_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68baddcfeb3bdbfd0cc01f31"
} | 3144e20b4a2ffaa2ef2bb6e2dc318c5d5dbb06af059278e686e36e138a388099 | Sausage and tomato pie recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_tomato_pie_95357_16x9.jpg This puff pastry sausage pie is quick and easy to put together and will be a winner with the whole family. If you have a rectangular roasting tin or baking dish, use it to cook the sausages as the pastry sheet will fit neatly on top avoiding any fussy shaping and trimming. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato sauce makes enough for this recipe and a pasta bake. If you're not following the meal plan you'll need to halve the tomato sauce ingredients (or freeze the remaining half to use in other recipes). Each serving provides 972 kcal, 31.2g protein, 68.1g carbohydrate (of which 17.4g sugars), 60.3g fat (of which 24.7g saturates), 15.7g fibre and 3.05g salt. 2 tsp olive oil2 onions, finely chopped3 garlic cloves, crushed2 x 400g tins chopped tomatoes500g/1lb 2oz passata2 tsp sugar or honey (optional)salt and ground black pepper 2 tsp olive oil 2 onions, finely chopped 3 garlic cloves, crushed 2 x 400g tins chopped tomatoes 500g/1lb 2oz passata 2 tsp sugar or honey (optional) salt and ground black pepper 454g/1lb sausages (about 8)500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks1 tsp vegetable oil½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above375g/13oz ready-made puff pastry sheet1 tbsp milk300g/10½oz frozen peas, to serve 454g/1lb sausages (about 8) 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks 1 tsp vegetable oil ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above 375g/13oz ready-made puff pastry sheet 1 tbsp milk 300g/10½oz frozen peas, to serve Method To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside.To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil.Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in your cupboard, add 2 teaspoons at the end of the cooking time to add a little sweetness. Before you add the tomato sauce to the sausages and carrots, you may want to drain off some liquid if lots has come out of the sausages during cooking. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/sausage_and_tomato_pie_95357",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage and tomato pie recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_tomato_pie_95357_16x9.jpg This puff pastry sausage pie is quick and easy to put together and will be a winner with the whole family. If you have a rectangular roasting tin or baking dish, use it to cook the sausages as the pastry sheet will fit neatly on top avoiding any fussy shaping and trimming. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato sauce makes enough for this recipe and a pasta bake. If you're not following the meal plan you'll need to halve the tomato sauce ingredients (or freeze the remaining half to use in other recipes). Each serving provides 972 kcal, 31.2g protein, 68.1g carbohydrate (of which 17.4g sugars), 60.3g fat (of which 24.7g saturates), 15.7g fibre and 3.05g salt. 2 tsp olive oil2 onions, finely chopped3 garlic cloves, crushed2 x 400g tins chopped tomatoes500g/1lb 2oz passata2 tsp sugar or honey (optional)salt and ground black pepper 2 tsp olive oil 2 onions, finely chopped 3 garlic cloves, crushed 2 x 400g tins chopped tomatoes 500g/1lb 2oz passata 2 tsp sugar or honey (optional) salt and ground black pepper 454g/1lb sausages (about 8)500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks1 tsp vegetable oil½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above375g/13oz ready-made puff pastry sheet1 tbsp milk300g/10½oz frozen peas, to serve 454g/1lb sausages (about 8) 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in chunks 1 tsp vegetable oil ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight), see above 375g/13oz ready-made puff pastry sheet 1 tbsp milk 300g/10½oz frozen peas, to serve Method To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside.To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil.Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the batch-cooked tomato sauce, heat the oil in a large lidded saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes, until they have softened and are just starting to turn translucent. Add the chopped tomatoes and passata and season generously with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes, stirring occasionally, until the sauce is thick. Set aside. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. To make the pie, preheat the oven to 220C/200C Fan/Gas 7. Put the sausages in a pie dish or small deep roasting tin (about 20x30cm/8x12in). Cut each sausage into about 3 or 4 chunks (use scissors to do this straight into the dish). Add the carrot chunks and drizzle over the oil. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Bake in the oven for 40 minutes, stirring halfway through, or until the carrots are almost cooked. Remove the pie dish from the oven, pour over the half of the tomato sauce and give everything a good stir. Set aside the remaining tomato sauce for the other recipe in this meal plan. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Carefully unroll the puff pastry and place on top of the pie filling. You will need to work quickly here as the hot pie dish will start to melt the pastry! Also, be careful of your fingers. Tuck the pastry in around the edges of the dish. Brush the top of the pastry with the milk and return to the oven for a further 20 minutes until golden. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Meanwhile, cook the peas in a saucepan of boiling salted water for 3–4 minutes. Serve the pie in slices with the peas alongside. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in your cupboard, add 2 teaspoons at the end of the cooking time to add a little sweetness. Before you add the tomato sauce to the sausages and carrots, you may want to drain off some liquid if lots has come out of the sausages during cooking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd0eb3bdbfd0cc01f32"
} | 4e474aaac3a45474cf1e7a274ee95bb015f15306edd9796b83dc9c311528fd29 | Leek and cheddar frittata recipe
The remainder of the batch-cooked baked potatoes will be used in a double-baked potatoes recipe. To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few spoons added to the beaten eggs adds lots of flavour. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/leek_and_cheddar_97351",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leek and cheddar frittata recipe",
"content": "The remainder of the batch-cooked baked potatoes will be used in a double-baked potatoes recipe. To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few spoons added to the beaten eggs adds lots of flavour."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd0eb3bdbfd0cc01f33"
} | 881a99adf5b4769411db39c4b3018a800ad3abcce0de891c6e7902869fa68675 | Bacon and pea pasta bake recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_pea_pasta_bake_98542_16x9.jpg This simple budget-friendly pasta bake uses a pre-cooked tomato sauce and is finished under the grill so you don’t even need to turn the oven on. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 438 kcal, 25.4g protein, 30.7g carbohydrate (of which 7.4g sugars), 22.3g fat (of which 9.2g saturates), 5.3g fibre and 1.91g salt. 250g/9oz dried pasta250g/9oz frozen peas2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight)100g/3½oz cheddar, gratedsalt and ground black pepper 250g/9oz dried pasta 250g/9oz frozen peas 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight) 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through.Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot.Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Preheat the grill to high. Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/bacon_and_pea_pasta_bake_98542",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bacon and pea pasta bake recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_pea_pasta_bake_98542_16x9.jpg This simple budget-friendly pasta bake uses a pre-cooked tomato sauce and is finished under the grill so you don’t even need to turn the oven on. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 438 kcal, 25.4g protein, 30.7g carbohydrate (of which 7.4g sugars), 22.3g fat (of which 9.2g saturates), 5.3g fibre and 1.91g salt. 250g/9oz dried pasta250g/9oz frozen peas2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight)100g/3½oz cheddar, gratedsalt and ground black pepper 250g/9oz dried pasta 250g/9oz frozen peas 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces ½ of the batch-cooked tomato sauce (about 600g/1lb 5oz cooked weight) 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through.Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot.Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the peas to the pan and cook together for a further 5 minutes until the pasta and peas are both cooked through. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Meanwhile, heat the oil in a small saucepan over a medium–high heat and fry the bacon pieces until crisp. Add the tomato sauce to the pan and stir to combine. Continue to cook over a low heat until the tomato sauce is hot. Preheat the grill to high. Preheat the grill to high. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown. Drain the pasta mixture and combine with the tomato sauce mixture. Pour into a shallow baking dish and sprinkle over the cheese. Put the dish under the grill for 5 minutes or until the cheese has melted and is golden-brown."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd0eb3bdbfd0cc01f34"
} | 7ef9eaa39c29e4b36b43e9d887d9837bed7fb68e18d2618ee8c5dadd660bd579 | Cauliflower and lemon pasta recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_lemon_64114_16x9.jpg Batch-cooked roasted cauliflower is used alongside a creamy zesty sauce in this quick and easy vegetarian pasta. The crunchy breadcrumbs add great texture to the finished dish. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 362 kcal, 12.7g protein, 30.3g carbohydrate (of which 3.7g sugars), 20.4g fat (of which 10.5g saturates), 2.2g fibre and 0.55g salt. 300g/10½oz dried pasta½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 300g/10½oz dried pasta ½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese ½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 2 tsp olive oil1 slice of bread 1 tsp garlic granulessalt and ground black pepper 2 tsp olive oil 1 slice of bread 1 tsp garlic granules salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water.Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious.Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside.Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob.When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/cauliflower_and_lemon_64114",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cauliflower and lemon pasta recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_lemon_64114_16x9.jpg Batch-cooked roasted cauliflower is used alongside a creamy zesty sauce in this quick and easy vegetarian pasta. The crunchy breadcrumbs add great texture to the finished dish. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 362 kcal, 12.7g protein, 30.3g carbohydrate (of which 3.7g sugars), 20.4g fat (of which 10.5g saturates), 2.2g fibre and 0.55g salt. 300g/10½oz dried pasta½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 300g/10½oz dried pasta ½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight) 200g/7oz garlic and herb soft cheese ½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe) 2 tsp olive oil1 slice of bread 1 tsp garlic granulessalt and ground black pepper 2 tsp olive oil 1 slice of bread 1 tsp garlic granules salt and ground black pepper Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water.Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious.Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside.Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob.When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd0eb3bdbfd0cc01f35"
} | cfb22776823c52f4c3877ee5d768b9065167f9cd401d4923e784d33ba321f841 | Halloumi curry recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_curry_91502_16x9.jpg Halloumi is used in this simple mixed vegetable curry which might sound unusual, but it's very similar to paneer. The advantage is that halloumi is much more widely available (budget supermarkets tend not to stock paneer). This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . The batch-cooked vegetables make enough for two recipes. If you're not following the meal plan, either halve the batch-cooked roast vegetables or freeze the remaining half to use in other recipes. Each serving provides 603 kcal, 31.6g protein, 26.9g carbohydrate (of which 8g sugars), 40g fat (of which 25.5g saturates), 4.2g fibre and 3.43g salt. 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks2 onions, cut into wedges600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces2 tsp olive oil2 tsp paprikasalt and ground black pepper 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks 2 onions, cut into wedges 600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces 2 tsp olive oil 2 tsp paprika salt and ground black pepper 1 tbsp vegetable oil450g/1lb halloumi, cut into 3cm/1¼in cubes3 garlic cloves, crushed2 tbsp medium curry powder (see Recipe Tips)½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above2 tbsp plain flour400g tin reduced-fat coconut milk½ tsp sea salt200g/7oz rice, cooked according to packet instructions, to serve 1 tbsp vegetable oil 450g/1lb halloumi, cut into 3cm/1¼in cubes 3 garlic cloves, crushed 2 tbsp medium curry powder (see Recipe Tips) ½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above 2 tbsp plain flour 400g tin reduced-fat coconut milk ½ tsp sea salt 200g/7oz rice, cooked according to packet instructions, to serve Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside.Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated.Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Recipe tips The strength of curry powder can vary a lot so if your family doesn’t like too much heat, start with 4 teaspoons curry powder then add more if needed. If you do see paneer check the prices as you might find it's cheaper, in which case you can do a straight swap. The remaining batch-cooked roast vegetables will be used in a frittata recipe. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/halloumi_curry_91502",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halloumi curry recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_curry_91502_16x9.jpg Halloumi is used in this simple mixed vegetable curry which might sound unusual, but it's very similar to paneer. The advantage is that halloumi is much more widely available (budget supermarkets tend not to stock paneer). This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . The batch-cooked vegetables make enough for two recipes. If you're not following the meal plan, either halve the batch-cooked roast vegetables or freeze the remaining half to use in other recipes. Each serving provides 603 kcal, 31.6g protein, 26.9g carbohydrate (of which 8g sugars), 40g fat (of which 25.5g saturates), 4.2g fibre and 3.43g salt. 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks2 onions, cut into wedges600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces2 tsp olive oil2 tsp paprikasalt and ground black pepper 1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks 2 onions, cut into wedges 600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces 2 tsp olive oil 2 tsp paprika salt and ground black pepper 1 tbsp vegetable oil450g/1lb halloumi, cut into 3cm/1¼in cubes3 garlic cloves, crushed2 tbsp medium curry powder (see Recipe Tips)½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above2 tbsp plain flour400g tin reduced-fat coconut milk½ tsp sea salt200g/7oz rice, cooked according to packet instructions, to serve 1 tbsp vegetable oil 450g/1lb halloumi, cut into 3cm/1¼in cubes 3 garlic cloves, crushed 2 tbsp medium curry powder (see Recipe Tips) ½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above 2 tbsp plain flour 400g tin reduced-fat coconut milk ½ tsp sea salt 200g/7oz rice, cooked according to packet instructions, to serve Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside.Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated.Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika. Season with salt and pepper and toss well to coat. Roast for 45 minutes, turning the vegetables halfway through roasting, or until softened and cooked through. Set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic, curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes, stirring often, until the garlic has just softened. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice. Recipe tips The strength of curry powder can vary a lot so if your family doesn’t like too much heat, start with 4 teaspoons curry powder then add more if needed. If you do see paneer check the prices as you might find it's cheaper, in which case you can do a straight swap. The remaining batch-cooked roast vegetables will be used in a frittata recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd1eb3bdbfd0cc01f36"
} | 6027bfe6f0eb520bbca12db48412b2b8c40a4e588b9ef6bfa0465b4cbf2cba9b | Roast vegetable frittata recipe
To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few teaspoons added to the beaten eggs adds lots of flavour. If you are cooking this recipe outside of the meal plan, instructions on how to roast the vegetables are in the halloumi curry recipe. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/roast_vegetable_frittata_38476",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast vegetable frittata recipe",
"content": "To make sure your frying pan is suitable for use under the grill, check the bottom of the pan as it may have a symbol telling you if it is. If it’s made entirely of metal it's probably fine. Many silicone handles are heat resistant, but it's best to check with the manufacturer. Plastic handles are likely to melt under the grill and should be avoided in this instance. In any case it's wise to keep the handle away from direct heat (because it's a burn risk). If you have no alternative, some people suggest you first wrap the handle in damp kitchen towels and then thoroughly cover in aluminium foil (so the paper doesn't catch fire!), but it's risky and best avoided if at all possible. Any leftovers of the frittata make a delicious lunch served cold. If you have any pesto in the fridge, a few teaspoons added to the beaten eggs adds lots of flavour. If you are cooking this recipe outside of the meal plan, instructions on how to roast the vegetables are in the halloumi curry recipe. If you are worried about sticking, it helps to let the frittata sit in the pan for a couple of minutes before trying to take out a slice. It creates a little moisture underneath which helps it slip out of the pan easily."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd1eb3bdbfd0cc01f37"
} | 1dc7c60dca327e306ede2bdbb609b9ca210898b43bd2f90a288349b4d1c34735 | Lentil and bean chilli recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_bean_chilli_23037_16x9.jpg This simple chilli uses a portion of batch-cooked tomato and lentil sauce as it's base, meaning you can whip up a healthy veggie dinner in 20 minutes. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 387 kcal, 23.2g protein, 54.5g carbohydrate (of which 12g sugars), 4g fat (of which 0.7g saturates), 19.6g fibre and 0.12g salt. ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed3 peppers, seeds removed and chopped into 2cm/¾in cubes1 tbsp ground cumin2 tsp paprika½ tsp dried chilli flakessalt and ground black pepper200g/7oz rice, cooked according to pack instructions ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed 3 peppers, seeds removed and chopped into 2cm/¾in cubes 1 tbsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes salt and ground black pepper 200g/7oz rice, cooked according to pack instructions Method Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Recipe tips If you making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lentil_and_bean_chilli_23037",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil and bean chilli recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_bean_chilli_23037_16x9.jpg This simple chilli uses a portion of batch-cooked tomato and lentil sauce as it's base, meaning you can whip up a healthy veggie dinner in 20 minutes. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 387 kcal, 23.2g protein, 54.5g carbohydrate (of which 12g sugars), 4g fat (of which 0.7g saturates), 19.6g fibre and 0.12g salt. ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed3 peppers, seeds removed and chopped into 2cm/¾in cubes1 tbsp ground cumin2 tsp paprika½ tsp dried chilli flakessalt and ground black pepper200g/7oz rice, cooked according to pack instructions ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight) 2 x 400g tins kidney beans, drained and rinsed 3 peppers, seeds removed and chopped into 2cm/¾in cubes 1 tbsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes salt and ground black pepper 200g/7oz rice, cooked according to pack instructions Method Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside. Recipe tips If you making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd1eb3bdbfd0cc01f38"
} | 8b9c809d59a0ff065d7610854dfccc77c039076da8bf2849b783690019aa1c60 | Lentil and vegetable pasta bake recipe
An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_vegetable_19616_16x9.jpg A batch-cooked tomato and lentil sauce forms the base of this oh-so-easy pasta bake. It's quickly finished under the grill, which creates a lovely melted cheese top with plenty of crispy bits to be enjoyed. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 339 kcal, 17.5g protein, 38.5g carbohydrate (of which 9g sugars), 11g fat (of which 5.8g saturates), 8.1g fibre and 0.56g salt. 300g/10½oz dried pasta1 broccoli head (about 360g/12½oz), cut into bite-sized pieces⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight1 tbsp paprika100g/3½oz cheddar, gratedsalt and ground black pepper 300g/10½oz dried pasta 1 broccoli head (about 360g/12½oz), cut into bite-sized pieces ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight 1 tbsp paprika 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked.Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high.Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Recipe tips If you are making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lentil_and_vegetable_19616",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil and vegetable pasta bake recipe",
"content": "An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_and_vegetable_19616_16x9.jpg A batch-cooked tomato and lentil sauce forms the base of this oh-so-easy pasta bake. It's quickly finished under the grill, which creates a lovely melted cheese top with plenty of crispy bits to be enjoyed. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 339 kcal, 17.5g protein, 38.5g carbohydrate (of which 9g sugars), 11g fat (of which 5.8g saturates), 8.1g fibre and 0.56g salt. 300g/10½oz dried pasta1 broccoli head (about 360g/12½oz), cut into bite-sized pieces⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight1 tbsp paprika100g/3½oz cheddar, gratedsalt and ground black pepper 300g/10½oz dried pasta 1 broccoli head (about 360g/12½oz), cut into bite-sized pieces ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight ⅓ of the batch-cooked tomato and lentil sauce, about 900g/2lb cooked weight 1 tbsp paprika 100g/3½oz cheddar, grated salt and ground black pepper Method Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked.Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high.Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Cook the pasta in a saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 5 minutes or until the pasta and the broccoli are both cooked. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Meanwhile, heat the tomato and lentil sauce and paprika in a small saucepan for 5–10 minutes or until piping hot. Taste and season with salt and pepper if needed. Preheat the grill to high. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine. Sprinkle over the cheese. Put under the grill for 5 minutes or until the cheese is melted and golden. Serve immediately. Recipe tips If you are making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd1eb3bdbfd0cc01f39"
} | 80058ba6d847a750c4b03f35e69a587fcfbae6327214566897085c70f53aa55c | Double-baked potatoes recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/double_stuffed_potatoes_61032_16x9.jpg This delicious twice-baked potato recipe is stuffed with bacon, peas and creamy soft cheese and finished with a little grated cheddar to get a lovely crisp and golden top. It uses batch-cooked baked potatoes to save time. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 622 kcal, 25.7g protein, 56.5g carbohydrate (of which 10.3g sugars), 30.2g fat (of which 15.6g saturates), 10g fibre and 2.01g salt. 2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces1 onion, finely chopped250g/9oz frozen peas4 baked potatoes, cooled (see the recipe tip)200g/7oz garlic and herb soft cheese75g/2¾oz cheddar, gratedsalt and ground black pepper 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces 1 onion, finely chopped 250g/9oz frozen peas 4 baked potatoes, cooled (see the recipe tip) 200g/7oz garlic and herb soft cheese 75g/2¾oz cheddar, grated salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened.Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly.Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well.Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Recipe tips If you are want to make this recipe independent of the meal plan, you will need to prebake 4 large potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Wash and dry the potatoes thoroughly. Prick them with a fork and then rub a little vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. If you want to avoid cutting or frying onions, leave them out or use spring onions instead which don’t need cooking before adding to the potato. We have included peas and onions in this recipe so that it is a complete meal, but you could use cherry tomatoes if you prefer or leave the vegetables out and serve with a salad instead. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/double_stuffed_potatoes_61032",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Double-baked potatoes recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/double_stuffed_potatoes_61032_16x9.jpg This delicious twice-baked potato recipe is stuffed with bacon, peas and creamy soft cheese and finished with a little grated cheddar to get a lovely crisp and golden top. It uses batch-cooked baked potatoes to save time. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 622 kcal, 25.7g protein, 56.5g carbohydrate (of which 10.3g sugars), 30.2g fat (of which 15.6g saturates), 10g fibre and 2.01g salt. 2 tsp vegetable oil4 rashers bacon (about 150g/5½oz), cut into small pieces1 onion, finely chopped250g/9oz frozen peas4 baked potatoes, cooled (see the recipe tip)200g/7oz garlic and herb soft cheese75g/2¾oz cheddar, gratedsalt and ground black pepper 2 tsp vegetable oil 4 rashers bacon (about 150g/5½oz), cut into small pieces 1 onion, finely chopped 250g/9oz frozen peas 4 baked potatoes, cooled (see the recipe tip) 200g/7oz garlic and herb soft cheese 75g/2¾oz cheddar, grated salt and ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened.Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly.Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well.Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Heat the oil in a small frying pan over a medium–high heat. Fry the bacon pieces for about 5 minutes until starting to crisp. Add the onion and cook for a further 5 minutes until softened. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Meanwhile, put the peas in a microwave-proof bowl, cover and microwave for 3 minutes or until defrosted (alternatively cook in a small saucepan of boiling water for 2 minutes). Drain thoroughly. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Cut the cold potatoes in half and scoop out the insides into a large bowl to leave empty skins. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Mash the scooped-out potato. Add the crispy bacon mixture, peas and soft cheese. Season with salt and pepper and mix well. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Put the potato skins on a baking tray and spoon in the mashed potato mixture. Sprinkle the cheese on top and bake for 20–25 minutes or until they are hot through and the cheese is golden-brown. Recipe tips If you are want to make this recipe independent of the meal plan, you will need to prebake 4 large potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Wash and dry the potatoes thoroughly. Prick them with a fork and then rub a little vegetable oil into the skins. Put the potatoes on a baking tray and bake for 1 hour–1¼ hours or until cooked through. If you want to avoid cutting or frying onions, leave them out or use spring onions instead which don’t need cooking before adding to the potato. We have included peas and onions in this recipe so that it is a complete meal, but you could use cherry tomatoes if you prefer or leave the vegetables out and serve with a salad instead."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd2eb3bdbfd0cc01f3a"
} | fd687814d48c7f7dbe33f69f0bd8b79a441397a459e41196830c3a23f280d237 | Cauliflower and black bean tacos recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_black_19800_16x9.jpg This vegetarian Mexican-style meal is easy to make and full of protein from the beans. Pay attention to the little details to make the most of this recipe. Seasoning the cauliflower and beans generously and little touches like warming the tacos will make a big difference. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . If you are making it independent of the meal plan you only need half the cauliflower. Each serving provides 601 kcal, 29.4g protein, 70g carbohydrate (of which 12.2g sugars), 18g fat (of which 4.9g saturates), 20.9g fibre and 1.08g salt. 2kg/4lb 8oz frozen cauliflower florets4 tsp olive oil4 tsp garlic granulessalt and ground black pepper 2kg/4lb 8oz frozen cauliflower florets 4 tsp olive oil 4 tsp garlic granules salt and ground black pepper 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed2 tsp ground cumin2 tsp paprika½ tsp dried chilli flakes2 x 390–400g tins black beans, drained and rinsed200ml/7fl oz boiling water½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes 2 x 390–400g tins black beans, drained and rinsed 200ml/7fl oz boiling water ½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 8 small tortillas (see Recipe Tip)1 avocado, peeled, stone removed and sliced200g/7oz plain yoghurt½ lemon, juice only (optional, see Recipe Tips) 8 small tortillas (see Recipe Tip) 1 avocado, peeled, stone removed and sliced 200g/7oz plain yoghurt ½ lemon, juice only (optional, see Recipe Tips) Method To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7.Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed.Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Recipe tips If you have a gas hob, I like to blacken the wraps over the open flame. Just use metal or fireproof tongs to carefully place them over the flame for a couple of minutes on each side. It adds flavour and texture. Otherwise you can warm them through in a dry frying pan or griddle, or wrap a stack in kitchen foil to warm in the oven for a few minutes. This recipe can easily be made vegan by swapping the yoghurt for a dairy-free alternative. This will increase the cost though. If you have cooked the cauliflower in advance, reheat half of the roast cauliflower either using the microwave or in a small frying pan on the hob. If you are following the meal plan, half a lemon is used here and the other half is in the cauliflower and lemon pasta. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/cauliflower_and_black_19800",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cauliflower and black bean tacos recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_black_19800_16x9.jpg This vegetarian Mexican-style meal is easy to make and full of protein from the beans. Pay attention to the little details to make the most of this recipe. Seasoning the cauliflower and beans generously and little touches like warming the tacos will make a big difference. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . If you are making it independent of the meal plan you only need half the cauliflower. Each serving provides 601 kcal, 29.4g protein, 70g carbohydrate (of which 12.2g sugars), 18g fat (of which 4.9g saturates), 20.9g fibre and 1.08g salt. 2kg/4lb 8oz frozen cauliflower florets4 tsp olive oil4 tsp garlic granulessalt and ground black pepper 2kg/4lb 8oz frozen cauliflower florets 4 tsp olive oil 4 tsp garlic granules salt and ground black pepper 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed2 tsp ground cumin2 tsp paprika½ tsp dried chilli flakes2 x 390–400g tins black beans, drained and rinsed200ml/7fl oz boiling water½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp paprika ½ tsp dried chilli flakes 2 x 390–400g tins black beans, drained and rinsed 200ml/7fl oz boiling water ½ of the batch-cooked roast cauliflower, about 400g/14oz cooked weight (see above) 8 small tortillas (see Recipe Tip)1 avocado, peeled, stone removed and sliced200g/7oz plain yoghurt½ lemon, juice only (optional, see Recipe Tips) 8 small tortillas (see Recipe Tip) 1 avocado, peeled, stone removed and sliced 200g/7oz plain yoghurt ½ lemon, juice only (optional, see Recipe Tips) Method To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7.Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed.Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. To make the roast cauliflower, preheat the oven to 220C/200C Fan/Gas 7. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Put the cauliflower on a large non-stick baking tray and drizzle over the olive oil and garlic granules. Season generously with salt and pepper. Use clean hands to toss everything thoroughly so that the cauliflower is coated. Bake for 1–1¼ hours, checking after 30 minutes to move the pieces around so they cook evenly (if you have any particuarly large pieces cut them up now). The cauliflower is ready when tender and just starting to blacken at the edges (it might not take the full cooking time). Set aside. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Meanwhile, make the crushed beans. Heat the vegetable oil in a frying pan over a medium–low heat. Add the onions and garlic and fry for 5 minutes until just softened. Add the cumin, paprika, chilli flakes, black beans and boiling water. Cook for about 10 minutes. As they cook, use a masher or fork to press down, breaking up the beans until they are roughly mashed. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Set aside the remaining cauliflower for the other recipe in this meal plan. Heat the tortillas in the microwave or in the oven (or as described in the Tips). Serve the tacos with the refried black beans, cauliflower and avocado piled in. Drizzle over the yoghurt. Recipe tips If you have a gas hob, I like to blacken the wraps over the open flame. Just use metal or fireproof tongs to carefully place them over the flame for a couple of minutes on each side. It adds flavour and texture. Otherwise you can warm them through in a dry frying pan or griddle, or wrap a stack in kitchen foil to warm in the oven for a few minutes. This recipe can easily be made vegan by swapping the yoghurt for a dairy-free alternative. This will increase the cost though. If you have cooked the cauliflower in advance, reheat half of the roast cauliflower either using the microwave or in a small frying pan on the hob. If you are following the meal plan, half a lemon is used here and the other half is in the cauliflower and lemon pasta."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd2eb3bdbfd0cc01f3b"
} | 719c80c0fb76f7ea7ccb1f906882a9118446cacae79f694f171ab084a6583d37 | Barbecue bean pie recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_bean_pie_44073_16x9.jpg The ultimate in uncomplicated comfort food. A batch-cooked tomato and lentil sauce is mixed with baked beans and barbecue sauce for a tangy and slightly sweet base, topped with creamy mashed potato. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato and lentil sauce makes enough for three recipes. If you're not following the meal plan, freeze the remaining two-thirds to use in other recipes. Each serving provides 564 kcal, 19.3g protein, 82.8g carbohydrate (of which 25.1g sugars), 12.1g fat (of which 4.8g saturates), 23.1g fibre and 0.66g salt. 2 tsp olive oil3 onions, finely chopped3 garlic cloves, crushed3 x 400g tins chopped tomatoes500g/1lb 2oz passata300g/10½oz red lentils, washed750ml/1¼ pint boiling water2 tsp sugar or honey (optional) 2 tsp olive oil 3 onions, finely chopped 3 garlic cloves, crushed 3 x 400g tins chopped tomatoes 500g/1lb 2oz passata 300g/10½oz red lentils, washed 750ml/1¼ pint boiling water 2 tsp sugar or honey (optional) 1kg/2lb 4oz potatoes, peeled and cut into large chunks2 tsp vegetable oil500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces3 peppers, seeds removed, chopped into 2cm/¾in pieces⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above400g tin baked beans100g/3½oz barbecue sauce2 tbsp butter300g/10½oz frozen peas, to servesalt and ground black pepper 1kg/2lb 4oz potatoes, peeled and cut into large chunks 2 tsp vegetable oil 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces 3 peppers, seeds removed, chopped into 2cm/¾in pieces ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above 400g tin baked beans 100g/3½oz barbecue sauce 2 tbsp butter 300g/10½oz frozen peas, to serve salt and ground black pepper Method To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked.Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir.Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in the store cupboard, add 2 teaspoons sugar or honey at the end of the cooking time to add a little sweetness. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/barbecue_bean_pie_44073",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Barbecue bean pie recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_bean_pie_44073_16x9.jpg The ultimate in uncomplicated comfort food. A batch-cooked tomato and lentil sauce is mixed with baked beans and barbecue sauce for a tangy and slightly sweet base, topped with creamy mashed potato. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato and lentil sauce makes enough for three recipes. If you're not following the meal plan, freeze the remaining two-thirds to use in other recipes. Each serving provides 564 kcal, 19.3g protein, 82.8g carbohydrate (of which 25.1g sugars), 12.1g fat (of which 4.8g saturates), 23.1g fibre and 0.66g salt. 2 tsp olive oil3 onions, finely chopped3 garlic cloves, crushed3 x 400g tins chopped tomatoes500g/1lb 2oz passata300g/10½oz red lentils, washed750ml/1¼ pint boiling water2 tsp sugar or honey (optional) 2 tsp olive oil 3 onions, finely chopped 3 garlic cloves, crushed 3 x 400g tins chopped tomatoes 500g/1lb 2oz passata 300g/10½oz red lentils, washed 750ml/1¼ pint boiling water 2 tsp sugar or honey (optional) 1kg/2lb 4oz potatoes, peeled and cut into large chunks2 tsp vegetable oil500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces3 peppers, seeds removed, chopped into 2cm/¾in pieces⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above400g tin baked beans100g/3½oz barbecue sauce2 tbsp butter300g/10½oz frozen peas, to servesalt and ground black pepper 1kg/2lb 4oz potatoes, peeled and cut into large chunks 2 tsp vegetable oil 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces 3 peppers, seeds removed, chopped into 2cm/¾in pieces ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above 400g tin baked beans 100g/3½oz barbecue sauce 2 tbsp butter 300g/10½oz frozen peas, to serve salt and ground black pepper Method To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked.Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir.Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in the store cupboard, add 2 teaspoons sugar or honey at the end of the cooking time to add a little sweetness."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd2eb3bdbfd0cc01f3c"
} | b0ec00167858f52779e618a29b70a4a454d3f221ada5ca7053eccaa6db3b8fa9 | Barbecue pulled chicken with sweet potato wedges recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_pulled_chicken_47216_16x9.jpg This super-simple pulled chicken burger will become a firm family favourite! They're served with sweet potato wedges for a decent dose of fibre that the kids will love. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. If you are cooking it independent of the meal plan, you will only need a third of the chicken. The remaining chicken is used in a stir fry and a chicken chilli. Each serving provides 656 kcal, 34.9g protein, 98.7g carbohydrate (of which 43g sugars), 11.3g fat (of which 3.2g saturates), 9.6g fibre and 1.32g salt. 1.8kg/4lb chicken thighs, boneless and skin removed2 tsp olive oilsalt and ground black pepper 1.8kg/4lb chicken thighs, boneless and skin removed 2 tsp olive oil salt and ground black pepper 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges2 tbsp vegetable oil2 tsp paprika 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges 2 tbsp vegetable oil 2 tsp paprika ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above)100g/3½oz barbecue sauce4 bread rolls or burger buns ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above) 100g/3½oz barbecue sauce 4 bread rolls or burger buns Method To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown.Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce.While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. Recipe tips If you reduce the amount of chicken you are cooking, or are using a very large roasting tin where the thighs are more spread out, the thighs may cook more quickly. We’ve used chicken thighs as they are cheaper and more tender than chicken breasts. If you prefer to use chicken breasts, just reduce the cooking time to about 20–30 minutes in the oven. This chicken makes a great filling for other sandwiches or wraps too. You could add slices of cheese, mayo, mustard or gherkins to these pulled chicken sandwiches if preferred. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/barbecue_pulled_chicken_47216",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Barbecue pulled chicken with sweet potato wedges recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_pulled_chicken_47216_16x9.jpg This super-simple pulled chicken burger will become a firm family favourite! They're served with sweet potato wedges for a decent dose of fibre that the kids will love. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. If you are cooking it independent of the meal plan, you will only need a third of the chicken. The remaining chicken is used in a stir fry and a chicken chilli. Each serving provides 656 kcal, 34.9g protein, 98.7g carbohydrate (of which 43g sugars), 11.3g fat (of which 3.2g saturates), 9.6g fibre and 1.32g salt. 1.8kg/4lb chicken thighs, boneless and skin removed2 tsp olive oilsalt and ground black pepper 1.8kg/4lb chicken thighs, boneless and skin removed 2 tsp olive oil salt and ground black pepper 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges2 tbsp vegetable oil2 tsp paprika 1kg/2lb 4oz sweet potatoes, scrubbed and cut into wedges 2 tbsp vegetable oil 2 tsp paprika ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above)100g/3½oz barbecue sauce4 bread rolls or burger buns ⅓ of the batch-cooked chicken thighs, about 400g/14oz cooked weight (see above) 100g/3½oz barbecue sauce 4 bread rolls or burger buns Method To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown.Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce.While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. To batch cook the chicken, preheat the oven to 220C/200C Fan/Gas 7. Put the chicken thighs in a large roasting tin and coat with the olive oil and plenty of salt and pepper. Cook, uncovered, for 45–50 minutes or until cooked through. Alternatively, put the chicken in a slow cooker and cook on HIGH for 2–3 hours or LOW for 4–5 hours or until cooked through. You should not need any liquid if you are using chicken thighs as they will give off plenty of liquid. If you do notice them drying out (this could happen if you have a particularly hot slow cooker), add a splash of water or stock. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Set aside. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. For the sweet potato wedges, preheat the oven to 240C/220C Fan/Gas 9. Put the sweet potato wedges on a baking tray and toss with the vegetable oil and paprika (using clean hands is the easiest way to coat them). Roast for 40–50 minutes or until cooked through and turning brown. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. Meanwhile, to make the barbecue pulled chicken, take a third of the batch-cooked chicken and shred it using two forks (set aside the remaining chicken for other recipes in this meal plan). Add the shredded chicken, barbecue sauce and 4 tablespoons water to a small saucepan over a medium heat. Cook for 5–10 minutes, stirring regularly until the chicken is fully heated through and coated in the sauce. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. While the chicken is warming, toast the rolls or buns. Pile the hot chicken into the buns and serve with the sweet potato wedges. Recipe tips If you reduce the amount of chicken you are cooking, or are using a very large roasting tin where the thighs are more spread out, the thighs may cook more quickly. We’ve used chicken thighs as they are cheaper and more tender than chicken breasts. If you prefer to use chicken breasts, just reduce the cooking time to about 20–30 minutes in the oven. This chicken makes a great filling for other sandwiches or wraps too. You could add slices of cheese, mayo, mustard or gherkins to these pulled chicken sandwiches if preferred."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd2eb3bdbfd0cc01f3d"
} | 1a51a0cb05b51c79e7ff4b987ea9add5a2ba7c73251e3b2fd6212a0ce98a3d16 | Quick chicken chilli recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chicken_chilli_70026_16x9.jpg This chicken chilli can be thrown together super quickly using pre-cooked chicken thighs and a few store cupboard ingredients. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 472 kcal, 38.9g protein, 42.5g carbohydrate (of which 13.7g sugars), 13.6g fat (of which 3.1g saturates), 12.1g fibre and 0.42g salt. 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed3 peppers, seeds removed, chopped1 tbsp ground cumin2 tsp paprika1 tsp dried chilli flakes (optional), see recipe tip2 tsp dark brown sugar (optional)400g tin kidney beans, drained and rinsed500g/1lb 2oz passata⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunkssalt and ground black pepper200g/7oz long-grain rice, cooked according to packet instructions 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 3 peppers, seeds removed, chopped 1 tbsp ground cumin 2 tsp paprika 1 tsp dried chilli flakes (optional), see recipe tip 2 tsp dark brown sugar (optional) 400g tin kidney beans, drained and rinsed 500g/1lb 2oz passata ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunks salt and ground black pepper 200g/7oz long-grain rice, cooked according to packet instructions Method Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften.Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Recipe tips If you want to cook this recipe separately from the meal plan, cut 600g/1lb 5oz skinless and boneless chicken thighs into bite-sized pieces and add at the end of step 1. If you have any dark brown sugar in the cupboard, adding 2 teaspoons to this recipe will add a richness and sweetness. It’s not necessary though. Watch out for the spice level on the chilli flakes, I find they vary a lot. If you’ve not used them before, add a little and test before adding more if needed. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/quick_chicken_chilli_70026",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick chicken chilli recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chicken_chilli_70026_16x9.jpg This chicken chilli can be thrown together super quickly using pre-cooked chicken thighs and a few store cupboard ingredients. This recipe is part of a budget family batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 472 kcal, 38.9g protein, 42.5g carbohydrate (of which 13.7g sugars), 13.6g fat (of which 3.1g saturates), 12.1g fibre and 0.42g salt. 2 tsp vegetable oil1 onion, finely chopped3 garlic cloves, crushed3 peppers, seeds removed, chopped1 tbsp ground cumin2 tsp paprika1 tsp dried chilli flakes (optional), see recipe tip2 tsp dark brown sugar (optional)400g tin kidney beans, drained and rinsed500g/1lb 2oz passata⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunkssalt and ground black pepper200g/7oz long-grain rice, cooked according to packet instructions 2 tsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 3 peppers, seeds removed, chopped 1 tbsp ground cumin 2 tsp paprika 1 tsp dried chilli flakes (optional), see recipe tip 2 tsp dark brown sugar (optional) 400g tin kidney beans, drained and rinsed 500g/1lb 2oz passata ⅓ of the batch-cooked chicken thighs (about 400g/14oz cooked weight), chopped into chunks salt and ground black pepper 200g/7oz long-grain rice, cooked according to packet instructions Method Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften.Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant.Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Heat the oil in a large lidded saucepan and add the onion and garlic. Cook over a medium heat for 3–5 minutes until starting to soften. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the peppers, cumin and paprika and the chilli flakes and sugar, if using. Cook for a further 5 minutes, stirring throughout, until the peppers have started to soften and the spices are fragrant. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Add the kidney beans, passata and chicken and season with salt and pepper. Give everything a good stir and put the lid on. Turn the heat to low and cook for 15–20 minutes until the chicken and beans are cooked through and the sauce has thickened. Serve the chilli with rice. Recipe tips If you want to cook this recipe separately from the meal plan, cut 600g/1lb 5oz skinless and boneless chicken thighs into bite-sized pieces and add at the end of step 1. If you have any dark brown sugar in the cupboard, adding 2 teaspoons to this recipe will add a richness and sweetness. It’s not necessary though. Watch out for the spice level on the chilli flakes, I find they vary a lot. If you’ve not used them before, add a little and test before adding more if needed. For instructions on batch cooking the chicken thighs, refer to the Barbecue pulled chicken recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd3eb3bdbfd0cc01f3e"
} | f2ef8ab23f667cc48a816a83a1a0dfc21a0af05b46393d0718b95233cc9cff56 | Spiced beef base recipe
An average of 0.0 out of 5 stars from 0 ratings This richly spiced beef is a brilliant batch-cook base that delivers big flavour with minimal effort. Aromatic with garlic, warm spices and tomato purée, it’s perfect for making ahead and using across multiple meals. This is a versatile staple to keep in the fridge or freezer. 4 tbsp olive oil2 red onions, finely chopped6 garlic cloves, grated 6 tbsp tomato purée1 tbsp ground cumin2 tsp ground coriander2 tsp ground cinnamon 1 tsp smoked paprika1 tsp cayenne pepper1kg/2lb 4oz beef mince, 15–20% fat1 lemon, juice onlysalt and freshly ground black pepper 4 tbsp olive oil 2 red onions, finely chopped 6 garlic cloves, grated 6 tbsp tomato purée 1 tbsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon 1 tsp smoked paprika 1 tsp cayenne pepper 1kg/2lb 4oz beef mince, 15–20% fat 1 lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper.Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/spiced_tomato_and_garlic_41915",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced beef base recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This richly spiced beef is a brilliant batch-cook base that delivers big flavour with minimal effort. Aromatic with garlic, warm spices and tomato purée, it’s perfect for making ahead and using across multiple meals. This is a versatile staple to keep in the fridge or freezer. 4 tbsp olive oil2 red onions, finely chopped6 garlic cloves, grated 6 tbsp tomato purée1 tbsp ground cumin2 tsp ground coriander2 tsp ground cinnamon 1 tsp smoked paprika1 tsp cayenne pepper1kg/2lb 4oz beef mince, 15–20% fat1 lemon, juice onlysalt and freshly ground black pepper 4 tbsp olive oil 2 red onions, finely chopped 6 garlic cloves, grated 6 tbsp tomato purée 1 tbsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon 1 tsp smoked paprika 1 tsp cayenne pepper 1kg/2lb 4oz beef mince, 15–20% fat 1 lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper.Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd3eb3bdbfd0cc01f3f"
} | 8dfeca3870e62f48fff912d1ffb04291bfa0be87d26d5399d3d1d60f0adb9d2d | Spiced beef flatbreads recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_tomato_and_garlic_87928_16x9.jpg Deeply spiced beef served on warm flatbreads with a cooling garlic and mint yoghurt and zingy, quick-pickled turmeric onions. This is a vibrant, balanced dish that’s bold yet simple – perfect for lunch or dinner. This recipe uses one portion of a batch cooked spiced tomato and garlic beef base. 1 onion, very finely sliced1½ tsp ground turmeric2 limes, juice only, or 4 tbsp white wine vinegar2 tsp caster sugarpinch salt 1 onion, very finely sliced 1½ tsp ground turmeric 2 limes, juice only, or 4 tbsp white wine vinegar 2 tsp caster sugar pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated1 heaped tbsp chopped fresh mint leaves pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated 1 heaped tbsp chopped fresh mint leaves pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 415g/14½oz Spiced tomato and garlic beef base (1 portion)2–3 soft flatbreadsfresh coriander leaves, to serve 415g/14½oz Spiced tomato and garlic beef base (1 portion) Spiced tomato and garlic beef base 2–3 soft flatbreads fresh coriander leaves, to serve Method To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. Recipe tips Pickle the onions in advance for extra zing – pickling for up to 1 hour enhances the flavour. Salting and draining the tomatoes helps concentrate their flavour and prevents the flatbreads from becoming soggy. If reheating the beef from chilled, add a small splash of water to loosen it. Warm the flatbreads just before serving to keep them soft and easy to fold or roll. You can also use the spiced beef base to make the following meals: Spiced tomato and garlic beef mascarpone tomato pasta Spiced tomato and garlic beef burrito bowl. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/spiced_tomato_and_garlic_87928",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced beef flatbreads recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_tomato_and_garlic_87928_16x9.jpg Deeply spiced beef served on warm flatbreads with a cooling garlic and mint yoghurt and zingy, quick-pickled turmeric onions. This is a vibrant, balanced dish that’s bold yet simple – perfect for lunch or dinner. This recipe uses one portion of a batch cooked spiced tomato and garlic beef base. 1 onion, very finely sliced1½ tsp ground turmeric2 limes, juice only, or 4 tbsp white wine vinegar2 tsp caster sugarpinch salt 1 onion, very finely sliced 1½ tsp ground turmeric 2 limes, juice only, or 4 tbsp white wine vinegar 2 tsp caster sugar pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated1 heaped tbsp chopped fresh mint leaves pinch salt 150g/5½oz Greek-style yoghurt 1 garlic clove, finely grated 1 heaped tbsp chopped fresh mint leaves pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 2–3 tomatoes, chopped (approximately 300g/10½oz) large pinch salt 415g/14½oz Spiced tomato and garlic beef base (1 portion)2–3 soft flatbreadsfresh coriander leaves, to serve 415g/14½oz Spiced tomato and garlic beef base (1 portion) Spiced tomato and garlic beef base 2–3 soft flatbreads fresh coriander leaves, to serve Method To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the pickled onions, mix the onion, turmeric, lime juice, sugar and salt well in a bowl. Leave to stand for 15–20 minutes, until softened and bright yellow. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the yoghurt, stir together the yoghurt, garlic, mint and salt in a small bowl. Set aside. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the tomatoes, place the tomatoes in a colander, sprinkle the salt evenly over the tomatoes and leave to drain slightly. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. To make the flatbreads, heat the beef gently in a saucepan over a medium–low heat for 4–5 minutes, stirring occasionally, until piping hot. Add a splash of water or stock to loosen, if needed. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. Warm the flatbreads in a dry frying pan over a low heat for 1–2 minutes on each side, or until soft and pliable. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. To serve, top each flatbread with a layer of beef, a few spoonfuls of garlic and mint yoghurt, the drained tomatoes and a generous helping of pickled onions. Scatter over the coriander and serve. Recipe tips Pickle the onions in advance for extra zing – pickling for up to 1 hour enhances the flavour. Salting and draining the tomatoes helps concentrate their flavour and prevents the flatbreads from becoming soggy. If reheating the beef from chilled, add a small splash of water to loosen it. Warm the flatbreads just before serving to keep them soft and easy to fold or roll. You can also use the spiced beef base to make the following meals: Spiced tomato and garlic beef mascarpone tomato pasta Spiced tomato and garlic beef burrito bowl."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd3eb3bdbfd0cc01f40"
} | dbb4d56730d7af8e5183a92739bcd3621c695510363221168b17b478f05a4774 | Chocolate overnight oats with mixed berry compôte recipe
An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_overnight_oats_01195_16x9.jpg These chocolate-coloured oats look gorgeous with the purple summer berry compôte and can be served in bowls or jars. If serving in jars, you will need 3 x 300ml/10fl oz jars. 300g/10½oz frozen mixed summer berries25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 300g/10½oz frozen mixed summer berries 25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds40g/1½oz unsweetened cocoa powder1 tsp vanilla bean paste or vanilla extract190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based)6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds 40g/1½oz unsweetened cocoa powder 1 tsp vanilla bean paste or vanilla extract 190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based) 6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) Method For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge.To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. Recipe tips These keep in the fridge for up to 4 days. Add fresh fruit or seeds just before serving. You can adjust the sweetness to taste with extra maple syrup or honey. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chocolate_overnight_oats_01195",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate overnight oats with mixed berry compôte recipe",
"content": "An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_overnight_oats_01195_16x9.jpg These chocolate-coloured oats look gorgeous with the purple summer berry compôte and can be served in bowls or jars. If serving in jars, you will need 3 x 300ml/10fl oz jars. 300g/10½oz frozen mixed summer berries25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 300g/10½oz frozen mixed summer berries 25ml/¾fl oz lemon juice 3 tbsp maple syrup or runny honey 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds40g/1½oz unsweetened cocoa powder1 tsp vanilla bean paste or vanilla extract190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based)6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) 160g/5¾oz rolled oats or gluten-free oats 2 tbsp chia seeds 40g/1½oz unsweetened cocoa powder 1 tsp vanilla bean paste or vanilla extract 190g/6¾oz Greek-style yoghurt or plant-based alternative 345ml/12fl oz full-fat milk (dairy or plant-based) 6 tbsp maple syrup or runny honey 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional) Method For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge.To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. Cover and chill in the fridge overnight, or for at least 6 hours, until thickened. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using. Recipe tips These keep in the fridge for up to 4 days. Add fresh fruit or seeds just before serving. You can adjust the sweetness to taste with extra maple syrup or honey."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd4eb3bdbfd0cc01f41"
} | c3a836918086371b7bbcce6501b004ec45ce0ce8e869e12434127e17024d6a14 | Creamy cheesy butter beans with Parmesan crumb recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_cheesy_butter_18399_16x9.jpg These versatile creamy butter beans are great for batch cooking. Serve with crusty bread or pile on top of toast for a hearty dinner or lunch. 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil20g/¾oz Parmesan, finely gratedsalt and freshly ground black pepper 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil 20g/¾oz Parmesan, finely grated salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling3 garlic cloves, crushed800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock70g/2½oz mature cheddar, coarsely grated150g/5½oz fresh baby spinachsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 garlic cloves, crushed 800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock 70g/2½oz mature cheddar, coarsely grated 150g/5½oz fresh baby spinach salt and freshly ground black pepper Method To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs.Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture.Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture. Lightly mash the beans with a spoon or potato masher, leaving some texture. Stir in the cheddar until melted and creamy. Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. Recipe tips Giant butter beans come in jars, and are sometimes sold as 'queen butter beans' (in fact, they aren't butter beans at all, but Piekny Jas beans). Although slightly different, regular tinned butter beans would work well in this recipe, too. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/creamy_cheesy_butter_18399",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy cheesy butter beans with Parmesan crumb 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/creamy_cheesy_butter_18399_16x9.jpg These versatile creamy butter beans are great for batch cooking. Serve with crusty bread or pile on top of toast for a hearty dinner or lunch. 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil20g/¾oz Parmesan, finely gratedsalt and freshly ground black pepper 60g/2¼oz day-old white bread, torn into pieces 1 tbsp olive oil 20g/¾oz Parmesan, finely grated salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling3 garlic cloves, crushed800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock70g/2½oz mature cheddar, coarsely grated150g/5½oz fresh baby spinachsalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 3 garlic cloves, crushed 800g/1lb 12oz giant butter beans, drained and rinsed (see tip) 200ml/7fl oz vegetable stock 70g/2½oz mature cheddar, coarsely grated 150g/5½oz fresh baby spinach salt and freshly ground black pepper Method To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs.Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture.Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. To make the Parmesan crumb, place the bread in a food processor and pulse into coarse breadcrumbs. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Heat the oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring regularly, until golden and crisp. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. Transfer to a bowl, stir in the Parmesan and season with salt and pepper. Set aside. To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). To make the butter beans, wipe out the pan, pour in the oil and place over a medium heat. Add the garlic and cook gently for 2–3 minutes until fragrant but not browned (turn down the heat if it starts to colour). Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Add half of the butter beans and stir to coat in the garlic oil. Pour in the stock and warm through. Lightly mash the beans with a spoon or potato masher, leaving some texture. Lightly mash the beans with a spoon or potato masher, leaving some texture. Stir in the cheddar until melted and creamy. Stir in the cheddar until melted and creamy. Reduce the heat to low, add the spinach and cook until wilted. Reduce the heat to low, add the spinach and cook until wilted. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. Add the remaining butter beans and cook for a few more minutes until heated through. Season with salt and pepper. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. To serve, drizzle with a little olive oil and scatter over the Parmesan crumb. Serve warm, perhaps with bread for dipping. Recipe tips Giant butter beans come in jars, and are sometimes sold as 'queen butter beans' (in fact, they aren't butter beans at all, but Piekny Jas beans). Although slightly different, regular tinned butter beans would work well in this recipe, too."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd4eb3bdbfd0cc01f42"
} | 615e36022e56a0b967fc829c6643018b5a96dc56096dfc4341bd3fa859a2148c | Lemon chicken and rice traybake recipe
An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_chicken_and_rice_21855_16x9.jpg A vibrant, no-fuss dinner featuring golden chicken thighs baked over rice with courgette and roast lemon slices. The herby tahini drizzle, crumbled feta and toasted seeds add texture and crunch. 4 tbsp olive oil1 lemon, zest and juice6 garlic cloves, crushed2 tbsp runny honey or maple syrup 2 tsp dried oreganopinch salt6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 4 tbsp olive oil 1 lemon, zest and juice 6 garlic cloves, crushed 2 tbsp runny honey or maple syrup 2 tsp dried oregano pinch salt 6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on 300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed 1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 6 tbsp tahini½ lemon, juice only (about 2 tbsp)2 tsp runny honey or maple syrup2 garlic cloves, crushed4 tbsp finely chopped fresh flatleaf parsley or coriandersalt 6 tbsp tahini ½ lemon, juice only (about 2 tbsp) 2 tsp runny honey or maple syrup 2 garlic cloves, crushed 4 tbsp finely chopped fresh flatleaf parsley or coriander salt 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame100g/3½oz feta, crumbled 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame 100g/3½oz feta, crumbled Method To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock.Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. Recipe tips Rinse and soak the rice to ensure fluffy, evenly cooked grains. Pat the chicken dry before searing for crispier skin. Leave the traybake to rest for 5 minutes before serving to allow the rice to absorb any excess moisture. Avoid stirring the rice while baking — leaving it undisturbed helps achieve the best texture. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lemon_chicken_and_rice_21855",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon chicken and rice traybake recipe",
"content": "An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_chicken_and_rice_21855_16x9.jpg A vibrant, no-fuss dinner featuring golden chicken thighs baked over rice with courgette and roast lemon slices. The herby tahini drizzle, crumbled feta and toasted seeds add texture and crunch. 4 tbsp olive oil1 lemon, zest and juice6 garlic cloves, crushed2 tbsp runny honey or maple syrup 2 tsp dried oreganopinch salt6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 4 tbsp olive oil 1 lemon, zest and juice 6 garlic cloves, crushed 2 tbsp runny honey or maple syrup 2 tsp dried oregano pinch salt 6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on 300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed 1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 6 tbsp tahini½ lemon, juice only (about 2 tbsp)2 tsp runny honey or maple syrup2 garlic cloves, crushed4 tbsp finely chopped fresh flatleaf parsley or coriandersalt 6 tbsp tahini ½ lemon, juice only (about 2 tbsp) 2 tsp runny honey or maple syrup 2 garlic cloves, crushed 4 tbsp finely chopped fresh flatleaf parsley or coriander salt 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame100g/3½oz feta, crumbled 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame 100g/3½oz feta, crumbled Method To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock.Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. Recipe tips Rinse and soak the rice to ensure fluffy, evenly cooked grains. Pat the chicken dry before searing for crispier skin. Leave the traybake to rest for 5 minutes before serving to allow the rice to absorb any excess moisture. Avoid stirring the rice while baking — leaving it undisturbed helps achieve the best texture."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd4eb3bdbfd0cc01f43"
} | 2845739c1a70493febc7bce35249078382831d2bd0511e61817a1306a6ba7f74 | Crispy piri-piri potatoes with yoghurt dressing recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piri_piri_potatoes_69794_16x9.jpg These roasted new potatoes deliver the perfect balance of spice-laden crunch with a yielding softness inside. 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1 small red onion, thinly sliced1 lime, juice only 1 small red onion, thinly sliced 1 lime, juice only 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only2 tsp red chilli paste ½ tsp piri-piri seasoning 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only 2 tsp red chilli paste ½ tsp piri-piri seasoning finely chopped fresh chives finely chopped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6.To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry.Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside.In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes.Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp.When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Recipe tips This dish can be savoured immediately, eaten warm or put in the refrigerator and served chilled as a refreshing potato salad. To make a vegan version, just substitute Greek-style yoghurt with a dairy-free alternative and replace the honey with maple syrup. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/piri_piri_potatoes_69794",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy piri-piri potatoes with yoghurt dressing 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/piri_piri_potatoes_69794_16x9.jpg These roasted new potatoes deliver the perfect balance of spice-laden crunch with a yielding softness inside. 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1kg/2lb 4oz new potatoes, halved 4 tbsp olive oil 2 tbsp piri-piri seasoning sea salt 1 small red onion, thinly sliced1 lime, juice only 1 small red onion, thinly sliced 1 lime, juice only 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only2 tsp red chilli paste ½ tsp piri-piri seasoning 130g/4½oz Greek-style yoghurt 1 garlic clove, crushed 2 tsp honey or maple syrup ½ lime, juice only 2 tsp red chilli paste ½ tsp piri-piri seasoning finely chopped fresh chives finely chopped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6.To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry.Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside.In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes.Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp.When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. To make the piri-piri potatoes, place the potatoes in a saucepan with cold water and some sea salt. Bring to the boil then cook for 10–15 minutes until the potatoes are par-boiled and tender, then drain and let steam dry. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. Meanwhile, to make the quick pickled onions, place the red onion in a bowl with the lime juice and allow the pieces to soak. Set aside for later. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. To make the spiced yoghurt dressing, in a bowl mix together the yoghurt, garlic, honey, lime juice, red chilli paste and piri-piri seasoning, then set aside. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. In a clean spacious bowl, toss the cooked potatoes with the olive oil and 2 tablespoons of piri-piri seasoning. Arrange the piri-piri coated potatoes on a baking tray and roast for 15 minutes. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. Toss the potatoes after 15 minutes and return them to the oven to roast for another 10–15 minutes until golden and crisp. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. When ready to serve, drizzle the piri-piri crispy potatoes with the spiced yoghurt dressing. Serve garnished with the chives and quick-pickled onions. Recipe tips This dish can be savoured immediately, eaten warm or put in the refrigerator and served chilled as a refreshing potato salad. To make a vegan version, just substitute Greek-style yoghurt with a dairy-free alternative and replace the honey with maple syrup."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd5eb3bdbfd0cc01f44"
} | acdb013803f221da0991b36a729e1a65295936cb24c325274b4039fffec3f4d9 | Rhubarb and custard crumble bars recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_custard_crumble_02690_16x9.jpg Gorgeously crumbly, soft and sweet with a crunchy oat topping – perfect for afternoon tea or springtime bake sales. 250g/9oz soft unsalted butter, plus extra to grease300g/10½oz plain flour70g/2½oz dark brown sugar100g/3½oz caster sugar1 tsp ground cardamom60g/2¼oz rolled oats 1 egg yolk 250g/9oz soft unsalted butter, plus extra to grease 300g/10½oz plain flour 70g/2½oz dark brown sugar 100g/3½oz caster sugar 1 tsp ground cardamom 60g/2¼oz rolled oats 1 egg yolk 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar 300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper.In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs.Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside.Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over.Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling.To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar.Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping.Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Recipe tips These crumble bars keep well if refrigerated in an airtight container for up to 3 days. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/rhubarb_custard_crumble_02690",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rhubarb and custard crumble bars 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/rhubarb_custard_crumble_02690_16x9.jpg Gorgeously crumbly, soft and sweet with a crunchy oat topping – perfect for afternoon tea or springtime bake sales. 250g/9oz soft unsalted butter, plus extra to grease300g/10½oz plain flour70g/2½oz dark brown sugar100g/3½oz caster sugar1 tsp ground cardamom60g/2¼oz rolled oats 1 egg yolk 250g/9oz soft unsalted butter, plus extra to grease 300g/10½oz plain flour 70g/2½oz dark brown sugar 100g/3½oz caster sugar 1 tsp ground cardamom 60g/2¼oz rolled oats 1 egg yolk 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds 450g/1lb rhubarb (preferably forced), chopped into 3cm/1¼in batons 1 tbsp cornflour 25g/1oz caster sugar 300ml/10fl oz ready-made chilled vanilla custard 25g/1oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper.In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs.Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside.Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over.Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling.To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar.Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping.Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 31x21cm/12½–8¼in rectangular tin with baking paper. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. In a food processor, pulse the butter, flour, brown sugar, caster sugar and cardamom into fine breadcrumbs. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Weigh out 200g/7oz of this mixture into a bowl for the crumble topping; stir in the oats and set aside. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Add the egg yolk into the remaining mixture, then pulse in the processor until a dough is formed. Press this dough into the baking tin, ensuring it is spread evenly, then use a fork to prick the base all over. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. Bake for 15 minutes, then remove and let cool slightly as you prepare the rhubarb filling. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. To make the filling, combine the rhubarb in a bowl with the cornflour and caster sugar. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Spread the vanilla custard over the slightly cooled and cooked biscuit base, then layer the rhubarb batons in tight rows. Sprinkle with the oat crumble topping. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Bake for 40 minutes. Take the tray out of the oven and sprinkle the flaked almonds over the crumble topping. Return to the oven for an additional 10 minutes, or until the flakes are lightly toasted and the bake is golden in colour. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Cool for 20 minutes before slicing into bars. Enjoy warm or chill and enjoy the next day. Recipe tips These crumble bars keep well if refrigerated in an airtight container for up to 3 days."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd5eb3bdbfd0cc01f45"
} | c558040bbebf8b30187141a3524d02daada98f0e92f0d65ae1fd4b64a3fc138a | Asparagus tart with honey mustard dressing recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_tart_honey_17463_16x9.jpg Showcase asparagus in all its green glory with this easy puff pastry tart, served with rocket for a vibrant spring lunch. 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in200g/7oz crème fraîche1 lemon, zest only1 tbsp chopped fresh chives olive oil, to drizzle15g/½oz pine nuts 1 free-range egg, lightly beaten4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)salt and freshly ground black pepper 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in 200g/7oz crème fraîche 1 lemon, zest only 1 tbsp chopped fresh chives olive oil, to drizzle 15g/½oz pine nuts 1 free-range egg, lightly beaten 4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) salt and freshly ground black pepper 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 lemon, zest only (optional)fresh rocket 1 lemon, zest only (optional) fresh rocket Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines.In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines.Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts.Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border.Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges.Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Recipe tips This recipe can easily be made gluten-free if you buy gluten-free pastry. Remember to cut the tough ends off the asparagus – but don’t discard them! You can freeze these ends and use them later in stocks and soups. This tart is best eaten straight away, but if you need to reheat the next day, heat through at 200C/180C Fan/Gas 6 for 10 minutes to regain some of the tart’s crispiness. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/asparagus_tart_honey_17463",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Asparagus tart with honey mustard dressing recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_tart_honey_17463_16x9.jpg Showcase asparagus in all its green glory with this easy puff pastry tart, served with rocket for a vibrant spring lunch. 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in200g/7oz crème fraîche1 lemon, zest only1 tbsp chopped fresh chives olive oil, to drizzle15g/½oz pine nuts 1 free-range egg, lightly beaten4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)salt and freshly ground black pepper 320g/11½oz ready-rolled puff pastry sheet 500g/1lb 2oz asparagus spears, trimmed to approximately 19cm/7½in 200g/7oz crème fraîche 1 lemon, zest only 1 tbsp chopped fresh chives olive oil, to drizzle 15g/½oz pine nuts 1 free-range egg, lightly beaten 4 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) salt and freshly ground black pepper 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 tbsp wholegrain mustard 2 tbsp honey 5 tsp olive oil 1 tbsp apple cider vinegar 1 lemon, zest only (optional)fresh rocket 1 lemon, zest only (optional) fresh rocket Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines.In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines.Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts.Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border.Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges.Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the puff pastry onto a baking tray with its baking paper. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. Use a sharp knife to carefully score a 2cm/¾in rectangular border into the pastry. Your trimmed asparagus should neatly fit within the scored lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. In a small bowl, combine the crème fraîche, lemon zest and chopped chives along with a pinch of salt and pepper. Spread the crème fraîche mixture within the borders of the pastry tart, taking care not to exceed the lines. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Arrange the asparagus spears snugly on top of the crème fraîche mixture. Drizzle some olive oil over the asparagus and sprinkle with the pine nuts. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Use a pastry brush to brush the pastry border with the beaten egg, then sprinkle the Parmesan around the border. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Bake the tart for 20–35 minutes, or until the pastry is golden brown and risen at the edges. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. Meanwhile, to make the honey and mustard dressing, in a small bowl whisk together the wholegrain mustard, honey, olive oil and apple cider vinegar. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. When ready to serve, drizzle the dressing over the warm tart. Finish with an extra zesting of lemon over the tart, if you like, and fresh rocket on the side. Recipe tips This recipe can easily be made gluten-free if you buy gluten-free pastry. Remember to cut the tough ends off the asparagus – but don’t discard them! You can freeze these ends and use them later in stocks and soups. This tart is best eaten straight away, but if you need to reheat the next day, heat through at 200C/180C Fan/Gas 6 for 10 minutes to regain some of the tart’s crispiness."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd5eb3bdbfd0cc01f46"
} | fb92cfaece487bb0950fa1f19b4c338e44a14a80d51b7c9e4e7d63c9e5bcbb76 | Pea risotto recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_risotto_66719_16x9.jpg A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. 300g/10½oz fresh or frozen peas3 tbsp olive oil1 large shallot, finely chopped5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter250g/9oz arborio or carnaroli rice115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 300g/10½oz fresh or frozen peas 3 tbsp olive oil 1 large shallot, finely chopped 5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock 10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter 250g/9oz arborio or carnaroli rice 115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve mascarpone, one spoonful per portion (optional)lemon zestfinely chopped fresh chives mascarpone, one spoonful per portion (optional) lemon zest finely chopped fresh chives Method Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside.Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute.Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed.Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside.In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed.Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next.Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite.Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas.Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Recipe tips Adding wine brings a significant depth of flavour and a touch of acidity to the dish, beautifully balancing the creaminess of the rice and cheese. If using wine, make sure the wine is completely absorbed before introducing any stock. Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Make this dish vegan or vegetarian by using vegetable stock and swapping Parmesan for vegan cheese. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pea_risotto_66719",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pea risotto 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/pea_risotto_66719_16x9.jpg A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. 300g/10½oz fresh or frozen peas3 tbsp olive oil1 large shallot, finely chopped5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter250g/9oz arborio or carnaroli rice115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve 300g/10½oz fresh or frozen peas 3 tbsp olive oil 1 large shallot, finely chopped 5 garlic cloves, crushed 750ml/1⅓ pints vegetable stock 10g/⅓oz fresh coriander 10g/⅓oz fresh basil 10g/⅓oz fresh chives 40g/1½oz unsalted butter 250g/9oz arborio or carnaroli rice 115ml/4fl oz white wine (optional) ½ lemon, juice and zest 100g/3½oz grated Parmesan (or similar vegetarian hard cheese), plus extra to serve mascarpone, one spoonful per portion (optional)lemon zestfinely chopped fresh chives mascarpone, one spoonful per portion (optional) lemon zest finely chopped fresh chives Method Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside.Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute.Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed.Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside.In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed.Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next.Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite.Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas.Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes then drain and set aside. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Heat a deep, heavy-based frying pan or sauté pan over a medium heat and add the olive oil. Add the shallot and fry for 3 minutes, then add the garlic and cook for another minute. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Meanwhile, in a separate saucepan, bring the stock to a gentle simmer, then lower the heat to keep it warm until needed. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. Add the cooked shallot and garlic to a high-speed blender along with the fresh herbs, half of the cooked peas and 160ml/5½fl oz of water. Blend until smooth then set aside. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. In the same deep, heavy-based frying pan used for the shallot and garlic, melt the butter over a medium heat, then add the rice and toast for 1 minute. If you're using white wine, add it to the rice and stir until it is fully absorbed. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Gradually add the warm stock, one ladleful at a time, with the pan over a low heat and maintaining a gentle simmer. Stir regularly, making sure that each ladleful is completely absorbed before adding the next. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Once all the stock has been absorbed, gently stir in the pea purée and allow it to incorporate. Turn the heat down to very low and continue cooking for another 10–15 minutes, stopping when the rice is tender yet retains a slight bite. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Remove the pan from the heat and stir in the lemon juice and zest, and Parmesan until the cheese has melted, then mix in the remaining cooked peas. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Divide between bowls and serve garnished with a spoon of mascarpone, if you like, along with lemon zest, chopped chives, and more Parmesan. Recipe tips Adding wine brings a significant depth of flavour and a touch of acidity to the dish, beautifully balancing the creaminess of the rice and cheese. If using wine, make sure the wine is completely absorbed before introducing any stock. Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Make this dish vegan or vegetarian by using vegetable stock and swapping Parmesan for vegan cheese."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd5eb3bdbfd0cc01f47"
} | c5548c355ba6035e2144ef711e2c002eebc73a0ad8a391ef35b2299b94993ee0 | Baked hake with roasted red peppers and potatoes recipe
To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½.Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed.To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes.Finally add the thyme, stir everything together and transfer to a baking tray to cool.To make the hake, turn the oven up to 240C/220C Fan/Gas 9.On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders.Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important!Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. Finally add the thyme, stir everything together and transfer to a baking tray to cool. Finally add the thyme, stir everything together and transfer to a baking tray to cool. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/baked_hake_red_peppers_37420",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked hake with roasted red peppers and potatoes recipe",
"content": "To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½.Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed.To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes.Finally add the thyme, stir everything together and transfer to a baking tray to cool.To make the hake, turn the oven up to 240C/220C Fan/Gas 9.On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders.Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important!Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Meanwhile, cover the bread with water and leave to soak for 10 minutes. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes. Finally add the thyme, stir everything together and transfer to a baking tray to cool. Finally add the thyme, stir everything together and transfer to a baking tray to cool. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. To make the hake, turn the oven up to 240C/220C Fan/Gas 9. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders. Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important! Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges. Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd6eb3bdbfd0cc01f48"
} | ede1d4c99975fc84d2cc86a5722148ff968ad3088f64892dc280e2599a56fb68 | Fried gurnard with sweetcorn relish recipe
Fried gurnard with sweetcorn relish and jalapeño mayonnaise An average of 5.0 out of 5 stars from 1 rating Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. sunflower oil, for deep-frying1 free-range egg, beaten50g/1¾oz plain flour100g/3½oz fine polenta1 x 600g/1lb 5oz gurnard, filleted and pin-boned sunflower oil, for deep-frying 1 free-range egg, beaten 50g/1¾oz plain flour 100g/3½oz fine polenta 1 x 600g/1lb 5oz gurnard, filleted and pin-boned 1 small red onion, finely diced1 green chilli, seeds in and finely chopped1 lime, juice1 tbsp coriander, chopped (save a few pretty bits for the finished dish)1 fresh corn on the cob, cooked and kernels removed3 ripe plum tomatoes1 tsp caster sugar50ml/2fl oz olive oil 1 small red onion, finely diced 1 green chilli, seeds in and finely chopped 1 lime, juice 1 tbsp coriander, chopped (save a few pretty bits for the finished dish) 1 fresh corn on the cob, cooked and kernels removed 3 ripe plum tomatoes 1 tsp caster sugar 50ml/2fl oz olive oil 2 medium free-range egg yolks250ml/9fl oz sunflower oil10g flatleaf parsley, leaves only, chopped10g coriander, leaves only, chopped30g/1oz rocket leaves, chopped15g/½oz grated parmesan cheese20ml/¾fl oz verjus40g/1½oz chopped jalapeño pepper, from a jar1 tsp sea salt 2 medium free-range egg yolks 250ml/9fl oz sunflower oil 10g flatleaf parsley, leaves only, chopped 10g coriander, leaves only, chopped 30g/1oz rocket leaves, chopped 15g/½oz grated parmesan cheese 20ml/¾fl oz verjus 40g/1½oz chopped jalapeño pepper, from a jar 1 tsp sea salt 1 lime, halved fresh coriander leaves 1 lime, halved fresh coriander leaves Method For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/polenta-coated_gurnard_76777",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried gurnard with sweetcorn relish recipe",
"content": "Fried gurnard with sweetcorn relish and jalapeño mayonnaise An average of 5.0 out of 5 stars from 1 rating Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. sunflower oil, for deep-frying1 free-range egg, beaten50g/1¾oz plain flour100g/3½oz fine polenta1 x 600g/1lb 5oz gurnard, filleted and pin-boned sunflower oil, for deep-frying 1 free-range egg, beaten 50g/1¾oz plain flour 100g/3½oz fine polenta 1 x 600g/1lb 5oz gurnard, filleted and pin-boned 1 small red onion, finely diced1 green chilli, seeds in and finely chopped1 lime, juice1 tbsp coriander, chopped (save a few pretty bits for the finished dish)1 fresh corn on the cob, cooked and kernels removed3 ripe plum tomatoes1 tsp caster sugar50ml/2fl oz olive oil 1 small red onion, finely diced 1 green chilli, seeds in and finely chopped 1 lime, juice 1 tbsp coriander, chopped (save a few pretty bits for the finished dish) 1 fresh corn on the cob, cooked and kernels removed 3 ripe plum tomatoes 1 tsp caster sugar 50ml/2fl oz olive oil 2 medium free-range egg yolks250ml/9fl oz sunflower oil10g flatleaf parsley, leaves only, chopped10g coriander, leaves only, chopped30g/1oz rocket leaves, chopped15g/½oz grated parmesan cheese20ml/¾fl oz verjus40g/1½oz chopped jalapeño pepper, from a jar1 tsp sea salt 2 medium free-range egg yolks 250ml/9fl oz sunflower oil 10g flatleaf parsley, leaves only, chopped 10g coriander, leaves only, chopped 30g/1oz rocket leaves, chopped 15g/½oz grated parmesan cheese 20ml/¾fl oz verjus 40g/1½oz chopped jalapeño pepper, from a jar 1 tsp sea salt 1 lime, halved fresh coriander leaves 1 lime, halved fresh coriander leaves Method For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta.Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper.To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside.For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise.Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine.To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) For the gurnard, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with sunflower oil. Heat to 180C. (To check the oil is at the right temperature, drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Place the flour, egg and polenta in three dishes and dip the fish through the three dishes in that order to coat it in flour, egg and polenta. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. Carefully lower the fish into the fat and fry for 4-6 minutes, then remove and drain on kitchen paper. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. To make the relish, put all the ingredients in a large bowl, season with salt and pepper, mix and set aside. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. For the jalapeño mayonnaise, put the egg yolks into a food processor and start to blend. Gradually add the oil in a thin stream until you have the consistency of mayonnaise. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. Remove the mayonnaise from the food processor and place in a large bowl. Add the remaining ingredients and mix to combine. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves. To serve, place the fried fish on serving plates with the relish and jalapeño mayonnaise alongside. Garnish with the lime halves and fresh coriander leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd6eb3bdbfd0cc01f49"
} | 73c8eedfac1202d21dd71022be6f81bb5f46640d0e11085f171349fbddf6dd2f | Pan-fried mackerel with spring vegetable nage recipe
An average of 5.0 out of 5 stars from 5 ratings This simple but flavoursome fish soup is served with lots of fresh vegetables in creamy herb broth. 1 lemon, finely pared zest and juice400ml/14fl oz good-quality vegetable stock12 asparagus spears, trimmed100g/3½oz podded peaslight rapeseed oil, for cooking2 shallots, peeled and chopped1 garlic clove, chopped4 young carrots, peeled and sliced1 fennel bulb, trimmed and chopped100ml/3½fl oz double cream4 small spring onions, trimmed and sliced1 tsp chopped fresh mint1 tsp chopped fresh chervil1 tsp chopped fresh tarragonCornish sea salt and freshly ground black pepper 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped 4 young carrots, peeled and sliced 1 fennel bulb, trimmed and chopped 100ml/3½fl oz double cream 4 small spring onions, trimmed and sliced 1 tsp chopped fresh mint 1 tsp chopped fresh chervil 1 tsp chopped fresh tarragon Cornish sea salt and freshly ground black pepper oil, for frying2 mackerel, fins and gills cut off, scaled, gutted and pin-boneddrizzle lemon oil, to serve oil, for frying 2 mackerel, fins and gills cut off, scaled, gutted and pin-boned drizzle lemon oil, to serve Method To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice.Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper.To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat.To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pan-fried_bream_with_67774",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried mackerel with spring vegetable nage recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This simple but flavoursome fish soup is served with lots of fresh vegetables in creamy herb broth. 1 lemon, finely pared zest and juice400ml/14fl oz good-quality vegetable stock12 asparagus spears, trimmed100g/3½oz podded peaslight rapeseed oil, for cooking2 shallots, peeled and chopped1 garlic clove, chopped4 young carrots, peeled and sliced1 fennel bulb, trimmed and chopped100ml/3½fl oz double cream4 small spring onions, trimmed and sliced1 tsp chopped fresh mint1 tsp chopped fresh chervil1 tsp chopped fresh tarragonCornish sea salt and freshly ground black pepper 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped 4 young carrots, peeled and sliced 1 fennel bulb, trimmed and chopped 100ml/3½fl oz double cream 4 small spring onions, trimmed and sliced 1 tsp chopped fresh mint 1 tsp chopped fresh chervil 1 tsp chopped fresh tarragon Cornish sea salt and freshly ground black pepper oil, for frying2 mackerel, fins and gills cut off, scaled, gutted and pin-boneddrizzle lemon oil, to serve oil, for frying 2 mackerel, fins and gills cut off, scaled, gutted and pin-boned drizzle lemon oil, to serve Method To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice.Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper.To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat.To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. To make the spring vegetable nage, place a saucepan over a medium heat and, once warmed, add the lemon zest. Heat for 1 minute to release the oils then pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Set aside to cool. Once cooled, add the lemon juice. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. Blanch the asparagus and peas until just tender then drain and refresh in cold water, drain again and set aside. Heat a little rapeseed oil in a saucepan and sweat the shallots and garlic for 1 minute without colouring then add the carrots and fennel. Sweat for 2 minutes then add the stock mixture. Simmer until the carrots soften slightly, about 5 minutes. Add the cream and continue to simmer for a couple of minutes. Season with salt and pepper. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To make the pan-fried mackerel, heat a large non-stick frying pan and add a drizzle of oil. Once hot, place the fish in skin-side down for 2 minutes until the skin begins to crisp around the edges. Flip the fish over and take the pan off the heat. The fish will continue to cook in the residual heat. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve. To serve, add the blanched asparagus and peas, spring onions and herbs to the nage and simmer for 1 minute. Ladle the nage into four warmed bowls then top with the fish, skin-side up, divided into portions. Drizzle with the lemon oil and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd6eb3bdbfd0cc01f4a"
} | 553fd84faefd635841137dda7cc9d19b57c4810cea706aa4b2b2ab6a0e6645d6 | Cornish fish stew recipe
Preheat the oven to 180C/160C Fan/Gas 4.To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour.To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes.Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes.Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt.Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/cornish_fish_stew_02678",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cornish fish stew recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour.To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes.Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes.Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt.Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the marinated fish and seafood, put the monkfish, gurnard and scallops into a bowl and add the garlic, rosemary, lemon zest and olive oil. Season with salt and pepper. Mix carefully, cover and leave to marinate in the fridge for 1 hour. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. To make the stock, line a flameproof roasting tin with a sheet of baking paper. Lay the reserved fish parts and bones on the paper and roast for 25 minutes. Turn them over and roast for another 25 minutes. Scrape the fish bones and parts from the paper and return to the tin. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Place the tin over a medium heat on the hob. Add the wine, stirring and scraping to deglaze the tin. Simmer for 5 minutes, then tip everything into a casserole and add water to cover. Bring to the boil and skim off any impurities from the surface. Lower the heat and simmer for 30 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Meanwhile, to make the stew, heat the olive oil in another large saucepan. Add the onions, garlic, fennel and red peppers. Cook, stirring occasionally, for 5 minutes. Add the chilli flakes, orange zest, saffron, bay leaves and rosemary and cook for 2 minutes. Stir in the tomato purée and cook, stirring frequently, for 5 minutes. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. Add the chopped tomatoes and orange juice. Cook, stirring occasionally, for 10 minutes. Pour the fish stock through a sieve into the stew and simmer for 20 minutes. Taste and adjust the seasoning, if necessary. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. To make the croûtes, heat a 1cm/½in layer of rapeseed oil in a wide frying pan. When hot, shallow fry the bread slices until golden on both sides. Drain the croûtes on kitchen paper, rub with the cut surface of the garlic and season with salt. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. Add the monkfish to the stew and cook for 1 minute. Discard any mussels with broken shells and any that refuse to close when tapped. Add the gurnard, scallops and mussels and cook for another 2 minutes. Finally add the squid and cook for 2 minutes. Discard any mussels that remain closed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. For the spicy anchovy mayonnaise, place all of the ingredients except the oil into a blender or small food processor and blitz for 1 minute. With the motor running, very slowly add the oil through the funnel, making sure all the oil is fully incorporated before adding more. Season the mayonnaise and scrape into a bowl. Cover and refrigerate until needed. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side. Serve the stew with the croûtes and spicy anchovy mayonnaise on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd6eb3bdbfd0cc01f4b"
} | 4e36ddd48377410d3f37569a3dcf8f7463f2962ea16f2af3f86d05eb34e8ee51 | Monkfish with sage and onion stuffing recipe
For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly.Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper.Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes.Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes.When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices.Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted.Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well.Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes.Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter.For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter.Strain the sage butter mixture, reserving the liquid butter.Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup.Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly.To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. Strain the sage butter mixture, reserving the liquid butter. Strain the sage butter mixture, reserving the liquid butter. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/monkfish_with_sage_and_46480",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Monkfish with sage and onion stuffing recipe",
"content": "For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly.Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper.Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes.Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes.When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices.Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted.Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well.Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes.Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter.For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter.Strain the sage butter mixture, reserving the liquid butter.Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup.Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly.To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Season with salt and freshly ground black pepper. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Carefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Drain well. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 2-3 minutes, stirring well, until golden-brown on all sides. Add the blanched Brussels sprouts and fry for a further 4-5 minutes. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. Add the chestnuts, sage and butter and season with salt and freshly ground black pepper. Continue to fry the mixture until everything is warmed through, golden-brown and well combined. Drain off any excess butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. For the dressing, heat the butter in a frying pan and cook the garlic and sage leaves for 1-2 minutes, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top of the butter. Strain the sage butter mixture, reserving the liquid butter. Strain the sage butter mixture, reserving the liquid butter. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Meanwhile, bring the port, red wine vinegar, red wine, shallots and sugar to the boil in a saucepan. Reduce the heat to a simmer and continue to cook until the sauce has reduced to a syrup. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. Stir in the strained liquid butter, cranberries, sage and garlic and season with salt and freshly ground black pepper. Continue to simmer the mixture until the cranberries have softened slightly. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing. To serve, spoon the roasted vegetables into the centre of four serving plates. Slice the stuffed monkfish fillets into three pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd6eb3bdbfd0cc01f4c"
} | 58feb3c1f3999ecde3e0a6682e572e037951c6524f80dc696727af90162f4e4f | Grilled monkfish wrapped in pancetta with mash recipe
To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste.Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month.To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6.Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little.When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact.Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated.To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook.Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes.Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes.Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes.To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/grilled_gurnard_79295",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Grilled monkfish wrapped in pancetta with mash recipe",
"content": "To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste.Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month.To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6.Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little.When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact.Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated.To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook.Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes.Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes.Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes.To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. To make the lemon and sage butter, place the chopped sage, shallot, garlic, lemon zest and juice in a bowl. Add the softened butter and mix with a spatula until evenly blended. Season with salt and pepper to taste. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. Lay a sheet of baking paper on a work surface and spoon the butter onto it. Wrap the butter in the paper, rolling it into a long sausage shape. This can be kept in the fridge for up to 3 days or frozen for 1 month. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. To make the parsnip mash, preheat the oven to 200C/180C Fan/Gas 6. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. Place each whole parsnip on top of a tablespoon pile of rock salt on a baking tray. Cook for 1 hour, then set aside to cool a little. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. When you can handle the parsnips without burning yourself, carefully cut them lengthways and scoop the cooked flesh out into a bowl, keeping the outside skin intact. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. Add the butter, Parmesan and chives to the bowl and mash with the cooked parsnip. Taste and season with salt and pepper. Divide the parsnip mash between the parsnip shells, then slice each in half and lay them onto a baking tray, ready to be reheated. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. To make the monkfish, preheat the grill to a medium setting. Take the fish out of the fridge 30 minutes before cooking as this will help you get a good even cook. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Season the fillets with salt, pepper and the lemon zest. Place three sage leaves on the skin of each fillet and then wrap three slices of pancetta around each one, encasing the sage beneath the pancetta. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Arrange the fish, skin-side up, on an oiled baking tray and place under the grill for 6 minutes. If the fish fillets are very thick, they may need another couple of minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Rest for 2 minutes on the hot tray and place three thick slices of the lemon and sage butter on top of each fish fillet. Place back under the grill for 2 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. Meanwhile, to reheat the parsnip mash, place back into the oven at 200C/180C Fan/Gas 6 for 15 minutes. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately. To serve, warm four plates and lay two parsnip halves on each plate. Carefully lift the gurnard from the baking tray and place next to the parsnips. Share any butter left on the tray between the four plates and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd7eb3bdbfd0cc01f4d"
} | 8b9c7b040bcc3df8bf49f1debf7815a20ac9cc00a1a43c288a4a1ddd7cce8924 | Poached plaice with vegetable and bean stew recipe
An average of 5.0 out of 5 stars from 2 ratings This fish supper is served alongside a winter vegetable stew and fresh salsa for perfect mid-week comfort food. 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmedgood drizzle olive oil1 lemon, zest and juice1 tsp chopped fresh thyme leavessalt and freshly ground black pepper 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper 1 tbsp olive oil50g/1¾oz unsalted butter1 onion, finely chopped1 tin salted anchovies in olive oil, drained and chopped8 slices salami, sliced1 garlic clove, finely chopped1 celery stick, finely sliced1 leek, finely sliced1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh thyme leaves500ml/18fl oz fish or vegetable stocksalt and freshly ground black pepperseasonal green vegetables and crusty bread, to serve 1 tbsp olive oil 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tin salted anchovies in olive oil, drained and chopped 8 slices salami, sliced 1 garlic clove, finely chopped 1 celery stick, finely sliced 1 leek, finely sliced 1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh thyme leaves 500ml/18fl oz fish or vegetable stock salt and freshly ground black pepper seasonal green vegetables and crusty bread, to serve handful fresh flatleaf parsleyhandful fresh mint leaves1 tbsp capers in brine, drained1 gherkin1 tsp English mustard2 tbsp extra virgin olive oilsalt and freshly ground black pepper handful fresh flatleaf parsley handful fresh mint leaves 1 tbsp capers in brine, drained 1 gherkin 1 tsp English mustard 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes.To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside.To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/poached_plaice_with_45208",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poached plaice with vegetable and bean stew recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This fish supper is served alongside a winter vegetable stew and fresh salsa for perfect mid-week comfort food. 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmedgood drizzle olive oil1 lemon, zest and juice1 tsp chopped fresh thyme leavessalt and freshly ground black pepper 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper 1 tbsp olive oil50g/1¾oz unsalted butter1 onion, finely chopped1 tin salted anchovies in olive oil, drained and chopped8 slices salami, sliced1 garlic clove, finely chopped1 celery stick, finely sliced1 leek, finely sliced1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh thyme leaves500ml/18fl oz fish or vegetable stocksalt and freshly ground black pepperseasonal green vegetables and crusty bread, to serve 1 tbsp olive oil 50g/1¾oz unsalted butter 1 onion, finely chopped 1 tin salted anchovies in olive oil, drained and chopped 8 slices salami, sliced 1 garlic clove, finely chopped 1 celery stick, finely sliced 1 leek, finely sliced 1 carrot, peeled and diced 6 chestnut mushrooms, quartered 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh thyme leaves 500ml/18fl oz fish or vegetable stock salt and freshly ground black pepper seasonal green vegetables and crusty bread, to serve handful fresh flatleaf parsleyhandful fresh mint leaves1 tbsp capers in brine, drained1 gherkin1 tsp English mustard2 tbsp extra virgin olive oilsalt and freshly ground black pepper handful fresh flatleaf parsley handful fresh mint leaves 1 tbsp capers in brine, drained 1 gherkin 1 tsp English mustard 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes.To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside.To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the plaice, place the fish on a chopping board and cut into equal-sized pieces (usually you will get 2 or 3 pieces out of each fillet so 8–10 from 1 whole fish). Season the fish all over with some pepper, drizzle of olive oil and the lemon zest and thyme leaves. Leave to marinate for at least 30 minutes in the fridge. Remember to bring the fish to room temperature before cooking. (The salt will be added later as it will draw out the water and cure the fish.) To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the stew, heat the oil and butter in a large saucepan over a medium heat. Add the onion, anchovies and salami and cook until the onion begins to soften. Season with a pinch of salt and a few turns of pepper. Add the garlic, celery, leek, carrot and mushrooms and cook for 5 minutes, stirring from time to time to ensure even cooking. Add the beans, thyme and stock and simmer for 20 minutes. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To make the salsa, finely chop the herbs, capers and gherkin or whizz up in a small food processor and transfer to a bowl. Add the mustard and oil and season with salt and pepper. Set aside. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like. To serve, season the plaice with salt and poach in a saucepan of gently simmering water with the lid on for 3 minutes then remove from the pan. Season with salt, pepper and lemon juice. Divide the stew between two warmed bowls and serve with green vegetables and hunks of crusty bread, if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd7eb3bdbfd0cc01f4e"
} | 0651059aa0e6d791eab4f332bc54dcfd87bb6c34c5292b402efd0d280515e4fd | Outlaw’s kedgeree recipe
An average of 5.0 out of 5 stars from 3 ratings Nathan Outlaw’s kedgeree is packed with herbs and two types of fish. Substitute the herbs with whatever is available, and buy the stock if you don’t have time to make it. 1 onion, finely chopped3 carrots, peeled and finely chopped3 sticks celery, finely chopped1 leek, trimmed, washed and finely chopped1 garlic clove, crushed5 white peppercorns1 star anise1 tsp fennel seedspinch sea salt250ml/9fl oz dry white winesmall sprig thyme½ handful parsley stalks 1 onion, finely chopped 3 carrots, peeled and finely chopped 3 sticks celery, finely chopped 1 leek, trimmed, washed and finely chopped 1 garlic clove, crushed 5 white peppercorns 1 star anise 1 tsp fennel seeds pinch sea salt 250ml/9fl oz dry white wine small sprig thyme ½ handful parsley stalks 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces300g/10½oz basmati ricesplash sunflower oil50g/1¾oz unsalted butter½ white onion, finely chopped1 celery stick (de-stringed with a vegetable peeler), thinly sliced1 leek (white part only), well washed and thinly sliced1 carrot, peeled and cut into small dice700ml/1¼ pint vegetable stock (from above)pinch saffron strands½ tsp curry powder½ tsp ground turmeric1 tbsp white wine vinegar4 free-range eggs2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh mint2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepperlemon wedges, to serve 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces 200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces 300g/10½oz basmati rice splash sunflower oil 50g/1¾oz unsalted butter ½ white onion, finely chopped 1 celery stick (de-stringed with a vegetable peeler), thinly sliced 1 leek (white part only), well washed and thinly sliced 1 carrot, peeled and cut into small dice 700ml/1¼ pint vegetable stock (from above) pinch saffron strands ½ tsp curry powder ½ tsp ground turmeric 1 tbsp white wine vinegar 4 free-range eggs 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh mint 2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepper lemon wedges, to serve Method To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe).To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6.Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring.Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked.Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes.To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/outlaws_kedgeree_35437",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Outlaw’s kedgeree recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Nathan Outlaw’s kedgeree is packed with herbs and two types of fish. Substitute the herbs with whatever is available, and buy the stock if you don’t have time to make it. 1 onion, finely chopped3 carrots, peeled and finely chopped3 sticks celery, finely chopped1 leek, trimmed, washed and finely chopped1 garlic clove, crushed5 white peppercorns1 star anise1 tsp fennel seedspinch sea salt250ml/9fl oz dry white winesmall sprig thyme½ handful parsley stalks 1 onion, finely chopped 3 carrots, peeled and finely chopped 3 sticks celery, finely chopped 1 leek, trimmed, washed and finely chopped 1 garlic clove, crushed 5 white peppercorns 1 star anise 1 tsp fennel seeds pinch sea salt 250ml/9fl oz dry white wine small sprig thyme ½ handful parsley stalks 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces300g/10½oz basmati ricesplash sunflower oil50g/1¾oz unsalted butter½ white onion, finely chopped1 celery stick (de-stringed with a vegetable peeler), thinly sliced1 leek (white part only), well washed and thinly sliced1 carrot, peeled and cut into small dice700ml/1¼ pint vegetable stock (from above)pinch saffron strands½ tsp curry powder½ tsp ground turmeric1 tbsp white wine vinegar4 free-range eggs2 tsp finely chopped fresh tarragon2 tsp finely chopped fresh mint2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepperlemon wedges, to serve 200g/7oz smoked haddock, skinned, checked for pin bones and cut into 2cm/¾in pieces 200g/7oz smoked mackerel, skinned and cut into 2cm/¾in pieces 300g/10½oz basmati rice splash sunflower oil 50g/1¾oz unsalted butter ½ white onion, finely chopped 1 celery stick (de-stringed with a vegetable peeler), thinly sliced 1 leek (white part only), well washed and thinly sliced 1 carrot, peeled and cut into small dice 700ml/1¼ pint vegetable stock (from above) pinch saffron strands ½ tsp curry powder ½ tsp ground turmeric 1 tbsp white wine vinegar 4 free-range eggs 2 tsp finely chopped fresh tarragon 2 tsp finely chopped fresh mint 2 tsp finely chopped fennel fronds or dill sea salt and freshly ground black pepper lemon wedges, to serve Method To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe).To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6.Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring.Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked.Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes.To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the vegetable stock, put all the vegetables, garlic, spices and salt into a large saucepan and add enough water to just cover them. Bring to the boil, then turn down the heat and simmer for 30 minutes. Remove from the heat. Pour the wine into the stock and add the herbs and then leave to cool before straining. For best results, leave overnight in the fridge before straining to remove all the solids. The stock is now ready to use, or you can freeze it for up to 2 months – this will make about 1 litre /1¾ pint (any remaining stock can be used for another recipe). To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. To make the kedgeree, preheat the oven to 200C/180C Fan/Gas 6. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Soak the rice in a bowl of cold water for 15 minutes and then drain through a sieve. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Meanwhile, place a large ovenproof pan over a medium heat and add the oil and butter. When hot, add the onion, celery, leek and carrot and cook for 2 minutes without colouring. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Heat 700ml/1¼ pint of the stock in a separate pan to almost boiling. Add the soaked rice to the pan with the vegetables and then add the saffron, curry powder and turmeric. Pour the stock into the pan and cover with a lid. Place the pan into the oven for 14 minutes, or until the rice is cooked. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Meanwhile, pour water into a large saucepan, add the white wine vinegar and bring it to the boil. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Once the rice is cooked, remove it from the oven and stir through the smoked fish, then immediately replace the lid. Allow to stand for 3–5 minutes; the fish will cook in the residual heat. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. Crack the eggs into separate cups. Turn the saucepan of water down so that it’s just bubbling, then slide the eggs into the water carefully. Replace the lid and, keeping the water just ticking over, cook the eggs for 3–4 minutes. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side. To serve, season with salt and pepper and stir the herbs through the rice and fish mixture. Spoon the kedgeree onto warmed plates. Drain the eggs well and place on top of the rice. Finish with lemon wedges on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd7eb3bdbfd0cc01f4f"
} | c93a9cf581b19bf814b2e101d60e5fa50d87c932d3e6a94413ced6ee7e69b999 | Whole butterflied mackerel with grilled asparagus recipe
An average of 3.0 out of 5 stars from 1 rating This recipe is mainly cooked on the barbecue – the barbecued mackerel and asparagus are then drizzled in a lemon butter. 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned2 garlic cloves, finely chopped2 tbsp chopped fresh thyme2 tbsp olive oilsea salt and freshly ground black pepper 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper 250g/9oz unsalted butter, softened1 banana shallot, peeled and finely chopped1 garlic clove, finely chopped80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish)3 tbsp chopped fresh mint3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds1 lemon, zest and juice, plus two lemons, halved, to servesea salt and freshly ground black pepper 250g/9oz unsalted butter, softened 1 banana shallot, peeled and finely chopped 1 garlic clove, finely chopped 80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish) 3 tbsp chopped fresh mint 3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds 1 lemon, zest and juice, plus two lemons, halved, to serve sea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, boiled and cooled3 tbsp mayonnaise1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon1 tbsp snipped fresh chives 500g/1lb 2oz new potatoes, boiled and cooled 3 tbsp mayonnaise 1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon 1 tbsp snipped fresh chives 20 asparagus spears, woody ends removed 20 asparagus spears, woody ends removed Method To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue.To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm.Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/whole_butterflied_67048",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole butterflied mackerel with grilled asparagus recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating This recipe is mainly cooked on the barbecue – the barbecued mackerel and asparagus are then drizzled in a lemon butter. 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned2 garlic cloves, finely chopped2 tbsp chopped fresh thyme2 tbsp olive oilsea salt and freshly ground black pepper 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper 250g/9oz unsalted butter, softened1 banana shallot, peeled and finely chopped1 garlic clove, finely chopped80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish)3 tbsp chopped fresh mint3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds1 lemon, zest and juice, plus two lemons, halved, to servesea salt and freshly ground black pepper 250g/9oz unsalted butter, softened 1 banana shallot, peeled and finely chopped 1 garlic clove, finely chopped 80g/2¾oz fresh horseradish, peeled and grated (or 2 tbsp creamed horseradish) 3 tbsp chopped fresh mint 3 tbsp chopped fresh tarragon 3 tbsp chopped fennel fronds 1 lemon, zest and juice, plus two lemons, halved, to serve sea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, boiled and cooled3 tbsp mayonnaise1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon1 tbsp snipped fresh chives 500g/1lb 2oz new potatoes, boiled and cooled 3 tbsp mayonnaise 1–2 tsp creamed horseradish 1 tbsp chopped fresh tarragon 1 tbsp snipped fresh chives 20 asparagus spears, woody ends removed 20 asparagus spears, woody ends removed Method To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue.To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm.Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the mackerel, lay the butterflied fillets on a baking tray and sprinkle over the garlic and thyme. Season with salt and pepper, drizzle with 1 tbsp oil and carefully rub the flavourings into the fish. Cover and leave to marinate in the fridge for 2 hours. Light the barbecue about 30 minutes before you plan to start cooking (or preheat a grill). To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the flavoured butter, place the butter, shallot, garlic, horseradish, mint, tarragon, fennel, lemon zest and juice in a bowl and season with salt and pepper. Mix thoroughly until evenly combined. Transfer this butter to a saucepan and heat slowly on the side of the barbecue. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. To make the potato salad, place all of the ingredients in a bowl and mix to combine. Set aside. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. When the barbecue coals are hot, cook the asparagus spears over a medium heat (rather than on the hottest part of the barbecue) for about 10 minutes, or until tender. Remove from the barbecue and keep warm. Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Oil the butterflied mackerel and place skin-side down on the hottest part of the barbecue and cook for about 5 minutes. Turn and cook for 3 minutes on the flesh side to finish. (The skin should have lifted, making it easy to turn the fish over.) Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves. Arrange the fish and asparagus on warm plates, divide the butter between them and serve with the potato salad and lemon halves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd7eb3bdbfd0cc01f50"
} | 1d36ff5eda10dcf7f7431ecb3be9af5ff417ae30ad324b4a85c0c4621d6f1b70 | Monkfish scampi and watercress soup recipe
An average of 5.0 out of 5 stars from 4 ratings Chunks of monkfish make a mighty scampi, deep fried with lemon zest, and served with a wholesome watercress and spinach soup. olive oil, for cooking50g/1¾oz unsalted butter1 small onion, sliced2 garlic cloves, sliced1 large potato, peeled and thinly sliced800ml/1½ pints vegetable stock2 large bunches watercress, washed and driedlarge handful spinach, washed and driedsea salt and freshly ground black pepper olive oil, for cooking 50g/1¾oz unsalted butter 1 small onion, sliced 2 garlic cloves, sliced 1 large potato, peeled and thinly sliced 800ml/1½ pints vegetable stock 2 large bunches watercress, washed and dried large handful spinach, washed and dried sea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet1 lemon, zest onlyoil, for deep frying100g/3½oz plain flour2 free-range eggs, beaten200g/7oz Japanese panko breadcrumbssea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet 1 lemon, zest only oil, for deep frying 100g/3½oz plain flour 2 free-range eggs, beaten 200g/7oz Japanese panko breadcrumbs sea salt and freshly ground black pepper extra virgin olive oil extra virgin olive oil Method To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender.Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside.To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest.When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning.Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/monkfish_scampi_69371",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Monkfish scampi and watercress soup recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Chunks of monkfish make a mighty scampi, deep fried with lemon zest, and served with a wholesome watercress and spinach soup. olive oil, for cooking50g/1¾oz unsalted butter1 small onion, sliced2 garlic cloves, sliced1 large potato, peeled and thinly sliced800ml/1½ pints vegetable stock2 large bunches watercress, washed and driedlarge handful spinach, washed and driedsea salt and freshly ground black pepper olive oil, for cooking 50g/1¾oz unsalted butter 1 small onion, sliced 2 garlic cloves, sliced 1 large potato, peeled and thinly sliced 800ml/1½ pints vegetable stock 2 large bunches watercress, washed and dried large handful spinach, washed and dried sea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet1 lemon, zest onlyoil, for deep frying100g/3½oz plain flour2 free-range eggs, beaten200g/7oz Japanese panko breadcrumbssea salt and freshly ground black pepper 500g/1lb 2oz trimmed monkfish fillet 1 lemon, zest only oil, for deep frying 100g/3½oz plain flour 2 free-range eggs, beaten 200g/7oz Japanese panko breadcrumbs sea salt and freshly ground black pepper extra virgin olive oil extra virgin olive oil Method To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender.Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside.To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest.When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning.Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. To make the soup, heat a medium saucepan and add a drizzle of oil and the butter. Once melted and hot, add the onion and garlic and cook for a minute without colouring. Add the sliced potato and then pour on enough of the vegetable stock to cover. Simmer for about 10 minutes, or until the potato is cooked. Cool slightly, then transfer the contents of the pan to a blender. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. Place a frying pan over a medium-high heat and add a little more oil. Add the watercress and spinach and fry briefly until just wilted. Remove from the heat and add the watercress and spinach to the blender with the other ingredients. Blend until smooth. (You may need to strain into another pan to get any large stalks out). Season with salt and pepper to taste. Set aside. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. To make the monkfish, cut the fish into thumb-sized pieces and season with salt, pepper and lemon zest, reserving a little of the lemon zest to serve. Heat the oil in a deep fryer to 200C (CAUTION: hot oil can be dangerous. Do not leave unattended). Put the flour, eggs, and breadcrumbs in three separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray. Fry the fish pieces for about 2 minutes in the hot oil, or until golden-brown and crisp. Carefully remove from the hot oil and transfer to a plate lined with kitchen paper. Season the scampi with salt and lemon zest. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. When you are ready to serve, pour the watercress soup back into a pan. Heat through gently. Taste and adjust the seasoning. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve. Divide the soup between among four warmed bowls. Top with the monkfish scampi and finish each serving with a drizzle of good-quality olive oil to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd8eb3bdbfd0cc01f51"
} | 92e63d68f456f9264b52a99384d11390793b4a8a6f1688643f9ba0ddb9017a98 | Pan-fried gurnard with beans, ham and relish recipe
To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes.Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks.To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish.To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix.Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat.To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper.To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pan-fried_gurnard_with_40177",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried gurnard with beans, ham and relish recipe",
"content": "To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes.Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks.To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish.To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix.Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat.To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper.To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. To make the red pepper relish, place a large saucepan or seasoned cast iron pan over a medium heat. When the pan is hot, add the olive oil and onion and fry for 3 minutes until softened. Add the garlic and red chilli and cook for another 2 minutes, stirring occasionally. Add the smoked paprika and the chopped red peppers and cook for 4 minutes. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. Add all the remaining ingredients and cook over a low heat, stirring occasionally, until the relish is well reduced. Once the relish starts to catch on the bottom of the pan, stir the mix continuously until it looks like bubbling lava. Transfer to a bowl and keep warm, or to a container and leave to cool. Once cooled, the relish can be stored in a sealed container in the fridge for up to 2 weeks. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To make the beans, heat the oil and half the butter in a large saucepan over a medium heat. When the butter starts to bubble, add the onion, garlic and celery and fry for 6 minutes, stirring occasionally. Next add the anchovy fillets and Parma ham and cook for 5 minutes, stirring often. Now add the beans, stock and vinegar and simmer gently for 5 minutes while you cook the fish. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. To cook the gurnard, mix together the smoked paprika, thyme and salt and season the fillets of fish all over with this mix. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. Take a large non-stick pan or seasoned iron pan and heat it over a medium-high heat. When the pan is hot, add the olive oil and lay the fish skin-side down (you may need to do this in batches, depending on the size of your pan). Gently fry the fish fillets for 3 minutes until the edges start to turn golden, then carefully turn the fish over and reduce the heat slightly. Cook for a further minute and then remove the pan from the heat. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To finish the beans and ham, stir the herbs and the remaining butter into the beans, stirring continuously until the butter is incorporated. Taste for salt levels and adjust if necessary, then finish with black pepper. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately. To serve, divide the beans between four warmed soup plates or big bowls. Top with the cooked gurnard and then add a heaped tablespoon of red pepper relish on top of each fillet. Drizzle a little extra virgin olive oil over each dish and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd8eb3bdbfd0cc01f52"
} | 649e8fa36920d79e38fe7d47e77e891b01e101d98e270cf5041d988064c563d8 | Cod and parsley stuffed jacket potato recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_and_parsley_stuffed_30774_16x9.jpg Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting. 4 large baking potatoes (roughly 225g/8oz each)olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)2 garlic cloves, crushed1 bay leaf300g/10½oz cod fillet, skin removed, boneless3 tbsp roughly chopped fresh parsley55g/2oz cheddar, gratedextra virgin olive oil, for drizzlingsalt and freshly ground black pepper1 lemon, cut into wedges, to servehandful watercress, leaves picked, to serve 4 large baking potatoes (roughly 225g/8oz each) olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary) 2 garlic cloves, crushed 1 bay leaf 300g/10½oz cod fillet, skin removed, boneless 3 tbsp roughly chopped fresh parsley 55g/2oz cheddar, grated extra virgin olive oil, for drizzling salt and freshly ground black pepper 1 lemon, cut into wedges, to serve handful watercress, leaves picked, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden.Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/cod_and_parsley_stuffed_30774",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cod and parsley stuffed jacket potato 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/cod_and_parsley_stuffed_30774_16x9.jpg Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting. 4 large baking potatoes (roughly 225g/8oz each)olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)2 garlic cloves, crushed1 bay leaf300g/10½oz cod fillet, skin removed, boneless3 tbsp roughly chopped fresh parsley55g/2oz cheddar, gratedextra virgin olive oil, for drizzlingsalt and freshly ground black pepper1 lemon, cut into wedges, to servehandful watercress, leaves picked, to serve 4 large baking potatoes (roughly 225g/8oz each) olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary) 2 garlic cloves, crushed 1 bay leaf 300g/10½oz cod fillet, skin removed, boneless 3 tbsp roughly chopped fresh parsley 55g/2oz cheddar, grated extra virgin olive oil, for drizzling salt and freshly ground black pepper 1 lemon, cut into wedges, to serve handful watercress, leaves picked, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden.Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Meanwhile, for the filling, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd8eb3bdbfd0cc01f53"
} | 175889e5360c5ef1f936c9893a3cd97af6349d5d8eb65812e192596f7cf91337 | Lobster and asparagus tart recipe
An average of 4.0 out of 5 stars from 1 rating These individual tarts are the perfect starter for a summer dinner party. For this recipe you will need four 10cm/4in tins 250g/9oz plain flour2 tsp finely chopped thyme leaves150g/5½oz cold unsalted butter, cubed1 free-range egg, beaten1 free-range egg yolk, beaten with 1 tbsp milksalt 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed 1 free-range egg, beaten 1 free-range egg yolk, beaten with 1 tbsp milk salt 2 leaves gelatine (bronze, if available), soaked in ice-cold water50g/1¾oz unsalted butter325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double creamsalt and freshly ground black pepper 2 leaves gelatine (bronze, if available), soaked in ice-cold water 50g/1¾oz unsalted butter 325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double cream salt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar1 tbsp finely chopped chervil, plus extra leaves, pickedsalt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces 8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar 1 tbsp finely chopped chervil, plus extra leaves, picked salt and freshly ground black pepper Method To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours.Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins.Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil.To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. Recipe tips You can make the mousse and tart cases the day before and assemble the tarts just before serving. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lobster_and_asparagus_59314",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lobster and asparagus tart recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These individual tarts are the perfect starter for a summer dinner party. For this recipe you will need four 10cm/4in tins 250g/9oz plain flour2 tsp finely chopped thyme leaves150g/5½oz cold unsalted butter, cubed1 free-range egg, beaten1 free-range egg yolk, beaten with 1 tbsp milksalt 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed 1 free-range egg, beaten 1 free-range egg yolk, beaten with 1 tbsp milk salt 2 leaves gelatine (bronze, if available), soaked in ice-cold water50g/1¾oz unsalted butter325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double creamsalt and freshly ground black pepper 2 leaves gelatine (bronze, if available), soaked in ice-cold water 50g/1¾oz unsalted butter 325g/11½oz trimmed and finely sliced asparagus 150ml/5fl oz double cream salt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar1 tbsp finely chopped chervil, plus extra leaves, pickedsalt and freshly ground black pepper 2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces 8 asparagus spears, thinly sliced lengthways 100ml/3½fl oz good quality olive oil 3 tbsp agrodolce or balsamic vinegar 1 tbsp finely chopped chervil, plus extra leaves, picked salt and freshly ground black pepper Method To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours.Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins.Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil.To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. To make the pastry, put the flour, salt, thyme and butter into a bowl and rub together until it looks like breadcrumbs. Add the milk and beaten egg and mix lightly until it comes together to form a dough. (Be careful not to overwork it.) Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 2 hours. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Meanwhile, melt the butter in a large pan over a medium heat. Add the asparagus and cook for about 3 minutes until soft, but not coloured. Pour in the cream, bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Squeeze out the excess water from the gelatin, then add to the asparagus mixture. Tip into a blender and blitz for 2 minutes until smooth. Set aside to cool. Once set, whip using an electric whisk until light and airy. Transfer to a piping bag and leave in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface and use it to line four 10cm/4in tins. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. Line the tart cases with baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the tart cases, brush with the egg wash and bake for 5 minutes. Set aside to cool. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. When ready to serve, dress the sliced asparagus with the olive oil, vinegar, salt, pepper and chopped chervil. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. To assemble, pipe the asparagus mousse into the tart cases, top with the lobster and garnish with the dressed asparagus and chervil leaves. Serve. Recipe tips You can make the mousse and tart cases the day before and assemble the tarts just before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd8eb3bdbfd0cc01f54"
} | 2ff0841efcef75bacafca85662e45bb6001fdd3137d7487361d0ff45eac600e0 | Hot smoked trout pâté with treacle soda bread recipe
Hot smoked trout pâté, whisky jelly and treacle soda bread An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_smoked_trout_pate_82070_16x9.jpg Start your festive dinner party with toasted homemade soda bread and Nathan Outlaw’s layered fish pâté. 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1 100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar Method To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer.Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. Recipe tips This recipe makes more treacle soda bread than needed for the pâté (2 loaves), but we guarantee it will get eaten! | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/hot_smoked_trout_pate_82070",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hot smoked trout pâté with treacle soda bread recipe",
"content": "Hot smoked trout pâté, whisky jelly and treacle soda bread An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_smoked_trout_pate_82070_16x9.jpg Start your festive dinner party with toasted homemade soda bread and Nathan Outlaw’s layered fish pâté. 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1 100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar Method To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer.Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. Recipe tips This recipe makes more treacle soda bread than needed for the pâté (2 loaves), but we guarantee it will get eaten!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd9eb3bdbfd0cc01f55"
} | 00cd079dc385503018ce988acb37eeda1483775c6bf49b23be0d64ba96def21d | Posh fish and chips recipe
To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel.Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm.Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt.When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper.Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/posh_fish_and_chips_17532",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Posh fish and chips recipe",
"content": "To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel.Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm.Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt.When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper.Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. To make the fish, first check the fish over for any bones and discard. Place each fish portion on a tray and sprinkle well with sea salt. Set aside for 10 minutes to draw out any excess water. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. Meanwhile, to make the fried potatoes, simmer the diced potatoes in a pan of boiling salted water for about 7 minutes until barely tender. Drain, refresh in cold water, drain again and set aside to dry off. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. To cook the fish, wash and pat dry the fish with kitchen paper or a clean tea towel. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. Heat a dash of oil in a frying pan over medium–high heat. Place the fish fillets skin-side down into the pan and fry for 3 minutes. Turn the heat down and add a knob of butter and then continue to fry for another 2 minutes. Add the herbs and season with lemon zest, salt and pepper. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. To cook the fried potatoes, heat a dash of oil in a pan and then carefully add the potato cubes. Fry for 6 minutes until crispy and golden-brown on all sides. Drain on kitchen paper, season and keep warm. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. Meanwhile, to make the tartare sauce, put the egg yolk, mustard and white wine vinegar into a bowl and whisk for 1 minute to combine. Gradually add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season this mayonnaise with a little salt. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. When ready to serve the fish, finish the sauce. Add the cream to the mayonnaise, then slowly whisk in the hot fish stock until the sauce is thick enough to just coat the back of a spoon. Add the lettuce and peas to the sauce and tip into a pan to heat through for 1 minute. Finally add the diced gherkins, capers and chopped herbs. Season with salt and pepper to taste. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. To serve, heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep fry the capers until crisp (they can also be shallow fried if preferred). Carefully remove from the fryer using a slotted spoon and drain on kitchen paper. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once. Spoon the tartare sauce into four warmed bowls, place the hake on top and arrange the potatoes around the edge. Garnish with the crispy capers and serve with the tartare sauce. Serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd9eb3bdbfd0cc01f56"
} | 40e346855d5511d884b084684a82c72c16409d2207302856fef083645b49d037 | Fish baked in cider recipe
Whole baked plaice, cider onions, tarragon and anchovy butter An average of 4.5 out of 5 stars from 2 ratings A simple, quick and healthy recipe from a celebrated seafood chef. And as if that wasn’t enough, it’s all cooked in one pot – so hardly any washing up. 50ml/2fl oz olive oil2 white onions, finely sliced2 bay leaves200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), guttedsalt and pepper 50ml/2fl oz olive oil 2 white onions, finely sliced 2 bay leaves 200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), gutted salt and pepper 200g/7oz unsalted butter, softened2 shallots, finely chopped4 salted anchovy fillets, chopped1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnishsalt and pepper 1 lemon, cut into wedges 200g/7oz unsalted butter, softened 2 shallots, finely chopped 4 salted anchovy fillets, chopped 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish salt and pepper 1 lemon, cut into wedges Method Preheat the oven to 200C/400F/Gas 6.In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/whole_baked_plaice_cider_78626",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish baked in cider recipe",
"content": "Whole baked plaice, cider onions, tarragon and anchovy butter An average of 4.5 out of 5 stars from 2 ratings A simple, quick and healthy recipe from a celebrated seafood chef. And as if that wasn’t enough, it’s all cooked in one pot – so hardly any washing up. 50ml/2fl oz olive oil2 white onions, finely sliced2 bay leaves200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), guttedsalt and pepper 50ml/2fl oz olive oil 2 white onions, finely sliced 2 bay leaves 200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), gutted salt and pepper 200g/7oz unsalted butter, softened2 shallots, finely chopped4 salted anchovy fillets, chopped1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnishsalt and pepper 1 lemon, cut into wedges 200g/7oz unsalted butter, softened 2 shallots, finely chopped 4 salted anchovy fillets, chopped 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish salt and pepper 1 lemon, cut into wedges Method Preheat the oven to 200C/400F/Gas 6.In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddd9eb3bdbfd0cc01f57"
} | 494911371cf19ff2dabc563fb62240d5ab68791b3cc5ef24a59eb249b7a95e2e | Smoked fish bubble and squeak recipe
An average of 4.5 out of 5 stars from 2 ratings This is a wonderful recipe for Boxing Day brunch as it uses up leftovers from the Christmas dinner. If you go easy on the butter it’s quite healthy, too. oil, for frying80g/2¾oz butter, for frying1 garlic clove, finely grated1 red onion, finely chopped300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes)300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly1 tbsp chopped parsley1 tbsp chopped tarragon1 tbsp chopped chivessalt and pepper3 duck eggssplash of white wine vinegar oil, for frying 80g/2¾oz butter, for frying 1 garlic clove, finely grated 1 red onion, finely chopped 300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes) 300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly 1 tbsp chopped parsley 1 tbsp chopped tarragon 1 tbsp chopped chives salt and pepper 3 duck eggs splash of white wine vinegar Method Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes.Add the herbs and season with salt and pepper. Mould the mixture into little patties.Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve.For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/smoked_fish_bubble_and_06143",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked fish bubble and squeak recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This is a wonderful recipe for Boxing Day brunch as it uses up leftovers from the Christmas dinner. If you go easy on the butter it’s quite healthy, too. oil, for frying80g/2¾oz butter, for frying1 garlic clove, finely grated1 red onion, finely chopped300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes)300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly1 tbsp chopped parsley1 tbsp chopped tarragon1 tbsp chopped chivessalt and pepper3 duck eggssplash of white wine vinegar oil, for frying 80g/2¾oz butter, for frying 1 garlic clove, finely grated 1 red onion, finely chopped 300g/10½oz leftover vegetables (such as sprouts, carrots and potatoes) 300g/10½oz smoked fish (preferably smoked mackerel, smoked haddock and smoked salmon in equal amounts), chopped roughly 1 tbsp chopped parsley 1 tbsp chopped tarragon 1 tbsp chopped chives salt and pepper 3 duck eggs splash of white wine vinegar Method Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes.Add the herbs and season with salt and pepper. Mould the mixture into little patties.Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve.For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Heat a little oil and butter in a frying pan. Fry the garlic and onion for two minutes. Add the leftover vegetables and crush, then stir through the smoked fish. Heat through for three minutes. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Add the herbs and season with salt and pepper. Mould the mixture into little patties. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. Heat a non-stick pan and add some oil. Fry the bubble and squeak until golden-brown all over. Drain on kitchen paper and keep warm until ready to serve. For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). For the duck eggs, bring a large pan of water to the boil. Add a little white wine vinegar. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool (this will help the eggs to hold their shape). Crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak. Poach the duck eggs for five minutes. Drain to remove any excess water. Serve a poached egg on each serving of bubble and squeak."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddaeb3bdbfd0cc01f58"
} | c6e25c3a99ed4556ad96709084a783a7967ddfd5788ed1ab7515d069821fb395 | Boxing Day kedgeree recipe
An average of 4.0 out of 5 stars from 1 rating Nathan Outlaw turns leftover Christmas meats into a delicious dish that will fill up the family after a Boxing Day walk. drizzle light rapeseed oil50g/1¾oz unsalted butter2 shallots, finely chopped1 leek, white part only, thinly sliced1 celery stalk, thinly sliced1 garlic clove, chopped300g/10½oz long-grain or basmati rice, washed and drained700ml/1 pint 4½fl oz chicken or turkey stock2 bay leavespinch saffron strands½ tsp medium curry powder200g/7oz cooked leftover turkey, leg meat only, cut into pieces200g/7oz cooked leftover ham, cut into pieces200g/7oz cooked leftover sausages or sausage meat, cut into pieces3 free-range eggs2 tsp chopped fresh parsley2 tsp chopped fresh sagesalt and freshly ground black pepperlemon wedges, to serve drizzle light rapeseed oil 50g/1¾oz unsalted butter 2 shallots, finely chopped 1 leek, white part only, thinly sliced 1 celery stalk, thinly sliced 1 garlic clove, chopped 300g/10½oz long-grain or basmati rice, washed and drained 700ml/1 pint 4½fl oz chicken or turkey stock 2 bay leaves pinch saffron strands ½ tsp medium curry powder 200g/7oz cooked leftover turkey, leg meat only, cut into pieces 200g/7oz cooked leftover ham, cut into pieces 200g/7oz cooked leftover sausages or sausage meat, cut into pieces 3 free-range eggs 2 tsp chopped fresh parsley 2 tsp chopped fresh sage salt and freshly ground black pepper lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute.Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute. Add the rice and continue to cook, stirring well, for a 1 minute. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/boxing_day_brunch_89678",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Boxing Day kedgeree recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Nathan Outlaw turns leftover Christmas meats into a delicious dish that will fill up the family after a Boxing Day walk. drizzle light rapeseed oil50g/1¾oz unsalted butter2 shallots, finely chopped1 leek, white part only, thinly sliced1 celery stalk, thinly sliced1 garlic clove, chopped300g/10½oz long-grain or basmati rice, washed and drained700ml/1 pint 4½fl oz chicken or turkey stock2 bay leavespinch saffron strands½ tsp medium curry powder200g/7oz cooked leftover turkey, leg meat only, cut into pieces200g/7oz cooked leftover ham, cut into pieces200g/7oz cooked leftover sausages or sausage meat, cut into pieces3 free-range eggs2 tsp chopped fresh parsley2 tsp chopped fresh sagesalt and freshly ground black pepperlemon wedges, to serve drizzle light rapeseed oil 50g/1¾oz unsalted butter 2 shallots, finely chopped 1 leek, white part only, thinly sliced 1 celery stalk, thinly sliced 1 garlic clove, chopped 300g/10½oz long-grain or basmati rice, washed and drained 700ml/1 pint 4½fl oz chicken or turkey stock 2 bay leaves pinch saffron strands ½ tsp medium curry powder 200g/7oz cooked leftover turkey, leg meat only, cut into pieces 200g/7oz cooked leftover ham, cut into pieces 200g/7oz cooked leftover sausages or sausage meat, cut into pieces 3 free-range eggs 2 tsp chopped fresh parsley 2 tsp chopped fresh sage salt and freshly ground black pepper lemon wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute.Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering.Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid.Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender.Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways.When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper.To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Heat the oil and butter in an ovenproof, lidded saucepan over a medium heat. When the butter is foaming, add the shallots, leek, celery and garlic and fry for 2-3 minutes, stirring well, until softened but not coloured. Add the rice and continue to cook, stirring well, for a 1 minute. Add the rice and continue to cook, stirring well, for a 1 minute. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Pour in the stock, then add the bay leaves, saffron and curry powder and heat until simmering. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Add the leftover cooked meats, return the mixture to a simmer, then cover the pan with the lid. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Transfer the pan to the oven and cook for 12-15 minutes, until the rice is tender. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. Meanwhile, carefully lower the eggs into a pan of simmering water and cook for 6 minutes. Drain well and run the eggs under a cold running tap. Peel the eggs and cut them into quarters lengthways. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. When the kedgeree is cooked, stir through the parsley and sage, then fold in the egg quarters. Season with salt and pepper. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired. To serve, take the pan to the table and spoon it into bowls. Garnish with a lemon wedge and serve with bread and butter, if desired."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddaeb3bdbfd0cc01f59"
} | e6f0c213ae29d5c8bcd40e317ac2dd36ddac813fc257d004a232eccbc5f6ae82 | Turbot with tartare dressing and leeks recipe
Turbot on the bone with red wine tartare dressing and chargrilled leeks An average of 5.0 out of 5 stars from 1 rating This whole turbot is worthy of a special occasion, simply baked with a sharp tartare dressing. 1 whole turbot (2kg/4lb 8oz)110ml/4fl oz Nero d’Avola red wine from Sicily110ml/4fl oz red wine vinegar110g/4oz caster sugar250g/9oz unsalted butter2 garlic clovessprig of thyme1 tbsp chopped parsley1 tbsp chopped chervil1 tbsp chopped chives1 tbsp chopped tarragon2 tbsp chopped gherkins3 tbsp medium sized capers12 baby leeks, trimmed and blanched2 tbsp rapeseed oilsalt and freshly ground black pepper1 lemon, segmented and chopped 1 whole turbot (2kg/4lb 8oz) 110ml/4fl oz Nero d’Avola red wine from Sicily 110ml/4fl oz red wine vinegar 110g/4oz caster sugar 250g/9oz unsalted butter 2 garlic cloves sprig of thyme 1 tbsp chopped parsley 1 tbsp chopped chervil 1 tbsp chopped chives 1 tbsp chopped tarragon 2 tbsp chopped gherkins 3 tbsp medium sized capers 12 baby leeks, trimmed and blanched 2 tbsp rapeseed oil salt and freshly ground black pepper 1 lemon, segmented and chopped Method Preheat the oven to 220C/450F/Gas 8.Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces.Heat a non-stick pan and add the fish, white side down.Place in the oven and cook for 10-12 minutesPlace the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup.Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour.To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently.For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched.For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper.To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Heat a non-stick pan and add the fish, white side down. Heat a non-stick pan and add the fish, white side down. Place in the oven and cook for 10-12 minutes Place in the oven and cook for 10-12 minutes Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Finish with the lemon and deep fried capers. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/turbot_on_the_bone_with_69241",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turbot with tartare dressing and leeks recipe",
"content": "Turbot on the bone with red wine tartare dressing and chargrilled leeks An average of 5.0 out of 5 stars from 1 rating This whole turbot is worthy of a special occasion, simply baked with a sharp tartare dressing. 1 whole turbot (2kg/4lb 8oz)110ml/4fl oz Nero d’Avola red wine from Sicily110ml/4fl oz red wine vinegar110g/4oz caster sugar250g/9oz unsalted butter2 garlic clovessprig of thyme1 tbsp chopped parsley1 tbsp chopped chervil1 tbsp chopped chives1 tbsp chopped tarragon2 tbsp chopped gherkins3 tbsp medium sized capers12 baby leeks, trimmed and blanched2 tbsp rapeseed oilsalt and freshly ground black pepper1 lemon, segmented and chopped 1 whole turbot (2kg/4lb 8oz) 110ml/4fl oz Nero d’Avola red wine from Sicily 110ml/4fl oz red wine vinegar 110g/4oz caster sugar 250g/9oz unsalted butter 2 garlic cloves sprig of thyme 1 tbsp chopped parsley 1 tbsp chopped chervil 1 tbsp chopped chives 1 tbsp chopped tarragon 2 tbsp chopped gherkins 3 tbsp medium sized capers 12 baby leeks, trimmed and blanched 2 tbsp rapeseed oil salt and freshly ground black pepper 1 lemon, segmented and chopped Method Preheat the oven to 220C/450F/Gas 8.Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces.Heat a non-stick pan and add the fish, white side down.Place in the oven and cook for 10-12 minutesPlace the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup.Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour.To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently.For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched.For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper.To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Trim the turbot using a sharp, big knife and a mallet and cut into 4 pieces. Heat a non-stick pan and add the fish, white side down. Heat a non-stick pan and add the fish, white side down. Place in the oven and cook for 10-12 minutes Place in the oven and cook for 10-12 minutes Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Place the red wine, vinegar, sugar and 110ml/4fl oz water into a saucepan and cook until reduced to a syrup. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. Heat a frying pan until hot, add the butter with the thyme and garlic and cook until a nut brown colour. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. To make a dressing, add 2 tbsp of the red wine reduction to 4 tbsp of the brown butter and then mix with the chopped herbs, gherkin and 1 tbsp of the capers and warm gently. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the leeks, bring a pan of salted water to the boil, add the leeks and cook until just tender then drain and pat dry. Heat a griddle pan until hot, toss the leeks with a little olive oil, salt and black pepper and char on each side until scorched. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. For the capers, heat 2.5cm/1in of oil in a deep sided pan until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the remaining 2 tbsp of the capers and cook until fried then drain onto kitchen paper. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. To serve, remove the fish from the oven and peel off the darker skin then season with salt and place on a warm plate. Place the leeks on the plate and spoon over the dressing. Place the leeks on the plate and spoon over the dressing. Finish with the lemon and deep fried capers. Finish with the lemon and deep fried capers."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddaeb3bdbfd0cc01f5a"
} | 493ecbd28087f640ed02b7839d0ab5e21da669a8d5bfee9424d344f89292e838 | Shanghainese rice cake and pork stir-fry recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shanghai_rice_cakes_79606_16x9.jpg Sticky, chewy Chinese rice cakes (nian gao) are delicious in a stir-fry and perfect for Lunar New Year. This recipe uses pork but you can use any protein you like. 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips 1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil Method For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Recipe tips The savoury Chinese rice cakes will be white and oval shaped. You can find them in the refrigerator or freezer section of a Chinese supermarket, next to the fresh noodles and dumpling wrappers. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/shanghai_rice_cakes_79606",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Shanghainese rice cake and pork stir-fry recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shanghai_rice_cakes_79606_16x9.jpg Sticky, chewy Chinese rice cakes (nian gao) are delicious in a stir-fry and perfect for Lunar New Year. This recipe uses pork but you can use any protein you like. 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 3-5 dried shiitake mushrooms 1 tbsp stir-fry sauce (from below) 1 tsp cornflour 150g/5½oz pork shoulder steak, sliced into thin strips 1 tbsp vegetable oil 2 garlic cloves, finely chopped 3 spring onions, chopped into 2.5cm/1in pieces 200g/7oz bok choi (cut into 2.5cm/1in pieces) 200g/7oz savoury Chinese rice cakes (nian gao), defrosted if frozen see Recipe Tip 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil 1 tbsp oyster sauce 1 tbsp light soy sauce ¼ tbsp dark soy sauce 1 tbsp Shaoxing rice wine ½ tsp sugar ¼ tsp ground white pepper drizzle sesame oil Method For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. For the pork and rice cakes, put the dried mushrooms in a bowl and pour over hot water. Leave for at least 15 minutes to rehydrate. Squeeze out the water from the mushrooms before slicing, reserving the mushroom water for later. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. To make the stir-fry sauce, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, ground white pepper and a drizzle of sesame oil in a bowl. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Combine a tablespoon of the sauce with the cornflour in a bowl and add the pork. Mix well and leave to marinate at room temperature for 20 minutes. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Heat the vegetable oil in a wok or pan over a high heat and fry the pork on all sides. Add the garlic, sliced mushrooms and spring onions, and stir fry on a high heat for a minute. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Add the bok choi and rice cakes, then add 4 tablespoons of the water reserved from rehydrating mushrooms. Cover with a lid and cook for 5 minutes. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Remove the lid, pour in the remaining sauce, and stir fry everything together over a medium heat for a minute or until everything is coated well in the sauce and piping hot. Serve on plates. Recipe tips The savoury Chinese rice cakes will be white and oval shaped. You can find them in the refrigerator or freezer section of a Chinese supermarket, next to the fresh noodles and dumpling wrappers."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddbeb3bdbfd0cc01f5b"
} | 0bd2ae1554f26b57c0d5566c0bca72b4264a56b724bb07ca3f699accc27600ac | Scissor-cut noodles recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/scissor-cut_noodles_71528_16x9.jpg A fun way to make noodles without rolling, pulling, banging or a fancy pasta machine – using scissors! Served here with bok choi and a sweet-savoury sauce with an optional added kick of chilli. 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 1 whole baby bok choi, quartered½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) 1 whole baby bok choi, quartered ½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) Method For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls.Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil.Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/scissor-cut_noodles_71528",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scissor-cut noodles recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/scissor-cut_noodles_71528_16x9.jpg A fun way to make noodles without rolling, pulling, banging or a fancy pasta machine – using scissors! Served here with bok choi and a sweet-savoury sauce with an optional added kick of chilli. 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 240g/8½oz plain flour ¼ tsp salt vegetable oil, for greasing 1 whole baby bok choi, quartered½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) 1 whole baby bok choi, quartered ½ tsp sugar 1 garlic, finely chopped 2 spring onions, finely chopped ½ tsp chilli powder (optional) 3 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tbsp crispy chilli oil (optional) Method For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls.Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil.Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. For the dough, mix the flour and salt in a bowl and then gradually pour in 120ml/4fl oz of room temperature water as you mix. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Knead the dough for 10 minutes, or until it turns into a smooth ball, then let it rest covered for 30 minutes. Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Grease the dough and some kitchen scissors with a little vegetable oil, then use scissors to cut the dough into 2.5cm/1in pieces straight into a pan of boiling water. Turn the dough as you cut it (see video). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Cook for 2-5 minutes (more or less depending on the thickness of the noodles). Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Use a slotted spoon to remove the noodles from the pan to heatproof serving bowls. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Add the bok choi to the boiling water and cook for 2 minutes, then remove with a slotted spoon and add to the noodles. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Divide the sugar, garlic, half the chopped spring onions, and the chilli powder (if liked) between the noodle bowls. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Heat the vegetable oil in a small pan until it smokes or little bubbles surround a wooden chopstick when dipped in the oil. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately. Pour the oil directly over the aromatics and spices on top of the noodles, then divide the light soy sauce, black vinegar and crispy chilli oil (if using) between the bowls. Mix well and garnish with the reserved chopped spring onions. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddbeb3bdbfd0cc01f5c"
} | e3b89b9b7b034947c2ee64c91d1476db45e2ebeb3b817e45768c7d0d7d5e9d13 | Pork and cabbage dumplings recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_cabbage_dumplings_05094_16x9.jpg These delicious Chinese pork and cabbage dumplings are often eaten at Lunar New Year. Cooking them this way makes them nice and crisp on the bottom. 8 whole dried shiitake mushrooms, rinsed3 large leaves Chinese cabbage, finely chopped1 tsp salt 250g/9oz pork mince3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip2 tbsp vegetable oil, for frying 8 whole dried shiitake mushrooms, rinsed 3 large leaves Chinese cabbage, finely chopped 1 tsp salt 250g/9oz pork mince 3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip 2 tbsp vegetable oil, for frying 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste Method To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Recipe tips You can find ready-made dumpling wrappers in the freezer or refrigerator section in Chinese supermarkets. However, if you don't have access to one, you can make your own. For the dumpling wrappers, mix 200g/7oz plain flour with a pinch salt in a bowl, pour in 100g/3½oz of water gradually as you mix to bring together as a dough. Cover the bowl and rest the dough for 15 minutes. Knead again until smooth and then cover and rest 30 minutes or until dough is soft. Roll out the dough into a log and cut 12-15 sections. Flatten the pieces and roll out into thin circular discs. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pork_cabbage_dumplings_05094",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork and cabbage dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_cabbage_dumplings_05094_16x9.jpg These delicious Chinese pork and cabbage dumplings are often eaten at Lunar New Year. Cooking them this way makes them nice and crisp on the bottom. 8 whole dried shiitake mushrooms, rinsed3 large leaves Chinese cabbage, finely chopped1 tsp salt 250g/9oz pork mince3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip2 tbsp vegetable oil, for frying 8 whole dried shiitake mushrooms, rinsed 3 large leaves Chinese cabbage, finely chopped 1 tsp salt 250g/9oz pork mince 3 spring onions, finely chopped 2 tbsp soy sauce 1 tbsp oyster sauce handful fresh coriander, finely chopped 1 tsp grated ginger 1 tsp grated garlic 1 tsp sesame oil 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip 2 tbsp vegetable oil, for frying 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste 2 tbsp light soy sauce 2 tbsp Chinese black vinegar 2 tbsp water ½ tbsp sesame oil ½ tbsp crispy chilli oil 1 garlic clove, finely chopped 1 tsp sugar chopped fresh coriander, to taste chopped spring onion, to taste Method To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes. Squeeze using your hands and drain any excess water from cabbage. Squeeze using your hands and drain any excess water from cabbage. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp. Recipe tips You can find ready-made dumpling wrappers in the freezer or refrigerator section in Chinese supermarkets. However, if you don't have access to one, you can make your own. For the dumpling wrappers, mix 200g/7oz plain flour with a pinch salt in a bowl, pour in 100g/3½oz of water gradually as you mix to bring together as a dough. Cover the bowl and rest the dough for 15 minutes. Knead again until smooth and then cover and rest 30 minutes or until dough is soft. Roll out the dough into a log and cut 12-15 sections. Flatten the pieces and roll out into thin circular discs."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddbeb3bdbfd0cc01f5d"
} | 77a878c03acb0488d475477a969961bda0581d480a2d5eac6445054e57678755 | Cumin beef biang biang noodles recipe
To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough.Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/biang_biang_noodles_33115",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cumin beef biang biang noodles recipe",
"content": "To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough.Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddbeb3bdbfd0cc01f5e"
} | fbdc8db67e0b08ea89234567ef8ccecc756eca5ff3e50e9176b52e5b870709cd | Pan-fried gnocchi with broccoli pesto recipe
Pan-fried gnocchi with broccoli pesto and grilled veg An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan-fried_gnocchi_with_36887_16x9.jpg Fast and tasty green veg - griddled for that smoky taste. The ready-made gnocchi are fried for extra crunch and served with a homemade chilli broccolli pesto. 350g/12oz broccoli (about 1 head), roughly chopped100ml/3½fl oz olive oil, plus extra to loosen if desired50-100g/2-3½oz toasted pine nuts, to taste1 garlic clove, roughly chopped1 green chilli, finely chopped50g/1¾oz parmesan cheese (or vegetarian alternative), freshly gratedsalt and pepper, to taste 350g/12oz broccoli (about 1 head), roughly chopped 100ml/3½fl oz olive oil, plus extra to loosen if desired 50-100g/2-3½oz toasted pine nuts, to taste 1 garlic clove, roughly chopped 1 green chilli, finely chopped 50g/1¾oz parmesan cheese (or vegetarian alternative), freshly grated salt and pepper, to taste 300g/10½oz green vegetables such as asparagus, purple sprouting broccoli, courgettes and baby leeksolive oil, for drizzling and frying1 pack shop-bought gnocchi3 slices pancetta, baked or grilled, to garnish (optional) 300g/10½oz green vegetables such as asparagus, purple sprouting broccoli, courgettes and baby leeks olive oil, for drizzling and frying 1 pack shop-bought gnocchi 3 slices pancetta, baked or grilled, to garnish (optional) Method Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like.To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.)Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes.Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish. Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like. Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like. To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.) To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.) Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes. Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes. Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish. Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pan-fried_gnocchi_with_36887",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried gnocchi with broccoli pesto recipe",
"content": "Pan-fried gnocchi with broccoli pesto and grilled veg An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan-fried_gnocchi_with_36887_16x9.jpg Fast and tasty green veg - griddled for that smoky taste. The ready-made gnocchi are fried for extra crunch and served with a homemade chilli broccolli pesto. 350g/12oz broccoli (about 1 head), roughly chopped100ml/3½fl oz olive oil, plus extra to loosen if desired50-100g/2-3½oz toasted pine nuts, to taste1 garlic clove, roughly chopped1 green chilli, finely chopped50g/1¾oz parmesan cheese (or vegetarian alternative), freshly gratedsalt and pepper, to taste 350g/12oz broccoli (about 1 head), roughly chopped 100ml/3½fl oz olive oil, plus extra to loosen if desired 50-100g/2-3½oz toasted pine nuts, to taste 1 garlic clove, roughly chopped 1 green chilli, finely chopped 50g/1¾oz parmesan cheese (or vegetarian alternative), freshly grated salt and pepper, to taste 300g/10½oz green vegetables such as asparagus, purple sprouting broccoli, courgettes and baby leeksolive oil, for drizzling and frying1 pack shop-bought gnocchi3 slices pancetta, baked or grilled, to garnish (optional) 300g/10½oz green vegetables such as asparagus, purple sprouting broccoli, courgettes and baby leeks olive oil, for drizzling and frying 1 pack shop-bought gnocchi 3 slices pancetta, baked or grilled, to garnish (optional) Method Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like.To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.)Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes.Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish. Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like. Blanch the broccoli in boiling salted water for 3-4 minutes, or until tender. Drain and immediately plunge into ice water to stop it from cooking any further. Drain again and add to a blender with the olive oil, toasted pine nuts, garlic, chilli and a good grating of parmesan cheese. Blend to a paste to make pesto. Taste and season with salt and pepper and add more olive oil if needed to get the consistency you like. To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.) To cook the vegetables, heat a griddle pan to hot. Drizzle the green vegetables with olive oil and cook on a griddle pan. (You can use any vegetables you like for this, but if you choose root veg or anything bigger than asparagus you might need to blanch it first to soften before griddling.) Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes. Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes. Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish. Serve up the gnocchi and griddled veg with a good dollop of broccoli pesto. You could also sprinkle over some crumbled pancetta for a crisp, salty garnish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddceb3bdbfd0cc01f5f"
} | 968bb5558c298247e74be23591c153546deed44f82877529cc3d1fed72ca7d46 | Pan-fried salmon recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panfriedsalmonwithbr_88290_16x9.jpg Get dinner on the table in 10 minutes with this simple pan-fried salmon recipe that gets added flavour from zesty lemon. Serve with broccoli to help you on the way to 5-a-day. 25g/1oz butter150g/5½oz salmon fillet, skin on, thickly sliced½ lemon, juice only, plus lemon wedges to garnishsmall handful Tenderstem broccoli salt and freshly ground black pepper 25g/1oz butter 150g/5½oz salmon fillet, skin on, thickly sliced ½ lemon, juice only, plus lemon wedges to garnish small handful Tenderstem broccoli salt and freshly ground black pepper Method Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside.Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli.To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges. Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside. Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli. To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges. To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges. Recipe tips Lemon juice is great for adding flavour to dishes, you can buy a bottle of lemon juice for as little as 60p. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/panfriedsalmonwithbr_88290",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried salmon recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panfriedsalmonwithbr_88290_16x9.jpg Get dinner on the table in 10 minutes with this simple pan-fried salmon recipe that gets added flavour from zesty lemon. Serve with broccoli to help you on the way to 5-a-day. 25g/1oz butter150g/5½oz salmon fillet, skin on, thickly sliced½ lemon, juice only, plus lemon wedges to garnishsmall handful Tenderstem broccoli salt and freshly ground black pepper 25g/1oz butter 150g/5½oz salmon fillet, skin on, thickly sliced ½ lemon, juice only, plus lemon wedges to garnish small handful Tenderstem broccoli salt and freshly ground black pepper Method Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside.Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli.To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges. Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside. Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Squeeze over a little more lemon juice and taste to check the seasoning. Remove from the pan and set aside. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli. Place the broccoli into a pan of boiling salted water and boil for 3-4 minutes, or until al dente. Drain the broccoli. To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges. To serve, pile the broccoli onto a serving plate and top with the pan-fried salmon. Garnish with lemon wedges. Recipe tips Lemon juice is great for adding flavour to dishes, you can buy a bottle of lemon juice for as little as 60p."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddceb3bdbfd0cc01f60"
} | b6cce5b25d31a95245f344033acc30f6ad7a299b194aad6a93016cf1207e8ed1 | Broccoli pesto recipe
Spaghetti with broccoli pesto An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_broccoli_82791_16x9.jpg Boost your five-a-day by swapping pine nuts for broccoli in this tangy broccoli pesto pasta. It’s ideal as a quick midweek supper that even the kids will eat. Equipment and preparation: You will need a food processor for this recipe. 300g/10½oz dried spaghetti350g/12oz broccoli (about one head), broken into florets and stem chopped30g/1oz fresh basil leaves and stems30g/1oz Parmesan, finely grated, plus extra to garnish (or similar vegetarian hard cheese)½ garlic clove, finely grated3 tbsp olive oil1 tbsp lemon juicesalt and freshly ground black pepper 300g/10½oz dried spaghetti 350g/12oz broccoli (about one head), broken into florets and stem chopped 30g/1oz fresh basil leaves and stems 30g/1oz Parmesan, finely grated, plus extra to garnish (or similar vegetarian hard cheese) ½ garlic clove, finely grated 3 tbsp olive oil 1 tbsp lemon juice salt and freshly ground black pepper Method Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green. Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper. Drain the pasta and return to the pan, then add the pesto and stir through to combine. Serve with some extra Parmesan grated over the top. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green. Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green. Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper. Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper. Drain the pasta and return to the pan, then add the pesto and stir through to combine. Drain the pasta and return to the pan, then add the pesto and stir through to combine. Serve with some extra Parmesan grated over the top. Serve with some extra Parmesan grated over the top. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/spaghetti_with_broccoli_82791",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Broccoli pesto recipe",
"content": "Spaghetti with broccoli pesto An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_broccoli_82791_16x9.jpg Boost your five-a-day by swapping pine nuts for broccoli in this tangy broccoli pesto pasta. It’s ideal as a quick midweek supper that even the kids will eat. Equipment and preparation: You will need a food processor for this recipe. 300g/10½oz dried spaghetti350g/12oz broccoli (about one head), broken into florets and stem chopped30g/1oz fresh basil leaves and stems30g/1oz Parmesan, finely grated, plus extra to garnish (or similar vegetarian hard cheese)½ garlic clove, finely grated3 tbsp olive oil1 tbsp lemon juicesalt and freshly ground black pepper 300g/10½oz dried spaghetti 350g/12oz broccoli (about one head), broken into florets and stem chopped 30g/1oz fresh basil leaves and stems 30g/1oz Parmesan, finely grated, plus extra to garnish (or similar vegetarian hard cheese) ½ garlic clove, finely grated 3 tbsp olive oil 1 tbsp lemon juice salt and freshly ground black pepper Method Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green. Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper. Drain the pasta and return to the pan, then add the pesto and stir through to combine. Serve with some extra Parmesan grated over the top. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green. Meanwhile, steam the broccoli over a pan of boiling water for 6 minutes, until it starts to soften but is still a vivid green. Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper. Place the broccoli in a food processor bowl, add the basil, Parmesan, garlic, olive oil and lemon juice and pulse until just blended. Taste and season with salt and freshly ground black pepper. Drain the pasta and return to the pan, then add the pesto and stir through to combine. Drain the pasta and return to the pan, then add the pesto and stir through to combine. Serve with some extra Parmesan grated over the top. Serve with some extra Parmesan grated over the top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddceb3bdbfd0cc01f61"
} | f772d9c20d3c7e01b854261329f758596eb7eee2e45599daae7b557d61100342 | Make-ahead couscous salad recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/couscoussalad_1921_16x9.jpg A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy summer meal. Each serving provides 280kcal, 8g protein, 31g carbohydrate (of which 2g sugars), 13g fat (of which 2g saturates), 3g fibre and 0g salt. 225g/8oz couscous1 bunch fresh parsley, chopped1 bunch fresh coriander, chopped1 red onion, very finely chopped1 lemon, zest and juice½ cucumber, de-seeded and finely diced30g/1oz sunflower seeds, toasted30g/1oz sesame seeds, toasted4 tbsp olive oilsalt and freshly ground black pepper 225g/8oz couscous 1 bunch fresh parsley, chopped 1 bunch fresh coriander, chopped 1 red onion, very finely chopped 1 lemon, zest and juice ½ cucumber, de-seeded and finely diced 30g/1oz sunflower seeds, toasted 30g/1oz sesame seeds, toasted 4 tbsp olive oil salt and freshly ground black pepper Method Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.Serve at room temperature. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop. Serve at room temperature. Serve at room temperature. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/couscoussalad_1921",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Make-ahead couscous salad recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/couscoussalad_1921_16x9.jpg A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy summer meal. Each serving provides 280kcal, 8g protein, 31g carbohydrate (of which 2g sugars), 13g fat (of which 2g saturates), 3g fibre and 0g salt. 225g/8oz couscous1 bunch fresh parsley, chopped1 bunch fresh coriander, chopped1 red onion, very finely chopped1 lemon, zest and juice½ cucumber, de-seeded and finely diced30g/1oz sunflower seeds, toasted30g/1oz sesame seeds, toasted4 tbsp olive oilsalt and freshly ground black pepper 225g/8oz couscous 1 bunch fresh parsley, chopped 1 bunch fresh coriander, chopped 1 red onion, very finely chopped 1 lemon, zest and juice ½ cucumber, de-seeded and finely diced 30g/1oz sunflower seeds, toasted 30g/1oz sesame seeds, toasted 4 tbsp olive oil salt and freshly ground black pepper Method Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.Serve at room temperature. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop. Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop. Serve at room temperature. Serve at room temperature."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddceb3bdbfd0cc01f62"
} | a5943bfbb91a0150303355e5fd22993b012131640c8f15eca9fc0dc9096a1775 | Pomegranate-roasted salmon with couscous recipe
Pomegranate-roasted salmon with toffee dates and couscous An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pomegranate_roasted_23850_16x9.jpg Roasted salmon sits alongside tangy feta, sweet medjool dates and miso-glazed aubergine in this creative summer dish. 500g/1lb 2oz salmon fillet1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp pomegranate molasses 2 tbsp olive oilsalt and freshly ground black pepper 500g/1lb 2oz salmon fillet 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp pomegranate molasses 2 tbsp olive oil salt and freshly ground black pepper 1 aubergine 3 tbsp miso paste 3 tbsp mirin 2 tbsp vegetable oil2 tbsp sesame seeds 1 aubergine 3 tbsp miso paste 3 tbsp mirin 2 tbsp vegetable oil 2 tbsp sesame seeds 150g/5½oz giant couscous3 tbsp olive oil 2 tbsp tahini paste1 orange, juiced, plus ½ zested1 tbsp moscatel vinegar50g/1¾oz Greek-style yoghurt 25g/1oz watercress25g/1oz bag pea shoots10 medjool dates, quartered200g/7oz feta2 tbsp pumpkin seeds 2 tbsp pine nuts, toastedsalt and freshly ground black pepper 150g/5½oz giant couscous 3 tbsp olive oil 2 tbsp tahini paste 1 orange, juiced, plus ½ zested 1 tbsp moscatel vinegar 50g/1¾oz Greek-style yoghurt 25g/1oz watercress 25g/1oz bag pea shoots 10 medjool dates, quartered 200g/7oz feta 2 tbsp pumpkin seeds 2 tbsp pine nuts, toasted salt and freshly ground black pepper Method To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6.Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces.To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes.Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous.In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed.Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6. To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6. Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces. Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces. To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes. To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes. Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous. Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous. In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed. In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed. Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pomegranate_roasted_23850",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pomegranate-roasted salmon with couscous recipe",
"content": "Pomegranate-roasted salmon with toffee dates and couscous An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pomegranate_roasted_23850_16x9.jpg Roasted salmon sits alongside tangy feta, sweet medjool dates and miso-glazed aubergine in this creative summer dish. 500g/1lb 2oz salmon fillet1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp pomegranate molasses 2 tbsp olive oilsalt and freshly ground black pepper 500g/1lb 2oz salmon fillet 1 tbsp chopped fresh thyme 3 garlic cloves, crushed 4 tbsp pomegranate molasses 2 tbsp olive oil salt and freshly ground black pepper 1 aubergine 3 tbsp miso paste 3 tbsp mirin 2 tbsp vegetable oil2 tbsp sesame seeds 1 aubergine 3 tbsp miso paste 3 tbsp mirin 2 tbsp vegetable oil 2 tbsp sesame seeds 150g/5½oz giant couscous3 tbsp olive oil 2 tbsp tahini paste1 orange, juiced, plus ½ zested1 tbsp moscatel vinegar50g/1¾oz Greek-style yoghurt 25g/1oz watercress25g/1oz bag pea shoots10 medjool dates, quartered200g/7oz feta2 tbsp pumpkin seeds 2 tbsp pine nuts, toastedsalt and freshly ground black pepper 150g/5½oz giant couscous 3 tbsp olive oil 2 tbsp tahini paste 1 orange, juiced, plus ½ zested 1 tbsp moscatel vinegar 50g/1¾oz Greek-style yoghurt 25g/1oz watercress 25g/1oz bag pea shoots 10 medjool dates, quartered 200g/7oz feta 2 tbsp pumpkin seeds 2 tbsp pine nuts, toasted salt and freshly ground black pepper Method To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6.Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces.To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes.Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous.In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed.Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6. To make the pomegranate roasted salmon, preheat the oven to 200C/180C Fan/Gas 6. Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces. Toss the ingredients together and season well with salt and black pepper. Place the salmon fillet in a tray then roast for around 15–20 minutes or until cooked through. Allow to cool, then break into pieces. To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes. To make the roasted aubergine, slice the aubergine lengthways into eight pieces. In a small bowl, mix the miso paste, mirin, oil and sesame seeds, then brush all over the aubergine pieces. Spread the pieces on a tray and roast for 30 minutes. Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous. Meanwhile, to make the toffee dates and couscous, put the couscous in a bowl with some olive oil and salt. Cover with freshly boiled water and cover with a lid to sit. When all the water is absorbed, stir the couscous. In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed. In a small bowl, mix together the tahini, orange juice and zest, oil, vinegar and yoghurt to make a dressing. Taste and season with salt and freshly ground black pepper as needed. Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve. Scatter the watercress and pea shoots onto a serving dish, then add the dates, feta, flaked salmon, roasted aubergine and giant couscous. Drizzle over the tahini dressing, sprinkle with pumpkin seeds and pine nuts then serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddddeb3bdbfd0cc01f63"
} | b2083c2e2fec46c948e6099506b80362381d3b548fdf296cbd1e6d1e93858405 | Griddled veg and halloumi with couscous recipe
An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_veg_and_43152_16x9.jpg A bright, fresh, colourful dish of griddled peppers, red onion and courgette served with a herby dressing, and basil and mint leaves to finish. Delightful. Each serving provides 457 kcal, 23g protein, 45g carbohydrate (of which 11g sugars), 19g fat (of which 11g saturates), 6.3g fibre and 3.6g salt. 150g/5½oz couscous 150ml/5fl oz hot fresh vegetable stock 1 each red, yellow and green pepper, cored, seeds removed, cut into 2cm/¾in slices 1 large red onion, cut into wedges 1 courgette, sliced into thick rounds olive oil spray 250g/9oz block halloumi sea salt and freshly ground black pepper 150g/5½oz couscous 150ml/5fl oz hot fresh vegetable stock 1 each red, yellow and green pepper, cored, seeds removed, cut into 2cm/¾in slices 1 large red onion, cut into wedges 1 courgette, sliced into thick rounds olive oil spray 250g/9oz block halloumi sea salt and freshly ground black pepper 2 tbsp red wine vinegar 1 tsp garlic powder½ tsp dried herbes de Provence ½ tsp dried Italian herb mix 1 tsp granulated sweetener 1 tsp sea salt flakes 1 tbsp cornflour, mixed to a paste with 1 tbsp water 2 tbsp finely chopped flatleaf parsley leaves 2 tbsp red wine vinegar 1 tsp garlic powder ½ tsp dried herbes de Provence ½ tsp dried Italian herb mix 1 tsp granulated sweetener 1 tsp sea salt flakes 1 tbsp cornflour, mixed to a paste with 1 tbsp water 2 tbsp finely chopped flatleaf parsley leaves basil and mint leaves 1 red chilli, seeds removed, sliced on an angle basil and mint leaves 1 red chilli, seeds removed, sliced on an angle Method Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley. Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil. Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg. Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side. Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve. Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley. For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley. Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil. Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil. Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg. Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg. Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side. Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side. Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve. Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/griddled_veg_and_43152",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Griddled veg and halloumi with couscous recipe",
"content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_veg_and_43152_16x9.jpg A bright, fresh, colourful dish of griddled peppers, red onion and courgette served with a herby dressing, and basil and mint leaves to finish. Delightful. Each serving provides 457 kcal, 23g protein, 45g carbohydrate (of which 11g sugars), 19g fat (of which 11g saturates), 6.3g fibre and 3.6g salt. 150g/5½oz couscous 150ml/5fl oz hot fresh vegetable stock 1 each red, yellow and green pepper, cored, seeds removed, cut into 2cm/¾in slices 1 large red onion, cut into wedges 1 courgette, sliced into thick rounds olive oil spray 250g/9oz block halloumi sea salt and freshly ground black pepper 150g/5½oz couscous 150ml/5fl oz hot fresh vegetable stock 1 each red, yellow and green pepper, cored, seeds removed, cut into 2cm/¾in slices 1 large red onion, cut into wedges 1 courgette, sliced into thick rounds olive oil spray 250g/9oz block halloumi sea salt and freshly ground black pepper 2 tbsp red wine vinegar 1 tsp garlic powder½ tsp dried herbes de Provence ½ tsp dried Italian herb mix 1 tsp granulated sweetener 1 tsp sea salt flakes 1 tbsp cornflour, mixed to a paste with 1 tbsp water 2 tbsp finely chopped flatleaf parsley leaves 2 tbsp red wine vinegar 1 tsp garlic powder ½ tsp dried herbes de Provence ½ tsp dried Italian herb mix 1 tsp granulated sweetener 1 tsp sea salt flakes 1 tbsp cornflour, mixed to a paste with 1 tbsp water 2 tbsp finely chopped flatleaf parsley leaves basil and mint leaves 1 red chilli, seeds removed, sliced on an angle basil and mint leaves 1 red chilli, seeds removed, sliced on an angle Method Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley. Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil. Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg. Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side. Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve. Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley. For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley. Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil. Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil. Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg. Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg. Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side. Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side. Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve. Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddddeb3bdbfd0cc01f64"
} | eb46d5af8d3c7c75889523a34d4c5a6b4da34200c4303cdeecb2dc8d410d37fb | Butternut squash tagine with couscous recipe
An average of 4.4 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herbycouscouswithbut_92552_16x9.jpg Sweet butternut squash with sour preserved lemons makes a fragrant and easy vegetarian tagine with herby couscous on the side. Each serving provides 593 kcal, 19.4g protein, 63.1g carbohydrate (of which 27.1g sugars), 26.8g fat (of which 3g saturates), 10.7g fibre and 2.93g salt. 2 tbsp olive oil1 onion, peeled, finely chopped2 garlic cloves, peeled, finely chopped½ tsp cayenne pepper1 tsp ground ginger1 tsp ground coriander2 tsp ground cumin1 cinnamon stick1 tsp ground turmeric1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes200g/7oz tinned chopped tomatoes200ml/7fl oz vegetable stock3 preserved lemons, rind only, roughly chopped1 tbsp clear honeysalt and freshly ground black pepper 2 tbsp olive oil 1 onion, peeled, finely chopped 2 garlic cloves, peeled, finely chopped ½ tsp cayenne pepper 1 tsp ground ginger 1 tsp ground coriander 2 tsp ground cumin 1 cinnamon stick 1 tsp ground turmeric 1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes 200g/7oz tinned chopped tomatoes 200ml/7fl oz vegetable stock 3 preserved lemons, rind only, roughly chopped 1 tbsp clear honey salt and freshly ground black pepper 400g/14oz couscous600ml/1 pint 2fl oz hot vegetable stock2 lemons, zest only100g/3½oz toasted flaked almonds1 tbsp each chopped fresh parsley, chives and coriander1 tbsp olive oil 400g/14oz couscous 600ml/1 pint 2fl oz hot vegetable stock 2 lemons, zest only 100g/3½oz toasted flaked almonds 1 tbsp each chopped fresh parsley, chives and coriander 1 tbsp olive oil small handful coriander, to garnish small handful coriander, to garnish Method For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened.Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the butternut squash cubes and stir well to coat the squash in the spices.Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape.Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Serve the couscous with the tagine on top and a little chopped coriander to garnish. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened. Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the butternut squash cubes and stir well to coat the squash in the spices. Add the butternut squash cubes and stir well to coat the squash in the spices. Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape. Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape. Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Serve the couscous with the tagine on top and a little chopped coriander to garnish. Serve the couscous with the tagine on top and a little chopped coriander to garnish. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/herbycouscouswithbut_92552",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butternut squash tagine with couscous recipe",
"content": "An average of 4.4 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herbycouscouswithbut_92552_16x9.jpg Sweet butternut squash with sour preserved lemons makes a fragrant and easy vegetarian tagine with herby couscous on the side. Each serving provides 593 kcal, 19.4g protein, 63.1g carbohydrate (of which 27.1g sugars), 26.8g fat (of which 3g saturates), 10.7g fibre and 2.93g salt. 2 tbsp olive oil1 onion, peeled, finely chopped2 garlic cloves, peeled, finely chopped½ tsp cayenne pepper1 tsp ground ginger1 tsp ground coriander2 tsp ground cumin1 cinnamon stick1 tsp ground turmeric1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes200g/7oz tinned chopped tomatoes200ml/7fl oz vegetable stock3 preserved lemons, rind only, roughly chopped1 tbsp clear honeysalt and freshly ground black pepper 2 tbsp olive oil 1 onion, peeled, finely chopped 2 garlic cloves, peeled, finely chopped ½ tsp cayenne pepper 1 tsp ground ginger 1 tsp ground coriander 2 tsp ground cumin 1 cinnamon stick 1 tsp ground turmeric 1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes 200g/7oz tinned chopped tomatoes 200ml/7fl oz vegetable stock 3 preserved lemons, rind only, roughly chopped 1 tbsp clear honey salt and freshly ground black pepper 400g/14oz couscous600ml/1 pint 2fl oz hot vegetable stock2 lemons, zest only100g/3½oz toasted flaked almonds1 tbsp each chopped fresh parsley, chives and coriander1 tbsp olive oil 400g/14oz couscous 600ml/1 pint 2fl oz hot vegetable stock 2 lemons, zest only 100g/3½oz toasted flaked almonds 1 tbsp each chopped fresh parsley, chives and coriander 1 tbsp olive oil small handful coriander, to garnish small handful coriander, to garnish Method For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened.Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the butternut squash cubes and stir well to coat the squash in the spices.Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape.Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Serve the couscous with the tagine on top and a little chopped coriander to garnish. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened. Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the butternut squash cubes and stir well to coat the squash in the spices. Add the butternut squash cubes and stir well to coat the squash in the spices. Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape. Add the chopped tomatoes, stock, preserved lemons and honey, then season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape. Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Fluff up the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Serve the couscous with the tagine on top and a little chopped coriander to garnish. Serve the couscous with the tagine on top and a little chopped coriander to garnish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddddeb3bdbfd0cc01f65"
} | 029fb826631fe73740ef132d7f21771e9c7f7cf3093fd05ece015f1c1a184154 | Make-ahead grain bowls recipe
An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/make-ahead_grain_bowls_02072_16x9.jpg Learn how to make three delicious grain bowls using quinoa, wholewheat couscous and bulgur. Add plenty of veg and healthy fats and you can meal prep your way to healthy lunches. 80g/3oz wholewheat couscous200ml/7fl oz vegetable stock handful kale leaves, squeezed to soften and woody stems torn off (see tip)handful red and yellow baby tomatoes, halved30g/1oz mixed nuts, roughly choppedsmall handful sprouted lentils and sprouted beans2 tsp za’tar spice blend30ml/1fl oz olive oil 80g/3oz wholewheat couscous 200ml/7fl oz vegetable stock handful kale leaves, squeezed to soften and woody stems torn off (see tip) handful red and yellow baby tomatoes, halved 30g/1oz mixed nuts, roughly chopped small handful sprouted lentils and sprouted beans 2 tsp za’tar spice blend 30ml/1fl oz olive oil 60g/2¼oz quinoahandful spinach, roughly torn1 carrot, thinly sliced1 tbsp mixed seeds1 orange, juice only 1 tsp rapeseed oil1 tbsp cider vinegar 1–2 tsp dried chilli flakes 1 tsp honey salt and freshly ground black pepper 60g/2¼oz quinoa handful spinach, roughly torn 1 carrot, thinly sliced 1 tbsp mixed seeds 1 orange, juice only 1 tsp rapeseed oil 1 tbsp cider vinegar 1–2 tsp dried chilli flakes 1 tsp honey salt and freshly ground black pepper 60g/2¼oz bulgur wheathandful mixed salad leaves1 tbsp pumpkin seeds200g/7oz mixed beans, drained and rinsed3 tbsp tahini2 tbsp sesame oil1 tsp sumac ½ tsp ground cumin or ground cumin seeds ½ tsp dried chilli flakesjuice of ½ lemon 60g/2¼oz bulgur wheat handful mixed salad leaves 1 tbsp pumpkin seeds 200g/7oz mixed beans, drained and rinsed 3 tbsp tahini 2 tbsp sesame oil 1 tsp sumac ½ tsp ground cumin or ground cumin seeds ½ tsp dried chilli flakes juice of ½ lemon Method To make the couscous bowl, measure the couscous into a bowl and pour over the hot stock. Cover the bowl with a plate and leave to stand for 8 minutes, until all of the stock has been absorbed and the grains are light and fluffy. Fluff with a fork before serving.Top with the kale leaves, baby tomatoes, nuts, sprouted lentils and beans. Whisk together the za’tar with the olive oil and pour over before serving. To make the quinoa bowl, measure the quinoa into a bowl and just cover with cold water. Leave to stand for 20 minutes. Drain the quinoa and rinse under cold running water. Transfer to a hot frying pan and toast for 1-2 minutes, until it starts to sizzle. Pour over enough boiling water to cover the grains, pop on the lid and simmer for 15 minutes, stirring occasionally. It should have a light bite to it when cooked through properly. Fluff with a fork before serving. (You can rinse it in a sieve over the sink with cold water to cool it down if using in a make-ahead grain bowl straight away.)Top with the spinach, carrots and seeds. Whisk together the remaining ingredients and pour over just before serving.To make the bulgar wheat bowl, rinse the bulgar wheat in a sieve over the sink to remove the starch. Add to a pan of boiling water (enough to fully cover the grains) and simmer for around 12 minutes, stirring every now and then, or until tender, chewy and nutty in flavour. Top with the mixed salad leaves, pumpkin seeds and mixed beans.Mix together the tahini and oil until silky smooth, then add the rest of the ingredients. Keeps for up to 1 week in an airtight container in the fridge. To make the couscous bowl, measure the couscous into a bowl and pour over the hot stock. To make the couscous bowl, measure the couscous into a bowl and pour over the hot stock. Cover the bowl with a plate and leave to stand for 8 minutes, until all of the stock has been absorbed and the grains are light and fluffy. Fluff with a fork before serving. Cover the bowl with a plate and leave to stand for 8 minutes, until all of the stock has been absorbed and the grains are light and fluffy. Fluff with a fork before serving. Top with the kale leaves, baby tomatoes, nuts, sprouted lentils and beans. Whisk together the za’tar with the olive oil and pour over before serving. Top with the kale leaves, baby tomatoes, nuts, sprouted lentils and beans. Whisk together the za’tar with the olive oil and pour over before serving. To make the quinoa bowl, measure the quinoa into a bowl and just cover with cold water. Leave to stand for 20 minutes. To make the quinoa bowl, measure the quinoa into a bowl and just cover with cold water. Leave to stand for 20 minutes. Drain the quinoa and rinse under cold running water. Transfer to a hot frying pan and toast for 1-2 minutes, until it starts to sizzle. Drain the quinoa and rinse under cold running water. Transfer to a hot frying pan and toast for 1-2 minutes, until it starts to sizzle. Pour over enough boiling water to cover the grains, pop on the lid and simmer for 15 minutes, stirring occasionally. It should have a light bite to it when cooked through properly. Fluff with a fork before serving. (You can rinse it in a sieve over the sink with cold water to cool it down if using in a make-ahead grain bowl straight away.) Pour over enough boiling water to cover the grains, pop on the lid and simmer for 15 minutes, stirring occasionally. It should have a light bite to it when cooked through properly. Fluff with a fork before serving. (You can rinse it in a sieve over the sink with cold water to cool it down if using in a make-ahead grain bowl straight away.) Top with the spinach, carrots and seeds. Whisk together the remaining ingredients and pour over just before serving. Top with the spinach, carrots and seeds. Whisk together the remaining ingredients and pour over just before serving. To make the bulgar wheat bowl, rinse the bulgar wheat in a sieve over the sink to remove the starch. To make the bulgar wheat bowl, rinse the bulgar wheat in a sieve over the sink to remove the starch. Add to a pan of boiling water (enough to fully cover the grains) and simmer for around 12 minutes, stirring every now and then, or until tender, chewy and nutty in flavour. Add to a pan of boiling water (enough to fully cover the grains) and simmer for around 12 minutes, stirring every now and then, or until tender, chewy and nutty in flavour. Top with the mixed salad leaves, pumpkin seeds and mixed beans. Top with the mixed salad leaves, pumpkin seeds and mixed beans. Mix together the tahini and oil until silky smooth, then add the rest of the ingredients. Keeps for up to 1 week in an airtight container in the fridge. Mix together the tahini and oil until silky smooth, then add the rest of the ingredients. Keeps for up to 1 week in an airtight container in the fridge. Recipe tips Squeezing kale leaves in your hands really does tenderise them very easily and quickly. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/make-ahead_grain_bowls_02072",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Make-ahead grain bowls recipe",
"content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/make-ahead_grain_bowls_02072_16x9.jpg Learn how to make three delicious grain bowls using quinoa, wholewheat couscous and bulgur. Add plenty of veg and healthy fats and you can meal prep your way to healthy lunches. 80g/3oz wholewheat couscous200ml/7fl oz vegetable stock handful kale leaves, squeezed to soften and woody stems torn off (see tip)handful red and yellow baby tomatoes, halved30g/1oz mixed nuts, roughly choppedsmall handful sprouted lentils and sprouted beans2 tsp za’tar spice blend30ml/1fl oz olive oil 80g/3oz wholewheat couscous 200ml/7fl oz vegetable stock handful kale leaves, squeezed to soften and woody stems torn off (see tip) handful red and yellow baby tomatoes, halved 30g/1oz mixed nuts, roughly chopped small handful sprouted lentils and sprouted beans 2 tsp za’tar spice blend 30ml/1fl oz olive oil 60g/2¼oz quinoahandful spinach, roughly torn1 carrot, thinly sliced1 tbsp mixed seeds1 orange, juice only 1 tsp rapeseed oil1 tbsp cider vinegar 1–2 tsp dried chilli flakes 1 tsp honey salt and freshly ground black pepper 60g/2¼oz quinoa handful spinach, roughly torn 1 carrot, thinly sliced 1 tbsp mixed seeds 1 orange, juice only 1 tsp rapeseed oil 1 tbsp cider vinegar 1–2 tsp dried chilli flakes 1 tsp honey salt and freshly ground black pepper 60g/2¼oz bulgur wheathandful mixed salad leaves1 tbsp pumpkin seeds200g/7oz mixed beans, drained and rinsed3 tbsp tahini2 tbsp sesame oil1 tsp sumac ½ tsp ground cumin or ground cumin seeds ½ tsp dried chilli flakesjuice of ½ lemon 60g/2¼oz bulgur wheat handful mixed salad leaves 1 tbsp pumpkin seeds 200g/7oz mixed beans, drained and rinsed 3 tbsp tahini 2 tbsp sesame oil 1 tsp sumac ½ tsp ground cumin or ground cumin seeds ½ tsp dried chilli flakes juice of ½ lemon Method To make the couscous bowl, measure the couscous into a bowl and pour over the hot stock. Cover the bowl with a plate and leave to stand for 8 minutes, until all of the stock has been absorbed and the grains are light and fluffy. Fluff with a fork before serving.Top with the kale leaves, baby tomatoes, nuts, sprouted lentils and beans. Whisk together the za’tar with the olive oil and pour over before serving. To make the quinoa bowl, measure the quinoa into a bowl and just cover with cold water. Leave to stand for 20 minutes. Drain the quinoa and rinse under cold running water. Transfer to a hot frying pan and toast for 1-2 minutes, until it starts to sizzle. Pour over enough boiling water to cover the grains, pop on the lid and simmer for 15 minutes, stirring occasionally. It should have a light bite to it when cooked through properly. Fluff with a fork before serving. (You can rinse it in a sieve over the sink with cold water to cool it down if using in a make-ahead grain bowl straight away.)Top with the spinach, carrots and seeds. Whisk together the remaining ingredients and pour over just before serving.To make the bulgar wheat bowl, rinse the bulgar wheat in a sieve over the sink to remove the starch. Add to a pan of boiling water (enough to fully cover the grains) and simmer for around 12 minutes, stirring every now and then, or until tender, chewy and nutty in flavour. Top with the mixed salad leaves, pumpkin seeds and mixed beans.Mix together the tahini and oil until silky smooth, then add the rest of the ingredients. Keeps for up to 1 week in an airtight container in the fridge. To make the couscous bowl, measure the couscous into a bowl and pour over the hot stock. To make the couscous bowl, measure the couscous into a bowl and pour over the hot stock. Cover the bowl with a plate and leave to stand for 8 minutes, until all of the stock has been absorbed and the grains are light and fluffy. Fluff with a fork before serving. Cover the bowl with a plate and leave to stand for 8 minutes, until all of the stock has been absorbed and the grains are light and fluffy. Fluff with a fork before serving. Top with the kale leaves, baby tomatoes, nuts, sprouted lentils and beans. Whisk together the za’tar with the olive oil and pour over before serving. Top with the kale leaves, baby tomatoes, nuts, sprouted lentils and beans. Whisk together the za’tar with the olive oil and pour over before serving. To make the quinoa bowl, measure the quinoa into a bowl and just cover with cold water. Leave to stand for 20 minutes. To make the quinoa bowl, measure the quinoa into a bowl and just cover with cold water. Leave to stand for 20 minutes. Drain the quinoa and rinse under cold running water. Transfer to a hot frying pan and toast for 1-2 minutes, until it starts to sizzle. Drain the quinoa and rinse under cold running water. Transfer to a hot frying pan and toast for 1-2 minutes, until it starts to sizzle. Pour over enough boiling water to cover the grains, pop on the lid and simmer for 15 minutes, stirring occasionally. It should have a light bite to it when cooked through properly. Fluff with a fork before serving. (You can rinse it in a sieve over the sink with cold water to cool it down if using in a make-ahead grain bowl straight away.) Pour over enough boiling water to cover the grains, pop on the lid and simmer for 15 minutes, stirring occasionally. It should have a light bite to it when cooked through properly. Fluff with a fork before serving. (You can rinse it in a sieve over the sink with cold water to cool it down if using in a make-ahead grain bowl straight away.) Top with the spinach, carrots and seeds. Whisk together the remaining ingredients and pour over just before serving. Top with the spinach, carrots and seeds. Whisk together the remaining ingredients and pour over just before serving. To make the bulgar wheat bowl, rinse the bulgar wheat in a sieve over the sink to remove the starch. To make the bulgar wheat bowl, rinse the bulgar wheat in a sieve over the sink to remove the starch. Add to a pan of boiling water (enough to fully cover the grains) and simmer for around 12 minutes, stirring every now and then, or until tender, chewy and nutty in flavour. Add to a pan of boiling water (enough to fully cover the grains) and simmer for around 12 minutes, stirring every now and then, or until tender, chewy and nutty in flavour. Top with the mixed salad leaves, pumpkin seeds and mixed beans. Top with the mixed salad leaves, pumpkin seeds and mixed beans. Mix together the tahini and oil until silky smooth, then add the rest of the ingredients. Keeps for up to 1 week in an airtight container in the fridge. Mix together the tahini and oil until silky smooth, then add the rest of the ingredients. Keeps for up to 1 week in an airtight container in the fridge. Recipe tips Squeezing kale leaves in your hands really does tenderise them very easily and quickly."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddddeb3bdbfd0cc01f66"
} | c0193122193df90137edd6c1a920441b01169030cb84da2e22f45971cce80d8c | Lamb shawarma recipe
Preheat the oven to 170C/150C Fan/Gas 3.To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside.To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone.Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains.Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve.For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed.Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges.To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined. Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips). Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside. To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside. To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone. Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone. Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains. Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains. Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve. Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve. For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed. For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed. Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges. Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges. To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined. To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined. Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips). Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips). | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lamb_shawarma_with_06754",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb shawarma recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3.To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside.To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone.Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains.Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve.For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed.Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges.To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined. Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips). Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside. To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside. To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone. Put the onion quarters in a medium, deep-sided roasting tray and place the lamb on top (you want it to fit snugly so don’t use a roasting tray that is too big). Make several incisions in the lamb. Spread the spice mixture all over the lamb, rubbing it into the incisions well. Pour 300ml cold water into the bottom of the tray, then cover the whole thing with kitchen foil. Roast for 3¼ hours, or until the meat is tender and falling off the bone. Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains. Meanwhile, prepare the couscous. Tip the couscous into a large, heatproof bowl, add the lemon zest and juice, then pour in the boiling water and stir well. Cover with cling film and set aside for 10 minutes to allow the couscous to absorb the liquid. Drag a fork through the couscous to separate the grains. Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve. Stir the yellow peppers and sweetcorn into the couscous and mix well, then stir in the chilli and coriander (if using). Stir once more, then cover and place in the fridge until you are ready to serve. For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed. For the raita, coarsely grate the cucumber onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the liquid comes out of the cucumber. Tip the squeezed cucumber into a separate bowl, then add the yoghurt. Finely grate the garlic over the top and season with the ground coriander, a little salt and some black pepper. Stir well, then cover and place in the fridge until needed. Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges. Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges. To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined. To serve, lay the pitta breads on a baking tray and cover with foil. Heat through in the oven for 5 minutes while carving the lamb. Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined. Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips). Divide the couscous between serving plates, top with shredded lamb and cooking juices, then serve a warmed pitta bread and a dollop of the raita alongside each portion. Serve immediately. Tip the remaining lamb (four portions) into an airtight container and leave to cool, then transfer to the fridge. The leftovers can be eaten cold or reheated in a microwave oven (see Tips)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddeeb3bdbfd0cc01f67"
} | 1b78aa60ab4eb2e408ae50d82a637267e7aa6ad9850316eb820edd3a9a1418c4 | Moroccan chicken with couscous and yoghurt recipe
An average of 4.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccan-style_chicken_47173_16x9.jpg This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard basics for a satisfying meal for four. It's also great for batch cooking. 1 large onion, chopped3 garlic cloves, crushed275ml/10fl oz chicken stock sea salt and freshly ground black pepper4 chicken breasts1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, choppedcouscous, to servenatural yoghurt, optional, to serve 1 large onion, chopped 3 garlic cloves, crushed 275ml/10fl oz chicken stock sea salt and freshly ground black pepper 4 chicken breasts 1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, chopped couscous, to serve natural yoghurt, optional, to serve Method Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half.Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour.Make the couscous addording to the packet instructions.Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour. Make the couscous addording to the packet instructions. Make the couscous addording to the packet instructions. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/moroccan-style_chicken_47173",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Moroccan chicken with couscous and yoghurt recipe",
"content": "An average of 4.5 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccan-style_chicken_47173_16x9.jpg This one-pot Moroccan chicken recipe is a simplified tagine using chicken breast and store cupboard basics for a satisfying meal for four. It's also great for batch cooking. 1 large onion, chopped3 garlic cloves, crushed275ml/10fl oz chicken stock sea salt and freshly ground black pepper4 chicken breasts1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, choppedcouscous, to servenatural yoghurt, optional, to serve 1 large onion, chopped 3 garlic cloves, crushed 275ml/10fl oz chicken stock sea salt and freshly ground black pepper 4 chicken breasts 1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, chopped couscous, to serve natural yoghurt, optional, to serve Method Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half.Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour.Make the couscous addording to the packet instructions.Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half. Put the onion, garlic and chicken stock into a saucepan over a medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for 5 minutes, or until reduced in volume by half. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for 1 hour. Make the couscous addording to the packet instructions. Make the couscous addording to the packet instructions. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddeeb3bdbfd0cc01f68"
} | 416bb95db81261492d4e12a4ad7e5f87207e8b76eefe352e06a1ca31f6fe69ec | Lemon and pomegranate couscous recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_pomegranate_48177_16x9.jpg A quick and easy pomegranate couscous salad that's great for a lunchbox or to serve with cold chicken. This meal is low calorie and provides 300 kcal, 5g protein, 31g carbohydrate (of which 6g sugars), 17g fat (of which 2.5g saturates), 2.3g fibre and 0.5g salt per portion. 1 large or 2 small pomegranates200g/7oz couscous250ml/9fl oz pints boiling chicken stock or watersea salt and freshly ground black pepper2 lemons, juice only6 tbsp olive oil4 tbsp chopped, fresh mint or coriander 1 large or 2 small pomegranates 200g/7oz couscous 250ml/9fl oz pints boiling chicken stock or water sea salt and freshly ground black pepper 2 lemons, juice only 6 tbsp olive oil 4 tbsp chopped, fresh mint or coriander Method Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lemon_and_pomegranate_48177",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon and pomegranate couscous recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_pomegranate_48177_16x9.jpg A quick and easy pomegranate couscous salad that's great for a lunchbox or to serve with cold chicken. This meal is low calorie and provides 300 kcal, 5g protein, 31g carbohydrate (of which 6g sugars), 17g fat (of which 2.5g saturates), 2.3g fibre and 0.5g salt per portion. 1 large or 2 small pomegranates200g/7oz couscous250ml/9fl oz pints boiling chicken stock or watersea salt and freshly ground black pepper2 lemons, juice only6 tbsp olive oil4 tbsp chopped, fresh mint or coriander 1 large or 2 small pomegranates 200g/7oz couscous 250ml/9fl oz pints boiling chicken stock or water sea salt and freshly ground black pepper 2 lemons, juice only 6 tbsp olive oil 4 tbsp chopped, fresh mint or coriander Method Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddeeb3bdbfd0cc01f69"
} | 04c76c751fcc5d161a9fb4a7bfd37ecb7184dd463281b0758189810af18ace58 | Quick chicken couscous recipe
Speedy chicken couscous An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/speedy_chicken_couscous_50701_16x9.jpg This chicken couscous makes a quick and tasty dinner that will double as a decent packed lunch for tomorrow. Part of Rob's chicken meal prep series. Check out his chicken cashew curry and barbecue-style chicken wraps for the full set. Each serving provides 520 kcal, 37g protein, 67g carbohydrates (of which 12g sugars), 9g fat (of which 2g saturates), 11g fibre and 2.8g salt. 1 tsp finely chopped fresh coriander 2 tsp chilli powder 1 tbsp tomato purée 1 tbsp soy sauce salt and freshly ground black pepper 1 tsp finely chopped fresh coriander 2 tsp chilli powder 1 tbsp tomato purée 1 tbsp soy sauce salt and freshly ground black pepper 2 tsp olive oil200g/7oz chicken thigh fillets, cut into bite-sized pieces150g/5oz broccoli, roughly chopped 2 tsp olive oil 200g/7oz chicken thigh fillets, cut into bite-sized pieces 150g/5oz broccoli, roughly chopped 1 red pepper, deseeded and thinly sliced1 green pepper, deseeded and thinly sliced4 spring onions, roughly chopped200ml/7fl oz boiling water150g/5oz couscous ½ lime, zest and juice 2 tsp finely chopped coriander 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 4 spring onions, roughly chopped 200ml/7fl oz boiling water 150g/5oz couscous ½ lime, zest and juice 2 tsp finely chopped coriander Method Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture. Heat a teaspoon of the olive oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside.Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes. Heat a the remaining olive oil in the pan and cook the broccoli and peppers for 4 minutes.Return the chicken to the pan with the spring onions and cook for 2 minutes.Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes.Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together! Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture. Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture. Heat a teaspoon of the olive oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside. Heat a teaspoon of the olive oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside. Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes. Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes. Heat a the remaining olive oil in the pan and cook the broccoli and peppers for 4 minutes. Heat a the remaining olive oil in the pan and cook the broccoli and peppers for 4 minutes. Return the chicken to the pan with the spring onions and cook for 2 minutes. Return the chicken to the pan with the spring onions and cook for 2 minutes. Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes. Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes. Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together! Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together! | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/speedy_chicken_couscous_50701",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick chicken couscous recipe",
"content": "Speedy chicken couscous An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/speedy_chicken_couscous_50701_16x9.jpg This chicken couscous makes a quick and tasty dinner that will double as a decent packed lunch for tomorrow. Part of Rob's chicken meal prep series. Check out his chicken cashew curry and barbecue-style chicken wraps for the full set. Each serving provides 520 kcal, 37g protein, 67g carbohydrates (of which 12g sugars), 9g fat (of which 2g saturates), 11g fibre and 2.8g salt. 1 tsp finely chopped fresh coriander 2 tsp chilli powder 1 tbsp tomato purée 1 tbsp soy sauce salt and freshly ground black pepper 1 tsp finely chopped fresh coriander 2 tsp chilli powder 1 tbsp tomato purée 1 tbsp soy sauce salt and freshly ground black pepper 2 tsp olive oil200g/7oz chicken thigh fillets, cut into bite-sized pieces150g/5oz broccoli, roughly chopped 2 tsp olive oil 200g/7oz chicken thigh fillets, cut into bite-sized pieces 150g/5oz broccoli, roughly chopped 1 red pepper, deseeded and thinly sliced1 green pepper, deseeded and thinly sliced4 spring onions, roughly chopped200ml/7fl oz boiling water150g/5oz couscous ½ lime, zest and juice 2 tsp finely chopped coriander 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 4 spring onions, roughly chopped 200ml/7fl oz boiling water 150g/5oz couscous ½ lime, zest and juice 2 tsp finely chopped coriander Method Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture. Heat a teaspoon of the olive oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside.Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes. Heat a the remaining olive oil in the pan and cook the broccoli and peppers for 4 minutes.Return the chicken to the pan with the spring onions and cook for 2 minutes.Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes.Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together! Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture. Mix together the chicken seasoning ingredients in a large bowl. Add the chicken and coat well in the mixture. Heat a teaspoon of the olive oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside. Heat a teaspoon of the olive oil in a frying pan over a high heat, add the chicken and cook for 3 minutes, or until cooked through. Remove the chicken and set aside. Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes. Pour the boiling water into a bowl, add the couscous, lime zest and a pinch of salt and pepper. Cover with a plate and leave for 5 minutes. Heat a the remaining olive oil in the pan and cook the broccoli and peppers for 4 minutes. Heat a the remaining olive oil in the pan and cook the broccoli and peppers for 4 minutes. Return the chicken to the pan with the spring onions and cook for 2 minutes. Return the chicken to the pan with the spring onions and cook for 2 minutes. Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes. Meanwhile, add the lime juice and coriander to the couscous, stir and put the plate back on for back on for 2 minutes. Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together! Use a fork to fluff up the couscous, take the chicken off the heat and enjoy together!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddfeb3bdbfd0cc01f6a"
} | 91f845ed078019ee7e783409379ec044bc710db5e72816c97b9cea3c33f9e6f0 | Halloumi, tomato, cucumber and couscous grain bowl recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloumi_tomato_cucumber_92076_16x9.jpg A refreshingly easy lunch option that will help you on your way to eating five-a-day. 50g/1¾oz couscous80g/3oz halloumi, sliced1 tomato, cut into 1cm/½in chunks¼ cucumber, cut into 1cm/½in chunks5 black olives, pitted2 sprigs mint, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz couscous 80g/3oz halloumi, sliced 1 tomato, cut into 1cm/½in chunks ¼ cucumber, cut into 1cm/½in chunks 5 black olives, pitted 2 sprigs mint, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the couscous according to packet instructions. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface.Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the couscous according to packet instructions. Cook the couscous according to packet instructions. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface. Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/halloumi_tomato_cucumber_92076",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halloumi, tomato, cucumber and couscous grain bowl 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/halloumi_tomato_cucumber_92076_16x9.jpg A refreshingly easy lunch option that will help you on your way to eating five-a-day. 50g/1¾oz couscous80g/3oz halloumi, sliced1 tomato, cut into 1cm/½in chunks¼ cucumber, cut into 1cm/½in chunks5 black olives, pitted2 sprigs mint, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz couscous 80g/3oz halloumi, sliced 1 tomato, cut into 1cm/½in chunks ¼ cucumber, cut into 1cm/½in chunks 5 black olives, pitted 2 sprigs mint, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the couscous according to packet instructions. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface.Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the couscous according to packet instructions. Cook the couscous according to packet instructions. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface. Heat a griddle pan over a high heat. Add the halloumi slices and griddle for 3-4 minutes, or until golden brown stripes appear on the cheese surface. Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Place the couscous in the bowl you plan to eat from and add the halloumi, tomato, cucumber, olives and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddfeb3bdbfd0cc01f6b"
} | 574eea1a4c2c3c5ca27ca02a8a700e8f9f765042fac997b6d5f928c43c0b911a | Nadiya's grapefruit chicken stew recipe
Grapefruit chicken stew with couscous An average of 3.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grapefruit_chicken_stew_81488_16x9.jpg Citrus works just as well with savoury dishes as it does with sweet. Grapefruit’s combination of sweet and bitter works really nicely in Nadiya's simple chicken stew. 1kg/2lb 4oz skinless boneless chicken thighs, diced1 tsp ground turmeric 4 tbsp olive oil, plus a little extra 3 garlic cloves, finely chopped1 small onion, finely chopped1 tsp salt2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 large grapefruit, juice and zest 500ml/18fl oz hot water 2 tbsp cornflour mixed with 2 tbsp waterlarge handful fresh flatleaf parsley, finely chopped 1kg/2lb 4oz skinless boneless chicken thighs, diced 1 tsp ground turmeric 4 tbsp olive oil, plus a little extra 3 garlic cloves, finely chopped 1 small onion, finely chopped 1 tsp salt 2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 large grapefruit, juice and zest 500ml/18fl oz hot water 2 tbsp cornflour mixed with 2 tbsp water large handful fresh flatleaf parsley, finely chopped 400g/14oz couscous 1 tsp salt 2 tbsp unsalted butter 550ml/1 pint boiling water 400g/14oz couscous 1 tsp salt 2 tbsp unsalted butter 550ml/1 pint boiling water Method Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside.Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onions are soft – this can take 10–15 minutes. Now add the cumin, chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes. Add the grapefruit juice, about 150ml/5fl oz, and the zest, along with the browned chicken. Mix through, then add the measured hot water.Stir in the cornflour and water mixture, then cover the pan and cook for 30 minutes. Put the couscous into a bowl, stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in above the couscous. Cover, then set aside so that the couscous can soak up the water. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous. Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside. Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside. Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onions are soft – this can take 10–15 minutes. Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onions are soft – this can take 10–15 minutes. Now add the cumin, chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes. Now add the cumin, chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes. Add the grapefruit juice, about 150ml/5fl oz, and the zest, along with the browned chicken. Mix through, then add the measured hot water. Add the grapefruit juice, about 150ml/5fl oz, and the zest, along with the browned chicken. Mix through, then add the measured hot water. Stir in the cornflour and water mixture, then cover the pan and cook for 30 minutes. Stir in the cornflour and water mixture, then cover the pan and cook for 30 minutes. Put the couscous into a bowl, stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in above the couscous. Cover, then set aside so that the couscous can soak up the water. Put the couscous into a bowl, stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in above the couscous. Cover, then set aside so that the couscous can soak up the water. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/grapefruit_chicken_stew_81488",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nadiya's grapefruit chicken stew recipe",
"content": "Grapefruit chicken stew with couscous An average of 3.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grapefruit_chicken_stew_81488_16x9.jpg Citrus works just as well with savoury dishes as it does with sweet. Grapefruit’s combination of sweet and bitter works really nicely in Nadiya's simple chicken stew. 1kg/2lb 4oz skinless boneless chicken thighs, diced1 tsp ground turmeric 4 tbsp olive oil, plus a little extra 3 garlic cloves, finely chopped1 small onion, finely chopped1 tsp salt2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 large grapefruit, juice and zest 500ml/18fl oz hot water 2 tbsp cornflour mixed with 2 tbsp waterlarge handful fresh flatleaf parsley, finely chopped 1kg/2lb 4oz skinless boneless chicken thighs, diced 1 tsp ground turmeric 4 tbsp olive oil, plus a little extra 3 garlic cloves, finely chopped 1 small onion, finely chopped 1 tsp salt 2 tsp ground cumin 1 tsp chilli flakes ½ tsp ground turmeric 1 large grapefruit, juice and zest 500ml/18fl oz hot water 2 tbsp cornflour mixed with 2 tbsp water large handful fresh flatleaf parsley, finely chopped 400g/14oz couscous 1 tsp salt 2 tbsp unsalted butter 550ml/1 pint boiling water 400g/14oz couscous 1 tsp salt 2 tbsp unsalted butter 550ml/1 pint boiling water Method Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside.Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onions are soft – this can take 10–15 minutes. Now add the cumin, chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes. Add the grapefruit juice, about 150ml/5fl oz, and the zest, along with the browned chicken. Mix through, then add the measured hot water.Stir in the cornflour and water mixture, then cover the pan and cook for 30 minutes. Put the couscous into a bowl, stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in above the couscous. Cover, then set aside so that the couscous can soak up the water. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous. Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside. Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside. Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onions are soft – this can take 10–15 minutes. Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onions are soft – this can take 10–15 minutes. Now add the cumin, chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes. Now add the cumin, chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes. Add the grapefruit juice, about 150ml/5fl oz, and the zest, along with the browned chicken. Mix through, then add the measured hot water. Add the grapefruit juice, about 150ml/5fl oz, and the zest, along with the browned chicken. Mix through, then add the measured hot water. Stir in the cornflour and water mixture, then cover the pan and cook for 30 minutes. Stir in the cornflour and water mixture, then cover the pan and cook for 30 minutes. Put the couscous into a bowl, stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in above the couscous. Cover, then set aside so that the couscous can soak up the water. Put the couscous into a bowl, stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in above the couscous. Cover, then set aside so that the couscous can soak up the water. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddfeb3bdbfd0cc01f6c"
} | 7fc71211cf951bf1580f3189ab3e8007d566ad01a2ec3565835d1de50fa6387b | Spatchcock poussin with couscous salad recipe
An average of 0.0 out of 5 stars from 0 ratings Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken. 2 poussin2 garlic cloves, sliced 1 tbsp chopped rosemary leaves1 lemon, zest and juice50ml/1¾fl oz olive oil 2 poussin 2 garlic cloves, sliced 1 tbsp chopped rosemary leaves 1 lemon, zest and juice 50ml/1¾fl oz olive oil pinch of a stock cube20ml/¾fl oz olive oil 100g/3½oz toasted couscousgood pinch cracked black pepper 1 tsp shredded flatleaf parsley1 tsp chopped coriander 1 tsp shredded mint 1 red chilli, finely diced1 lemon, zest only pinch of a stock cube 20ml/¾fl oz olive oil 100g/3½oz toasted couscous good pinch cracked black pepper 1 tsp shredded flatleaf parsley 1 tsp chopped coriander 1 tsp shredded mint 1 red chilli, finely diced 1 lemon, zest only Method For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of the knife emerge at the neck. Push the knife down against one side of the spine, cutting through the rib cage. Open up the bird and cut away the spine at the other side.Place the bird, skin-side down, onto the chopping board. Break the breast bone by hitting it with your hand (this will flatten the bird so that it grills more easily).Turn in the legs of the bird so that it looks like it's cross-legged.Make a hole in the loose skin connecting the legs of the bird to its body. Hook the ends of the legs into these holes. Tuck the wings under the body of the bird. Repeat with the other bird.Marinade in a bowl of the garlic, rosemary, lemon and olive oil. If easier, you can skewer each bird to hold it in place.Marinade at least for one hour.Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes.Turn over the meat and give it a further 30 seconds. The transfer to the oven for eight minutes to finish cooking. Check the bird is cooked through by piercing the meat in the thickest part and checking the juices run clear, then remove from the grill and rest until needed.For the couscous salad, dissolve the stock cube in 180ml/6fl oz of boiling water in a jug and add the olive oil.Put the couscous in a bowl and pour the boiling water over. Cover in cling film and leave to stand for five minutes.Fluff up the couscous with a fork, then add the pepper, herbs, chilli, zest and salt and pepper, to taste.Place the couscous in a serving bowl and then put the quail and any meat juices on top to serve. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of the knife emerge at the neck. Push the knife down against one side of the spine, cutting through the rib cage. Open up the bird and cut away the spine at the other side. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of the knife emerge at the neck. Push the knife down against one side of the spine, cutting through the rib cage. Open up the bird and cut away the spine at the other side. Place the bird, skin-side down, onto the chopping board. Break the breast bone by hitting it with your hand (this will flatten the bird so that it grills more easily). Place the bird, skin-side down, onto the chopping board. Break the breast bone by hitting it with your hand (this will flatten the bird so that it grills more easily). Turn in the legs of the bird so that it looks like it's cross-legged. Turn in the legs of the bird so that it looks like it's cross-legged. Make a hole in the loose skin connecting the legs of the bird to its body. Hook the ends of the legs into these holes. Tuck the wings under the body of the bird. Repeat with the other bird. Make a hole in the loose skin connecting the legs of the bird to its body. Hook the ends of the legs into these holes. Tuck the wings under the body of the bird. Repeat with the other bird. Marinade in a bowl of the garlic, rosemary, lemon and olive oil. If easier, you can skewer each bird to hold it in place. Marinade in a bowl of the garlic, rosemary, lemon and olive oil. If easier, you can skewer each bird to hold it in place. Marinade at least for one hour. Marinade at least for one hour. Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes. Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes. Turn over the meat and give it a further 30 seconds. The transfer to the oven for eight minutes to finish cooking. Check the bird is cooked through by piercing the meat in the thickest part and checking the juices run clear, then remove from the grill and rest until needed. Turn over the meat and give it a further 30 seconds. The transfer to the oven for eight minutes to finish cooking. Check the bird is cooked through by piercing the meat in the thickest part and checking the juices run clear, then remove from the grill and rest until needed. For the couscous salad, dissolve the stock cube in 180ml/6fl oz of boiling water in a jug and add the olive oil. For the couscous salad, dissolve the stock cube in 180ml/6fl oz of boiling water in a jug and add the olive oil. Put the couscous in a bowl and pour the boiling water over. Cover in cling film and leave to stand for five minutes. Put the couscous in a bowl and pour the boiling water over. Cover in cling film and leave to stand for five minutes. Fluff up the couscous with a fork, then add the pepper, herbs, chilli, zest and salt and pepper, to taste. Fluff up the couscous with a fork, then add the pepper, herbs, chilli, zest and salt and pepper, to taste. Place the couscous in a serving bowl and then put the quail and any meat juices on top to serve. Place the couscous in a serving bowl and then put the quail and any meat juices on top to serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/spatchcock_poussin_with_11709",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spatchcock poussin with couscous salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken. 2 poussin2 garlic cloves, sliced 1 tbsp chopped rosemary leaves1 lemon, zest and juice50ml/1¾fl oz olive oil 2 poussin 2 garlic cloves, sliced 1 tbsp chopped rosemary leaves 1 lemon, zest and juice 50ml/1¾fl oz olive oil pinch of a stock cube20ml/¾fl oz olive oil 100g/3½oz toasted couscousgood pinch cracked black pepper 1 tsp shredded flatleaf parsley1 tsp chopped coriander 1 tsp shredded mint 1 red chilli, finely diced1 lemon, zest only pinch of a stock cube 20ml/¾fl oz olive oil 100g/3½oz toasted couscous good pinch cracked black pepper 1 tsp shredded flatleaf parsley 1 tsp chopped coriander 1 tsp shredded mint 1 red chilli, finely diced 1 lemon, zest only Method For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of the knife emerge at the neck. Push the knife down against one side of the spine, cutting through the rib cage. Open up the bird and cut away the spine at the other side.Place the bird, skin-side down, onto the chopping board. Break the breast bone by hitting it with your hand (this will flatten the bird so that it grills more easily).Turn in the legs of the bird so that it looks like it's cross-legged.Make a hole in the loose skin connecting the legs of the bird to its body. Hook the ends of the legs into these holes. Tuck the wings under the body of the bird. Repeat with the other bird.Marinade in a bowl of the garlic, rosemary, lemon and olive oil. If easier, you can skewer each bird to hold it in place.Marinade at least for one hour.Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes.Turn over the meat and give it a further 30 seconds. The transfer to the oven for eight minutes to finish cooking. Check the bird is cooked through by piercing the meat in the thickest part and checking the juices run clear, then remove from the grill and rest until needed.For the couscous salad, dissolve the stock cube in 180ml/6fl oz of boiling water in a jug and add the olive oil.Put the couscous in a bowl and pour the boiling water over. Cover in cling film and leave to stand for five minutes.Fluff up the couscous with a fork, then add the pepper, herbs, chilli, zest and salt and pepper, to taste.Place the couscous in a serving bowl and then put the quail and any meat juices on top to serve. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of the knife emerge at the neck. Push the knife down against one side of the spine, cutting through the rib cage. Open up the bird and cut away the spine at the other side. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of the knife emerge at the neck. Push the knife down against one side of the spine, cutting through the rib cage. Open up the bird and cut away the spine at the other side. Place the bird, skin-side down, onto the chopping board. Break the breast bone by hitting it with your hand (this will flatten the bird so that it grills more easily). Place the bird, skin-side down, onto the chopping board. Break the breast bone by hitting it with your hand (this will flatten the bird so that it grills more easily). Turn in the legs of the bird so that it looks like it's cross-legged. Turn in the legs of the bird so that it looks like it's cross-legged. Make a hole in the loose skin connecting the legs of the bird to its body. Hook the ends of the legs into these holes. Tuck the wings under the body of the bird. Repeat with the other bird. Make a hole in the loose skin connecting the legs of the bird to its body. Hook the ends of the legs into these holes. Tuck the wings under the body of the bird. Repeat with the other bird. Marinade in a bowl of the garlic, rosemary, lemon and olive oil. If easier, you can skewer each bird to hold it in place. Marinade in a bowl of the garlic, rosemary, lemon and olive oil. If easier, you can skewer each bird to hold it in place. Marinade at least for one hour. Marinade at least for one hour. Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes. Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes. Turn over the meat and give it a further 30 seconds. The transfer to the oven for eight minutes to finish cooking. Check the bird is cooked through by piercing the meat in the thickest part and checking the juices run clear, then remove from the grill and rest until needed. Turn over the meat and give it a further 30 seconds. The transfer to the oven for eight minutes to finish cooking. Check the bird is cooked through by piercing the meat in the thickest part and checking the juices run clear, then remove from the grill and rest until needed. For the couscous salad, dissolve the stock cube in 180ml/6fl oz of boiling water in a jug and add the olive oil. For the couscous salad, dissolve the stock cube in 180ml/6fl oz of boiling water in a jug and add the olive oil. Put the couscous in a bowl and pour the boiling water over. Cover in cling film and leave to stand for five minutes. Put the couscous in a bowl and pour the boiling water over. Cover in cling film and leave to stand for five minutes. Fluff up the couscous with a fork, then add the pepper, herbs, chilli, zest and salt and pepper, to taste. Fluff up the couscous with a fork, then add the pepper, herbs, chilli, zest and salt and pepper, to taste. Place the couscous in a serving bowl and then put the quail and any meat juices on top to serve. Place the couscous in a serving bowl and then put the quail and any meat juices on top to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badddfeb3bdbfd0cc01f6d"
} | 2a9925a13417e021453d713d4c3096d177a2ff76ac7ec6d1f33263b41b3fb06e | Chicken salad with couscous and oranges recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickensaladwithcous_92275_16x9.jpg Use up leftover roast chicken in this simple and healthy chicken salad. 2 large handfuls couscous1 lemon, juice only3 oranges, 2 juice only, 1 left wholecouple glugs fruity olive oil salt and freshly ground black pepper handful chicken meat from a leftover organic roast chickenhandful chopped fresh chives handful fresh basil leaves, more if you fancy handful pea shoots 2 large handfuls couscous 1 lemon, juice only 3 oranges, 2 juice only, 1 left whole couple glugs fruity olive oil salt and freshly ground black pepper handful chicken meat from a leftover organic roast chicken handful chopped fresh chives handful fresh basil leaves, more if you fancy handful pea shoots Method Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid. In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes. In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chickensaladwithcous_92275",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken salad with couscous and oranges 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/chickensaladwithcous_92275_16x9.jpg Use up leftover roast chicken in this simple and healthy chicken salad. 2 large handfuls couscous1 lemon, juice only3 oranges, 2 juice only, 1 left wholecouple glugs fruity olive oil salt and freshly ground black pepper handful chicken meat from a leftover organic roast chickenhandful chopped fresh chives handful fresh basil leaves, more if you fancy handful pea shoots 2 large handfuls couscous 1 lemon, juice only 3 oranges, 2 juice only, 1 left whole couple glugs fruity olive oil salt and freshly ground black pepper handful chicken meat from a leftover organic roast chicken handful chopped fresh chives handful fresh basil leaves, more if you fancy handful pea shoots Method Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid. In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes. In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix; it's about a lightness of touch. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde0eb3bdbfd0cc01f6e"
} | b3859073d86eaf13e89d8f742580847c81408d96375a7a297400bd28db2834b6 | Chorizo and couscous stuffed marrow recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizopepperandcous_75307_16x9.jpg Got a seasonal glut of marrows weighing heavy on your mind? Try this tasty recipe for stuffed marrow. 1 large marrow, peeled100g/3oz couscous1 lemon, juice only2 tbsp olive oil1 red onion, finely sliced100g/3oz chorizo, cut into small chunks1 roasted red pepper, finely sliced2 vine ripened tomatoes, seeded and chopped1 tbsp parsley, roughly chopped1 tbsp mint, roughly chopped1 tbsp coriander, roughly choppedsalt and freshly ground black pepper 1 large marrow, peeled 100g/3oz couscous 1 lemon, juice only 2 tbsp olive oil 1 red onion, finely sliced 100g/3oz chorizo, cut into small chunks 1 roasted red pepper, finely sliced 2 vine ripened tomatoes, seeded and chopped 1 tbsp parsley, roughly chopped 1 tbsp mint, roughly chopped 1 tbsp coriander, roughly chopped salt and freshly ground black pepper Method Preheat an oven to 200C/390F/Gas 6.For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray.Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes.Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs.Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves.Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done. Preheat an oven to 200C/390F/Gas 6. Preheat an oven to 200C/390F/Gas 6. For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray. For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray. Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes. Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes. Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs. Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs. Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves. Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves. Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender. Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chorizopepperandcous_75307",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chorizo and couscous stuffed marrow recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizopepperandcous_75307_16x9.jpg Got a seasonal glut of marrows weighing heavy on your mind? Try this tasty recipe for stuffed marrow. 1 large marrow, peeled100g/3oz couscous1 lemon, juice only2 tbsp olive oil1 red onion, finely sliced100g/3oz chorizo, cut into small chunks1 roasted red pepper, finely sliced2 vine ripened tomatoes, seeded and chopped1 tbsp parsley, roughly chopped1 tbsp mint, roughly chopped1 tbsp coriander, roughly choppedsalt and freshly ground black pepper 1 large marrow, peeled 100g/3oz couscous 1 lemon, juice only 2 tbsp olive oil 1 red onion, finely sliced 100g/3oz chorizo, cut into small chunks 1 roasted red pepper, finely sliced 2 vine ripened tomatoes, seeded and chopped 1 tbsp parsley, roughly chopped 1 tbsp mint, roughly chopped 1 tbsp coriander, roughly chopped salt and freshly ground black pepper Method Preheat an oven to 200C/390F/Gas 6.For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray.Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes.Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs.Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves.Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done. Preheat an oven to 200C/390F/Gas 6. Preheat an oven to 200C/390F/Gas 6. For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray. For the chorizo, pepper and couscous stuffed marrrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray. Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes. Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes. Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs. Meanwhile, heat a frying pan until hot then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs. Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves. Mix well and season to taste with salt and black pepper. Spoon into the centre of the two marrow halves. Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender. Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done. To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde0eb3bdbfd0cc01f6f"
} | 488262e13623b139f77084f6bbe49d1486959f79c177b2cae3ce62fb2ef0bd89 | Sticky chicken and vegetable kebabs with couscous recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_chicken_and_13331_16x9.jpg These sticky chicken kebabs are a real treat and full of tasty veggies to get you on your way to five a day. Serve with couscous for a special supper on a budget. Each serving provides 594kcal, 41g protein, 72g carbohydrate (of which 17g sugars), 14g fat (of which 2g saturates), 6.5g fibre and 1.4g salt. Try the Eat Well for Less quiz to find out how you could cut your food bills. (For this recipe you will need 10 skewers to make the kebabs. Or just roast the ingredients on the baking trays without the skewers.) 3 tbsp runny honey3 tbsp soy sauce5 tbsp vegetable oil ¼ tsp black peppercorns, roughly crushed4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes2 garlic cloves, crushed2 red peppers, seeds removed and cut into chunks1 courgette, cut into chunks10 cherry tomatoes 1 aubergine, cut into chunks 3 tbsp runny honey 3 tbsp soy sauce 5 tbsp vegetable oil ¼ tsp black peppercorns, roughly crushed 4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes 2 garlic cloves, crushed 2 red peppers, seeds removed and cut into chunks 1 courgette, cut into chunks 10 cherry tomatoes 1 aubergine, cut into chunks 375g/13oz couscous600ml/20fl oz boiling water½ lemon, juice onlysalt and freshly ground black pepper 375g/13oz couscous 600ml/20fl oz boiling water ½ lemon, juice only salt and freshly ground black pepper 1 lemon, cut into wedges 1 lemon, cut into wedges Method Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together.Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours.When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil. Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through. Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice. Serve the kebabs with lemon wedges and the couscous Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together. Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together. Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours. Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours. When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil. When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil. Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through. Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through. Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice. Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice. Serve the kebabs with lemon wedges and the couscous Serve the kebabs with lemon wedges and the couscous | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/sticky_chicken_and_13331",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sticky chicken and vegetable kebabs with couscous 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/sticky_chicken_and_13331_16x9.jpg These sticky chicken kebabs are a real treat and full of tasty veggies to get you on your way to five a day. Serve with couscous for a special supper on a budget. Each serving provides 594kcal, 41g protein, 72g carbohydrate (of which 17g sugars), 14g fat (of which 2g saturates), 6.5g fibre and 1.4g salt. Try the Eat Well for Less quiz to find out how you could cut your food bills. (For this recipe you will need 10 skewers to make the kebabs. Or just roast the ingredients on the baking trays without the skewers.) 3 tbsp runny honey3 tbsp soy sauce5 tbsp vegetable oil ¼ tsp black peppercorns, roughly crushed4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes2 garlic cloves, crushed2 red peppers, seeds removed and cut into chunks1 courgette, cut into chunks10 cherry tomatoes 1 aubergine, cut into chunks 3 tbsp runny honey 3 tbsp soy sauce 5 tbsp vegetable oil ¼ tsp black peppercorns, roughly crushed 4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes 2 garlic cloves, crushed 2 red peppers, seeds removed and cut into chunks 1 courgette, cut into chunks 10 cherry tomatoes 1 aubergine, cut into chunks 375g/13oz couscous600ml/20fl oz boiling water½ lemon, juice onlysalt and freshly ground black pepper 375g/13oz couscous 600ml/20fl oz boiling water ½ lemon, juice only salt and freshly ground black pepper 1 lemon, cut into wedges 1 lemon, cut into wedges Method Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together.Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours.When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil. Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through. Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice. Serve the kebabs with lemon wedges and the couscous Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together. Put the honey, soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together. Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours. Add the chicken, garlic, peppers, courgette, cherry tomatoes and aubergine, and toss well. Cover and marinate in the fridge for 2 hours. When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil. When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil. Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through. Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays. Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through. Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice. Make the couscous 10 minutes before you want to eat. Put the couscous in a shallow heatproof bowl, pour over the boiling water and mix in the remaining 1 tablespoon oil. Leave to stand until the water has been absorbed. Fluff up with a fork and season with salt, pepper and lemon juice. Serve the kebabs with lemon wedges and the couscous Serve the kebabs with lemon wedges and the couscous"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde0eb3bdbfd0cc01f70"
} | e73430cbf650b52ef10b1f526774984e895cd727833e159ce4b0ff1139b32c7b | Fish curry with watercress and lemon couscous recipe
An average of 4.4 out of 5 stars from 9 ratings An ideal fish for this curry is tilapia, a freshwater fish that is cheap to buy, easy to prepare and has a mild taste. 240g/9oz couscous 1 tbsp butter ½ tsp salt 1 lemon, zest only 240g/9oz couscous 1 tbsp butter ½ tsp salt 1 lemon, zest only 700g/1lb 9oz skinless tilapia or white fish fillets, defrosted if frozen, cut into large chunks1 tsp paprika 1 tsp ground turmeric 3 tbsp olive oil 3 garlic cloves, crushed 1 small onion, peeled and finely chopped 1 small green chilli, finely chopped (deseeded if you want less heat) ½ tsp salt ½ tsp ground cumin 1 tsp ground coriander 85g/3oz watercress, finely chopped 700g/1lb 9oz skinless tilapia or white fish fillets, defrosted if frozen, cut into large chunks 1 tsp paprika 1 tsp ground turmeric 3 tbsp olive oil 3 garlic cloves, crushed 1 small onion, peeled and finely chopped 1 small green chilli, finely chopped (deseeded if you want less heat) ½ tsp salt ½ tsp ground cumin 1 tsp ground coriander 85g/3oz watercress, finely chopped large handful pea shoots or micro herbs, to garnish1 lemon, cut into wedges large handful pea shoots or micro herbs, to garnish 1 lemon, cut into wedges Method To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes.To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish. Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm. Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through.Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well. Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges. To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes. To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes. To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish. To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish. Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm. Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm. Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through. Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through. Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well. Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well. Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges. Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges. Recipe tips You can use any other fish fillets, like cod or haddock. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/fish_curry_with_84873",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish curry with watercress and lemon couscous recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings An ideal fish for this curry is tilapia, a freshwater fish that is cheap to buy, easy to prepare and has a mild taste. 240g/9oz couscous 1 tbsp butter ½ tsp salt 1 lemon, zest only 240g/9oz couscous 1 tbsp butter ½ tsp salt 1 lemon, zest only 700g/1lb 9oz skinless tilapia or white fish fillets, defrosted if frozen, cut into large chunks1 tsp paprika 1 tsp ground turmeric 3 tbsp olive oil 3 garlic cloves, crushed 1 small onion, peeled and finely chopped 1 small green chilli, finely chopped (deseeded if you want less heat) ½ tsp salt ½ tsp ground cumin 1 tsp ground coriander 85g/3oz watercress, finely chopped 700g/1lb 9oz skinless tilapia or white fish fillets, defrosted if frozen, cut into large chunks 1 tsp paprika 1 tsp ground turmeric 3 tbsp olive oil 3 garlic cloves, crushed 1 small onion, peeled and finely chopped 1 small green chilli, finely chopped (deseeded if you want less heat) ½ tsp salt ½ tsp ground cumin 1 tsp ground coriander 85g/3oz watercress, finely chopped large handful pea shoots or micro herbs, to garnish1 lemon, cut into wedges large handful pea shoots or micro herbs, to garnish 1 lemon, cut into wedges Method To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes.To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish. Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm. Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through.Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well. Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges. To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes. To make the lemon couscous, put the couscous into a large bowl and cover with boiling water to 1cm/½in above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes. To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish. To make the curry, put the fish into a bowl, and sprinkle over the paprika and ½ teaspoon turmeric. Add a pinch of salt and mix well to coat the fish. Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm. Heat the oil in a large lidded non-stick frying pan on a medium-high heat and fry the fish for 3–4 minutes on each side, until cooked all the way through and golden-brown. Remove the fish from the pan and set aside to keep warm. Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through. Add the garlic, onions, chilli and salt to the same pan and cook for 5 minutes on a low to medium heat, until the onions have softened. Add the turmeric, cumin and coriander and cook for a few more minutes. Add 200ml/7fl oz water and leave to cook gently on a low heat for a few more minutes. Add the watercress, then cover the pan and cook for 2 minutes, until it has wilted. Return the fish and any resting juices to the pan and mix through gently, just enough to warm the fish through. Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well. Meanwhile, remove the cling film from the couscous and fluff up with a fork. Add the lemon zest and salt and mix well. Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges. Serve the curry with the couscous on the side, garnished with pea shoots or micro herbs and the lemon wedges. Recipe tips You can use any other fish fillets, like cod or haddock."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde1eb3bdbfd0cc01f71"
} | d0939987d42d99b989ef0e5b4f0413d5660297ce0dd886f6df4c569af0228a10 | Moroccan lamb tagine with lemon and pomegranate couscous recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanlambtaginewi_84062_16x9.jpg This aromatic lamb tagine can be made in advance and reheated. Make the fruity lemon couscous just before serving. 4 tbsp olive oil8 garlic cloves, peeled and crushed4 onions, peeled and chopped4 tsp grated, fresh ginger1½ tbsp coriander seeds, crushed3 tsp ground cinnamonsea salt and freshly ground black pepper3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes2 tbsp tomato purée 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped4-5 tbsp honey 4 tbsp olive oil 8 garlic cloves, peeled and crushed 4 onions, peeled and chopped 4 tsp grated, fresh ginger 1½ tbsp coriander seeds, crushed 3 tsp ground cinnamon sea salt and freshly ground black pepper 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes 2 tbsp tomato purée 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped 4-5 tbsp honey 1 large or 2 small pomegranates800g/1¾lb couscous6 tbsp olive oil2 lemons, juice only1 litre/1¾ pints boiling chicken stock or watersea salt and freshly ground black pepper4 tbsp chopped, fresh mint or coriander 1 large or 2 small pomegranates 800g/1¾lb couscous 6 tbsp olive oil 2 lemons, juice only 1 litre/1¾ pints boiling chicken stock or water sea salt and freshly ground black pepper 4 tbsp chopped, fresh mint or coriander 1 lime, cut into wedgesbowl Greek yoghurt 1 lime, cut into wedges bowl Greek yoghurt Method Preheat the oven to 160C/325F/Gas 2.For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl and mix in the olive oil and lemon juice. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.Stir the chopped herbs and pomegranate seeds into the couscous. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt. Preheat the oven to 160C/325F/Gas 2. Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl and mix in the olive oil and lemon juice. Place the couscous in a bowl and mix in the olive oil and lemon juice. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. Stir the chopped herbs and pomegranate seeds into the couscous. Stir the chopped herbs and pomegranate seeds into the couscous. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/moroccanlambtaginewi_84062",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Moroccan lamb tagine with lemon and pomegranate couscous recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccanlambtaginewi_84062_16x9.jpg This aromatic lamb tagine can be made in advance and reheated. Make the fruity lemon couscous just before serving. 4 tbsp olive oil8 garlic cloves, peeled and crushed4 onions, peeled and chopped4 tsp grated, fresh ginger1½ tbsp coriander seeds, crushed3 tsp ground cinnamonsea salt and freshly ground black pepper3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes2 tbsp tomato purée 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped4-5 tbsp honey 4 tbsp olive oil 8 garlic cloves, peeled and crushed 4 onions, peeled and chopped 4 tsp grated, fresh ginger 1½ tbsp coriander seeds, crushed 3 tsp ground cinnamon sea salt and freshly ground black pepper 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes 2 tbsp tomato purée 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped 4-5 tbsp honey 1 large or 2 small pomegranates800g/1¾lb couscous6 tbsp olive oil2 lemons, juice only1 litre/1¾ pints boiling chicken stock or watersea salt and freshly ground black pepper4 tbsp chopped, fresh mint or coriander 1 large or 2 small pomegranates 800g/1¾lb couscous 6 tbsp olive oil 2 lemons, juice only 1 litre/1¾ pints boiling chicken stock or water sea salt and freshly ground black pepper 4 tbsp chopped, fresh mint or coriander 1 lime, cut into wedgesbowl Greek yoghurt 1 lime, cut into wedges bowl Greek yoghurt Method Preheat the oven to 160C/325F/Gas 2.For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl and mix in the olive oil and lemon juice. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.Stir the chopped herbs and pomegranate seeds into the couscous. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt. Preheat the oven to 160C/325F/Gas 2. Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl and mix in the olive oil and lemon juice. Place the couscous in a bowl and mix in the olive oil and lemon juice. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. Stir the chopped herbs and pomegranate seeds into the couscous. Stir the chopped herbs and pomegranate seeds into the couscous. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde1eb3bdbfd0cc01f72"
} | 99d5f4e19e34056ebeecb6e92e40242e16f5dcbc67c55fbdc3acc6d499a22dc0 | Spicy chorizo couscous salad recipe
An average of 4.0 out of 5 stars from 1 rating 250g/9oz couscous300ml/½pint hot vegetable stock150g/5½oz chorizo, chopped1 yellow pepper, chopped1 purple pepper, chopped (substiute red pepper if unavailable)1 garlic clove, chopped1 tomato, choppedhandful each parsley, basil, mint, choppedhandful olives, chopped½ lemon, juice only2 tbsp olive oilsalt and freshly ground black pepper 250g/9oz couscous 300ml/½pint hot vegetable stock 150g/5½oz chorizo, chopped 1 yellow pepper, chopped 1 purple pepper, chopped (substiute red pepper if unavailable) 1 garlic clove, chopped 1 tomato, chopped handful each parsley, basil, mint, chopped handful olives, chopped ½ lemon, juice only 2 tbsp olive oil salt and freshly ground black pepper Method Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes.Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together.To serve, transfer the chorizo and couscous into a serving bowl. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together. To serve, transfer the chorizo and couscous into a serving bowl. To serve, transfer the chorizo and couscous into a serving bowl. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/spicychorizocouscous_84496",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy chorizo couscous salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 250g/9oz couscous300ml/½pint hot vegetable stock150g/5½oz chorizo, chopped1 yellow pepper, chopped1 purple pepper, chopped (substiute red pepper if unavailable)1 garlic clove, chopped1 tomato, choppedhandful each parsley, basil, mint, choppedhandful olives, chopped½ lemon, juice only2 tbsp olive oilsalt and freshly ground black pepper 250g/9oz couscous 300ml/½pint hot vegetable stock 150g/5½oz chorizo, chopped 1 yellow pepper, chopped 1 purple pepper, chopped (substiute red pepper if unavailable) 1 garlic clove, chopped 1 tomato, chopped handful each parsley, basil, mint, chopped handful olives, chopped ½ lemon, juice only 2 tbsp olive oil salt and freshly ground black pepper Method Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes.Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together.To serve, transfer the chorizo and couscous into a serving bowl. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes. Place the couscous into a large bowl. Pour over the hot vegetable (enough to cover the couscous), cover with cling film and leave for four minutes. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Heat a frying pan over a medium heat. Add the chorizo, peppers and garlic. Fry for three minutes. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together. Add the tomato, herbs, olives, lemon juice, olive oil and salt and freshly ground black pepper and cook for 1-2 minutes. Place the chorizo mixture and the couscous into a bowl and mix together. To serve, transfer the chorizo and couscous into a serving bowl. To serve, transfer the chorizo and couscous into a serving bowl."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde2eb3bdbfd0cc01f73"
} | d291ad45fa4e0fd02d5e4310f52911766412961f2986cd509fdc6995da4a2b7b | Mary Berry's lemon tart recipe
To glaze the lemon tart, dust generously with icing sugar then, using a blow torch, hold the flame just above the sugar and move it around until the sugar has caramelised, being careful not to burn the pastry edges. To decorate the tart like a French pâtisserie, pipe the word ’citron’ in melted dark chocolate across the top of the cold tart. Decorate the tart just before serving as the moisture in the tart will make the icing sugar invisible within minutes. You can cheat this recipe by buying a readymade sweet pastry case. They do tend to be considerably smaller than 23cm/9in though, so we recommend halving the filling ingredients (use 2 large eggs or 3 small eggs, instead of 5 medium eggs). Making pastry in a food processor is much faster, but take care not to overprocess the dough to avoid tough, chewy pastry. Have the motor running for the absolute minimum time needed. To sweeten the pastry, Mary prefers to use icing sugar (rather than caster sugar) as it makes a smoother dough. If your icing sugar has been hanging around a while, it's best to pass it through a sieve to remove any lumps. Rolling out the pastry on the base of the tin helps you roll it out to the right size and makes it easy to lift the pastry into the tin. Watch the recipe video if you are unsure. Lemons do vary in size and juiciness, but for this recipe you need about 150ml/¼ pint lemon juice. Don't overcook the filling as it will make it tough and it could form unsightly cracks. Bubbles on the surface of the filling are a sign that it's starting to overcook or your oven temperature is too high. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/tarte_au_citron_94480",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's lemon tart recipe",
"content": "To glaze the lemon tart, dust generously with icing sugar then, using a blow torch, hold the flame just above the sugar and move it around until the sugar has caramelised, being careful not to burn the pastry edges. To decorate the tart like a French pâtisserie, pipe the word ’citron’ in melted dark chocolate across the top of the cold tart. Decorate the tart just before serving as the moisture in the tart will make the icing sugar invisible within minutes. You can cheat this recipe by buying a readymade sweet pastry case. They do tend to be considerably smaller than 23cm/9in though, so we recommend halving the filling ingredients (use 2 large eggs or 3 small eggs, instead of 5 medium eggs). Making pastry in a food processor is much faster, but take care not to overprocess the dough to avoid tough, chewy pastry. Have the motor running for the absolute minimum time needed. To sweeten the pastry, Mary prefers to use icing sugar (rather than caster sugar) as it makes a smoother dough. If your icing sugar has been hanging around a while, it's best to pass it through a sieve to remove any lumps. Rolling out the pastry on the base of the tin helps you roll it out to the right size and makes it easy to lift the pastry into the tin. Watch the recipe video if you are unsure. Lemons do vary in size and juiciness, but for this recipe you need about 150ml/¼ pint lemon juice. Don't overcook the filling as it will make it tough and it could form unsightly cracks. Bubbles on the surface of the filling are a sign that it's starting to overcook or your oven temperature is too high."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde2eb3bdbfd0cc01f74"
} | aa4af7f35131583c461f856f2dfbffaa0ecf472cec5014058a56e5e244d21cfa | Lemon and mascarpone tart recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_mascarpone_29573_16x9.jpg Simon Rimmer’s cool and creamy lemon tart can be prepared ahead of time and kept in the fridge. Make it extra special with raspberry champagne sauce. 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry) 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry) 300g/10½oz mascarpone300g/10½oz caster sugar6 lemons, juice and zest6 free-range eggs, plus 6 free-range egg yolks 300g/10½oz mascarpone 300g/10½oz caster sugar 6 lemons, juice and zest 6 free-range eggs, plus 6 free-range egg yolks 175g/6oz caster sugar150ml/5½fl oz champagne200g/7oz fresh raspberries 175g/6oz caster sugar 150ml/5½fl oz champagne 200g/7oz fresh raspberries icing sugarraspberrieswhipped cream icing sugar raspberries whipped cream Method Preheat the oven to 180C/350F/Gas 4.Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs and egg yolks until well combined. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.Blend the sauce in a blender until smooth, then pass through a sieve. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs and egg yolks until well combined. Beat in the eggs and egg yolks until well combined. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. Blend the sauce in a blender until smooth, then pass through a sieve. Blend the sauce in a blender until smooth, then pass through a sieve. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional). To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional). Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lemon_and_mascarpone_29573",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon and mascarpone tart 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/lemon_and_mascarpone_29573_16x9.jpg Simon Rimmer’s cool and creamy lemon tart can be prepared ahead of time and kept in the fridge. Make it extra special with raspberry champagne sauce. 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry) 1 x 25cm/10in sweet shortcrust pastry tart shell, baked blind (you can use ready-made pastry) 300g/10½oz mascarpone300g/10½oz caster sugar6 lemons, juice and zest6 free-range eggs, plus 6 free-range egg yolks 300g/10½oz mascarpone 300g/10½oz caster sugar 6 lemons, juice and zest 6 free-range eggs, plus 6 free-range egg yolks 175g/6oz caster sugar150ml/5½fl oz champagne200g/7oz fresh raspberries 175g/6oz caster sugar 150ml/5½fl oz champagne 200g/7oz fresh raspberries icing sugarraspberrieswhipped cream icing sugar raspberries whipped cream Method Preheat the oven to 180C/350F/Gas 4.Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs and egg yolks until well combined. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely.Blend the sauce in a blender until smooth, then pass through a sieve. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional).Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat the mascarpone, caster sugar, lemon juice and zest together in a bowl until very smooth. Beat in the eggs and egg yolks until well combined. Beat in the eggs and egg yolks until well combined. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. Pour the mixture into the tart shell and bake in the oven for 45-60 minutes, or until set. Remove the tart from the oven and set aside to cool, then leave to chill in the fridge. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. For the sauce, bring the sugar and champagne to the boil in a saucepan, then reduce the heat and simmer for 10 minutes. Remove from the heat, then add the raspberries and set aside to cool completely. Blend the sauce in a blender until smooth, then pass through a sieve. Blend the sauce in a blender until smooth, then pass through a sieve. To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional). To serve, cut a slice of the tart, sprinkle over some icing sugar and caramelise with a cook’s blowtorch (optional). Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream. Place the slice onto a serving plate and drizzle over a little sauce. Top with the raspberries and whipped cream."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde2eb3bdbfd0cc01f75"
} | 4d113afec5d58f6f7989cb38c7b74dc53d2c4770dbe8e13413efcc2d6525c3ad | Classic lemon tart recipe
For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs.Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth.Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes.For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep).Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill.Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry.Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge.Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred.Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown.Reduce the oven temperature to 150C/300F/Gas 2. Skim off any bubbles from the top of the lemon cream and discard. Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish). Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature. Trim away any excess pastry.To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche. For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs. For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs. Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth. Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth. Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes. Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes. For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep). For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep). Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill. Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill. Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry. Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry. Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge. Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge. Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred. Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred. Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown. Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown. Reduce the oven temperature to 150C/300F/Gas 2. Reduce the oven temperature to 150C/300F/Gas 2. Skim off any bubbles from the top of the lemon cream and discard. Skim off any bubbles from the top of the lemon cream and discard. Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish). Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish). Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature. Trim away any excess pastry. Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature. Trim away any excess pastry. To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche. To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/lemon_tart_38623",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Classic lemon tart recipe",
"content": "For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs.Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth.Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes.For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep).Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill.Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry.Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge.Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred.Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown.Reduce the oven temperature to 150C/300F/Gas 2. Skim off any bubbles from the top of the lemon cream and discard. Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish). Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature. Trim away any excess pastry.To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche. For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs. For the pastry, put the flour, butter, icing sugar and salt in a bowl and rub with the tips of your fingers until it resembles the texture of fine breadcrumbs. Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth. Add the egg and mix together until it forms a dough, then knead lightly on a work surface until smooth. Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes. Roll into a ball then flatten slightly, wrap in cling film and put in the fridge to rest for 30 minutes. For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep). For the tart, preheat the oven to 170C/340F/Gas 3½ and butter a 25cm/10in tart ring (approximately 4.5cm/1¾in deep). Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill. Break the eggs into a bowl, add the sugar, cream, lemon zest and juice and whisk gently to combine. Place in the fridge to chill. Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry. Roll out the pastry on a work surface lightly dusted with flour to about 3mm thick – keep turning the pastry a quarter turn every time you roll it so you end up with a perfect circle of pastry. Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge. Put the buttered tart ring on a flat baking sheet then line it with the pastry, carefully lifting the pastry up then pressing it into the base of the ring, leaving any excess hanging over the edge. Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred. Line with a several sheets of cling film to cover the pastry and hang over by 10cm/4in then fill the tart with flour, raw rice or baking beans. Fold the cling film back over the flour/rice and bake for 15 minutes. Not all cling film is suitable for use in the oven but aluminium foil or baking parchment can be used instead if preferred. Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown. Remove the cling film and flour/rice, brush the inside of the tart with the beaten egg and return to the oven for another 3-4 minutes, or until just golden-brown. Reduce the oven temperature to 150C/300F/Gas 2. Reduce the oven temperature to 150C/300F/Gas 2. Skim off any bubbles from the top of the lemon cream and discard. Skim off any bubbles from the top of the lemon cream and discard. Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish). Pour half the lemon cream into the pastry case, then transfer to the oven before adding the rest of the filling (this prevents any spillage and gives a neat finish). Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature. Trim away any excess pastry. Bake for an hour, or until the filling is set but still just wobbling in the centre. Leave to cool at room temperature. Trim away any excess pastry. To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche. To serve, cut the tart into wedges and dust with icing sugar. Glaze either by putting the tart under a hot grill or by using a blow torch. Serve with a quenelle of crème fraîche."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde3eb3bdbfd0cc01f76"
} | 7a4507fa47b564055944eeee33a688e8c51e93c197a23bd976a9329040f11060 | Mary Berry's lemon meringue pie recipe
The size and juiciness of lemons varies. This recipe is assuming you have fairly small lemons (as you'd get in a supermarket multipack). The total amount of juice needed is about 180ml/6fl oz. Meringue toppings on lemon meringue pies often weep. This can leave you with a few droplets of moisture on the meringue, or in worse cases it can make the pastry soggy and the meringue topping want to slide off the lemon filling. To avoid this, follow the instructions about bringing the pastry high up the sides in step 4 and then take care to ensure the meringue touches the pastry edge – this will give it something to stick to and avoid it slipping around when cooked. When making the meringue, go slow when adding the sugar, it's important to give each addition of sugar time to properly dissolve into the mixture (and it's important to use caster sugar as the smaller granules are absorbed more easily). Add the meringue topping while the filling is still very warm or hot – the extra heat from the filling will help cook and set the underside of the meringue, as a minimum you want them to be a similar temperature to avoid condensation forming (definitely not fridge cold). If you are concerned about weeping meringues try a recipe which uses Italian meringue. It is a little more tricky to make, but there's far less chance of anything going wrong as it is much more stable (it also keeps for longer). If you do get some excess moisture, use kitchen paper to dab it up as soon as you remove the tin. You can pass the lemon filling through a sieve if there's any little lumps. For best results eat lemon meringue pie within an hour or so of cooking – this isn't a good dessert to make well in advance as the longer it hangs around the more chance there is of moisture leaking from the meringue. Also keep it away from humidity, if your kitchen gets steamy it's best kept in a separate room until ready to serve. Egg sizes are medium unless stated otherwise. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/marys_lemon_meringue_pie_02330",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's lemon meringue pie recipe",
"content": "The size and juiciness of lemons varies. This recipe is assuming you have fairly small lemons (as you'd get in a supermarket multipack). The total amount of juice needed is about 180ml/6fl oz. Meringue toppings on lemon meringue pies often weep. This can leave you with a few droplets of moisture on the meringue, or in worse cases it can make the pastry soggy and the meringue topping want to slide off the lemon filling. To avoid this, follow the instructions about bringing the pastry high up the sides in step 4 and then take care to ensure the meringue touches the pastry edge – this will give it something to stick to and avoid it slipping around when cooked. When making the meringue, go slow when adding the sugar, it's important to give each addition of sugar time to properly dissolve into the mixture (and it's important to use caster sugar as the smaller granules are absorbed more easily). Add the meringue topping while the filling is still very warm or hot – the extra heat from the filling will help cook and set the underside of the meringue, as a minimum you want them to be a similar temperature to avoid condensation forming (definitely not fridge cold). If you are concerned about weeping meringues try a recipe which uses Italian meringue. It is a little more tricky to make, but there's far less chance of anything going wrong as it is much more stable (it also keeps for longer). If you do get some excess moisture, use kitchen paper to dab it up as soon as you remove the tin. You can pass the lemon filling through a sieve if there's any little lumps. For best results eat lemon meringue pie within an hour or so of cooking – this isn't a good dessert to make well in advance as the longer it hangs around the more chance there is of moisture leaking from the meringue. Also keep it away from humidity, if your kitchen gets steamy it's best kept in a separate room until ready to serve. Egg sizes are medium unless stated otherwise."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde3eb3bdbfd0cc01f77"
} | 359ac6d0bb740c0234e9b866497115562786abd73a55b0b949fbf164bbb3e0c6 | Quiche Lorraine recipe
To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15–20 minutes, or until piping hot throughout. If you don’t have a flan dish, you can use a shallow loose-based cake tin instead. The pastry may cook more quickly than in the ceramic dish, so be ready to take it out of the oven to remove the beans after 15 minutes, or the pastry could begin to crack. A loose-based fluted tart tin will also work. If you don’t fancy making your own pastry, buy a block of good-quality shortcrust pastry instead (ready rolled pastry comes in rectangles that won't be wide enough for a 22cm/8½in quiche). Leave at room temperature for a few minutes then roll. If you unroll while it is too cold, it will be hard to work with. Lift onto a rolling pin and place gently over the flan dish. Press into the base and up the sides of the dish or tin. When lining the pastry base with baking paper, cut out a circle larger than the dish and then scrunch it up tightly. Flatten again before placing onto the pastry base, leaving the excess rising up the sides. Add enough baking beans to cover the base, help the pastry cook evenly and prevent it rising. Use ceramic baking beans if you have them, or dried beans or rice instead if you like. Allow to cool fully before returning to a dry lidded container or jar to use next time. Strip the thyme leaves from the stalk before sprinkling over the filling. The best way to do this is to pinch the top of each stalk with one hand and using finger and thumb from the other hand, run your fingers all the way down removing the leaves as you go. If you use softer, growing thyme from the supermarket, you just need to snip off a few stalks and roughly chop before sprinkling over. Combine the milk, cream and egg mixture with any of your favourite quiche fillings. Try roasted vegetables, with grated gruyère or cubes of feta instead of the cheddar; or blanched broccoli with crumbled blue cheese; gently sautéed leeks and chopped ham or lightly cooked asparagus with poached salmon. You could even use leftover cooked vegetables, meats or fish from other meals to save waste. When trimming the pastry, stop the cooked pastry trimmings falling onto the filling by cutting away from the centre using a small, serrated knife and a gentle sawing motion. You can serve the quiche warm directly from the flan dish (if using a cake tin, cool for at least 20 minutes before removing from the tin). It will be quite delicate when hot, but will get firmer and easier to slice as it cools. Any leftovers can be kept for up to 2 days covered in the fridge. Either serve cold or warm through on a baking tray in the oven for a few minutes. You can reheat it in a microwave, but the pastry will soften. Freeze the quiche in its dish or tin after baking. Wrap tightly in cling film and then a double layer of kitchen foil, label and freeze for up to 2 months. Make sure it is in an area of the freezer where it won’t be damaged. Remove the coverings as soon as it comes out of the freezer and place on a baking tray. Reheat from frozen at 180C/160C Fan/Gas 4 for 20–30 minutes, or until hot throughout. If your baking dish can’t go directly into the oven from frozen, thaw the quiche in the fridge for 6–8 hours before reheating. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/quichelorraine_71987",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quiche Lorraine recipe",
"content": "To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15–20 minutes, or until piping hot throughout. If you don’t have a flan dish, you can use a shallow loose-based cake tin instead. The pastry may cook more quickly than in the ceramic dish, so be ready to take it out of the oven to remove the beans after 15 minutes, or the pastry could begin to crack. A loose-based fluted tart tin will also work. If you don’t fancy making your own pastry, buy a block of good-quality shortcrust pastry instead (ready rolled pastry comes in rectangles that won't be wide enough for a 22cm/8½in quiche). Leave at room temperature for a few minutes then roll. If you unroll while it is too cold, it will be hard to work with. Lift onto a rolling pin and place gently over the flan dish. Press into the base and up the sides of the dish or tin. When lining the pastry base with baking paper, cut out a circle larger than the dish and then scrunch it up tightly. Flatten again before placing onto the pastry base, leaving the excess rising up the sides. Add enough baking beans to cover the base, help the pastry cook evenly and prevent it rising. Use ceramic baking beans if you have them, or dried beans or rice instead if you like. Allow to cool fully before returning to a dry lidded container or jar to use next time. Strip the thyme leaves from the stalk before sprinkling over the filling. The best way to do this is to pinch the top of each stalk with one hand and using finger and thumb from the other hand, run your fingers all the way down removing the leaves as you go. If you use softer, growing thyme from the supermarket, you just need to snip off a few stalks and roughly chop before sprinkling over. Combine the milk, cream and egg mixture with any of your favourite quiche fillings. Try roasted vegetables, with grated gruyère or cubes of feta instead of the cheddar; or blanched broccoli with crumbled blue cheese; gently sautéed leeks and chopped ham or lightly cooked asparagus with poached salmon. You could even use leftover cooked vegetables, meats or fish from other meals to save waste. When trimming the pastry, stop the cooked pastry trimmings falling onto the filling by cutting away from the centre using a small, serrated knife and a gentle sawing motion. You can serve the quiche warm directly from the flan dish (if using a cake tin, cool for at least 20 minutes before removing from the tin). It will be quite delicate when hot, but will get firmer and easier to slice as it cools. Any leftovers can be kept for up to 2 days covered in the fridge. Either serve cold or warm through on a baking tray in the oven for a few minutes. You can reheat it in a microwave, but the pastry will soften. Freeze the quiche in its dish or tin after baking. Wrap tightly in cling film and then a double layer of kitchen foil, label and freeze for up to 2 months. Make sure it is in an area of the freezer where it won’t be damaged. Remove the coverings as soon as it comes out of the freezer and place on a baking tray. Reheat from frozen at 180C/160C Fan/Gas 4 for 20–30 minutes, or until hot throughout. If your baking dish can’t go directly into the oven from frozen, thaw the quiche in the fridge for 6–8 hours before reheating."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde4eb3bdbfd0cc01f78"
} | 4c9903b7ebaebe86e5de47917d42a3fa402971bcb0b6b400b33b1039d691f002 | Leek and gruyere tart recipe
Put the flour, salt and butter into a food processor. Blitz until it resembles coarse breadcrumbs with no large lumps of butter remaining. Put the blender on a low speed and while blending, gently pour 60ml/2fl oz cold water into the mixture, little by little. Stop when it forms a soft dough – you might not need all the water. Transfer the dough to a clean work surface and roll it out until it is large enough to cover the size of your chosen tart tin. Cover the rolled dough with baking paper on both sides and place it carefully in the fridge for a minimum of one hour. Meanwhile, in a large frying pan over medium heat, add a splash of olive oil. Once hot, fry the leeks, onions and fennel seeds for a few minutes, then add the garlic are fry until the vegetables are softened and lightly browned. Remove from the heat and set aside. In a large mixing bowl, add the eggs, double cream, tarragon, lemon zest, baby spinach and gruyère. Season with salt and pepper then mix well to combine. Add the fried leeks to the egg mixture. Set aside.Preheat the oven to 180C/160C Fan/Gas 4.Remove the pastry from the fridge. Rest at room temperature for 10 minutes, then remove the baking paper and carefully place the pastry in the tart tin. Gently press down the edges and trim off any excess hanging over the edges using a serrated knife.Gently prick the base of the tart with a fork. Cover with baking paper and fill with baking beans (or uncooked rice). Blind bake in the preheated oven for 10 minutes, then remove the baking beans and paper, and return to the oven for a further 5 minutes. Leave to cool for 5 minutes. Then pour the egg mixture into the pastry case. Level it out with the back of a spoon and sprinkle over the cheddar. Bake in the middle of the oven for about 30 minutes, until the filling is golden, just set and slightly puffy.Leave the tart to rest for at least 10 minutes before slicing. Serve slices with a side of rocket and cucumber salad if you fancy. Put the flour, salt and butter into a food processor. Blitz until it resembles coarse breadcrumbs with no large lumps of butter remaining. Put the blender on a low speed and while blending, gently pour 60ml/2fl oz cold water into the mixture, little by little. Stop when it forms a soft dough – you might not need all the water. Put the flour, salt and butter into a food processor. Blitz until it resembles coarse breadcrumbs with no large lumps of butter remaining. Put the blender on a low speed and while blending, gently pour 60ml/2fl oz cold water into the mixture, little by little. Stop when it forms a soft dough – you might not need all the water. Transfer the dough to a clean work surface and roll it out until it is large enough to cover the size of your chosen tart tin. Transfer the dough to a clean work surface and roll it out until it is large enough to cover the size of your chosen tart tin. Cover the rolled dough with baking paper on both sides and place it carefully in the fridge for a minimum of one hour. Cover the rolled dough with baking paper on both sides and place it carefully in the fridge for a minimum of one hour. Meanwhile, in a large frying pan over medium heat, add a splash of olive oil. Once hot, fry the leeks, onions and fennel seeds for a few minutes, then add the garlic are fry until the vegetables are softened and lightly browned. Remove from the heat and set aside. Meanwhile, in a large frying pan over medium heat, add a splash of olive oil. Once hot, fry the leeks, onions and fennel seeds for a few minutes, then add the garlic are fry until the vegetables are softened and lightly browned. Remove from the heat and set aside. In a large mixing bowl, add the eggs, double cream, tarragon, lemon zest, baby spinach and gruyère. Season with salt and pepper then mix well to combine. In a large mixing bowl, add the eggs, double cream, tarragon, lemon zest, baby spinach and gruyère. Season with salt and pepper then mix well to combine. Add the fried leeks to the egg mixture. Set aside. Add the fried leeks to the egg mixture. Set aside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the pastry from the fridge. Rest at room temperature for 10 minutes, then remove the baking paper and carefully place the pastry in the tart tin. Remove the pastry from the fridge. Rest at room temperature for 10 minutes, then remove the baking paper and carefully place the pastry in the tart tin. Gently press down the edges and trim off any excess hanging over the edges using a serrated knife. Gently press down the edges and trim off any excess hanging over the edges using a serrated knife. Gently prick the base of the tart with a fork. Cover with baking paper and fill with baking beans (or uncooked rice). Blind bake in the preheated oven for 10 minutes, then remove the baking beans and paper, and return to the oven for a further 5 minutes. Gently prick the base of the tart with a fork. Cover with baking paper and fill with baking beans (or uncooked rice). Blind bake in the preheated oven for 10 minutes, then remove the baking beans and paper, and return to the oven for a further 5 minutes. Leave to cool for 5 minutes. Then pour the egg mixture into the pastry case. Level it out with the back of a spoon and sprinkle over the cheddar. Leave to cool for 5 minutes. Then pour the egg mixture into the pastry case. Level it out with the back of a spoon and sprinkle over the cheddar. Bake in the middle of the oven for about 30 minutes, until the filling is golden, just set and slightly puffy. Bake in the middle of the oven for about 30 minutes, until the filling is golden, just set and slightly puffy. Leave the tart to rest for at least 10 minutes before slicing. Serve slices with a side of rocket and cucumber salad if you fancy. Leave the tart to rest for at least 10 minutes before slicing. Serve slices with a side of rocket and cucumber salad if you fancy. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/leek_and_gruyere_tart_99640",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leek and gruyere tart recipe",
"content": "Put the flour, salt and butter into a food processor. Blitz until it resembles coarse breadcrumbs with no large lumps of butter remaining. Put the blender on a low speed and while blending, gently pour 60ml/2fl oz cold water into the mixture, little by little. Stop when it forms a soft dough – you might not need all the water. Transfer the dough to a clean work surface and roll it out until it is large enough to cover the size of your chosen tart tin. Cover the rolled dough with baking paper on both sides and place it carefully in the fridge for a minimum of one hour. Meanwhile, in a large frying pan over medium heat, add a splash of olive oil. Once hot, fry the leeks, onions and fennel seeds for a few minutes, then add the garlic are fry until the vegetables are softened and lightly browned. Remove from the heat and set aside. In a large mixing bowl, add the eggs, double cream, tarragon, lemon zest, baby spinach and gruyère. Season with salt and pepper then mix well to combine. Add the fried leeks to the egg mixture. Set aside.Preheat the oven to 180C/160C Fan/Gas 4.Remove the pastry from the fridge. Rest at room temperature for 10 minutes, then remove the baking paper and carefully place the pastry in the tart tin. Gently press down the edges and trim off any excess hanging over the edges using a serrated knife.Gently prick the base of the tart with a fork. Cover with baking paper and fill with baking beans (or uncooked rice). Blind bake in the preheated oven for 10 minutes, then remove the baking beans and paper, and return to the oven for a further 5 minutes. Leave to cool for 5 minutes. Then pour the egg mixture into the pastry case. Level it out with the back of a spoon and sprinkle over the cheddar. Bake in the middle of the oven for about 30 minutes, until the filling is golden, just set and slightly puffy.Leave the tart to rest for at least 10 minutes before slicing. Serve slices with a side of rocket and cucumber salad if you fancy. Put the flour, salt and butter into a food processor. Blitz until it resembles coarse breadcrumbs with no large lumps of butter remaining. Put the blender on a low speed and while blending, gently pour 60ml/2fl oz cold water into the mixture, little by little. Stop when it forms a soft dough – you might not need all the water. Put the flour, salt and butter into a food processor. Blitz until it resembles coarse breadcrumbs with no large lumps of butter remaining. Put the blender on a low speed and while blending, gently pour 60ml/2fl oz cold water into the mixture, little by little. Stop when it forms a soft dough – you might not need all the water. Transfer the dough to a clean work surface and roll it out until it is large enough to cover the size of your chosen tart tin. Transfer the dough to a clean work surface and roll it out until it is large enough to cover the size of your chosen tart tin. Cover the rolled dough with baking paper on both sides and place it carefully in the fridge for a minimum of one hour. Cover the rolled dough with baking paper on both sides and place it carefully in the fridge for a minimum of one hour. Meanwhile, in a large frying pan over medium heat, add a splash of olive oil. Once hot, fry the leeks, onions and fennel seeds for a few minutes, then add the garlic are fry until the vegetables are softened and lightly browned. Remove from the heat and set aside. Meanwhile, in a large frying pan over medium heat, add a splash of olive oil. Once hot, fry the leeks, onions and fennel seeds for a few minutes, then add the garlic are fry until the vegetables are softened and lightly browned. Remove from the heat and set aside. In a large mixing bowl, add the eggs, double cream, tarragon, lemon zest, baby spinach and gruyère. Season with salt and pepper then mix well to combine. In a large mixing bowl, add the eggs, double cream, tarragon, lemon zest, baby spinach and gruyère. Season with salt and pepper then mix well to combine. Add the fried leeks to the egg mixture. Set aside. Add the fried leeks to the egg mixture. Set aside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the pastry from the fridge. Rest at room temperature for 10 minutes, then remove the baking paper and carefully place the pastry in the tart tin. Remove the pastry from the fridge. Rest at room temperature for 10 minutes, then remove the baking paper and carefully place the pastry in the tart tin. Gently press down the edges and trim off any excess hanging over the edges using a serrated knife. Gently press down the edges and trim off any excess hanging over the edges using a serrated knife. Gently prick the base of the tart with a fork. Cover with baking paper and fill with baking beans (or uncooked rice). Blind bake in the preheated oven for 10 minutes, then remove the baking beans and paper, and return to the oven for a further 5 minutes. Gently prick the base of the tart with a fork. Cover with baking paper and fill with baking beans (or uncooked rice). Blind bake in the preheated oven for 10 minutes, then remove the baking beans and paper, and return to the oven for a further 5 minutes. Leave to cool for 5 minutes. Then pour the egg mixture into the pastry case. Level it out with the back of a spoon and sprinkle over the cheddar. Leave to cool for 5 minutes. Then pour the egg mixture into the pastry case. Level it out with the back of a spoon and sprinkle over the cheddar. Bake in the middle of the oven for about 30 minutes, until the filling is golden, just set and slightly puffy. Bake in the middle of the oven for about 30 minutes, until the filling is golden, just set and slightly puffy. Leave the tart to rest for at least 10 minutes before slicing. Serve slices with a side of rocket and cucumber salad if you fancy. Leave the tart to rest for at least 10 minutes before slicing. Serve slices with a side of rocket and cucumber salad if you fancy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde4eb3bdbfd0cc01f79"
} | e656592e91ded19be7b61da9e0c1fb1073679e9c12b287a385cd11b6055cc935 | Vegan apple pie recipe
Prepare the flaky pastry by mixing the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix it into the flour. The oil should coat all the flour.Add the sweet potato along with 75ml/2½fl oz cold water and mix until the dough just comes together. Don't overmix because the dough will start to separate and become more difficult to handle.Place two-thirds of the pastry dough between two sheets of baking paper then roll out into a large disc until it is 3-4mm/⅛in thick and about 30cm/12in in diameter. Roll out the remaining one-third of pastry between two sheets of baking paper into a smaller 25cm/10in disc that is 3mm/⅛in thick, and set aside. Use the larger disc of pastry to line a 23cm/9in tart tin by removing the top sheet of baking paper and gently placing the tin on top of the pastry as a guide. Use a small sharp knife to trim the pastry around the tin, allowing for at least a 3cm/1¼in border, then remove the tart tin. Use the bottom sheet of baking paper to help flip the pastry gently into the tin, then carefully ease into the shape of the tin with your fingertips leaving any excess overhanging.Chill the pastry in the fridge for 15 minutes, then use the tip of a small knife to ‘dock' the base with a few pricks, about 2cm/¾ in apart, to stop the base from puffing up.If blind-baking the pastry (see recipe tip), preheat the oven to 190C/170C Fan/Gas 5. Scrunch up some baking paper, then unfurl it and press into the pastry-lined tart case and fill it with rice or baking beans. Bake for 18 minutes or until nicely golden. If the edges are browning too early, cover them with a piece of kitchen foil. Remove and allow to cool.To prepare the filling, either chop the apple peel finely by hand or blend in a small food processor. Set aside.Add the sliced apples to a large bowl with the sugar, cinnamon, vanilla, lemon juice, zest and cornflour and toss the apples gently until everything is combined. Leave to stand for 20 minutes to macerate.To make the glaze, blend together the soy milk, syrup and sweet potato along with the xanthan gum and sugar, if using, with a stick blender or food processor. Pour into a shallow saucepan and bring to the boil over a high heat for 2 minutes. Strain the mixture through a very fine sieve and leave to cool.Arrange the finely chopped apple peels on the cooked pastry base, then gently layer the sliced apples on top, stacking to fill all the gaps. There will be some liquid leftover from the apples, so stir to agitate any settled cornflour and drizzle it slowly over the pie. You can push the apples into a slight domed shape, if you like.Brush the overhanging edge of the pie crust with water, then place the smaller disc of pastry over the apples and press the edges together. Trim and crimp the edges as you like. Heat the oven to 200C/180C Fan/Gas 6.Brush the baking glaze across the top of the pastry and sprinkle some demerara sugar on top for a tantalising crunch. Use a sharp knife to cut some steam holes – I like one in the centre then six in a little burst radiating from it.Bake for 20 minutes, then rotate and bake for another 20–25 minutes, until golden-brown all over.Remove from the oven and leave to stand for at least 15 minutes. Serve warm with a scoop of vegan ice cream. Prepare the flaky pastry by mixing the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix it into the flour. The oil should coat all the flour. Prepare the flaky pastry by mixing the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix it into the flour. The oil should coat all the flour. Add the sweet potato along with 75ml/2½fl oz cold water and mix until the dough just comes together. Don't overmix because the dough will start to separate and become more difficult to handle. Add the sweet potato along with 75ml/2½fl oz cold water and mix until the dough just comes together. Don't overmix because the dough will start to separate and become more difficult to handle. Place two-thirds of the pastry dough between two sheets of baking paper then roll out into a large disc until it is 3-4mm/⅛in thick and about 30cm/12in in diameter. Roll out the remaining one-third of pastry between two sheets of baking paper into a smaller 25cm/10in disc that is 3mm/⅛in thick, and set aside. Place two-thirds of the pastry dough between two sheets of baking paper then roll out into a large disc until it is 3-4mm/⅛in thick and about 30cm/12in in diameter. Roll out the remaining one-third of pastry between two sheets of baking paper into a smaller 25cm/10in disc that is 3mm/⅛in thick, and set aside. Use the larger disc of pastry to line a 23cm/9in tart tin by removing the top sheet of baking paper and gently placing the tin on top of the pastry as a guide. Use a small sharp knife to trim the pastry around the tin, allowing for at least a 3cm/1¼in border, then remove the tart tin. Use the bottom sheet of baking paper to help flip the pastry gently into the tin, then carefully ease into the shape of the tin with your fingertips leaving any excess overhanging. Use the larger disc of pastry to line a 23cm/9in tart tin by removing the top sheet of baking paper and gently placing the tin on top of the pastry as a guide. Use a small sharp knife to trim the pastry around the tin, allowing for at least a 3cm/1¼in border, then remove the tart tin. Use the bottom sheet of baking paper to help flip the pastry gently into the tin, then carefully ease into the shape of the tin with your fingertips leaving any excess overhanging. Chill the pastry in the fridge for 15 minutes, then use the tip of a small knife to ‘dock' the base with a few pricks, about 2cm/¾ in apart, to stop the base from puffing up. Chill the pastry in the fridge for 15 minutes, then use the tip of a small knife to ‘dock' the base with a few pricks, about 2cm/¾ in apart, to stop the base from puffing up. If blind-baking the pastry (see recipe tip), preheat the oven to 190C/170C Fan/Gas 5. Scrunch up some baking paper, then unfurl it and press into the pastry-lined tart case and fill it with rice or baking beans. Bake for 18 minutes or until nicely golden. If the edges are browning too early, cover them with a piece of kitchen foil. Remove and allow to cool. If blind-baking the pastry (see recipe tip), preheat the oven to 190C/170C Fan/Gas 5. Scrunch up some baking paper, then unfurl it and press into the pastry-lined tart case and fill it with rice or baking beans. Bake for 18 minutes or until nicely golden. If the edges are browning too early, cover them with a piece of kitchen foil. Remove and allow to cool. To prepare the filling, either chop the apple peel finely by hand or blend in a small food processor. Set aside. To prepare the filling, either chop the apple peel finely by hand or blend in a small food processor. Set aside. Add the sliced apples to a large bowl with the sugar, cinnamon, vanilla, lemon juice, zest and cornflour and toss the apples gently until everything is combined. Leave to stand for 20 minutes to macerate. Add the sliced apples to a large bowl with the sugar, cinnamon, vanilla, lemon juice, zest and cornflour and toss the apples gently until everything is combined. Leave to stand for 20 minutes to macerate. To make the glaze, blend together the soy milk, syrup and sweet potato along with the xanthan gum and sugar, if using, with a stick blender or food processor. Pour into a shallow saucepan and bring to the boil over a high heat for 2 minutes. Strain the mixture through a very fine sieve and leave to cool. To make the glaze, blend together the soy milk, syrup and sweet potato along with the xanthan gum and sugar, if using, with a stick blender or food processor. Pour into a shallow saucepan and bring to the boil over a high heat for 2 minutes. Strain the mixture through a very fine sieve and leave to cool. Arrange the finely chopped apple peels on the cooked pastry base, then gently layer the sliced apples on top, stacking to fill all the gaps. There will be some liquid leftover from the apples, so stir to agitate any settled cornflour and drizzle it slowly over the pie. You can push the apples into a slight domed shape, if you like. Arrange the finely chopped apple peels on the cooked pastry base, then gently layer the sliced apples on top, stacking to fill all the gaps. There will be some liquid leftover from the apples, so stir to agitate any settled cornflour and drizzle it slowly over the pie. You can push the apples into a slight domed shape, if you like. Brush the overhanging edge of the pie crust with water, then place the smaller disc of pastry over the apples and press the edges together. Trim and crimp the edges as you like. Heat the oven to 200C/180C Fan/Gas 6. Brush the overhanging edge of the pie crust with water, then place the smaller disc of pastry over the apples and press the edges together. Trim and crimp the edges as you like. Heat the oven to 200C/180C Fan/Gas 6. Brush the baking glaze across the top of the pastry and sprinkle some demerara sugar on top for a tantalising crunch. Use a sharp knife to cut some steam holes – I like one in the centre then six in a little burst radiating from it. Brush the baking glaze across the top of the pastry and sprinkle some demerara sugar on top for a tantalising crunch. Use a sharp knife to cut some steam holes – I like one in the centre then six in a little burst radiating from it. Bake for 20 minutes, then rotate and bake for another 20–25 minutes, until golden-brown all over. Bake for 20 minutes, then rotate and bake for another 20–25 minutes, until golden-brown all over. Remove from the oven and leave to stand for at least 15 minutes. Serve warm with a scoop of vegan ice cream. Remove from the oven and leave to stand for at least 15 minutes. Serve warm with a scoop of vegan ice cream. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/vegan_apple_pie_89264",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan apple pie recipe",
"content": "Prepare the flaky pastry by mixing the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix it into the flour. The oil should coat all the flour.Add the sweet potato along with 75ml/2½fl oz cold water and mix until the dough just comes together. Don't overmix because the dough will start to separate and become more difficult to handle.Place two-thirds of the pastry dough between two sheets of baking paper then roll out into a large disc until it is 3-4mm/⅛in thick and about 30cm/12in in diameter. Roll out the remaining one-third of pastry between two sheets of baking paper into a smaller 25cm/10in disc that is 3mm/⅛in thick, and set aside. Use the larger disc of pastry to line a 23cm/9in tart tin by removing the top sheet of baking paper and gently placing the tin on top of the pastry as a guide. Use a small sharp knife to trim the pastry around the tin, allowing for at least a 3cm/1¼in border, then remove the tart tin. Use the bottom sheet of baking paper to help flip the pastry gently into the tin, then carefully ease into the shape of the tin with your fingertips leaving any excess overhanging.Chill the pastry in the fridge for 15 minutes, then use the tip of a small knife to ‘dock' the base with a few pricks, about 2cm/¾ in apart, to stop the base from puffing up.If blind-baking the pastry (see recipe tip), preheat the oven to 190C/170C Fan/Gas 5. Scrunch up some baking paper, then unfurl it and press into the pastry-lined tart case and fill it with rice or baking beans. Bake for 18 minutes or until nicely golden. If the edges are browning too early, cover them with a piece of kitchen foil. Remove and allow to cool.To prepare the filling, either chop the apple peel finely by hand or blend in a small food processor. Set aside.Add the sliced apples to a large bowl with the sugar, cinnamon, vanilla, lemon juice, zest and cornflour and toss the apples gently until everything is combined. Leave to stand for 20 minutes to macerate.To make the glaze, blend together the soy milk, syrup and sweet potato along with the xanthan gum and sugar, if using, with a stick blender or food processor. Pour into a shallow saucepan and bring to the boil over a high heat for 2 minutes. Strain the mixture through a very fine sieve and leave to cool.Arrange the finely chopped apple peels on the cooked pastry base, then gently layer the sliced apples on top, stacking to fill all the gaps. There will be some liquid leftover from the apples, so stir to agitate any settled cornflour and drizzle it slowly over the pie. You can push the apples into a slight domed shape, if you like.Brush the overhanging edge of the pie crust with water, then place the smaller disc of pastry over the apples and press the edges together. Trim and crimp the edges as you like. Heat the oven to 200C/180C Fan/Gas 6.Brush the baking glaze across the top of the pastry and sprinkle some demerara sugar on top for a tantalising crunch. Use a sharp knife to cut some steam holes – I like one in the centre then six in a little burst radiating from it.Bake for 20 minutes, then rotate and bake for another 20–25 minutes, until golden-brown all over.Remove from the oven and leave to stand for at least 15 minutes. Serve warm with a scoop of vegan ice cream. Prepare the flaky pastry by mixing the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix it into the flour. The oil should coat all the flour. Prepare the flaky pastry by mixing the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix it into the flour. The oil should coat all the flour. Add the sweet potato along with 75ml/2½fl oz cold water and mix until the dough just comes together. Don't overmix because the dough will start to separate and become more difficult to handle. Add the sweet potato along with 75ml/2½fl oz cold water and mix until the dough just comes together. Don't overmix because the dough will start to separate and become more difficult to handle. Place two-thirds of the pastry dough between two sheets of baking paper then roll out into a large disc until it is 3-4mm/⅛in thick and about 30cm/12in in diameter. Roll out the remaining one-third of pastry between two sheets of baking paper into a smaller 25cm/10in disc that is 3mm/⅛in thick, and set aside. Place two-thirds of the pastry dough between two sheets of baking paper then roll out into a large disc until it is 3-4mm/⅛in thick and about 30cm/12in in diameter. Roll out the remaining one-third of pastry between two sheets of baking paper into a smaller 25cm/10in disc that is 3mm/⅛in thick, and set aside. Use the larger disc of pastry to line a 23cm/9in tart tin by removing the top sheet of baking paper and gently placing the tin on top of the pastry as a guide. Use a small sharp knife to trim the pastry around the tin, allowing for at least a 3cm/1¼in border, then remove the tart tin. Use the bottom sheet of baking paper to help flip the pastry gently into the tin, then carefully ease into the shape of the tin with your fingertips leaving any excess overhanging. Use the larger disc of pastry to line a 23cm/9in tart tin by removing the top sheet of baking paper and gently placing the tin on top of the pastry as a guide. Use a small sharp knife to trim the pastry around the tin, allowing for at least a 3cm/1¼in border, then remove the tart tin. Use the bottom sheet of baking paper to help flip the pastry gently into the tin, then carefully ease into the shape of the tin with your fingertips leaving any excess overhanging. Chill the pastry in the fridge for 15 minutes, then use the tip of a small knife to ‘dock' the base with a few pricks, about 2cm/¾ in apart, to stop the base from puffing up. Chill the pastry in the fridge for 15 minutes, then use the tip of a small knife to ‘dock' the base with a few pricks, about 2cm/¾ in apart, to stop the base from puffing up. If blind-baking the pastry (see recipe tip), preheat the oven to 190C/170C Fan/Gas 5. Scrunch up some baking paper, then unfurl it and press into the pastry-lined tart case and fill it with rice or baking beans. Bake for 18 minutes or until nicely golden. If the edges are browning too early, cover them with a piece of kitchen foil. Remove and allow to cool. If blind-baking the pastry (see recipe tip), preheat the oven to 190C/170C Fan/Gas 5. Scrunch up some baking paper, then unfurl it and press into the pastry-lined tart case and fill it with rice or baking beans. Bake for 18 minutes or until nicely golden. If the edges are browning too early, cover them with a piece of kitchen foil. Remove and allow to cool. To prepare the filling, either chop the apple peel finely by hand or blend in a small food processor. Set aside. To prepare the filling, either chop the apple peel finely by hand or blend in a small food processor. Set aside. Add the sliced apples to a large bowl with the sugar, cinnamon, vanilla, lemon juice, zest and cornflour and toss the apples gently until everything is combined. Leave to stand for 20 minutes to macerate. Add the sliced apples to a large bowl with the sugar, cinnamon, vanilla, lemon juice, zest and cornflour and toss the apples gently until everything is combined. Leave to stand for 20 minutes to macerate. To make the glaze, blend together the soy milk, syrup and sweet potato along with the xanthan gum and sugar, if using, with a stick blender or food processor. Pour into a shallow saucepan and bring to the boil over a high heat for 2 minutes. Strain the mixture through a very fine sieve and leave to cool. To make the glaze, blend together the soy milk, syrup and sweet potato along with the xanthan gum and sugar, if using, with a stick blender or food processor. Pour into a shallow saucepan and bring to the boil over a high heat for 2 minutes. Strain the mixture through a very fine sieve and leave to cool. Arrange the finely chopped apple peels on the cooked pastry base, then gently layer the sliced apples on top, stacking to fill all the gaps. There will be some liquid leftover from the apples, so stir to agitate any settled cornflour and drizzle it slowly over the pie. You can push the apples into a slight domed shape, if you like. Arrange the finely chopped apple peels on the cooked pastry base, then gently layer the sliced apples on top, stacking to fill all the gaps. There will be some liquid leftover from the apples, so stir to agitate any settled cornflour and drizzle it slowly over the pie. You can push the apples into a slight domed shape, if you like. Brush the overhanging edge of the pie crust with water, then place the smaller disc of pastry over the apples and press the edges together. Trim and crimp the edges as you like. Heat the oven to 200C/180C Fan/Gas 6. Brush the overhanging edge of the pie crust with water, then place the smaller disc of pastry over the apples and press the edges together. Trim and crimp the edges as you like. Heat the oven to 200C/180C Fan/Gas 6. Brush the baking glaze across the top of the pastry and sprinkle some demerara sugar on top for a tantalising crunch. Use a sharp knife to cut some steam holes – I like one in the centre then six in a little burst radiating from it. Brush the baking glaze across the top of the pastry and sprinkle some demerara sugar on top for a tantalising crunch. Use a sharp knife to cut some steam holes – I like one in the centre then six in a little burst radiating from it. Bake for 20 minutes, then rotate and bake for another 20–25 minutes, until golden-brown all over. Bake for 20 minutes, then rotate and bake for another 20–25 minutes, until golden-brown all over. Remove from the oven and leave to stand for at least 15 minutes. Serve warm with a scoop of vegan ice cream. Remove from the oven and leave to stand for at least 15 minutes. Serve warm with a scoop of vegan ice cream."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde5eb3bdbfd0cc01f7a"
} | 12562f3496b3df0277969b42273740b0e5b2d501f03df9e248ce0a22569f66a1 | Chestnut, leek and mushroom tartlets recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnutleekandmushr_66048_16x9.jpg A vegetarian starter or light lunch for the winter. This makes either four individual tartlets with 10cm/4in loose-bottomed flan rings or one larger one using a 20-22cm/8-9in flan ring. 225g/8oz ready-made puff pastry (thawed if frozen)55g/2oz wild rice2 tbsp olive oil15g/½oz vegan margarine370g/13oz leeks, finely chopped110g/4oz oyster mushrooms, sliced200g/7oz packed cooked and peeled chestnuts, chopped2 sprigs fresh rosemary, leaves only, chopped1 tbsp fresh sage, finely choppedsalt and freshly ground black pepper1-2 tbsp soy sauce 225g/8oz ready-made puff pastry (thawed if frozen) 55g/2oz wild rice 2 tbsp olive oil 15g/½oz vegan margarine 370g/13oz leeks, finely chopped 110g/4oz oyster mushrooms, sliced 200g/7oz packed cooked and peeled chestnuts, chopped 2 sprigs fresh rosemary, leaves only, chopped 1 tbsp fresh sage, finely chopped salt and freshly ground black pepper 1-2 tbsp soy sauce Method Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chestnutleekandmushr_66048",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chestnut, leek and mushroom tartlets recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnutleekandmushr_66048_16x9.jpg A vegetarian starter or light lunch for the winter. This makes either four individual tartlets with 10cm/4in loose-bottomed flan rings or one larger one using a 20-22cm/8-9in flan ring. 225g/8oz ready-made puff pastry (thawed if frozen)55g/2oz wild rice2 tbsp olive oil15g/½oz vegan margarine370g/13oz leeks, finely chopped110g/4oz oyster mushrooms, sliced200g/7oz packed cooked and peeled chestnuts, chopped2 sprigs fresh rosemary, leaves only, chopped1 tbsp fresh sage, finely choppedsalt and freshly ground black pepper1-2 tbsp soy sauce 225g/8oz ready-made puff pastry (thawed if frozen) 55g/2oz wild rice 2 tbsp olive oil 15g/½oz vegan margarine 370g/13oz leeks, finely chopped 110g/4oz oyster mushrooms, sliced 200g/7oz packed cooked and peeled chestnuts, chopped 2 sprigs fresh rosemary, leaves only, chopped 1 tbsp fresh sage, finely chopped salt and freshly ground black pepper 1-2 tbsp soy sauce Method Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess. Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one. Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through. Add the soy sauce and cook for a further two minutes.Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde5eb3bdbfd0cc01f7b"
} | fa444cd1a42879556e6669f76d5c13897c4666d843efcbcbe7084f4a1e5e5c28 | Leek and Stilton quiche recipe
An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_and_stilton_quiche_08524_16x9.jpg Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is. You will need a 28cm/11in loose-bottomed, deep quiche tin – ideally fluted. 225g/8oz plain flour125g/4½oz butter1 free-range egg1 tbsp water 225g/8oz plain flour 125g/4½oz butter 1 free-range egg 1 tbsp water 1 tbsp olive oil2 leeks, thinly sliced2 sticks celery, thinly sliced4 free-range eggs450ml/16fl oz double cream150g/5½oz Stilton cheese, coarsely grated2 tbsp chopped parsleysalt and freshly ground black pepper 1 tbsp olive oil 2 leeks, thinly sliced 2 sticks celery, thinly sliced 4 free-range eggs 450ml/16fl oz double cream 150g/5½oz Stilton cheese, coarsely grated 2 tbsp chopped parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes.Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4.To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Beat the eggs and cream together in a jug and season with salt and pepper.Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4. To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Beat the eggs and cream together in a jug and season with salt and pepper. Beat the eggs and cream together in a jug and season with salt and pepper. Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Recipe tips This can be made up to 8 hours ahead and reheated or frozen – the pastry base can be cooked and frozen ahead. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/leek_and_stilton_quiche_08524",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leek and Stilton quiche recipe",
"content": "An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_and_stilton_quiche_08524_16x9.jpg Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is. You will need a 28cm/11in loose-bottomed, deep quiche tin – ideally fluted. 225g/8oz plain flour125g/4½oz butter1 free-range egg1 tbsp water 225g/8oz plain flour 125g/4½oz butter 1 free-range egg 1 tbsp water 1 tbsp olive oil2 leeks, thinly sliced2 sticks celery, thinly sliced4 free-range eggs450ml/16fl oz double cream150g/5½oz Stilton cheese, coarsely grated2 tbsp chopped parsleysalt and freshly ground black pepper 1 tbsp olive oil 2 leeks, thinly sliced 2 sticks celery, thinly sliced 4 free-range eggs 450ml/16fl oz double cream 150g/5½oz Stilton cheese, coarsely grated 2 tbsp chopped parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes.Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4.To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Beat the eggs and cream together in a jug and season with salt and pepper.Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4. To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Beat the eggs and cream together in a jug and season with salt and pepper. Beat the eggs and cream together in a jug and season with salt and pepper. Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Recipe tips This can be made up to 8 hours ahead and reheated or frozen – the pastry base can be cooked and frozen ahead."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde5eb3bdbfd0cc01f7c"
} | 455fada3f054707c036980e9b988d8a881393632c4d79daa93c9f83839557be9 | Pecan pie recipe
An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pecanpie_86028_16x9.jpg You haven't lived until you've tried our classic American pecan pie recipe. Serve warm with whipped double cream or (even better) vanilla ice cream. 110g/4oz unsalted butter110g/4oz golden syrup1 tsp vanilla extract225g/8oz light soft brown sugar3 free-range eggs, beaten1 x 245g/8½oz blind-baked shortcrust pastry case285g/10oz pecan nuts, halved 110g/4oz unsalted butter 110g/4oz golden syrup 1 tsp vanilla extract 225g/8oz light soft brown sugar 3 free-range eggs, beaten 1 x 245g/8½oz blind-baked shortcrust pastry case shortcrust pastry 285g/10oz pecan nuts, halved Method Preheat the oven to 180C/160C Fan/Gas 4.Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.Add the beaten eggs to the mixture and stir well.Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. Add the beaten eggs to the mixture and stir well. Add the beaten eggs to the mixture and stir well. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pecanpie_86028",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pecan pie recipe",
"content": "An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pecanpie_86028_16x9.jpg You haven't lived until you've tried our classic American pecan pie recipe. Serve warm with whipped double cream or (even better) vanilla ice cream. 110g/4oz unsalted butter110g/4oz golden syrup1 tsp vanilla extract225g/8oz light soft brown sugar3 free-range eggs, beaten1 x 245g/8½oz blind-baked shortcrust pastry case285g/10oz pecan nuts, halved 110g/4oz unsalted butter 110g/4oz golden syrup 1 tsp vanilla extract 225g/8oz light soft brown sugar 3 free-range eggs, beaten 1 x 245g/8½oz blind-baked shortcrust pastry case shortcrust pastry 285g/10oz pecan nuts, halved Method Preheat the oven to 180C/160C Fan/Gas 4.Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.Add the beaten eggs to the mixture and stir well.Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. Add the beaten eggs to the mixture and stir well. Add the beaten eggs to the mixture and stir well. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde6eb3bdbfd0cc01f7d"
} | b9f0a27f1cf74468980512d1f324d202b9d17f226cf85908797c2b4c29dd5e4a | Peanut salted caramel and chocolate tart recipe
Preheat the oven to 200C/180C Fan/Gas 6.For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge.On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans.Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool.For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature. For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set. For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste. For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set.For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set.For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles.To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set. Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge. For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge. On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans. On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans. Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool. Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool. For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature. For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature. For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set. For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set. For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste. For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste. For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set. For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set. For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set. For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set. For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles. For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles. To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set. To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set. Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes. Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/peanut_salted_caramel_64385",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Peanut salted caramel and chocolate tart recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge.On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans.Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool.For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature. For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set. For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste. For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set.For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set.For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles.To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set. Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge. For the chocolate shortcrust pastry, sift the flour, icing sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water. Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in cling film and chill for 5 minutes in the freezer, or 15 minutes in the fridge. On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans. On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm/9in round loose-based flan tin, or a large rectangular tart tin. Prick the base, line with baking parchment and fill with baking beans. Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool. Place the tin on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool. For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature. For the chocolate ganache, bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate. Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Reserve a ramekin of the ganache to make the truffles and place it in the fridge. Divide the remainder between 2 bowls and keep at room temperature. For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set. For the salted caramel, warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer. Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set. For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste. For the cinnamon peanut butter, put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste. For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set. For the chocolate peanut butter mousse, whip the cream with the icing sugar and cornflour until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 2½ tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set. For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set. For the chocolate decoration, melt the chocolate in short bursts until reaches 32C on a kitchen thermometer. Spoon into a disposable piping bag and line a baking tray with non-stick baking paper. Snip off a tiny corner of the piping bag and pipe decorative shapes onto the paper. Set aside to cool and set. For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles. For the peanut powder, if using, add the peanut butter and tapioca maltodextrin to a food processor and pulse until combined. Shape the ramekin of chilled ganache into 3 balls and coat them in the peanut powder to make truffles. To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set. To assemble the tart, when the mousse layer is set, spread a layer of the ganache over the top. Return the tart to the fridge until the ganache is set. Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes. Remove the tart from the tin and dust the top with cocoa powder. Decorate with the truffles and chocolate shapes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde6eb3bdbfd0cc01f7e"
} | b4d3692629e06747dee4236a0cbe2e96287bf4a0b29d770f3ba6466cf3309762 | Pumpkin pie recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_pie_60904_16x9.jpg Pumpkin pie is a classic American dessert and a real celebration of autumn – serve this traditional version in generous slices with swirls of whipped cream. For this recipe, you will need a round metal pie tin with a base measurement of 20cm/8in; baking beans, rice or dried pulses; a leaf shape cutter (optional). 250g/9oz plain flour, plus extra for rolling out150g/5½oz unsalted butter, chilled and diced2 tbsp soft light brown sugar 2 free-range egg yolks2 tbsp ice-cold water 2 tsp lemon juice1 tbsp milk1 tbsp caster sugarpinch salt 250g/9oz plain flour, plus extra for rolling out 150g/5½oz unsalted butter, chilled and diced 2 tbsp soft light brown sugar 2 free-range egg yolks 2 tbsp ice-cold water 2 tsp lemon juice 1 tbsp milk 1 tbsp caster sugar pinch salt 425g tin pure pumpkin purée2 free-range eggs2 free-range egg yolks125g/4½oz soft light brown sugar2 tbsp maple syrup150ml/5fl oz double cream1 tbsp plain flour1 tsp mixed spice1 tsp vanilla bean pastepinch salt 425g tin pure pumpkin purée 2 free-range eggs 2 free-range egg yolks 125g/4½oz soft light brown sugar 2 tbsp maple syrup 150ml/5fl oz double cream 1 tbsp plain flour 1 tsp mixed spice 1 tsp vanilla bean paste pinch salt whipped cream whipped cream Method To make the pastry, tip the flour into a large bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut the butter into the flour, repeating the process until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small flecks of butter visible. Add the brown sugar and mix to combine.Make a well in the middle of the mixture, then add the egg yolks, ice-cold water and lemon juice and mix using the knife until the dough starts to clump together. Use your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth. Flatten into a disc, wrap and place in the fridge for at least 2 hours.Put the dough on a lightly floured work surface, cut off one-quarter and set aside. Roll out the remaining dough to 2–3mm/⅛in thick and use to line the pie tin. Trim off any excess pastry with a sharp knife, then prick the base with a fork and chill for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved dough to 2–3mm/⅛in thick. Cut or stamp out decorative leaf shapes and chill until needed.Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges. Remove the foil and beans and cook for about 4 minutes more to dry out the base.While the pastry is baking, prepare the filling. In a large bowl, combine all the ingredients and whisk until smooth.Brush the underside of each pastry leaf shape with a little water and arrange around the edge of the pastry case. Brush the top of the leaves with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle.Leave the pie to cool at room temperature before slicing. Serve with whipped cream. To make the pastry, tip the flour into a large bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut the butter into the flour, repeating the process until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small flecks of butter visible. Add the brown sugar and mix to combine. To make the pastry, tip the flour into a large bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut the butter into the flour, repeating the process until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small flecks of butter visible. Add the brown sugar and mix to combine. Make a well in the middle of the mixture, then add the egg yolks, ice-cold water and lemon juice and mix using the knife until the dough starts to clump together. Use your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth. Flatten into a disc, wrap and place in the fridge for at least 2 hours. Make a well in the middle of the mixture, then add the egg yolks, ice-cold water and lemon juice and mix using the knife until the dough starts to clump together. Use your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth. Flatten into a disc, wrap and place in the fridge for at least 2 hours. Put the dough on a lightly floured work surface, cut off one-quarter and set aside. Roll out the remaining dough to 2–3mm/⅛in thick and use to line the pie tin. Trim off any excess pastry with a sharp knife, then prick the base with a fork and chill for 20 minutes. Put the dough on a lightly floured work surface, cut off one-quarter and set aside. Roll out the remaining dough to 2–3mm/⅛in thick and use to line the pie tin. Trim off any excess pastry with a sharp knife, then prick the base with a fork and chill for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved dough to 2–3mm/⅛in thick. Cut or stamp out decorative leaf shapes and chill until needed. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved dough to 2–3mm/⅛in thick. Cut or stamp out decorative leaf shapes and chill until needed. Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges. Remove the foil and beans and cook for about 4 minutes more to dry out the base. Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges. Remove the foil and beans and cook for about 4 minutes more to dry out the base. While the pastry is baking, prepare the filling. In a large bowl, combine all the ingredients and whisk until smooth. While the pastry is baking, prepare the filling. In a large bowl, combine all the ingredients and whisk until smooth. Brush the underside of each pastry leaf shape with a little water and arrange around the edge of the pastry case. Brush the top of the leaves with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Brush the underside of each pastry leaf shape with a little water and arrange around the edge of the pastry case. Brush the top of the leaves with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room temperature before slicing. Serve with whipped cream. Leave the pie to cool at room temperature before slicing. Serve with whipped cream. Recipe tips If your filling cracks as it cools, simply pipe whipped cream in artistic swirls over any gaps to hide them when serving. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/pumpkin_pie_60904",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pumpkin pie recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_pie_60904_16x9.jpg Pumpkin pie is a classic American dessert and a real celebration of autumn – serve this traditional version in generous slices with swirls of whipped cream. For this recipe, you will need a round metal pie tin with a base measurement of 20cm/8in; baking beans, rice or dried pulses; a leaf shape cutter (optional). 250g/9oz plain flour, plus extra for rolling out150g/5½oz unsalted butter, chilled and diced2 tbsp soft light brown sugar 2 free-range egg yolks2 tbsp ice-cold water 2 tsp lemon juice1 tbsp milk1 tbsp caster sugarpinch salt 250g/9oz plain flour, plus extra for rolling out 150g/5½oz unsalted butter, chilled and diced 2 tbsp soft light brown sugar 2 free-range egg yolks 2 tbsp ice-cold water 2 tsp lemon juice 1 tbsp milk 1 tbsp caster sugar pinch salt 425g tin pure pumpkin purée2 free-range eggs2 free-range egg yolks125g/4½oz soft light brown sugar2 tbsp maple syrup150ml/5fl oz double cream1 tbsp plain flour1 tsp mixed spice1 tsp vanilla bean pastepinch salt 425g tin pure pumpkin purée 2 free-range eggs 2 free-range egg yolks 125g/4½oz soft light brown sugar 2 tbsp maple syrup 150ml/5fl oz double cream 1 tbsp plain flour 1 tsp mixed spice 1 tsp vanilla bean paste pinch salt whipped cream whipped cream Method To make the pastry, tip the flour into a large bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut the butter into the flour, repeating the process until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small flecks of butter visible. Add the brown sugar and mix to combine.Make a well in the middle of the mixture, then add the egg yolks, ice-cold water and lemon juice and mix using the knife until the dough starts to clump together. Use your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth. Flatten into a disc, wrap and place in the fridge for at least 2 hours.Put the dough on a lightly floured work surface, cut off one-quarter and set aside. Roll out the remaining dough to 2–3mm/⅛in thick and use to line the pie tin. Trim off any excess pastry with a sharp knife, then prick the base with a fork and chill for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved dough to 2–3mm/⅛in thick. Cut or stamp out decorative leaf shapes and chill until needed.Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges. Remove the foil and beans and cook for about 4 minutes more to dry out the base.While the pastry is baking, prepare the filling. In a large bowl, combine all the ingredients and whisk until smooth.Brush the underside of each pastry leaf shape with a little water and arrange around the edge of the pastry case. Brush the top of the leaves with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle.Leave the pie to cool at room temperature before slicing. Serve with whipped cream. To make the pastry, tip the flour into a large bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut the butter into the flour, repeating the process until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small flecks of butter visible. Add the brown sugar and mix to combine. To make the pastry, tip the flour into a large bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut the butter into the flour, repeating the process until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small flecks of butter visible. Add the brown sugar and mix to combine. Make a well in the middle of the mixture, then add the egg yolks, ice-cold water and lemon juice and mix using the knife until the dough starts to clump together. Use your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth. Flatten into a disc, wrap and place in the fridge for at least 2 hours. Make a well in the middle of the mixture, then add the egg yolks, ice-cold water and lemon juice and mix using the knife until the dough starts to clump together. Use your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth. Flatten into a disc, wrap and place in the fridge for at least 2 hours. Put the dough on a lightly floured work surface, cut off one-quarter and set aside. Roll out the remaining dough to 2–3mm/⅛in thick and use to line the pie tin. Trim off any excess pastry with a sharp knife, then prick the base with a fork and chill for 20 minutes. Put the dough on a lightly floured work surface, cut off one-quarter and set aside. Roll out the remaining dough to 2–3mm/⅛in thick and use to line the pie tin. Trim off any excess pastry with a sharp knife, then prick the base with a fork and chill for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved dough to 2–3mm/⅛in thick. Cut or stamp out decorative leaf shapes and chill until needed. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved dough to 2–3mm/⅛in thick. Cut or stamp out decorative leaf shapes and chill until needed. Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges. Remove the foil and beans and cook for about 4 minutes more to dry out the base. Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges. Remove the foil and beans and cook for about 4 minutes more to dry out the base. While the pastry is baking, prepare the filling. In a large bowl, combine all the ingredients and whisk until smooth. While the pastry is baking, prepare the filling. In a large bowl, combine all the ingredients and whisk until smooth. Brush the underside of each pastry leaf shape with a little water and arrange around the edge of the pastry case. Brush the top of the leaves with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Brush the underside of each pastry leaf shape with a little water and arrange around the edge of the pastry case. Brush the top of the leaves with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room temperature before slicing. Serve with whipped cream. Leave the pie to cool at room temperature before slicing. Serve with whipped cream. Recipe tips If your filling cracks as it cools, simply pipe whipped cream in artistic swirls over any gaps to hide them when serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde6eb3bdbfd0cc01f7f"
} | 9e1d0ff0193f1a9a4528af2f4ef5145b37f65d74e2418ee784c806df2a39a1b3 | Torta nera (chocolate walnut tart) recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/torta_nera_chocolate_02131_16x9.jpg Crumbly pastry is filled with a mixture of chocolate, espresso, walnuts and amaretti biscuits to make this rich and decadent Italian dessert. Bellissimo! 200g/7oz plain flour, plus extra for dustingpinch of salt100g/3½oz butter, chilled, cut into small pieces50g/1¾oz caster sugar 2 free-range egg yolks 200g/7oz plain flour, plus extra for dusting pinch of salt 100g/3½oz butter, chilled, cut into small pieces 50g/1¾oz caster sugar 2 free-range egg yolks 230g/8oz walnuts, plus extra to decorate200g/7oz caster sugar3 free-range eggs50g/1¾oz butter, melted65g/2¼oz amaretti biscuits, roughly crushed75g/2½oz dark chocolate, grated1 tbsp plain flour1 tbsp instant coffee powder, dissolved in a little hot water50ml/2fl oz almond liqueuricing sugar, to decoratemascarpone, to serve 230g/8oz walnuts, plus extra to decorate 200g/7oz caster sugar 3 free-range eggs 50g/1¾oz butter, melted 65g/2¼oz amaretti biscuits, roughly crushed 75g/2½oz dark chocolate, grated 1 tbsp plain flour 1 tbsp instant coffee powder, dissolved in a little hot water 50ml/2fl oz almond liqueur icing sugar, to decorate mascarpone, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin.To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes.Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool.Reduce the oven temperature to 180C/160C Fan/Gas 4.To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground.Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well.Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes.Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin. Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin. To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes. To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes. Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool. Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground. To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground. Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes. Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/torta_nera_chocolate_02131",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Torta nera (chocolate walnut tart) 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/torta_nera_chocolate_02131_16x9.jpg Crumbly pastry is filled with a mixture of chocolate, espresso, walnuts and amaretti biscuits to make this rich and decadent Italian dessert. Bellissimo! 200g/7oz plain flour, plus extra for dustingpinch of salt100g/3½oz butter, chilled, cut into small pieces50g/1¾oz caster sugar 2 free-range egg yolks 200g/7oz plain flour, plus extra for dusting pinch of salt 100g/3½oz butter, chilled, cut into small pieces 50g/1¾oz caster sugar 2 free-range egg yolks 230g/8oz walnuts, plus extra to decorate200g/7oz caster sugar3 free-range eggs50g/1¾oz butter, melted65g/2¼oz amaretti biscuits, roughly crushed75g/2½oz dark chocolate, grated1 tbsp plain flour1 tbsp instant coffee powder, dissolved in a little hot water50ml/2fl oz almond liqueuricing sugar, to decoratemascarpone, to serve 230g/8oz walnuts, plus extra to decorate 200g/7oz caster sugar 3 free-range eggs 50g/1¾oz butter, melted 65g/2¼oz amaretti biscuits, roughly crushed 75g/2½oz dark chocolate, grated 1 tbsp plain flour 1 tbsp instant coffee powder, dissolved in a little hot water 50ml/2fl oz almond liqueur icing sugar, to decorate mascarpone, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin.To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes.Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool.Reduce the oven temperature to 180C/160C Fan/Gas 4.To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground.Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well.Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes.Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin. Preheat the oven to 200C/180C Fan/Gas 6 and butter a 23cm/9in deep, fluted, loose-bottomed tart tin. To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes. To make the pastry, put the flour and salt in a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring the dough together without kneading and wrap in cling film. Put it in the fridge for 30 minutes. Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool. Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for 5–6 minutes, or until lightly golden. Leave to cool. Reduce the oven temperature to 180C/160C Fan/Gas 4. Reduce the oven temperature to 180C/160C Fan/Gas 4. To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground. To make the filling, blend the walnuts with 100g/3½oz sugar in a food processor until finely ground. Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and almond liqueur. Mix well. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes. Spoon the filling into the tart case. Decorate with the whole walnuts and bake in the middle of the oven for 25 minutes. Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone. Serve warm with a sprinkling of icing sugar and a small scoop of mascarpone."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde6eb3bdbfd0cc01f80"
} | 182891ce9b3cab4ec65d18d15aacefbc229c9618d7b5c8554fe4fb9e6e645692 | Onion and thyme tart recipe
An average of 4.0 out of 5 stars from 1 rating The longer you cook the onions, the richer the flavour for this stunning creamy onion tart that’s easy on the wallet as well as the taste buds. This is designed to be a low cost recipe. 100g/3½oz plain flour, plus a little extra for dusting pinch salt 50g/1¾oz cold butter, cut into small pieces 100g/3½oz plain flour, plus a little extra for dusting pinch salt 50g/1¾oz cold butter, cut into small pieces 50g/1¾oz butter 750g/1lb 10oz onions, peeled and finely sliced 3 sprigs fresh thyme, leaves only 2 free-range eggs, beaten 100ml/3½fl oz double cream salt and freshly ground pepper 50g/1¾oz butter 750g/1lb 10oz onions, peeled and finely sliced 3 sprigs fresh thyme, leaves only 2 free-range eggs, beaten 100ml/3½fl oz double cream salt and freshly ground pepper Method For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined. Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour.Preheat the oven to 180C/350F/Gas 4.For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme.Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for 5 minutes and then remove.Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly. Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold. For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined. For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined. Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour. Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme. For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme. Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for 5 minutes and then remove. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for 5 minutes and then remove. Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly. Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly. Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold. Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold. Recipe tips In May 2013 this recipe was costed at £2.41 at Asda, £3.01 at Tesco and £2.75 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/onion_and_thyme_tart_25588",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Onion and thyme tart recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating The longer you cook the onions, the richer the flavour for this stunning creamy onion tart that’s easy on the wallet as well as the taste buds. This is designed to be a low cost recipe. 100g/3½oz plain flour, plus a little extra for dusting pinch salt 50g/1¾oz cold butter, cut into small pieces 100g/3½oz plain flour, plus a little extra for dusting pinch salt 50g/1¾oz cold butter, cut into small pieces 50g/1¾oz butter 750g/1lb 10oz onions, peeled and finely sliced 3 sprigs fresh thyme, leaves only 2 free-range eggs, beaten 100ml/3½fl oz double cream salt and freshly ground pepper 50g/1¾oz butter 750g/1lb 10oz onions, peeled and finely sliced 3 sprigs fresh thyme, leaves only 2 free-range eggs, beaten 100ml/3½fl oz double cream salt and freshly ground pepper Method For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined. Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour.Preheat the oven to 180C/350F/Gas 4.For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme.Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for 5 minutes and then remove.Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly. Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold. For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined. For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined. Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour. Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme. For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme. Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Remove the pastry from the fridge and roll out until the thickness of a £1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for 5 minutes and then remove. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for 5 minutes and then remove. Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly. Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly. Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold. Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold. Recipe tips In May 2013 this recipe was costed at £2.41 at Asda, £3.01 at Tesco and £2.75 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde7eb3bdbfd0cc01f81"
} | a66533daa998b1771e911372a9e8244fe0cb7e03b6b2aecba26ed0f1b09c0e79 | Christmas Bakewell tart recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakewell_tart_with_20773_16x9.jpg Give Bakewell tart a festive twist! Delicious with a dollop of thick, boozy cream. For this recipe you will need a 23cm/9in tart tin. 300g/10½oz plain flour, plus extra for dustingbig pinch salt150g/5½oz cold butter, cubed 300g/10½oz plain flour, plus extra for dusting big pinch salt 150g/5½oz cold butter, cubed 100g/3½oz butter100g/3½oz caster sugar100g/3½oz ground almonds25g/1oz plain flour2 free-range eggs, beaten6 tbsp cranberry compôte (or good-quality cranberry sauce without vinegar) 40g/1½oz flaked almonds 100g/3½oz butter 100g/3½oz caster sugar 100g/3½oz ground almonds 25g/1oz plain flour 2 free-range eggs, beaten 6 tbsp cranberry compôte (or good-quality cranberry sauce without vinegar) 40g/1½oz flaked almonds 80g/3oz icing sugar 80g/3oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes.Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes.Trim away any excess pastry.Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs.Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes. For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes. For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes. Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes. Trim away any excess pastry. Trim away any excess pastry. Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs. Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs. Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes. Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes. For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve. For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/bakewell_tart_with_20773",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas Bakewell tart 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/bakewell_tart_with_20773_16x9.jpg Give Bakewell tart a festive twist! Delicious with a dollop of thick, boozy cream. For this recipe you will need a 23cm/9in tart tin. 300g/10½oz plain flour, plus extra for dustingbig pinch salt150g/5½oz cold butter, cubed 300g/10½oz plain flour, plus extra for dusting big pinch salt 150g/5½oz cold butter, cubed 100g/3½oz butter100g/3½oz caster sugar100g/3½oz ground almonds25g/1oz plain flour2 free-range eggs, beaten6 tbsp cranberry compôte (or good-quality cranberry sauce without vinegar) 40g/1½oz flaked almonds 100g/3½oz butter 100g/3½oz caster sugar 100g/3½oz ground almonds 25g/1oz plain flour 2 free-range eggs, beaten 6 tbsp cranberry compôte (or good-quality cranberry sauce without vinegar) 40g/1½oz flaked almonds 80g/3oz icing sugar 80g/3oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes.Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes.Trim away any excess pastry.Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs.Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes. For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes. For the pastry, mix together the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough. Wrap in cling film and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes. Roll out the dough on a lightly floured surface until large enough to line a 23cm/9in tart tin. It should be a few millimetres thick. Carefully transfer the dough into the tin and press, using a spare piece of dough, into every corner of the tin. Do not trim. Line the pastry with baking paper, then fill it with baking beans (or uncooked rice). Bake for 12 minutes. Remove the beans and paper and bake for a further 5 minutes. Trim away any excess pastry. Trim away any excess pastry. Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs. Meanwhile, for the frangipane filling, gently melt the butter and sugar together in a saucepan. Beat in the ground almonds, flour and eggs. Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes. Spread the pastry case with the cranberry compôte. Top with the frangipane mixture. Sprinkle over the flaked almonds. Bake for 25–35 minutes, or until golden-brown. Set aside to cool for at least 10 minutes. For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve. For the icing, mix the icing sugar with enough lukewarm water to create a paste thick enough to coat the back of a spoon. Drizzle the icing over the tart and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde7eb3bdbfd0cc01f82"
} | 66259283588c64bbe9b784786d5365b8d51a0901cfe4d5053ed333f90900861d | Apple and toffee crumble pie recipe
To make the toffee, line a tray with baking parchment and grease it with oil. In a pan, bring 125ml/4fl oz water to the boil with the dark brown sugar. When the sugar is dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Return to the heat and cook until it reaches 140C/284F on a sugar thermometer. (This will take a while, but be patient and don’t leave it unattended - it can burn very easily!) Once it reaches 140C/284F, pour the mixture straight into the lined tin and leave to cool.For the pastry, preheat the oven to 150C/300F/Gas 2.Cream together the butter and sugar in an electric mixer. Add the egg yolk and then the sifted flour. Mix to combine but do not over work.Wrap the pastry in cling film and leave to rest in the fridge for an hour.After resting, roll out the pastry on a lightly floured work surface to about 5mm/¼in thick. Line a 20cm/8in tart ring with the pastry and gently push into the base. Line with cling film and fill with baking beans or rice (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see what foods and what temperatures it can be used with. If unsure, use tin foil or baking paper instead). Place in the fridge for an hour to rest again. Bake in the preheated oven for 35 minutes, then remove the baking beans and cling film and bake for another 5-10 minutes, or until cooked all the way through and a light golden-brown colour. Remove from the oven and set aside to cool.For the filling, place the butter, sugar and orange zest in a pan. Heat until the butter and sugar are melted.Add the bramley apples and the cinnamon and cook until the apple is very soft and turning into a purée. Add the eating apples and cook for a further 1-2 minutes, then remove from the heat.Pour the mixture into a colander or sieve to remove any excess liquid. Discard the cinnamon stick and leave the apples to cool. For the crumble topping, preheat the oven to 180C/350F/Gas 4. Mix the plain flour, caster sugar, ground almonds, flakes almonds and butter together with your hands, using your fingertips to rub the dry ingredients into the butter.Place this mixture on a baking tray and bake for approximately 20 minutes, or until golden-brown and crumbly. Stir the crumble every five minutes so that it cooks evenly. Remove from the oven and leave to cool.To assemble the pie, spoon the apple mixture into the cooked pastry case. Break the toffee into chunks and place a few over the top of the apple (you will not need all the toffee). Completely cover the apple mixture with the toasted crumble and the dot a few more pieces of toffee on top. Bake in the oven at 180C/350F/Gas 4 for 10-12 minutes, or until the filling is bubbling and the toffee has melted. Serve with custard, crème fraîche, ice cream or clotted cream….or all four! To make the toffee, line a tray with baking parchment and grease it with oil. To make the toffee, line a tray with baking parchment and grease it with oil. In a pan, bring 125ml/4fl oz water to the boil with the dark brown sugar. When the sugar is dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Return to the heat and cook until it reaches 140C/284F on a sugar thermometer. (This will take a while, but be patient and don’t leave it unattended - it can burn very easily!) Once it reaches 140C/284F, pour the mixture straight into the lined tin and leave to cool. In a pan, bring 125ml/4fl oz water to the boil with the dark brown sugar. When the sugar is dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Return to the heat and cook until it reaches 140C/284F on a sugar thermometer. (This will take a while, but be patient and don’t leave it unattended - it can burn very easily!) Once it reaches 140C/284F, pour the mixture straight into the lined tin and leave to cool. For the pastry, preheat the oven to 150C/300F/Gas 2. For the pastry, preheat the oven to 150C/300F/Gas 2. Cream together the butter and sugar in an electric mixer. Add the egg yolk and then the sifted flour. Mix to combine but do not over work. Cream together the butter and sugar in an electric mixer. Add the egg yolk and then the sifted flour. Mix to combine but do not over work. Wrap the pastry in cling film and leave to rest in the fridge for an hour. Wrap the pastry in cling film and leave to rest in the fridge for an hour. After resting, roll out the pastry on a lightly floured work surface to about 5mm/¼in thick. Line a 20cm/8in tart ring with the pastry and gently push into the base. Line with cling film and fill with baking beans or rice (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see what foods and what temperatures it can be used with. If unsure, use tin foil or baking paper instead). Place in the fridge for an hour to rest again. After resting, roll out the pastry on a lightly floured work surface to about 5mm/¼in thick. Line a 20cm/8in tart ring with the pastry and gently push into the base. Line with cling film and fill with baking beans or rice (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see what foods and what temperatures it can be used with. If unsure, use tin foil or baking paper instead). Place in the fridge for an hour to rest again. Bake in the preheated oven for 35 minutes, then remove the baking beans and cling film and bake for another 5-10 minutes, or until cooked all the way through and a light golden-brown colour. Remove from the oven and set aside to cool. Bake in the preheated oven for 35 minutes, then remove the baking beans and cling film and bake for another 5-10 minutes, or until cooked all the way through and a light golden-brown colour. Remove from the oven and set aside to cool. For the filling, place the butter, sugar and orange zest in a pan. Heat until the butter and sugar are melted. For the filling, place the butter, sugar and orange zest in a pan. Heat until the butter and sugar are melted. Add the bramley apples and the cinnamon and cook until the apple is very soft and turning into a purée. Add the eating apples and cook for a further 1-2 minutes, then remove from the heat. Add the bramley apples and the cinnamon and cook until the apple is very soft and turning into a purée. Add the eating apples and cook for a further 1-2 minutes, then remove from the heat. Pour the mixture into a colander or sieve to remove any excess liquid. Discard the cinnamon stick and leave the apples to cool. Pour the mixture into a colander or sieve to remove any excess liquid. Discard the cinnamon stick and leave the apples to cool. For the crumble topping, preheat the oven to 180C/350F/Gas 4. For the crumble topping, preheat the oven to 180C/350F/Gas 4. Mix the plain flour, caster sugar, ground almonds, flakes almonds and butter together with your hands, using your fingertips to rub the dry ingredients into the butter. Mix the plain flour, caster sugar, ground almonds, flakes almonds and butter together with your hands, using your fingertips to rub the dry ingredients into the butter. Place this mixture on a baking tray and bake for approximately 20 minutes, or until golden-brown and crumbly. Stir the crumble every five minutes so that it cooks evenly. Remove from the oven and leave to cool. Place this mixture on a baking tray and bake for approximately 20 minutes, or until golden-brown and crumbly. Stir the crumble every five minutes so that it cooks evenly. Remove from the oven and leave to cool. To assemble the pie, spoon the apple mixture into the cooked pastry case. Break the toffee into chunks and place a few over the top of the apple (you will not need all the toffee). Completely cover the apple mixture with the toasted crumble and the dot a few more pieces of toffee on top. To assemble the pie, spoon the apple mixture into the cooked pastry case. Break the toffee into chunks and place a few over the top of the apple (you will not need all the toffee). Completely cover the apple mixture with the toasted crumble and the dot a few more pieces of toffee on top. Bake in the oven at 180C/350F/Gas 4 for 10-12 minutes, or until the filling is bubbling and the toffee has melted. Bake in the oven at 180C/350F/Gas 4 for 10-12 minutes, or until the filling is bubbling and the toffee has melted. Serve with custard, crème fraîche, ice cream or clotted cream….or all four! Serve with custard, crème fraîche, ice cream or clotted cream….or all four! | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/apple_and_toffee_crumble_76635",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple and toffee crumble pie recipe",
"content": "To make the toffee, line a tray with baking parchment and grease it with oil. In a pan, bring 125ml/4fl oz water to the boil with the dark brown sugar. When the sugar is dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Return to the heat and cook until it reaches 140C/284F on a sugar thermometer. (This will take a while, but be patient and don’t leave it unattended - it can burn very easily!) Once it reaches 140C/284F, pour the mixture straight into the lined tin and leave to cool.For the pastry, preheat the oven to 150C/300F/Gas 2.Cream together the butter and sugar in an electric mixer. Add the egg yolk and then the sifted flour. Mix to combine but do not over work.Wrap the pastry in cling film and leave to rest in the fridge for an hour.After resting, roll out the pastry on a lightly floured work surface to about 5mm/¼in thick. Line a 20cm/8in tart ring with the pastry and gently push into the base. Line with cling film and fill with baking beans or rice (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see what foods and what temperatures it can be used with. If unsure, use tin foil or baking paper instead). Place in the fridge for an hour to rest again. Bake in the preheated oven for 35 minutes, then remove the baking beans and cling film and bake for another 5-10 minutes, or until cooked all the way through and a light golden-brown colour. Remove from the oven and set aside to cool.For the filling, place the butter, sugar and orange zest in a pan. Heat until the butter and sugar are melted.Add the bramley apples and the cinnamon and cook until the apple is very soft and turning into a purée. Add the eating apples and cook for a further 1-2 minutes, then remove from the heat.Pour the mixture into a colander or sieve to remove any excess liquid. Discard the cinnamon stick and leave the apples to cool. For the crumble topping, preheat the oven to 180C/350F/Gas 4. Mix the plain flour, caster sugar, ground almonds, flakes almonds and butter together with your hands, using your fingertips to rub the dry ingredients into the butter.Place this mixture on a baking tray and bake for approximately 20 minutes, or until golden-brown and crumbly. Stir the crumble every five minutes so that it cooks evenly. Remove from the oven and leave to cool.To assemble the pie, spoon the apple mixture into the cooked pastry case. Break the toffee into chunks and place a few over the top of the apple (you will not need all the toffee). Completely cover the apple mixture with the toasted crumble and the dot a few more pieces of toffee on top. Bake in the oven at 180C/350F/Gas 4 for 10-12 minutes, or until the filling is bubbling and the toffee has melted. Serve with custard, crème fraîche, ice cream or clotted cream….or all four! To make the toffee, line a tray with baking parchment and grease it with oil. To make the toffee, line a tray with baking parchment and grease it with oil. In a pan, bring 125ml/4fl oz water to the boil with the dark brown sugar. When the sugar is dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Return to the heat and cook until it reaches 140C/284F on a sugar thermometer. (This will take a while, but be patient and don’t leave it unattended - it can burn very easily!) Once it reaches 140C/284F, pour the mixture straight into the lined tin and leave to cool. In a pan, bring 125ml/4fl oz water to the boil with the dark brown sugar. When the sugar is dissolved, remove from the heat and add the cream of tartar, golden syrup and black treacle. Return to the heat and cook until it reaches 140C/284F on a sugar thermometer. (This will take a while, but be patient and don’t leave it unattended - it can burn very easily!) Once it reaches 140C/284F, pour the mixture straight into the lined tin and leave to cool. For the pastry, preheat the oven to 150C/300F/Gas 2. For the pastry, preheat the oven to 150C/300F/Gas 2. Cream together the butter and sugar in an electric mixer. Add the egg yolk and then the sifted flour. Mix to combine but do not over work. Cream together the butter and sugar in an electric mixer. Add the egg yolk and then the sifted flour. Mix to combine but do not over work. Wrap the pastry in cling film and leave to rest in the fridge for an hour. Wrap the pastry in cling film and leave to rest in the fridge for an hour. After resting, roll out the pastry on a lightly floured work surface to about 5mm/¼in thick. Line a 20cm/8in tart ring with the pastry and gently push into the base. Line with cling film and fill with baking beans or rice (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see what foods and what temperatures it can be used with. If unsure, use tin foil or baking paper instead). Place in the fridge for an hour to rest again. After resting, roll out the pastry on a lightly floured work surface to about 5mm/¼in thick. Line a 20cm/8in tart ring with the pastry and gently push into the base. Line with cling film and fill with baking beans or rice (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see what foods and what temperatures it can be used with. If unsure, use tin foil or baking paper instead). Place in the fridge for an hour to rest again. Bake in the preheated oven for 35 minutes, then remove the baking beans and cling film and bake for another 5-10 minutes, or until cooked all the way through and a light golden-brown colour. Remove from the oven and set aside to cool. Bake in the preheated oven for 35 minutes, then remove the baking beans and cling film and bake for another 5-10 minutes, or until cooked all the way through and a light golden-brown colour. Remove from the oven and set aside to cool. For the filling, place the butter, sugar and orange zest in a pan. Heat until the butter and sugar are melted. For the filling, place the butter, sugar and orange zest in a pan. Heat until the butter and sugar are melted. Add the bramley apples and the cinnamon and cook until the apple is very soft and turning into a purée. Add the eating apples and cook for a further 1-2 minutes, then remove from the heat. Add the bramley apples and the cinnamon and cook until the apple is very soft and turning into a purée. Add the eating apples and cook for a further 1-2 minutes, then remove from the heat. Pour the mixture into a colander or sieve to remove any excess liquid. Discard the cinnamon stick and leave the apples to cool. Pour the mixture into a colander or sieve to remove any excess liquid. Discard the cinnamon stick and leave the apples to cool. For the crumble topping, preheat the oven to 180C/350F/Gas 4. For the crumble topping, preheat the oven to 180C/350F/Gas 4. Mix the plain flour, caster sugar, ground almonds, flakes almonds and butter together with your hands, using your fingertips to rub the dry ingredients into the butter. Mix the plain flour, caster sugar, ground almonds, flakes almonds and butter together with your hands, using your fingertips to rub the dry ingredients into the butter. Place this mixture on a baking tray and bake for approximately 20 minutes, or until golden-brown and crumbly. Stir the crumble every five minutes so that it cooks evenly. Remove from the oven and leave to cool. Place this mixture on a baking tray and bake for approximately 20 minutes, or until golden-brown and crumbly. Stir the crumble every five minutes so that it cooks evenly. Remove from the oven and leave to cool. To assemble the pie, spoon the apple mixture into the cooked pastry case. Break the toffee into chunks and place a few over the top of the apple (you will not need all the toffee). Completely cover the apple mixture with the toasted crumble and the dot a few more pieces of toffee on top. To assemble the pie, spoon the apple mixture into the cooked pastry case. Break the toffee into chunks and place a few over the top of the apple (you will not need all the toffee). Completely cover the apple mixture with the toasted crumble and the dot a few more pieces of toffee on top. Bake in the oven at 180C/350F/Gas 4 for 10-12 minutes, or until the filling is bubbling and the toffee has melted. Bake in the oven at 180C/350F/Gas 4 for 10-12 minutes, or until the filling is bubbling and the toffee has melted. Serve with custard, crème fraîche, ice cream or clotted cream….or all four! Serve with custard, crème fraîche, ice cream or clotted cream….or all four!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde7eb3bdbfd0cc01f83"
} | 268467f99f115d5896c8cf3c19bd697eeaf3523a96512e5021162b93d5dfadb5 | Rustic smoky bacon quiche recipe
An average of 4.6 out of 5 stars from 5 ratings This take on the French quiche Lorraine uses Scottish cheddar and smoked bacon to ring the changes. 150g/5oz unsalted butter (cut into cubes)250g/9oz plain flour 1 free-range egg pinch of salt 150g/5oz unsalted butter (cut into cubes) 250g/9oz plain flour 1 free-range egg pinch of salt 80g/3oz smoked bacon, cut into matchsticks2 garlic cloves1 white onion, finely chopped20g/1oz unsalted butter60g/2oz strong Scottish cheddar, grated250ml/9fl oz single cream2 free-range eggs2 free-range egg yolks 80g/3oz smoked bacon, cut into matchsticks 2 garlic cloves 1 white onion, finely chopped 20g/1oz unsalted butter 60g/2oz strong Scottish cheddar, grated 250ml/9fl oz single cream 2 free-range eggs 2 free-range egg yolks Method For the pastry, preheat the oven to 180C/350F/Gas 4. In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes. Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up. Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp. For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat. Mix the cream and eggs together in a bowl until well combined. Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed.Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot. For the pastry, preheat the oven to 180C/350F/Gas 4. For the pastry, preheat the oven to 180C/350F/Gas 4. In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes. In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes. Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up. Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up. Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp. Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp. For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat. For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat. Mix the cream and eggs together in a bowl until well combined. Mix the cream and eggs together in a bowl until well combined. Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed. Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed. Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot. Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/rustic_smoky_bacon_53354",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rustic smoky bacon quiche recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings This take on the French quiche Lorraine uses Scottish cheddar and smoked bacon to ring the changes. 150g/5oz unsalted butter (cut into cubes)250g/9oz plain flour 1 free-range egg pinch of salt 150g/5oz unsalted butter (cut into cubes) 250g/9oz plain flour 1 free-range egg pinch of salt 80g/3oz smoked bacon, cut into matchsticks2 garlic cloves1 white onion, finely chopped20g/1oz unsalted butter60g/2oz strong Scottish cheddar, grated250ml/9fl oz single cream2 free-range eggs2 free-range egg yolks 80g/3oz smoked bacon, cut into matchsticks 2 garlic cloves 1 white onion, finely chopped 20g/1oz unsalted butter 60g/2oz strong Scottish cheddar, grated 250ml/9fl oz single cream 2 free-range eggs 2 free-range egg yolks Method For the pastry, preheat the oven to 180C/350F/Gas 4. In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes. Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up. Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp. For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat. Mix the cream and eggs together in a bowl until well combined. Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed.Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot. For the pastry, preheat the oven to 180C/350F/Gas 4. For the pastry, preheat the oven to 180C/350F/Gas 4. In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes. In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes. Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up. Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up. Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp. Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp. For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat. For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat. Mix the cream and eggs together in a bowl until well combined. Mix the cream and eggs together in a bowl until well combined. Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed. Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed. Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot. Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde8eb3bdbfd0cc01f84"
} | 3413c5650793c5c6ff6b292cf30d21f18481054769cefeeaa23fa53ecbf3628d | Smoked ham, leek and cheddar tart recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_ham_leek_and_35904_16x9.jpg A majestic smoked ham and cheddar quiche that is perfect for a summer lunch or picnic. For this recipe, you will need a 20cm/8in tart tin and baking beans. oil, for greasing250g/9oz shortcrust pastryplain flour, for dusting40g/1½oz butter1 leek, finely sliced3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing250ml/9fl oz double cream50ml/2fl oz full-fat milk125g/4½oz cheddar, grated 50g/1¾oz smoked ham, cut into 1cm/½in piecessmall bunch fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper oil, for greasing 250g/9oz shortcrust pastry plain flour, for dusting 40g/1½oz butter 1 leek, finely sliced 3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing 250ml/9fl oz double cream 50ml/2fl oz full-fat milk 125g/4½oz cheddar, grated 50g/1¾oz smoked ham, cut into 1cm/½in pieces small bunch fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper 1 tsp wholegrain mustard1 tsp white wine vinegar1 tbsp olive oilsalt and freshly ground black pepper100g/3½oz radishes, cut in half, leaves retained1 Little Gem lettuce, leaves separated 1 tsp wholegrain mustard 1 tsp white wine vinegar 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz radishes, cut in half, leaves retained 1 Little Gem lettuce, leaves separated Method To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature.To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing.Slice the tart once it reaches room temperature and serve alongside the salad. To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature. To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing. To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing. Slice the tart once it reaches room temperature and serve alongside the salad. Slice the tart once it reaches room temperature and serve alongside the salad. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/smoked_ham_leek_and_35904",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked ham, leek and cheddar tart recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_ham_leek_and_35904_16x9.jpg A majestic smoked ham and cheddar quiche that is perfect for a summer lunch or picnic. For this recipe, you will need a 20cm/8in tart tin and baking beans. oil, for greasing250g/9oz shortcrust pastryplain flour, for dusting40g/1½oz butter1 leek, finely sliced3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing250ml/9fl oz double cream50ml/2fl oz full-fat milk125g/4½oz cheddar, grated 50g/1¾oz smoked ham, cut into 1cm/½in piecessmall bunch fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper oil, for greasing 250g/9oz shortcrust pastry plain flour, for dusting 40g/1½oz butter 1 leek, finely sliced 3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing 250ml/9fl oz double cream 50ml/2fl oz full-fat milk 125g/4½oz cheddar, grated 50g/1¾oz smoked ham, cut into 1cm/½in pieces small bunch fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper 1 tsp wholegrain mustard1 tsp white wine vinegar1 tbsp olive oilsalt and freshly ground black pepper100g/3½oz radishes, cut in half, leaves retained1 Little Gem lettuce, leaves separated 1 tsp wholegrain mustard 1 tsp white wine vinegar 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz radishes, cut in half, leaves retained 1 Little Gem lettuce, leaves separated Method To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature.To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing.Slice the tart once it reaches room temperature and serve alongside the salad. To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature. To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing. To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing. Slice the tart once it reaches room temperature and serve alongside the salad. Slice the tart once it reaches room temperature and serve alongside the salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde8eb3bdbfd0cc01f85"
} | a8ea3426bea379617c8e9aac14c29ee20558bbd8575db672ad631fc02713ba3d | Chocolate tart with white chocolate sauce recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatetartwithwhi_87928_16x9.jpg A superbly rich chocolate tart served with a sweet white chocolate sauce and raspberries. A brilliant make-ahead dinner party dessert. 250g/9oz plain flour, plus extra for dustingpinch salt125g/4½oz cold butter3 free-range egg yolks125g/4½oz caster sugar 250g/9oz plain flour, plus extra for dusting pinch salt 125g/4½oz cold butter 3 free-range egg yolks 125g/4½oz caster sugar 400ml/14fl oz double creamfew drops vanilla extract100g/3½oz caster sugar400g/14oz dark chocolate, approx 70 per cent cocoa solids50g/2oz butter 400ml/14fl oz double cream few drops vanilla extract 100g/3½oz caster sugar 400g/14oz dark chocolate, approx 70 per cent cocoa solids 50g/2oz butter 250ml/9fl oz single cream1 vanilla pod, split lengthwaysraspberries and fresh mint sprigs, to serve 250ml/9fl oz single cream 1 vanilla pod, split lengthways raspberries and fresh mint sprigs, to serve Method For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned.Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours.For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod.Add the white chocolate and stir until melted. Stir in the remaining cream.To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint. For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes. Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice. Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice. Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned. Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned. Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan. Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth. Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours. Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours. For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod. For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod. Add the white chocolate and stir until melted. Stir in the remaining cream. Add the white chocolate and stir until melted. Stir in the remaining cream. To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint. To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint. Recipe tips If you're short of time forgo making your own pastry and buy a ready-made pastry case (available from most supermarkets). | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chocolatetartwithwhi_87928",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate tart with white chocolate sauce 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/chocolatetartwithwhi_87928_16x9.jpg A superbly rich chocolate tart served with a sweet white chocolate sauce and raspberries. A brilliant make-ahead dinner party dessert. 250g/9oz plain flour, plus extra for dustingpinch salt125g/4½oz cold butter3 free-range egg yolks125g/4½oz caster sugar 250g/9oz plain flour, plus extra for dusting pinch salt 125g/4½oz cold butter 3 free-range egg yolks 125g/4½oz caster sugar 400ml/14fl oz double creamfew drops vanilla extract100g/3½oz caster sugar400g/14oz dark chocolate, approx 70 per cent cocoa solids50g/2oz butter 400ml/14fl oz double cream few drops vanilla extract 100g/3½oz caster sugar 400g/14oz dark chocolate, approx 70 per cent cocoa solids 50g/2oz butter 250ml/9fl oz single cream1 vanilla pod, split lengthwaysraspberries and fresh mint sprigs, to serve 250ml/9fl oz single cream 1 vanilla pod, split lengthways raspberries and fresh mint sprigs, to serve Method For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned.Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours.For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod.Add the white chocolate and stir until melted. Stir in the remaining cream.To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint. For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes. Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice. Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice. Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned. Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned. Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan. Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth. Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth. Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours. Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours. For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod. For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod. Add the white chocolate and stir until melted. Stir in the remaining cream. Add the white chocolate and stir until melted. Stir in the remaining cream. To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint. To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint. Recipe tips If you're short of time forgo making your own pastry and buy a ready-made pastry case (available from most supermarkets)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde8eb3bdbfd0cc01f86"
} | a11bb1a3015748f3312ca7cc8aadbeb8affe7feb2862be0cb9f1b7ada73b5c51 | Almond tart recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_tart_40368_16x9.jpg This wonderful tart brings together crisp pastry and butterscotch-tasting almonds. For this recipe you will need a loose-bottomed 24cm/9½in fluted tart tin. 150g/5½oz plain flour, sifted, plus extra for dusting75g/2¾oz butter, chilled60g/2¼oz caster sugar1 free-range egg yolk 150g/5½oz plain flour, sifted, plus extra for dusting 75g/2¾oz butter, chilled 60g/2¼oz caster sugar 1 free-range egg yolk 225g/8oz flaked almonds120g/4¼oz butter120g/4¼oz caster sugar4 tbsp milk 225g/8oz flaked almonds 120g/4¼oz butter 120g/4¼oz caster sugar 4 tbsp milk Method Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin.Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes.Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring.To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl.Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case.Bake for 15–20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold. Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin. Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin. Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes. Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes. Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring. Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring. To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl. To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl. Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case. Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case. Bake for 15–20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold. Bake for 15–20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/almond_tart_40368",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Almond tart recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_tart_40368_16x9.jpg This wonderful tart brings together crisp pastry and butterscotch-tasting almonds. For this recipe you will need a loose-bottomed 24cm/9½in fluted tart tin. 150g/5½oz plain flour, sifted, plus extra for dusting75g/2¾oz butter, chilled60g/2¼oz caster sugar1 free-range egg yolk 150g/5½oz plain flour, sifted, plus extra for dusting 75g/2¾oz butter, chilled 60g/2¼oz caster sugar 1 free-range egg yolk 225g/8oz flaked almonds120g/4¼oz butter120g/4¼oz caster sugar4 tbsp milk 225g/8oz flaked almonds 120g/4¼oz butter 120g/4¼oz caster sugar 4 tbsp milk Method Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin.Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes.Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring.To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl.Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case.Bake for 15–20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold. Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin. Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and blitz until they resemble breadcrumbs. Add the egg yolk and 2 tsp cold water and mix until the dough comes together. Roll out on a floured worktop to a thickness of 5mm, a little bit bigger than the base of a 24cm/9½in fluted tart tin. Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes. Use your fingers to press the pastry into the corners of the tin and about 1cm/½in up the sides to create a small lip around the edge. Cover with cling film and leave in the fridge for at least 30 minutes. Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring. Remove the cling film and prick the pastry base all over lightly with a fork. Line with baking paper and tip in baking beans or lentils. Bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring. To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl. To make the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes, until light golden-brown, keeping a close eye on them. Tip them into a bowl. Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case. Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring to the boil and boil for 1 minute. Add the almonds and mix well before turning into the pastry case. Bake for 15–20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold. Bake for 15–20 minutes, until rich golden-brown. Remove from the oven and leave to cool. Serve warm or cold."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde8eb3bdbfd0cc01f87"
} | 7de6a3829b18449d8282e6a6fdc9b075e5eaf8cea5e7d8f545cae5f0a173f4c0 | Treacle tart recipe
An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/treacletart_67656_16x9.jpg A smallish treacle tart when you can't trust yourself with the leftovers. 225g/8oz plain flour, plus extra for dusting110g/4oz butter, chilled, diced1 medium free-range egg, lightly beaten 225g/8oz plain flour, plus extra for dusting 110g/4oz butter, chilled, diced 1 medium free-range egg, lightly beaten 450g/1lb golden syrup85g/3oz fresh breadcrumbsgenerous pinch ground ginger1 lemon, zest, finely grated and 2 tbsp of the juice 450g/1lb golden syrup 85g/3oz fresh breadcrumbs generous pinch ground ginger 1 lemon, zest, finely grated and 2 tbsp of the juice clotted cream or double cream clotted cream or double cream Method In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.Preheat the oven to 190C/375F/Gas 5.Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/treacletart_67656",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Treacle tart recipe",
"content": "An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/treacletart_67656_16x9.jpg A smallish treacle tart when you can't trust yourself with the leftovers. 225g/8oz plain flour, plus extra for dusting110g/4oz butter, chilled, diced1 medium free-range egg, lightly beaten 225g/8oz plain flour, plus extra for dusting 110g/4oz butter, chilled, diced 1 medium free-range egg, lightly beaten 450g/1lb golden syrup85g/3oz fresh breadcrumbsgenerous pinch ground ginger1 lemon, zest, finely grated and 2 tbsp of the juice 450g/1lb golden syrup 85g/3oz fresh breadcrumbs generous pinch ground ginger 1 lemon, zest, finely grated and 2 tbsp of the juice clotted cream or double cream clotted cream or double cream Method In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.Preheat the oven to 190C/375F/Gas 5.Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde9eb3bdbfd0cc01f88"
} | a97521c93e2ee54f487556b121450a5dc6425423ae0437b0a189a90f6c9e59e5 | Ultimate quiche Lorraine recipe
An average of 4.5 out of 5 stars from 11 ratings Parmesan cheese in the homemade pastry crust is the Hairy Bikers’ secret weapon for a quiche Lorraine that’s a cut above. 180g/6¼oz plain flour, plus extra for dusting100g/3½oz cold unsalted butter, cubed50g/2oz parmesan, grated2 tsp thyme, leaves only 1 free-range egg yolk1 tsp chilled water (more if needed) 180g/6¼oz plain flour, plus extra for dusting 100g/3½oz cold unsalted butter, cubed 50g/2oz parmesan, grated 2 tsp thyme, leaves only 1 free-range egg yolk 1 tsp chilled water (more if needed) 3 free-range eggs150g/5¼oz pancetta, cubed250ml/9fl oz crème fraîche150g/5¼oz Gruyèrefreshly ground black pepper 3 free-range eggs 150g/5¼oz pancetta, cubed 250ml/9fl oz crème fraîche 150g/5¼oz Gruyère freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air.Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/quichelorraine_85455",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ultimate quiche Lorraine recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings Parmesan cheese in the homemade pastry crust is the Hairy Bikers’ secret weapon for a quiche Lorraine that’s a cut above. 180g/6¼oz plain flour, plus extra for dusting100g/3½oz cold unsalted butter, cubed50g/2oz parmesan, grated2 tsp thyme, leaves only 1 free-range egg yolk1 tsp chilled water (more if needed) 180g/6¼oz plain flour, plus extra for dusting 100g/3½oz cold unsalted butter, cubed 50g/2oz parmesan, grated 2 tsp thyme, leaves only 1 free-range egg yolk 1 tsp chilled water (more if needed) 3 free-range eggs150g/5¼oz pancetta, cubed250ml/9fl oz crème fraîche150g/5¼oz Gruyèrefreshly ground black pepper 3 free-range eggs 150g/5¼oz pancetta, cubed 250ml/9fl oz crème fraîche 150g/5¼oz Gruyère freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air.Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans. On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air. For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde9eb3bdbfd0cc01f89"
} | 6805a3c788cb213d39d5dc801f49c3b23d635f4fb308fe8549b8ecd5307a1714 | How to cook a steak recipe
An average of 3.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/perfect_steak_and_chips_14714_16x9.jpg Cooking a steak is a skill, but it isn't difficult once you know a few simple tricks. There are many approaches to getting the right combination of juicy interior and flavourful crust, this is just one method. For a full discussion of how to cook a steak, including different cuts, methods and approaches read our guide to cooking the perfect steak. 2 rib-eye steaks, well-marbled (the size and thickness can vary according to taste)splash groundnut oil, or similar flavourless oil 100ml/3½fl oz red wine, for deglazingsprig fresh thyme, leaves picked (optional)large knob of buttersalt and freshly ground black pepper chips, to serve (optional) 2 rib-eye steaks, well-marbled (the size and thickness can vary according to taste) splash groundnut oil, or similar flavourless oil 100ml/3½fl oz red wine, for deglazing sprig fresh thyme, leaves picked (optional) large knob of butter salt and freshly ground black pepper chips, to serve (optional) Method About 45 minutes before you want to serve the steaks, unwrap from the packaging and place on a plate. Season both sides of the steaks with salt. Allow to come up to room temperature for up to an hour. Alternatively, you can salt the steaks in the morning and leave them uncovered in the fridge all day. If you skip the advance salting, do still season the steaks immediately before cooking.Heat the oil in a heavy-based frying pan, preferably cast-iron, over a high heat until it is hot but not quite smoking. When the pan is hot, add the steaks and fry for 1 minute on each side, then turn regularly until the crust is dark golden-brown on both sides and the inside is cooked to your liking. The thickness of the steak has a huge impact on the cook time, but as a rough guide, a 2cm/¾in thick steak will take 3 minutes in total for rare, 4–5 minutes in total for medium and 7–8 minutes for well done. Using a cook's thermometer is the most reliable method – see the recipe tips for instructions.When the steak is cooked to your liking, remove it from the pan onto a warm plate and allow it to rest for 10 minutes. Do not skip the resting, as this will allow the steak to relax and it will be more tender and juicy when served.Add the wine to the hot pan, and scrape all the sticky bits from the pan up into the wine to create a bit of a sauce. Add in any resting juices from the plate as well. Finish the sauce with the thyme leaves and a bit of butter. Season with salt and black pepper, to taste. Serve the steak, with chips if you like, and the sauce poured over. About 45 minutes before you want to serve the steaks, unwrap from the packaging and place on a plate. Season both sides of the steaks with salt. Allow to come up to room temperature for up to an hour. Alternatively, you can salt the steaks in the morning and leave them uncovered in the fridge all day. If you skip the advance salting, do still season the steaks immediately before cooking. About 45 minutes before you want to serve the steaks, unwrap from the packaging and place on a plate. Season both sides of the steaks with salt. Allow to come up to room temperature for up to an hour. Alternatively, you can salt the steaks in the morning and leave them uncovered in the fridge all day. If you skip the advance salting, do still season the steaks immediately before cooking. Heat the oil in a heavy-based frying pan, preferably cast-iron, over a high heat until it is hot but not quite smoking. Heat the oil in a heavy-based frying pan, preferably cast-iron, over a high heat until it is hot but not quite smoking. When the pan is hot, add the steaks and fry for 1 minute on each side, then turn regularly until the crust is dark golden-brown on both sides and the inside is cooked to your liking. The thickness of the steak has a huge impact on the cook time, but as a rough guide, a 2cm/¾in thick steak will take 3 minutes in total for rare, 4–5 minutes in total for medium and 7–8 minutes for well done. Using a cook's thermometer is the most reliable method – see the recipe tips for instructions. When the pan is hot, add the steaks and fry for 1 minute on each side, then turn regularly until the crust is dark golden-brown on both sides and the inside is cooked to your liking. The thickness of the steak has a huge impact on the cook time, but as a rough guide, a 2cm/¾in thick steak will take 3 minutes in total for rare, 4–5 minutes in total for medium and 7–8 minutes for well done. Using a cook's thermometer is the most reliable method – see the recipe tips for instructions. When the steak is cooked to your liking, remove it from the pan onto a warm plate and allow it to rest for 10 minutes. Do not skip the resting, as this will allow the steak to relax and it will be more tender and juicy when served. When the steak is cooked to your liking, remove it from the pan onto a warm plate and allow it to rest for 10 minutes. Do not skip the resting, as this will allow the steak to relax and it will be more tender and juicy when served. Add the wine to the hot pan, and scrape all the sticky bits from the pan up into the wine to create a bit of a sauce. Add in any resting juices from the plate as well. Finish the sauce with the thyme leaves and a bit of butter. Add the wine to the hot pan, and scrape all the sticky bits from the pan up into the wine to create a bit of a sauce. Add in any resting juices from the plate as well. Finish the sauce with the thyme leaves and a bit of butter. Season with salt and black pepper, to taste. Serve the steak, with chips if you like, and the sauce poured over. Season with salt and black pepper, to taste. Serve the steak, with chips if you like, and the sauce poured over. Recipe tips Select a steak that is well-aged. A dry-aged steak is more flavourful but more expensive. A rib-eye steak should have a nice amount of fat marbled through the meat. A digital probe thermometer is a great tool for being sure all the meat you cook is just right, especially if you cook a big piece of steak for sharing, or a thick steak. Internal temperatures are a more reliable test for how well done or rare the steak is. The middle of the steak should be around 50C for rare, 55C for medium-rare, 60C for medium and 70C for well done. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/perfect_steak_and_chips_14714",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to cook a steak recipe",
"content": "An average of 3.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/perfect_steak_and_chips_14714_16x9.jpg Cooking a steak is a skill, but it isn't difficult once you know a few simple tricks. There are many approaches to getting the right combination of juicy interior and flavourful crust, this is just one method. For a full discussion of how to cook a steak, including different cuts, methods and approaches read our guide to cooking the perfect steak. 2 rib-eye steaks, well-marbled (the size and thickness can vary according to taste)splash groundnut oil, or similar flavourless oil 100ml/3½fl oz red wine, for deglazingsprig fresh thyme, leaves picked (optional)large knob of buttersalt and freshly ground black pepper chips, to serve (optional) 2 rib-eye steaks, well-marbled (the size and thickness can vary according to taste) splash groundnut oil, or similar flavourless oil 100ml/3½fl oz red wine, for deglazing sprig fresh thyme, leaves picked (optional) large knob of butter salt and freshly ground black pepper chips, to serve (optional) Method About 45 minutes before you want to serve the steaks, unwrap from the packaging and place on a plate. Season both sides of the steaks with salt. Allow to come up to room temperature for up to an hour. Alternatively, you can salt the steaks in the morning and leave them uncovered in the fridge all day. If you skip the advance salting, do still season the steaks immediately before cooking.Heat the oil in a heavy-based frying pan, preferably cast-iron, over a high heat until it is hot but not quite smoking. When the pan is hot, add the steaks and fry for 1 minute on each side, then turn regularly until the crust is dark golden-brown on both sides and the inside is cooked to your liking. The thickness of the steak has a huge impact on the cook time, but as a rough guide, a 2cm/¾in thick steak will take 3 minutes in total for rare, 4–5 minutes in total for medium and 7–8 minutes for well done. Using a cook's thermometer is the most reliable method – see the recipe tips for instructions.When the steak is cooked to your liking, remove it from the pan onto a warm plate and allow it to rest for 10 minutes. Do not skip the resting, as this will allow the steak to relax and it will be more tender and juicy when served.Add the wine to the hot pan, and scrape all the sticky bits from the pan up into the wine to create a bit of a sauce. Add in any resting juices from the plate as well. Finish the sauce with the thyme leaves and a bit of butter. Season with salt and black pepper, to taste. Serve the steak, with chips if you like, and the sauce poured over. About 45 minutes before you want to serve the steaks, unwrap from the packaging and place on a plate. Season both sides of the steaks with salt. Allow to come up to room temperature for up to an hour. Alternatively, you can salt the steaks in the morning and leave them uncovered in the fridge all day. If you skip the advance salting, do still season the steaks immediately before cooking. About 45 minutes before you want to serve the steaks, unwrap from the packaging and place on a plate. Season both sides of the steaks with salt. Allow to come up to room temperature for up to an hour. Alternatively, you can salt the steaks in the morning and leave them uncovered in the fridge all day. If you skip the advance salting, do still season the steaks immediately before cooking. Heat the oil in a heavy-based frying pan, preferably cast-iron, over a high heat until it is hot but not quite smoking. Heat the oil in a heavy-based frying pan, preferably cast-iron, over a high heat until it is hot but not quite smoking. When the pan is hot, add the steaks and fry for 1 minute on each side, then turn regularly until the crust is dark golden-brown on both sides and the inside is cooked to your liking. The thickness of the steak has a huge impact on the cook time, but as a rough guide, a 2cm/¾in thick steak will take 3 minutes in total for rare, 4–5 minutes in total for medium and 7–8 minutes for well done. Using a cook's thermometer is the most reliable method – see the recipe tips for instructions. When the pan is hot, add the steaks and fry for 1 minute on each side, then turn regularly until the crust is dark golden-brown on both sides and the inside is cooked to your liking. The thickness of the steak has a huge impact on the cook time, but as a rough guide, a 2cm/¾in thick steak will take 3 minutes in total for rare, 4–5 minutes in total for medium and 7–8 minutes for well done. Using a cook's thermometer is the most reliable method – see the recipe tips for instructions. When the steak is cooked to your liking, remove it from the pan onto a warm plate and allow it to rest for 10 minutes. Do not skip the resting, as this will allow the steak to relax and it will be more tender and juicy when served. When the steak is cooked to your liking, remove it from the pan onto a warm plate and allow it to rest for 10 minutes. Do not skip the resting, as this will allow the steak to relax and it will be more tender and juicy when served. Add the wine to the hot pan, and scrape all the sticky bits from the pan up into the wine to create a bit of a sauce. Add in any resting juices from the plate as well. Finish the sauce with the thyme leaves and a bit of butter. Add the wine to the hot pan, and scrape all the sticky bits from the pan up into the wine to create a bit of a sauce. Add in any resting juices from the plate as well. Finish the sauce with the thyme leaves and a bit of butter. Season with salt and black pepper, to taste. Serve the steak, with chips if you like, and the sauce poured over. Season with salt and black pepper, to taste. Serve the steak, with chips if you like, and the sauce poured over. Recipe tips Select a steak that is well-aged. A dry-aged steak is more flavourful but more expensive. A rib-eye steak should have a nice amount of fat marbled through the meat. A digital probe thermometer is a great tool for being sure all the meat you cook is just right, especially if you cook a big piece of steak for sharing, or a thick steak. Internal temperatures are a more reliable test for how well done or rare the steak is. The middle of the steak should be around 50C for rare, 55C for medium-rare, 60C for medium and 70C for well done."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68badde9eb3bdbfd0cc01f8a"
} | ce5c8f2e4a4afcf29533782a3efcedf6696132a95863dd31444515e42ff38929 | Beef stroganoff recipe
An average of 4.5 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_stroganoff_16029_16x9.jpg Tom Kerridge's creamy beef stroganoff recipe is made with mushrooms, soured cream and slices of rump steak. But the secret ingredient is a tin of beef consommé – a shortcut to a really concentrated beef flavour in the sauce. Crispy onions and little slices of gherkins make it feel extra special. Each serving provides 795 kcal (505 kcal without rice), 59g protein, 87g carbohydrates (of which 18g sugars), 18g fat (of which 7.5g saturates), 18g fibre and 4.5g salt. ½ tbsp light olive oil 1 large onion, finely sliced3 garlic cloves, finely chopped1 beef stock cube2 tsp sweet smoked paprika1 tbsp tomato purée400g tin beef consommé (or beef stock)150g/5½oz chestnut mushrooms, thinly sliced1 tbsp Dijon mustard2 rump steaks (175g/6oz each), visible fat trimmedolive oil spray60g/2¼oz cornichons or small gherkins, sliced75ml/2½fl oz half-fat crème fraîche2 tbsp finely chopped flatleaf parsley and chervil2 tbsp dried onion flakes (crispy fried onions) sea salt and freshly ground black pepper ½ tbsp light olive oil 1 large onion, finely sliced 3 garlic cloves, finely chopped 1 beef stock cube 2 tsp sweet smoked paprika 1 tbsp tomato purée 400g tin beef consommé (or beef stock) 150g/5½oz chestnut mushrooms, thinly sliced 1 tbsp Dijon mustard 2 rump steaks (175g/6oz each), visible fat trimmed olive oil spray 60g/2¼oz cornichons or small gherkins, sliced 75ml/2½fl oz half-fat crème fraîche 2 tbsp finely chopped flatleaf parsley and chervil 2 tbsp dried onion flakes (crispy fried onions) sea salt and freshly ground black pepper 160g/5¾oz basmati rice, freshly cooked 160g/5¾oz basmati rice, freshly cooked Method Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper.Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper. Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Recipe tips You'll find beef consommé with the tinned soups in the supermarket. Normally beef stroganoff is very rich, but Tom has used reduced-fat crème fraîche and gone easy on the oil to keep the calories down a bit. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/beef_stroganoff_16029",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef stroganoff recipe",
"content": "An average of 4.5 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_stroganoff_16029_16x9.jpg Tom Kerridge's creamy beef stroganoff recipe is made with mushrooms, soured cream and slices of rump steak. But the secret ingredient is a tin of beef consommé – a shortcut to a really concentrated beef flavour in the sauce. Crispy onions and little slices of gherkins make it feel extra special. Each serving provides 795 kcal (505 kcal without rice), 59g protein, 87g carbohydrates (of which 18g sugars), 18g fat (of which 7.5g saturates), 18g fibre and 4.5g salt. ½ tbsp light olive oil 1 large onion, finely sliced3 garlic cloves, finely chopped1 beef stock cube2 tsp sweet smoked paprika1 tbsp tomato purée400g tin beef consommé (or beef stock)150g/5½oz chestnut mushrooms, thinly sliced1 tbsp Dijon mustard2 rump steaks (175g/6oz each), visible fat trimmedolive oil spray60g/2¼oz cornichons or small gherkins, sliced75ml/2½fl oz half-fat crème fraîche2 tbsp finely chopped flatleaf parsley and chervil2 tbsp dried onion flakes (crispy fried onions) sea salt and freshly ground black pepper ½ tbsp light olive oil 1 large onion, finely sliced 3 garlic cloves, finely chopped 1 beef stock cube 2 tsp sweet smoked paprika 1 tbsp tomato purée 400g tin beef consommé (or beef stock) 150g/5½oz chestnut mushrooms, thinly sliced 1 tbsp Dijon mustard 2 rump steaks (175g/6oz each), visible fat trimmed olive oil spray 60g/2¼oz cornichons or small gherkins, sliced 75ml/2½fl oz half-fat crème fraîche 2 tbsp finely chopped flatleaf parsley and chervil 2 tbsp dried onion flakes (crispy fried onions) sea salt and freshly ground black pepper 160g/5¾oz basmati rice, freshly cooked 160g/5¾oz basmati rice, freshly cooked Method Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise.Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper.Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest.Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce.Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Heat the light olive oil in a large frying pan over a low–medium heat. Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper. Bash the steaks between two sheets of cling film, until about 5mm/¼in thick. Spray each side with six sprays of oil and season with salt and pepper. Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Meanwhile, place a griddle pan over a high heat. When the griddle is smoking hot, add the steaks and cook for 1 minute on each side. Remove and set aside to rest. Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. Once the sauce has reduced, remove from the heat and stir through the cornichons, crème fraîche, and most of the fresh herbs (reserving some for garnishing). Stir in the juices from the resting meat and check the seasoning. Cut the meat into thick slices and stir into the sauce. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Mix together the dried onion flakes and reserved chopped parsley. Serve the stroganoff sprinkled with the onion and herb mix, with the rice on the side, if you like. Recipe tips You'll find beef consommé with the tinned soups in the supermarket. Normally beef stroganoff is very rich, but Tom has used reduced-fat crème fraîche and gone easy on the oil to keep the calories down a bit."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeaeb3bdbfd0cc01f8b"
} | 3662f7467bb2f9860f6822f40b6c968593deffdc5653b20894a51c673bcebb1d | Denver steak with creamed chard recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/denver_steaks_chard_20033_16x9.jpg Prized for its marbled meat and rich flavour, Denver steak is a tender beef cut taken from the shoulder. 800g/1lb 12oz Swiss chard, stems and leaves separated, stems cut into 1cm/½in dice, leaves roughly shredded300g/10½oz crème fraîche100g/3½oz pecorino, grated1 large onion, finely diced1 lemon, zest onlypinch grated nutmeg25g/1oz butter100ml/3½fl oz double creamsea salt and black pepper 800g/1lb 12oz Swiss chard, stems and leaves separated, stems cut into 1cm/½in dice, leaves roughly shredded 300g/10½oz crème fraîche 100g/3½oz pecorino, grated 1 large onion, finely diced 1 lemon, zest only pinch grated nutmeg 25g/1oz butter 100ml/3½fl oz double cream sea salt and black pepper 500g/1lb 2oz Denver steakneutral oil, for frying25g/1oz unsalted butter, plus extra for basting100ml/3½fl oz chicken stocksea salt and black pepper 500g/1lb 2oz Denver steak neutral oil, for frying 25g/1oz unsalted butter, plus extra for basting 100ml/3½fl oz chicken stock sea salt and black pepper Method To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes.Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve.To make the steak, season the steaks on both sides with salt. Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare.Remove the steaks from the pan and allow to rest for one minute.Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks.To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through.To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top and season with freshly ground black pepper. To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes. To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes. Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve. Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve. To make the steak, season the steaks on both sides with salt. To make the steak, season the steaks on both sides with salt. Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare. Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare. Remove the steaks from the pan and allow to rest for one minute. Remove the steaks from the pan and allow to rest for one minute. Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks. Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks. To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through. To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through. To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top and season with freshly ground black pepper. To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top and season with freshly ground black pepper. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/denver_steaks_chard_20033",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Denver steak with creamed chard 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/denver_steaks_chard_20033_16x9.jpg Prized for its marbled meat and rich flavour, Denver steak is a tender beef cut taken from the shoulder. 800g/1lb 12oz Swiss chard, stems and leaves separated, stems cut into 1cm/½in dice, leaves roughly shredded300g/10½oz crème fraîche100g/3½oz pecorino, grated1 large onion, finely diced1 lemon, zest onlypinch grated nutmeg25g/1oz butter100ml/3½fl oz double creamsea salt and black pepper 800g/1lb 12oz Swiss chard, stems and leaves separated, stems cut into 1cm/½in dice, leaves roughly shredded 300g/10½oz crème fraîche 100g/3½oz pecorino, grated 1 large onion, finely diced 1 lemon, zest only pinch grated nutmeg 25g/1oz butter 100ml/3½fl oz double cream sea salt and black pepper 500g/1lb 2oz Denver steakneutral oil, for frying25g/1oz unsalted butter, plus extra for basting100ml/3½fl oz chicken stocksea salt and black pepper 500g/1lb 2oz Denver steak neutral oil, for frying 25g/1oz unsalted butter, plus extra for basting 100ml/3½fl oz chicken stock sea salt and black pepper Method To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes.Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve.To make the steak, season the steaks on both sides with salt. Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare.Remove the steaks from the pan and allow to rest for one minute.Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks.To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through.To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top and season with freshly ground black pepper. To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes. To make the creamed chard, bring a large saucepan of water to the boil. Blanch the stems of the chard for 5 minutes, and the leaves for 3 minutes. Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve. Remove from the pan and squeeze out the moisture from the chard. Transfer to a bowl and mix in the crème fraîche, pecorino, onion, lemon zest and nutmeg. Season with salt and pepper. Set aside until you’re ready to reheat and serve. To make the steak, season the steaks on both sides with salt. To make the steak, season the steaks on both sides with salt. Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare. Heat the oil in a frying pan on a high heat and add the steaks, frying for roughly 2 minutes per side, or until the internal temperature reaches 50C. Baste the steaks in a little butter and cook until rare or medium-rare. Remove the steaks from the pan and allow to rest for one minute. Remove the steaks from the pan and allow to rest for one minute. Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks. Melt the 25g/1oz of butter in the pan along with the chicken stock until emulsified, then pour over the rested steaks. To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through. To reheat the creamed chard, add the butter and cream to a pan over a medium-low heat and add the chard. Stir until warmed through. To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top and season with freshly ground black pepper. To serve, place the creamed chard onto a plate and top with slices of the steak. Finish with a little of the resting juices poured over the top and season with freshly ground black pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeaeb3bdbfd0cc01f8c"
} | f618491026fc85819db79cf26cf5f53340b0a658254a58034d319910099b2388 | Steak sandwich recipe
An average of 5.0 out of 5 stars from 1 rating Marcus Wareing serves his smoky-sweet barbecued steak in a crunchy baguette, with a homemade herb sauce for company. For this recipe you will need a food processor and a barbecue or large griddle pan. 1 tbsp fennel seeds, toasted (see recipe tip)1 tbsp cumin seeds, toasted (see recipe tip)2 tbsp brown sugar1 tsp smoked paprika1 tbsp herbes de Provence 1 tbsp fennel seeds, toasted (see recipe tip) 1 tbsp cumin seeds, toasted (see recipe tip) 2 tbsp brown sugar 1 tsp smoked paprika 1 tbsp herbes de Provence 1 white onion1 tbsp caperssmall bunch fresh tarragonsmall bunch fresh parsleysmall bunch fresh oregano2 tbsp olive oilsplash white wine vinegarsea salt and freshly ground black pepper 1 white onion 1 tbsp capers small bunch fresh tarragon small bunch fresh parsley small bunch fresh oregano 2 tbsp olive oil splash white wine vinegar sea salt and freshly ground black pepper 1 white baguette2 minute steaks (thin cut steaks)2–3 tbsp olive oil, for drizzling 1 white baguette 2 minute steaks (thin cut steaks) 2–3 tbsp olive oil, for drizzling Method Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan.To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together.To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred.Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt.Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices.Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper.Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan. Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan. To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together. To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together. To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred. Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt. Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt. Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices. Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices. Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper. Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper. Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Recipe tips To toast the cumin and fennel seeds, heat a dry frying pan set over a low heat and cook the spices until they release their aroma and start to slightly darken. Alternatively, toast them in an oven preheated to 180C/350F/Gas 4 for 8–10 minutes. When toasted, remove from the heat and leave to cool. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/steak_sandwich_09655",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Marcus Wareing serves his smoky-sweet barbecued steak in a crunchy baguette, with a homemade herb sauce for company. For this recipe you will need a food processor and a barbecue or large griddle pan. 1 tbsp fennel seeds, toasted (see recipe tip)1 tbsp cumin seeds, toasted (see recipe tip)2 tbsp brown sugar1 tsp smoked paprika1 tbsp herbes de Provence 1 tbsp fennel seeds, toasted (see recipe tip) 1 tbsp cumin seeds, toasted (see recipe tip) 2 tbsp brown sugar 1 tsp smoked paprika 1 tbsp herbes de Provence 1 white onion1 tbsp caperssmall bunch fresh tarragonsmall bunch fresh parsleysmall bunch fresh oregano2 tbsp olive oilsplash white wine vinegarsea salt and freshly ground black pepper 1 white onion 1 tbsp capers small bunch fresh tarragon small bunch fresh parsley small bunch fresh oregano 2 tbsp olive oil splash white wine vinegar sea salt and freshly ground black pepper 1 white baguette2 minute steaks (thin cut steaks)2–3 tbsp olive oil, for drizzling 1 white baguette 2 minute steaks (thin cut steaks) 2–3 tbsp olive oil, for drizzling Method Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan.To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together.To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred.Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt.Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices.Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper.Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan. Light the barbecue and let the coals die down until they’re white, ashy and glowing. Alternatively use a large griddle pan. To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together. To make the rub, grind the toasted seeds in a pestle and mortar. Add the rest of the ingredients and mix together. To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. To make the sauce, blend the onion, capers, tarragon, oregano, olive oil and white wine vinegar in a food processor. Season with a good pinch of salt and pepper. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred. Cut the baguette in half lengthways and drizzle each half with olive oil. Toast on the grill of a barbecue or in a griddle pan until lightly charred. Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt. Drizzle the steaks with olive oil to ensure that the rub sticks. Cover with dry rub to just coat each side of the steak, then add a pinch of salt. Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices. Put the steaks on the grill and cook for 30 seconds on each side until charred. Remove the steaks from the grill and transfer to a wire rack to rest, with a tray underneath to catch the juices. Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper. Once rested, cut into slices and place onto one half of the baguette, spooning the sauce on top along with a little black pepper. Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Add the top half of the baguette. You can cut off the crusty ends of bread to ensure an easier bite, if you like. Slice the baguette in half to serve. Recipe tips To toast the cumin and fennel seeds, heat a dry frying pan set over a low heat and cook the spices until they release their aroma and start to slightly darken. Alternatively, toast them in an oven preheated to 180C/350F/Gas 4 for 8–10 minutes. When toasted, remove from the heat and leave to cool."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeaeb3bdbfd0cc01f8d"
} | 0bc2412115ea759e45073748957052ce34a671874c1fa46176bac4f4106a3c62 | Steak frites recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_frites_55512_16x9.jpg Rare rib-eye, buttered garlic frites and a velvety bone marrow sauce – impress this weekend with Matt Tebbutt’s French steak dinner. 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oilsalt and freshly ground black pepper 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oil salt and freshly ground black pepper 3 large beef marrow bones, split lengthwise (ask your butcher to do this)100ml/3½fl oz dark veal glacé or beef stock 1 tbsp Dijon mustard 25g/1oz unsalted butter1 tbsp chopped fresh flat leaf parsley 3 large beef marrow bones, split lengthwise (ask your butcher to do this) 100ml/3½fl oz dark veal glacé or beef stock 1 tbsp Dijon mustard 25g/1oz unsalted butter 1 tbsp chopped fresh flat leaf parsley 2 King Edward or Maris Piper potatoes, peeled and sliced with a mandolinvegetable oil, for frying25g/1oz unsalted butter1 garlic clove, finely chopped1 rosemary sprig 2 King Edward or Maris Piper potatoes, peeled and sliced with a mandolin vegetable oil, for frying 25g/1oz unsalted butter 1 garlic clove, finely chopped 1 rosemary sprig Method Preheat the oven to 200C/180C Fan/Gas 6. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm.To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper. Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended). To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites. Slice the rested steak with the bone marrow sauce and frites on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm. To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper. To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper. Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended). Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended). To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites. To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites. Slice the rested steak with the bone marrow sauce and frites on the side. Slice the rested steak with the bone marrow sauce and frites on the side. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/steak_frites_55512",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak frites recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_frites_55512_16x9.jpg Rare rib-eye, buttered garlic frites and a velvety bone marrow sauce – impress this weekend with Matt Tebbutt’s French steak dinner. 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oilsalt and freshly ground black pepper 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oil salt and freshly ground black pepper 3 large beef marrow bones, split lengthwise (ask your butcher to do this)100ml/3½fl oz dark veal glacé or beef stock 1 tbsp Dijon mustard 25g/1oz unsalted butter1 tbsp chopped fresh flat leaf parsley 3 large beef marrow bones, split lengthwise (ask your butcher to do this) 100ml/3½fl oz dark veal glacé or beef stock 1 tbsp Dijon mustard 25g/1oz unsalted butter 1 tbsp chopped fresh flat leaf parsley 2 King Edward or Maris Piper potatoes, peeled and sliced with a mandolinvegetable oil, for frying25g/1oz unsalted butter1 garlic clove, finely chopped1 rosemary sprig 2 King Edward or Maris Piper potatoes, peeled and sliced with a mandolin vegetable oil, for frying 25g/1oz unsalted butter 1 garlic clove, finely chopped 1 rosemary sprig Method Preheat the oven to 200C/180C Fan/Gas 6. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm.To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper. Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended). To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites. Slice the rested steak with the bone marrow sauce and frites on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm. To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper. To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper. Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended). Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended). To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites. To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites. Slice the rested steak with the bone marrow sauce and frites on the side. Slice the rested steak with the bone marrow sauce and frites on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeaeb3bdbfd0cc01f8e"
} | d8ecc5605dc6b7180aec4cd8dde5fe8a4ffa67911a6a05b15d2f86be735fa291 | Beef tacos recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_tacos_pepper_relish_19087_16x9.jpg Look for special ‘masa harina flour’ to make the soft tacos that make all the difference in these delicious and easy Mexican beef tacos. (You could cheat with bought tacos if you really need to though!) 300g/10½oz beef skirt steak, room temperature 300g/10½oz beef skirt steak, room temperature 2 tbsp rapeseed oil1 red or 1 orange long, pointed pepper (Romano), or a mix, seeds removed, thinly sliced1 red onion, sliced2 garlic cloves, finely chopped1 tsp hot smoked paprika½ tsp dried flaked chillies2 tbsp white wine vinegar2 tbsp soft light brown sugar 2 tbsp rapeseed oil 1 red or 1 orange long, pointed pepper (Romano), or a mix, seeds removed, thinly sliced 1 red onion, sliced 2 garlic cloves, finely chopped 1 tsp hot smoked paprika ½ tsp dried flaked chillies 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 150g/5½oz white masa harina flour, plus extra for rolling¼ tsp fine sea salt1 tsp baking powder50ml/2fl oz rapeseed oil or melted dripping 150g/5½oz white masa harina flour, plus extra for rolling ¼ tsp fine sea salt 1 tsp baking powder 50ml/2fl oz rapeseed oil or melted dripping soured cream1 red chilli, finely slicedlime wedgeshandful fresh coriander soured cream 1 red chilli, finely sliced lime wedges handful fresh coriander Method To make the relish, heat the oil in a medium frying pan and gently fry the pepper and onion for about 10 minutes, or until softened, stirring regularly. Add the garlic and cook for a further minute. Stir in the garlic, paprika and flaked chillies and cook for a few seconds more before adding the vinegar and brown sugar. Cook together for 3–4 minutes, stirring regularly. Leave to cool a little.To make the tacos, put the flour, salt and baking powder in a bowl and mix. Add the oil and enough warm water to create a slightly sticky dough. Wrap in cling film and rest for 30 minutes.Turn the dough out onto a lightly floured surface and divide into 10–12 balls for smaller tortillas, or 6–8 for larger ones. Cover with a damp tea towel to prevent them drying out. Roll out each ball of dough to a disc approximately 3mm/⅛in thick.Heat a large non-stick frying pan over a medium-high heat and cook the tacos in batches for about 30 seconds on each side, or until cooked and browned in places. Keep warm while you cook the remaining batches (you can wrap them in a damp tea towel and leave them in a low oven).Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and place on the griddle. Season generously on one side with the salt. Cook, unseasoned side down, for 3 minutes on one side, for rare steak, and 3 minutes on the other. Transfer to a board and leave to rest for 6 minutes.Slice the beef and spoon it on top of the tacos. Top with the soured cream, relish, sliced red chilli and coriander. Squeeze over the lime wedges to serve. To make the relish, heat the oil in a medium frying pan and gently fry the pepper and onion for about 10 minutes, or until softened, stirring regularly. Add the garlic and cook for a further minute. To make the relish, heat the oil in a medium frying pan and gently fry the pepper and onion for about 10 minutes, or until softened, stirring regularly. Add the garlic and cook for a further minute. Stir in the garlic, paprika and flaked chillies and cook for a few seconds more before adding the vinegar and brown sugar. Cook together for 3–4 minutes, stirring regularly. Leave to cool a little. Stir in the garlic, paprika and flaked chillies and cook for a few seconds more before adding the vinegar and brown sugar. Cook together for 3–4 minutes, stirring regularly. Leave to cool a little. To make the tacos, put the flour, salt and baking powder in a bowl and mix. Add the oil and enough warm water to create a slightly sticky dough. Wrap in cling film and rest for 30 minutes. To make the tacos, put the flour, salt and baking powder in a bowl and mix. Add the oil and enough warm water to create a slightly sticky dough. Wrap in cling film and rest for 30 minutes. Turn the dough out onto a lightly floured surface and divide into 10–12 balls for smaller tortillas, or 6–8 for larger ones. Cover with a damp tea towel to prevent them drying out. Roll out each ball of dough to a disc approximately 3mm/⅛in thick. Turn the dough out onto a lightly floured surface and divide into 10–12 balls for smaller tortillas, or 6–8 for larger ones. Cover with a damp tea towel to prevent them drying out. Roll out each ball of dough to a disc approximately 3mm/⅛in thick. Heat a large non-stick frying pan over a medium-high heat and cook the tacos in batches for about 30 seconds on each side, or until cooked and browned in places. Keep warm while you cook the remaining batches (you can wrap them in a damp tea towel and leave them in a low oven). Heat a large non-stick frying pan over a medium-high heat and cook the tacos in batches for about 30 seconds on each side, or until cooked and browned in places. Keep warm while you cook the remaining batches (you can wrap them in a damp tea towel and leave them in a low oven). Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and place on the griddle. Season generously on one side with the salt. Cook, unseasoned side down, for 3 minutes on one side, for rare steak, and 3 minutes on the other. Transfer to a board and leave to rest for 6 minutes. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and place on the griddle. Season generously on one side with the salt. Cook, unseasoned side down, for 3 minutes on one side, for rare steak, and 3 minutes on the other. Transfer to a board and leave to rest for 6 minutes. Slice the beef and spoon it on top of the tacos. Top with the soured cream, relish, sliced red chilli and coriander. Squeeze over the lime wedges to serve. Slice the beef and spoon it on top of the tacos. Top with the soured cream, relish, sliced red chilli and coriander. Squeeze over the lime wedges to serve. Recipe tips If you like, you can serve the tacos topped with crispy shallots. Simply toss sliced shallots in a little masa harina flour and deep-fry until golden brown and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain on kitchen paper and scatter over the tacos to serve. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/beef_tacos_pepper_relish_19087",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef tacos 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/beef_tacos_pepper_relish_19087_16x9.jpg Look for special ‘masa harina flour’ to make the soft tacos that make all the difference in these delicious and easy Mexican beef tacos. (You could cheat with bought tacos if you really need to though!) 300g/10½oz beef skirt steak, room temperature 300g/10½oz beef skirt steak, room temperature 2 tbsp rapeseed oil1 red or 1 orange long, pointed pepper (Romano), or a mix, seeds removed, thinly sliced1 red onion, sliced2 garlic cloves, finely chopped1 tsp hot smoked paprika½ tsp dried flaked chillies2 tbsp white wine vinegar2 tbsp soft light brown sugar 2 tbsp rapeseed oil 1 red or 1 orange long, pointed pepper (Romano), or a mix, seeds removed, thinly sliced 1 red onion, sliced 2 garlic cloves, finely chopped 1 tsp hot smoked paprika ½ tsp dried flaked chillies 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 150g/5½oz white masa harina flour, plus extra for rolling¼ tsp fine sea salt1 tsp baking powder50ml/2fl oz rapeseed oil or melted dripping 150g/5½oz white masa harina flour, plus extra for rolling ¼ tsp fine sea salt 1 tsp baking powder 50ml/2fl oz rapeseed oil or melted dripping soured cream1 red chilli, finely slicedlime wedgeshandful fresh coriander soured cream 1 red chilli, finely sliced lime wedges handful fresh coriander Method To make the relish, heat the oil in a medium frying pan and gently fry the pepper and onion for about 10 minutes, or until softened, stirring regularly. Add the garlic and cook for a further minute. Stir in the garlic, paprika and flaked chillies and cook for a few seconds more before adding the vinegar and brown sugar. Cook together for 3–4 minutes, stirring regularly. Leave to cool a little.To make the tacos, put the flour, salt and baking powder in a bowl and mix. Add the oil and enough warm water to create a slightly sticky dough. Wrap in cling film and rest for 30 minutes.Turn the dough out onto a lightly floured surface and divide into 10–12 balls for smaller tortillas, or 6–8 for larger ones. Cover with a damp tea towel to prevent them drying out. Roll out each ball of dough to a disc approximately 3mm/⅛in thick.Heat a large non-stick frying pan over a medium-high heat and cook the tacos in batches for about 30 seconds on each side, or until cooked and browned in places. Keep warm while you cook the remaining batches (you can wrap them in a damp tea towel and leave them in a low oven).Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and place on the griddle. Season generously on one side with the salt. Cook, unseasoned side down, for 3 minutes on one side, for rare steak, and 3 minutes on the other. Transfer to a board and leave to rest for 6 minutes.Slice the beef and spoon it on top of the tacos. Top with the soured cream, relish, sliced red chilli and coriander. Squeeze over the lime wedges to serve. To make the relish, heat the oil in a medium frying pan and gently fry the pepper and onion for about 10 minutes, or until softened, stirring regularly. Add the garlic and cook for a further minute. To make the relish, heat the oil in a medium frying pan and gently fry the pepper and onion for about 10 minutes, or until softened, stirring regularly. Add the garlic and cook for a further minute. Stir in the garlic, paprika and flaked chillies and cook for a few seconds more before adding the vinegar and brown sugar. Cook together for 3–4 minutes, stirring regularly. Leave to cool a little. Stir in the garlic, paprika and flaked chillies and cook for a few seconds more before adding the vinegar and brown sugar. Cook together for 3–4 minutes, stirring regularly. Leave to cool a little. To make the tacos, put the flour, salt and baking powder in a bowl and mix. Add the oil and enough warm water to create a slightly sticky dough. Wrap in cling film and rest for 30 minutes. To make the tacos, put the flour, salt and baking powder in a bowl and mix. Add the oil and enough warm water to create a slightly sticky dough. Wrap in cling film and rest for 30 minutes. Turn the dough out onto a lightly floured surface and divide into 10–12 balls for smaller tortillas, or 6–8 for larger ones. Cover with a damp tea towel to prevent them drying out. Roll out each ball of dough to a disc approximately 3mm/⅛in thick. Turn the dough out onto a lightly floured surface and divide into 10–12 balls for smaller tortillas, or 6–8 for larger ones. Cover with a damp tea towel to prevent them drying out. Roll out each ball of dough to a disc approximately 3mm/⅛in thick. Heat a large non-stick frying pan over a medium-high heat and cook the tacos in batches for about 30 seconds on each side, or until cooked and browned in places. Keep warm while you cook the remaining batches (you can wrap them in a damp tea towel and leave them in a low oven). Heat a large non-stick frying pan over a medium-high heat and cook the tacos in batches for about 30 seconds on each side, or until cooked and browned in places. Keep warm while you cook the remaining batches (you can wrap them in a damp tea towel and leave them in a low oven). Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and place on the griddle. Season generously on one side with the salt. Cook, unseasoned side down, for 3 minutes on one side, for rare steak, and 3 minutes on the other. Transfer to a board and leave to rest for 6 minutes. Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and place on the griddle. Season generously on one side with the salt. Cook, unseasoned side down, for 3 minutes on one side, for rare steak, and 3 minutes on the other. Transfer to a board and leave to rest for 6 minutes. Slice the beef and spoon it on top of the tacos. Top with the soured cream, relish, sliced red chilli and coriander. Squeeze over the lime wedges to serve. Slice the beef and spoon it on top of the tacos. Top with the soured cream, relish, sliced red chilli and coriander. Squeeze over the lime wedges to serve. Recipe tips If you like, you can serve the tacos topped with crispy shallots. Simply toss sliced shallots in a little masa harina flour and deep-fry until golden brown and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain on kitchen paper and scatter over the tacos to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddebeb3bdbfd0cc01f8f"
} | f32f942569a61a79fcea149483671527896f287fb371931384fcec32fe380e1c | Rib-eye steak recipe
Mary Berry's rib-eye steak with Stilton butter An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rib-eye_steak_with_33722_16x9.jpg A thick juicy steak is a real treat and so easy to cook for a celebration meal. Here rib-eye steak is served with a delicious Stilton butter. 75g/2½oz softened butter2 banana shallots, peeled and finely diced50g/1¾oz Stilton1 tbsp finely chopped chivessalt and freshly ground black pepper 75g/2½oz softened butter 2 banana shallots, peeled and finely diced 50g/1¾oz Stilton 1 tbsp finely chopped chives salt and freshly ground black pepper 6 x 3cm/1¼in thick rib-eye steaks each about 200g/7ozdash oilsalt and freshly ground black pepper 6 x 3cm/1¼in thick rib-eye steaks each about 200g/7oz dash oil salt and freshly ground black pepper Method To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes.Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well.Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using.To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed.To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well. Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using. Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed. To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. Recipe tips Make sure the steak sizzles as soon as it hits the hot frying pan. This method works well for any steak of the same thickness, but if using thicker fillet steak, reheat for 8 minutes for rare. Add 2 minutes for medium, and 4 minutes for medium to well done. Rest the steaks for 2 minutes before serving. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/rib-eye_steak_with_33722",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rib-eye steak recipe",
"content": "Mary Berry's rib-eye steak with Stilton butter An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rib-eye_steak_with_33722_16x9.jpg A thick juicy steak is a real treat and so easy to cook for a celebration meal. Here rib-eye steak is served with a delicious Stilton butter. 75g/2½oz softened butter2 banana shallots, peeled and finely diced50g/1¾oz Stilton1 tbsp finely chopped chivessalt and freshly ground black pepper 75g/2½oz softened butter 2 banana shallots, peeled and finely diced 50g/1¾oz Stilton 1 tbsp finely chopped chives salt and freshly ground black pepper 6 x 3cm/1¼in thick rib-eye steaks each about 200g/7ozdash oilsalt and freshly ground black pepper 6 x 3cm/1¼in thick rib-eye steaks each about 200g/7oz dash oil salt and freshly ground black pepper Method To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes.Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well.Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using.To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed.To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well. Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using. Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed. To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. Recipe tips Make sure the steak sizzles as soon as it hits the hot frying pan. This method works well for any steak of the same thickness, but if using thicker fillet steak, reheat for 8 minutes for rare. Add 2 minutes for medium, and 4 minutes for medium to well done. Rest the steaks for 2 minutes before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddebeb3bdbfd0cc01f90"
} | 890c4c251cee1bc30ffe44b95723aac4a7de6b94122958d803e0c446384b30d8 | Beef ramen recipe
Chilli steak noodle broth An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_steak_noodle_04244_16x9.jpg A simple yet impressive steak ramen-style noodle bowl for one or two – slices of griddled sirloin and quick-pickled onions in a richly flavoured broth. ½ small red onion, finely sliced1 tsp caster sugar1 tsp white wine vinegar ½ small red onion, finely sliced 1 tsp caster sugar 1 tsp white wine vinegar 1½ tbsp sunflower oil1 banana shallot, or ½ small red onion, finely sliced2–3 garlic cloves, finely sliced20g/¾oz fresh root ginger, finely chopped1 tsp five-spice powder500ml/18fl oz chicken stock, made with ½ chicken stock cube4 tsp dark soy sauce, plus extra if preferred1 tbsp Thai fish sauce, plus extra if preferred2 tbsp chilli jam 1½ tbsp sunflower oil 1 banana shallot, or ½ small red onion, finely sliced 2–3 garlic cloves, finely sliced 20g/¾oz fresh root ginger, finely chopped 1 tsp five-spice powder 500ml/18fl oz chicken stock, made with ½ chicken stock cube 4 tsp dark soy sauce, plus extra if preferred 1 tbsp Thai fish sauce, plus extra if preferred 2 tbsp chilli jam 1 tsp sunflower oil, for greasing200g/7oz sirloin steak, fat removedpinch Chinese five-spice powder70g/2½oz dried medium egg noodles small handful fresh corianderflaked sea salt and freshly ground black pepper 1 tsp sunflower oil, for greasing 200g/7oz sirloin steak, fat removed pinch Chinese five-spice powder 70g/2½oz dried medium egg noodles small handful fresh coriander flaked sea salt and freshly ground black pepper Method To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside.To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly.Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed.For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes.Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside. To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly. To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed. For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes. For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. Recipe tips Freeze any leftover broth to make this dish super-speedily the next time. This makes a very generous serving for one or a lighter meal for two. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chilli_steak_noodle_04244",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef ramen recipe",
"content": "Chilli steak noodle broth An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_steak_noodle_04244_16x9.jpg A simple yet impressive steak ramen-style noodle bowl for one or two – slices of griddled sirloin and quick-pickled onions in a richly flavoured broth. ½ small red onion, finely sliced1 tsp caster sugar1 tsp white wine vinegar ½ small red onion, finely sliced 1 tsp caster sugar 1 tsp white wine vinegar 1½ tbsp sunflower oil1 banana shallot, or ½ small red onion, finely sliced2–3 garlic cloves, finely sliced20g/¾oz fresh root ginger, finely chopped1 tsp five-spice powder500ml/18fl oz chicken stock, made with ½ chicken stock cube4 tsp dark soy sauce, plus extra if preferred1 tbsp Thai fish sauce, plus extra if preferred2 tbsp chilli jam 1½ tbsp sunflower oil 1 banana shallot, or ½ small red onion, finely sliced 2–3 garlic cloves, finely sliced 20g/¾oz fresh root ginger, finely chopped 1 tsp five-spice powder 500ml/18fl oz chicken stock, made with ½ chicken stock cube 4 tsp dark soy sauce, plus extra if preferred 1 tbsp Thai fish sauce, plus extra if preferred 2 tbsp chilli jam 1 tsp sunflower oil, for greasing200g/7oz sirloin steak, fat removedpinch Chinese five-spice powder70g/2½oz dried medium egg noodles small handful fresh corianderflaked sea salt and freshly ground black pepper 1 tsp sunflower oil, for greasing 200g/7oz sirloin steak, fat removed pinch Chinese five-spice powder 70g/2½oz dried medium egg noodles small handful fresh coriander flaked sea salt and freshly ground black pepper Method To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside.To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly.Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed.For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes.Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside. To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly. To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed. For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes. For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. Recipe tips Freeze any leftover broth to make this dish super-speedily the next time. This makes a very generous serving for one or a lighter meal for two."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddebeb3bdbfd0cc01f91"
} | a76a0453064aaf438430e1e6840a8f31bb1cfe12307622ce01575881e9ad3688 | Cheesesteak sandwich recipe
Cheesesteak sandwich with grilled onions An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesesteak_sandwich_96445_16x9.jpg You won’t be tempted by a kebab once you've tried this perfect post-pub cheesesteak sandwich. Add mustard or chilli sauce if you need to clear your head. 150g/5½oz sirloin steak1 tsp olive oil, for fryingsalt and freshly ground black pepper½ onion, thinly sliced4 button mushrooms, thinly sliced½ green pepper, thinly sliced25g/1oz semi-soft cheese (such as port salut, taleggio or brie)1 panini roll or demi-baguette, lightly toasted 150g/5½oz sirloin steak 1 tsp olive oil, for frying salt and freshly ground black pepper ½ onion, thinly sliced 4 button mushrooms, thinly sliced ½ green pepper, thinly sliced 25g/1oz semi-soft cheese (such as port salut, taleggio or brie) 1 panini roll or demi-baguette, lightly toasted Method Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest.In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite.Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner. Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest. Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest. In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite. In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite. Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner. Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner. Recipe tips Sirloin is expensive, but you can always buy a little at a butcher’s. Rump steak also works well. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/cheesesteak_sandwich_96445",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheesesteak sandwich recipe",
"content": "Cheesesteak sandwich with grilled onions An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesesteak_sandwich_96445_16x9.jpg You won’t be tempted by a kebab once you've tried this perfect post-pub cheesesteak sandwich. Add mustard or chilli sauce if you need to clear your head. 150g/5½oz sirloin steak1 tsp olive oil, for fryingsalt and freshly ground black pepper½ onion, thinly sliced4 button mushrooms, thinly sliced½ green pepper, thinly sliced25g/1oz semi-soft cheese (such as port salut, taleggio or brie)1 panini roll or demi-baguette, lightly toasted 150g/5½oz sirloin steak 1 tsp olive oil, for frying salt and freshly ground black pepper ½ onion, thinly sliced 4 button mushrooms, thinly sliced ½ green pepper, thinly sliced 25g/1oz semi-soft cheese (such as port salut, taleggio or brie) 1 panini roll or demi-baguette, lightly toasted Method Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest.In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite.Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner. Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest. Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest. In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite. In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite. Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner. Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner. Recipe tips Sirloin is expensive, but you can always buy a little at a butcher’s. Rump steak also works well."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeceb3bdbfd0cc01f92"
} | 7931a0a3d7619828993e96ef3135576b76a853d170c73a73eb2802153277972a | Rump steak recipe
The perfect rump steak An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03cvsts.jpg James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. 1 potato, peeled and cut into 1cm/½in cubes125g/4½oz butter1 shallot, finely diced2 garlic cloves, finely diced500g/1lb 2oz leeks, washed, trimmed and sliced100ml/3½fl oz white wine250ml/9fl oz double cream3 fresh thyme sprigs, leaves only3 brioche slices, cut into 1cm/½in cubes50g/1¾oz gruyère, finely grated4 x 250g/9oz good-quality rump steaks1 tbsp rapeseed oilsea salt and freshly ground black pepper 1 potato, peeled and cut into 1cm/½in cubes 125g/4½oz butter 1 shallot, finely diced 2 garlic cloves, finely diced 500g/1lb 2oz leeks, washed, trimmed and sliced 100ml/3½fl oz white wine 250ml/9fl oz double cream 3 fresh thyme sprigs, leaves only 3 brioche slices, cut into 1cm/½in cubes 50g/1¾oz gruyère, finely grated 4 x 250g/9oz good-quality rump steaks 1 tbsp rapeseed oil sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of boiling salted water for 3–4 minutes. Drain well and set aside.Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2–3 minutes, or until softened. Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2–3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish.Heat a further 50g/1¾oz butter in a separate frying pan over a medium–high heat. When the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides, or until golden brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated gruyère. Bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling.Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste.Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of boiling salted water for 3–4 minutes. Drain well and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of boiling salted water for 3–4 minutes. Drain well and set aside. Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2–3 minutes, or until softened. Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2–3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish. Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2–3 minutes, or until softened. Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2–3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish. Heat a further 50g/1¾oz butter in a separate frying pan over a medium–high heat. When the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides, or until golden brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated gruyère. Bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling. Heat a further 50g/1¾oz butter in a separate frying pan over a medium–high heat. When the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides, or until golden brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated gruyère. Bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling. Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes. Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste. Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste. Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Recipe tips Tip 1: Use a pan that’s large enough to cook all 4 steaks while giving them room to breathe to avoid stewing the meat – or cook them in batches. Tip 2: The cooking time for your steaks will depend upon their thickness, so keep an eye on them as they cook. As a rule of thumb, turn the steaks over when you can see that more than half of the steak has turned brown at the sides of the steaks, and cook them for less time on the other side. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/the_perfect_chefs_rump_23034",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rump steak recipe",
"content": "The perfect rump steak An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03cvsts.jpg James Martin shows how to cook the perfect rump steak, worthy of a top-end restaurant, without having to leave the house. 1 potato, peeled and cut into 1cm/½in cubes125g/4½oz butter1 shallot, finely diced2 garlic cloves, finely diced500g/1lb 2oz leeks, washed, trimmed and sliced100ml/3½fl oz white wine250ml/9fl oz double cream3 fresh thyme sprigs, leaves only3 brioche slices, cut into 1cm/½in cubes50g/1¾oz gruyère, finely grated4 x 250g/9oz good-quality rump steaks1 tbsp rapeseed oilsea salt and freshly ground black pepper 1 potato, peeled and cut into 1cm/½in cubes 125g/4½oz butter 1 shallot, finely diced 2 garlic cloves, finely diced 500g/1lb 2oz leeks, washed, trimmed and sliced 100ml/3½fl oz white wine 250ml/9fl oz double cream 3 fresh thyme sprigs, leaves only 3 brioche slices, cut into 1cm/½in cubes 50g/1¾oz gruyère, finely grated 4 x 250g/9oz good-quality rump steaks 1 tbsp rapeseed oil sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of boiling salted water for 3–4 minutes. Drain well and set aside.Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2–3 minutes, or until softened. Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2–3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish.Heat a further 50g/1¾oz butter in a separate frying pan over a medium–high heat. When the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides, or until golden brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated gruyère. Bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling.Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes.Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste.Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of boiling salted water for 3–4 minutes. Drain well and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the potato in a saucepan of boiling salted water for 3–4 minutes. Drain well and set aside. Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2–3 minutes, or until softened. Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2–3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish. Meanwhile, melt 50g/1¾oz of the butter in a frying pan over a medium heat. Add the shallot, garlic and leeks and fry for 2–3 minutes, or until softened. Add the drained potato cubes and stir carefully to combine. Pour in the white wine and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then stir in the cream and thyme leaves and continue to simmer for 2–3 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer the potato mixture to an ovenproof dish. Heat a further 50g/1¾oz butter in a separate frying pan over a medium–high heat. When the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides, or until golden brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated gruyère. Bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling. Heat a further 50g/1¾oz butter in a separate frying pan over a medium–high heat. When the butter is foaming, add the brioche cubes and fry for 1–2 minutes on all sides, or until golden brown and crisp. Scatter the brioche cubes over the potato mixture, then sprinkle over the grated gruyère. Bake in the oven for 5–10 minutes, or until the cheese is golden brown and the mixture is bubbling. Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Meanwhile, heat a griddle pan over a very high heat until searing hot. Rub the steaks all over with the rapeseed oil, and brush the griddle pan with a little of the rapeseed oil too. Add the steaks to the pan and fry for 2 minutes, without moving them. Give the steaks a quarter-turn and fry for another 1 minute. Season the uncooked side with salt and freshly ground black pepper. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes. Turn the steaks over and fry for 1–2 minutes on the other side (for medium), or longer until cooked to your liking. Transfer the steaks to a warmed plate and set aside to rest for 5 minutes. Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste. Melt the remaining butter in the pan used to fry the brioche, then brush it over the rested steaks, spooning any liquid that has been released from the meat back over the steaks. Season once more, to taste. Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Place a steak on each plate and spoon over the meat juices. Spoon the potato and leek gratin alongside and serve immediately. Recipe tips Tip 1: Use a pan that’s large enough to cook all 4 steaks while giving them room to breathe to avoid stewing the meat – or cook them in batches. Tip 2: The cooking time for your steaks will depend upon their thickness, so keep an eye on them as they cook. As a rule of thumb, turn the steaks over when you can see that more than half of the steak has turned brown at the sides of the steaks, and cook them for less time on the other side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeceb3bdbfd0cc01f93"
} | c5e14692bfeadcda02df8a7f98bf70535539d4b148b70ff4530f9fad983d9a6c | Steak, sweet potato fries and baked onion rings recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_sweet_potato_fries_67324_16x9.jpg Sometimes only a steak will do, but they tend to be very fatty. Using lean fillet steak helps keep the calories down and serving it with baked onion rings, salad and sweet potato fries mean you're still getting a good amount of vegetables. Each serving provides 527 kcal, 38g protein, 50g carbohydrate (of which 12.5g sugars), 17.5g fat (of which 5.4g saturates), 8g fibre and 0.6g salt. 400g/14oz sweet potatoes, scrubbed and sliced into thin chips1 tsp ground cumin a small pinch cayenne pepper, chilli powder or crushed dried chilli seeds – depending on what you have available2 tsp vegetable oilsalt and pepper 400g/14oz sweet potatoes, scrubbed and sliced into thin chips 1 tsp ground cumin a small pinch cayenne pepper, chilli powder or crushed dried chilli seeds – depending on what you have available 2 tsp vegetable oil salt and pepper 6 large rings of brown onion1 tsp plain flour1 egg white, beaten until foamy3 tbsp fine breadcrumbs pinch smoked paprika, to taste 6 large rings of brown onion 1 tsp plain flour 1 egg white, beaten until foamy 3 tbsp fine breadcrumbs pinch smoked paprika, to taste 2 x 140g/5oz fillet steaks1 tsp oil 2 x 140g/5oz fillet steaks 1 tsp oil 50g/1¾oz salad leaves (such as rocket or watercress) 50g/1¾oz salad leaves (such as rocket or watercress) Method For the fries, preheat the oven to 220C/200C Fan/Gas 7. Put a large baking tray in the oven to warm. Cut a piece of baking paper ready to line the tray later.In a large bowl or food bag, toss the sweet potatoes with the spices, oil, salt and pepper until evenly coated.Remove the baking tray from the oven and line with the baking paper. Add the fries in one layer, with space between them (if you crowd them together they’ll be soggy). Bake for 15 minutes, opening the oven door after 5 minutes to allow any steam to escape. Meanwhile, make the onion rings. Put the onion rings in a food bag and add the flour. Shake to coat. Put the beaten egg white in a bowl and mix the breadcrumbs and paprika in another bowl. One by one, dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in one layer at the same temperature as the fries for 15-20 minutes. When the fries have been cooking for 15 minutes, turn them over and shake them around the tin to help them cook evenly. Return to the oven for another 10 minutes. Meanwhile, put a non-stick frying pan or griddle over a high heat. Rub the oil over the steaks and season with salt and pepper. Once the pan is very hot, add the steaks and cook on both sides for approximately 3 minutes, for medium. The exact time depends on the thickness of your steaks – refer to the video to see how to cook it to your liking. Rest for 5 minutes on warmed serving plates before serving.Arrange the salad leaves, fries and onion rings alongside the steaks. Serve immediately. For the fries, preheat the oven to 220C/200C Fan/Gas 7. Put a large baking tray in the oven to warm. Cut a piece of baking paper ready to line the tray later. For the fries, preheat the oven to 220C/200C Fan/Gas 7. Put a large baking tray in the oven to warm. Cut a piece of baking paper ready to line the tray later. In a large bowl or food bag, toss the sweet potatoes with the spices, oil, salt and pepper until evenly coated. In a large bowl or food bag, toss the sweet potatoes with the spices, oil, salt and pepper until evenly coated. Remove the baking tray from the oven and line with the baking paper. Add the fries in one layer, with space between them (if you crowd them together they’ll be soggy). Bake for 15 minutes, opening the oven door after 5 minutes to allow any steam to escape. Remove the baking tray from the oven and line with the baking paper. Add the fries in one layer, with space between them (if you crowd them together they’ll be soggy). Bake for 15 minutes, opening the oven door after 5 minutes to allow any steam to escape. Meanwhile, make the onion rings. Put the onion rings in a food bag and add the flour. Shake to coat. Put the beaten egg white in a bowl and mix the breadcrumbs and paprika in another bowl. One by one, dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in one layer at the same temperature as the fries for 15-20 minutes. Meanwhile, make the onion rings. Put the onion rings in a food bag and add the flour. Shake to coat. Put the beaten egg white in a bowl and mix the breadcrumbs and paprika in another bowl. One by one, dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in one layer at the same temperature as the fries for 15-20 minutes. When the fries have been cooking for 15 minutes, turn them over and shake them around the tin to help them cook evenly. Return to the oven for another 10 minutes. When the fries have been cooking for 15 minutes, turn them over and shake them around the tin to help them cook evenly. Return to the oven for another 10 minutes. Meanwhile, put a non-stick frying pan or griddle over a high heat. Rub the oil over the steaks and season with salt and pepper. Once the pan is very hot, add the steaks and cook on both sides for approximately 3 minutes, for medium. The exact time depends on the thickness of your steaks – refer to the video to see how to cook it to your liking. Rest for 5 minutes on warmed serving plates before serving. Meanwhile, put a non-stick frying pan or griddle over a high heat. Rub the oil over the steaks and season with salt and pepper. Once the pan is very hot, add the steaks and cook on both sides for approximately 3 minutes, for medium. The exact time depends on the thickness of your steaks – refer to the video to see how to cook it to your liking. Rest for 5 minutes on warmed serving plates before serving. Arrange the salad leaves, fries and onion rings alongside the steaks. Serve immediately. Arrange the salad leaves, fries and onion rings alongside the steaks. Serve immediately. Recipe tips The paprika in the onion rings adds a little spice and also a bit of colour, but they're fine without it, if it's not something you keep in the cupboard. To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/steak_sweet_potato_fries_67324",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak, sweet potato fries and baked onion rings recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_sweet_potato_fries_67324_16x9.jpg Sometimes only a steak will do, but they tend to be very fatty. Using lean fillet steak helps keep the calories down and serving it with baked onion rings, salad and sweet potato fries mean you're still getting a good amount of vegetables. Each serving provides 527 kcal, 38g protein, 50g carbohydrate (of which 12.5g sugars), 17.5g fat (of which 5.4g saturates), 8g fibre and 0.6g salt. 400g/14oz sweet potatoes, scrubbed and sliced into thin chips1 tsp ground cumin a small pinch cayenne pepper, chilli powder or crushed dried chilli seeds – depending on what you have available2 tsp vegetable oilsalt and pepper 400g/14oz sweet potatoes, scrubbed and sliced into thin chips 1 tsp ground cumin a small pinch cayenne pepper, chilli powder or crushed dried chilli seeds – depending on what you have available 2 tsp vegetable oil salt and pepper 6 large rings of brown onion1 tsp plain flour1 egg white, beaten until foamy3 tbsp fine breadcrumbs pinch smoked paprika, to taste 6 large rings of brown onion 1 tsp plain flour 1 egg white, beaten until foamy 3 tbsp fine breadcrumbs pinch smoked paprika, to taste 2 x 140g/5oz fillet steaks1 tsp oil 2 x 140g/5oz fillet steaks 1 tsp oil 50g/1¾oz salad leaves (such as rocket or watercress) 50g/1¾oz salad leaves (such as rocket or watercress) Method For the fries, preheat the oven to 220C/200C Fan/Gas 7. Put a large baking tray in the oven to warm. Cut a piece of baking paper ready to line the tray later.In a large bowl or food bag, toss the sweet potatoes with the spices, oil, salt and pepper until evenly coated.Remove the baking tray from the oven and line with the baking paper. Add the fries in one layer, with space between them (if you crowd them together they’ll be soggy). Bake for 15 minutes, opening the oven door after 5 minutes to allow any steam to escape. Meanwhile, make the onion rings. Put the onion rings in a food bag and add the flour. Shake to coat. Put the beaten egg white in a bowl and mix the breadcrumbs and paprika in another bowl. One by one, dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in one layer at the same temperature as the fries for 15-20 minutes. When the fries have been cooking for 15 minutes, turn them over and shake them around the tin to help them cook evenly. Return to the oven for another 10 minutes. Meanwhile, put a non-stick frying pan or griddle over a high heat. Rub the oil over the steaks and season with salt and pepper. Once the pan is very hot, add the steaks and cook on both sides for approximately 3 minutes, for medium. The exact time depends on the thickness of your steaks – refer to the video to see how to cook it to your liking. Rest for 5 minutes on warmed serving plates before serving.Arrange the salad leaves, fries and onion rings alongside the steaks. Serve immediately. For the fries, preheat the oven to 220C/200C Fan/Gas 7. Put a large baking tray in the oven to warm. Cut a piece of baking paper ready to line the tray later. For the fries, preheat the oven to 220C/200C Fan/Gas 7. Put a large baking tray in the oven to warm. Cut a piece of baking paper ready to line the tray later. In a large bowl or food bag, toss the sweet potatoes with the spices, oil, salt and pepper until evenly coated. In a large bowl or food bag, toss the sweet potatoes with the spices, oil, salt and pepper until evenly coated. Remove the baking tray from the oven and line with the baking paper. Add the fries in one layer, with space between them (if you crowd them together they’ll be soggy). Bake for 15 minutes, opening the oven door after 5 minutes to allow any steam to escape. Remove the baking tray from the oven and line with the baking paper. Add the fries in one layer, with space between them (if you crowd them together they’ll be soggy). Bake for 15 minutes, opening the oven door after 5 minutes to allow any steam to escape. Meanwhile, make the onion rings. Put the onion rings in a food bag and add the flour. Shake to coat. Put the beaten egg white in a bowl and mix the breadcrumbs and paprika in another bowl. One by one, dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in one layer at the same temperature as the fries for 15-20 minutes. Meanwhile, make the onion rings. Put the onion rings in a food bag and add the flour. Shake to coat. Put the beaten egg white in a bowl and mix the breadcrumbs and paprika in another bowl. One by one, dip the onions in the egg white and then into the breadcrumbs (taking care to coat them well). Transfer to a baking tray and bake in one layer at the same temperature as the fries for 15-20 minutes. When the fries have been cooking for 15 minutes, turn them over and shake them around the tin to help them cook evenly. Return to the oven for another 10 minutes. When the fries have been cooking for 15 minutes, turn them over and shake them around the tin to help them cook evenly. Return to the oven for another 10 minutes. Meanwhile, put a non-stick frying pan or griddle over a high heat. Rub the oil over the steaks and season with salt and pepper. Once the pan is very hot, add the steaks and cook on both sides for approximately 3 minutes, for medium. The exact time depends on the thickness of your steaks – refer to the video to see how to cook it to your liking. Rest for 5 minutes on warmed serving plates before serving. Meanwhile, put a non-stick frying pan or griddle over a high heat. Rub the oil over the steaks and season with salt and pepper. Once the pan is very hot, add the steaks and cook on both sides for approximately 3 minutes, for medium. The exact time depends on the thickness of your steaks – refer to the video to see how to cook it to your liking. Rest for 5 minutes on warmed serving plates before serving. Arrange the salad leaves, fries and onion rings alongside the steaks. Serve immediately. Arrange the salad leaves, fries and onion rings alongside the steaks. Serve immediately. Recipe tips The paprika in the onion rings adds a little spice and also a bit of colour, but they're fine without it, if it's not something you keep in the cupboard. To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68baddeceb3bdbfd0cc01f94"
} | 39b3c086195a278576588ba272bdd20e261208b7817859c0717be394aad9a1ad | Chargrilled steak with sweet potato mash recipe
An average of 5.0 out of 5 stars from 1 rating 30g/1oz butter½ onion, chopped1 sweet potato, peeled and chopped into small cubes1 tbsp chopped parsley1 tbsp chopped chives 30g/1oz butter ½ onion, chopped 1 sweet potato, peeled and chopped into small cubes 1 tbsp chopped parsley 1 tbsp chopped chives 140g/5oz rump steakoil, to drizzle 140g/5oz rump steak oil, to drizzle Method For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking.To serve, place the steak on a plate with the mash. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking. To serve, place the steak on a plate with the mash. To serve, place the steak on a plate with the mash. | {
"data_info": {
"lang": "en-GB",
"url": "http://www.bbc.co.uk/food/recipes/chargrilledsteakwith_84091",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chargrilled steak with sweet potato mash recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 30g/1oz butter½ onion, chopped1 sweet potato, peeled and chopped into small cubes1 tbsp chopped parsley1 tbsp chopped chives 30g/1oz butter ½ onion, chopped 1 sweet potato, peeled and chopped into small cubes 1 tbsp chopped parsley 1 tbsp chopped chives 140g/5oz rump steakoil, to drizzle 140g/5oz rump steak oil, to drizzle Method For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking.To serve, place the steak on a plate with the mash. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes. Cover and cook for ten minutes, or until softened. Add the parsley and chives and mash until smooth. Keep in a warm place. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking. Season the steak, with sea salt and freshly ground black pepper. Heat a griddle pan on a high heat and add the steak and cook for 3-4 minutes on each side, or until cooked to your liking. To serve, place the steak on a plate with the mash. To serve, place the steak on a plate with the mash."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.