snipped fresh chives 2 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh dill 200g/7oz full-fat crème fraîche ½ lemon, juice only Method To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth.Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper.Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash.Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.)Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath.To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine.Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth. Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper. Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.) Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.) Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath. To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine. To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. Recipe tips When rolling out the pastry, first lightly dust a clean work surface and a rolling pin with flour (if you don't have a rolling pin you can use a straight-sided wine bottle). Press the pastry to flatten slightly into the rough shape you need, then start rolling. Keep rolling and turning the pastry until it’s 3mm thick. Lift the pastry onto the rolling pin to move it without tearing. (If you tear it, just press it back together with your fingertips.) Large salmon fillets are often sold as a side of salmon. Supermarkets often leave the skin on, which you will need to remove."
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c4025d714d0ae040e9599da50137128a8cbc09eb376e0e515c924b004d2ab95f
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Smoked salmon blini canapés recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmontartarwi_92584_16x9.jpg Classic smoked salmon on blinis with soured cream is the perfect partner to a glass of cold champagne. 1 lemon, zest and juice only 200g/7oz smoked salmon20-24 ready-made cocktail blinis1 small shallot, finely chopped142ml/5fl oz soured creamsmall bunch fresh dillfreshly ground black pepper 1 lemon, zest and juice only 200g/7oz smoked salmon 20-24 ready-made cocktail blinis 1 small shallot, finely chopped 142ml/5fl oz soured cream small bunch fresh dill freshly ground black pepper Method Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the finely chopped shallot and mix well.To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the finely chopped shallot and mix well. Add the finely chopped shallot and mix well. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.
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"title": "Smoked salmon blini canapés recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmontartarwi_92584_16x9.jpg Classic smoked salmon on blinis with soured cream is the perfect partner to a glass of cold champagne. 1 lemon, zest and juice only 200g/7oz smoked salmon20-24 ready-made cocktail blinis1 small shallot, finely chopped142ml/5fl oz soured creamsmall bunch fresh dillfreshly ground black pepper 1 lemon, zest and juice only 200g/7oz smoked salmon 20-24 ready-made cocktail blinis 1 small shallot, finely chopped 142ml/5fl oz soured cream small bunch fresh dill freshly ground black pepper Method Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the finely chopped shallot and mix well.To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the finely chopped shallot and mix well. Add the finely chopped shallot and mix well. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest."
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b7b7523b514fef947b94af30667c2b7e62f447b5a7d9dd9909ce36b032ada9f3
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Thai-style salmon with roasted vegetables recipe
An average of 4.5 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_salmon_with_roasted_08114_16x9.jpg An all-in-one-pan salmon traybake, bursting with Thai flavours and fresh vegetables. For a more filling meal, serve with steamed or boiled rice. 400ml tin full-fat coconut milk 2 tbsp Thai red curry paste 1 fresh red chilli, finely diced 1 large garlic clove, crushed 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped 2 limes, juice only2 tsp fish sauce 1 cauliflower, cut into small florets 2 Romano peppers, seeds removed, cut into large pieces 3 banana shallots, peeled and halved 2 tbsp sunflower oil 1 tbsp runny honey150g/5½oz baby courgettes, sliced thinly on the diagonal6 small salmon fillets, skin removedbunch Thai basil or fresh coriander, chopped salt and freshly ground black pepper 400ml tin full-fat coconut milk 2 tbsp Thai red curry paste 1 fresh red chilli, finely diced 1 large garlic clove, crushed 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped 2 limes, juice only 2 tsp fish sauce 1 cauliflower, cut into small florets 2 Romano peppers, seeds removed, cut into large pieces 3 banana shallots, peeled and halved 2 tbsp sunflower oil 1 tbsp runny honey 150g/5½oz baby courgettes, sliced thinly on the diagonal 6 small salmon fillets, skin removed bunch Thai basil or fresh coriander, chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown.Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Sprinkle over the Thai basil and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper. Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown. Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown. Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Sprinkle over the Thai basil and serve immediately. Sprinkle over the Thai basil and serve immediately.
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"title": "Thai-style salmon with roasted vegetables recipe",
"content": "An average of 4.5 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_salmon_with_roasted_08114_16x9.jpg An all-in-one-pan salmon traybake, bursting with Thai flavours and fresh vegetables. For a more filling meal, serve with steamed or boiled rice. 400ml tin full-fat coconut milk 2 tbsp Thai red curry paste 1 fresh red chilli, finely diced 1 large garlic clove, crushed 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped 2 limes, juice only2 tsp fish sauce 1 cauliflower, cut into small florets 2 Romano peppers, seeds removed, cut into large pieces 3 banana shallots, peeled and halved 2 tbsp sunflower oil 1 tbsp runny honey150g/5½oz baby courgettes, sliced thinly on the diagonal6 small salmon fillets, skin removedbunch Thai basil or fresh coriander, chopped salt and freshly ground black pepper 400ml tin full-fat coconut milk 2 tbsp Thai red curry paste 1 fresh red chilli, finely diced 1 large garlic clove, crushed 6cm/2½in piece fresh root ginger, peeled, coarsely grated and then finely chopped 2 limes, juice only 2 tsp fish sauce 1 cauliflower, cut into small florets 2 Romano peppers, seeds removed, cut into large pieces 3 banana shallots, peeled and halved 2 tbsp sunflower oil 1 tbsp runny honey 150g/5½oz baby courgettes, sliced thinly on the diagonal 6 small salmon fillets, skin removed bunch Thai basil or fresh coriander, chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown.Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Sprinkle over the Thai basil and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper. Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown. Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown. Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked. Sprinkle over the Thai basil and serve immediately. Sprinkle over the Thai basil and serve immediately."
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d0f3499889f79498a48eed9786f765fe70bcf0e6d2ff3715ab6c2615b155527e
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Carrot and swede mash recipe
An average of 3.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_swede_mash_89348_16x9.jpg This delicious, colourful carrot and swede mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies, stews and casseroles. 400g/14oz carrots, scrubbed and chopped400g/14oz swede, peeled and chopped25g/1oz butter2 tbsp crème fraîche 2 tbsp creamed horseradish (optional)salt and freshly ground black pepper 400g/14oz carrots, scrubbed and chopped 400g/14oz swede, peeled and chopped 25g/1oz butter 2 tbsp crème fraîche 2 tbsp creamed horseradish (optional) salt and freshly ground black pepper Method Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan.Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve. Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan. Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan. Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve. Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve.
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"title": "Carrot and swede mash recipe",
"content": "An average of 3.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_swede_mash_89348_16x9.jpg This delicious, colourful carrot and swede mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies, stews and casseroles. 400g/14oz carrots, scrubbed and chopped400g/14oz swede, peeled and chopped25g/1oz butter2 tbsp crème fraîche 2 tbsp creamed horseradish (optional)salt and freshly ground black pepper 400g/14oz carrots, scrubbed and chopped 400g/14oz swede, peeled and chopped 25g/1oz butter 2 tbsp crème fraîche 2 tbsp creamed horseradish (optional) salt and freshly ground black pepper Method Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan.Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve. Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan. Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan. Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve. Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve."
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3497112aeb675c5d535d24a6ccf434f411e9373c4c763bf72e63410058e5efba
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Hasselback potatoes recipe
An average of 4.6 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hasselback_potatoes_27064_16x9.jpg Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak, chicken or fish. Each serving provides 233 kcal, 3g protein, 28g carbohydrates (of which 1.5g sugars), 11.5g fat (of which 3g saturates), 3g fibre and 0.7g salt. ½ tsp dried thyme, rosemary or mixed herbs½ tsp flaked sea salt½ tsp coarsely ground black pepper3 tbsp sunflower, vegetable or olive oil, plus extra for greasing8 small–medium potatoes, each one approx. 75g/2¾oz, scrubbed (ideally, all-rounders or floury potatoes)small knob of butter, approx. 15g/½oz (optional) ½ tsp dried thyme, rosemary or mixed herbs ½ tsp flaked sea salt ½ tsp coarsely ground black pepper 3 tbsp sunflower, vegetable or olive oil, plus extra for greasing 8 small–medium potatoes, each one approx. 75g/2¾oz, scrubbed (ideally, all-rounders or floury potatoes) small knob of butter, approx. 15g/½oz (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin. As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices.Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes. Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl. Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin. Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin. As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices. As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices. Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes. Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes. Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately. Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately. Recipe tips Choose similar-sized small potatoes so they cook at the same time. Ideally, choose all-rounder or floury potatoes, such as Maris Piper. New or waxy potatoes will work but the texture will be firmer. You can use a deep wooden spoon to slice the potatoes. Place a potato into the bowl of the spoon, slice down through the potato and the knife will stop where it meets the edge of the spoon without cutting all the way through.
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"title": "Hasselback potatoes recipe",
"content": "An average of 4.6 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hasselback_potatoes_27064_16x9.jpg Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak, chicken or fish. Each serving provides 233 kcal, 3g protein, 28g carbohydrates (of which 1.5g sugars), 11.5g fat (of which 3g saturates), 3g fibre and 0.7g salt. ½ tsp dried thyme, rosemary or mixed herbs½ tsp flaked sea salt½ tsp coarsely ground black pepper3 tbsp sunflower, vegetable or olive oil, plus extra for greasing8 small–medium potatoes, each one approx. 75g/2¾oz, scrubbed (ideally, all-rounders or floury potatoes)small knob of butter, approx. 15g/½oz (optional) ½ tsp dried thyme, rosemary or mixed herbs ½ tsp flaked sea salt ½ tsp coarsely ground black pepper 3 tbsp sunflower, vegetable or olive oil, plus extra for greasing 8 small–medium potatoes, each one approx. 75g/2¾oz, scrubbed (ideally, all-rounders or floury potatoes) small knob of butter, approx. 15g/½oz (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin. As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices.Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes. Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl. Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin. Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin. As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices. As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices. Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes. Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes. Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately. Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately. Recipe tips Choose similar-sized small potatoes so they cook at the same time. Ideally, choose all-rounder or floury potatoes, such as Maris Piper. New or waxy potatoes will work but the texture will be firmer. You can use a deep wooden spoon to slice the potatoes. Place a potato into the bowl of the spoon, slice down through the potato and the knife will stop where it meets the edge of the spoon without cutting all the way through."
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0856a91330b94e89befc7b65b6dde04b375efbac5dab4e516f9e546e7de0bd24
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Sprouts with peas and cashew nuts recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_peas_and_88137_16x9.jpg Sprouts are an essential part of Christmas lunch, although not everyone likes them! This is one vegetable that really can’t be kept hot so cooking and serving the sprouts should be the last job you do before you sit down to eat. 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half500g/1lb 2oz frozen petits poisknob butter3 banana shallots, finely sliced50g/1¾oz salted cashew nutssalt and freshly ground black pepper 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half 500g/1lb 2oz frozen petits pois knob butter 3 banana shallots, finely sliced 50g/1¾oz salted cashew nuts salt and freshly ground black pepper Method Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Recipe tips To get the sprouts ready the day before, prepare by removing the outer leaves and cutting in half and then place in a polythene bag in the fridge. Don’t keep them in water – it is not necessary. They can then be cooked as per the recipe.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Sprouts with peas and cashew nuts recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_peas_and_88137_16x9.jpg Sprouts are an essential part of Christmas lunch, although not everyone likes them! This is one vegetable that really can’t be kept hot so cooking and serving the sprouts should be the last job you do before you sit down to eat. 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half500g/1lb 2oz frozen petits poisknob butter3 banana shallots, finely sliced50g/1¾oz salted cashew nutssalt and freshly ground black pepper 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half 500g/1lb 2oz frozen petits pois knob butter 3 banana shallots, finely sliced 50g/1¾oz salted cashew nuts salt and freshly ground black pepper Method Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Recipe tips To get the sprouts ready the day before, prepare by removing the outer leaves and cutting in half and then place in a polythene bag in the fridge. Don’t keep them in water – it is not necessary. They can then be cooked as per the recipe."
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570d34f52a408adcd8ac7c6057386b0c02cdda572396c25e44da4ee3497854fc
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Red cabbage slaw recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_cabbage_slaw_72402_16x9.jpg Perfectly balancing the richness of soured cream with fresh apple, this crunchy and colourful coleslaw is quick and easy to make. 150g/5½oz soured cream 1 tsp Dijon mustard 2 tbsp lemon juice 150g/5½oz red cabbage, finely shredded 1 green apple, such as Granny Smith, cored, quartered and thinly sliced3 spring onions, washed and finely sliced 15g/½oz roughly chopped fresh parsleysalt and freshly ground black pepper 150g/5½oz soured cream 1 tsp Dijon mustard 2 tbsp lemon juice 150g/5½oz red cabbage, finely shredded 1 green apple, such as Granny Smith, cored, quartered and thinly sliced 3 spring onions, washed and finely sliced 15g/½oz roughly chopped fresh parsley salt and freshly ground black pepper Method In a large bowl whisk together the soured cream, mustard and lemon juice. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. In a large bowl whisk together the soured cream, mustard and lemon juice. In a large bowl whisk together the soured cream, mustard and lemon juice. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. Recipe tips This can be eaten straight away or can be kept covered in the fridge for up to two days.
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"delivery_version": "v1.0",
"title": "Red cabbage slaw recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_cabbage_slaw_72402_16x9.jpg Perfectly balancing the richness of soured cream with fresh apple, this crunchy and colourful coleslaw is quick and easy to make. 150g/5½oz soured cream 1 tsp Dijon mustard 2 tbsp lemon juice 150g/5½oz red cabbage, finely shredded 1 green apple, such as Granny Smith, cored, quartered and thinly sliced3 spring onions, washed and finely sliced 15g/½oz roughly chopped fresh parsleysalt and freshly ground black pepper 150g/5½oz soured cream 1 tsp Dijon mustard 2 tbsp lemon juice 150g/5½oz red cabbage, finely shredded 1 green apple, such as Granny Smith, cored, quartered and thinly sliced 3 spring onions, washed and finely sliced 15g/½oz roughly chopped fresh parsley salt and freshly ground black pepper Method In a large bowl whisk together the soured cream, mustard and lemon juice. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. In a large bowl whisk together the soured cream, mustard and lemon juice. In a large bowl whisk together the soured cream, mustard and lemon juice. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. Recipe tips This can be eaten straight away or can be kept covered in the fridge for up to two days."
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ab0ac44c67da187aba90667ec82d4e4c3b3d42dffc1f77b0fbc9a66947f14e1e
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Poached pears in red wine recipe
Spiced poached pears with blackberries An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_poached_pears_95089_16x9.jpg Poached pears are such an elegant dish, light enough to enjoy after a heavy main. Avoid overripe pears as they can become mushy and lose their regal shape. 1 lemon1 orange750ml/1⅓ pint red wine200g/7oz fresh root ginger 1 cinnamon stick 4 whole cloves 5 fennel seeds 1 fresh bay leaf 1 sprig rosemary 500g/1lb 2oz caster sugar 300g/10½oz frozen blackberries 8 pears, peeled and cored leaving top stem intact thick custard or ice cream, to serve 1 lemon 1 orange 750ml/1⅓ pint red wine 200g/7oz fresh root ginger 1 cinnamon stick 4 whole cloves 5 fennel seeds 1 fresh bay leaf 1 sprig rosemary 500g/1lb 2oz caster sugar 300g/10½oz frozen blackberries 8 pears, peeled and cored leaving top stem intact thick custard or ice cream, to serve Method Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once. Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve. The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream. Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once. Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve. Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve. The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream. The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream. Recipe tips A fruity red wine is best for poaching pears. If you don't want to use wine, use a sugar syrup made by dissolving 300g/10½oz caster sugar in 1 litre/1¾ pint water with lemon zest and a split vanilla pod.
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"title": "Poached pears in red wine recipe",
"content": "Spiced poached pears with blackberries An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_poached_pears_95089_16x9.jpg Poached pears are such an elegant dish, light enough to enjoy after a heavy main. Avoid overripe pears as they can become mushy and lose their regal shape. 1 lemon1 orange750ml/1⅓ pint red wine200g/7oz fresh root ginger 1 cinnamon stick 4 whole cloves 5 fennel seeds 1 fresh bay leaf 1 sprig rosemary 500g/1lb 2oz caster sugar 300g/10½oz frozen blackberries 8 pears, peeled and cored leaving top stem intact thick custard or ice cream, to serve 1 lemon 1 orange 750ml/1⅓ pint red wine 200g/7oz fresh root ginger 1 cinnamon stick 4 whole cloves 5 fennel seeds 1 fresh bay leaf 1 sprig rosemary 500g/1lb 2oz caster sugar 300g/10½oz frozen blackberries 8 pears, peeled and cored leaving top stem intact thick custard or ice cream, to serve Method Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once. Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve. The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream. Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit. In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once. Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve. Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve. The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream. The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream. Recipe tips A fruity red wine is best for poaching pears. If you don't want to use wine, use a sugar syrup made by dissolving 300g/10½oz caster sugar in 1 litre/1¾ pint water with lemon zest and a split vanilla pod."
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6400aed1891df9bf0836faabb6e8ad17a69ad411581145eae588a1469c4c7ce2
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Gin fizz recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_fizz_39738_16x9.jpg Gin fizz is a member of the sours cocktail family (because it contains lemon juice). It will appeal to G&T lovers and anyone who likes a long, refreshing tipple. A classic fizz shouldn’t be served over ice, so make sure the ingredients are shaken with plenty of ice to keep them cold. 45ml/3 tbsp dry gin25ml/1 tbsp + 2 tsp freshly squeezed lemon juice 10ml/2 tsp sugar syrupchilled soda waterlemon slices or pared lemon zest, to garnish 45ml/3 tbsp dry gin 25ml/1 tbsp + 2 tsp freshly squeezed lemon juice 10ml/2 tsp sugar syrup chilled soda water lemon slices or pared lemon zest, to garnish Method Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously.Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously. Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously. Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Recipe tips Silver fizz This classic cocktail is a frothier version of the original. Add 1 raw free-range egg white and shake with the gin, lemon juice and syrup. Homemade sugar syrup If you don’t want a whole bottle of bought syrup languishing in your drinks cupboard, make your own. Put 200g/7oz caster sugar and 100ml/3½fl oz water in a small pan over a low heat, stir until the sugar has dissolved, leave to cool then bottle and keep in the fridge. This will make plenty for a few rounds of cocktails.
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"url": "https://www.bbc.co.uk/food/recipes/gin_fizz_39738",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gin fizz recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_fizz_39738_16x9.jpg Gin fizz is a member of the sours cocktail family (because it contains lemon juice). It will appeal to G&T lovers and anyone who likes a long, refreshing tipple. A classic fizz shouldn’t be served over ice, so make sure the ingredients are shaken with plenty of ice to keep them cold. 45ml/3 tbsp dry gin25ml/1 tbsp + 2 tsp freshly squeezed lemon juice 10ml/2 tsp sugar syrupchilled soda waterlemon slices or pared lemon zest, to garnish 45ml/3 tbsp dry gin 25ml/1 tbsp + 2 tsp freshly squeezed lemon juice 10ml/2 tsp sugar syrup chilled soda water lemon slices or pared lemon zest, to garnish Method Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously.Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously. Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously. Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Recipe tips Silver fizz This classic cocktail is a frothier version of the original. Add 1 raw free-range egg white and shake with the gin, lemon juice and syrup. Homemade sugar syrup If you don’t want a whole bottle of bought syrup languishing in your drinks cupboard, make your own. Put 200g/7oz caster sugar and 100ml/3½fl oz water in a small pan over a low heat, stir until the sugar has dissolved, leave to cool then bottle and keep in the fridge. This will make plenty for a few rounds of cocktails."
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2f6b6a092694712c426394ccfc6c1a2c39357bbc2111ab0aca5262b4d23e5dce
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Apple spice cake recipe
An average of 4.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecake_90046_16x9.jpg Packed with nuts and spices, this autumnal cake is great for using up apples that are past their best. 330ml/11½fl oz French cider300g/10½oz plain flour2 tsp bicarbonate of soda1 tsp mixed spice powder1 tsp ground cinnamonpinch freshly grated nutmeg4 apples, peeled, cores removed and grated150g/5½oz soft dark brown sugar150g/5½oz melted butter2 free-range eggs200g/7oz golden sultanas100g/3½oz pecans, chopped 330ml/11½fl oz French cider 300g/10½oz plain flour 2 tsp bicarbonate of soda 1 tsp mixed spice powder 1 tsp ground cinnamon pinch freshly grated nutmeg 4 apples, peeled, cores removed and grated 150g/5½oz soft dark brown sugar 150g/5½oz melted butter 2 free-range eggs 200g/7oz golden sultanas 100g/3½oz pecans, chopped 250g/9oz mascarponesplash double cream 1 tsp ground cinnamon 250g/9oz mascarpone splash double cream 1 tsp ground cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4.Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds.Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl. In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine.Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool.For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl.To serve, place slices of cake onto plates and spoon the mascarpone cream alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds. Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds. Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl. Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl. In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine. In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine. Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool. Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool. For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl. For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl. To serve, place slices of cake onto plates and spoon the mascarpone cream alongside. To serve, place slices of cake onto plates and spoon the mascarpone cream alongside.
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"url": "https://www.bbc.co.uk/food/recipes/applecake_90046",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Apple spice cake recipe",
"content": "An average of 4.3 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecake_90046_16x9.jpg Packed with nuts and spices, this autumnal cake is great for using up apples that are past their best. 330ml/11½fl oz French cider300g/10½oz plain flour2 tsp bicarbonate of soda1 tsp mixed spice powder1 tsp ground cinnamonpinch freshly grated nutmeg4 apples, peeled, cores removed and grated150g/5½oz soft dark brown sugar150g/5½oz melted butter2 free-range eggs200g/7oz golden sultanas100g/3½oz pecans, chopped 330ml/11½fl oz French cider 300g/10½oz plain flour 2 tsp bicarbonate of soda 1 tsp mixed spice powder 1 tsp ground cinnamon pinch freshly grated nutmeg 4 apples, peeled, cores removed and grated 150g/5½oz soft dark brown sugar 150g/5½oz melted butter 2 free-range eggs 200g/7oz golden sultanas 100g/3½oz pecans, chopped 250g/9oz mascarponesplash double cream 1 tsp ground cinnamon 250g/9oz mascarpone splash double cream 1 tsp ground cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4.Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds.Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl. In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine.Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool.For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl.To serve, place slices of cake onto plates and spoon the mascarpone cream alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds. Place the cider into a saucepan over a high heat. Bring to the boil and cook until reduced by two thirds. Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl. Sift the flour, bicarbonate of soda, mixed spice powder, cinnamon and nutmeg into a bowl. In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine. In a separate bowl, mix the apples with the sugar and butter. Add the eggs and reduced cider to the apple mixture and stir well. Add the spiced flour mixture to the apple mixture and mix well. Add the sultanas and pecans and fold together to combine. Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool. Spoon the cake mixture into a 20cm/8in springform round cake tin and bake in the oven for 45–60 minutes, or until a skewer comes out clean when pushed into the centre of the cake. Turn out the cake onto a wire rack and leave to cool. For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl. For the mascarpone cream, whisk together the mascarpone, cream and cinnamon in a bowl. To serve, place slices of cake onto plates and spoon the mascarpone cream alongside. To serve, place slices of cake onto plates and spoon the mascarpone cream alongside."
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ede936728b0d1d23a0cb2a00a1ef5e36a9a6c9fd15a38e6484457b36666737cc
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Apple and olive oil cake recipe
An average of 2.9 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apple_and_olive_oil_cake_85364_16x9.jpg This apple cake is dense and sweet, with a little tartness from the apple sauce, while the olive oil icing makes it moist and fragrant. The cake is vegan and it can also be gluten-free – but most of all, it’s delicious. 180ml/6fl oz extra-virgin olive oil, plus extra for greasing220g/8oz caster sugar2 tsp baking powder180g/6oz chunky apple sauce200g/7oz ground almonds, sifted200g/7oz plain flour or gluten-free flour, sifted 1 tsp mixed spice 180ml/6fl oz extra-virgin olive oil, plus extra for greasing 220g/8oz caster sugar 2 tsp baking powder 180g/6oz chunky apple sauce 200g/7oz ground almonds, sifted 200g/7oz plain flour or gluten-free flour, sifted 1 tsp mixed spice 250ml/9fl oz apple juice 100g/3½oz caster sugar 1 tsp mixed spice 250ml/9fl oz apple juice 100g/3½oz caster sugar 1 tsp mixed spice 80ml/2⅔fl oz extra-virgin olive oil 80g/2¾oz icing sugar, sifted 80ml/2⅔fl oz extra-virgin olive oil 80g/2¾oz icing sugar, sifted Method Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes.To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Recipe tips This cake will keep in the fridge for 4 days.
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"title": "Apple and olive oil cake recipe",
"content": "An average of 2.9 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apple_and_olive_oil_cake_85364_16x9.jpg This apple cake is dense and sweet, with a little tartness from the apple sauce, while the olive oil icing makes it moist and fragrant. The cake is vegan and it can also be gluten-free – but most of all, it’s delicious. 180ml/6fl oz extra-virgin olive oil, plus extra for greasing220g/8oz caster sugar2 tsp baking powder180g/6oz chunky apple sauce200g/7oz ground almonds, sifted200g/7oz plain flour or gluten-free flour, sifted 1 tsp mixed spice 180ml/6fl oz extra-virgin olive oil, plus extra for greasing 220g/8oz caster sugar 2 tsp baking powder 180g/6oz chunky apple sauce 200g/7oz ground almonds, sifted 200g/7oz plain flour or gluten-free flour, sifted 1 tsp mixed spice 250ml/9fl oz apple juice 100g/3½oz caster sugar 1 tsp mixed spice 250ml/9fl oz apple juice 100g/3½oz caster sugar 1 tsp mixed spice 80ml/2⅔fl oz extra-virgin olive oil 80g/2¾oz icing sugar, sifted 80ml/2⅔fl oz extra-virgin olive oil 80g/2¾oz icing sugar, sifted Method Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes.To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Start by lining and greasing a deep 20cm/8in cake tin and preheating the oven to 200C/180C Fan/Gas 6. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. Pour the oil and sugar into a bowl and whisk together for 2 minutes until well combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil and sugar mixture and mix together until well combined. Fold in the ground almonds and plain flour until everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. After 30 minutes, reduce the oven temperature to 180C/160C Fan/Gas 4 and pop a piece of kitchen foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes. To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. To make the syrup, put the apple juice and sugar into a saucepan. Bring to the boil, then leave to simmer for 10 minutes, or until reduced by half. Take off the heat, add the mixed spice and stir through. As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Meanwhile, make the icing. Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat. Recipe tips This cake will keep in the fridge for 4 days."
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a3f09b8f59afe2c1b30eede2b51a01205c1bb976967986ae6ad0c452ddf41a3c
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Mary Berry's apple and cinnamon loaf cake recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_cinnamon_loaf_75570_16x9.jpg This is a lovely moist apple loaf cake which I love to serve sliced and buttered - and it’s very quick and simple to make. Equipment and preparation: you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper. 75g/2½oz butter, softened200g/7oz self-raising flour100g/3½oz light muscovado sugar1 tsp ground cinnamon3 dessert apples, about 350g/12oz before peeling3 free-range eggs, beaten1-2 tbsp demerara sugar, to taste2 tbsp warmed, sieved apricot jam 75g/2½oz butter, softened 200g/7oz self-raising flour 100g/3½oz light muscovado sugar 1 tsp ground cinnamon 3 dessert apples, about 350g/12oz before peeling 3 free-range eggs, beaten 1-2 tbsp demerara sugar, to taste 2 tbsp warmed, sieved apricot jam Method Set the oven to 180C/160C Fan/Gas 4.Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack. Set the oven to 180C/160C Fan/Gas 4. Set the oven to 180C/160C Fan/Gas 4. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.
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"title": "Mary Berry's apple and cinnamon loaf cake recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_cinnamon_loaf_75570_16x9.jpg This is a lovely moist apple loaf cake which I love to serve sliced and buttered - and it’s very quick and simple to make. Equipment and preparation: you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper. 75g/2½oz butter, softened200g/7oz self-raising flour100g/3½oz light muscovado sugar1 tsp ground cinnamon3 dessert apples, about 350g/12oz before peeling3 free-range eggs, beaten1-2 tbsp demerara sugar, to taste2 tbsp warmed, sieved apricot jam 75g/2½oz butter, softened 200g/7oz self-raising flour 100g/3½oz light muscovado sugar 1 tsp ground cinnamon 3 dessert apples, about 350g/12oz before peeling 3 free-range eggs, beaten 1-2 tbsp demerara sugar, to taste 2 tbsp warmed, sieved apricot jam Method Set the oven to 180C/160C Fan/Gas 4.Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack. Set the oven to 180C/160C Fan/Gas 4. Set the oven to 180C/160C Fan/Gas 4. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack."
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346cdbddebb46d824a5127c0d608ae85ac85d210b20852926f65335786500751
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Individual fruit pies recipe
For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.To make any of the fillings, first cut the fruit into 1cm/½in pieces.Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated.Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture.Preheat the oven to 200C/400F/Gas 6.On a lightly floured work surface, roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids.Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie. Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes, or until the pastry is crisp and golden-brown.Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they’ll start to lose their crispness). For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. To make any of the fillings, first cut the fruit into 1cm/½in pieces. To make any of the fillings, first cut the fruit into 1cm/½in pieces. Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated. Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated. Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture. Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a lightly floured work surface, roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids. On a lightly floured work surface, roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids. Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie. Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie. Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes, or until the pastry is crisp and golden-brown. Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes, or until the pastry is crisp and golden-brown. Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they’ll start to lose their crispness). Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they’ll start to lose their crispness).
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"title": "Individual fruit pies recipe",
"content": "For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.To make any of the fillings, first cut the fruit into 1cm/½in pieces.Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated.Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture.Preheat the oven to 200C/400F/Gas 6.On a lightly floured work surface, roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids.Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie. Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes, or until the pastry is crisp and golden-brown.Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they’ll start to lose their crispness). For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. For the sweet shortcrust pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. In a separate bowl or jug, mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes. To make any of the fillings, first cut the fruit into 1cm/½in pieces. To make any of the fillings, first cut the fruit into 1cm/½in pieces. Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated. Melt the butter in a large frying pan or deep saucepan set over a medium heat. Add the fruit, sugar, lemon zest (if applicable) and the alcohol. Simmer for about 10 minutes, stirring from time to time, until the fruit is tender and most of the liquid has evaporated. Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture. Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a lightly floured work surface, roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids. On a lightly floured work surface, roll out the pastry to a thickness of 2–3mm. Using an 8.5cm/3½in plain cutter, cut out 12 circles and use them to line a bun tray (the kind you would use for fairy cakes, not a deep muffin tray). Re-roll the pastry as necessary and cut out 12 smaller circles, 6cm/2½in in diameter, for the lids. Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie. Spoon the fruit filling into the pastry cases, taking care not to overfill them. Dampen the rim of the pastry with a little water and top each pie with a lid. Press a smaller cutter over the pie to seal the edge and trim away any excess pastry. Make a couple of small steam holes in the top of each pie. Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes, or until the pastry is crisp and golden-brown. Brush the pastry lid with a little milk and sprinkle with granulated sugar. Bake for 25–30 minutes, or until the pastry is crisp and golden-brown. Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they’ll start to lose their crispness). Leave to cool in the tin for five minutes before removing. Serve warm or at room temperature, within 24 hours of baking (or they’ll start to lose their crispness)."
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Sussex pond pudding recipe
Sussex pond pudding with apples An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sussex_pond_pudding_with_23049_16x9.jpg Mary Berry's Sussex pond pudding is packed with apples (as well as traditional lemon) for a foolproof result. The result is even more delicious! Equipment and preparation: You will need a 1.5 litre/2¾ pint pudding basin, foil and kitchen string. 225g/8oz self-raising flour, plus extra for dusting100g/3½oz shredded suet75ml/2½fl oz milk 225g/8oz self-raising flour, plus extra for dusting 100g/3½oz shredded suet 75ml/2½fl oz milk 3 Cox’s apples150g/5½oz butter, cut into cubes, plus extra for greasing 175g/6oz light muscovado sugar 1 large lemon 3 Cox’s apples 150g/5½oz butter, cut into cubes, plus extra for greasing 175g/6oz light muscovado sugar 1 large lemon cream or custard cream or custard Method For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough.Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon.Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal.Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle. Tie securely. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan.Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan.Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as necessary. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard. For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough. For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough. Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon. Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal. Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal. Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle. Tie securely. Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle. Tie securely. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan. Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan. Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan. Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as necessary. Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as necessary. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard.
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"title": "Sussex pond pudding recipe",
"content": "Sussex pond pudding with apples An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sussex_pond_pudding_with_23049_16x9.jpg Mary Berry's Sussex pond pudding is packed with apples (as well as traditional lemon) for a foolproof result. The result is even more delicious! Equipment and preparation: You will need a 1.5 litre/2¾ pint pudding basin, foil and kitchen string. 225g/8oz self-raising flour, plus extra for dusting100g/3½oz shredded suet75ml/2½fl oz milk 225g/8oz self-raising flour, plus extra for dusting 100g/3½oz shredded suet 75ml/2½fl oz milk 3 Cox’s apples150g/5½oz butter, cut into cubes, plus extra for greasing 175g/6oz light muscovado sugar 1 large lemon 3 Cox’s apples 150g/5½oz butter, cut into cubes, plus extra for greasing 175g/6oz light muscovado sugar 1 large lemon cream or custard cream or custard Method For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough.Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon.Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal.Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle. Tie securely. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan.Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan.Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as necessary. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard. For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough. For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough. Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon. Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal. Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal. Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle. Tie securely. Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle. Tie securely. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan. Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan. Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan. Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as necessary. Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as necessary. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard."
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King prawn and broccoli stir fry recipe
An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_broccoli_stir_fry_01892_16x9.jpg Using raw prawns makes all the difference to the flavour and texture in this speedy dish. Great served with rice or noodles. Each serving provides 204 kcal, 18g protein, 14g carbohydrate (of which 9g sugars), 7.8g fat (of which 1g saturates), 4.9g fibre and 3.3g salt. 2 tbsp sunflower oil2 large shallots, very thinly sliced 1 red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger, peeled and thinly sliced 350g/12oz raw peeled king prawns250g/9oz broccoli, cut into tiny florets 150g/5½oz oyster mushrooms, thickly sliced6 tbsp black bean sauce 2 tbsp dark soy sauce ½ lemon, juice onlysalt and freshly ground black pepper 2 tbsp sunflower oil 2 large shallots, very thinly sliced 1 red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger, peeled and thinly sliced 350g/12oz raw peeled king prawns 250g/9oz broccoli, cut into tiny florets 150g/5½oz oyster mushrooms, thickly sliced 6 tbsp black bean sauce 2 tbsp dark soy sauce ½ lemon, juice only salt and freshly ground black pepper Method Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes.Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy.Serve piping hot, on its own or with rice or noodles. Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Serve piping hot, on its own or with rice or noodles. Serve piping hot, on its own or with rice or noodles.
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"title": "King prawn and broccoli stir fry recipe",
"content": "An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_broccoli_stir_fry_01892_16x9.jpg Using raw prawns makes all the difference to the flavour and texture in this speedy dish. Great served with rice or noodles. Each serving provides 204 kcal, 18g protein, 14g carbohydrate (of which 9g sugars), 7.8g fat (of which 1g saturates), 4.9g fibre and 3.3g salt. 2 tbsp sunflower oil2 large shallots, very thinly sliced 1 red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger, peeled and thinly sliced 350g/12oz raw peeled king prawns250g/9oz broccoli, cut into tiny florets 150g/5½oz oyster mushrooms, thickly sliced6 tbsp black bean sauce 2 tbsp dark soy sauce ½ lemon, juice onlysalt and freshly ground black pepper 2 tbsp sunflower oil 2 large shallots, very thinly sliced 1 red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger, peeled and thinly sliced 350g/12oz raw peeled king prawns 250g/9oz broccoli, cut into tiny florets 150g/5½oz oyster mushrooms, thickly sliced 6 tbsp black bean sauce 2 tbsp dark soy sauce ½ lemon, juice only salt and freshly ground black pepper Method Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes.Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy.Serve piping hot, on its own or with rice or noodles. Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Serve piping hot, on its own or with rice or noodles. Serve piping hot, on its own or with rice or noodles."
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Pork chops with celeriac mash and apple and ale gravy recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amershamporkchopswit_80661_16x9.jpg Fresh and creamy celeriac mash is the perfect partner to rich pork chops in this delicious recipe. 1 large celeriac150g/5oz butter, plus extra for the saucesalt and freshly ground black pepper1 large onion2 tbsp extra virgin olive oil3 Cox's apples, peeled425ml/¾ pint London Pride ale (or similar)4 pork chops2 tsp vegetable oil 1 large celeriac 150g/5oz butter, plus extra for the sauce salt and freshly ground black pepper 1 large onion 2 tbsp extra virgin olive oil 3 Cox's apples, peeled 425ml/¾ pint London Pride ale (or similar) 4 pork chops 2 tsp vegetable oil ½ tsp Dijon mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil250g/9oz rocket leaves ½ tsp Dijon mustard 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 250g/9oz rocket leaves Method Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured. Cut the apples into quarters and cut out the cores out, then cut them again into eighths. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked.Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone).For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side. Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm. Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm. Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured. Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured. Cut the apples into quarters and cut out the cores out, then cut them again into eighths. Cut the apples into quarters and cut out the cores out, then cut them again into eighths. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone). Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone). For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste. For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste. When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly. When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side.
|
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"title": "Pork chops with celeriac mash and apple and ale gravy recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amershamporkchopswit_80661_16x9.jpg Fresh and creamy celeriac mash is the perfect partner to rich pork chops in this delicious recipe. 1 large celeriac150g/5oz butter, plus extra for the saucesalt and freshly ground black pepper1 large onion2 tbsp extra virgin olive oil3 Cox's apples, peeled425ml/¾ pint London Pride ale (or similar)4 pork chops2 tsp vegetable oil 1 large celeriac 150g/5oz butter, plus extra for the sauce salt and freshly ground black pepper 1 large onion 2 tbsp extra virgin olive oil 3 Cox's apples, peeled 425ml/¾ pint London Pride ale (or similar) 4 pork chops 2 tsp vegetable oil ½ tsp Dijon mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil250g/9oz rocket leaves ½ tsp Dijon mustard 1 tbsp white wine vinegar 3 tbsp extra virgin olive oil 250g/9oz rocket leaves Method Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured. Cut the apples into quarters and cut out the cores out, then cut them again into eighths. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked.Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone).For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side. Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm. Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm. Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured. Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured. Cut the apples into quarters and cut out the cores out, then cut them again into eighths. Cut the apples into quarters and cut out the cores out, then cut them again into eighths. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides. Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat. Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone). Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone). For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste. For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste. When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly. When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side. To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side."
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4249e49063201891ca533132dbc10f4a93867099691bf01b72015dcd8567e09e
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Quick Christmas dinner recipe
Preheat the oven to 220C/200C Fan/Gas 7.For the turkey and stuffing, put the turkey crown on a lightly oiled baking tray and pat dry with kitchen paper. Season with lots of coarsely ground black pepper. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour.While the turkey is roasting, prepare the stuffing. Melt the butter in a large non-stick frying pan. Thinly slice the leeks. Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Add the sausagemeat and season with a little salt and lots of black pepper. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Spread loosely over the dish and set aside.When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Take the turkey crown carefully off the tray and place directly on top of the stuffing. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes. Drain the potatoes in a large colander and return to the saucepan. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast.Pour the oil over and toss together well. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre.Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Roast for 15–20 minutes, or until lightly browned and cooked through.Remove the turkey from the oven, cover loosely with kitchen foil and a couple of dry tea towels and leave to rest for 15 minutes. For the bread sauce (if making), put the bread sauce mix in a non-stick saucepan and stir in roughly a quarter of the milk. Mix until well combined, then add the remaining milk and bring to a gentle simmer. Cook for 3–4 minutes, stirring regularly, until thick and smooth, then add the cream and butter and cook for 1–2 minutes more. Pour into a warmed dish, sprinkle with a little nutmeg, and keep warm until ready to serve.For the carrots, put the carrots in a microwave-proof serving dish and pour over the orange juice, dot with butter, sprinkle with parsley, add sugar and season with a little salt and lots of black pepper. Cover with cling film or a plate and cook on HIGH for 8 minutes, or until just tender, stirring halfway through cooking.For the sprouts, put the butter, bacon, sprouts and chestnuts in a large non-stick saucepan or sauté pan and season well with black pepper. Add 200ml/7fl oz cold water and bring to the boil. Cook for about 5 minutes, stirring regularly until the sprouts are tender and the liquid has evaporated.Meanwhile, for the gravy, put the gravy, bacon, port, cranberry sauce and dried sage, if using, in a medium saucepan and bring to a simmer. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Season with black pepper and a little salt, if needed. Keep warm until ready to serve.To serve, warm your serving plates. Strain the gravy into warmed gravy boats and put on the table along with the roast potatoes, pigs in blankets, carrots and bread sauce (if making). Sprinkle the turkey with the remaining thyme and serve in the roasting dish along with the stuffing. Carve at the table. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the turkey and stuffing, put the turkey crown on a lightly oiled baking tray and pat dry with kitchen paper. Season with lots of coarsely ground black pepper. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour. For the turkey and stuffing, put the turkey crown on a lightly oiled baking tray and pat dry with kitchen paper. Season with lots of coarsely ground black pepper. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour. While the turkey is roasting, prepare the stuffing. Melt the butter in a large non-stick frying pan. Thinly slice the leeks. Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. While the turkey is roasting, prepare the stuffing. Melt the butter in a large non-stick frying pan. Thinly slice the leeks. Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Add the sausagemeat and season with a little salt and lots of black pepper. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Spread loosely over the dish and set aside. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Add the sausagemeat and season with a little salt and lots of black pepper. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Spread loosely over the dish and set aside. When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Take the turkey crown carefully off the tray and place directly on top of the stuffing. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Take the turkey crown carefully off the tray and place directly on top of the stuffing. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes. Drain the potatoes in a large colander and return to the saucepan. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes. Drain the potatoes in a large colander and return to the saucepan. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Pour the oil over and toss together well. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre. Pour the oil over and toss together well. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre. Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Roast for 15–20 minutes, or until lightly browned and cooked through. Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Roast for 15–20 minutes, or until lightly browned and cooked through. Remove the turkey from the oven, cover loosely with kitchen foil and a couple of dry tea towels and leave to rest for 15 minutes. Remove the turkey from the oven, cover loosely with kitchen foil and a couple of dry tea towels and leave to rest for 15 minutes. For the bread sauce (if making), put the bread sauce mix in a non-stick saucepan and stir in roughly a quarter of the milk. Mix until well combined, then add the remaining milk and bring to a gentle simmer. Cook for 3–4 minutes, stirring regularly, until thick and smooth, then add the cream and butter and cook for 1–2 minutes more. Pour into a warmed dish, sprinkle with a little nutmeg, and keep warm until ready to serve. For the bread sauce (if making), put the bread sauce mix in a non-stick saucepan and stir in roughly a quarter of the milk. Mix until well combined, then add the remaining milk and bring to a gentle simmer. Cook for 3–4 minutes, stirring regularly, until thick and smooth, then add the cream and butter and cook for 1–2 minutes more. Pour into a warmed dish, sprinkle with a little nutmeg, and keep warm until ready to serve. For the carrots, put the carrots in a microwave-proof serving dish and pour over the orange juice, dot with butter, sprinkle with parsley, add sugar and season with a little salt and lots of black pepper. Cover with cling film or a plate and cook on HIGH for 8 minutes, or until just tender, stirring halfway through cooking. For the carrots, put the carrots in a microwave-proof serving dish and pour over the orange juice, dot with butter, sprinkle with parsley, add sugar and season with a little salt and lots of black pepper. Cover with cling film or a plate and cook on HIGH for 8 minutes, or until just tender, stirring halfway through cooking. For the sprouts, put the butter, bacon, sprouts and chestnuts in a large non-stick saucepan or sauté pan and season well with black pepper. Add 200ml/7fl oz cold water and bring to the boil. Cook for about 5 minutes, stirring regularly until the sprouts are tender and the liquid has evaporated. For the sprouts, put the butter, bacon, sprouts and chestnuts in a large non-stick saucepan or sauté pan and season well with black pepper. Add 200ml/7fl oz cold water and bring to the boil. Cook for about 5 minutes, stirring regularly until the sprouts are tender and the liquid has evaporated. Meanwhile, for the gravy, put the gravy, bacon, port, cranberry sauce and dried sage, if using, in a medium saucepan and bring to a simmer. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Season with black pepper and a little salt, if needed. Keep warm until ready to serve. Meanwhile, for the gravy, put the gravy, bacon, port, cranberry sauce and dried sage, if using, in a medium saucepan and bring to a simmer. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Season with black pepper and a little salt, if needed. Keep warm until ready to serve. To serve, warm your serving plates. Strain the gravy into warmed gravy boats and put on the table along with the roast potatoes, pigs in blankets, carrots and bread sauce (if making). Sprinkle the turkey with the remaining thyme and serve in the roasting dish along with the stuffing. Carve at the table. To serve, warm your serving plates. Strain the gravy into warmed gravy boats and put on the table along with the roast potatoes, pigs in blankets, carrots and bread sauce (if making). Sprinkle the turkey with the remaining thyme and serve in the roasting dish along with the stuffing. Carve at the table.
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"title": "Quick Christmas dinner recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7.For the turkey and stuffing, put the turkey crown on a lightly oiled baking tray and pat dry with kitchen paper. Season with lots of coarsely ground black pepper. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour.While the turkey is roasting, prepare the stuffing. Melt the butter in a large non-stick frying pan. Thinly slice the leeks. Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Add the sausagemeat and season with a little salt and lots of black pepper. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Spread loosely over the dish and set aside.When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Take the turkey crown carefully off the tray and place directly on top of the stuffing. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes. Drain the potatoes in a large colander and return to the saucepan. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast.Pour the oil over and toss together well. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre.Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Roast for 15–20 minutes, or until lightly browned and cooked through.Remove the turkey from the oven, cover loosely with kitchen foil and a couple of dry tea towels and leave to rest for 15 minutes. For the bread sauce (if making), put the bread sauce mix in a non-stick saucepan and stir in roughly a quarter of the milk. Mix until well combined, then add the remaining milk and bring to a gentle simmer. Cook for 3–4 minutes, stirring regularly, until thick and smooth, then add the cream and butter and cook for 1–2 minutes more. Pour into a warmed dish, sprinkle with a little nutmeg, and keep warm until ready to serve.For the carrots, put the carrots in a microwave-proof serving dish and pour over the orange juice, dot with butter, sprinkle with parsley, add sugar and season with a little salt and lots of black pepper. Cover with cling film or a plate and cook on HIGH for 8 minutes, or until just tender, stirring halfway through cooking.For the sprouts, put the butter, bacon, sprouts and chestnuts in a large non-stick saucepan or sauté pan and season well with black pepper. Add 200ml/7fl oz cold water and bring to the boil. Cook for about 5 minutes, stirring regularly until the sprouts are tender and the liquid has evaporated.Meanwhile, for the gravy, put the gravy, bacon, port, cranberry sauce and dried sage, if using, in a medium saucepan and bring to a simmer. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Season with black pepper and a little salt, if needed. Keep warm until ready to serve.To serve, warm your serving plates. Strain the gravy into warmed gravy boats and put on the table along with the roast potatoes, pigs in blankets, carrots and bread sauce (if making). Sprinkle the turkey with the remaining thyme and serve in the roasting dish along with the stuffing. Carve at the table. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the turkey and stuffing, put the turkey crown on a lightly oiled baking tray and pat dry with kitchen paper. Season with lots of coarsely ground black pepper. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour. For the turkey and stuffing, put the turkey crown on a lightly oiled baking tray and pat dry with kitchen paper. Season with lots of coarsely ground black pepper. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour. While the turkey is roasting, prepare the stuffing. Melt the butter in a large non-stick frying pan. Thinly slice the leeks. Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. While the turkey is roasting, prepare the stuffing. Melt the butter in a large non-stick frying pan. Thinly slice the leeks. Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Add the sausagemeat and season with a little salt and lots of black pepper. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Spread loosely over the dish and set aside. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Add the sausagemeat and season with a little salt and lots of black pepper. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Spread loosely over the dish and set aside. When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Take the turkey crown carefully off the tray and place directly on top of the stuffing. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Take the turkey crown carefully off the tray and place directly on top of the stuffing. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes. Drain the potatoes in a large colander and return to the saucepan. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place over a high heat and bring to the boil. Reduce the heat slightly and simmer for 3 minutes. Drain the potatoes in a large colander and return to the saucepan. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Pour the oil over and toss together well. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre. Pour the oil over and toss together well. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre. Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Roast for 15–20 minutes, or until lightly browned and cooked through. Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Roast for 15–20 minutes, or until lightly browned and cooked through. Remove the turkey from the oven, cover loosely with kitchen foil and a couple of dry tea towels and leave to rest for 15 minutes. Remove the turkey from the oven, cover loosely with kitchen foil and a couple of dry tea towels and leave to rest for 15 minutes. For the bread sauce (if making), put the bread sauce mix in a non-stick saucepan and stir in roughly a quarter of the milk. Mix until well combined, then add the remaining milk and bring to a gentle simmer. Cook for 3–4 minutes, stirring regularly, until thick and smooth, then add the cream and butter and cook for 1–2 minutes more. Pour into a warmed dish, sprinkle with a little nutmeg, and keep warm until ready to serve. For the bread sauce (if making), put the bread sauce mix in a non-stick saucepan and stir in roughly a quarter of the milk. Mix until well combined, then add the remaining milk and bring to a gentle simmer. Cook for 3–4 minutes, stirring regularly, until thick and smooth, then add the cream and butter and cook for 1–2 minutes more. Pour into a warmed dish, sprinkle with a little nutmeg, and keep warm until ready to serve. For the carrots, put the carrots in a microwave-proof serving dish and pour over the orange juice, dot with butter, sprinkle with parsley, add sugar and season with a little salt and lots of black pepper. Cover with cling film or a plate and cook on HIGH for 8 minutes, or until just tender, stirring halfway through cooking. For the carrots, put the carrots in a microwave-proof serving dish and pour over the orange juice, dot with butter, sprinkle with parsley, add sugar and season with a little salt and lots of black pepper. Cover with cling film or a plate and cook on HIGH for 8 minutes, or until just tender, stirring halfway through cooking. For the sprouts, put the butter, bacon, sprouts and chestnuts in a large non-stick saucepan or sauté pan and season well with black pepper. Add 200ml/7fl oz cold water and bring to the boil. Cook for about 5 minutes, stirring regularly until the sprouts are tender and the liquid has evaporated. For the sprouts, put the butter, bacon, sprouts and chestnuts in a large non-stick saucepan or sauté pan and season well with black pepper. Add 200ml/7fl oz cold water and bring to the boil. Cook for about 5 minutes, stirring regularly until the sprouts are tender and the liquid has evaporated. Meanwhile, for the gravy, put the gravy, bacon, port, cranberry sauce and dried sage, if using, in a medium saucepan and bring to a simmer. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Season with black pepper and a little salt, if needed. Keep warm until ready to serve. Meanwhile, for the gravy, put the gravy, bacon, port, cranberry sauce and dried sage, if using, in a medium saucepan and bring to a simmer. Reduce the heat and cook gently for 5 minutes, stirring occasionally. Season with black pepper and a little salt, if needed. Keep warm until ready to serve. To serve, warm your serving plates. Strain the gravy into warmed gravy boats and put on the table along with the roast potatoes, pigs in blankets, carrots and bread sauce (if making). Sprinkle the turkey with the remaining thyme and serve in the roasting dish along with the stuffing. Carve at the table. To serve, warm your serving plates. Strain the gravy into warmed gravy boats and put on the table along with the roast potatoes, pigs in blankets, carrots and bread sauce (if making). Sprinkle the turkey with the remaining thyme and serve in the roasting dish along with the stuffing. Carve at the table."
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eadb9eff5fd8b918f1c81a1137a5581c349fce1c833a7e4a567f8da2af5feaf7
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Anatra con melagrana (duck with pomegranate) and sautéed escarole recipe
An average of 5.0 out of 5 stars from 1 rating 4 skinless duck breastssalt and freshly ground black pepperplain flour, for dusting40g/1½oz butter4 tbsp olive oil4 pomegranates 4 skinless duck breasts salt and freshly ground black pepper plain flour, for dusting 40g/1½oz butter 4 tbsp olive oil 4 pomegranates 1 escarole, cleaned and leaves separated 5 tbsp olive oil3 garlic cloves, finely chopped 1 escarole, cleaned and leaves separated 5 tbsp olive oil 3 garlic cloves, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess.Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference.Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck.Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck.Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal.For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside.Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender.To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess. Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess. Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference. Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference. Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck. Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck. Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck. Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck. Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal. Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal. For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside. For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside. Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender. Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender. To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over. To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over.
|
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"url": "https://www.bbc.co.uk/food/recipes/anatraconmelagranadu_84995",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Anatra con melagrana (duck with pomegranate) and sautéed escarole recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 4 skinless duck breastssalt and freshly ground black pepperplain flour, for dusting40g/1½oz butter4 tbsp olive oil4 pomegranates 4 skinless duck breasts salt and freshly ground black pepper plain flour, for dusting 40g/1½oz butter 4 tbsp olive oil 4 pomegranates 1 escarole, cleaned and leaves separated 5 tbsp olive oil3 garlic cloves, finely chopped 1 escarole, cleaned and leaves separated 5 tbsp olive oil 3 garlic cloves, finely chopped Method Preheat the oven to 200C/400F/Gas 6.Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess.Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference.Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck.Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck.Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal.For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside.Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender.To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess. Season the duck breast with salt and freshly ground black pepper and dust with flour, shaking off any excess. Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference. Heat the butter and olive oil in a large ovenproof frying pan until the butter begins to foam. Add the duck and fry for two minutes on each side, then transfer to the oven to roast for 5-6 minutes, or until just cooked. The duck should be rare, but cook according to your preference. Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck. Meanwhile, rub two of the whole pomegranates firmly on a work surface with the palm of your hand, then cut them in half and squeeze out the juice, as you would with a lemon, all over the cooked duck. Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck. Open up the remaining pomegranates and remove the seeds. Sprinkle the pomegranate seeds over the duck. Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal. Place the duck onto a plate and drizzle with the juices and seeds from the pan. Let the duck rest for 2-3 minutes then slice on the diagonal. For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside. For the escarole, blanch the escarole leaves for a couple of minutes in boiling salted water. Drain and set aside. Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender. Heat the olive oil in a frying pan, add the garlic and fry for one minute, or until soft, then add the escarole and gently sauté for 1-2 minutes. Reduce the heat, cover with a lid and cook for 5-6 minutes, or until the escarole is tender. To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over. To serve, place the escarole onto the plate alongside the duck and spoon any remaining pan juices over."
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8e50a332a557807b2b5f47524d12463c9a34300d48a7b51144e3910bf8c294f6
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Toffee apple muffins recipe
An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/appleandtoffeemuffin_86119_16x9.jpg These delicious toffee apple muffins take no time to make and are perfect for baking with children. 2 free-range eggs, lightly beaten80g/2¾oz caster sugar240ml/8½fl oz milk100g/3½oz butter, melted300g/10½oz plain flour2 tsp baking powder½ tsp saltpinch cinnamon2 eating apples, peeled, cored, finely chopped200g/7oz shop-bought toffee pieces 2 free-range eggs, lightly beaten 80g/2¾oz caster sugar 240ml/8½fl oz milk 100g/3½oz butter, melted 300g/10½oz plain flour 2 tsp baking powder ½ tsp salt pinch cinnamon 2 eating apples, peeled, cored, finely chopped 200g/7oz shop-bought toffee pieces Method Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.Add the chopped apple and lightly mix.Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full.Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine. Add the chopped apple and lightly mix. Add the chopped apple and lightly mix. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold.
|
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"url": "https://www.bbc.co.uk/food/recipes/appleandtoffeemuffin_86119",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Toffee apple muffins recipe",
"content": "An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/appleandtoffeemuffin_86119_16x9.jpg These delicious toffee apple muffins take no time to make and are perfect for baking with children. 2 free-range eggs, lightly beaten80g/2¾oz caster sugar240ml/8½fl oz milk100g/3½oz butter, melted300g/10½oz plain flour2 tsp baking powder½ tsp saltpinch cinnamon2 eating apples, peeled, cored, finely chopped200g/7oz shop-bought toffee pieces 2 free-range eggs, lightly beaten 80g/2¾oz caster sugar 240ml/8½fl oz milk 100g/3½oz butter, melted 300g/10½oz plain flour 2 tsp baking powder ½ tsp salt pinch cinnamon 2 eating apples, peeled, cored, finely chopped 200g/7oz shop-bought toffee pieces Method Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.Add the chopped apple and lightly mix.Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full.Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine. Add the chopped apple and lightly mix. Add the chopped apple and lightly mix. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold."
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9c5ffc97e954f95dee3794107d02609ac541735ffe4b9251025cb43d210944e2
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Apple compôte recipe
An average of 3.7 out of 5 stars from 3 ratings Apple compôte is a great way to use up a glut of apples, and makes a delicious breakfast or healthy dessert. 100g/3½oz unsalted butter750g/1lb 10oz Granny Smith apples, peeled, cored and chopped100g/3½oz caster sugar1 vanilla pod split 100g/3½oz unsalted butter 750g/1lb 10oz Granny Smith apples, peeled, cored and chopped 100g/3½oz caster sugar 1 vanilla pod split Method Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture.Remove the vanilla pod, and reserve for use later.Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve. Place the butter in a stainless steel saucepan and start to melt. Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture. If the texture is too runny then leave to reduce until you have a thick texture. Remove the vanilla pod, and reserve for use later. Remove the vanilla pod, and reserve for use later. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve.
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"url": "https://www.bbc.co.uk/food/recipes/applecompote_11371",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple compôte recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Apple compôte is a great way to use up a glut of apples, and makes a delicious breakfast or healthy dessert. 100g/3½oz unsalted butter750g/1lb 10oz Granny Smith apples, peeled, cored and chopped100g/3½oz caster sugar1 vanilla pod split 100g/3½oz unsalted butter 750g/1lb 10oz Granny Smith apples, peeled, cored and chopped 100g/3½oz caster sugar 1 vanilla pod split Method Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture.Remove the vanilla pod, and reserve for use later.Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve. Place the butter in a stainless steel saucepan and start to melt. Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture. If the texture is too runny then leave to reduce until you have a thick texture. Remove the vanilla pod, and reserve for use later. Remove the vanilla pod, and reserve for use later. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve."
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ee7ae38ccb64ccded7b0d805c9a39fecb9f24dfcbf19c39add101ae17302d499
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Apple, date and ginger chutney recipe
An average of 4.7 out of 5 stars from 9 ratings 1.5kg/3lb Bramley apples2 garlic cloves, very finely sliced250ml/8fl oz cider vinegar 750g/1½lb granulated sugar250g/9oz stoned dates, finely chopped100g/4oz sultanas50g/2oz fresh ginger, peeled and grated ½ tsp salt½ tsp ground allspice pinch of cayenne pepper 1.5kg/3lb Bramley apples 2 garlic cloves, very finely sliced 250ml/8fl oz cider vinegar 750g/1½lb granulated sugar 250g/9oz stoned dates, finely chopped 100g/4oz sultanas 50g/2oz fresh ginger, peeled and grated ½ tsp salt ½ tsp ground allspice pinch of cayenne pepper Method Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month.
|
{
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"url": "https://www.bbc.co.uk/food/recipes/appledateandgingerch_67595",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple, date and ginger chutney recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings 1.5kg/3lb Bramley apples2 garlic cloves, very finely sliced250ml/8fl oz cider vinegar 750g/1½lb granulated sugar250g/9oz stoned dates, finely chopped100g/4oz sultanas50g/2oz fresh ginger, peeled and grated ½ tsp salt½ tsp ground allspice pinch of cayenne pepper 1.5kg/3lb Bramley apples 2 garlic cloves, very finely sliced 250ml/8fl oz cider vinegar 750g/1½lb granulated sugar 250g/9oz stoned dates, finely chopped 100g/4oz sultanas 50g/2oz fresh ginger, peeled and grated ½ tsp salt ½ tsp ground allspice pinch of cayenne pepper Method Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month."
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f08e79c9d0cdee34b71749424bc29d7ad5b6338456b7219ebcf310f50f42d045
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Easy apple strudel recipe
An average of 3.5 out of 5 stars from 2 ratings Strüdel is a hearty apple dessert, wonderful served topped with cream. Sprinkling the pastry with breadcrumbs stops it becoming soggy as it bakes. 680g/1½lbs eating apples, peeled, cored and chopped½ orange, juice and zest only100g/3½oz caster sugarfreshly grated nutmeg, to taste55g/2oz sultanas6-8 sheets ready-made filo pastry55g/2oz butter, melted and cooled, plus extra for greasing2 tbsp dried breadcrumbs 680g/1½lbs eating apples, peeled, cored and chopped ½ orange, juice and zest only 100g/3½oz caster sugar freshly grated nutmeg, to taste 55g/2oz sultanas 6-8 sheets ready-made filo pastry 55g/2oz butter, melted and cooled, plus extra for greasing 2 tbsp dried breadcrumbs Method Preheat the oven to 190C/375F/Gas 5.Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.
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"url": "https://www.bbc.co.uk/food/recipes/applestrudel_85975",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy apple strudel recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings Strüdel is a hearty apple dessert, wonderful served topped with cream. Sprinkling the pastry with breadcrumbs stops it becoming soggy as it bakes. 680g/1½lbs eating apples, peeled, cored and chopped½ orange, juice and zest only100g/3½oz caster sugarfreshly grated nutmeg, to taste55g/2oz sultanas6-8 sheets ready-made filo pastry55g/2oz butter, melted and cooled, plus extra for greasing2 tbsp dried breadcrumbs 680g/1½lbs eating apples, peeled, cored and chopped ½ orange, juice and zest only 100g/3½oz caster sugar freshly grated nutmeg, to taste 55g/2oz sultanas 6-8 sheets ready-made filo pastry 55g/2oz butter, melted and cooled, plus extra for greasing 2 tbsp dried breadcrumbs Method Preheat the oven to 190C/375F/Gas 5.Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot."
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970fe31c2ca8c34e38e39d65b10a81a8e004f643089f88d69ee0af4eae7bd00b
|
Apple tart 'Maman Blanc' recipe
For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes.Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat.Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes.Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately. For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness. For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes. Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat. Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes. Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes. When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set. To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately. To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/appletartmamanblanc_93268",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple tart 'Maman Blanc' recipe",
"content": "For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness.Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes.Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat.Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside.When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes.Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately. For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness. For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will lose its flakiness. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes. With the palm of your hand flatten the dough slightly to 1cm/½in thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes. Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat. Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the clingfilm. By tucking in the base you will minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes. Using your index finger and thumb, pinch and press the dough until it's 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes. Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes. When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised. Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set. Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set. To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately. To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with icing sugar. Serve immediately."
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7f17d93d90aee23acb179bd4f20b1364e59ae1cd069d17abd494cde151791aad
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Apple and Wensleydale pie recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_wensleydale_16189_16x9.jpg There’s a saying in Yorkshire that ‘apple pie without cheese is like a kiss without a squeeze’. I couldn’t agree more – tangy, salty cheese and sweet apple go beautifully together. I like to use a mixture of cooking and eating apples in this pie, in order to create a varied, interesting texture. 350g/12oz plain flour175g/6oz cold unsalted butter, cut into roughly 1cm cubes, plus extra for greasing 350g/12oz plain flour 175g/6oz cold unsalted butter, cut into roughly 1cm cubes, plus extra for greasing 500g/1lb 2oz cooking apples500g/1lb 2oz eating apples100g/3½oz caster sugar125g/4½oz Wensleydale cheese, crumbled 500g/1lb 2oz cooking apples 500g/1lb 2oz eating apples 100g/3½oz caster sugar 125g/4½oz Wensleydale cheese, crumbled a little milkabout 1 tbsp caster sugar a little milk about 1 tbsp caster sugar Method To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes.Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep.For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together.Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides.Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit.Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape.Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment. To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes. Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep. Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep. For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together. For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment. Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment.
|
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"url": "https://www.bbc.co.uk/food/recipes/apple_and_wensleydale_16189",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple and Wensleydale pie recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_wensleydale_16189_16x9.jpg There’s a saying in Yorkshire that ‘apple pie without cheese is like a kiss without a squeeze’. I couldn’t agree more – tangy, salty cheese and sweet apple go beautifully together. I like to use a mixture of cooking and eating apples in this pie, in order to create a varied, interesting texture. 350g/12oz plain flour175g/6oz cold unsalted butter, cut into roughly 1cm cubes, plus extra for greasing 350g/12oz plain flour 175g/6oz cold unsalted butter, cut into roughly 1cm cubes, plus extra for greasing 500g/1lb 2oz cooking apples500g/1lb 2oz eating apples100g/3½oz caster sugar125g/4½oz Wensleydale cheese, crumbled 500g/1lb 2oz cooking apples 500g/1lb 2oz eating apples 100g/3½oz caster sugar 125g/4½oz Wensleydale cheese, crumbled a little milkabout 1 tbsp caster sugar a little milk about 1 tbsp caster sugar Method To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes.Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep.For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together.Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides.Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit.Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape.Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment. To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, put the flour in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes. Using a table knife, work in just enough cold water (about 75ml/2½fl oz) to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep. Preheat the oven to 200C/400F/Gas 6. Lightly butter a baking tin, about 26x20cm/10½x8in and 3cm/1¼in deep. For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together. For the filling, peel, quarter and core all the apples. Slice into a large bowl and mix them together. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds of the total. Lightly dust a work surface with flour. Roll out the larger piece of pastry so it’s a good centimetre larger all round than the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk then put the pastry lid on top. Seal the edges with your fingertips and trim off the excess pastry neatly. Brush the pastry with milk and sprinkle over a little sugar. Make two slits in the top to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment. Bake for 30-35 minutes, or until the crust is golden-brown. Leave for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment."
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3e2962a1a0e0c9ea62fdc361c705c5fed3765412d01fe94b69c96c00e8ddac9d
|
Apple croustade with Armagnac custard recipe
An average of 3.3 out of 5 stars from 3 ratings This French-style dessert resembles a tarte tatin but uses filo pastry instead of shortcrust pastry. 175g/6oz caster sugar75g/3oz butter3 tbsp water50g/2oz dried cranberries50g/2oz sultanas50g/2oz raisins1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered200g/7oz filo pastry, cut into 5cm/2in-wide strips½ tsp ground cinnamon1 clementine, zest only1 lemon, zest only75g/3oz clarified butter 175g/6oz caster sugar 75g/3oz butter 3 tbsp water 50g/2oz dried cranberries 50g/2oz sultanas 50g/2oz raisins 1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered 200g/7oz filo pastry, cut into 5cm/2in-wide strips ½ tsp ground cinnamon 1 clementine, zest only 1 lemon, zest only 75g/3oz clarified butter 4 free-range egg yolks40g/1½oz caster sugar150ml/5fl oz milk150ml/5fl oz double cream2-3 tbsp Armagnac 4 free-range egg yolks 40g/1½oz caster sugar 150ml/5fl oz milk 150ml/5fl oz double cream 2-3 tbsp Armagnac Method For the croustade, preheat the oven to 200C/400F/Gas 6.Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes.Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside.Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry.Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan.Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture.Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon.To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard. For the croustade, preheat the oven to 200C/400F/Gas 6. For the croustade, preheat the oven to 200C/400F/Gas 6. Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes. Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes. Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside. Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry. Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry. Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan. Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan. Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture. Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon. Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon. To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard. To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard.
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"title": "Apple croustade with Armagnac custard recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings This French-style dessert resembles a tarte tatin but uses filo pastry instead of shortcrust pastry. 175g/6oz caster sugar75g/3oz butter3 tbsp water50g/2oz dried cranberries50g/2oz sultanas50g/2oz raisins1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered200g/7oz filo pastry, cut into 5cm/2in-wide strips½ tsp ground cinnamon1 clementine, zest only1 lemon, zest only75g/3oz clarified butter 175g/6oz caster sugar 75g/3oz butter 3 tbsp water 50g/2oz dried cranberries 50g/2oz sultanas 50g/2oz raisins 1kg/2lb 2oz dessert apples, such as Cox's Orange Pippin, peeled, cored and quartered 200g/7oz filo pastry, cut into 5cm/2in-wide strips ½ tsp ground cinnamon 1 clementine, zest only 1 lemon, zest only 75g/3oz clarified butter 4 free-range egg yolks40g/1½oz caster sugar150ml/5fl oz milk150ml/5fl oz double cream2-3 tbsp Armagnac 4 free-range egg yolks 40g/1½oz caster sugar 150ml/5fl oz milk 150ml/5fl oz double cream 2-3 tbsp Armagnac Method For the croustade, preheat the oven to 200C/400F/Gas 6.Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes.Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside.Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry.Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan.Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture.Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon.To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard. For the croustade, preheat the oven to 200C/400F/Gas 6. For the croustade, preheat the oven to 200C/400F/Gas 6. Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes. Heat a 24cm/9½in ovenproof frying pan or tatin dish until hot. Add 125g/4½oz of the caster sugar and heat until the sugar melts into a caramel. Add the butter and cook for a further 2-3 minutes. Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Remove the pan from the heat and stir in the dried cranberries, sultanas and raisins. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside. Stir in the apples until completely coated in the caramel mixture. Return the pan to the heat and cook for a further 3-4 minutes. Set aside. Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry. Mix the filo pastry strips, cinnamon, clementine zest and lemon zest in a bowl until the zest and spices coat the pastry, then stir in the clarified butter until it coats the pastry. Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan. Scrunch the coated strips of filo pastry in your hands and place them on top of the caramel mixture in the pan. Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Place the pan into the oven for 10-15 minutes, or until the filo pastry is crisp and golden- brown. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Meanwhile, for the Armagnac custard, whisk the egg yolks and sugar in a bowl until well combined. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture. Heat the milk, cream and Armagnac in a saucepan until just boiling. Remove the pan from the heat, then slowly whisk the warm cream mixture into the egg mixture. Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon. Return the custard mixture to the saucepan and cook over a gentle heat for 2-3 minutes, or until the custard is thick enough to coat the back of a spoon. To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard. To serve, cut the croustade into wedges and serve drizzled with the Armagnac custard."
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062933abe1d62c4cb3edb06ad862d76aabb01d9da37898de38b3ac8e704aaefe
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Oaty apple crumble recipe
An average of 4.9 out of 5 stars from 8 ratings This quick and easy apple pie is a guaranteed hit - it’s got a hint of caramel and a bit of extra crunch. 70g/2½oz unsalted butter100g/3½oz brown sugar6-8 apples (a mixture of cooking and eating varieties), peeled, cored, cut into 2cm/¾in chunks 70g/2½oz unsalted butter 100g/3½oz brown sugar 6-8 apples (a mixture of cooking and eating varieties), peeled, cored, cut into 2cm/¾in chunks 300g/10½oz plain flour200g/7oz cold butter, cubedpinch ground cinnamon150g/5oz demerara sugar100g/3½oz porridge oats 300g/10½oz plain flour 200g/7oz cold butter, cubed pinch ground cinnamon 150g/5oz demerara sugar 100g/3½oz porridge oats Method Preheat the oven to 180C/160 Fan/Gas 4.For the filling, place a casserole or flameproof baking dish over a medium heat. Add the butter and the sugar and stir until melted and well combined. Increase the heat and continue to cook until the mixture has darkened in colour and started to caramelise (take care you don’t burn the mixture or it will taste bitter).Add the chopped apples and stir to coat them in the mixture. Continue to cook for 6-8 minutes, or until softened, over a low heat then return the heat to medium and keep cooking until the apple chunks are completely tender. Set the caramelised apples aside to cool while you make the topping.For the topping, put the flour in a large mixing bowl. Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs. Gently stir in the remaining topping ingredients until well combined. Sprinkle the crumble mixture evenly on top of the apple filling. Bake in the oven for 30-35 minutes, or until the filling is piping hot and the crumble is golden-brown all over. Serve with custard or cream. Preheat the oven to 180C/160 Fan/Gas 4. Preheat the oven to 180C/160 Fan/Gas 4. For the filling, place a casserole or flameproof baking dish over a medium heat. Add the butter and the sugar and stir until melted and well combined. For the filling, place a casserole or flameproof baking dish over a medium heat. Add the butter and the sugar and stir until melted and well combined. Increase the heat and continue to cook until the mixture has darkened in colour and started to caramelise (take care you don’t burn the mixture or it will taste bitter). Increase the heat and continue to cook until the mixture has darkened in colour and started to caramelise (take care you don’t burn the mixture or it will taste bitter). Add the chopped apples and stir to coat them in the mixture. Continue to cook for 6-8 minutes, or until softened, over a low heat then return the heat to medium and keep cooking until the apple chunks are completely tender. Set the caramelised apples aside to cool while you make the topping. Add the chopped apples and stir to coat them in the mixture. Continue to cook for 6-8 minutes, or until softened, over a low heat then return the heat to medium and keep cooking until the apple chunks are completely tender. Set the caramelised apples aside to cool while you make the topping. For the topping, put the flour in a large mixing bowl. Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs. Gently stir in the remaining topping ingredients until well combined. For the topping, put the flour in a large mixing bowl. Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs. Gently stir in the remaining topping ingredients until well combined. Sprinkle the crumble mixture evenly on top of the apple filling. Bake in the oven for 30-35 minutes, or until the filling is piping hot and the crumble is golden-brown all over. Serve with custard or cream. Sprinkle the crumble mixture evenly on top of the apple filling. Bake in the oven for 30-35 minutes, or until the filling is piping hot and the crumble is golden-brown all over. Serve with custard or cream. Recipe tips The apples are cooked in a casserole to reduce the amount of washing up, but can also be cooked in a pan and transferred to a baking dish before adding the crumble topping.
|
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"url": "https://www.bbc.co.uk/food/recipes/apple_crumble_95357",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Oaty apple crumble recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings This quick and easy apple pie is a guaranteed hit - it’s got a hint of caramel and a bit of extra crunch. 70g/2½oz unsalted butter100g/3½oz brown sugar6-8 apples (a mixture of cooking and eating varieties), peeled, cored, cut into 2cm/¾in chunks 70g/2½oz unsalted butter 100g/3½oz brown sugar 6-8 apples (a mixture of cooking and eating varieties), peeled, cored, cut into 2cm/¾in chunks 300g/10½oz plain flour200g/7oz cold butter, cubedpinch ground cinnamon150g/5oz demerara sugar100g/3½oz porridge oats 300g/10½oz plain flour 200g/7oz cold butter, cubed pinch ground cinnamon 150g/5oz demerara sugar 100g/3½oz porridge oats Method Preheat the oven to 180C/160 Fan/Gas 4.For the filling, place a casserole or flameproof baking dish over a medium heat. Add the butter and the sugar and stir until melted and well combined. Increase the heat and continue to cook until the mixture has darkened in colour and started to caramelise (take care you don’t burn the mixture or it will taste bitter).Add the chopped apples and stir to coat them in the mixture. Continue to cook for 6-8 minutes, or until softened, over a low heat then return the heat to medium and keep cooking until the apple chunks are completely tender. Set the caramelised apples aside to cool while you make the topping.For the topping, put the flour in a large mixing bowl. Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs. Gently stir in the remaining topping ingredients until well combined. Sprinkle the crumble mixture evenly on top of the apple filling. Bake in the oven for 30-35 minutes, or until the filling is piping hot and the crumble is golden-brown all over. Serve with custard or cream. Preheat the oven to 180C/160 Fan/Gas 4. Preheat the oven to 180C/160 Fan/Gas 4. For the filling, place a casserole or flameproof baking dish over a medium heat. Add the butter and the sugar and stir until melted and well combined. For the filling, place a casserole or flameproof baking dish over a medium heat. Add the butter and the sugar and stir until melted and well combined. Increase the heat and continue to cook until the mixture has darkened in colour and started to caramelise (take care you don’t burn the mixture or it will taste bitter). Increase the heat and continue to cook until the mixture has darkened in colour and started to caramelise (take care you don’t burn the mixture or it will taste bitter). Add the chopped apples and stir to coat them in the mixture. Continue to cook for 6-8 minutes, or until softened, over a low heat then return the heat to medium and keep cooking until the apple chunks are completely tender. Set the caramelised apples aside to cool while you make the topping. Add the chopped apples and stir to coat them in the mixture. Continue to cook for 6-8 minutes, or until softened, over a low heat then return the heat to medium and keep cooking until the apple chunks are completely tender. Set the caramelised apples aside to cool while you make the topping. For the topping, put the flour in a large mixing bowl. Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs. Gently stir in the remaining topping ingredients until well combined. For the topping, put the flour in a large mixing bowl. Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs. Gently stir in the remaining topping ingredients until well combined. Sprinkle the crumble mixture evenly on top of the apple filling. Bake in the oven for 30-35 minutes, or until the filling is piping hot and the crumble is golden-brown all over. Serve with custard or cream. Sprinkle the crumble mixture evenly on top of the apple filling. Bake in the oven for 30-35 minutes, or until the filling is piping hot and the crumble is golden-brown all over. Serve with custard or cream. Recipe tips The apples are cooked in a casserole to reduce the amount of washing up, but can also be cooked in a pan and transferred to a baking dish before adding the crumble topping."
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9d84b0add2c7fce7e16423338b5e5d9d7e12a0e15100f9ab9f072776cd57dcb5
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Mary Berry's apple crumble recipe
Mary Berry's apple crumble with walnuts An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_with_81274_16x9.jpg The apples and the nutty topping are cooked separately in Mary Berry’s apple crumble, producing exceptional crunch. 1.5kg/3lb 5oz cooking apples½ lemon, juice only100g/3½oz light muscovado sugar 1.5kg/3lb 5oz cooking apples ½ lemon, juice only 100g/3½oz light muscovado sugar 50g/1¾oz plain flour50g/1¾oz porridge oats150g/5½oz light muscovado sugar150g/5½oz walnuts, roughly chopped50g/1¾oz sunflower seeds100g/3½oz softened butter 50g/1¾oz plain flour 50g/1¾oz porridge oats 150g/5½oz light muscovado sugar 150g/5½oz walnuts, roughly chopped 50g/1¾oz sunflower seeds 100g/3½oz softened butter Method Preheat the oven to 180C/160C Fan/Gas 4. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple. Stir to break up the crumble and sprinkle over the hot apple.
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"url": "https://www.bbc.co.uk/food/recipes/apple_crumble_with_81274",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mary Berry's apple crumble recipe",
"content": "Mary Berry's apple crumble with walnuts An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_with_81274_16x9.jpg The apples and the nutty topping are cooked separately in Mary Berry’s apple crumble, producing exceptional crunch. 1.5kg/3lb 5oz cooking apples½ lemon, juice only100g/3½oz light muscovado sugar 1.5kg/3lb 5oz cooking apples ½ lemon, juice only 100g/3½oz light muscovado sugar 50g/1¾oz plain flour50g/1¾oz porridge oats150g/5½oz light muscovado sugar150g/5½oz walnuts, roughly chopped50g/1¾oz sunflower seeds100g/3½oz softened butter 50g/1¾oz plain flour 50g/1¾oz porridge oats 150g/5½oz light muscovado sugar 150g/5½oz walnuts, roughly chopped 50g/1¾oz sunflower seeds 100g/3½oz softened butter Method Preheat the oven to 180C/160C Fan/Gas 4. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple. Stir to break up the crumble and sprinkle over the hot apple."
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77f71d41e39716f6508e2621aaf00d9a1e6b18d2aee4e7d70384c4ce6d3face9
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Apple elderflower cooler recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg This elderflower mocktail is a lovely summery drink that can be kept short and sweet, or stretched out into a long drink for sipping on a hot day. ½ lemon, juice only1 tbsp elderflower cordial125ml/4fl oz apple juicesparkling water, to taste (optional)mint sprig, to garnish ½ lemon, juice only 1 tbsp elderflower cordial 125ml/4fl oz apple juice sparkling water, to taste (optional) mint sprig, to garnish Method Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish.
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"url": "https://www.bbc.co.uk/food/recipes/apple_elderflower_cooler_90545",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple elderflower cooler recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg This elderflower mocktail is a lovely summery drink that can be kept short and sweet, or stretched out into a long drink for sipping on a hot day. ½ lemon, juice only1 tbsp elderflower cordial125ml/4fl oz apple juicesparkling water, to taste (optional)mint sprig, to garnish ½ lemon, juice only 1 tbsp elderflower cordial 125ml/4fl oz apple juice sparkling water, to taste (optional) mint sprig, to garnish Method Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish."
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6f3eedd6db742bab5093311672d43c90d2179350de1dcd56d889d047e956aa81
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Easy gluten-free apple tart recipe
An average of 4.5 out of 5 stars from 2 ratings This nutty apple tart is as easy as pie - and the ginger and cinnamon spices give it a Christmassy aroma. 200g/7oz ground almonds¼ tsp salt¼ tsp bicarbonate of soda¾ tbsp maple syrup15g/½oz butter, softened1 free-range egg 200g/7oz ground almonds ¼ tsp salt ¼ tsp bicarbonate of soda ¾ tbsp maple syrup 15g/½oz butter, softened 1 free-range egg 2 eating apples, peeled1 tsp vanilla extract35g/1¼oz raisins1 tsp ground cinnamon2 tsp maple syrup10g/½oz cold butter, diced50g/1¾oz almond flakes 2 eating apples, peeled 1 tsp vanilla extract 35g/1¼oz raisins 1 tsp ground cinnamon 2 tsp maple syrup 10g/½oz cold butter, diced 50g/1¾oz almond flakes 400g/14oz full-fat crème fraîche2cm/5in piece fresh root ginger, peeled and finely grated 400g/14oz full-fat crème fraîche 2cm/5in piece fresh root ginger, peeled and finely grated Method For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½.In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine.Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray.Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal.Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes.Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined.To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche. For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½. For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½. In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine. Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray. Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray. Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal. Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal. Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes. Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes. Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined. Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined. To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche. To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche.
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"title": "Easy gluten-free apple tart recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This nutty apple tart is as easy as pie - and the ginger and cinnamon spices give it a Christmassy aroma. 200g/7oz ground almonds¼ tsp salt¼ tsp bicarbonate of soda¾ tbsp maple syrup15g/½oz butter, softened1 free-range egg 200g/7oz ground almonds ¼ tsp salt ¼ tsp bicarbonate of soda ¾ tbsp maple syrup 15g/½oz butter, softened 1 free-range egg 2 eating apples, peeled1 tsp vanilla extract35g/1¼oz raisins1 tsp ground cinnamon2 tsp maple syrup10g/½oz cold butter, diced50g/1¾oz almond flakes 2 eating apples, peeled 1 tsp vanilla extract 35g/1¼oz raisins 1 tsp ground cinnamon 2 tsp maple syrup 10g/½oz cold butter, diced 50g/1¾oz almond flakes 400g/14oz full-fat crème fraîche2cm/5in piece fresh root ginger, peeled and finely grated 400g/14oz full-fat crème fraîche 2cm/5in piece fresh root ginger, peeled and finely grated Method For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½.In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine.Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray.Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal.Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes.Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined.To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche. For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½. For the almond shortcrust pastry, preheat the oven to 170C/150C Fan/Gas 3½. In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. In a large bowl, mix together all of the pastry ingredients until they come together as a soft dough. Wrap in cling film and chill in the fridge for at least 30 minutes. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine. For the filling, using a spiraliser set to the julienne setting, cut the apples into long spirals that resemble noodles (alternatively coarsely grate the apples). Place them in a bowl. Sprinkle over the vanilla extract, raisins, cinnamon, maple syrup and butter and mix to combine. Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray. Roll the chilled dough out onto a piece of baking parchment lightly dusted with flour to form a rectangle about 3-4mm thick. Transfer the paper and rolled pastry to a baking tray. Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal. Pile the apple ‘noodles’ onto one side of the pastry rectangle. Fold the other half ot the pastry over the top, using the baking paper to help you. Press down gently at the edges to seal. Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes. Bake the apple noodle tart in the oven on the middle shelf for 12-15 minutes, then remove the tart from the oven and sprinkle over the almonds. Return to the oven for 4-5 minutes, or until the pastry is crisp and golden-brown and the filling has softened. Remove from the oven and set aside to cool for 10-15 minutes. Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined. Meanwhile, for the ginger crème fraîche, mix the crème fraîche and ginger together in a bowl until well combined. To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche. To serve, slice the apple noodle tart into wedges and top each with a dollop of the ginger crème fraîche."
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Apple strudel recipe
An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_strudel_24124_16x9.jpg Sweet and spiced, this apple strudel from Rick Stein is a winner. Be sure to melt the butter used to separate the layers of pastry, as this makes for a great flaky crust. 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced1½ tsp ground cinnamon½ unwaxed lemon, zest only2 tsp lemon juice100g/3½oz golden caster sugar75g/2½oz raisins95g/3½oz butter40g/1½oz white breadcrumbs6 large sheets filo pastry1 tbsp icing sugar 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced 1½ tsp ground cinnamon ½ unwaxed lemon, zest only 2 tsp lemon juice 100g/3½oz golden caster sugar 75g/2½oz raisins 95g/3½oz butter 40g/1½oz white breadcrumbs 6 large sheets filo pastry 1 tbsp icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.
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"title": "Apple strudel recipe",
"content": "An average of 4.5 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_strudel_24124_16x9.jpg Sweet and spiced, this apple strudel from Rick Stein is a winner. Be sure to melt the butter used to separate the layers of pastry, as this makes for a great flaky crust. 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced1½ tsp ground cinnamon½ unwaxed lemon, zest only2 tsp lemon juice100g/3½oz golden caster sugar75g/2½oz raisins95g/3½oz butter40g/1½oz white breadcrumbs6 large sheets filo pastry1 tbsp icing sugar 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced 1½ tsp ground cinnamon ½ unwaxed lemon, zest only 2 tsp lemon juice 100g/3½oz golden caster sugar 75g/2½oz raisins 95g/3½oz butter 40g/1½oz white breadcrumbs 6 large sheets filo pastry 1 tbsp icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard."
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Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_chestnut_and_76988_16x9.jpg This colourful vegan dish is a fruity, spicy treat with enough wow factor to serve as a main course at a dinner party. This meal provides 527 kcal, 18g protein, 87g carbohydrate (of which 37g sugars), 16g fat (of which 10.5g saturates), 33g fibre and 2.5g salt per portion. 18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root)4 large carrots, peeled, trimmed, chopped2 red onions, chopped 4 large parsnips, peeled, trimmed, chopped3-4 heaped tbsp coconut oilhandul chopped fresh herbs, such as rosemary or thymesalt and freshly ground black pepper 18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root) 4 large carrots, peeled, trimmed, chopped 2 red onions, chopped 4 large parsnips, peeled, trimmed, chopped 3-4 heaped tbsp coconut oil handul chopped fresh herbs, such as rosemary or thyme salt and freshly ground black pepper 1 tbsp coconut oil, plus extra for basting2 tsp ground cumin1½ tsp ground turmeric1½ tsp ground cinnamon1 large onion, finely chopped3 garlic cloves, crushed 400g tin aduki beans, drained 50g/1¾oz chestnut flour60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped handful chopped fresh flatleaf parsley ¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli)1 tsp salt¼ tsp freshly ground black pepper 1 tbsp coconut oil, plus extra for basting 2 tsp ground cumin 1½ tsp ground turmeric 1½ tsp ground cinnamon 1 large onion, finely chopped 3 garlic cloves, crushed 400g tin aduki beans, drained 50g/1¾oz chestnut flour 60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped handful chopped fresh flatleaf parsley ¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli) 1 tsp salt ¼ tsp freshly ground black pepper 2 small white onions, quartered250ml/9fl oz white wine 1 tbsp tamari 1 tbsp unpasteurised miso paste, to taste small handul chopped fresh mixed herbs (optional) 2 small white onions, quartered 250ml/9fl oz white wine 1 tbsp tamari 1 tbsp unpasteurised miso paste, to taste small handul chopped fresh mixed herbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutesMeanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper.Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm.Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender.Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened.Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates. Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper. Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper. Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm. Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm. Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender. Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender. Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table.
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"title": "Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_chestnut_and_76988_16x9.jpg This colourful vegan dish is a fruity, spicy treat with enough wow factor to serve as a main course at a dinner party. This meal provides 527 kcal, 18g protein, 87g carbohydrate (of which 37g sugars), 16g fat (of which 10.5g saturates), 33g fibre and 2.5g salt per portion. 18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root)4 large carrots, peeled, trimmed, chopped2 red onions, chopped 4 large parsnips, peeled, trimmed, chopped3-4 heaped tbsp coconut oilhandul chopped fresh herbs, such as rosemary or thymesalt and freshly ground black pepper 18-20 Brussels sprouts, trimmed (any larger sprouts cut in half through the root) 4 large carrots, peeled, trimmed, chopped 2 red onions, chopped 4 large parsnips, peeled, trimmed, chopped 3-4 heaped tbsp coconut oil handul chopped fresh herbs, such as rosemary or thyme salt and freshly ground black pepper 1 tbsp coconut oil, plus extra for basting2 tsp ground cumin1½ tsp ground turmeric1½ tsp ground cinnamon1 large onion, finely chopped3 garlic cloves, crushed 400g tin aduki beans, drained 50g/1¾oz chestnut flour60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped handful chopped fresh flatleaf parsley ¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli)1 tsp salt¼ tsp freshly ground black pepper 1 tbsp coconut oil, plus extra for basting 2 tsp ground cumin 1½ tsp ground turmeric 1½ tsp ground cinnamon 1 large onion, finely chopped 3 garlic cloves, crushed 400g tin aduki beans, drained 50g/1¾oz chestnut flour 60g/2¼oz dried, ready-to-eat apricots,preferably organic, roughly chopped handful chopped fresh flatleaf parsley ¼ tsp cayenne pepper (or 1 tsp chopped fresh chilli) 1 tsp salt ¼ tsp freshly ground black pepper 2 small white onions, quartered250ml/9fl oz white wine 1 tbsp tamari 1 tbsp unpasteurised miso paste, to taste small handul chopped fresh mixed herbs (optional) 2 small white onions, quartered 250ml/9fl oz white wine 1 tbsp tamari 1 tbsp unpasteurised miso paste, to taste small handul chopped fresh mixed herbs (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutesMeanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper.Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm.Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender.Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened.Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes Mix the vegetables together with the coconut oil in an ovenproof dish. Season with salt and black pepper. Sprinkle over the herbs. Roast in the oven for 18-20 minutes Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Meanwhile, for the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry for 1-2 minutes, or until fragrant. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates. Add the onion and fry for 4-5 minutes, or until softened but not coloured, stirring well to coat it in the spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates. Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper. Turn off the heat, then gently fold in the remaining aduki ball ingredients until well combined. Season with salt and pepper. Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm. Roll 1½ tablespoonful portions of the mixture into balls and place the balls on the prepared baking tray. Melt coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven and keep warm. Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender. Remove the roasted vegetables from the oven and stir. Continue to roast for a further 25-35 minutes, or until the vegetables are just tender. Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. Stir in the tamari, miso and all of the herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper, adding a little more miso or tamari if desired. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table. To serve, divide the aduki balls equally among 4 serving plates. Spoon some of the roasted vegetables alongside. Serve the miso gravy in a jug to pass around the table."
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3987f3f44d5cabf3de9d702d37063a1dbcaf114e1d630fb6129d0c5f2bceb51d
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Asparagus soup recipe
An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagussoup_83241_16x9.jpg Make the most of the short asparagus season with this simple yet delicious asparagus soup. Save a few of the tips for a beautiful garnish. 2 tbsp olive oil1 onion, finely chopped400g/14oz asparagus, finely chopped500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)4 tbsp double cream salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 400g/14oz asparagus, finely chopped 500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock) 4 tbsp double cream salt and freshly ground black pepper Method Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.Add the asparagus and cook for another two minutes.Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.Add the cream and blend with a hand blender until smooth. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Add the asparagus and cook for another two minutes. Add the asparagus and cook for another two minutes. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through. Add the cream and blend with a hand blender until smooth. Add the cream and blend with a hand blender until smooth.
|
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"title": "Asparagus soup recipe",
"content": "An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagussoup_83241_16x9.jpg Make the most of the short asparagus season with this simple yet delicious asparagus soup. Save a few of the tips for a beautiful garnish. 2 tbsp olive oil1 onion, finely chopped400g/14oz asparagus, finely chopped500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)4 tbsp double cream salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 400g/14oz asparagus, finely chopped 500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock) 4 tbsp double cream salt and freshly ground black pepper Method Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.Add the asparagus and cook for another two minutes.Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.Add the cream and blend with a hand blender until smooth. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Add the asparagus and cook for another two minutes. Add the asparagus and cook for another two minutes. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through. Add the cream and blend with a hand blender until smooth. Add the cream and blend with a hand blender until smooth."
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abb2720dbb9c29b1eb265ce0d08ca082de56d612f40dedc166219460949d5617
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Asparagus pasta recipe
An average of 4.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_pasta_99689_16x9.jpg This easy pasta dinner is a celebration of fresh asparagus. The stems are blended into a smooth sauce with lemon and Parmesan, while the tips are mixed through the pasta. 350g/12oz asparagus, woody ends removed2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 350g/12oz short pasta, such as fusilli or penne100g/3½oz peas, fresh or frozen and defrosted 1 lemon, zested, plus juice of half50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper 350g/12oz asparagus, woody ends removed 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 350g/12oz short pasta, such as fusilli or penne 100g/3½oz peas, fresh or frozen and defrosted 1 lemon, zested, plus juice of half 50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper Method Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender. Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water.Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth. Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce. Divide between four plates and serve with extra Parmesan. Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender. Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender. Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water. Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth. Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth. Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce. Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce. Divide between four plates and serve with extra Parmesan. Divide between four plates and serve with extra Parmesan.
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"title": "Asparagus pasta recipe",
"content": "An average of 4.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_pasta_99689_16x9.jpg This easy pasta dinner is a celebration of fresh asparagus. The stems are blended into a smooth sauce with lemon and Parmesan, while the tips are mixed through the pasta. 350g/12oz asparagus, woody ends removed2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 350g/12oz short pasta, such as fusilli or penne100g/3½oz peas, fresh or frozen and defrosted 1 lemon, zested, plus juice of half50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper 350g/12oz asparagus, woody ends removed 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 350g/12oz short pasta, such as fusilli or penne 100g/3½oz peas, fresh or frozen and defrosted 1 lemon, zested, plus juice of half 50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper Method Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender. Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water.Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth. Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce. Divide between four plates and serve with extra Parmesan. Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender. Remove the tips of the asparagus and set aside. Finely chop the remaining stems. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic, thyme and chopped asparagus stems for 10 minutes, or until tender. Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water. Meanwhile, cook the pasta in a saucepan of boiling water for 8–10 minutes, adding the asparagus tips and peas for the final 3 minutes of cooking. Drain and reserve 150ml/5fl oz cooking water. Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth. Transfer the asparagus stems mixture to a blender. Add the lemon zest, lemon juice and Parmesan and season with salt and pepper. Add a splash of the pasta water and blend until smooth. Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce. Return to the frying pan and gently fold in the pasta, asparagus tips and peas. Pour in enough of the reserved cooking water to make a rich sauce. Divide between four plates and serve with extra Parmesan. Divide between four plates and serve with extra Parmesan."
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55cfe56c58c6887ad375bb0e37f399300f114ba5c3d332a5956735c18ffcb362
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Smoky aubergine parmigiana recipe
Preheat the oven to 200C/400F/Gas 6.Place the hollowed-out tomatoes onto a plate lined with kitchen paper. Add a pinch of salt to the cavity of each, then turn the tomatoes upside down and set aside for 10-15 minutes to drain of excess moisture.Meanwhile, heat four tablespoons of the extra virgin olive oil in a pan over a high heat. Add the onion and fry for 3-4 minutes, or until softened, then add the reserved tomato pulp and half of the basil leaves and season, to taste, with salt and freshly ground black pepper. Stir well.Reduce the heat to medium, then half-cover the pan with a lid and continue to cook the tomatoes for 18-20 minutes, or until most of the moisture has evaporated and the mixture has thickened (check and stir the mixture regularly to prevent it from burning).Heat two more tablespoons of olive oil in a separate frying pan over a medium to high heat. While the oil is heating up, sprinkle the flour onto a plate and dredge the aubergine rounds in the flour, shaking off any excess. When the oil is hot, dip each aubergine round into the beaten egg. Add the coated aubergine rounds to the hot oil, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Repeat the process with the remaining batches of aubergines, if necessary.Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce. Place a basil leaf on top of the sauce, then top with a slice of smoked mozzarella. Repeat the layering process until the tomato cavities are full and all of the ingredients have been used up (reserve any excess basil leaves for the garnish). Replace the 'lid' of each tomato and transfer the filled tomatoes to an ovenproof dish. Season, to taste, with salt and freshly ground black pepper and drizzle over a little of the remaining olive oil. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened and the cheese has melted.To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and freshly ground black black pepper. Serve hot or warm. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the hollowed-out tomatoes onto a plate lined with kitchen paper. Add a pinch of salt to the cavity of each, then turn the tomatoes upside down and set aside for 10-15 minutes to drain of excess moisture. Place the hollowed-out tomatoes onto a plate lined with kitchen paper. Add a pinch of salt to the cavity of each, then turn the tomatoes upside down and set aside for 10-15 minutes to drain of excess moisture. Meanwhile, heat four tablespoons of the extra virgin olive oil in a pan over a high heat. Add the onion and fry for 3-4 minutes, or until softened, then add the reserved tomato pulp and half of the basil leaves and season, to taste, with salt and freshly ground black pepper. Stir well. Meanwhile, heat four tablespoons of the extra virgin olive oil in a pan over a high heat. Add the onion and fry for 3-4 minutes, or until softened, then add the reserved tomato pulp and half of the basil leaves and season, to taste, with salt and freshly ground black pepper. Stir well. Reduce the heat to medium, then half-cover the pan with a lid and continue to cook the tomatoes for 18-20 minutes, or until most of the moisture has evaporated and the mixture has thickened (check and stir the mixture regularly to prevent it from burning). Reduce the heat to medium, then half-cover the pan with a lid and continue to cook the tomatoes for 18-20 minutes, or until most of the moisture has evaporated and the mixture has thickened (check and stir the mixture regularly to prevent it from burning). Heat two more tablespoons of olive oil in a separate frying pan over a medium to high heat. While the oil is heating up, sprinkle the flour onto a plate and dredge the aubergine rounds in the flour, shaking off any excess. Heat two more tablespoons of olive oil in a separate frying pan over a medium to high heat. While the oil is heating up, sprinkle the flour onto a plate and dredge the aubergine rounds in the flour, shaking off any excess. When the oil is hot, dip each aubergine round into the beaten egg. Add the coated aubergine rounds to the hot oil, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Repeat the process with the remaining batches of aubergines, if necessary. When the oil is hot, dip each aubergine round into the beaten egg. Add the coated aubergine rounds to the hot oil, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Repeat the process with the remaining batches of aubergines, if necessary. Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce. Place a basil leaf on top of the sauce, then top with a slice of smoked mozzarella. Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce. Place a basil leaf on top of the sauce, then top with a slice of smoked mozzarella. Repeat the layering process until the tomato cavities are full and all of the ingredients have been used up (reserve any excess basil leaves for the garnish). Replace the 'lid' of each tomato and transfer the filled tomatoes to an ovenproof dish. Season, to taste, with salt and freshly ground black pepper and drizzle over a little of the remaining olive oil. Repeat the layering process until the tomato cavities are full and all of the ingredients have been used up (reserve any excess basil leaves for the garnish). Replace the 'lid' of each tomato and transfer the filled tomatoes to an ovenproof dish. Season, to taste, with salt and freshly ground black pepper and drizzle over a little of the remaining olive oil. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened and the cheese has melted. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened and the cheese has melted. To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and freshly ground black black pepper. Serve hot or warm. To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and freshly ground black black pepper. Serve hot or warm.
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"delivery_version": "v1.0",
"title": "Smoky aubergine parmigiana recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.Place the hollowed-out tomatoes onto a plate lined with kitchen paper. Add a pinch of salt to the cavity of each, then turn the tomatoes upside down and set aside for 10-15 minutes to drain of excess moisture.Meanwhile, heat four tablespoons of the extra virgin olive oil in a pan over a high heat. Add the onion and fry for 3-4 minutes, or until softened, then add the reserved tomato pulp and half of the basil leaves and season, to taste, with salt and freshly ground black pepper. Stir well.Reduce the heat to medium, then half-cover the pan with a lid and continue to cook the tomatoes for 18-20 minutes, or until most of the moisture has evaporated and the mixture has thickened (check and stir the mixture regularly to prevent it from burning).Heat two more tablespoons of olive oil in a separate frying pan over a medium to high heat. While the oil is heating up, sprinkle the flour onto a plate and dredge the aubergine rounds in the flour, shaking off any excess. When the oil is hot, dip each aubergine round into the beaten egg. Add the coated aubergine rounds to the hot oil, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Repeat the process with the remaining batches of aubergines, if necessary.Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce. Place a basil leaf on top of the sauce, then top with a slice of smoked mozzarella. Repeat the layering process until the tomato cavities are full and all of the ingredients have been used up (reserve any excess basil leaves for the garnish). Replace the 'lid' of each tomato and transfer the filled tomatoes to an ovenproof dish. Season, to taste, with salt and freshly ground black pepper and drizzle over a little of the remaining olive oil. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened and the cheese has melted.To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and freshly ground black black pepper. Serve hot or warm. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the hollowed-out tomatoes onto a plate lined with kitchen paper. Add a pinch of salt to the cavity of each, then turn the tomatoes upside down and set aside for 10-15 minutes to drain of excess moisture. Place the hollowed-out tomatoes onto a plate lined with kitchen paper. Add a pinch of salt to the cavity of each, then turn the tomatoes upside down and set aside for 10-15 minutes to drain of excess moisture. Meanwhile, heat four tablespoons of the extra virgin olive oil in a pan over a high heat. Add the onion and fry for 3-4 minutes, or until softened, then add the reserved tomato pulp and half of the basil leaves and season, to taste, with salt and freshly ground black pepper. Stir well. Meanwhile, heat four tablespoons of the extra virgin olive oil in a pan over a high heat. Add the onion and fry for 3-4 minutes, or until softened, then add the reserved tomato pulp and half of the basil leaves and season, to taste, with salt and freshly ground black pepper. Stir well. Reduce the heat to medium, then half-cover the pan with a lid and continue to cook the tomatoes for 18-20 minutes, or until most of the moisture has evaporated and the mixture has thickened (check and stir the mixture regularly to prevent it from burning). Reduce the heat to medium, then half-cover the pan with a lid and continue to cook the tomatoes for 18-20 minutes, or until most of the moisture has evaporated and the mixture has thickened (check and stir the mixture regularly to prevent it from burning). Heat two more tablespoons of olive oil in a separate frying pan over a medium to high heat. While the oil is heating up, sprinkle the flour onto a plate and dredge the aubergine rounds in the flour, shaking off any excess. Heat two more tablespoons of olive oil in a separate frying pan over a medium to high heat. While the oil is heating up, sprinkle the flour onto a plate and dredge the aubergine rounds in the flour, shaking off any excess. When the oil is hot, dip each aubergine round into the beaten egg. Add the coated aubergine rounds to the hot oil, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Repeat the process with the remaining batches of aubergines, if necessary. When the oil is hot, dip each aubergine round into the beaten egg. Add the coated aubergine rounds to the hot oil, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Repeat the process with the remaining batches of aubergines, if necessary. Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce. Place a basil leaf on top of the sauce, then top with a slice of smoked mozzarella. Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce. Place a basil leaf on top of the sauce, then top with a slice of smoked mozzarella. Repeat the layering process until the tomato cavities are full and all of the ingredients have been used up (reserve any excess basil leaves for the garnish). Replace the 'lid' of each tomato and transfer the filled tomatoes to an ovenproof dish. Season, to taste, with salt and freshly ground black pepper and drizzle over a little of the remaining olive oil. Repeat the layering process until the tomato cavities are full and all of the ingredients have been used up (reserve any excess basil leaves for the garnish). Replace the 'lid' of each tomato and transfer the filled tomatoes to an ovenproof dish. Season, to taste, with salt and freshly ground black pepper and drizzle over a little of the remaining olive oil. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened and the cheese has melted. Bake the stuffed tomatoes in the oven for 20-25 minutes, or until the tomatoes have softened and the cheese has melted. To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and freshly ground black black pepper. Serve hot or warm. To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and freshly ground black black pepper. Serve hot or warm."
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ab0380c9cddbbcea197d894d948387540b3cbf615a49d7f24b16a517c99d6e61
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Avocado salad recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_salad_60227_16x9.jpg Avocado salads are quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper. Each serving provides 727 kcal, 23g protein, 51g carbohydrates (of which 8g sugars), 42g fat (of which 8g saturates), 28g fibre and 1g salt. ¼ red onion, thinly sliced400g tin cannellini beans, drained and rinsed1 large avocado, peeled, stoned and thickly sliced100g/3½oz cherry tomatoes, quartered 20g/¾oz fresh basil, roughly chopped¼ lemon, juice only½ tbsp extra virgin olive oil salt and freshly ground black pepper ¼ red onion, thinly sliced 400g tin cannellini beans, drained and rinsed 1 large avocado, peeled, stoned and thickly sliced 100g/3½oz cherry tomatoes, quartered 20g/¾oz fresh basil, roughly chopped ¼ lemon, juice only ½ tbsp extra virgin olive oil salt and freshly ground black pepper Method Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat.Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl.Drain the onion and pat dry with kitchen paper then mix into the salad.Drizzle over the lemon juice and oil, season with salt and pepper and serve. Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat. Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat. Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl. Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl. Drain the onion and pat dry with kitchen paper then mix into the salad. Drain the onion and pat dry with kitchen paper then mix into the salad. Drizzle over the lemon juice and oil, season with salt and pepper and serve. Drizzle over the lemon juice and oil, season with salt and pepper and serve. Recipe tips Cannellini beans are easy to get hold of, but this salad would also work with any white bean, such as haricot or chickpeas. When they’re in season, chopping a couple of big, red tomatoes would be a lot cheaper than cherry tomatoes, but outside the summer months they’re the sweetest tomatoes you can buy. If you don't have fresh basil, coriander would also work.
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"content": "An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_salad_60227_16x9.jpg Avocado salads are quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper. Each serving provides 727 kcal, 23g protein, 51g carbohydrates (of which 8g sugars), 42g fat (of which 8g saturates), 28g fibre and 1g salt. ¼ red onion, thinly sliced400g tin cannellini beans, drained and rinsed1 large avocado, peeled, stoned and thickly sliced100g/3½oz cherry tomatoes, quartered 20g/¾oz fresh basil, roughly chopped¼ lemon, juice only½ tbsp extra virgin olive oil salt and freshly ground black pepper ¼ red onion, thinly sliced 400g tin cannellini beans, drained and rinsed 1 large avocado, peeled, stoned and thickly sliced 100g/3½oz cherry tomatoes, quartered 20g/¾oz fresh basil, roughly chopped ¼ lemon, juice only ½ tbsp extra virgin olive oil salt and freshly ground black pepper Method Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat.Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl.Drain the onion and pat dry with kitchen paper then mix into the salad.Drizzle over the lemon juice and oil, season with salt and pepper and serve. Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat. Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat. Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl. Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl. Drain the onion and pat dry with kitchen paper then mix into the salad. Drain the onion and pat dry with kitchen paper then mix into the salad. Drizzle over the lemon juice and oil, season with salt and pepper and serve. Drizzle over the lemon juice and oil, season with salt and pepper and serve. Recipe tips Cannellini beans are easy to get hold of, but this salad would also work with any white bean, such as haricot or chickpeas. When they’re in season, chopping a couple of big, red tomatoes would be a lot cheaper than cherry tomatoes, but outside the summer months they’re the sweetest tomatoes you can buy. If you don't have fresh basil, coriander would also work."
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Pot au feu with roast lamb rump and cockles recipe
An average of 0.0 out of 5 stars from 0 ratings If you are a fan of lamb, this is the recipe for you. Lamb neck fillet and lamb tongue are cooked in a stew and then served with roast lamb rump. 2 tbsp olive oil1kg/2lb 4oz lamb neck fillet, cut into large pieces2 lamb tongues, cut into pieces1 carrot, peeled and roughly chopped 1 onion, roughly chopped3 celery sticks, roughly chopped1 leek, roughly chopped4 baby turnips, peeled and roughly chopped1 head of garlic, peeled but cloves left whole1 bunch fresh thyme, roughly chopped2 bay leaves2–3 black peppercorns25g/1oz kale, roughly chopped 2 tbsp olive oil 1kg/2lb 4oz lamb neck fillet, cut into large pieces 2 lamb tongues, cut into pieces 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 leek, roughly chopped 4 baby turnips, peeled and roughly chopped 1 head of garlic, peeled but cloves left whole 1 bunch fresh thyme, roughly chopped 2 bay leaves 2–3 black peppercorns 25g/1oz kale, roughly chopped 2 tbsp olive oil500g/1lb 2oz lamb rump joint20g/¾oz butter1 fresh thyme sprig, leaves picked1 garlic clove, finely chopped25ml/1fl oz Madeira500g/1lb 2oz fresh cockles, cleaned150ml/5fl oz dry white wine1 celery stick, finely chopped2 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 2 tbsp olive oil 500g/1lb 2oz lamb rump joint 20g/¾oz butter 1 fresh thyme sprig, leaves picked 1 garlic clove, finely chopped 25ml/1fl oz Madeira 500g/1lb 2oz fresh cockles, cleaned 150ml/5fl oz dry white wine 1 celery stick, finely chopped 2 tbsp finely chopped fresh tarragon salt and freshly ground black pepper Method For the pot au feu, heat the oil in a large casserole dish. Add the lamb fillet and tongue and cook for 2–3 minutes to seal. Add the carrot, onion, celery, leek and turnip and sweat for 5 minutes. Add the garlic, thyme, bay leaves and peppercorns to the pot, cover with water and simmer for 2–3 hours. At about 5 minutes before the end of the cooking time, stir in the kale. Preheat the oven to 220C/200C Fan/Gas 7. For the lamb rump, heat the oil in a frying pan and season the lamb rump with salt and pepper. Seal the lamb on all sides for 2–3 minutes in the pan and then place in a roasting tin. Roast for 10–15 minutes and then remove from the oven. Place the butter, thyme, garlic and Madeira in the frying pan and cook until the butter has melted. Baste the lamb with this mixture and then cook in the oven again for 10–15 minutes, or until cooked through. Leave to rest for at least 15 minutes and cut into slices. Discard any cockles with broken shells and any that refuse to close when tapped. Heat the wine in a saucepan and once simmering, add the cockles and celery. Place a lid on top and steam until the cockles open. Discard any cockles that remain closed. Remove the cockles from their shells over the pan. Strain the cooking liquor and stir the tarragon and cockles into this liquor. To serve, spoon the pot au feu into bowls, add slices of the rump and spoon over the cockle mixture. For the pot au feu, heat the oil in a large casserole dish. Add the lamb fillet and tongue and cook for 2–3 minutes to seal. Add the carrot, onion, celery, leek and turnip and sweat for 5 minutes. Add the garlic, thyme, bay leaves and peppercorns to the pot, cover with water and simmer for 2–3 hours. At about 5 minutes before the end of the cooking time, stir in the kale. For the pot au feu, heat the oil in a large casserole dish. Add the lamb fillet and tongue and cook for 2–3 minutes to seal. Add the carrot, onion, celery, leek and turnip and sweat for 5 minutes. Add the garlic, thyme, bay leaves and peppercorns to the pot, cover with water and simmer for 2–3 hours. At about 5 minutes before the end of the cooking time, stir in the kale. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the lamb rump, heat the oil in a frying pan and season the lamb rump with salt and pepper. Seal the lamb on all sides for 2–3 minutes in the pan and then place in a roasting tin. Roast for 10–15 minutes and then remove from the oven. Place the butter, thyme, garlic and Madeira in the frying pan and cook until the butter has melted. Baste the lamb with this mixture and then cook in the oven again for 10–15 minutes, or until cooked through. Leave to rest for at least 15 minutes and cut into slices. For the lamb rump, heat the oil in a frying pan and season the lamb rump with salt and pepper. Seal the lamb on all sides for 2–3 minutes in the pan and then place in a roasting tin. Roast for 10–15 minutes and then remove from the oven. Place the butter, thyme, garlic and Madeira in the frying pan and cook until the butter has melted. Baste the lamb with this mixture and then cook in the oven again for 10–15 minutes, or until cooked through. Leave to rest for at least 15 minutes and cut into slices. Discard any cockles with broken shells and any that refuse to close when tapped. Heat the wine in a saucepan and once simmering, add the cockles and celery. Place a lid on top and steam until the cockles open. Discard any cockles that remain closed. Remove the cockles from their shells over the pan. Strain the cooking liquor and stir the tarragon and cockles into this liquor. Discard any cockles with broken shells and any that refuse to close when tapped. Heat the wine in a saucepan and once simmering, add the cockles and celery. Place a lid on top and steam until the cockles open. Discard any cockles that remain closed. Remove the cockles from their shells over the pan. Strain the cooking liquor and stir the tarragon and cockles into this liquor. To serve, spoon the pot au feu into bowls, add slices of the rump and spoon over the cockle mixture. To serve, spoon the pot au feu into bowls, add slices of the rump and spoon over the cockle mixture.
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"content": "An average of 0.0 out of 5 stars from 0 ratings If you are a fan of lamb, this is the recipe for you. Lamb neck fillet and lamb tongue are cooked in a stew and then served with roast lamb rump. 2 tbsp olive oil1kg/2lb 4oz lamb neck fillet, cut into large pieces2 lamb tongues, cut into pieces1 carrot, peeled and roughly chopped 1 onion, roughly chopped3 celery sticks, roughly chopped1 leek, roughly chopped4 baby turnips, peeled and roughly chopped1 head of garlic, peeled but cloves left whole1 bunch fresh thyme, roughly chopped2 bay leaves2–3 black peppercorns25g/1oz kale, roughly chopped 2 tbsp olive oil 1kg/2lb 4oz lamb neck fillet, cut into large pieces 2 lamb tongues, cut into pieces 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 leek, roughly chopped 4 baby turnips, peeled and roughly chopped 1 head of garlic, peeled but cloves left whole 1 bunch fresh thyme, roughly chopped 2 bay leaves 2–3 black peppercorns 25g/1oz kale, roughly chopped 2 tbsp olive oil500g/1lb 2oz lamb rump joint20g/¾oz butter1 fresh thyme sprig, leaves picked1 garlic clove, finely chopped25ml/1fl oz Madeira500g/1lb 2oz fresh cockles, cleaned150ml/5fl oz dry white wine1 celery stick, finely chopped2 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 2 tbsp olive oil 500g/1lb 2oz lamb rump joint 20g/¾oz butter 1 fresh thyme sprig, leaves picked 1 garlic clove, finely chopped 25ml/1fl oz Madeira 500g/1lb 2oz fresh cockles, cleaned 150ml/5fl oz dry white wine 1 celery stick, finely chopped 2 tbsp finely chopped fresh tarragon salt and freshly ground black pepper Method For the pot au feu, heat the oil in a large casserole dish. Add the lamb fillet and tongue and cook for 2–3 minutes to seal. Add the carrot, onion, celery, leek and turnip and sweat for 5 minutes. Add the garlic, thyme, bay leaves and peppercorns to the pot, cover with water and simmer for 2–3 hours. At about 5 minutes before the end of the cooking time, stir in the kale. Preheat the oven to 220C/200C Fan/Gas 7. For the lamb rump, heat the oil in a frying pan and season the lamb rump with salt and pepper. Seal the lamb on all sides for 2–3 minutes in the pan and then place in a roasting tin. Roast for 10–15 minutes and then remove from the oven. Place the butter, thyme, garlic and Madeira in the frying pan and cook until the butter has melted. Baste the lamb with this mixture and then cook in the oven again for 10–15 minutes, or until cooked through. Leave to rest for at least 15 minutes and cut into slices. Discard any cockles with broken shells and any that refuse to close when tapped. Heat the wine in a saucepan and once simmering, add the cockles and celery. Place a lid on top and steam until the cockles open. Discard any cockles that remain closed. Remove the cockles from their shells over the pan. Strain the cooking liquor and stir the tarragon and cockles into this liquor. To serve, spoon the pot au feu into bowls, add slices of the rump and spoon over the cockle mixture. For the pot au feu, heat the oil in a large casserole dish. Add the lamb fillet and tongue and cook for 2–3 minutes to seal. Add the carrot, onion, celery, leek and turnip and sweat for 5 minutes. Add the garlic, thyme, bay leaves and peppercorns to the pot, cover with water and simmer for 2–3 hours. At about 5 minutes before the end of the cooking time, stir in the kale. For the pot au feu, heat the oil in a large casserole dish. Add the lamb fillet and tongue and cook for 2–3 minutes to seal. Add the carrot, onion, celery, leek and turnip and sweat for 5 minutes. Add the garlic, thyme, bay leaves and peppercorns to the pot, cover with water and simmer for 2–3 hours. At about 5 minutes before the end of the cooking time, stir in the kale. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the lamb rump, heat the oil in a frying pan and season the lamb rump with salt and pepper. Seal the lamb on all sides for 2–3 minutes in the pan and then place in a roasting tin. Roast for 10–15 minutes and then remove from the oven. Place the butter, thyme, garlic and Madeira in the frying pan and cook until the butter has melted. Baste the lamb with this mixture and then cook in the oven again for 10–15 minutes, or until cooked through. Leave to rest for at least 15 minutes and cut into slices. For the lamb rump, heat the oil in a frying pan and season the lamb rump with salt and pepper. Seal the lamb on all sides for 2–3 minutes in the pan and then place in a roasting tin. Roast for 10–15 minutes and then remove from the oven. Place the butter, thyme, garlic and Madeira in the frying pan and cook until the butter has melted. Baste the lamb with this mixture and then cook in the oven again for 10–15 minutes, or until cooked through. Leave to rest for at least 15 minutes and cut into slices. Discard any cockles with broken shells and any that refuse to close when tapped. Heat the wine in a saucepan and once simmering, add the cockles and celery. Place a lid on top and steam until the cockles open. Discard any cockles that remain closed. Remove the cockles from their shells over the pan. Strain the cooking liquor and stir the tarragon and cockles into this liquor. Discard any cockles with broken shells and any that refuse to close when tapped. Heat the wine in a saucepan and once simmering, add the cockles and celery. Place a lid on top and steam until the cockles open. Discard any cockles that remain closed. Remove the cockles from their shells over the pan. Strain the cooking liquor and stir the tarragon and cockles into this liquor. To serve, spoon the pot au feu into bowls, add slices of the rump and spoon over the cockle mixture. To serve, spoon the pot au feu into bowls, add slices of the rump and spoon over the cockle mixture."
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Brill with Thai-style shellfish and coconut broth recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brill_with_thai_00079_16x9.jpg Step into seafood heaven with Matt Tebbutt’s aromatic shellfish broth and grilled brill dish from Saturday Kitchen. 4 tbsp vegetable oil 2 banana shallots, sliced 1 knob fresh root ginger, grated 4 garlic cloves, crushed2 tsp Thai chilli paste 1 tsp shrimp paste 200ml/7fl oz fish stock 400ml/14fl oz coconut milk 1 lemongrass stalk, smashed 3 lime leaves 300g/10½oz mussels, scrubbed and debearded 300g/10½oz clams or cockles, scrubbed and debearded6 king prawns, peeled and heads removed6 shitake mushrooms 3 small or medium cuttlefish, cut into small pieces bunch fresh coriander 200g/7oz brill fillet, cut into 4 pieces 20ml Thai fish sauce1 lime, juice of ½, ½ cut into 4 wedges 4 tbsp vegetable oil 2 banana shallots, sliced 1 knob fresh root ginger, grated 4 garlic cloves, crushed 2 tsp Thai chilli paste 1 tsp shrimp paste 200ml/7fl oz fish stock 400ml/14fl oz coconut milk 1 lemongrass stalk, smashed 3 lime leaves 300g/10½oz mussels, scrubbed and debearded 300g/10½oz clams or cockles, scrubbed and debearded 6 king prawns, peeled and heads removed 6 shitake mushrooms 3 small or medium cuttlefish, cut into small pieces bunch fresh coriander 200g/7oz brill fillet, cut into 4 pieces 20ml Thai fish sauce 1 lime, juice of ½, ½ cut into 4 wedges Method Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes.Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander. Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through. Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges. Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes. Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes. Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander. Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander. Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through. Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through. Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges. Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges.
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"title": "Brill with Thai-style shellfish and coconut broth recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brill_with_thai_00079_16x9.jpg Step into seafood heaven with Matt Tebbutt’s aromatic shellfish broth and grilled brill dish from Saturday Kitchen. 4 tbsp vegetable oil 2 banana shallots, sliced 1 knob fresh root ginger, grated 4 garlic cloves, crushed2 tsp Thai chilli paste 1 tsp shrimp paste 200ml/7fl oz fish stock 400ml/14fl oz coconut milk 1 lemongrass stalk, smashed 3 lime leaves 300g/10½oz mussels, scrubbed and debearded 300g/10½oz clams or cockles, scrubbed and debearded6 king prawns, peeled and heads removed6 shitake mushrooms 3 small or medium cuttlefish, cut into small pieces bunch fresh coriander 200g/7oz brill fillet, cut into 4 pieces 20ml Thai fish sauce1 lime, juice of ½, ½ cut into 4 wedges 4 tbsp vegetable oil 2 banana shallots, sliced 1 knob fresh root ginger, grated 4 garlic cloves, crushed 2 tsp Thai chilli paste 1 tsp shrimp paste 200ml/7fl oz fish stock 400ml/14fl oz coconut milk 1 lemongrass stalk, smashed 3 lime leaves 300g/10½oz mussels, scrubbed and debearded 300g/10½oz clams or cockles, scrubbed and debearded 6 king prawns, peeled and heads removed 6 shitake mushrooms 3 small or medium cuttlefish, cut into small pieces bunch fresh coriander 200g/7oz brill fillet, cut into 4 pieces 20ml Thai fish sauce 1 lime, juice of ½, ½ cut into 4 wedges Method Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes.Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander. Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through. Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges. Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes. Warm the oil in a saucepan over a medium heat then add the shallots, ginger and garlic and sweat gently for 2–3 minutes. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes. Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes. Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander. Discard any mussels, clams or cockles with broken shells and any that refuse to close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until the shells open, about 3–4 minutes. Discard any shellfish that remains closed. Stir in the cuttlefish pieces to cook, and sprinkle in the coriander. Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through. Meanwhile, preheat the grill to high. When hot, grill the pieces of brill on both sides for 1–2 minutes, until cooked through. Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges. Add the fish sauce and lime juice to the broth, then taste and season. Serve alongside the brill and lime wedges."
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Veggie shepherd's pie recipe
An average of 4.8 out of 5 stars from 155 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_shepherds_pie_73637_16x9.jpg This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner (or read the recipe tips for alternatives). This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion. 1 tbsp oil1 leek, trimmed, finely chopped2 carrots, peeled and finely chopped150g/5½oz chestnut mushrooms, roughly chopped1 large garlic clove, finely chopped3 fresh sage leaves, roughly chopped3 fresh thyme sprigs, leaves only, finely chopped400g tin green or Puy lentils, drained400g tin chopped tomatoes200ml/7fl oz vegetable stock200ml/7fl oz red wine1 tbsp Worcestershire sauce (optional)1 tbsp soy sauce1 tsp chilli flakes (optional)1 tsp caster sugar (optional)salt and freshly ground black pepper 1 tbsp oil 1 leek, trimmed, finely chopped 2 carrots, peeled and finely chopped 150g/5½oz chestnut mushrooms, roughly chopped 1 large garlic clove, finely chopped 3 fresh sage leaves, roughly chopped 3 fresh thyme sprigs, leaves only, finely chopped 400g tin green or Puy lentils, drained 400g tin chopped tomatoes 200ml/7fl oz vegetable stock 200ml/7fl oz red wine 1 tbsp Worcestershire sauce (optional) 1 tbsp soy sauce 1 tsp chilli flakes (optional) 1 tsp caster sugar (optional) salt and freshly ground black pepper 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks½ small cauliflower, leaves and root removed, separated into floretsknob of unsalted butter1 tbsp finely grated Parmesan (optional)salt and freshly ground black pepper 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks ½ small cauliflower, leaves and root removed, separated into florets knob of unsalted butter 1 tbsp finely grated Parmesan (optional) salt and freshly ground black pepper Method To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften. Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes.Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Preheat the oven to 200C/180C Fan/Gas 6.To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using. Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling. To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften. To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften. Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes. Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes. Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender. To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm. For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper. For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using. Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling. Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling. Recipe tips To freeze, make in an oven and freezer safe dish or tin. Cool thoroughly, then wrap in kitchen foil before freezing. Defrost in the fridge and reheat in the oven – still covered in foil – until piping hot throughout (about 25 minutes at 180C). Alternatively, freeze in individual portions in containers and reheat in the microwave. Worcestershire sauce normally contains anchovies, but you can buy vegetarian versions. Henderson's Relish is another option. Parmesan isn't vegetarian, but other Italian hard cheeses are (and they are often cheaper, too). Floury potatoes are varieties sold as baking potatoes or for roasting.
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"title": "Veggie shepherd's pie recipe",
"content": "An average of 4.8 out of 5 stars from 155 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_shepherds_pie_73637_16x9.jpg This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner (or read the recipe tips for alternatives). This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion. 1 tbsp oil1 leek, trimmed, finely chopped2 carrots, peeled and finely chopped150g/5½oz chestnut mushrooms, roughly chopped1 large garlic clove, finely chopped3 fresh sage leaves, roughly chopped3 fresh thyme sprigs, leaves only, finely chopped400g tin green or Puy lentils, drained400g tin chopped tomatoes200ml/7fl oz vegetable stock200ml/7fl oz red wine1 tbsp Worcestershire sauce (optional)1 tbsp soy sauce1 tsp chilli flakes (optional)1 tsp caster sugar (optional)salt and freshly ground black pepper 1 tbsp oil 1 leek, trimmed, finely chopped 2 carrots, peeled and finely chopped 150g/5½oz chestnut mushrooms, roughly chopped 1 large garlic clove, finely chopped 3 fresh sage leaves, roughly chopped 3 fresh thyme sprigs, leaves only, finely chopped 400g tin green or Puy lentils, drained 400g tin chopped tomatoes 200ml/7fl oz vegetable stock 200ml/7fl oz red wine 1 tbsp Worcestershire sauce (optional) 1 tbsp soy sauce 1 tsp chilli flakes (optional) 1 tsp caster sugar (optional) salt and freshly ground black pepper 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks½ small cauliflower, leaves and root removed, separated into floretsknob of unsalted butter1 tbsp finely grated Parmesan (optional)salt and freshly ground black pepper 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks ½ small cauliflower, leaves and root removed, separated into florets knob of unsalted butter 1 tbsp finely grated Parmesan (optional) salt and freshly ground black pepper Method To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften. Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes.Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Preheat the oven to 200C/180C Fan/Gas 6.To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using. Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling. To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften. To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften. Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes. Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes. Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender. To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm. For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper. For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using. Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling. Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling. Recipe tips To freeze, make in an oven and freezer safe dish or tin. Cool thoroughly, then wrap in kitchen foil before freezing. Defrost in the fridge and reheat in the oven – still covered in foil – until piping hot throughout (about 25 minutes at 180C). Alternatively, freeze in individual portions in containers and reheat in the microwave. Worcestershire sauce normally contains anchovies, but you can buy vegetarian versions. Henderson's Relish is another option. Parmesan isn't vegetarian, but other Italian hard cheeses are (and they are often cheaper, too). Floury potatoes are varieties sold as baking potatoes or for roasting."
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1d520e006f98910d4f08d5ac787f19fd467dea4a82fcd587764fe34ad45d73b6
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Tartiflette recipe
An average of 4.5 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tartiflette_59096_16x9.jpg Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie. Enjoy all of the après-ski without the, er, ski. 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled250g/8oz bacon lardons2 shallots1 garlic clove100ml/3½fl oz white wine 200ml/7fl oz double creamsea salt and freshly ground black pepper1 whole reblochon cheese (about 450g/1lb), sliced 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled 250g/8oz bacon lardons 2 shallots 1 garlic clove 100ml/3½fl oz white wine 200ml/7fl oz double cream sea salt and freshly ground black pepper 1 whole reblochon cheese (about 450g/1lb), sliced Method Preheat the oven to 200C/180C Fan/Gas 7.Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender.Drain and set aside to cool slightly. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture.Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 7. Preheat the oven to 200C/180C Fan/Gas 7. Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender. Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender. Drain and set aside to cool slightly. Drain and set aside to cool slightly. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Recipe tips If you can't find reblochon, use a strong brie or camembert instead. Taleggio will also work well. Tartiflette is a very rich dish so you only need a light side to serve with it. A simple salad dressed with a vinaigrette and/or some pickles finishes it off nicely. The potatoes can either be peeled before cooking or once they have been boiled. To peel the cooked potatoes, first let them cool down until they are easy to handle, you should then find the skins slip off when rubbed with your fingers.
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"url": "https://www.bbc.co.uk/food/recipes/tartiflette_59096",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tartiflette recipe",
"content": "An average of 4.5 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tartiflette_59096_16x9.jpg Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie. Enjoy all of the après-ski without the, er, ski. 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled250g/8oz bacon lardons2 shallots1 garlic clove100ml/3½fl oz white wine 200ml/7fl oz double creamsea salt and freshly ground black pepper1 whole reblochon cheese (about 450g/1lb), sliced 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled 250g/8oz bacon lardons 2 shallots 1 garlic clove 100ml/3½fl oz white wine 200ml/7fl oz double cream sea salt and freshly ground black pepper 1 whole reblochon cheese (about 450g/1lb), sliced Method Preheat the oven to 200C/180C Fan/Gas 7.Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender.Drain and set aside to cool slightly. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture.Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 7. Preheat the oven to 200C/180C Fan/Gas 7. Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender. Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender. Drain and set aside to cool slightly. Drain and set aside to cool slightly. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Recipe tips If you can't find reblochon, use a strong brie or camembert instead. Taleggio will also work well. Tartiflette is a very rich dish so you only need a light side to serve with it. A simple salad dressed with a vinaigrette and/or some pickles finishes it off nicely. The potatoes can either be peeled before cooking or once they have been boiled. To peel the cooked potatoes, first let them cool down until they are easy to handle, you should then find the skins slip off when rubbed with your fingers."
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ed675193d2a6bdb52f71fd6db8b918da084c9c24270085cd2249bfcce1cabb36
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Swede mash recipe
An average of 4.1 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swedemash_78187_16x9.jpg Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats. 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks½ tsp fine sea salt, plus extra to season50g/2oz butterfreshly ground black pepper 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks ½ tsp fine sea salt, plus extra to season 50g/2oz butter freshly ground black pepper Method Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally.Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Recipe tips To make this more luxurious, you can add a dash of cream at the end. Garnish with snipped chives or a grating of fresh nutmeg. In step 2, it will depend how old your swede is as to how long it needs to be cooked. When ready, the swede should easily slide off a knife inserted into the centre. You can leave the swede mash quite chunky if preferred.
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"title": "Swede mash recipe",
"content": "An average of 4.1 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swedemash_78187_16x9.jpg Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats. 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks½ tsp fine sea salt, plus extra to season50g/2oz butterfreshly ground black pepper 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks ½ tsp fine sea salt, plus extra to season 50g/2oz butter freshly ground black pepper Method Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally.Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve. Recipe tips To make this more luxurious, you can add a dash of cream at the end. Garnish with snipped chives or a grating of fresh nutmeg. In step 2, it will depend how old your swede is as to how long it needs to be cooked. When ready, the swede should easily slide off a knife inserted into the centre. You can leave the swede mash quite chunky if preferred."
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3fd5618faeacd4aa6e36b2d212d25e6d57403d41f825acb8410a68f8ba1dae29
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Easy lemon drizzle cake recipe
To freeze the lemon drizzle cake, make the cake up to step 3 and allow the cake to cool completely. Wrap in a double layer of clingfilm and freeze for up to 3 months. Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving. If you don't have a food processor you can make the cake by hand or using an electric mixer. It will just take a bit longer. If your lemon is on the small side or it's quite old, you might want to use the zest of two lemons. The zest of older lemons looses flavour, which isn't great if you like your drizzle cakes with a strong lemon taste (they are still safe to use though). The recipe was written using a large single lemon. The drizzle is made with icing sugar but you can swap in caster sugar or even granulated sugar if you prefer. Use the same weight for all. Lemon drizzle cake will keep for up to 5 days in an air-tight tin, but it's best eaten when fresh. Keep it at room temperature, fridges tend to dry cakes out.
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"url": "https://www.bbc.co.uk/food/recipes/easy_lemon_drizzle_cake_78533",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy lemon drizzle cake recipe",
"content": "To freeze the lemon drizzle cake, make the cake up to step 3 and allow the cake to cool completely. Wrap in a double layer of clingfilm and freeze for up to 3 months. Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving. If you don't have a food processor you can make the cake by hand or using an electric mixer. It will just take a bit longer. If your lemon is on the small side or it's quite old, you might want to use the zest of two lemons. The zest of older lemons looses flavour, which isn't great if you like your drizzle cakes with a strong lemon taste (they are still safe to use though). The recipe was written using a large single lemon. The drizzle is made with icing sugar but you can swap in caster sugar or even granulated sugar if you prefer. Use the same weight for all. Lemon drizzle cake will keep for up to 5 days in an air-tight tin, but it's best eaten when fresh. Keep it at room temperature, fridges tend to dry cakes out."
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f2886acb9131b2b725b2ac10e8118cb87c89463dd27863511a2bbfff16c8cf73
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Perfect nut roast recipe
An average of 4.4 out of 5 stars from 136 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_nut_loaf_99997_16x9.jpg Nut roast is a favourite for a reason. Try this vegan nut roast, which is perfect served hot for Christmas dinner, or cold for your festive buffet table. Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt. 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts1 vegan-friendly vegetable stock cube2 tbsp extra virgin olive oil, plus extra for greasing1 onion, finely chopped2 celery sticks, finely chopped1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)2 carrots, coarsely grated (around 150g/5½oz prepared weight)2 garlic cloves, crushed4 tbsp cashew butter180g/6oz cooked chestnuts, broken into small pieces75g/2½oz dried cranberries20g/¾oz bunch fresh parsley, finely chopped1 lemon, finely grated zest only4 tbsp milk alternative, such as soya or almond1 tsp sea saltfreshly ground black pepper 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts 1 vegan-friendly vegetable stock cube 2 tbsp extra virgin olive oil, plus extra for greasing 1 onion, finely chopped 2 celery sticks, finely chopped 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight) 2 carrots, coarsely grated (around 150g/5½oz prepared weight) 2 garlic cloves, crushed 4 tbsp cashew butter 180g/6oz cooked chestnuts, broken into small pieces 75g/2½oz dried cranberries 20g/¾oz bunch fresh parsley, finely chopped 1 lemon, finely grated zest only 4 tbsp milk alternative, such as soya or almond 1 tsp sea salt freshly ground black pepper Method Put the nuts and stock cube into a food processor and blend on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy. Put the nuts and stock cube into a food processor and blend on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Put the nuts and stock cube into a food processor and blend on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy. Recipe tips This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Let it cool completely before wrapping it tightly in foil or placing it in an airtight container. Cover with kitchen foil to reheat in a medium oven for 20–30 minutes. It also freezes well. Slice it first, wrap each slice separately and store in a freezer bag or container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating as above. If you have a food processor it will really speed up the preparation time. As well as finely chopping the nuts, you can use it chop the onions and celery, slice the leeks and grate the carrots. Chop the parsley by hand though as it might turn to mush in a food processor. If you aren't vegan, feel free to use whatever milk suits you best.
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"title": "Perfect nut roast recipe",
"content": "An average of 4.4 out of 5 stars from 136 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_nut_loaf_99997_16x9.jpg Nut roast is a favourite for a reason. Try this vegan nut roast, which is perfect served hot for Christmas dinner, or cold for your festive buffet table. Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt. 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts1 vegan-friendly vegetable stock cube2 tbsp extra virgin olive oil, plus extra for greasing1 onion, finely chopped2 celery sticks, finely chopped1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)2 carrots, coarsely grated (around 150g/5½oz prepared weight)2 garlic cloves, crushed4 tbsp cashew butter180g/6oz cooked chestnuts, broken into small pieces75g/2½oz dried cranberries20g/¾oz bunch fresh parsley, finely chopped1 lemon, finely grated zest only4 tbsp milk alternative, such as soya or almond1 tsp sea saltfreshly ground black pepper 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts 1 vegan-friendly vegetable stock cube 2 tbsp extra virgin olive oil, plus extra for greasing 1 onion, finely chopped 2 celery sticks, finely chopped 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight) 2 carrots, coarsely grated (around 150g/5½oz prepared weight) 2 garlic cloves, crushed 4 tbsp cashew butter 180g/6oz cooked chestnuts, broken into small pieces 75g/2½oz dried cranberries 20g/¾oz bunch fresh parsley, finely chopped 1 lemon, finely grated zest only 4 tbsp milk alternative, such as soya or almond 1 tsp sea salt freshly ground black pepper Method Put the nuts and stock cube into a food processor and blend on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy. Put the nuts and stock cube into a food processor and blend on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Put the nuts and stock cube into a food processor and blend on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy. Recipe tips This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Let it cool completely before wrapping it tightly in foil or placing it in an airtight container. Cover with kitchen foil to reheat in a medium oven for 20–30 minutes. It also freezes well. Slice it first, wrap each slice separately and store in a freezer bag or container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating as above. If you have a food processor it will really speed up the preparation time. As well as finely chopping the nuts, you can use it chop the onions and celery, slice the leeks and grate the carrots. Chop the parsley by hand though as it might turn to mush in a food processor. If you aren't vegan, feel free to use whatever milk suits you best."
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Beef casserole recipe
It’s best to buy thickly sliced braising beef (chuck steak) for this recipe as you will be able to cut it into nice large chunks. If you can only find the precut kind, choose meat with a good marbling of fat if you can. Lean, or extra trimmed, diced beef is more likely to be dry when cooked. The additional fat will bring flavour to the casserole and you can always skim off any excess with a spoon once its cooked. Supermarkets rarely label their beef as braising steak nowadays, it's more likely to be called diced beef (or slow cook diced beef). Take the time to brown your meat and caramelise the onions as this adds loads of flavour to the casserole. Any cooking oil, or even beef dripping, can be used, so use whatever you have handy, and be prepared to add a little extra if needed. Medium to large onions give the best results for this casserole – you’ll need a total weight of around 350g/12oz before peeling. If you have only small onions, simply make up the weight by adding one or two more. A couple of sliced celery sticks can be added along with the onions if you have some handy. If you need this recipe to be gluten free, you can swap in gluten-free flour and stock cubes. Instead of dried herbs, you could add fresh. A combination of woody herbs such as thyme, rosemary and bay leaves work well. They don’t have to be chopped first if you are happy to fish out the stalks after cooking, or you could tie them into a bouquet garni with kitchen string. Red wine adds richness to the casserole, but you can replace it with extra stock if preferred. Try beer as an alternative too if you fancy, adding a couple of teaspoons of sugar to balance the bitterness. Add extra vegetables such as parsnips, turnips and swede at the same time as the carrots, or softer vegetables like courgettes, peppers and leeks for the last 30 minutes of the cooking time. Button mushrooms can be used instead of closed cup, but its best to cut in half rather than slice so they don’t fall apart. If using larger portabello mushrooms, cut in half and then slice in the opposite direction so the pieces cook evenly and are easy to eat. If you don’t have any plain flour handy, you can always thicken the casserole with cornflour at the end of the cooking time instead. You’ll need around 3–4 tbsp cornflour mixed with the same about of water. The difference between a casserole and a stew is that a casserole goes in the oven. If it suits you better to use the hob then you can simmer it on the lowest possible heat until the meat is tender and the sauce thickened. Give it a stir occasionally and check it's not drying out (add more water as needed). To freeze the casserole If making ahead, cook up until the end of step 5, reducing the cooking time by 25 minutes. Transfer to a large shallow dish, such as a lasagne dish, and leave to cool, stirring occasionally (transferring to a shallow dish will allow the casserole to cool more quickly). Once cold, spoon into freezer-proof containers, cover, label and freeze for up to 4 months. Thaw for 24–36 hours in the fridge, depending on the size of the container. Reheat in a lidded casserole at 190C/170C Fan/Gas 5 for about 40 minutes, or until piping hot throughout, stirring once. If freezing leftovers, spoon into individual freezer-proof containers and allow to cool. Cover, label and freeze for up to 4 months. Thaw overnight in the fridge, transfer to a microwaveable dish and stir well. Reheat on HIGH (full power) for 4–5 minutes, or until piping hot throughout, stirring halfway through the cooking time.
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"title": "Beef casserole recipe",
"content": "It’s best to buy thickly sliced braising beef (chuck steak) for this recipe as you will be able to cut it into nice large chunks. If you can only find the precut kind, choose meat with a good marbling of fat if you can. Lean, or extra trimmed, diced beef is more likely to be dry when cooked. The additional fat will bring flavour to the casserole and you can always skim off any excess with a spoon once its cooked. Supermarkets rarely label their beef as braising steak nowadays, it's more likely to be called diced beef (or slow cook diced beef). Take the time to brown your meat and caramelise the onions as this adds loads of flavour to the casserole. Any cooking oil, or even beef dripping, can be used, so use whatever you have handy, and be prepared to add a little extra if needed. Medium to large onions give the best results for this casserole – you’ll need a total weight of around 350g/12oz before peeling. If you have only small onions, simply make up the weight by adding one or two more. A couple of sliced celery sticks can be added along with the onions if you have some handy. If you need this recipe to be gluten free, you can swap in gluten-free flour and stock cubes. Instead of dried herbs, you could add fresh. A combination of woody herbs such as thyme, rosemary and bay leaves work well. They don’t have to be chopped first if you are happy to fish out the stalks after cooking, or you could tie them into a bouquet garni with kitchen string. Red wine adds richness to the casserole, but you can replace it with extra stock if preferred. Try beer as an alternative too if you fancy, adding a couple of teaspoons of sugar to balance the bitterness. Add extra vegetables such as parsnips, turnips and swede at the same time as the carrots, or softer vegetables like courgettes, peppers and leeks for the last 30 minutes of the cooking time. Button mushrooms can be used instead of closed cup, but its best to cut in half rather than slice so they don’t fall apart. If using larger portabello mushrooms, cut in half and then slice in the opposite direction so the pieces cook evenly and are easy to eat. If you don’t have any plain flour handy, you can always thicken the casserole with cornflour at the end of the cooking time instead. You’ll need around 3–4 tbsp cornflour mixed with the same about of water. The difference between a casserole and a stew is that a casserole goes in the oven. If it suits you better to use the hob then you can simmer it on the lowest possible heat until the meat is tender and the sauce thickened. Give it a stir occasionally and check it's not drying out (add more water as needed). To freeze the casserole If making ahead, cook up until the end of step 5, reducing the cooking time by 25 minutes. Transfer to a large shallow dish, such as a lasagne dish, and leave to cool, stirring occasionally (transferring to a shallow dish will allow the casserole to cool more quickly). Once cold, spoon into freezer-proof containers, cover, label and freeze for up to 4 months. Thaw for 24–36 hours in the fridge, depending on the size of the container. Reheat in a lidded casserole at 190C/170C Fan/Gas 5 for about 40 minutes, or until piping hot throughout, stirring once. If freezing leftovers, spoon into individual freezer-proof containers and allow to cool. Cover, label and freeze for up to 4 months. Thaw overnight in the fridge, transfer to a microwaveable dish and stir well. Reheat on HIGH (full power) for 4–5 minutes, or until piping hot throughout, stirring halfway through the cooking time."
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2d6b0c9d08d447cc06ebd33d9681facfd59222c6d4b5c2b20ee0c23ca9f7f41f
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Slow cooker gammon recipe
Slow cooker honey roast ham An average of 4.6 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_roast_ham_25878_16x9.jpg How to cook ham in the slow cooker with zero effort. Then get it in the oven, slathered in mustard, honey and sugar, to crisp up. Irresistible. Each serving provides 348 kcal, 37g protein, 5g carbohydrates (of which 5g sugars), 20g fat (of which 6.5g saturates), 0g fibre and 4.7g salt. 1.6kg/3lb 8oz boneless, rolled smoked or unsmoked gammon1 onion, peeled and quartered1 tbsp English mustard 1 tbsp clear honey2 tbsp demerara sugar 1.6kg/3lb 8oz boneless, rolled smoked or unsmoked gammon 1 onion, peeled and quartered 1 tbsp English mustard 1 tbsp clear honey 2 tbsp demerara sugar Method Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become.Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle. Preheat the oven to 220C/200C Fan/Gas 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.)Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or until the fat is nicely browned. Serve in slices, warm or cold. Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become. Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become. Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle. Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle. Preheat the oven to 220C/200C Fan/Gas 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.) Preheat the oven to 220C/200C Fan/Gas 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.) Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or until the fat is nicely browned. Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or until the fat is nicely browned. Serve in slices, warm or cold. Serve in slices, warm or cold. Recipe tips The cooking time in this recipe will give you slicing ham. If you would like a pulled pork style texture that brakes into strands, cook for 10 hours. Some people prefer to soak their ham in cold water for a few hours before cooking. It used to be necessary to remove excess salt or it would be incredibly salty when cooked. If your butcher uses traditional techniques to produce ham then soaking is still a good idea. If you are buying ham from supermarkets, you can skip this step nowadays, but lots of people still choose to do it because soaking does change the texture slightly (the ham will be more tender) and it still removes some salt. The ham is fine to eat after step 2 of the recipe, especially if you are carving it for sandwiches. Just allow it to cool completely, remove the fat and slice as normal. Basting ham gives it a really attractive finish as well as adding good flavour, but it's not essential.
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"title": "Slow cooker gammon recipe",
"content": "Slow cooker honey roast ham An average of 4.6 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_roast_ham_25878_16x9.jpg How to cook ham in the slow cooker with zero effort. Then get it in the oven, slathered in mustard, honey and sugar, to crisp up. Irresistible. Each serving provides 348 kcal, 37g protein, 5g carbohydrates (of which 5g sugars), 20g fat (of which 6.5g saturates), 0g fibre and 4.7g salt. 1.6kg/3lb 8oz boneless, rolled smoked or unsmoked gammon1 onion, peeled and quartered1 tbsp English mustard 1 tbsp clear honey2 tbsp demerara sugar 1.6kg/3lb 8oz boneless, rolled smoked or unsmoked gammon 1 onion, peeled and quartered 1 tbsp English mustard 1 tbsp clear honey 2 tbsp demerara sugar Method Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become.Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle. Preheat the oven to 220C/200C Fan/Gas 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.)Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or until the fat is nicely browned. Serve in slices, warm or cold. Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become. Put the gammon, onion and 100ml/3½fl oz water in the slow cooker, cover with the lid and cook on low for 6–8 hours, or until the pork is thoroughly cooked. The longer the gammon is cooked, the more like pulled ham it will become. Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle. Remove the lid, lift the pork out of the slow cooker and onto a board, and leave it to stand for 10 minutes, or until cool enough to handle. Preheat the oven to 220C/200C Fan/Gas 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.) Preheat the oven to 220C/200C Fan/Gas 7. Very carefully, snip off the string and slide a knife, in a horizontal sawing motion, between the ham rind and fat, then lift off the rind, leaving a thin layer of fat on the meat. (You may need to do this in strips.) Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Lightly score the ham fat with a knife in a crisscross pattern. Line a small roasting tin with a piece of foil, large enough to come up the sides of the tin. Place the ham on top, fat-side up. If the ham is thinner one end than the other, prop the short end up with a wodge of crumpled kitchen foil, so the fat is more horizontal – this will help it brown more evenly. Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or until the fat is nicely browned. Mix the mustard, honey and sugar in a small bowl and spread it all over the ham fat. Bring the foil in towards the ham to create a bowl to catch any sticky juices. Bake the ham for 12–15 minutes, or until the fat is nicely browned. Serve in slices, warm or cold. Serve in slices, warm or cold. Recipe tips The cooking time in this recipe will give you slicing ham. If you would like a pulled pork style texture that brakes into strands, cook for 10 hours. Some people prefer to soak their ham in cold water for a few hours before cooking. It used to be necessary to remove excess salt or it would be incredibly salty when cooked. If your butcher uses traditional techniques to produce ham then soaking is still a good idea. If you are buying ham from supermarkets, you can skip this step nowadays, but lots of people still choose to do it because soaking does change the texture slightly (the ham will be more tender) and it still removes some salt. The ham is fine to eat after step 2 of the recipe, especially if you are carving it for sandwiches. Just allow it to cool completely, remove the fat and slice as normal. Basting ham gives it a really attractive finish as well as adding good flavour, but it's not essential."
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Dauphinoise potatoes recipe
An average of 4.5 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dauphinoisepotatoes_90205_16x9.jpg Luxurious and low effort, dauphinoise potatoes are great for feeding a big group as everything is prepped in advance and requires very little attention. The low cooking temperature is great for cooking alongside slow roasted meat. Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt. 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick3–4 garlic cloves, grated500ml/17½fl oz double cream (you may need a bit extra)salt and freshly ground black pepper 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick 3–4 garlic cloves, grated 500ml/17½fl oz double cream (you may need a bit extra) salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 2.Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.Bake for 1–1½ hours, or until the potatoes are completely tender. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Bake for 1–1½ hours, or until the potatoes are completely tender. Bake for 1–1½ hours, or until the potatoes are completely tender. Recipe tips Check the potatoes after half an hour, if the cream looks like it's splitting (it will look grainy), your oven is too hot, so turn it down a bit. If you cook dauphinoise potatoes at a high temperature the cream will split, so this recipe cooks them low and slow for the best results. Save time by slicing the potatoes in a food processor if you have one. You can also use a mandoline or a sharp knife. Dauphinoise potatoes will stay hot for a long time, which is handy if you are juggling things around in your oven.
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"title": "Dauphinoise potatoes recipe",
"content": "An average of 4.5 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dauphinoisepotatoes_90205_16x9.jpg Luxurious and low effort, dauphinoise potatoes are great for feeding a big group as everything is prepped in advance and requires very little attention. The low cooking temperature is great for cooking alongside slow roasted meat. Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt. 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick3–4 garlic cloves, grated500ml/17½fl oz double cream (you may need a bit extra)salt and freshly ground black pepper 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick 3–4 garlic cloves, grated 500ml/17½fl oz double cream (you may need a bit extra) salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 2.Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.Bake for 1–1½ hours, or until the potatoes are completely tender. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary. Bake for 1–1½ hours, or until the potatoes are completely tender. Bake for 1–1½ hours, or until the potatoes are completely tender. Recipe tips Check the potatoes after half an hour, if the cream looks like it's splitting (it will look grainy), your oven is too hot, so turn it down a bit. If you cook dauphinoise potatoes at a high temperature the cream will split, so this recipe cooks them low and slow for the best results. Save time by slicing the potatoes in a food processor if you have one. You can also use a mandoline or a sharp knife. Dauphinoise potatoes will stay hot for a long time, which is handy if you are juggling things around in your oven."
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00a83150d722e12fd921c058f7f44ef0cf7e361bc94d283ba9c1c7f2cbeef0eb
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Rhubarb crumble recipe
The age of the rhubarb will affect the quantity you get from 10 sticks. To make a crumble for four people, you will need roughly 400–500g/14–18oz rhubarb. This could be up to 10 stalks of thin, forced rhubarb or just 3–4 stalks of late season rhubarb. The thinner stalks can be cooked in longer pieces as they are so tender and delicate, but It’s best to cut thicker rhubarb into smaller pieces – just 3cm/1¼in – so it cooks evenly and is easy to eat. You can save time by not precooking the rhubarb at the beginning of this recipe. Simply cut the rhubarb into stubby 3cm/1¼in chunks rather than long ones and toss 2 tbsp of the water, sugar and ginger directly in the ovenproof dish. You’ll need to it rise at least 5cm/2in high in the dish as it will soften and drop as it cooks, so don’t spread too thinly. Try to keep a nice even layer so the crumble sits on top rather than falling through any gaps. Make the crumble mix, sprinkle on top and follow the recipe as above. You can also soften the rhubarb in a microwave to save time. Spread evenly over a microwaveable plate or shallow dish. Sprinkle with the water, sugar and ginger. Cover and microwave on HIGH (full power) for around 1 minute. Turn and reposition on the plate/dish, cover and microwave for a further 30–60 seconds, or until the rhubarb is just tender. You may need to do this in batches depending on the size of your microwave. To elevate your rhubarb crumble, you could add thin matchsticks of stem ginger (from a jar) instead of the ground ginger. Or stir in a handful of berries before topping with the crumble. Porridge oats can be used to replace 50g/2oz of the plain flour and add extra crunch. Stir in a teaspoon of ground mixed spice or ground cinnamon if you like. Make individual servings of the crumble in ramekin dishes if you like, cook on a baking tray, reducing the time by 10–15 minutes. You can make the rhubarb filling and topping up to 2 days ahead of serving but don’t assemble the crumble until just before you bake it. Keep both the cooked rhubarb and crumble topping in separate covered dishes in the fridge until you are ready to use them. This will stop the crumble absorbing too much of the liquid from the fruit and becoming soggy. You can also prepare the crumble topping ahead and freeze for later. Simply follow the recipe then put the uncooked mixture into a freezer-proof container or freezer bag, seal, label and freeze for up to 2 months. Keep as much air as possible out the container. Use the crumble from frozen, sprinkled directly onto your fruit. Alternatively, prepare the finished dessert ahead and freeze. Make sure you are using a freezer and ovenproof safe dish and follow the steps until the topping has been sprinkled on top. Without baking, cover the dish tightly in kitchen foil, label and freeze for up to 2 months. When ready to cook, leave at room temperature for 2 hours then bake as above, adding roughly 10 minutes to the cooking time, or until the filling is piping hot and the crumble topping is golden brown. (If you freeze your crumble in a foil dish, or freezer-to-oven dish, you can cook from frozen without the standing time.) If your crumble topping gets a little overbrowned in the oven, you can easily scrape off the burnt bits before serving. But its best to avoid altogether by covering the crumble with foil if it’s browning before the filling is ready. Demerara sugar gives a nice crunch to the crumble topping, but pretty much any type of sugar can be used instead (just avoid dark crumbly sugars as they contain too much moisture and you could end up with a soggy crumble).
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"title": "Rhubarb crumble recipe",
"content": "The age of the rhubarb will affect the quantity you get from 10 sticks. To make a crumble for four people, you will need roughly 400–500g/14–18oz rhubarb. This could be up to 10 stalks of thin, forced rhubarb or just 3–4 stalks of late season rhubarb. The thinner stalks can be cooked in longer pieces as they are so tender and delicate, but It’s best to cut thicker rhubarb into smaller pieces – just 3cm/1¼in – so it cooks evenly and is easy to eat. You can save time by not precooking the rhubarb at the beginning of this recipe. Simply cut the rhubarb into stubby 3cm/1¼in chunks rather than long ones and toss 2 tbsp of the water, sugar and ginger directly in the ovenproof dish. You’ll need to it rise at least 5cm/2in high in the dish as it will soften and drop as it cooks, so don’t spread too thinly. Try to keep a nice even layer so the crumble sits on top rather than falling through any gaps. Make the crumble mix, sprinkle on top and follow the recipe as above. You can also soften the rhubarb in a microwave to save time. Spread evenly over a microwaveable plate or shallow dish. Sprinkle with the water, sugar and ginger. Cover and microwave on HIGH (full power) for around 1 minute. Turn and reposition on the plate/dish, cover and microwave for a further 30–60 seconds, or until the rhubarb is just tender. You may need to do this in batches depending on the size of your microwave. To elevate your rhubarb crumble, you could add thin matchsticks of stem ginger (from a jar) instead of the ground ginger. Or stir in a handful of berries before topping with the crumble. Porridge oats can be used to replace 50g/2oz of the plain flour and add extra crunch. Stir in a teaspoon of ground mixed spice or ground cinnamon if you like. Make individual servings of the crumble in ramekin dishes if you like, cook on a baking tray, reducing the time by 10–15 minutes. You can make the rhubarb filling and topping up to 2 days ahead of serving but don’t assemble the crumble until just before you bake it. Keep both the cooked rhubarb and crumble topping in separate covered dishes in the fridge until you are ready to use them. This will stop the crumble absorbing too much of the liquid from the fruit and becoming soggy. You can also prepare the crumble topping ahead and freeze for later. Simply follow the recipe then put the uncooked mixture into a freezer-proof container or freezer bag, seal, label and freeze for up to 2 months. Keep as much air as possible out the container. Use the crumble from frozen, sprinkled directly onto your fruit. Alternatively, prepare the finished dessert ahead and freeze. Make sure you are using a freezer and ovenproof safe dish and follow the steps until the topping has been sprinkled on top. Without baking, cover the dish tightly in kitchen foil, label and freeze for up to 2 months. When ready to cook, leave at room temperature for 2 hours then bake as above, adding roughly 10 minutes to the cooking time, or until the filling is piping hot and the crumble topping is golden brown. (If you freeze your crumble in a foil dish, or freezer-to-oven dish, you can cook from frozen without the standing time.) If your crumble topping gets a little overbrowned in the oven, you can easily scrape off the burnt bits before serving. But its best to avoid altogether by covering the crumble with foil if it’s browning before the filling is ready. Demerara sugar gives a nice crunch to the crumble topping, but pretty much any type of sugar can be used instead (just avoid dark crumbly sugars as they contain too much moisture and you could end up with a soggy crumble)."
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891ca6ed90b3eb3c5efa9222ef53ab0a0acefc3acb920ff19a286a7f749c8c02
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Perfect boeuf bourguignon recipe
Preheat the oven to 170C/150C Fan/Gas 3.Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Mix the cornflour with the water in a small bowl until smooth.Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Mix the cornflour with the water in a small bowl until smooth. Mix the cornflour with the water in a small bowl until smooth. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.
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"title": "Perfect boeuf bourguignon recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3.Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Mix the cornflour with the water in a small bowl until smooth.Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often. Mix the cornflour with the water in a small bowl until smooth. Mix the cornflour with the water in a small bowl until smooth. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve."
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399905cfea34b1ee8a1c45824b97c3f829d58509b4e8a911d86657a029559e1d
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Green kale pasta recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_kale_pasta_98363_16x9.jpg This easy 15 minute pasta is the best way to get your greens in! With its bright, blended kale sauce, gently flavoured with garlic, you can use up a big bag of kale in no time. 65ml/2fl oz cold pressed rapeseed oil or extra virgin olive oil2 large garlic cloves, peeled and slightly crushed 250g/9oz kale, stalks removed, roughly chopped400g/14oz dried rigatoni 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to servesea salt and freshly cracked black pepper 65ml/2fl oz cold pressed rapeseed oil or extra virgin olive oil 2 large garlic cloves, peeled and slightly crushed 250g/9oz kale, stalks removed, roughly chopped 400g/14oz dried rigatoni 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly cracked black pepper Method Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn. Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale. Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water. Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente.While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste.Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time. Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required. Serve with an extra sprinkling of grated Parmesan. Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn. Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn. Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale. Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale. Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water. Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water. Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente. Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente. While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste. While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste. Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time. Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time. Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required. Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required. Serve with an extra sprinkling of grated Parmesan. Serve with an extra sprinkling of grated Parmesan. Recipe tips This sauce is so vibrant and green it does have the tendency to stain, so be careful with it on kitchen towels and clothes – especially with kids! Due to the vortex action, a blender tends to make a better, smoother sauce. If you don’t have a particularly heavy-duty blender however, you might want to do step 4 in a food processor first to break down the kale before transferring to the blender for best results. If you’re needing leftovers for packed lunches or second-day dinners, this sauce can take up to 500g/1lb 2oz of dried pasta leaving you with another portion – it’ll be slightly less saucy, but just as delicious!
|
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"title": "Green kale pasta recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_kale_pasta_98363_16x9.jpg This easy 15 minute pasta is the best way to get your greens in! With its bright, blended kale sauce, gently flavoured with garlic, you can use up a big bag of kale in no time. 65ml/2fl oz cold pressed rapeseed oil or extra virgin olive oil2 large garlic cloves, peeled and slightly crushed 250g/9oz kale, stalks removed, roughly chopped400g/14oz dried rigatoni 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to servesea salt and freshly cracked black pepper 65ml/2fl oz cold pressed rapeseed oil or extra virgin olive oil 2 large garlic cloves, peeled and slightly crushed 250g/9oz kale, stalks removed, roughly chopped 400g/14oz dried rigatoni 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), grated, plus extra to serve sea salt and freshly cracked black pepper Method Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn. Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale. Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water. Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente.While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste.Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time. Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required. Serve with an extra sprinkling of grated Parmesan. Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn. Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn. Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale. Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale. Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water. Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water. Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente. Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente. While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste. While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste. Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time. Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time. Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required. Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required. Serve with an extra sprinkling of grated Parmesan. Serve with an extra sprinkling of grated Parmesan. Recipe tips This sauce is so vibrant and green it does have the tendency to stain, so be careful with it on kitchen towels and clothes – especially with kids! Due to the vortex action, a blender tends to make a better, smoother sauce. If you don’t have a particularly heavy-duty blender however, you might want to do step 4 in a food processor first to break down the kale before transferring to the blender for best results. If you’re needing leftovers for packed lunches or second-day dinners, this sauce can take up to 500g/1lb 2oz of dried pasta leaving you with another portion – it’ll be slightly less saucy, but just as delicious!"
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Celeriac steak burgers with fennel slaw recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_steak_burgers_52766_16x9.jpg Mellow celeriac takes a hero role in this tender and savoury burger. The fennel slaw acts as a fresh foil to the surprising richness of the harissa and miso celeriac 'steaks'. 1 celeriac (about 750g/1lb 10oz), peeled and sliced into 4 rounds 75g/2½oz unsalted butter, melted 2 tbsp rose harissa 1 tbsp sweet white miso 1 lemon, juice only 2 garlic cloves, crushed 1 celeriac (about 750g/1lb 10oz), peeled and sliced into 4 rounds 75g/2½oz unsalted butter, melted 2 tbsp rose harissa 1 tbsp sweet white miso 1 lemon, juice only 2 garlic cloves, crushed 1 fennel, finely sliced on a mandoline 1 tbsp pumpkin seeds, toasted ½ orange, zest and juice 1 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 fennel, finely sliced on a mandoline 1 tbsp pumpkin seeds, toasted ½ orange, zest and juice 1 tbsp extra virgin olive oil salt and freshly ground black pepper 4 burger buns, toasted mayonnaise 4 burger buns, toasted mayonnaise Method Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside.Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking. To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns. Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside. Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking. Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking. To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns. To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns. Recipe tips Any leftovers can be roughly chopped and stirred through grains for a speedy lunchbox salad.
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"title": "Celeriac steak burgers with fennel slaw recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_steak_burgers_52766_16x9.jpg Mellow celeriac takes a hero role in this tender and savoury burger. The fennel slaw acts as a fresh foil to the surprising richness of the harissa and miso celeriac 'steaks'. 1 celeriac (about 750g/1lb 10oz), peeled and sliced into 4 rounds 75g/2½oz unsalted butter, melted 2 tbsp rose harissa 1 tbsp sweet white miso 1 lemon, juice only 2 garlic cloves, crushed 1 celeriac (about 750g/1lb 10oz), peeled and sliced into 4 rounds 75g/2½oz unsalted butter, melted 2 tbsp rose harissa 1 tbsp sweet white miso 1 lemon, juice only 2 garlic cloves, crushed 1 fennel, finely sliced on a mandoline 1 tbsp pumpkin seeds, toasted ½ orange, zest and juice 1 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 fennel, finely sliced on a mandoline 1 tbsp pumpkin seeds, toasted ½ orange, zest and juice 1 tbsp extra virgin olive oil salt and freshly ground black pepper 4 burger buns, toasted mayonnaise 4 burger buns, toasted mayonnaise Method Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside.Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking. To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns. Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside. Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside. Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking. Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking. To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns. To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns. Recipe tips Any leftovers can be roughly chopped and stirred through grains for a speedy lunchbox salad."
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How to make mashed potato recipe
An average of 2.2 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mashedpotatoes_90230_16x9.jpg Try Poppy's simple hack for getting super smooth restaurant-style mashed potatoes every time. A perfect side for sausages, roast chicken or a wintery stew. 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds40g/2oz butter, cut into cubes100ml/3½fl oz double creamsalt and freshly ground black pepper, to taste 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds 40g/2oz butter, cut into cubes 100ml/3½fl oz double cream salt and freshly ground black pepper, to taste Method Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy.Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat. Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat. Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again. Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again. Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Recipe tips You can add ingredients to your mash to complement your dish. Try wholegrain mustard with rack of lamb, chopped chives with sea bream and caramelised red onions with bangers.
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"title": "How to make mashed potato recipe",
"content": "An average of 2.2 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mashedpotatoes_90230_16x9.jpg Try Poppy's simple hack for getting super smooth restaurant-style mashed potatoes every time. A perfect side for sausages, roast chicken or a wintery stew. 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds40g/2oz butter, cut into cubes100ml/3½fl oz double creamsalt and freshly ground black pepper, to taste 500g/1lb 2oz floury potatoes, preferably Maris Piper, peeled and sliced into 1cm/½in thick rounds 40g/2oz butter, cut into cubes 100ml/3½fl oz double cream salt and freshly ground black pepper, to taste Method Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat.Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again.Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy.Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat. Put the potatoes into a saucepan and just cover with cold water. Add in the salt, cover and bring to a simmer over a high heat. Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again. Let the potatoes simmer for around 15 minutes, or until a table knife slides into the potato easily, and the potato slides straight off again. Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Drain the potatoes and leave them to dry in the sieve for around 3 minutes, suspended over their cooking pan, covered with a tea towel. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy. Using a spatula, push the potatoes through the sieve, adding in the butter as you mash them (alternatively, use a potato ricer or masher). This will help coat the starch particles and keep them fluffy. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Warm the cream in a small saucepan and add into the mashed potatoes. Taste and adjust the seasoning, then serve hot. Recipe tips You can add ingredients to your mash to complement your dish. Try wholegrain mustard with rack of lamb, chopped chives with sea bream and caramelised red onions with bangers."
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Rhubarb mousse recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_mousse_88365_16x9.jpg Pretty in pink, Matt Tebbutt's light and dreamy dessert is perfect for showcasing seasonal rhubarb at its best. 400g/14oz rhubarb, cut into 2cm/1in pieces60ml/4 tbsp fresh orange juice 40g/1½oz caster sugar 2 medium free-range eggs, separated into yolks and whites 130ml/4fl oz double cream 1 vanilla pod, seeds removed 4 sprigs mint 400g/14oz rhubarb, cut into 2cm/1in pieces 60ml/4 tbsp fresh orange juice 40g/1½oz caster sugar 2 medium free-range eggs, separated into yolks and whites 130ml/4fl oz double cream 1 vanilla pod, seeds removed 4 sprigs mint Method Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool.Use a hand-held stick blender to blend to a smooth purée. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool.In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool. Use a hand-held stick blender to blend to a smooth purée. Use a hand-held stick blender to blend to a smooth purée. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig.
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"title": "Rhubarb mousse recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_mousse_88365_16x9.jpg Pretty in pink, Matt Tebbutt's light and dreamy dessert is perfect for showcasing seasonal rhubarb at its best. 400g/14oz rhubarb, cut into 2cm/1in pieces60ml/4 tbsp fresh orange juice 40g/1½oz caster sugar 2 medium free-range eggs, separated into yolks and whites 130ml/4fl oz double cream 1 vanilla pod, seeds removed 4 sprigs mint 400g/14oz rhubarb, cut into 2cm/1in pieces 60ml/4 tbsp fresh orange juice 40g/1½oz caster sugar 2 medium free-range eggs, separated into yolks and whites 130ml/4fl oz double cream 1 vanilla pod, seeds removed 4 sprigs mint Method Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool.Use a hand-held stick blender to blend to a smooth purée. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool.In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool. Place the rhubarb, orange juice and sugar in a large saucepan. Cook until the ingredients have softened, this will take 10 minutes. Allow to cool. Use a hand-held stick blender to blend to a smooth purée. Use a hand-held stick blender to blend to a smooth purée. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool. Whisk in the egg yolks to the warm purée, whisking over a low heat to thicken for a few minutes. Tip into a bowl to cool. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the whites to soft peaks. Stir the egg whites through the cooled rhubarb mixture. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig. In a separate, clean bowl, whisk the double cream and vanilla seeds to soft peaks and fold through the finished mix. Spoon into serving glasses and chill to firm for a few hours. Garnish is a fresh mint sprig."
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Easter cupcakes recipe
Easter bunny lemon cupcakes An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_bunny_lemon_36195_16x9.jpg These fun Easter cupcakes are great to make with children during the holidays or as a gift for friends. The zesty lemon cakes are topped with lemon buttercream and use marshmallows and desiccated coconut to decorate. 200g/7oz unsalted butter, softened200g/7oz caster sugar1 lemon, finely grated zest only3 large free-range eggs200g/7oz plain flour2 tsp baking powderpinch salt3 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 1 lemon, finely grated zest only 3 large free-range eggs 200g/7oz plain flour 2 tsp baking powder pinch salt 3 tbsp milk 200g/7oz unsalted butter, softened1 lemon, finely grated zest only320g/11½oz icing sugar2 tbsp fresh lemon juice 200g/7oz unsalted butter, softened 1 lemon, finely grated zest only 320g/11½oz icing sugar 2 tbsp fresh lemon juice 150g/5½oz desiccated coconut12 large marshmallowsblack sugar pearls, for the eyes (optional)pink jelly beans, for the noses (optional) 150g/5½oz desiccated coconut 12 large marshmallows black sugar pearls, for the eyes (optional) pink jelly beans, for the noses (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. Add the eggs in one at a time, beating the mixture well after each one. In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk.Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely. To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine. To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using). Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases. To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. Add the eggs in one at a time, beating the mixture well after each one. Add the eggs in one at a time, beating the mixture well after each one. In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk. In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk. Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely. Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely. To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy. To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine. To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered. To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered. To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using). To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using). Recipe tips These Easter bunny cupcakes still look super cute with just the marshmallow ears if you want to keep things simple. Or cut the marshmallows across the middle to make bunny tails. If you're not keen on desiccated coconut, you could use finely grated white chocolate or white sprinkles instead. You can freeze the undecorated cupcakes, well-wrapped, for up to 3 months.
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"title": "Easter cupcakes recipe",
"content": "Easter bunny lemon cupcakes An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_bunny_lemon_36195_16x9.jpg These fun Easter cupcakes are great to make with children during the holidays or as a gift for friends. The zesty lemon cakes are topped with lemon buttercream and use marshmallows and desiccated coconut to decorate. 200g/7oz unsalted butter, softened200g/7oz caster sugar1 lemon, finely grated zest only3 large free-range eggs200g/7oz plain flour2 tsp baking powderpinch salt3 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 1 lemon, finely grated zest only 3 large free-range eggs 200g/7oz plain flour 2 tsp baking powder pinch salt 3 tbsp milk 200g/7oz unsalted butter, softened1 lemon, finely grated zest only320g/11½oz icing sugar2 tbsp fresh lemon juice 200g/7oz unsalted butter, softened 1 lemon, finely grated zest only 320g/11½oz icing sugar 2 tbsp fresh lemon juice 150g/5½oz desiccated coconut12 large marshmallowsblack sugar pearls, for the eyes (optional)pink jelly beans, for the noses (optional) 150g/5½oz desiccated coconut 12 large marshmallows black sugar pearls, for the eyes (optional) pink jelly beans, for the noses (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. Add the eggs in one at a time, beating the mixture well after each one. In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk.Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely. To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine. To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using). Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases. To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often. Add the eggs in one at a time, beating the mixture well after each one. Add the eggs in one at a time, beating the mixture well after each one. In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk. In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk. Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely. Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely. To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy. To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine. Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine. To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered. To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered. To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using). To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using). Recipe tips These Easter bunny cupcakes still look super cute with just the marshmallow ears if you want to keep things simple. Or cut the marshmallows across the middle to make bunny tails. If you're not keen on desiccated coconut, you could use finely grated white chocolate or white sprinkles instead. You can freeze the undecorated cupcakes, well-wrapped, for up to 3 months."
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Rhubarb, rosewater and cardamom kulfi recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_rosewater_and_78554_16x9.jpg You don’t need an ice-cream maker to make this fabulous kulfi, a fragrant frozen dessert. Rosewater varies in strength, so taste when the mixture is well chilled (the flavour will be less intense) and add more if necessary. For this recipe you will need 4 large or 6 smaller kulfi moulds and a blender. 400g/14oz slender young rhubarb, cut into chunks150g/5½oz caster sugar300ml/10fl oz evaporated milk8 cardamom pods, lightly crushed1–2 tbsp rosewater100ml/3½fl oz kefir250ml/9fl oz double or whipping creamsalt 400g/14oz slender young rhubarb, cut into chunks 150g/5½oz caster sugar 300ml/10fl oz evaporated milk 8 cardamom pods, lightly crushed 1–2 tbsp rosewater 100ml/3½fl oz kefir 250ml/9fl oz double or whipping cream salt dried rose petalschopped pistachios dried rose petals chopped pistachios Method Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated. Cover with kitchen foil and roast for 15 minutes, then remove the foil and roast for a further 10 minutes. Remove from the oven and leave to cool.Put the remaining sugar in a saucepan with the evaporated milk, cardamom pods, 1 tablespoon of rosewater and a pinch of salt. Heat gently, stirring constantly until the sugar has dissolved, then bring just up to boiling point. Remove from the heat and leave to cool for a few minutes, then stir in the kefir. Leave to cool to room temperature.Strain the milk mixture and put in a blender with the roasted rhubarb. Blitz until smooth, then push through a sieve to make it extra smooth if you like. Chill thoroughly.Whip the cream to soft peaks then fold through the chilled rhubarb mixture. Taste and add more rosewater if necessary.Pour into moulds and freeze. If your moulds are big enough, whisk with a fork every 30 minutes, until the mixture is too stiff to stir, then freeze until solid. (If you have an ice-cream maker you can churn them first, then pour into the moulds and freeze until solid.)To serve, remove from the freezer and leave to stand for 10 minutes. Turn out and sprinkle with a few dried rose petals and/or chopped pistachios if you like. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated. Cover with kitchen foil and roast for 15 minutes, then remove the foil and roast for a further 10 minutes. Remove from the oven and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated. Cover with kitchen foil and roast for 15 minutes, then remove the foil and roast for a further 10 minutes. Remove from the oven and leave to cool. Put the remaining sugar in a saucepan with the evaporated milk, cardamom pods, 1 tablespoon of rosewater and a pinch of salt. Heat gently, stirring constantly until the sugar has dissolved, then bring just up to boiling point. Remove from the heat and leave to cool for a few minutes, then stir in the kefir. Leave to cool to room temperature. Put the remaining sugar in a saucepan with the evaporated milk, cardamom pods, 1 tablespoon of rosewater and a pinch of salt. Heat gently, stirring constantly until the sugar has dissolved, then bring just up to boiling point. Remove from the heat and leave to cool for a few minutes, then stir in the kefir. Leave to cool to room temperature. Strain the milk mixture and put in a blender with the roasted rhubarb. Blitz until smooth, then push through a sieve to make it extra smooth if you like. Chill thoroughly. Strain the milk mixture and put in a blender with the roasted rhubarb. Blitz until smooth, then push through a sieve to make it extra smooth if you like. Chill thoroughly. Whip the cream to soft peaks then fold through the chilled rhubarb mixture. Taste and add more rosewater if necessary. Whip the cream to soft peaks then fold through the chilled rhubarb mixture. Taste and add more rosewater if necessary. Pour into moulds and freeze. If your moulds are big enough, whisk with a fork every 30 minutes, until the mixture is too stiff to stir, then freeze until solid. (If you have an ice-cream maker you can churn them first, then pour into the moulds and freeze until solid.) Pour into moulds and freeze. If your moulds are big enough, whisk with a fork every 30 minutes, until the mixture is too stiff to stir, then freeze until solid. (If you have an ice-cream maker you can churn them first, then pour into the moulds and freeze until solid.) To serve, remove from the freezer and leave to stand for 10 minutes. Turn out and sprinkle with a few dried rose petals and/or chopped pistachios if you like. To serve, remove from the freezer and leave to stand for 10 minutes. Turn out and sprinkle with a few dried rose petals and/or chopped pistachios if you like. Recipe tips If slender young or ‘forced’ rhubarb isn’t available, you may need to add more sugar: taste the chilled mixture and, if needed, stir in up to 25g/1oz icing sugar. Make them into ice lollies by adding a stick half way through the freezing process.
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"title": "Rhubarb, rosewater and cardamom kulfi recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_rosewater_and_78554_16x9.jpg You don’t need an ice-cream maker to make this fabulous kulfi, a fragrant frozen dessert. Rosewater varies in strength, so taste when the mixture is well chilled (the flavour will be less intense) and add more if necessary. For this recipe you will need 4 large or 6 smaller kulfi moulds and a blender. 400g/14oz slender young rhubarb, cut into chunks150g/5½oz caster sugar300ml/10fl oz evaporated milk8 cardamom pods, lightly crushed1–2 tbsp rosewater100ml/3½fl oz kefir250ml/9fl oz double or whipping creamsalt 400g/14oz slender young rhubarb, cut into chunks 150g/5½oz caster sugar 300ml/10fl oz evaporated milk 8 cardamom pods, lightly crushed 1–2 tbsp rosewater 100ml/3½fl oz kefir 250ml/9fl oz double or whipping cream salt dried rose petalschopped pistachios dried rose petals chopped pistachios Method Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated. Cover with kitchen foil and roast for 15 minutes, then remove the foil and roast for a further 10 minutes. Remove from the oven and leave to cool.Put the remaining sugar in a saucepan with the evaporated milk, cardamom pods, 1 tablespoon of rosewater and a pinch of salt. Heat gently, stirring constantly until the sugar has dissolved, then bring just up to boiling point. Remove from the heat and leave to cool for a few minutes, then stir in the kefir. Leave to cool to room temperature.Strain the milk mixture and put in a blender with the roasted rhubarb. Blitz until smooth, then push through a sieve to make it extra smooth if you like. Chill thoroughly.Whip the cream to soft peaks then fold through the chilled rhubarb mixture. Taste and add more rosewater if necessary.Pour into moulds and freeze. If your moulds are big enough, whisk with a fork every 30 minutes, until the mixture is too stiff to stir, then freeze until solid. (If you have an ice-cream maker you can churn them first, then pour into the moulds and freeze until solid.)To serve, remove from the freezer and leave to stand for 10 minutes. Turn out and sprinkle with a few dried rose petals and/or chopped pistachios if you like. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated. Cover with kitchen foil and roast for 15 minutes, then remove the foil and roast for a further 10 minutes. Remove from the oven and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated. Cover with kitchen foil and roast for 15 minutes, then remove the foil and roast for a further 10 minutes. Remove from the oven and leave to cool. Put the remaining sugar in a saucepan with the evaporated milk, cardamom pods, 1 tablespoon of rosewater and a pinch of salt. Heat gently, stirring constantly until the sugar has dissolved, then bring just up to boiling point. Remove from the heat and leave to cool for a few minutes, then stir in the kefir. Leave to cool to room temperature. Put the remaining sugar in a saucepan with the evaporated milk, cardamom pods, 1 tablespoon of rosewater and a pinch of salt. Heat gently, stirring constantly until the sugar has dissolved, then bring just up to boiling point. Remove from the heat and leave to cool for a few minutes, then stir in the kefir. Leave to cool to room temperature. Strain the milk mixture and put in a blender with the roasted rhubarb. Blitz until smooth, then push through a sieve to make it extra smooth if you like. Chill thoroughly. Strain the milk mixture and put in a blender with the roasted rhubarb. Blitz until smooth, then push through a sieve to make it extra smooth if you like. Chill thoroughly. Whip the cream to soft peaks then fold through the chilled rhubarb mixture. Taste and add more rosewater if necessary. Whip the cream to soft peaks then fold through the chilled rhubarb mixture. Taste and add more rosewater if necessary. Pour into moulds and freeze. If your moulds are big enough, whisk with a fork every 30 minutes, until the mixture is too stiff to stir, then freeze until solid. (If you have an ice-cream maker you can churn them first, then pour into the moulds and freeze until solid.) Pour into moulds and freeze. If your moulds are big enough, whisk with a fork every 30 minutes, until the mixture is too stiff to stir, then freeze until solid. (If you have an ice-cream maker you can churn them first, then pour into the moulds and freeze until solid.) To serve, remove from the freezer and leave to stand for 10 minutes. Turn out and sprinkle with a few dried rose petals and/or chopped pistachios if you like. To serve, remove from the freezer and leave to stand for 10 minutes. Turn out and sprinkle with a few dried rose petals and/or chopped pistachios if you like. Recipe tips If slender young or ‘forced’ rhubarb isn’t available, you may need to add more sugar: taste the chilled mixture and, if needed, stir in up to 25g/1oz icing sugar. Make them into ice lollies by adding a stick half way through the freezing process."
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38722fe113966023e9a809e31bf15b703ea1b8fa28f768fdf34fe3480fa57dcc
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Chocolate Easter nests recipe
If you're not keen on dark chocolate feel free to swap it for milk chocolate, or a mixture of both. Milk chocolate is much sweeter and when added to an already sweet cereal and mixed with golden syrup it can be too much. Shredded wheat or puffed rice cereals can be used instead of cornflakes. Store the Easter egg cakes in an air-tight tin for up to a week. Mini eggs are a choking risk for young children. Place them in a food bag and use a rolling pin to break them into smaller pieces if this is a concern. Chocolate can seize when you are heating it, so it's important to melt it very gently. When chocolate seizes the cocoa solids separate from the fat resulting in a hard grainy mass sat in an oily liquid. Cutting the chocolate into small even pieces helps avoid this. If your chocolate starts to look grainy, remove it from the heat immediately and stir in a teaspoon of boiling water. This should fix it (if it's further along, you might need to repeat the process with another teaspoon of boiling water to bring it back together). If your chocolate is severely seized, watch the 'melting chocolate' how-to video (below) for tips on how to make sure your chocolate doesn't go to waste.
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"url": "https://www.bbc.co.uk/food/recipes/eastereggnests_93841",
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"title": "Chocolate Easter nests recipe",
"content": "If you're not keen on dark chocolate feel free to swap it for milk chocolate, or a mixture of both. Milk chocolate is much sweeter and when added to an already sweet cereal and mixed with golden syrup it can be too much. Shredded wheat or puffed rice cereals can be used instead of cornflakes. Store the Easter egg cakes in an air-tight tin for up to a week. Mini eggs are a choking risk for young children. Place them in a food bag and use a rolling pin to break them into smaller pieces if this is a concern. Chocolate can seize when you are heating it, so it's important to melt it very gently. When chocolate seizes the cocoa solids separate from the fat resulting in a hard grainy mass sat in an oily liquid. Cutting the chocolate into small even pieces helps avoid this. If your chocolate starts to look grainy, remove it from the heat immediately and stir in a teaspoon of boiling water. This should fix it (if it's further along, you might need to repeat the process with another teaspoon of boiling water to bring it back together). If your chocolate is severely seized, watch the 'melting chocolate' how-to video (below) for tips on how to make sure your chocolate doesn't go to waste."
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e6628fa1e700117ccf3bd1fd8cb3f7df847912271f089c5a5a673b877f75e562
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Rhubarb and custard ekmek trifle recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_custard_ekmek_71211_16x9.jpg Gloriously pink with crisp, buttery kataifi (that viral Dubai chocolate bar ingredient we want to put in everything) Georgina Hayden puts a rhubarb and custard twist on the traditional Greek dessert ekmek. Top with custard and whipped cream and you have a spring dessert that's perfect for Easter. 200g/7oz kataifi pastry60g/2¼oz unsalted butter800g/1lb 12oz rhubarb, trimmed and cut into 4cm/1½in lengths500g/1lb 2oz caster sugar1 clementine, juice only900ml/1½ pints whole milk4 large egg yolks2 tsp vanilla extract80g/2¾oz cornflour600ml/20fl oz double cream 200g/7oz kataifi pastry 60g/2¼oz unsalted butter 800g/1lb 12oz rhubarb, trimmed and cut into 4cm/1½in lengths 500g/1lb 2oz caster sugar 1 clementine, juice only 900ml/1½ pints whole milk 4 large egg yolks 2 tsp vanilla extract 80g/2¾oz cornflour 600ml/20fl oz double cream Method Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb.Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture.Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed.When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb. Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture. Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture. Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed. Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed. When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. Recipe tips If you are struggling to get hold of kataifi, you can sub in filo pastry. Roll the pack of filo sheets up and finely shred the filo with a very sharp knife. It may not be quite as fine, but you will get a similar texture.
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"title": "Rhubarb and custard ekmek trifle recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_custard_ekmek_71211_16x9.jpg Gloriously pink with crisp, buttery kataifi (that viral Dubai chocolate bar ingredient we want to put in everything) Georgina Hayden puts a rhubarb and custard twist on the traditional Greek dessert ekmek. Top with custard and whipped cream and you have a spring dessert that's perfect for Easter. 200g/7oz kataifi pastry60g/2¼oz unsalted butter800g/1lb 12oz rhubarb, trimmed and cut into 4cm/1½in lengths500g/1lb 2oz caster sugar1 clementine, juice only900ml/1½ pints whole milk4 large egg yolks2 tsp vanilla extract80g/2¾oz cornflour600ml/20fl oz double cream 200g/7oz kataifi pastry 60g/2¼oz unsalted butter 800g/1lb 12oz rhubarb, trimmed and cut into 4cm/1½in lengths 500g/1lb 2oz caster sugar 1 clementine, juice only 900ml/1½ pints whole milk 4 large egg yolks 2 tsp vanilla extract 80g/2¾oz cornflour 600ml/20fl oz double cream Method Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb.Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture.Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed.When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb. Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture. Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture. Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed. Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed. When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. Recipe tips If you are struggling to get hold of kataifi, you can sub in filo pastry. Roll the pack of filo sheets up and finely shred the filo with a very sharp knife. It may not be quite as fine, but you will get a similar texture."
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Mushroom and asparagus risotto recipe
An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_asparagus_59739_16x9.jpg Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. Each serving provides 448 kcal, 16g protein, 64g carbohydrate (of which 7.1g sugars), 12g fat (of which 5.5g saturates), 3.7g fibre and 1g salt. 1 tbsp oil1 large brown onion, chopped 1 large garlic clove, crushed 275g/9¾oz risotto rice 100ml/3½fl oz dry white wine150g/5½oz asparagus spears, stalks sliced into rounds and tips reservedabout 800ml/1⅓ pint hot chicken or vegetable stock 350g/12oz mixed button and chestnut mushrooms, sliced 75g/2⅓oz Parmesan, grated 1 bunch chives, snipped large knob of butter salt and freshly ground black pepper 1 tbsp oil 1 large brown onion, chopped 1 large garlic clove, crushed 275g/9¾oz risotto rice 100ml/3½fl oz dry white wine 150g/5½oz asparagus spears, stalks sliced into rounds and tips reserved about 800ml/1⅓ pint hot chicken or vegetable stock 350g/12oz mixed button and chestnut mushrooms, sliced 75g/2⅓oz Parmesan, grated 1 bunch chives, snipped large knob of butter salt and freshly ground black pepper Method Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook.Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving.
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"content": "An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_asparagus_59739_16x9.jpg Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. Each serving provides 448 kcal, 16g protein, 64g carbohydrate (of which 7.1g sugars), 12g fat (of which 5.5g saturates), 3.7g fibre and 1g salt. 1 tbsp oil1 large brown onion, chopped 1 large garlic clove, crushed 275g/9¾oz risotto rice 100ml/3½fl oz dry white wine150g/5½oz asparagus spears, stalks sliced into rounds and tips reservedabout 800ml/1⅓ pint hot chicken or vegetable stock 350g/12oz mixed button and chestnut mushrooms, sliced 75g/2⅓oz Parmesan, grated 1 bunch chives, snipped large knob of butter salt and freshly ground black pepper 1 tbsp oil 1 large brown onion, chopped 1 large garlic clove, crushed 275g/9¾oz risotto rice 100ml/3½fl oz dry white wine 150g/5½oz asparagus spears, stalks sliced into rounds and tips reserved about 800ml/1⅓ pint hot chicken or vegetable stock 350g/12oz mixed button and chestnut mushrooms, sliced 75g/2⅓oz Parmesan, grated 1 bunch chives, snipped large knob of butter salt and freshly ground black pepper Method Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook.Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving."
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The Hairy Bikers' bacon and asparagus quiche recipe
Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Stir in the beaten eggs until thoroughly combined. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold. Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat. Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl. Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Stir in the beaten eggs until thoroughly combined. Stir in the beaten eggs until thoroughly combined. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold.
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"title": "The Hairy Bikers' bacon and asparagus quiche recipe",
"content": "Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Stir in the beaten eggs until thoroughly combined. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold. Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly. Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat. Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat. Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl. Lightly oil a 20cm/8in loose-based fluted flan tin that’s about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly. Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth. Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce. Stir in the beaten eggs until thoroughly combined. Stir in the beaten eggs until thoroughly combined. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold. Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold."
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ffafb8765074cee11d7c78527e93e2f8d0cca3b5331c66c9a72a8c82ac18d23a
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Rhubarb cake recipe
An average of 4.4 out of 5 stars from 89 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_rhubarb_cake_39568_16x9.jpg This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea or coffee. 200g/7oz softened butter, plus extra for greasing 200g/7oz caster sugar, plus 3 tbsp for the topping3 large free-range eggs1 tsp vanilla extract or almond extract200g/7oz ground almonds200g/7oz self-raising flour1 tsp baking powder300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths 200g/7oz softened butter, plus extra for greasing 200g/7oz caster sugar, plus 3 tbsp for the topping 3 large free-range eggs 1 tsp vanilla extract or almond extract 200g/7oz ground almonds 200g/7oz self-raising flour 1 tsp baking powder 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Recipe tips Leave the butter to soften at room temperature for at least 30 minutes before using, or soften in a microwave but don’t allow to melt. This cake keeps well for up to 3 days and can be frozen when wrapped tightly in foil.
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"url": "https://www.bbc.co.uk/food/recipes/easy_rhubarb_cake_39568",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rhubarb cake recipe",
"content": "An average of 4.4 out of 5 stars from 89 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_rhubarb_cake_39568_16x9.jpg This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea or coffee. 200g/7oz softened butter, plus extra for greasing 200g/7oz caster sugar, plus 3 tbsp for the topping3 large free-range eggs1 tsp vanilla extract or almond extract200g/7oz ground almonds200g/7oz self-raising flour1 tsp baking powder300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths 200g/7oz softened butter, plus extra for greasing 200g/7oz caster sugar, plus 3 tbsp for the topping 3 large free-range eggs 1 tsp vanilla extract or almond extract 200g/7oz ground almonds 200g/7oz self-raising flour 1 tsp baking powder 300g/10½oz slender young rhubarb, trimmed and cut into roughly 2cm/¾in lengths Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold. Recipe tips Leave the butter to soften at room temperature for at least 30 minutes before using, or soften in a microwave but don’t allow to melt. This cake keeps well for up to 3 days and can be frozen when wrapped tightly in foil."
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7d7dc645f589688ce95530671e2b942b980a794d455817c208f133bbc05f44cb
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Primavera spring green soup recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/primavera_spring_green_37051_16x9.jpg This vibrant soup is the perfect springtime celebration, packed with seasonal veg. 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped100g/3½oz sprouting broccoli, chopped300g/10½oz frozen peas 50g/1¾oz fresh broad beans30g/1oz wild garlic 400ml/14fl oz vegetable stock50ml/2fl oz plant-based cream 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped 100g/3½oz sprouting broccoli, chopped 300g/10½oz frozen peas 50g/1¾oz fresh broad beans 30g/1oz wild garlic 400ml/14fl oz vegetable stock 50ml/2fl oz plant-based cream 1 tbsp chopped roasted hazelnuts2 tbsp olive oil 1 tbsp chopped roasted hazelnuts 2 tbsp olive oil Method Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Recipe tips To take this soup to the next level, serve in large, hollowed out bread rolls.
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/primavera_spring_green_37051",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Primavera spring green soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/primavera_spring_green_37051_16x9.jpg This vibrant soup is the perfect springtime celebration, packed with seasonal veg. 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped100g/3½oz sprouting broccoli, chopped300g/10½oz frozen peas 50g/1¾oz fresh broad beans30g/1oz wild garlic 400ml/14fl oz vegetable stock50ml/2fl oz plant-based cream 2 tbsp olive oil 2 spring onions, white and green parts separated and chopped 100g/3½oz sprouting broccoli, chopped 300g/10½oz frozen peas 50g/1¾oz fresh broad beans 30g/1oz wild garlic 400ml/14fl oz vegetable stock 50ml/2fl oz plant-based cream 1 tbsp chopped roasted hazelnuts2 tbsp olive oil 1 tbsp chopped roasted hazelnuts 2 tbsp olive oil Method Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat 1 tablespoon of the oil in a large saucepan and add the white spring onions, broccoli, peas, beans, almost all of the wild garlic and the stock. Cook for 5–6 minutes, then add the cream and blend until smooth. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Heat the remaining oil in a separate small saucepan and fry the green parts of the spring onion and the remaining wild garlic for 2–3 minutes. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Serve the soup topped with the fried onions, wild garlic, hazelnuts and a swirl of olive oil. Recipe tips To take this soup to the next level, serve in large, hollowed out bread rolls."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68bacbd5eb3bdbfd0cbffad2"
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37a056bb7656d6e17b6b3ab3cedd52fb3789524f32a6df8d21bd9b5dd57d9855
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Irish potato cakes with wilted greens recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_potato_cakes_with_21446_16x9.jpg A great way to use up leftover mashed potato, serve this traditional Irish recipe with spiced beef and soft-boiled eggs. 50g/1¾oz gluten-free cornflour1 tsp gluten-free baking powder½ tsp garlic powder400g/14oz dry homemade mashed potatoes1 medium free-range egg, beaten2 tbsp vegetable or sunflower oilpinch salt 50g/1¾oz gluten-free cornflour 1 tsp gluten-free baking powder ½ tsp garlic powder 400g/14oz dry homemade mashed potatoes 1 medium free-range egg, beaten 2 tbsp vegetable or sunflower oil pinch salt 30g/1oz unsalted butter6 wild garlic stalks and leaves, stalks finely chopped, and leaves torn into large pieces6 rainbow chard stems, stalks finely chopped, and leaves torn8 nettle leaves, cut with scissors (do not handle)1 medium gherkin or pickle, thinly sliced lengthways and then across widthways2 tsp hot sauce, or to taste 30g/1oz unsalted butter 6 wild garlic stalks and leaves, stalks finely chopped, and leaves torn into large pieces 6 rainbow chard stems, stalks finely chopped, and leaves torn 8 nettle leaves, cut with scissors (do not handle) 1 medium gherkin or pickle, thinly sliced lengthways and then across widthways 2 tsp hot sauce, or to taste 2 free-range eggs6 thin slices spiced beefwild garlic flowers, to decorate (optional) 2 free-range eggs 6 thin slices spiced beef wild garlic flowers, to decorate (optional) Method To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6.Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside.Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes.To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish.To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half.Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers. To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6. To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6. Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside. Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside. Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes. Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes. To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish. Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish. To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half. Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half. Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers. Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers.
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"url": "https://www.bbc.co.uk/food/recipes/irish_potato_cakes_with_21446",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Irish potato cakes with wilted greens recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_potato_cakes_with_21446_16x9.jpg A great way to use up leftover mashed potato, serve this traditional Irish recipe with spiced beef and soft-boiled eggs. 50g/1¾oz gluten-free cornflour1 tsp gluten-free baking powder½ tsp garlic powder400g/14oz dry homemade mashed potatoes1 medium free-range egg, beaten2 tbsp vegetable or sunflower oilpinch salt 50g/1¾oz gluten-free cornflour 1 tsp gluten-free baking powder ½ tsp garlic powder 400g/14oz dry homemade mashed potatoes 1 medium free-range egg, beaten 2 tbsp vegetable or sunflower oil pinch salt 30g/1oz unsalted butter6 wild garlic stalks and leaves, stalks finely chopped, and leaves torn into large pieces6 rainbow chard stems, stalks finely chopped, and leaves torn8 nettle leaves, cut with scissors (do not handle)1 medium gherkin or pickle, thinly sliced lengthways and then across widthways2 tsp hot sauce, or to taste 30g/1oz unsalted butter 6 wild garlic stalks and leaves, stalks finely chopped, and leaves torn into large pieces 6 rainbow chard stems, stalks finely chopped, and leaves torn 8 nettle leaves, cut with scissors (do not handle) 1 medium gherkin or pickle, thinly sliced lengthways and then across widthways 2 tsp hot sauce, or to taste 2 free-range eggs6 thin slices spiced beefwild garlic flowers, to decorate (optional) 2 free-range eggs 6 thin slices spiced beef wild garlic flowers, to decorate (optional) Method To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6.Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside.Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes.To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish.To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half.Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers. To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6. To make the Irish potato cakes, preheat the oven to 200C/180C Fan/Gas 6. Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. Place the cornflour, baking powder, garlic powder and mashed potatoes into a large glass bowl and mix to combine, using a wooden or metal spoon. Gradually add the egg until a dough is formed. You need to add the egg gradually, as you might not need to use it all. Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside. Knead the dough in the bowl a little to make sure all the ingredients are incorporated, and the mix is smooth. Divide the mix into two and shape each one like a large fish cake and set aside. Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes. Heat a large frying pan over a medium-low heat and add the oil. Once hot, place the potato cakes into the pan and cook for 2–3 minutes on each side, or until they are golden brown. Transfer to a baking tray and cook in the oven for 3–4 minutes. To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. To make the wilted greens, heat a medium sauté pan over a medium heat and add the butter. Once hot and melted add the chopped wild garlic and rainbow chard stems and fry for 2 minutes. Add the chard leaves, nettle leaves and wild garlic leaves, and stir until they have wilted. This will take 2 minutes. Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish. Add the pickle and cook for a further 1–2 minutes over a medium heat. Add the hot sauce and stir into the wilted greens to finish. To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. To serve, place a large saucepan of water over a high heat and bring to the boil, then add the eggs and boil according to their size – 5½ minutes for small, 6 minutes for medium, 6½ minutes for large. Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half. Once the time is up, remove the eggs from the boiling water and dip them into a bowl of cold water, then remove from the water, crack their shell on the work surface, dip again and peel. Cut each egg in half. Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers. Place the potato cakes onto a serving plate and top with the wilted greens. Place the sliced spiced beef on top of the greens and garnish with the halved soft-boiled eggs and finish with the garlic flowers."
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Dorset apple cake recipe
An average of 4.7 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dorset_apple_cake_37804_16x9.jpg A classic British apple cake with a cup of tea on a cool autumn day is hard to beat. This simple recipe is full of warming spices and tangy apple, dusted with crunchy demerara sugar. Delicious! 150g/5½oz unsalted butter, softened, plus extra for greasing75g/2½oz caster sugar75g/2½oz soft light brown sugar¼ tsp ground nutmeg¼ tsp ground cinnamon¼ tsp fine salt, plus a pinch1 tbsp vanilla extract3 free-range eggs175g/6oz plain flour35g/1¼oz wholemeal flour (or wholemeal spelt flour)2 tsp baking powder2 medium Bramley apples, cored, peeled and cut into 1cm pieces1 tbsp cornflour15g/½oz demerara sugar 150g/5½oz unsalted butter, softened, plus extra for greasing 75g/2½oz caster sugar 75g/2½oz soft light brown sugar ¼ tsp ground nutmeg ¼ tsp ground cinnamon ¼ tsp fine salt, plus a pinch 1 tbsp vanilla extract 3 free-range eggs 175g/6oz plain flour 35g/1¼oz wholemeal flour (or wholemeal spelt flour) 2 tsp baking powder 2 medium Bramley apples, cored, peeled and cut into 1cm pieces 1 tbsp cornflour 15g/½oz demerara sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture.Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture. Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream. Recipe tips This cake keeps really well at room temperature in an airtight container for 3–4 days.
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"content": "An average of 4.7 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dorset_apple_cake_37804_16x9.jpg A classic British apple cake with a cup of tea on a cool autumn day is hard to beat. This simple recipe is full of warming spices and tangy apple, dusted with crunchy demerara sugar. Delicious! 150g/5½oz unsalted butter, softened, plus extra for greasing75g/2½oz caster sugar75g/2½oz soft light brown sugar¼ tsp ground nutmeg¼ tsp ground cinnamon¼ tsp fine salt, plus a pinch1 tbsp vanilla extract3 free-range eggs175g/6oz plain flour35g/1¼oz wholemeal flour (or wholemeal spelt flour)2 tsp baking powder2 medium Bramley apples, cored, peeled and cut into 1cm pieces1 tbsp cornflour15g/½oz demerara sugar 150g/5½oz unsalted butter, softened, plus extra for greasing 75g/2½oz caster sugar 75g/2½oz soft light brown sugar ¼ tsp ground nutmeg ¼ tsp ground cinnamon ¼ tsp fine salt, plus a pinch 1 tbsp vanilla extract 3 free-range eggs 175g/6oz plain flour 35g/1¼oz wholemeal flour (or wholemeal spelt flour) 2 tsp baking powder 2 medium Bramley apples, cored, peeled and cut into 1cm pieces 1 tbsp cornflour 15g/½oz demerara sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture.Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture. Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream. Recipe tips This cake keeps really well at room temperature in an airtight container for 3–4 days."
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ad9fea4f48fa0c03369663d149e9fd3222d0b150bdd4ac8a8008b7a9ee941e31
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Baked teriyaki trout recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_teriyaki_trout_44355_16x9.jpg Pouring a simple teriyaki marinade over the fish before cooking really helps the flavours to mingle. Each serving provides 374 kcal, 26g protein, 47g carbohydrate (of which 37g sugars), 8.5g fat (of which 1.7g saturates), 0.9g fibre and 2.7g salt. 2½ tbsp dark brown sugar1 tbsp runny honey2 tbsp soy sauce 2 tsp mirin rice wine2 garlic cloves, crushed1 tsp ground ginger1 tbsp cornflour2 boneless trout fillets, approximately 100–150g/3½oz–5½oz 2½ tbsp dark brown sugar 1 tbsp runny honey 2 tbsp soy sauce 2 tsp mirin rice wine 2 garlic cloves, crushed 1 tsp ground ginger 1 tbsp cornflour 2 boneless trout fillets, approximately 100–150g/3½oz–5½oz rice and green vegetables of choice (such as broccoli or pak choi)spring onion, finely slicedsesame seeds, toasted in a dry pan rice and green vegetables of choice (such as broccoli or pak choi) spring onion, finely sliced sesame seeds, toasted in a dry pan Method In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer.In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature.Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours.When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6.Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side. In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer. In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature. Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours. Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours. When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6. When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6. Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through. Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side.
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"title": "Baked teriyaki trout recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_teriyaki_trout_44355_16x9.jpg Pouring a simple teriyaki marinade over the fish before cooking really helps the flavours to mingle. Each serving provides 374 kcal, 26g protein, 47g carbohydrate (of which 37g sugars), 8.5g fat (of which 1.7g saturates), 0.9g fibre and 2.7g salt. 2½ tbsp dark brown sugar1 tbsp runny honey2 tbsp soy sauce 2 tsp mirin rice wine2 garlic cloves, crushed1 tsp ground ginger1 tbsp cornflour2 boneless trout fillets, approximately 100–150g/3½oz–5½oz 2½ tbsp dark brown sugar 1 tbsp runny honey 2 tbsp soy sauce 2 tsp mirin rice wine 2 garlic cloves, crushed 1 tsp ground ginger 1 tbsp cornflour 2 boneless trout fillets, approximately 100–150g/3½oz–5½oz rice and green vegetables of choice (such as broccoli or pak choi)spring onion, finely slicedsesame seeds, toasted in a dry pan rice and green vegetables of choice (such as broccoli or pak choi) spring onion, finely sliced sesame seeds, toasted in a dry pan Method In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer.In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature.Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours.When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6.Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side. In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer. In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature. Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours. Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours. When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6. When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6. Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through. Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side."
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Rhubarb and vanilla jam recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_vanilla_jam_58868_16x9.jpg A really simple rhubarb jam recipe that's perfect for jazzing up desserts, rippling through ice cream or adding to yoghurt. For this recipe you will need three sterilised 450g/1lb jam jars. 1kg/2lb 4oz rhubarb, chopped into small pieces2 vanilla pods1kg/2lb 4oz preserving sugar4-5 tbsp liquid pectin (available from large supermarkets) 1kg/2lb 4oz rhubarb, chopped into small pieces 2 vanilla pods 1kg/2lb 4oz preserving sugar 4-5 tbsp liquid pectin (available from large supermarkets) Method Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer.Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)Remove the vanilla pod. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) Remove the vanilla pod. Remove the vanilla pod. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Recipe tips If you have vanilla pods flavouring a jar of vanilla sugar, they can be used in this recipe for a subtler vanilla flavour.
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"title": "Rhubarb and vanilla jam recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_vanilla_jam_58868_16x9.jpg A really simple rhubarb jam recipe that's perfect for jazzing up desserts, rippling through ice cream or adding to yoghurt. For this recipe you will need three sterilised 450g/1lb jam jars. 1kg/2lb 4oz rhubarb, chopped into small pieces2 vanilla pods1kg/2lb 4oz preserving sugar4-5 tbsp liquid pectin (available from large supermarkets) 1kg/2lb 4oz rhubarb, chopped into small pieces 2 vanilla pods 1kg/2lb 4oz preserving sugar 4-5 tbsp liquid pectin (available from large supermarkets) Method Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer.Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)Remove the vanilla pod. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Cut baking paper into circles the size of the opening on the jam jars. Put a saucer in the freezer. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Place all the ingredients in a pan with 150ml/5fl oz water and simmer until the rhubarb starts to soften. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) Remove the vanilla pod. Remove the vanilla pod. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Pour the hot jam into sterilised jam jars and cover the jam with the paper circles. Screw on the lids and set aside to cool completely. Recipe tips If you have vanilla pods flavouring a jar of vanilla sugar, they can be used in this recipe for a subtler vanilla flavour."
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Wild garlic pesto recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_garlic_pesto_38867_16x9.jpg Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to make this recipe. 100g/3½oz wild garlic40g/1½oz blanched hazelnuts, or cobnuts6 tbsp cold-pressed rapeseed oil, plus extra for storing3 tbsp lemon juice (approx. 1½ small lemons)2 tbsp freshly grated pecorino cheesesea salt, to taste 100g/3½oz wild garlic 40g/1½oz blanched hazelnuts, or cobnuts 6 tbsp cold-pressed rapeseed oil, plus extra for storing 3 tbsp lemon juice (approx. 1½ small lemons) 2 tbsp freshly grated pecorino cheese sea salt, to taste Method Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistencyScrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed.Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed. Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed. Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Recipe tips Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months.
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"title": "Wild garlic pesto recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_garlic_pesto_38867_16x9.jpg Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point. You will need a blender or food processor to make this recipe. 100g/3½oz wild garlic40g/1½oz blanched hazelnuts, or cobnuts6 tbsp cold-pressed rapeseed oil, plus extra for storing3 tbsp lemon juice (approx. 1½ small lemons)2 tbsp freshly grated pecorino cheesesea salt, to taste 100g/3½oz wild garlic 40g/1½oz blanched hazelnuts, or cobnuts 6 tbsp cold-pressed rapeseed oil, plus extra for storing 3 tbsp lemon juice (approx. 1½ small lemons) 2 tbsp freshly grated pecorino cheese sea salt, to taste Method Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistencyScrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed.Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency Blend the wild garlic, hazelnuts, rapeseed oil and lemon juice in a high-powered blender or food processor, until you reach a rough, pesto-like consistency Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed. Scrape down the sides of the processor with a spatula and add the pecorino and a good pinch of salt. Blend again, taste, and add more salt if needed. Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Transfer to a sterilised jar and cover the top of the pesto with a thin layer of oil to help keep it fresh. Store in the fridge for up to 2 weeks. Recipe tips Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months."
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Easy banana cake recipe
To make the recipe without weighing scales, you will need a clean individual yoghurt pot with a capacity of 125g. When measuring this way all ingredients should be level with the top. You will need 1 pot of soft brown sugar, 1 pot of vegetable oil and 3 pots of self-raising flour. Rinse and dry the pot before measuring the flour. Follow the recipe, using the ingredients as directed in the method above. Recipe variations You can stir in a handful of sultanas, nuts or chocolate chips into the banana cake batter before pouring the mixture into the prepared tin. (If adding any of these up the cooking time by 5–10 minutes.) How ripe should bananas be for banana cake? The flesh of the bananas should be very soft so they are easy to incorporate into the cake mixture. Bananas get sweeter as they ripen and this recipe has been tested using very ripe bananas. It’s a great recipe for using up old bananas with black skins. If your bananas are slightly less ripe than is ideal, take care to mash them very thoroughly before adding the other ingredients. Alternatively, put them in the freezer overnight and, after they have defrosted, they will be perfectly soft and squishy for baking with. Other recipes for using up over ripe bananas include Healthy banana pancakes, Banana cookies, Banana and chocolate muffins, Banana milkshake, Banana and chocolate brownie pudding and Vegan flapjacks.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy banana cake recipe",
"content": "To make the recipe without weighing scales, you will need a clean individual yoghurt pot with a capacity of 125g. When measuring this way all ingredients should be level with the top. You will need 1 pot of soft brown sugar, 1 pot of vegetable oil and 3 pots of self-raising flour. Rinse and dry the pot before measuring the flour. Follow the recipe, using the ingredients as directed in the method above. Recipe variations You can stir in a handful of sultanas, nuts or chocolate chips into the banana cake batter before pouring the mixture into the prepared tin. (If adding any of these up the cooking time by 5–10 minutes.) How ripe should bananas be for banana cake? The flesh of the bananas should be very soft so they are easy to incorporate into the cake mixture. Bananas get sweeter as they ripen and this recipe has been tested using very ripe bananas. It’s a great recipe for using up old bananas with black skins. If your bananas are slightly less ripe than is ideal, take care to mash them very thoroughly before adding the other ingredients. Alternatively, put them in the freezer overnight and, after they have defrosted, they will be perfectly soft and squishy for baking with. Other recipes for using up over ripe bananas include Healthy banana pancakes, Banana cookies, Banana and chocolate muffins, Banana milkshake, Banana and chocolate brownie pudding and Vegan flapjacks."
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Nordic smørrebrød with asparagus and horseradish recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nordic_smorrebrod_69435_16x9.jpg Eaten widely in Nordic countries, smørrebrød is an open-faced sandwich. You can dress them up as much as you like, here with raw and cooked asparagus, horseradish cream and västerbottensost, a Swedish cheese. 150ml/¼ pint crème fraîche2 tbsp finely grated horseradish (adjust to taste)1 tsp fresh lemon juicesalt and white pepper 150ml/¼ pint crème fraîche 2 tbsp finely grated horseradish (adjust to taste) 1 tsp fresh lemon juice salt and white pepper vegetable oil, for frying2 shallots, thinly slicedpinch salt vegetable oil, for frying 2 shallots, thinly sliced pinch salt 8 white asparagus spears, peeled and woody ends trimmed8 green asparagus spears, woody ends trimmed4 slices Danish-style rye bread1 tbsp butter100g/3½oz västerbottensost cheese, gratedfresh dill, to garnishsalt and freshly ground black pepper 8 white asparagus spears, peeled and woody ends trimmed 8 green asparagus spears, woody ends trimmed 4 slices Danish-style rye bread 1 tbsp butter 100g/3½oz västerbottensost cheese, grated fresh dill, to garnish salt and freshly ground black pepper Method To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish. To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving. To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt. To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp. To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish. To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish.
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"title": "Nordic smørrebrød with asparagus and horseradish recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nordic_smorrebrod_69435_16x9.jpg Eaten widely in Nordic countries, smørrebrød is an open-faced sandwich. You can dress them up as much as you like, here with raw and cooked asparagus, horseradish cream and västerbottensost, a Swedish cheese. 150ml/¼ pint crème fraîche2 tbsp finely grated horseradish (adjust to taste)1 tsp fresh lemon juicesalt and white pepper 150ml/¼ pint crème fraîche 2 tbsp finely grated horseradish (adjust to taste) 1 tsp fresh lemon juice salt and white pepper vegetable oil, for frying2 shallots, thinly slicedpinch salt vegetable oil, for frying 2 shallots, thinly sliced pinch salt 8 white asparagus spears, peeled and woody ends trimmed8 green asparagus spears, woody ends trimmed4 slices Danish-style rye bread1 tbsp butter100g/3½oz västerbottensost cheese, gratedfresh dill, to garnishsalt and freshly ground black pepper 8 white asparagus spears, peeled and woody ends trimmed 8 green asparagus spears, woody ends trimmed 4 slices Danish-style rye bread 1 tbsp butter 100g/3½oz västerbottensost cheese, grated fresh dill, to garnish salt and freshly ground black pepper Method To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving.To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt.To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp.To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish. To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving. To make the horseradish cream, mix the crème fraîche, grated horseradish, lemon juice, salt and white pepper in a bowl. Refrigerate until serving. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. To make the crispy shallots, heat some vegetable oil in a frying pan over a medium heat. Add the sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of salt. To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. To make the open sandwich, bring a large saucepan of salted water to the boil, then blanch half of the asparagus (four white and four green) until tender-crisp, about 2–3 minutes. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Add ice to a bowl of cold water. Use a slotted spoon to remove the asparagus from the boiling water and immediately transfer to the iced water to stop cooking. Thinly slice the remaining asparagus lengthwise to serve raw. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp. Pre-heat the grill until hot. Spread the rye bread with butter and grill until golden and crisp. To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish. To serve, place the grilled bread slices on serving plates. Arrange both the blanched and raw asparagus on the bread. Drizzle with horseradish cream, then sprinkle grated cheese over the top. Garnish with the crispy shallots and some fresh dill to finish."
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c54889566f7455a9ed67ef4d039c2064c9f35b0bbada0068bcdfdd7725290de8
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Strawberry mascarpone tart recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrymascarpone_88973_16x9.jpg Nigel Slater's no-bake strawberry tart is exceptionally simple to make, with a biscuit base that can survive a hot kitchen. 75g/3oz butter250g/9oz almond, orange or sweet oat biscuits 75g/3oz butter 250g/9oz almond, orange or sweet oat biscuits 1 large free-range egg, separated1 tbsp caster sugar250g/9oz mascarpone 2 drops vanilla extract250g/9oz fresh strawberries, hulled, thinly sliced 1 large free-range egg, separated 1 tbsp caster sugar 250g/9oz mascarpone 2 drops vanilla extract 250g/9oz fresh strawberries, hulled, thinly sliced Method To make the crumb case, melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag).Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm.To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed.Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract.In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture.Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone.Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. To make the crumb case, melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag). To make the crumb case, melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag). Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm. Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm. To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract. In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture. In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture. Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone. Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone. Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. Recipe tips You can easily make this with gluten-free biscuits for a gluten-free strawberry tart.
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"title": "Strawberry mascarpone tart recipe",
"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrymascarpone_88973_16x9.jpg Nigel Slater's no-bake strawberry tart is exceptionally simple to make, with a biscuit base that can survive a hot kitchen. 75g/3oz butter250g/9oz almond, orange or sweet oat biscuits 75g/3oz butter 250g/9oz almond, orange or sweet oat biscuits 1 large free-range egg, separated1 tbsp caster sugar250g/9oz mascarpone 2 drops vanilla extract250g/9oz fresh strawberries, hulled, thinly sliced 1 large free-range egg, separated 1 tbsp caster sugar 250g/9oz mascarpone 2 drops vanilla extract 250g/9oz fresh strawberries, hulled, thinly sliced Method To make the crumb case, melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag).Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm.To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed.Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract.In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture.Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone.Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. To make the crumb case, melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag). To make the crumb case, melt the butter in a small saucepan. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag). Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm. Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm. To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. To make the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract. In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture. In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture. Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone. Remove the biscuit crumb case from the fridge. Spoon the mascarpone mixture into the case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone. Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving. Recipe tips You can easily make this with gluten-free biscuits for a gluten-free strawberry tart."
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2a8a7bd00151e5ff97f4f625e76d8470a83af56ca26f38ce8f6d4f1fa83b4021
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Elderflower cordial recipe
An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflowercordial_6465_16x9.jpg Homemade elderflower cordial is so much better than anything you can buy. Serve with sparkling water for a refreshing drink or sparkling wine for a delicious cocktail. 30 elderflower heads 1.7litres/3 pints boiling water 900g/2lb caster sugar 50g/2oz citric acid (available from chemists) 2 unwaxed oranges, sliced3 unwaxed lemons, sliced 30 elderflower heads 1.7litres/3 pints boiling water 900g/2lb caster sugar 50g/2oz citric acid (available from chemists) 2 unwaxed oranges, sliced 3 unwaxed lemons, sliced Method Gently rinse over the elderflowers to remove any dirt or little creatures. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Add the citric acid, the orange and lemon slices, and then the flowers. Leave in a cool place for 24 hours, stirring occasionally. Strain through some muslin and transfer to sterilised bottles. Gently rinse over the elderflowers to remove any dirt or little creatures. Gently rinse over the elderflowers to remove any dirt or little creatures. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Add the citric acid, the orange and lemon slices, and then the flowers. Add the citric acid, the orange and lemon slices, and then the flowers. Leave in a cool place for 24 hours, stirring occasionally. Leave in a cool place for 24 hours, stirring occasionally. Strain through some muslin and transfer to sterilised bottles. Strain through some muslin and transfer to sterilised bottles.
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"title": "Elderflower cordial recipe",
"content": "An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflowercordial_6465_16x9.jpg Homemade elderflower cordial is so much better than anything you can buy. Serve with sparkling water for a refreshing drink or sparkling wine for a delicious cocktail. 30 elderflower heads 1.7litres/3 pints boiling water 900g/2lb caster sugar 50g/2oz citric acid (available from chemists) 2 unwaxed oranges, sliced3 unwaxed lemons, sliced 30 elderflower heads 1.7litres/3 pints boiling water 900g/2lb caster sugar 50g/2oz citric acid (available from chemists) 2 unwaxed oranges, sliced 3 unwaxed lemons, sliced Method Gently rinse over the elderflowers to remove any dirt or little creatures. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Add the citric acid, the orange and lemon slices, and then the flowers. Leave in a cool place for 24 hours, stirring occasionally. Strain through some muslin and transfer to sterilised bottles. Gently rinse over the elderflowers to remove any dirt or little creatures. Gently rinse over the elderflowers to remove any dirt or little creatures. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool. Add the citric acid, the orange and lemon slices, and then the flowers. Add the citric acid, the orange and lemon slices, and then the flowers. Leave in a cool place for 24 hours, stirring occasionally. Leave in a cool place for 24 hours, stirring occasionally. Strain through some muslin and transfer to sterilised bottles. Strain through some muslin and transfer to sterilised bottles."
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594b2259ca006e04aa45f457cea450609196522fcbcd2a59150f42f2084715fa
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Strawberry cheesecake recipe
An average of 4.7 out of 5 stars from 98 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-bake_strawberry_30276_16x9.jpg This strawberry cheesecake is the summer dessert dreams are made of. Made with plenty of white chocolate, strawberries and cream. Based on eight servings, each portion provides 523 kcal, 6g protein, 29g carbohydrate (of which 18g sugars), 42g fat (of which 25g saturates), 3g fibre and 0.7g salt. 2 tsp sunflower oil200g/7oz digestive biscuits100g/3½oz unsalted butter½ tsp ground cinnamon100g/3½oz white chocolate, roughly chopped400g/14oz strawberries, trimmed, plus extra to decorate300g/10½oz full-fat cream cheese1 tsp vanilla extract½ unwaxed lemon, finely grated zest only1 tbsp runny honey or maple syrup200ml/7fl oz double cream 2 tsp sunflower oil 200g/7oz digestive biscuits 100g/3½oz unsalted butter ½ tsp ground cinnamon 100g/3½oz white chocolate, roughly chopped 400g/14oz strawberries, trimmed, plus extra to decorate 300g/10½oz full-fat cream cheese 1 tsp vanilla extract ½ unwaxed lemon, finely grated zest only 1 tbsp runny honey or maple syrup 200ml/7fl oz double cream Method Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs.Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes.Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave.Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries. In another bowl, whisk the double cream until it holds a floppy peak.Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm.Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top. Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment. Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs. Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes. Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes. Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces. Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave. Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries. Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries. In another bowl, whisk the double cream until it holds a floppy peak. In another bowl, whisk the double cream until it holds a floppy peak. Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed. Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm. Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top. Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top. Recipe tips This cheesecake can easily be made gluten-free by swapping the digestives for a gluten-free alternative.
|
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"title": "Strawberry cheesecake recipe",
"content": "An average of 4.7 out of 5 stars from 98 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-bake_strawberry_30276_16x9.jpg This strawberry cheesecake is the summer dessert dreams are made of. Made with plenty of white chocolate, strawberries and cream. Based on eight servings, each portion provides 523 kcal, 6g protein, 29g carbohydrate (of which 18g sugars), 42g fat (of which 25g saturates), 3g fibre and 0.7g salt. 2 tsp sunflower oil200g/7oz digestive biscuits100g/3½oz unsalted butter½ tsp ground cinnamon100g/3½oz white chocolate, roughly chopped400g/14oz strawberries, trimmed, plus extra to decorate300g/10½oz full-fat cream cheese1 tsp vanilla extract½ unwaxed lemon, finely grated zest only1 tbsp runny honey or maple syrup200ml/7fl oz double cream 2 tsp sunflower oil 200g/7oz digestive biscuits 100g/3½oz unsalted butter ½ tsp ground cinnamon 100g/3½oz white chocolate, roughly chopped 400g/14oz strawberries, trimmed, plus extra to decorate 300g/10½oz full-fat cream cheese 1 tsp vanilla extract ½ unwaxed lemon, finely grated zest only 1 tbsp runny honey or maple syrup 200ml/7fl oz double cream Method Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs.Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes.Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave.Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries. In another bowl, whisk the double cream until it holds a floppy peak.Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm.Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top. Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment. Brush the inside of a 20cm/8in springform tin with the sunflower oil, and line the base with a disc of baking parchment. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs. Put the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, until they are reduced to sand-like crumbs. Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes. Melt the butter in a large saucepan. Stir in the biscuit crumbs and cinnamon. Press the crumbs into the bottom of the tin. Chill in the refrigerator for 30 minutes. Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces. Chop 150g/5oz of the strawberries in half from top to bottom and arrange around the edge of the prepared tin, cut side-up. Chop the remaining berries into small pieces. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl doesn’t touch the water, or in a microwave. Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries. Beat together the cream cheese, vanilla, lemon zest and honey in a mixing bowl. Stir in the chopped strawberries. In another bowl, whisk the double cream until it holds a floppy peak. In another bowl, whisk the double cream until it holds a floppy peak. Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed. Fold the melted chocolate into the cream cheese mixture, followed by the double cream. Add more honey if needed. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm. Spoon the filling into the tin, being careful not to move the strawberries on the edge. Spread level with a palette knife or the back of a spoon, cover with cling film and chill overnight, until firm. Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top. Carefully remove the cheesecake from the tin and put on a serving plate. Slice or quarter extra strawberries to arrange on top. Recipe tips This cheesecake can easily be made gluten-free by swapping the digestives for a gluten-free alternative."
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85e4316b943881094823dd074a0a81f5272bb0f106a0e1bc7a255b399938c742
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Gooseberry jam recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greengooseberryjam_6896_16x9.jpg Make the most of summer gooseberries by making this delicious jam. If you pick some of the smaller green gooseberries early, you'll have a very green jam with plenty of tartness. Later gooseberries are sweeter and will make a more golden jam. For added summer flavour add a few tablespoons of elderflower cordial. 1 kg/2lb 4oz gooseberries1 kg/2lb 4oz granulated sugar 1 kg/2lb 4oz gooseberries 1 kg/2lb 4oz granulated sugar Method Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer.Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened.Stir in the sugar and cook over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes.Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot. Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer. Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer. Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened. Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened. Stir in the sugar and cook over a low heat until the sugar has dissolved. Stir in the sugar and cook over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam. Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam. Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes. Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes. Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot. Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot. Recipe tips Use this gooseberry jam to fill a Victoria sponge or add a dollop to your breakfast yoghurt.
|
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"url": "https://www.bbc.co.uk/food/recipes/greengooseberryjam_6896",
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"title": "Gooseberry jam recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greengooseberryjam_6896_16x9.jpg Make the most of summer gooseberries by making this delicious jam. If you pick some of the smaller green gooseberries early, you'll have a very green jam with plenty of tartness. Later gooseberries are sweeter and will make a more golden jam. For added summer flavour add a few tablespoons of elderflower cordial. 1 kg/2lb 4oz gooseberries1 kg/2lb 4oz granulated sugar 1 kg/2lb 4oz gooseberries 1 kg/2lb 4oz granulated sugar Method Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer.Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened.Stir in the sugar and cook over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.)Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes.Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot. Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer. Wash, top and tail the gooseberries, discarding any that are damaged. Place a saucer into the freezer. Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened. Put the gooseberries and 150ml/5fl oz water into a large pan or preserving pan. Bring to the boil and simmer for about 10 minutes until the fruit is softened. Stir in the sugar and cook over a low heat until the sugar has dissolved. Stir in the sugar and cook over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it. Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until the jam is ready. (Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.) Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam. Meanwhile, sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam. Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes. Once the jam is ready, turn off the heat, skim off any scum and leave to stand for 15-20 minutes. Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot. Spoon the jam into clean sterilised jars and seal tightly with screw top lids while the jam is hot. Recipe tips Use this gooseberry jam to fill a Victoria sponge or add a dollop to your breakfast yoghurt."
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