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a0d9d524170857148b00f18ed3ff19eaa659e76db8d86cc6499cf9bf4d3448d8
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Grilled lamb with feta and lemon recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledlambwithfetaa_92373_16x9.jpg Crisp lamb chops, fresh herbs, lemon and creamy feta are combined in this super-quick supper from Nigel Slater 1 small handful fresh oregano sprigs1 small handful fresh thyme sprigs fruity olive oil, for drizzling and fryingsalt and freshly ground black pepper1 block good-quality feta cheese1 lemon, juice only, to taste6-8 lamb cutlets 1 small handful fresh oregano sprigs 1 small handful fresh thyme sprigs fruity olive oil, for drizzling and frying salt and freshly ground black pepper 1 block good-quality feta cheese 1 lemon, juice only, to taste 6-8 lamb cutlets Method Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently.Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle.Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant. Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently. Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently. Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle. Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle. Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant. Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant.
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"url": "https://www.bbc.co.uk/food/recipes/grilledlambwithfetaa_92373",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled lamb with feta and lemon 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/grilledlambwithfetaa_92373_16x9.jpg Crisp lamb chops, fresh herbs, lemon and creamy feta are combined in this super-quick supper from Nigel Slater 1 small handful fresh oregano sprigs1 small handful fresh thyme sprigs fruity olive oil, for drizzling and fryingsalt and freshly ground black pepper1 block good-quality feta cheese1 lemon, juice only, to taste6-8 lamb cutlets 1 small handful fresh oregano sprigs 1 small handful fresh thyme sprigs fruity olive oil, for drizzling and frying salt and freshly ground black pepper 1 block good-quality feta cheese 1 lemon, juice only, to taste 6-8 lamb cutlets Method Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently.Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle.Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant. Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently. Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently. Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle. Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle. Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant. Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant."
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c931a68e8b5395fbacea46cf12f8cba8c65d876f820fa119ac2f27a3361e6270
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Lamb skewers and homemade naans with mint dip recipe
To make the naans, put the yeast and sugar in a large bowl. Add the warm water and allow to dissolve. Set aside until the yeast blooms (when froth appears on the surface). Add the yoghurt, salt and vegetable oil. Mix in the flour to make a shaggy dough.Bring the dough together to form a rough ball. Transfer to a greased bowl and place a plate on top to cover (or use cling film). Leave to rest for 10 minutes.Knead the dough for about 8–10 minutes until the dough is smooth. You can also use a food mixer fitted with a dough hook (this will take less time). If the dough is very sticky, add a little extra flour.Pop the dough back into the greased bowl. Cover and put in a warm place to prove until doubled in size. This will take roughly 1–1½ hours depending on how warm the room is.Meanwhile for the lamb skewers, mix together the yoghurt, ginger, garlic and all the spices. Add the lamb and toss to coat well. Leave the lamb to marinate for at least 30–45 minutes, covered in the fridge. (This can be done the day before and left to marinade overnight.)Once the dough has doubled in size, tip it out onto a lightly floured work surface. Knock out the air and divide into 6 equal pieces (you can weigh them if you want to be precise).Using a rolling pin, roll out the dough very thinly (about 3mm) into a teardrop shape.If it sticks to the work surface, lightly oil and roll out again. The dough is quite forgiving and does not need to be perfect in shape. Place on greased baking trays until ready to cook.Once the lamb has marinated, thread the lamb cubes onto skewers.Heat the grill to the highest temperature. Place the lamb skewers under the grill and cook for about 3 minutes on each side. Set aside to rest on a warm plate.To cook the naan breads, heat a large frying pan over a high heat until searing hot. Place the rolled-out dough in the pan and allow it to cook for about 1–2 minutes until bubbles appear. Once browned spots form underneath, flip and cook for a further 1–2 minutes on the other side.Wrap the cooked naans in a clean tea towel so they stay soft and warm. Repeat with the remaining dough.To make the mint dip, combine all the ingredients and season to your taste.To serve, place a couple of lamb skewers on top of each naan and drizzle the mint dip on top or on the side. To make the naans, put the yeast and sugar in a large bowl. Add the warm water and allow to dissolve. Set aside until the yeast blooms (when froth appears on the surface). Add the yoghurt, salt and vegetable oil. Mix in the flour to make a shaggy dough. To make the naans, put the yeast and sugar in a large bowl. Add the warm water and allow to dissolve. Set aside until the yeast blooms (when froth appears on the surface). Add the yoghurt, salt and vegetable oil. Mix in the flour to make a shaggy dough. Bring the dough together to form a rough ball. Transfer to a greased bowl and place a plate on top to cover (or use cling film). Leave to rest for 10 minutes. Bring the dough together to form a rough ball. Transfer to a greased bowl and place a plate on top to cover (or use cling film). Leave to rest for 10 minutes. Knead the dough for about 8–10 minutes until the dough is smooth. You can also use a food mixer fitted with a dough hook (this will take less time). If the dough is very sticky, add a little extra flour. Knead the dough for about 8–10 minutes until the dough is smooth. You can also use a food mixer fitted with a dough hook (this will take less time). If the dough is very sticky, add a little extra flour. Pop the dough back into the greased bowl. Cover and put in a warm place to prove until doubled in size. This will take roughly 1–1½ hours depending on how warm the room is. Pop the dough back into the greased bowl. Cover and put in a warm place to prove until doubled in size. This will take roughly 1–1½ hours depending on how warm the room is. Meanwhile for the lamb skewers, mix together the yoghurt, ginger, garlic and all the spices. Add the lamb and toss to coat well. Leave the lamb to marinate for at least 30–45 minutes, covered in the fridge. (This can be done the day before and left to marinade overnight.) Meanwhile for the lamb skewers, mix together the yoghurt, ginger, garlic and all the spices. Add the lamb and toss to coat well. Leave the lamb to marinate for at least 30–45 minutes, covered in the fridge. (This can be done the day before and left to marinade overnight.) Once the dough has doubled in size, tip it out onto a lightly floured work surface. Knock out the air and divide into 6 equal pieces (you can weigh them if you want to be precise). Once the dough has doubled in size, tip it out onto a lightly floured work surface. Knock out the air and divide into 6 equal pieces (you can weigh them if you want to be precise). Using a rolling pin, roll out the dough very thinly (about 3mm) into a teardrop shape. Using a rolling pin, roll out the dough very thinly (about 3mm) into a teardrop shape. If it sticks to the work surface, lightly oil and roll out again. The dough is quite forgiving and does not need to be perfect in shape. Place on greased baking trays until ready to cook. If it sticks to the work surface, lightly oil and roll out again. The dough is quite forgiving and does not need to be perfect in shape. Place on greased baking trays until ready to cook. Once the lamb has marinated, thread the lamb cubes onto skewers. Once the lamb has marinated, thread the lamb cubes onto skewers. Heat the grill to the highest temperature. Place the lamb skewers under the grill and cook for about 3 minutes on each side. Set aside to rest on a warm plate. Heat the grill to the highest temperature. Place the lamb skewers under the grill and cook for about 3 minutes on each side. Set aside to rest on a warm plate. To cook the naan breads, heat a large frying pan over a high heat until searing hot. Place the rolled-out dough in the pan and allow it to cook for about 1–2 minutes until bubbles appear. Once browned spots form underneath, flip and cook for a further 1–2 minutes on the other side. To cook the naan breads, heat a large frying pan over a high heat until searing hot. Place the rolled-out dough in the pan and allow it to cook for about 1–2 minutes until bubbles appear. Once browned spots form underneath, flip and cook for a further 1–2 minutes on the other side. Wrap the cooked naans in a clean tea towel so they stay soft and warm. Repeat with the remaining dough. Wrap the cooked naans in a clean tea towel so they stay soft and warm. Repeat with the remaining dough. To make the mint dip, combine all the ingredients and season to your taste. To make the mint dip, combine all the ingredients and season to your taste. To serve, place a couple of lamb skewers on top of each naan and drizzle the mint dip on top or on the side. To serve, place a couple of lamb skewers on top of each naan and drizzle the mint dip on top or on the side.
|
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"title": "Lamb skewers and homemade naans with mint dip recipe",
"content": "To make the naans, put the yeast and sugar in a large bowl. Add the warm water and allow to dissolve. Set aside until the yeast blooms (when froth appears on the surface). Add the yoghurt, salt and vegetable oil. Mix in the flour to make a shaggy dough.Bring the dough together to form a rough ball. Transfer to a greased bowl and place a plate on top to cover (or use cling film). Leave to rest for 10 minutes.Knead the dough for about 8–10 minutes until the dough is smooth. You can also use a food mixer fitted with a dough hook (this will take less time). If the dough is very sticky, add a little extra flour.Pop the dough back into the greased bowl. Cover and put in a warm place to prove until doubled in size. This will take roughly 1–1½ hours depending on how warm the room is.Meanwhile for the lamb skewers, mix together the yoghurt, ginger, garlic and all the spices. Add the lamb and toss to coat well. Leave the lamb to marinate for at least 30–45 minutes, covered in the fridge. (This can be done the day before and left to marinade overnight.)Once the dough has doubled in size, tip it out onto a lightly floured work surface. Knock out the air and divide into 6 equal pieces (you can weigh them if you want to be precise).Using a rolling pin, roll out the dough very thinly (about 3mm) into a teardrop shape.If it sticks to the work surface, lightly oil and roll out again. The dough is quite forgiving and does not need to be perfect in shape. Place on greased baking trays until ready to cook.Once the lamb has marinated, thread the lamb cubes onto skewers.Heat the grill to the highest temperature. Place the lamb skewers under the grill and cook for about 3 minutes on each side. Set aside to rest on a warm plate.To cook the naan breads, heat a large frying pan over a high heat until searing hot. Place the rolled-out dough in the pan and allow it to cook for about 1–2 minutes until bubbles appear. Once browned spots form underneath, flip and cook for a further 1–2 minutes on the other side.Wrap the cooked naans in a clean tea towel so they stay soft and warm. Repeat with the remaining dough.To make the mint dip, combine all the ingredients and season to your taste.To serve, place a couple of lamb skewers on top of each naan and drizzle the mint dip on top or on the side. To make the naans, put the yeast and sugar in a large bowl. Add the warm water and allow to dissolve. Set aside until the yeast blooms (when froth appears on the surface). Add the yoghurt, salt and vegetable oil. Mix in the flour to make a shaggy dough. To make the naans, put the yeast and sugar in a large bowl. Add the warm water and allow to dissolve. Set aside until the yeast blooms (when froth appears on the surface). Add the yoghurt, salt and vegetable oil. Mix in the flour to make a shaggy dough. Bring the dough together to form a rough ball. Transfer to a greased bowl and place a plate on top to cover (or use cling film). Leave to rest for 10 minutes. Bring the dough together to form a rough ball. Transfer to a greased bowl and place a plate on top to cover (or use cling film). Leave to rest for 10 minutes. Knead the dough for about 8–10 minutes until the dough is smooth. You can also use a food mixer fitted with a dough hook (this will take less time). If the dough is very sticky, add a little extra flour. Knead the dough for about 8–10 minutes until the dough is smooth. You can also use a food mixer fitted with a dough hook (this will take less time). If the dough is very sticky, add a little extra flour. Pop the dough back into the greased bowl. Cover and put in a warm place to prove until doubled in size. This will take roughly 1–1½ hours depending on how warm the room is. Pop the dough back into the greased bowl. Cover and put in a warm place to prove until doubled in size. This will take roughly 1–1½ hours depending on how warm the room is. Meanwhile for the lamb skewers, mix together the yoghurt, ginger, garlic and all the spices. Add the lamb and toss to coat well. Leave the lamb to marinate for at least 30–45 minutes, covered in the fridge. (This can be done the day before and left to marinade overnight.) Meanwhile for the lamb skewers, mix together the yoghurt, ginger, garlic and all the spices. Add the lamb and toss to coat well. Leave the lamb to marinate for at least 30–45 minutes, covered in the fridge. (This can be done the day before and left to marinade overnight.) Once the dough has doubled in size, tip it out onto a lightly floured work surface. Knock out the air and divide into 6 equal pieces (you can weigh them if you want to be precise). Once the dough has doubled in size, tip it out onto a lightly floured work surface. Knock out the air and divide into 6 equal pieces (you can weigh them if you want to be precise). Using a rolling pin, roll out the dough very thinly (about 3mm) into a teardrop shape. Using a rolling pin, roll out the dough very thinly (about 3mm) into a teardrop shape. If it sticks to the work surface, lightly oil and roll out again. The dough is quite forgiving and does not need to be perfect in shape. Place on greased baking trays until ready to cook. If it sticks to the work surface, lightly oil and roll out again. The dough is quite forgiving and does not need to be perfect in shape. Place on greased baking trays until ready to cook. Once the lamb has marinated, thread the lamb cubes onto skewers. Once the lamb has marinated, thread the lamb cubes onto skewers. Heat the grill to the highest temperature. Place the lamb skewers under the grill and cook for about 3 minutes on each side. Set aside to rest on a warm plate. Heat the grill to the highest temperature. Place the lamb skewers under the grill and cook for about 3 minutes on each side. Set aside to rest on a warm plate. To cook the naan breads, heat a large frying pan over a high heat until searing hot. Place the rolled-out dough in the pan and allow it to cook for about 1–2 minutes until bubbles appear. Once browned spots form underneath, flip and cook for a further 1–2 minutes on the other side. To cook the naan breads, heat a large frying pan over a high heat until searing hot. Place the rolled-out dough in the pan and allow it to cook for about 1–2 minutes until bubbles appear. Once browned spots form underneath, flip and cook for a further 1–2 minutes on the other side. Wrap the cooked naans in a clean tea towel so they stay soft and warm. Repeat with the remaining dough. Wrap the cooked naans in a clean tea towel so they stay soft and warm. Repeat with the remaining dough. To make the mint dip, combine all the ingredients and season to your taste. To make the mint dip, combine all the ingredients and season to your taste. To serve, place a couple of lamb skewers on top of each naan and drizzle the mint dip on top or on the side. To serve, place a couple of lamb skewers on top of each naan and drizzle the mint dip on top or on the side."
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4c6d2c433dc24745fbd8b8fa660c1188343f02d92b10460bae93f0cdf96a0960
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Leftover lamb lettuce wraps recipe
An average of 3.2 out of 5 stars from 5 ratings This is a great way to use up leftover roast lamb after a Sunday roast or Easter Sunday dinner. 100g/3½oz cornflour ½ tsp ground cumin½ tsp ground coriander ½ tsp dried oregano ½ tsp smoked paprika300g/10½oz leftover roast shoulder of lamb, shredded2 tbsp olive oil 100g/3½oz cornflour ½ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano ½ tsp smoked paprika 300g/10½oz leftover roast shoulder of lamb, shredded 2 tbsp olive oil 2 roasted red peppers from a jar2 garlic cloves, crushed2 tsp sumac 2–3 tbsp olive oil 2 roasted red peppers from a jar 2 garlic cloves, crushed 2 tsp sumac 2–3 tbsp olive oil 20g/¾oz fresh coriander, chopped20g/¾oz fresh flatleaf parsley, chopped3 preserved lemons, chopped4–6 tbsp olive oil 1 lemon, juice onlysalt and freshly ground black pepper 20g/¾oz fresh coriander, chopped 20g/¾oz fresh flatleaf parsley, chopped 3 preserved lemons, chopped 4–6 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper 50g/1¾oz Greek-style yoghurt 50g/1¾oz feta, crumbled1 tbsp chopped fresh mint salt and freshly ground black pepper 50g/1¾oz Greek-style yoghurt 50g/1¾oz feta, crumbled 1 tbsp chopped fresh mint salt and freshly ground black pepper 1 iceberg lettuce, leaves separated 3 spring onions, chopped ½ fennel bulb, cored and shredded50g/1¾oz pine nuts, toasted 1 iceberg lettuce, leaves separated 3 spring onions, chopped ½ fennel bulb, cored and shredded 50g/1¾oz pine nuts, toasted Method To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper.To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper.To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings. To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings. To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings.
|
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"title": "Leftover lamb lettuce wraps recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings This is a great way to use up leftover roast lamb after a Sunday roast or Easter Sunday dinner. 100g/3½oz cornflour ½ tsp ground cumin½ tsp ground coriander ½ tsp dried oregano ½ tsp smoked paprika300g/10½oz leftover roast shoulder of lamb, shredded2 tbsp olive oil 100g/3½oz cornflour ½ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano ½ tsp smoked paprika 300g/10½oz leftover roast shoulder of lamb, shredded 2 tbsp olive oil 2 roasted red peppers from a jar2 garlic cloves, crushed2 tsp sumac 2–3 tbsp olive oil 2 roasted red peppers from a jar 2 garlic cloves, crushed 2 tsp sumac 2–3 tbsp olive oil 20g/¾oz fresh coriander, chopped20g/¾oz fresh flatleaf parsley, chopped3 preserved lemons, chopped4–6 tbsp olive oil 1 lemon, juice onlysalt and freshly ground black pepper 20g/¾oz fresh coriander, chopped 20g/¾oz fresh flatleaf parsley, chopped 3 preserved lemons, chopped 4–6 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper 50g/1¾oz Greek-style yoghurt 50g/1¾oz feta, crumbled1 tbsp chopped fresh mint salt and freshly ground black pepper 50g/1¾oz Greek-style yoghurt 50g/1¾oz feta, crumbled 1 tbsp chopped fresh mint salt and freshly ground black pepper 1 iceberg lettuce, leaves separated 3 spring onions, chopped ½ fennel bulb, cored and shredded50g/1¾oz pine nuts, toasted 1 iceberg lettuce, leaves separated 3 spring onions, chopped ½ fennel bulb, cored and shredded 50g/1¾oz pine nuts, toasted Method To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper.To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper.To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings. To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings. To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings."
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77dbd66d4205a7f183b863c7fbe29d5e5b5469691435cb2e70b15c6735d3b80b
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Posh potato salad recipe
Potato salad with lovage An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_salad_with_lovage_55317_16x9.jpg Potatoes love lovage: this celery-like garden herb is a match made in heaven with new potatoes. But you can always use fresh parsley if it's not available. 2 free-range egg yolks2 tbsp Dijon mustard 1 lemon, juice only1 tsp white wine vinegar 100ml/3½fl oz extra virgin olive oil100ml/3½fl oz sunflower oil7-8 cornichons, finely chopped pinch freshly ground black pepper 2 tbsp capers, drained 1 large garlic clove, chopped 3 anchovies in oil, drained and choppedsmall handful fresh dill, choppedsmall handful fresh tarragon, chopped small handful fresh lovage, chopped½ small red onion, chopped 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks salt 2 free-range egg yolks 2 tbsp Dijon mustard 1 lemon, juice only 1 tsp white wine vinegar 100ml/3½fl oz extra virgin olive oil 100ml/3½fl oz sunflower oil 7-8 cornichons, finely chopped pinch freshly ground black pepper 2 tbsp capers, drained 1 large garlic clove, chopped 3 anchovies in oil, drained and chopped small handful fresh dill, chopped small handful fresh tarragon, chopped small handful fresh lovage, chopped ½ small red onion, chopped 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks salt Method Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes.Mix all together and add salt to taste. Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes. Mix all together and add salt to taste. Mix all together and add salt to taste.
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"title": "Posh potato salad recipe",
"content": "Potato salad with lovage An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_salad_with_lovage_55317_16x9.jpg Potatoes love lovage: this celery-like garden herb is a match made in heaven with new potatoes. But you can always use fresh parsley if it's not available. 2 free-range egg yolks2 tbsp Dijon mustard 1 lemon, juice only1 tsp white wine vinegar 100ml/3½fl oz extra virgin olive oil100ml/3½fl oz sunflower oil7-8 cornichons, finely chopped pinch freshly ground black pepper 2 tbsp capers, drained 1 large garlic clove, chopped 3 anchovies in oil, drained and choppedsmall handful fresh dill, choppedsmall handful fresh tarragon, chopped small handful fresh lovage, chopped½ small red onion, chopped 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks salt 2 free-range egg yolks 2 tbsp Dijon mustard 1 lemon, juice only 1 tsp white wine vinegar 100ml/3½fl oz extra virgin olive oil 100ml/3½fl oz sunflower oil 7-8 cornichons, finely chopped pinch freshly ground black pepper 2 tbsp capers, drained 1 large garlic clove, chopped 3 anchovies in oil, drained and chopped small handful fresh dill, chopped small handful fresh tarragon, chopped small handful fresh lovage, chopped ½ small red onion, chopped 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks salt Method Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes.Mix all together and add salt to taste. Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes. Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes. Mix all together and add salt to taste. Mix all together and add salt to taste."
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300ffa45a5db40f678796e6375cdf5f2832835696d4df56eba84aaa5e021407f
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Curranty cordial recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curranty_cordial_71718_16x9.jpg This deliciously fruit cordial is made with redcurrants, blackcurrants and strawberries. Great diluted with water or added to cocktails. 225g/8oz redcurrants225g/8oz blackcurrants100g/3½oz strawberries250g/9oz granulated sugar1 lemon, juice only 225g/8oz redcurrants 225g/8oz blackcurrants 100g/3½oz strawberries 250g/9oz granulated sugar 1 lemon, juice only Method Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan.Bring all of the ingredients to the boil and simmer for 20 minutes.Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy.Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan. Bring all of the ingredients to the boil and simmer for 20 minutes. Bring all of the ingredients to the boil and simmer for 20 minutes. Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy. Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy. Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Recipe tips Store this cordial in the fridge and drink within a week.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curranty cordial recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curranty_cordial_71718_16x9.jpg This deliciously fruit cordial is made with redcurrants, blackcurrants and strawberries. Great diluted with water or added to cocktails. 225g/8oz redcurrants225g/8oz blackcurrants100g/3½oz strawberries250g/9oz granulated sugar1 lemon, juice only 225g/8oz redcurrants 225g/8oz blackcurrants 100g/3½oz strawberries 250g/9oz granulated sugar 1 lemon, juice only Method Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan.Bring all of the ingredients to the boil and simmer for 20 minutes.Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy.Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Wash all the fruit and remove the stalks, then put it into a medium-sized saucepan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan. Add the sugar, 250ml/9fl oz water and the lemon juice to the pan. Bring all of the ingredients to the boil and simmer for 20 minutes. Bring all of the ingredients to the boil and simmer for 20 minutes. Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy. Tie a jelly bag or a clean sheet of muslin to something appropriate so it can dangle over a bowl. Pour the ingredients into the jelly bag (or muslin) and leave to drip. Do not squeeze the bag to prevent the cordial going cloudy. Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Once all the liquid has dripped through (about an hour), pour the syrup into a sterilised jar. Recipe tips Store this cordial in the fridge and drink within a week."
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f5e5a24b018725c0077e3eb2600a9e805c0e549c879ec41f7f4b8341dacc371f
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Raspberry and coconut cake recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberryandcoconutc_89735_16x9.jpg Perfect for bake sales and teatime treats, this easy raspberry and coconut cake is bursting with summer flavours. 350g/12oz self-raising flour2 tsp baking powder350g/12oz unsalted butter, softened350g/12oz caster sugar6 free-range eggs200g/7oz desiccated coconut2 limes, juice only350g/12oz raspberries, plus extra for decoration150g/5oz raspberry jam, thinned with a little hot water 350g/12oz self-raising flour 2 tsp baking powder 350g/12oz unsalted butter, softened 350g/12oz caster sugar 6 free-range eggs 200g/7oz desiccated coconut 2 limes, juice only 350g/12oz raspberries, plus extra for decoration 150g/5oz raspberry jam, thinned with a little hot water 200g/7oz desiccated coconut, toasted 200g/7oz desiccated coconut, toasted Method Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper.To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries.Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through.Remove the cake from the oven and immediately spread the jam over the top.Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top.To serve, cut the cake into squares. Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper. Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper. To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through. Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through. Remove the cake from the oven and immediately spread the jam over the top. Remove the cake from the oven and immediately spread the jam over the top. Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top. Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top. To serve, cut the cake into squares. To serve, cut the cake into squares.
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"title": "Raspberry and coconut cake 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/raspberryandcoconutc_89735_16x9.jpg Perfect for bake sales and teatime treats, this easy raspberry and coconut cake is bursting with summer flavours. 350g/12oz self-raising flour2 tsp baking powder350g/12oz unsalted butter, softened350g/12oz caster sugar6 free-range eggs200g/7oz desiccated coconut2 limes, juice only350g/12oz raspberries, plus extra for decoration150g/5oz raspberry jam, thinned with a little hot water 350g/12oz self-raising flour 2 tsp baking powder 350g/12oz unsalted butter, softened 350g/12oz caster sugar 6 free-range eggs 200g/7oz desiccated coconut 2 limes, juice only 350g/12oz raspberries, plus extra for decoration 150g/5oz raspberry jam, thinned with a little hot water 200g/7oz desiccated coconut, toasted 200g/7oz desiccated coconut, toasted Method Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper.To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries.Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through.Remove the cake from the oven and immediately spread the jam over the top.Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top.To serve, cut the cake into squares. Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper. Preheat the oven to 180C/160C/Gas 4. Grease and line a rectangular cake tin, measuring around 30x22cm/12x8½in, with baking paper. To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. To make the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through. Pour the cake batter into the cake tin, then bake in the oven for 25–30 minutes or until risen and golden brown. Test the cake with a metal skewer – if the skewer comes out clean, the cake is cooked through. Remove the cake from the oven and immediately spread the jam over the top. Remove the cake from the oven and immediately spread the jam over the top. Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top. Allow the cake to cool. To decorate, sprinkle with the toasted desiccated coconut and place the extra raspberries on top. To serve, cut the cake into squares. To serve, cut the cake into squares."
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ca67a73ee1e7e8c0277c88b978c59a46f3c8279960bcdbb71d6a509db572afaf
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Creamy tomato soup recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamytomatosoup_67508_16x9.jpg This creamy tomato soup recipe is the perfect combination of naughty and nice – it's packed with vegetables but laced with a dash of sherry. Each serving provides 214kcal, 4g protein, 15g carbohydrate (of which 14g sugars), 14g fat (of which 4.5g saturates), 5g fibre and 1.1g salt per portion. 3 tbsp olive oil1 large onion, chopped2 garlic cloves, crushed2 celery sticks, chopped200g/7oz carrots, chopped1 bay leaf1 large sprig fresh thyme750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped½ tsp sugarsalt and freshly ground black pepper200ml/7fl oz passata500ml/17fl oz vegetable stock100ml/3½fl oz single cream or low-fat crème fraîchesplash dry sherry crusty bread and butter, to serve 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped ½ tsp sugar salt and freshly ground black pepper 200ml/7fl oz passata 500ml/17fl oz vegetable stock 100ml/3½fl oz single cream or low-fat crème fraîche splash dry sherry crusty bread and butter, to serve Method Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender.Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required.Pour into large mugs or bowls and serve with fresh crusty buttered bread. Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender. Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required. Pour into large mugs or bowls and serve with fresh crusty buttered bread. Pour into large mugs or bowls and serve with fresh crusty buttered bread. Recipe tips Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.
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"title": "Creamy tomato soup recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamytomatosoup_67508_16x9.jpg This creamy tomato soup recipe is the perfect combination of naughty and nice – it's packed with vegetables but laced with a dash of sherry. Each serving provides 214kcal, 4g protein, 15g carbohydrate (of which 14g sugars), 14g fat (of which 4.5g saturates), 5g fibre and 1.1g salt per portion. 3 tbsp olive oil1 large onion, chopped2 garlic cloves, crushed2 celery sticks, chopped200g/7oz carrots, chopped1 bay leaf1 large sprig fresh thyme750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped½ tsp sugarsalt and freshly ground black pepper200ml/7fl oz passata500ml/17fl oz vegetable stock100ml/3½fl oz single cream or low-fat crème fraîchesplash dry sherry crusty bread and butter, to serve 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped ½ tsp sugar salt and freshly ground black pepper 200ml/7fl oz passata 500ml/17fl oz vegetable stock 100ml/3½fl oz single cream or low-fat crème fraîche splash dry sherry crusty bread and butter, to serve Method Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender.Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required.Pour into large mugs or bowls and serve with fresh crusty buttered bread. Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Heat the olive oil in a large saucepan and cook the onion for 5–6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6–7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35–40 minutes, until all the vegetables are tender. Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Remove the bay leaf and thyme, then blend the soup using a food processor or blender. This will probably have to be done in two batches. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required. Pour the soup into a clean saucepan (you can pass it through a sieve if you want it really smooth). Stir in the cream, a splash of sherry and extra seasoning if required. Pour into large mugs or bowls and serve with fresh crusty buttered bread. Pour into large mugs or bowls and serve with fresh crusty buttered bread. Recipe tips Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup."
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155a52b95ab957ad0233d51543915befbe6c6849b71d233ef50b21444330f3ea
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Summer berry jam recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedysummerberryjam_70058_16x9.jpg Capture the best of summer's fruit with this quick jam recipe. Try it with any combination of strawberry, raspberry, blueberry and blackberry. 750g/1½lb mixed berries including strawberries, raspberries, blueberries or blackberries100ml/3½fl oz water400g/14oz jam sugar 750g/1½lb mixed berries including strawberries, raspberries, blueberries or blackberries 100ml/3½fl oz water 400g/14oz jam sugar Method Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich.The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes. Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. Recipe tips Prepare the jam jars by washing in hot soapy water and leaving to dry in the oven at 130C/250F/Gas ½ for 10-15 minutes. Stand the lids in a pan of boiling water for 10 minutes. Drain and allow to cool before handling. Fill the jars while still warm. Try adding the scraped seeds of a vanilla pod to the pan with the sugar for a delicious vanilla flavour.
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"title": "Summer berry jam 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/speedysummerberryjam_70058_16x9.jpg Capture the best of summer's fruit with this quick jam recipe. Try it with any combination of strawberry, raspberry, blueberry and blackberry. 750g/1½lb mixed berries including strawberries, raspberries, blueberries or blackberries100ml/3½fl oz water400g/14oz jam sugar 750g/1½lb mixed berries including strawberries, raspberries, blueberries or blackberries 100ml/3½fl oz water 400g/14oz jam sugar Method Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes.Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich.The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes. Wash and remove any stalks from the fruits. Place in a pan with water and bring to the boil. Leave to simmer for 10-15 minutes, stirring frequently. Add the sugar, stir until it has dissolved and boil for a further 15-20 minutes. Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Transfer to any sterilised airtight jars (a couple of clip jars are perfect) to cool. Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich. Spread the jam over hot, buttered toasted teacakes, crumpets, scones or a jam sandwich. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. The jam adds a fruity tang stirred into natural yogurt, or you can gently heat it and serve with ice cream or on pancakes with thick cream. Recipe tips Prepare the jam jars by washing in hot soapy water and leaving to dry in the oven at 130C/250F/Gas ½ for 10-15 minutes. Stand the lids in a pan of boiling water for 10 minutes. Drain and allow to cool before handling. Fill the jars while still warm. Try adding the scraped seeds of a vanilla pod to the pan with the sugar for a delicious vanilla flavour."
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27186eccccea1d6dd30a50db8ab63db27d586daba5e0e2c3f8658d6ef955b72e
|
Beetroot and squash curry recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_squash_87018_16x9.jpg This root vegetable curry looks so vibrant with the vivid purple beetroot and is vegan friendly too. 2 tbsp sunflower oil¼ tsp black mustard seeds ½ tsp fennel seeds ¼ tsp fenugreek seeds 10 curry leaves 1 green bird’s-eye chilli, sliced in half lengthways (optional)1 red onion, thinly sliced¼ tsp ground turmeric1–2 tsp roasted Sri Lankan curry powder, to taste2 raw beetroots, approximately 250g/9oz in total, peeled and cut into 2x0.5cm/¾x¼in pieces½ butternut squash, approximately 250g/9oz, peeled and cut into 2x0.5cm/¾x¼in pieces150ml/5fl oz coconut milk ½ lime, juice only saltfreshly steamed rice or warmed parathas or naans, to serve 2 tbsp sunflower oil ¼ tsp black mustard seeds ½ tsp fennel seeds ¼ tsp fenugreek seeds 10 curry leaves 1 green bird’s-eye chilli, sliced in half lengthways (optional) 1 red onion, thinly sliced ¼ tsp ground turmeric 1–2 tsp roasted Sri Lankan curry powder, to taste 2 raw beetroots, approximately 250g/9oz in total, peeled and cut into 2x0.5cm/¾x¼in pieces ½ butternut squash, approximately 250g/9oz, peeled and cut into 2x0.5cm/¾x¼in pieces 150ml/5fl oz coconut milk ½ lime, juice only salt freshly steamed rice or warmed parathas or naans, to serve Method Heat the oil in a large saucepan or deep frying pan over a medium–high heat. Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well.Cook for 2 minutes, or until the onions have started to soften slightly. Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well. Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat. Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry. Serve the curry with rice, parathas or naans. Heat the oil in a large saucepan or deep frying pan over a medium–high heat. Heat the oil in a large saucepan or deep frying pan over a medium–high heat. Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well. Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well. Cook for 2 minutes, or until the onions have started to soften slightly. Cook for 2 minutes, or until the onions have started to soften slightly. Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well. Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well. Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat. Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat. Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry. Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry. Serve the curry with rice, parathas or naans. Serve the curry with rice, parathas or naans.
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"url": "https://www.bbc.co.uk/food/recipes/beetroot_and_squash_87018",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot and squash curry 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/beetroot_and_squash_87018_16x9.jpg This root vegetable curry looks so vibrant with the vivid purple beetroot and is vegan friendly too. 2 tbsp sunflower oil¼ tsp black mustard seeds ½ tsp fennel seeds ¼ tsp fenugreek seeds 10 curry leaves 1 green bird’s-eye chilli, sliced in half lengthways (optional)1 red onion, thinly sliced¼ tsp ground turmeric1–2 tsp roasted Sri Lankan curry powder, to taste2 raw beetroots, approximately 250g/9oz in total, peeled and cut into 2x0.5cm/¾x¼in pieces½ butternut squash, approximately 250g/9oz, peeled and cut into 2x0.5cm/¾x¼in pieces150ml/5fl oz coconut milk ½ lime, juice only saltfreshly steamed rice or warmed parathas or naans, to serve 2 tbsp sunflower oil ¼ tsp black mustard seeds ½ tsp fennel seeds ¼ tsp fenugreek seeds 10 curry leaves 1 green bird’s-eye chilli, sliced in half lengthways (optional) 1 red onion, thinly sliced ¼ tsp ground turmeric 1–2 tsp roasted Sri Lankan curry powder, to taste 2 raw beetroots, approximately 250g/9oz in total, peeled and cut into 2x0.5cm/¾x¼in pieces ½ butternut squash, approximately 250g/9oz, peeled and cut into 2x0.5cm/¾x¼in pieces 150ml/5fl oz coconut milk ½ lime, juice only salt freshly steamed rice or warmed parathas or naans, to serve Method Heat the oil in a large saucepan or deep frying pan over a medium–high heat. Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well.Cook for 2 minutes, or until the onions have started to soften slightly. Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well. Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat. Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry. Serve the curry with rice, parathas or naans. Heat the oil in a large saucepan or deep frying pan over a medium–high heat. Heat the oil in a large saucepan or deep frying pan over a medium–high heat. Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well. Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well. Cook for 2 minutes, or until the onions have started to soften slightly. Cook for 2 minutes, or until the onions have started to soften slightly. Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well. Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well. Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat. Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat. Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry. Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry. Serve the curry with rice, parathas or naans. Serve the curry with rice, parathas or naans."
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aa96a56c8731cf6fe86e3bb04122ad55bc1f2d30f5eb9bcda31634f26710cb45
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Mochi ice cream recipe
To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour.Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin.Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough.Allow the dough to cool for 30 minutes.Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour. Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent stickingUse a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls.Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly.To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1.Follow steps 2–3 as above. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough.Continue to follow steps 5–10 as above.When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce. To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour. To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour. Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin. Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin. Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout. Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Allow the dough to cool for 30 minutes. Allow the dough to cool for 30 minutes. Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour. Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour. Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent sticking Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent sticking Use a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls. Use a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls. Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat. Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly. To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1. To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1. Follow steps 2–3 as above. Follow steps 2–3 as above. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Continue to follow steps 5–10 as above. Continue to follow steps 5–10 as above. When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce. When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce.
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"title": "Mochi ice cream recipe",
"content": "To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour.Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin.Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough.Allow the dough to cool for 30 minutes.Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour. Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent stickingUse a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls.Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly.To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1.Follow steps 2–3 as above. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough.Continue to follow steps 5–10 as above.When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce. To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour. To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour. Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin. Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin. Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout. Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Allow the dough to cool for 30 minutes. Allow the dough to cool for 30 minutes. Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour. Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour. Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent sticking Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent sticking Use a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls. Use a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls. Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat. Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly. To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1. To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1. Follow steps 2–3 as above. Follow steps 2–3 as above. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough. Continue to follow steps 5–10 as above. Continue to follow steps 5–10 as above. When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce. When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce."
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4b3612a9acacbe6e95d2ae83f17ccc79f1d77b21c00d554d9065c5b6ac225f45
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Beetroot, lime and chilli salad with burrata recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raw_beetroot_salad_10902_16x9.jpg 300g/10½oz raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline2 limes, juice only5 tbsp rapeseed oil1 shallot, finely sliced4 garlic cloves, finely sliced1 red chilli, finely sliced1 tsp cumin seeds½ tsp black mustard seedsbunch fresh curry leaves2 tbsp rice wine vinegar250g/9oz cooked beetroot, chopped1 burratasalt and freshly ground black pepper 300g/10½oz raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline 2 limes, juice only 5 tbsp rapeseed oil 1 shallot, finely sliced 4 garlic cloves, finely sliced 1 red chilli, finely sliced 1 tsp cumin seeds ½ tsp black mustard seeds bunch fresh curry leaves 2 tbsp rice wine vinegar 250g/9oz cooked beetroot, chopped 1 burrata salt and freshly ground black pepper Method Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside.Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up.Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt.Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside. Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up. Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt. Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt. Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve.
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"delivery_version": "v1.0",
"title": "Beetroot, lime and chilli salad with burrata 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/raw_beetroot_salad_10902_16x9.jpg 300g/10½oz raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline2 limes, juice only5 tbsp rapeseed oil1 shallot, finely sliced4 garlic cloves, finely sliced1 red chilli, finely sliced1 tsp cumin seeds½ tsp black mustard seedsbunch fresh curry leaves2 tbsp rice wine vinegar250g/9oz cooked beetroot, chopped1 burratasalt and freshly ground black pepper 300g/10½oz raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline 2 limes, juice only 5 tbsp rapeseed oil 1 shallot, finely sliced 4 garlic cloves, finely sliced 1 red chilli, finely sliced 1 tsp cumin seeds ½ tsp black mustard seeds bunch fresh curry leaves 2 tbsp rice wine vinegar 250g/9oz cooked beetroot, chopped 1 burrata salt and freshly ground black pepper Method Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside.Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up.Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt.Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside. Put the raw beetroot slices in a large bowl and squeeze over the juice of 1 lime. Set aside. Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Heat the rapeseed oil in a frying pan over a medium heat. Add the shallots while the oil is still heating up and fry for about 3 minutes until they just start to take on some colour. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up. Add the garlic, chilli, cumin seeds, mustard seeds and curry leaves. Cook for 2 minutes until the seeds pop and the garlic is just starting to turn golden. Scoop the crispy bits out of the pan with a slotted spoon and leave them on a plate lined with kitchen paper to cool and crisp up. Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt. Tip the oil from the pan into a heatproof bowl and allow it to cool, then add the rice wine vinegar and squeeze in the remaining lime juice. Season the dressing with salt. Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Add the cooked beetroot to the bowl of raw beetroot slices. Pour over most of the dressing and give it all a toss to combine. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve. Arrange the beetroots on a plate, then tear open the burrata and place it on top. Sprinkle over the crispy shallots and curry leaf mixture, then pour over any extra dressing and serve."
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c57d336257bcb9100295e445629e2bab4cee1a2f6b78c9bf6fd286689301f552
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Raspberry chia seed pudding recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smooth_and_creamy_58355_16x9.jpg This low-sugar (and potentially vegan) chia seed pudding is the perfect dessert for hot days but it's also a great make-ahead breakfast for lazy mornings. This dessert provides 575 kcal, 7g protein, 22g carbohydrate (of which 11.5g sugars), 52g fat (of which 32g saturates), 12g fibre and 0.1g salt per portion. 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative)6 tbsp chia seeds 2 tbsp vanilla extract4 tsp honey, preferably raw, to taste300g/10½ raspberries20 drops pure stevia extract 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative) 6 tbsp chia seeds 2 tbsp vanilla extract 4 tsp honey, preferably raw, to taste 300g/10½ raspberries 20 drops pure stevia extract small handful toasted desiccated coconut or chopped almonds½ unwaxed orange, grated zest only small handful toasted desiccated coconut or chopped almonds ½ unwaxed orange, grated zest only Method Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet.Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight.To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet. Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet. Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight. Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight. To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. Recipe tips As an alternative to the crème fraîche you can use 80g/3oz cashews. Put the cashews in a bowl and pour over 500ml/17fl oz of cold water. Soak for 3 hours, then drain well and rinse under cold running water.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Raspberry chia seed pudding 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/smooth_and_creamy_58355_16x9.jpg This low-sugar (and potentially vegan) chia seed pudding is the perfect dessert for hot days but it's also a great make-ahead breakfast for lazy mornings. This dessert provides 575 kcal, 7g protein, 22g carbohydrate (of which 11.5g sugars), 52g fat (of which 32g saturates), 12g fibre and 0.1g salt per portion. 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative)6 tbsp chia seeds 2 tbsp vanilla extract4 tsp honey, preferably raw, to taste300g/10½ raspberries20 drops pure stevia extract 400g/14oz of full-fat crème fraîche (see the recipe tips for a vegan alternative) 6 tbsp chia seeds 2 tbsp vanilla extract 4 tsp honey, preferably raw, to taste 300g/10½ raspberries 20 drops pure stevia extract small handful toasted desiccated coconut or chopped almonds½ unwaxed orange, grated zest only small handful toasted desiccated coconut or chopped almonds ½ unwaxed orange, grated zest only Method Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet.Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight.To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet. Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet. Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight. Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight. To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest. Recipe tips As an alternative to the crème fraîche you can use 80g/3oz cashews. Put the cashews in a bowl and pour over 500ml/17fl oz of cold water. Soak for 3 hours, then drain well and rinse under cold running water."
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f9dfb0f92a8b4f42c93cbe5f8c1b680334ceb57b9c0da0a3861d0fc88f0b3a04
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Cornbread recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornbread_86386_16x9.jpg Feel free to experiment with flavours in this simple cornbread recipe: we've tried adding jalapeno peppers and cheese and both were delicious. This recipe can either be baked in tray or a muffin tin lined with paper cases. 375g/13oz plain flour225g/8oz cornmeal (also known as fine polenta)1 tsp salt4 tsp baking powder110g/4oz sugar480ml/17fl oz milk (any type)2 free-range eggs 110g/4oz butter, melted, plus extra for greasing small tin sweetcorn kernels, drained (or use fresh sweetcorn) 375g/13oz plain flour 225g/8oz cornmeal (also known as fine polenta) 1 tsp salt 4 tsp baking powder 110g/4oz sugar 480ml/17fl oz milk (any type) 2 free-range eggs 110g/4oz butter, melted, plus extra for greasing small tin sweetcorn kernels, drained (or use fresh sweetcorn) Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases).In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases). Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases). In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.
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"url": "https://www.bbc.co.uk/food/recipes/cornbread_86386",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cornbread recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornbread_86386_16x9.jpg Feel free to experiment with flavours in this simple cornbread recipe: we've tried adding jalapeno peppers and cheese and both were delicious. This recipe can either be baked in tray or a muffin tin lined with paper cases. 375g/13oz plain flour225g/8oz cornmeal (also known as fine polenta)1 tsp salt4 tsp baking powder110g/4oz sugar480ml/17fl oz milk (any type)2 free-range eggs 110g/4oz butter, melted, plus extra for greasing small tin sweetcorn kernels, drained (or use fresh sweetcorn) 375g/13oz plain flour 225g/8oz cornmeal (also known as fine polenta) 1 tsp salt 4 tsp baking powder 110g/4oz sugar 480ml/17fl oz milk (any type) 2 free-range eggs 110g/4oz butter, melted, plus extra for greasing small tin sweetcorn kernels, drained (or use fresh sweetcorn) Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases).In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases). Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases). In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting."
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3fe47b1460c91658f165b8a2bad8dea71c6155ddb707ad333ecdd5e45c31fa77
|
Hedgerow jelly recipe
Bearing in mind the berries bring the flavour in this recipe and the crab apples bring an amazing gelling quality, use a mix of roughly 40–50 per cent crab apples to berries. If you can’t find crab apples, replace with some sharp cooking apples. Make a quick note of what ingredients are used because, if you produce an absolute winner, you can recreate it another year. The setting point gel test is traditionally known as the ‘wrinkle’ test but I prefer to call it the gel test because at this point it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam or jelly is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. You can add a few cloves, cinnamon sticks, star anise or other warming spices when the fruit is being cooked, if you like.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hedgerow jelly recipe",
"content": "Bearing in mind the berries bring the flavour in this recipe and the crab apples bring an amazing gelling quality, use a mix of roughly 40–50 per cent crab apples to berries. If you can’t find crab apples, replace with some sharp cooking apples. Make a quick note of what ingredients are used because, if you produce an absolute winner, you can recreate it another year. The setting point gel test is traditionally known as the ‘wrinkle’ test but I prefer to call it the gel test because at this point it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam or jelly is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. You can add a few cloves, cinnamon sticks, star anise or other warming spices when the fruit is being cooked, if you like."
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a08e496e261ef4b9f75c92806c266cc8fb49d5bcc8dda7a3d96e40cd11e15cb2
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Pork chops with sloe sauce and Savoy cabbage recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chops_with_sloe_28266_16x9.jpg This classic pork chop dinner is full of winter flavours – perfect after a long walk. If you can’t find sloes you could use plums or damsons. 1 small Savoy cabbage (about 400g/14oz), core removed, leaves shredded1–2 tbsp virgin rapeseed oil2 pork chops (each about 250g/9oz)1 tsp olive oilsalt and freshly ground black pepper 1 small Savoy cabbage (about 400g/14oz), core removed, leaves shredded 1–2 tbsp virgin rapeseed oil 2 pork chops (each about 250g/9oz) 1 tsp olive oil salt and freshly ground black pepper handful of sloes or bullaces (approximately 100g/3½oz)15g/½oz butter (only needed if the pork chops don’t yield much fat)1 banana shallot, finely chopped1 large garlic clove, finely chopped or grated100ml/3½fl oz red winefew sprigs fresh thyme100–120ml/3½–4fl oz chicken or other meat stock1 tbsp runny honey or soft brown sugar handful of sloes or bullaces (approximately 100g/3½oz) 15g/½oz butter (only needed if the pork chops don’t yield much fat) 1 banana shallot, finely chopped 1 large garlic clove, finely chopped or grated 100ml/3½fl oz red wine few sprigs fresh thyme 100–120ml/3½–4fl oz chicken or other meat stock 1 tbsp runny honey or soft brown sugar Method Put the cabbage in a large lidded pan. Cover with water and boil for 3 minutes. Drain and return to the pan. Add the rapeseed oil and stir to coat the cabbage. Season with salt and pepper. Cover and cook over a very low heat, stirring the cabbage every now and again, for 20 minutes or until softened. Rub the chops with the olive oil and season on both sides with salt and pepper. Cook for 4–6 minutes on each side (depending on thickness), until cooked through, or until they reach an internal temperature of 71C. Make sure you brown the fat along the edge. Cover with kitchen foil and rest for about 5 minutes while you make the sauce. Reserve a tablespoon of pork fat from the pan.To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier). Put in a small pan and add just enough water to cover (approximately 150ml/¼ pint). Bring to the boil, then reduce the heat and poach for a few minutes to allow them to break down a little. Set aside.In another saucepan, heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes. Stir in the remaining ingredients and the poached fruit, including any poaching water. Bring to the boil, then simmer for 3–5 minutes. Taste the sauce and add a little more honey or sugar, if needed. Season to taste with salt and pepper. Serve the sauce over the rested pork chops, alongside the cabbage. Put the cabbage in a large lidded pan. Cover with water and boil for 3 minutes. Drain and return to the pan. Add the rapeseed oil and stir to coat the cabbage. Season with salt and pepper. Cover and cook over a very low heat, stirring the cabbage every now and again, for 20 minutes or until softened. Put the cabbage in a large lidded pan. Cover with water and boil for 3 minutes. Drain and return to the pan. Add the rapeseed oil and stir to coat the cabbage. Season with salt and pepper. Cover and cook over a very low heat, stirring the cabbage every now and again, for 20 minutes or until softened. Rub the chops with the olive oil and season on both sides with salt and pepper. Cook for 4–6 minutes on each side (depending on thickness), until cooked through, or until they reach an internal temperature of 71C. Make sure you brown the fat along the edge. Cover with kitchen foil and rest for about 5 minutes while you make the sauce. Reserve a tablespoon of pork fat from the pan. Rub the chops with the olive oil and season on both sides with salt and pepper. Cook for 4–6 minutes on each side (depending on thickness), until cooked through, or until they reach an internal temperature of 71C. Make sure you brown the fat along the edge. Cover with kitchen foil and rest for about 5 minutes while you make the sauce. Reserve a tablespoon of pork fat from the pan. To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier). Put in a small pan and add just enough water to cover (approximately 150ml/¼ pint). Bring to the boil, then reduce the heat and poach for a few minutes to allow them to break down a little. Set aside. To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier). Put in a small pan and add just enough water to cover (approximately 150ml/¼ pint). Bring to the boil, then reduce the heat and poach for a few minutes to allow them to break down a little. Set aside. In another saucepan, heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes. Stir in the remaining ingredients and the poached fruit, including any poaching water. Bring to the boil, then simmer for 3–5 minutes. Taste the sauce and add a little more honey or sugar, if needed. Season to taste with salt and pepper. In another saucepan, heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes. Stir in the remaining ingredients and the poached fruit, including any poaching water. Bring to the boil, then simmer for 3–5 minutes. Taste the sauce and add a little more honey or sugar, if needed. Season to taste with salt and pepper. Serve the sauce over the rested pork chops, alongside the cabbage. Serve the sauce over the rested pork chops, alongside the cabbage. Recipe tips Sloes are very seasonal and ready to be picked in October and November. Traditionally they were picked after the first frost, but you could pick them earlier and freeze to mimic that first frost. The theory behind this is that the frost splits the skins so the juices are released easily when cooking. You can use frozen sloes in this recipe, they will just take a little longer to cook down. You’ll need to remove the stones after cooking.
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"title": "Pork chops with sloe sauce and Savoy cabbage recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chops_with_sloe_28266_16x9.jpg This classic pork chop dinner is full of winter flavours – perfect after a long walk. If you can’t find sloes you could use plums or damsons. 1 small Savoy cabbage (about 400g/14oz), core removed, leaves shredded1–2 tbsp virgin rapeseed oil2 pork chops (each about 250g/9oz)1 tsp olive oilsalt and freshly ground black pepper 1 small Savoy cabbage (about 400g/14oz), core removed, leaves shredded 1–2 tbsp virgin rapeseed oil 2 pork chops (each about 250g/9oz) 1 tsp olive oil salt and freshly ground black pepper handful of sloes or bullaces (approximately 100g/3½oz)15g/½oz butter (only needed if the pork chops don’t yield much fat)1 banana shallot, finely chopped1 large garlic clove, finely chopped or grated100ml/3½fl oz red winefew sprigs fresh thyme100–120ml/3½–4fl oz chicken or other meat stock1 tbsp runny honey or soft brown sugar handful of sloes or bullaces (approximately 100g/3½oz) 15g/½oz butter (only needed if the pork chops don’t yield much fat) 1 banana shallot, finely chopped 1 large garlic clove, finely chopped or grated 100ml/3½fl oz red wine few sprigs fresh thyme 100–120ml/3½–4fl oz chicken or other meat stock 1 tbsp runny honey or soft brown sugar Method Put the cabbage in a large lidded pan. Cover with water and boil for 3 minutes. Drain and return to the pan. Add the rapeseed oil and stir to coat the cabbage. Season with salt and pepper. Cover and cook over a very low heat, stirring the cabbage every now and again, for 20 minutes or until softened. Rub the chops with the olive oil and season on both sides with salt and pepper. Cook for 4–6 minutes on each side (depending on thickness), until cooked through, or until they reach an internal temperature of 71C. Make sure you brown the fat along the edge. Cover with kitchen foil and rest for about 5 minutes while you make the sauce. Reserve a tablespoon of pork fat from the pan.To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier). Put in a small pan and add just enough water to cover (approximately 150ml/¼ pint). Bring to the boil, then reduce the heat and poach for a few minutes to allow them to break down a little. Set aside.In another saucepan, heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes. Stir in the remaining ingredients and the poached fruit, including any poaching water. Bring to the boil, then simmer for 3–5 minutes. Taste the sauce and add a little more honey or sugar, if needed. Season to taste with salt and pepper. Serve the sauce over the rested pork chops, alongside the cabbage. Put the cabbage in a large lidded pan. Cover with water and boil for 3 minutes. Drain and return to the pan. Add the rapeseed oil and stir to coat the cabbage. Season with salt and pepper. Cover and cook over a very low heat, stirring the cabbage every now and again, for 20 minutes or until softened. Put the cabbage in a large lidded pan. Cover with water and boil for 3 minutes. Drain and return to the pan. Add the rapeseed oil and stir to coat the cabbage. Season with salt and pepper. Cover and cook over a very low heat, stirring the cabbage every now and again, for 20 minutes or until softened. Rub the chops with the olive oil and season on both sides with salt and pepper. Cook for 4–6 minutes on each side (depending on thickness), until cooked through, or until they reach an internal temperature of 71C. Make sure you brown the fat along the edge. Cover with kitchen foil and rest for about 5 minutes while you make the sauce. Reserve a tablespoon of pork fat from the pan. Rub the chops with the olive oil and season on both sides with salt and pepper. Cook for 4–6 minutes on each side (depending on thickness), until cooked through, or until they reach an internal temperature of 71C. Make sure you brown the fat along the edge. Cover with kitchen foil and rest for about 5 minutes while you make the sauce. Reserve a tablespoon of pork fat from the pan. To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier). Put in a small pan and add just enough water to cover (approximately 150ml/¼ pint). Bring to the boil, then reduce the heat and poach for a few minutes to allow them to break down a little. Set aside. To make the sauce, stone the sloes using your fingers or a cherry stoner (alternatively, stone them after cooking, which is messy but easier). Put in a small pan and add just enough water to cover (approximately 150ml/¼ pint). Bring to the boil, then reduce the heat and poach for a few minutes to allow them to break down a little. Set aside. In another saucepan, heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes. Stir in the remaining ingredients and the poached fruit, including any poaching water. Bring to the boil, then simmer for 3–5 minutes. Taste the sauce and add a little more honey or sugar, if needed. Season to taste with salt and pepper. In another saucepan, heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes. Stir in the remaining ingredients and the poached fruit, including any poaching water. Bring to the boil, then simmer for 3–5 minutes. Taste the sauce and add a little more honey or sugar, if needed. Season to taste with salt and pepper. Serve the sauce over the rested pork chops, alongside the cabbage. Serve the sauce over the rested pork chops, alongside the cabbage. Recipe tips Sloes are very seasonal and ready to be picked in October and November. Traditionally they were picked after the first frost, but you could pick them earlier and freeze to mimic that first frost. The theory behind this is that the frost splits the skins so the juices are released easily when cooking. You can use frozen sloes in this recipe, they will just take a little longer to cook down. You’ll need to remove the stones after cooking."
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Sloe gin and blackberry jelly recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloeginandblackberry_89779_16x9.jpg This sloe gin jelly recipe couldn't be easier! Make the most of the hedgerows with this tasty grown-up jelly recipe that's elegant with a kick. 4 gelatine leaves, broken up and soaked in warm water600g/1lb 5oz blackberries400ml/14fl oz water4 tbsp caster sugar½ lemon150ml/¼ pint sloe gin 4 gelatine leaves, broken up and soaked in warm water 600g/1lb 5oz blackberries 400ml/14fl oz water 4 tbsp caster sugar ½ lemon 150ml/¼ pint sloe gin Method Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours.Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce.Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps.Remove from the heat and add the sloe gin.Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge.To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds.Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.) Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps. Remove from the heat and add the sloe gin. Remove from the heat and add the sloe gin. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge. To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds. To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds. Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.) Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.)
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"title": "Sloe gin and blackberry jelly recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sloeginandblackberry_89779_16x9.jpg This sloe gin jelly recipe couldn't be easier! Make the most of the hedgerows with this tasty grown-up jelly recipe that's elegant with a kick. 4 gelatine leaves, broken up and soaked in warm water600g/1lb 5oz blackberries400ml/14fl oz water4 tbsp caster sugar½ lemon150ml/¼ pint sloe gin 4 gelatine leaves, broken up and soaked in warm water 600g/1lb 5oz blackberries 400ml/14fl oz water 4 tbsp caster sugar ½ lemon 150ml/¼ pint sloe gin Method Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours.Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce.Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps.Remove from the heat and add the sloe gin.Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge.To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds.Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.) Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps. Remove from the heat and add the sloe gin. Remove from the heat and add the sloe gin. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge. To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds. To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds. Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.) Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.)"
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Blackberry fool with hazelnut biscuits recipe
To make the biscuits, preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6–8 minutes, or until golden brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls onto the prepared baking trays, spaced well apart to allow for spreading. Press the biscuits to flatten until they are around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. You can now store the biscuits in an airtight tin and eat within five days.To make the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest.Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve set over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far. When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined. Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits. To make the biscuits, preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6–8 minutes, or until golden brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool. To make the biscuits, preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6–8 minutes, or until golden brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool. Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands. Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands. Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls onto the prepared baking trays, spaced well apart to allow for spreading. Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls onto the prepared baking trays, spaced well apart to allow for spreading. Press the biscuits to flatten until they are around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. You can now store the biscuits in an airtight tin and eat within five days. Press the biscuits to flatten until they are around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. You can now store the biscuits in an airtight tin and eat within five days. To make the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. To make the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest. Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve set over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve set over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far. When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined. When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined. Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits. Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.
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"title": "Blackberry fool with hazelnut biscuits recipe",
"content": "To make the biscuits, preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6–8 minutes, or until golden brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls onto the prepared baking trays, spaced well apart to allow for spreading. Press the biscuits to flatten until they are around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. You can now store the biscuits in an airtight tin and eat within five days.To make the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest.Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve set over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far. When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined. Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits. To make the biscuits, preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6–8 minutes, or until golden brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool. To make the biscuits, preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6–8 minutes, or until golden brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool. Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands. Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands. Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls onto the prepared baking trays, spaced well apart to allow for spreading. Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls onto the prepared baking trays, spaced well apart to allow for spreading. Press the biscuits to flatten until they are around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. You can now store the biscuits in an airtight tin and eat within five days. Press the biscuits to flatten until they are around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool. You can now store the biscuits in an airtight tin and eat within five days. To make the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. To make the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest. Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest. Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve set over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve set over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far. Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far. When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined. When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined. Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits. Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits."
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Chargrilled pumpkin with spicy mushrooms and kale recipe
An average of 0.0 out of 5 stars from 0 ratings Marcus Wareing’s warm salad of chargrilled pumpkin with spicy mushrooms and kale showcases autumn and winter vegetables, cooked in a dressing inspired by Far Eastern flavours. 1kg/2lb 4oz pumpkin or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm/1in thick wedges200g/7oz kale or cavolo nero, tough stems removed 1 lemon, juice onlyolive oil handful pumpkin seeds and sesame seeds, toasted, to serve 1kg/2lb 4oz pumpkin or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm/1in thick wedges 200g/7oz kale or cavolo nero, tough stems removed 1 lemon, juice only olive oil handful pumpkin seeds and sesame seeds, toasted, to serve 2 tbsp honey2 tbsp soy sauce1 tbsp mirin 1 tbsp sesame oil 1 tsp five-spice powderpinch dried chilli flakes 2 tbsp honey 2 tbsp soy sauce 1 tbsp mirin 1 tbsp sesame oil 1 tsp five-spice powder pinch dried chilli flakes 500g/1lb 2oz mixed mushrooms (such as oyster, chanterelle, shiitake), sliced if large2 tbsp miso paste2 tbsp butter 2 garlic cloves, sliced 500g/1lb 2oz mixed mushrooms (such as oyster, chanterelle, shiitake), sliced if large 2 tbsp miso paste 2 tbsp butter 2 garlic cloves, sliced Method To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing.Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray.Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated.To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky, Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top. To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing. To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing. Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray. Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray. Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated. Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated. To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky, To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky, Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top. Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top.
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"title": "Chargrilled pumpkin with spicy mushrooms and kale recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Marcus Wareing’s warm salad of chargrilled pumpkin with spicy mushrooms and kale showcases autumn and winter vegetables, cooked in a dressing inspired by Far Eastern flavours. 1kg/2lb 4oz pumpkin or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm/1in thick wedges200g/7oz kale or cavolo nero, tough stems removed 1 lemon, juice onlyolive oil handful pumpkin seeds and sesame seeds, toasted, to serve 1kg/2lb 4oz pumpkin or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm/1in thick wedges 200g/7oz kale or cavolo nero, tough stems removed 1 lemon, juice only olive oil handful pumpkin seeds and sesame seeds, toasted, to serve 2 tbsp honey2 tbsp soy sauce1 tbsp mirin 1 tbsp sesame oil 1 tsp five-spice powderpinch dried chilli flakes 2 tbsp honey 2 tbsp soy sauce 1 tbsp mirin 1 tbsp sesame oil 1 tsp five-spice powder pinch dried chilli flakes 500g/1lb 2oz mixed mushrooms (such as oyster, chanterelle, shiitake), sliced if large2 tbsp miso paste2 tbsp butter 2 garlic cloves, sliced 500g/1lb 2oz mixed mushrooms (such as oyster, chanterelle, shiitake), sliced if large 2 tbsp miso paste 2 tbsp butter 2 garlic cloves, sliced Method To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing.Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray.Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated.To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky, Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top. To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing. To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing. Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray. Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray. Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated. Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated. To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky, To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky, Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top. Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top."
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8127ef3ebad08e5f082412ca57bb3d3c9629d4e866c0f568a32ed85be27b056c
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Carrot cake energy bars recipe
An average of 4.2 out of 5 stars from 5 ratings The perfect afternoon pick me up. Packed with nourishing ingredients like nuts, seeds and oats. 100g/3½oz butter, cut into cubes200g/7oz oats75g/2½oz mixed seeds (such as sunflower, pumpkin etc)1 tbsp chia seeds40g/1½oz desiccated coconut3 tsp mixed spicepinch salt2 medium carrots, peeled and grated1 banana, mashed 100g/3½oz runny honey or maple syrup 100g/3½oz butter, cut into cubes 200g/7oz oats 75g/2½oz mixed seeds (such as sunflower, pumpkin etc) 1 tbsp chia seeds 40g/1½oz desiccated coconut 3 tsp mixed spice pinch salt 2 medium carrots, peeled and grated 1 banana, mashed 100g/3½oz runny honey or maple syrup 1 tbsp cream cheese 1 tbsp runny honey or maple syrup ½ tsp mixed spice 1 tbsp cream cheese 1 tbsp runny honey or maple syrup ½ tsp mixed spice Method Line a brownie tin with parchment paper.Place the butter in a small saucepan over a low heat and cook until melted (you could also do this in a microwave). Combine the oats, seeds, coconut, mixed spice, salt and grated carrot in a bowl.Add the honey, mashed banana and melted butter and mix to combine. Spoon the mixture into the lined tin and press down with the back of a spoon, until the carrot cake mix fills the tin and the top is smooth and even. To make the topping, in a bowl, mix the cream cheese, honey and mixed spice. Spoon over the carrot cake mix and smooth over with the back of the spoon. Place in the fridge for 2 hours or overnight until firm.Once chilled, cut into 12 even sized bars. Line a brownie tin with parchment paper. Line a brownie tin with parchment paper. Place the butter in a small saucepan over a low heat and cook until melted (you could also do this in a microwave). Place the butter in a small saucepan over a low heat and cook until melted (you could also do this in a microwave). Combine the oats, seeds, coconut, mixed spice, salt and grated carrot in a bowl. Combine the oats, seeds, coconut, mixed spice, salt and grated carrot in a bowl. Add the honey, mashed banana and melted butter and mix to combine. Add the honey, mashed banana and melted butter and mix to combine. Spoon the mixture into the lined tin and press down with the back of a spoon, until the carrot cake mix fills the tin and the top is smooth and even. Spoon the mixture into the lined tin and press down with the back of a spoon, until the carrot cake mix fills the tin and the top is smooth and even. To make the topping, in a bowl, mix the cream cheese, honey and mixed spice. Spoon over the carrot cake mix and smooth over with the back of the spoon. Place in the fridge for 2 hours or overnight until firm. To make the topping, in a bowl, mix the cream cheese, honey and mixed spice. Spoon over the carrot cake mix and smooth over with the back of the spoon. Place in the fridge for 2 hours or overnight until firm. Once chilled, cut into 12 even sized bars. Once chilled, cut into 12 even sized bars.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/carrot_cake_energy_bars_47812",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Carrot cake energy bars recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings The perfect afternoon pick me up. Packed with nourishing ingredients like nuts, seeds and oats. 100g/3½oz butter, cut into cubes200g/7oz oats75g/2½oz mixed seeds (such as sunflower, pumpkin etc)1 tbsp chia seeds40g/1½oz desiccated coconut3 tsp mixed spicepinch salt2 medium carrots, peeled and grated1 banana, mashed 100g/3½oz runny honey or maple syrup 100g/3½oz butter, cut into cubes 200g/7oz oats 75g/2½oz mixed seeds (such as sunflower, pumpkin etc) 1 tbsp chia seeds 40g/1½oz desiccated coconut 3 tsp mixed spice pinch salt 2 medium carrots, peeled and grated 1 banana, mashed 100g/3½oz runny honey or maple syrup 1 tbsp cream cheese 1 tbsp runny honey or maple syrup ½ tsp mixed spice 1 tbsp cream cheese 1 tbsp runny honey or maple syrup ½ tsp mixed spice Method Line a brownie tin with parchment paper.Place the butter in a small saucepan over a low heat and cook until melted (you could also do this in a microwave). Combine the oats, seeds, coconut, mixed spice, salt and grated carrot in a bowl.Add the honey, mashed banana and melted butter and mix to combine. Spoon the mixture into the lined tin and press down with the back of a spoon, until the carrot cake mix fills the tin and the top is smooth and even. To make the topping, in a bowl, mix the cream cheese, honey and mixed spice. Spoon over the carrot cake mix and smooth over with the back of the spoon. Place in the fridge for 2 hours or overnight until firm.Once chilled, cut into 12 even sized bars. Line a brownie tin with parchment paper. Line a brownie tin with parchment paper. Place the butter in a small saucepan over a low heat and cook until melted (you could also do this in a microwave). Place the butter in a small saucepan over a low heat and cook until melted (you could also do this in a microwave). Combine the oats, seeds, coconut, mixed spice, salt and grated carrot in a bowl. Combine the oats, seeds, coconut, mixed spice, salt and grated carrot in a bowl. Add the honey, mashed banana and melted butter and mix to combine. Add the honey, mashed banana and melted butter and mix to combine. Spoon the mixture into the lined tin and press down with the back of a spoon, until the carrot cake mix fills the tin and the top is smooth and even. Spoon the mixture into the lined tin and press down with the back of a spoon, until the carrot cake mix fills the tin and the top is smooth and even. To make the topping, in a bowl, mix the cream cheese, honey and mixed spice. Spoon over the carrot cake mix and smooth over with the back of the spoon. Place in the fridge for 2 hours or overnight until firm. To make the topping, in a bowl, mix the cream cheese, honey and mixed spice. Spoon over the carrot cake mix and smooth over with the back of the spoon. Place in the fridge for 2 hours or overnight until firm. Once chilled, cut into 12 even sized bars. Once chilled, cut into 12 even sized bars."
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5c43bc557a64cf4eea55be0e95753d59ad918bf68ea447d4f3b0e7aa3d182589
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Turkey curry recipe
An average of 4.7 out of 5 stars from 106 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkeycurry_78850_16x9.jpg With plenty of fresh ginger, warming spices and tangy yoghurt, this quick and easy turkey curry is a satisfying way to use up leftover turkey. It's not too heavy either, which is exactly what's needed post-Christmas. Delicious served with rice or warm naan bread. 20g/¾oz fresh coriander, stalks and leaves 2 tbsp butter 1 tbsp coconut oil or olive oil 1 onion, chopped2 garlic cloves, finely chopped 20g/¾oz ginger, peeled and finely chopped 2 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander ½ tsp ground cinnamon½–1 red chilli, finely chopped (to taste)400g tin chopped tomatoes 100ml/3½fl oz turkey or chicken stock 350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded125g/4½oz baby spinach 100g/3½oz natural yoghurt salt and freshly ground black pepper 20g/¾oz fresh coriander, stalks and leaves 2 tbsp butter 1 tbsp coconut oil or olive oil 1 onion, chopped 2 garlic cloves, finely chopped 20g/¾oz ginger, peeled and finely chopped 2 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander ½ tsp ground cinnamon ½–1 red chilli, finely chopped (to taste) 400g tin chopped tomatoes 100ml/3½fl oz turkey or chicken stock 350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded 125g/4½oz baby spinach 100g/3½oz natural yoghurt salt and freshly ground black pepper Method Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles. In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to turn golden brown. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled.Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt, then turn off the heat and stir through the yoghurt and most of the coriander leaves. Serve the turkey curry hot with the reserved coriander leaves scattered on top. Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles. Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles. In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to turn golden brown. In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to turn golden brown. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled. Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt, then turn off the heat and stir through the yoghurt and most of the coriander leaves. Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt, then turn off the heat and stir through the yoghurt and most of the coriander leaves. Serve the turkey curry hot with the reserved coriander leaves scattered on top. Serve the turkey curry hot with the reserved coriander leaves scattered on top. Recipe tips If you want to freeze your turkey curry for another day, cool the sauce down before adding the turkey. Mix the cold leftover turkey with the cold sauce and freeze. Add the spinach on reheating. The curry will freeze for up to 3 months. You can use frozen spinach instead of baby spinach, but you will need to thaw it and squeeze out any excess moisture before adding to the curry.
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"url": "https://www.bbc.co.uk/food/recipes/turkeycurry_78850",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turkey curry recipe",
"content": "An average of 4.7 out of 5 stars from 106 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkeycurry_78850_16x9.jpg With plenty of fresh ginger, warming spices and tangy yoghurt, this quick and easy turkey curry is a satisfying way to use up leftover turkey. It's not too heavy either, which is exactly what's needed post-Christmas. Delicious served with rice or warm naan bread. 20g/¾oz fresh coriander, stalks and leaves 2 tbsp butter 1 tbsp coconut oil or olive oil 1 onion, chopped2 garlic cloves, finely chopped 20g/¾oz ginger, peeled and finely chopped 2 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander ½ tsp ground cinnamon½–1 red chilli, finely chopped (to taste)400g tin chopped tomatoes 100ml/3½fl oz turkey or chicken stock 350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded125g/4½oz baby spinach 100g/3½oz natural yoghurt salt and freshly ground black pepper 20g/¾oz fresh coriander, stalks and leaves 2 tbsp butter 1 tbsp coconut oil or olive oil 1 onion, chopped 2 garlic cloves, finely chopped 20g/¾oz ginger, peeled and finely chopped 2 tsp ground cumin 1 tsp ground turmeric 1 tsp ground coriander ½ tsp ground cinnamon ½–1 red chilli, finely chopped (to taste) 400g tin chopped tomatoes 100ml/3½fl oz turkey or chicken stock 350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded 125g/4½oz baby spinach 100g/3½oz natural yoghurt salt and freshly ground black pepper Method Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles. In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to turn golden brown. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled.Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt, then turn off the heat and stir through the yoghurt and most of the coriander leaves. Serve the turkey curry hot with the reserved coriander leaves scattered on top. Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles. Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles. In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to turn golden brown. In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to turn golden brown. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled. Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt, then turn off the heat and stir through the yoghurt and most of the coriander leaves. Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt, then turn off the heat and stir through the yoghurt and most of the coriander leaves. Serve the turkey curry hot with the reserved coriander leaves scattered on top. Serve the turkey curry hot with the reserved coriander leaves scattered on top. Recipe tips If you want to freeze your turkey curry for another day, cool the sauce down before adding the turkey. Mix the cold leftover turkey with the cold sauce and freeze. Add the spinach on reheating. The curry will freeze for up to 3 months. You can use frozen spinach instead of baby spinach, but you will need to thaw it and squeeze out any excess moisture before adding to the curry."
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6f608ea4e32406c9424fbfbcadd2e922332f56adbfe5f712aacb27506632aa68
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Razor clams with crisp pork belly recipe
Razor clams with crisp pork belly, fennel and ginger An average of 0.0 out of 5 stars from 0 ratings Surf and turf with a difference! Juicy razor clams are the perfect match for crisp pork belly. 500g/1lb 2oz piece rindless pork belly2 tbsp salt1 tsp coriander seeds¼ bunch fresh thyme2 bay leaves½ tsp peppercorns1 litre/1¾ pints duck fat 500g/1lb 2oz piece rindless pork belly 2 tbsp salt 1 tsp coriander seeds ¼ bunch fresh thyme 2 bay leaves ½ tsp peppercorns 1 litre/1¾ pints duck fat 1 tbsp olive oil1 fennel bulb, diced, trimmings and green fronds removed, chopped and reserved 4 spring onions, diced, tops chopped and reserved5cm/2in piece ginger, peeled and finely chopped 100ml/3½fl oz vermouth 100ml/3½fl oz white wine vinegar 100ml/3½fl oz double cream50g/1¾oz butter250ml/9fl oz white wine 6 razor clams, cleaned2 tbsp panko crumbs 2 tbsp finely grated Parmesan salt and freshly ground black pepper 1 tbsp olive oil 1 fennel bulb, diced, trimmings and green fronds removed, chopped and reserved 4 spring onions, diced, tops chopped and reserved 5cm/2in piece ginger, peeled and finely chopped 100ml/3½fl oz vermouth 100ml/3½fl oz white wine vinegar 100ml/3½fl oz double cream 50g/1¾oz butter 250ml/9fl oz white wine 6 razor clams, cleaned 2 tbsp panko crumbs 2 tbsp finely grated Parmesan salt and freshly ground black pepper Method To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. The next day, dust off the salt and place the pork into a large saucepan. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. Gently heat and poach the pork over a low heat for 2 hours. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Add the cream and reduce again by half. Season to taste with salt and pepper and stir in the fennel fronds. Keep warm. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat the butter in a lidded saucepan over a low heat. Add the wine, turn up the heat and bring to the boil. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces.Strain the cooking liquor and reduce by three quarters. Add to the vegetable and cream mixture, along with the clam meat. Preheat the grill to high. Slice the pork belly and crisp up 6 slices in a frying pan over a high heat. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Serve with the pork. To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. The next day, dust off the salt and place the pork into a large saucepan. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. Gently heat and poach the pork over a low heat for 2 hours. The next day, dust off the salt and place the pork into a large saucepan. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. Gently heat and poach the pork over a low heat for 2 hours. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Add the cream and reduce again by half. Season to taste with salt and pepper and stir in the fennel fronds. Keep warm. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Add the cream and reduce again by half. Season to taste with salt and pepper and stir in the fennel fronds. Keep warm. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat the butter in a lidded saucepan over a low heat. Add the wine, turn up the heat and bring to the boil. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat the butter in a lidded saucepan over a low heat. Add the wine, turn up the heat and bring to the boil. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces. Strain the cooking liquor and reduce by three quarters. Add to the vegetable and cream mixture, along with the clam meat. Strain the cooking liquor and reduce by three quarters. Add to the vegetable and cream mixture, along with the clam meat. Preheat the grill to high. Preheat the grill to high. Slice the pork belly and crisp up 6 slices in a frying pan over a high heat. Slice the pork belly and crisp up 6 slices in a frying pan over a high heat. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Serve with the pork. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Serve with the pork.
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"delivery_version": "v1.0",
"title": "Razor clams with crisp pork belly recipe",
"content": "Razor clams with crisp pork belly, fennel and ginger An average of 0.0 out of 5 stars from 0 ratings Surf and turf with a difference! Juicy razor clams are the perfect match for crisp pork belly. 500g/1lb 2oz piece rindless pork belly2 tbsp salt1 tsp coriander seeds¼ bunch fresh thyme2 bay leaves½ tsp peppercorns1 litre/1¾ pints duck fat 500g/1lb 2oz piece rindless pork belly 2 tbsp salt 1 tsp coriander seeds ¼ bunch fresh thyme 2 bay leaves ½ tsp peppercorns 1 litre/1¾ pints duck fat 1 tbsp olive oil1 fennel bulb, diced, trimmings and green fronds removed, chopped and reserved 4 spring onions, diced, tops chopped and reserved5cm/2in piece ginger, peeled and finely chopped 100ml/3½fl oz vermouth 100ml/3½fl oz white wine vinegar 100ml/3½fl oz double cream50g/1¾oz butter250ml/9fl oz white wine 6 razor clams, cleaned2 tbsp panko crumbs 2 tbsp finely grated Parmesan salt and freshly ground black pepper 1 tbsp olive oil 1 fennel bulb, diced, trimmings and green fronds removed, chopped and reserved 4 spring onions, diced, tops chopped and reserved 5cm/2in piece ginger, peeled and finely chopped 100ml/3½fl oz vermouth 100ml/3½fl oz white wine vinegar 100ml/3½fl oz double cream 50g/1¾oz butter 250ml/9fl oz white wine 6 razor clams, cleaned 2 tbsp panko crumbs 2 tbsp finely grated Parmesan salt and freshly ground black pepper Method To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. The next day, dust off the salt and place the pork into a large saucepan. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. Gently heat and poach the pork over a low heat for 2 hours. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Add the cream and reduce again by half. Season to taste with salt and pepper and stir in the fennel fronds. Keep warm. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat the butter in a lidded saucepan over a low heat. Add the wine, turn up the heat and bring to the boil. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces.Strain the cooking liquor and reduce by three quarters. Add to the vegetable and cream mixture, along with the clam meat. Preheat the grill to high. Slice the pork belly and crisp up 6 slices in a frying pan over a high heat. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Serve with the pork. To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. To make the pork belly, sprinkle the pork with the salt, cover with cling film and place in the fridge overnight. The next day, dust off the salt and place the pork into a large saucepan. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. Gently heat and poach the pork over a low heat for 2 hours. The next day, dust off the salt and place the pork into a large saucepan. Add the coriander seeds, thyme, bay leaves, peppercorns and duck fat. Gently heat and poach the pork over a low heat for 2 hours. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Add the cream and reduce again by half. Season to taste with salt and pepper and stir in the fennel fronds. Keep warm. Heat the olive oil in a saucepan and fry the fennel, spring onions and ginger over a medium heat for 10 minutes, until soft. Add the vermouth and vinegar, bring to the boil and reduce the volume of the liquid by half. Add the cream and reduce again by half. Season to taste with salt and pepper and stir in the fennel fronds. Keep warm. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat the butter in a lidded saucepan over a low heat. Add the wine, turn up the heat and bring to the boil. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces. To cook the clams, discard any clams with broken shells and any that refuse to close when tapped. Heat the butter in a lidded saucepan over a low heat. Add the wine, turn up the heat and bring to the boil. Add the clams and simmer with the lid on for 5 minutes, or until cooked through. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces. Strain the cooking liquor and reduce by three quarters. Add to the vegetable and cream mixture, along with the clam meat. Strain the cooking liquor and reduce by three quarters. Add to the vegetable and cream mixture, along with the clam meat. Preheat the grill to high. Preheat the grill to high. Slice the pork belly and crisp up 6 slices in a frying pan over a high heat. Slice the pork belly and crisp up 6 slices in a frying pan over a high heat. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Serve with the pork. Fill the clam shells with the vegetable and clam mixture, sprinkle with the breadcrumbs and Parmesan and grill for a couple of minutes until golden-brown. Serve with the pork."
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20e7ecf425a6f73a5d11fcf648ddb624f24429d82b5c777ee09db70184af8444
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Mary Berry's roast turkey crown recipe
You can freeze any leftover roast turkey meat, well wrapped, for up to a month. How long to defrost a turkey crown? If you have brought a frozen turkey crown, you will need to defrost it in the fridge for at least 24 hours, and longer if it is over 2kg. Place on a tray to catch any juices. Once it is fully defrosted, it can stay in the fridge for up to a day longer if necessary. Remove any packaging, pat dry with kitchen paper if necessary and leave at room temperature for 30–60 minutes before roasting. How long should a turkey crown rest before carving? Once your turkey crown is cooked, lift carefully out of the tin and place on a board (ideally with a groove to catch the juices) or warmed serving platter. Cover with kitchen foil and then a couple of dry tea towels and leave to rest for 30–40 minutes. This will allow the juices to settle back into the meat and will help keep the turkey warm until you are ready to carve. Any juices that collect beneath the turkey can be added to the gravy. As soon as the turkey is carved and served, allow any remaining meat to cool completely. Should turkey crown be at room temperature before cooking? Allow your turkey to spend 30–60 minutes at room temperature before roasting. This will help it cook more evenly and efficiently. Can I cook a turkey crown from frozen? Certain turkey products, such as crowns and breasts can be cooked from frozen – which saves fridge space over the festive period. Follow pack instructions carefully and ensure the turkey is completely cooked before serving. It’s easy to undercook a turkey from frozen. How do you roast a turkey without drying it out? The secret to a moist turkey is to protect the breast and not to overcook it. Turkey breast is a lean meat and can dry out if it isn’t protected from the intense heat of an oven. Smaller turkey crowns come from younger birds and have less fat under the skin too, so you need to be particularly careful with them. Place in a roasting tin that they fit pretty snugly in – some turkey crowns come in a foil tin. The moisture that collects under the crowns as they cook helps keep them moist. In a large tin, this can evaporate off quickly. It’s always best to cover the breasts with something fatty (like butter, as is used in this recipe, or bacon). Covering with oiled non-stick baking paper and kitchen foil for the majority of the cooking time also helps. Ideally, cover the turkey and its tin with the paper and foil, to make a tent in which the moisture remains, rather than just covering the turkey itself. Only remove the paper and foil for the last 30 minutes or so to allow the bacon and skin to brown. You could even place on top of a bed of sliced onion and carrots, or orange quarters to create extra moisture – and help make a super-tasty gravy afterwards. How long does it take to roast a turkey crown? Depending on the weight, the cooking time of turkey crowns will vary. There will be guidelines on the packaging or you can use our roasting calculator . A digital food thermometer is useful for checking the turkey is cooked before it overcooks. Push the probe into the thickest part of the breast in a couple of places. It should reach 75C. The time taken for the last 10 degrees can be very short, so if it’s close when you test, don’t leave for too long before testing again. Resting turkey can also rise in temperature, so if you are happy that your turkey will hold at 70C for 2 minutes, you could take it out of the oven a little earlier. If you don’t have a digital thermometer, you can test that the bird is cooked by cutting into the thickest part of the breast and checking that none of the meat is pink and any juices run clear. (Bear in mind that bacon will sometimes make turkey meat look a little pink close to the surface.) Can you cook turkey the day before? If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a shallow ovenproof dish. Cover and chill until 30 minutes before serving. Make the gravy, cool and cover and chill. Roughly 45 minutes before serving, drizzle the turkey with gravy then cover tightly in kitchen foil and reheat in the oven at around 190C/180C Fan/Gas 5, or until piping hot. You may need to turn the slices over halfway through, depending on how much you are reheating. Alternatively, you could reheat the turkey in the microwave with some gravy to help keep it moist. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heat-proof plate above a pan of simmering water, or in a steamer. Benefits of turkey crown versus turkey breast? Turkey crowns can look more impressive served at the table and are a good choice if your family prefers the white meat. Turkey breasts are good for stuffing and can come from older birds, which means they are more likely to have a better flavour and a little more fat under the skin which will help them brown beautifully. The cavity under a turkey crown means it will cook more quickly, but it is also more likely to dry out.
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"content": "You can freeze any leftover roast turkey meat, well wrapped, for up to a month. How long to defrost a turkey crown? If you have brought a frozen turkey crown, you will need to defrost it in the fridge for at least 24 hours, and longer if it is over 2kg. Place on a tray to catch any juices. Once it is fully defrosted, it can stay in the fridge for up to a day longer if necessary. Remove any packaging, pat dry with kitchen paper if necessary and leave at room temperature for 30–60 minutes before roasting. How long should a turkey crown rest before carving? Once your turkey crown is cooked, lift carefully out of the tin and place on a board (ideally with a groove to catch the juices) or warmed serving platter. Cover with kitchen foil and then a couple of dry tea towels and leave to rest for 30–40 minutes. This will allow the juices to settle back into the meat and will help keep the turkey warm until you are ready to carve. Any juices that collect beneath the turkey can be added to the gravy. As soon as the turkey is carved and served, allow any remaining meat to cool completely. Should turkey crown be at room temperature before cooking? Allow your turkey to spend 30–60 minutes at room temperature before roasting. This will help it cook more evenly and efficiently. Can I cook a turkey crown from frozen? Certain turkey products, such as crowns and breasts can be cooked from frozen – which saves fridge space over the festive period. Follow pack instructions carefully and ensure the turkey is completely cooked before serving. It’s easy to undercook a turkey from frozen. How do you roast a turkey without drying it out? The secret to a moist turkey is to protect the breast and not to overcook it. Turkey breast is a lean meat and can dry out if it isn’t protected from the intense heat of an oven. Smaller turkey crowns come from younger birds and have less fat under the skin too, so you need to be particularly careful with them. Place in a roasting tin that they fit pretty snugly in – some turkey crowns come in a foil tin. The moisture that collects under the crowns as they cook helps keep them moist. In a large tin, this can evaporate off quickly. It’s always best to cover the breasts with something fatty (like butter, as is used in this recipe, or bacon). Covering with oiled non-stick baking paper and kitchen foil for the majority of the cooking time also helps. Ideally, cover the turkey and its tin with the paper and foil, to make a tent in which the moisture remains, rather than just covering the turkey itself. Only remove the paper and foil for the last 30 minutes or so to allow the bacon and skin to brown. You could even place on top of a bed of sliced onion and carrots, or orange quarters to create extra moisture – and help make a super-tasty gravy afterwards. How long does it take to roast a turkey crown? Depending on the weight, the cooking time of turkey crowns will vary. There will be guidelines on the packaging or you can use our roasting calculator . A digital food thermometer is useful for checking the turkey is cooked before it overcooks. Push the probe into the thickest part of the breast in a couple of places. It should reach 75C. The time taken for the last 10 degrees can be very short, so if it’s close when you test, don’t leave for too long before testing again. Resting turkey can also rise in temperature, so if you are happy that your turkey will hold at 70C for 2 minutes, you could take it out of the oven a little earlier. If you don’t have a digital thermometer, you can test that the bird is cooked by cutting into the thickest part of the breast and checking that none of the meat is pink and any juices run clear. (Bear in mind that bacon will sometimes make turkey meat look a little pink close to the surface.) Can you cook turkey the day before? If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a shallow ovenproof dish. Cover and chill until 30 minutes before serving. Make the gravy, cool and cover and chill. Roughly 45 minutes before serving, drizzle the turkey with gravy then cover tightly in kitchen foil and reheat in the oven at around 190C/180C Fan/Gas 5, or until piping hot. You may need to turn the slices over halfway through, depending on how much you are reheating. Alternatively, you could reheat the turkey in the microwave with some gravy to help keep it moist. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heat-proof plate above a pan of simmering water, or in a steamer. Benefits of turkey crown versus turkey breast? Turkey crowns can look more impressive served at the table and are a good choice if your family prefers the white meat. Turkey breasts are good for stuffing and can come from older birds, which means they are more likely to have a better flavour and a little more fat under the skin which will help them brown beautifully. The cavity under a turkey crown means it will cook more quickly, but it is also more likely to dry out."
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af57c23b2eaf26d6875d706dee5eba1401afa30d353cbf8b6ca91baae12350e4
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Campfire stew recipe
An average of 4.6 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/campfire_stew_74726_16x9.jpg A nourishing and warming low-calorie ham and bean smoky campfire stew with a little kick. Serve with your choice of steamed vegetables. This is seriously heartwarming stuff. Each serving provides 283 kcal, 36g protein, 19g carbohydrate (of which11g sugars), 7.5g fat (of which 3g saturates), 8.5g fibre and 3.1g salt. low-calorie cooking spray2 onions, roughly chopped2 red peppers, deseeded and roughly chopped4 garlic cloves, finely chopped4 celery sticks, thickly sliced2 carrots, peeled and thickly sliced300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes500ml/18fl oz chicken stock400g tin chopped tomatoes4 tbsp tomato purée400g tin cannellini beans, drained and rinsed400g tin kidney beans in chilli sauce1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika1 tbsp Worcestershire sauce1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed)salt and freshly ground back pepper low-calorie cooking spray 2 onions, roughly chopped 2 red peppers, deseeded and roughly chopped 4 garlic cloves, finely chopped 4 celery sticks, thickly sliced 2 carrots, peeled and thickly sliced 300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes 500ml/18fl oz chicken stock 400g tin chopped tomatoes 4 tbsp tomato purée 400g tin cannellini beans, drained and rinsed 400g tin kidney beans in chilli sauce 1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika 1 tbsp Worcestershire sauce 1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed) salt and freshly ground back pepper Method Preheat oven to 200C/180C Fan/Gas 6.Spray a wide, ovenproof casserole dish with the low-calorie cooking spray.Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften.Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened.Season and serve with steamed vegetables. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Season and serve with steamed vegetables. Season and serve with steamed vegetables. Recipe tips As with any stew, this is even better the next day.
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"content": "An average of 4.6 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/campfire_stew_74726_16x9.jpg A nourishing and warming low-calorie ham and bean smoky campfire stew with a little kick. Serve with your choice of steamed vegetables. This is seriously heartwarming stuff. Each serving provides 283 kcal, 36g protein, 19g carbohydrate (of which11g sugars), 7.5g fat (of which 3g saturates), 8.5g fibre and 3.1g salt. low-calorie cooking spray2 onions, roughly chopped2 red peppers, deseeded and roughly chopped4 garlic cloves, finely chopped4 celery sticks, thickly sliced2 carrots, peeled and thickly sliced300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes500ml/18fl oz chicken stock400g tin chopped tomatoes4 tbsp tomato purée400g tin cannellini beans, drained and rinsed400g tin kidney beans in chilli sauce1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika1 tbsp Worcestershire sauce1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed)salt and freshly ground back pepper low-calorie cooking spray 2 onions, roughly chopped 2 red peppers, deseeded and roughly chopped 4 garlic cloves, finely chopped 4 celery sticks, thickly sliced 2 carrots, peeled and thickly sliced 300g/10½oz peeled butternut squash, cut into 2cm/1¾in cubes 500ml/18fl oz chicken stock 400g tin chopped tomatoes 4 tbsp tomato purée 400g tin cannellini beans, drained and rinsed 400g tin kidney beans in chilli sauce 1½ tbsp Cajun seasoning 1 tbsp sweet smoked paprika 1 tbsp Worcestershire sauce 1 tsp Tabasco sauce 600g/1lb 5oz lean, thick gammon steaks, cut into large pieces (any visible fat trimmed) salt and freshly ground back pepper Method Preheat oven to 200C/180C Fan/Gas 6.Spray a wide, ovenproof casserole dish with the low-calorie cooking spray.Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften.Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened.Season and serve with steamed vegetables. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the onion and peppers and stir-fry for 4–5 minutes over a medium–high heat to soften. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Add the remaining ingredients and bring to the boil. Cover and bake for 1½ hours, or until the gammon is tender and the sauce has thickened. Season and serve with steamed vegetables. Season and serve with steamed vegetables. Recipe tips As with any stew, this is even better the next day."
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304841b2cf7361206d699f2e815895c66dcab2fd3acb2cae2ae881de4b4fa245
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Satay pork skewers recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_pork_skewers_81191_16x9.jpg Roast pork is served on a mound of rice and smothered in a spicy peanut sauce in this satisfying dinner. You can skip the rice and serve it as a starter, too – they would be an impressive starter for a dinner party as they are easy to prepare ahead. For this recipe you will need skewers and a food processor. 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsp curry powder ½ tsp dried chilli flakes 3 tbsp light soy sauce 2 tsp fish sauce 2 tbsp coconut milk500g/1lb 2oz pork belly, cut into chunks 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsp curry powder ½ tsp dried chilli flakes 3 tbsp light soy sauce 2 tsp fish sauce 2 tbsp coconut milk 500g/1lb 2oz pork belly, cut into chunks 1 lemongrass stick, chopped2 red chillies, roughly chopped1 tbsp garlic paste 1 tbsp ginger paste ½ onion, cut into chunks2 tbsp sunflower oil4 tbsp crunchy peanut butter 1 tbsp dark brown sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce1 tbsp tamarind paste 250ml/9fl oz coconut milk 1 lime, juice only 1 lemongrass stick, chopped 2 red chillies, roughly chopped 1 tbsp garlic paste 1 tbsp ginger paste ½ onion, cut into chunks 2 tbsp sunflower oil 4 tbsp crunchy peanut butter 1 tbsp dark brown sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce 1 tbsp tamarind paste 250ml/9fl oz coconut milk 1 lime, juice only 150–225g/5½–8oz long-grain rice1 spring onion, finely chopped 150–225g/5½–8oz long-grain rice 1 spring onion, finely chopped Method To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink.To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor.Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice.Meanwhile, cook the rice according to packet instructions. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside. To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink. To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor. To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor. Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside.
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"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_pork_skewers_81191_16x9.jpg Roast pork is served on a mound of rice and smothered in a spicy peanut sauce in this satisfying dinner. You can skip the rice and serve it as a starter, too – they would be an impressive starter for a dinner party as they are easy to prepare ahead. For this recipe you will need skewers and a food processor. 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsp curry powder ½ tsp dried chilli flakes 3 tbsp light soy sauce 2 tsp fish sauce 2 tbsp coconut milk500g/1lb 2oz pork belly, cut into chunks 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsp curry powder ½ tsp dried chilli flakes 3 tbsp light soy sauce 2 tsp fish sauce 2 tbsp coconut milk 500g/1lb 2oz pork belly, cut into chunks 1 lemongrass stick, chopped2 red chillies, roughly chopped1 tbsp garlic paste 1 tbsp ginger paste ½ onion, cut into chunks2 tbsp sunflower oil4 tbsp crunchy peanut butter 1 tbsp dark brown sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce1 tbsp tamarind paste 250ml/9fl oz coconut milk 1 lime, juice only 1 lemongrass stick, chopped 2 red chillies, roughly chopped 1 tbsp garlic paste 1 tbsp ginger paste ½ onion, cut into chunks 2 tbsp sunflower oil 4 tbsp crunchy peanut butter 1 tbsp dark brown sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce 1 tbsp tamarind paste 250ml/9fl oz coconut milk 1 lime, juice only 150–225g/5½–8oz long-grain rice1 spring onion, finely chopped 150–225g/5½–8oz long-grain rice 1 spring onion, finely chopped Method To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink.To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor.Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice.Meanwhile, cook the rice according to packet instructions. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside. To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. To marinate the pork, mix all of the ingredients together well in a large bowl. Cover and chill in the fridge for 30 minutes, or ideally overnight. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. Push the pork onto metal skewers or bamboo skewers that have been soaked in water for 20 minutes. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink. To cook in the oven, preheat the oven to 220C/200C Fan/Gas 7 or to cook in an air fryer, preheat the air fryer to 170C. Cook for 1 hour in the oven, turning every 15 minutes, or for 20–30 minutes in the air fryer, turning every 10 minutes. The pork should be nice and charred on the outside but not burnt. Make sure it's cooked through and that the juices are clear with no traces of pink. To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor. To make the satay sauce, blend the lemongrass, chillies, garlic paste, ginger paste and onion to a paste in a food processor. Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Heat the oil in a saucepan over a medium heat. Add the blended paste and cook for about 5 minutes, stirring regularly. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice. Add the peanut butter, sugar, light and dark soy sauces, fish sauce and tamarind. Stir to combine then pour in the coconut milk. Simmer over a low heat for 20 minutes. Remove from the heat and finish with the lime juice. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside. Divide the rice between bowls, top with the pork (on or off the skewer) and pour over some of the satay sauce. Scatter the sliced spring onion over the top, if using. Serve any leftover sauce in a small bowl alongside."
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570850ca0911b783f1fdb390fe1ea7f6d439bc28a8445586be9050254a97f4d3
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Chai recipe
Masala chai An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/masala_chai_24115_16x9.jpg A warming cup of chai is just what a rainy day needs. Simmered with whole spices, ginger and made mainly with milk, this brew is strong, milky and with just the right amount of sweetness. 4cm/1½in cinnamon stick6 green cardamom pods1 tsp fennel seeds250ml/9fl oz full-fat milk2.5cm/1in fresh root ginger, peeled and roughly chopped2 strong tea black bags3 tsp caster sugar 4cm/1½in cinnamon stick 6 green cardamom pods 1 tsp fennel seeds 250ml/9fl oz full-fat milk 2.5cm/1in fresh root ginger, peeled and roughly chopped 2 strong tea black bags 3 tsp caster sugar Method Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture. Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve. Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture. Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture. Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve. Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve. Recipe tips You could easily make this chai with a "barista style" plant-based milk that is suitable for heating. Some standard plant milks have a tendency to separate.
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"content": "Masala chai An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/masala_chai_24115_16x9.jpg A warming cup of chai is just what a rainy day needs. Simmered with whole spices, ginger and made mainly with milk, this brew is strong, milky and with just the right amount of sweetness. 4cm/1½in cinnamon stick6 green cardamom pods1 tsp fennel seeds250ml/9fl oz full-fat milk2.5cm/1in fresh root ginger, peeled and roughly chopped2 strong tea black bags3 tsp caster sugar 4cm/1½in cinnamon stick 6 green cardamom pods 1 tsp fennel seeds 250ml/9fl oz full-fat milk 2.5cm/1in fresh root ginger, peeled and roughly chopped 2 strong tea black bags 3 tsp caster sugar Method Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture. Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve. Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture. Put the cinnamon, cardamom and fennel seeds in a pestle and mortar. Crush to a coarse mixture. Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve. Place the milk, ground spices, ginger and tea bags in a saucepan and bring to the boil. Simmer for 10–12 minutes, stirring frequently. Add 100ml/3½fl oz water and simmer for 5 minutes. Stir, making sure the milk doesn’t stick to the bottom of the pan. Stir in the sugar. Strain and pour into mugs to serve. Recipe tips You could easily make this chai with a \"barista style\" plant-based milk that is suitable for heating. Some standard plant milks have a tendency to separate."
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252f70ad90bfcd14fa375a1242238afe5939355b8de596a6f4ca5d90437fc0b8
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Mary Berry's vegetable Thai curry recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_thai_curry_91251_16x9.jpg Packed with vegetables, Mary Berry's Thai curry uses ready-made paste for ease and speed. Serve with rice. 2 tbsp sunflower oil 2 banana shallots, peeled and sliced ½ fresh red chilli, deseeded and sliced 2 garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled and grated2 tbsp Thai green curry paste1 sweet potato, peeled and cut into 1cm/½in pieces 2 x 400ml tins full-fat coconut milk 2 lemongrass stalks, bashed 1 small cauliflower, broken into tiny florets (same size so they cook at the same rate)1 aubergine, chopped into 1cm/½in pieces2 tsp fish sauce 1 tbsp sweet chilli sauce ½ lemon, juice only bunch fresh coriander, chopped salt and freshly ground black pepper 2 tbsp sunflower oil 2 banana shallots, peeled and sliced ½ fresh red chilli, deseeded and sliced 2 garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled and grated 2 tbsp Thai green curry paste 1 sweet potato, peeled and cut into 1cm/½in pieces 2 x 400ml tins full-fat coconut milk 2 lemongrass stalks, bashed 1 small cauliflower, broken into tiny florets (same size so they cook at the same rate) 1 aubergine, chopped into 1cm/½in pieces 2 tsp fish sauce 1 tbsp sweet chilli sauce ½ lemon, juice only bunch fresh coriander, chopped salt and freshly ground black pepper Method Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes. Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper.Serve with boiled rice and the remaining coriander scattered over. Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes. Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes. Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper. Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper. Serve with boiled rice and the remaining coriander scattered over. Serve with boiled rice and the remaining coriander scattered over. Recipe tips If you are looking for a turkey curry, this is a great option as it's lighter than many which feels just right after the excesses of the festive period. Add any leftover roast turkey or chicken at the end of step 3. To peel a small knob of root ginger, which can be a bit tricky to handle, take a teaspoon and scrape away the skin – it will come off easily.
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"title": "Mary Berry's vegetable Thai curry recipe",
"content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_thai_curry_91251_16x9.jpg Packed with vegetables, Mary Berry's Thai curry uses ready-made paste for ease and speed. Serve with rice. 2 tbsp sunflower oil 2 banana shallots, peeled and sliced ½ fresh red chilli, deseeded and sliced 2 garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled and grated2 tbsp Thai green curry paste1 sweet potato, peeled and cut into 1cm/½in pieces 2 x 400ml tins full-fat coconut milk 2 lemongrass stalks, bashed 1 small cauliflower, broken into tiny florets (same size so they cook at the same rate)1 aubergine, chopped into 1cm/½in pieces2 tsp fish sauce 1 tbsp sweet chilli sauce ½ lemon, juice only bunch fresh coriander, chopped salt and freshly ground black pepper 2 tbsp sunflower oil 2 banana shallots, peeled and sliced ½ fresh red chilli, deseeded and sliced 2 garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled and grated 2 tbsp Thai green curry paste 1 sweet potato, peeled and cut into 1cm/½in pieces 2 x 400ml tins full-fat coconut milk 2 lemongrass stalks, bashed 1 small cauliflower, broken into tiny florets (same size so they cook at the same rate) 1 aubergine, chopped into 1cm/½in pieces 2 tsp fish sauce 1 tbsp sweet chilli sauce ½ lemon, juice only bunch fresh coriander, chopped salt and freshly ground black pepper Method Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes. Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper.Serve with boiled rice and the remaining coriander scattered over. Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes. Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes. Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper. Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper. Serve with boiled rice and the remaining coriander scattered over. Serve with boiled rice and the remaining coriander scattered over. Recipe tips If you are looking for a turkey curry, this is a great option as it's lighter than many which feels just right after the excesses of the festive period. Add any leftover roast turkey or chicken at the end of step 3. To peel a small knob of root ginger, which can be a bit tricky to handle, take a teaspoon and scrape away the skin – it will come off easily."
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e74d69abd2eb85d86b0f025f6d186709bd40c81a4bc0ff74e62b006aa64d857e
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Easy fudge recipe
An average of 4.3 out of 5 stars from 90 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fudge_93112_16x9.jpg This really easy fudge recipe makes soft, melt-in-the- mouth British-style fudge. A batch of super-creamy fudge makes a brilliant present for family and friends at birthdays and Christmas. Use the iced water hack and you won't need a sugar thermometer. 397g tin condensed milk450g/1lb light brown soft sugar120g/4½oz butter, cubed125ml/4fl oz milk pinch salt 397g tin condensed milk 450g/1lb light brown soft sugar 120g/4½oz butter, cubed 125ml/4fl oz milk pinch salt Method Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes).Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot.Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife. Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test. Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon. Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife. Recipe tips It's best to use a non-stick saucepan to make fudge as it is less likely to catch and burn (and much easier to clean!) This recipe makes soft, melt-in-the-mouth fudge, so if you prefer your fudge on the chewier-side, boil it for 5 minutes longer when your mixture passes the iced water test. Why not tailor your fudge to the person you are making it for? If they love chocolate, dried fruit or nuts, add these with the salt in step 5. If you have a sugar thermometer, the temperature of the sugar in step 4 should be between 112–116C.
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"title": "Easy fudge recipe",
"content": "An average of 4.3 out of 5 stars from 90 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fudge_93112_16x9.jpg This really easy fudge recipe makes soft, melt-in-the- mouth British-style fudge. A batch of super-creamy fudge makes a brilliant present for family and friends at birthdays and Christmas. Use the iced water hack and you won't need a sugar thermometer. 397g tin condensed milk450g/1lb light brown soft sugar120g/4½oz butter, cubed125ml/4fl oz milk pinch salt 397g tin condensed milk 450g/1lb light brown soft sugar 120g/4½oz butter, cubed 125ml/4fl oz milk pinch salt Method Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes).Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot.Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife. Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes). Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test. Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test. Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon. Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife. Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife. Recipe tips It's best to use a non-stick saucepan to make fudge as it is less likely to catch and burn (and much easier to clean!) This recipe makes soft, melt-in-the-mouth fudge, so if you prefer your fudge on the chewier-side, boil it for 5 minutes longer when your mixture passes the iced water test. Why not tailor your fudge to the person you are making it for? If they love chocolate, dried fruit or nuts, add these with the salt in step 5. If you have a sugar thermometer, the temperature of the sugar in step 4 should be between 112–116C."
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Air fryer sausage bake recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sausage_bake_35909_16x9.jpg This air fryer sausage bake is a super speedy all-in-one meal, perfect for weeknights when you're low on time and energy. Each serving provides 507 kcal, 18g protein, 37g carbohydrate (of which 11g sugars), 30g fat (of which 11g saturates), 6.9g fibre and 1.7g salt. 1 red onion, quartered, or 1 leek, cut into pieces1 red pepper, seeds removed and cut into chunks180g/6¼oz cherry tomatoes1 courgette, cut into 2cm/¾in chunksolive oil spray150ml/5fl oz chicken stock2 tbsp tomato purée4 medium potatoes (about 400g/14oz in total), scrubbed and sliced into 1cm/½in thick wedges8 pork sausageshandful basil leaves, to garnish (optional) 1 red onion, quartered, or 1 leek, cut into pieces 1 red pepper, seeds removed and cut into chunks 180g/6¼oz cherry tomatoes 1 courgette, cut into 2cm/¾in chunks olive oil spray 150ml/5fl oz chicken stock 2 tbsp tomato purée 4 medium potatoes (about 400g/14oz in total), scrubbed and sliced into 1cm/½in thick wedges 8 pork sausages handful basil leaves, to garnish (optional) Method Heat the air fryer to 190C. Place the onion, pepper, cherry tomatoes and courgette in a container that will fit in the air fryer (see Recipe Tip) and spray with olive oil.Roast for 10 minutes, then mix together the stock and tomato purée in a jug and pour this over the vegetables. Return to the air fryer for 5 minutes then set aside.Toss the potato wedges in a few sprays of olive oil. Place in a lined basket of the air fryer and cook for 12 minutes. Remove and shake the pan or turn the potatoes, then top with the sausages. Cook for 10 minutes or until done, turning after 6 minutes. (If the air fryer basket is smaller, do this in two batches.) Combine the vegetables and the sausage mixture and return to the air fryer for 2 minutes to heat through. Spoon the sausage bake into a serving dish and top with the basil leaves, if using. Serve immediately. Heat the air fryer to 190C. Place the onion, pepper, cherry tomatoes and courgette in a container that will fit in the air fryer (see Recipe Tip) and spray with olive oil. Heat the air fryer to 190C. Place the onion, pepper, cherry tomatoes and courgette in a container that will fit in the air fryer (see Recipe Tip) and spray with olive oil. Roast for 10 minutes, then mix together the stock and tomato purée in a jug and pour this over the vegetables. Return to the air fryer for 5 minutes then set aside. Roast for 10 minutes, then mix together the stock and tomato purée in a jug and pour this over the vegetables. Return to the air fryer for 5 minutes then set aside. Toss the potato wedges in a few sprays of olive oil. Place in a lined basket of the air fryer and cook for 12 minutes. Remove and shake the pan or turn the potatoes, then top with the sausages. Cook for 10 minutes or until done, turning after 6 minutes. (If the air fryer basket is smaller, do this in two batches.) Toss the potato wedges in a few sprays of olive oil. Place in a lined basket of the air fryer and cook for 12 minutes. Remove and shake the pan or turn the potatoes, then top with the sausages. Cook for 10 minutes or until done, turning after 6 minutes. (If the air fryer basket is smaller, do this in two batches.) Combine the vegetables and the sausage mixture and return to the air fryer for 2 minutes to heat through. Spoon the sausage bake into a serving dish and top with the basil leaves, if using. Serve immediately. Combine the vegetables and the sausage mixture and return to the air fryer for 2 minutes to heat through. Spoon the sausage bake into a serving dish and top with the basil leaves, if using. Serve immediately. Recipe tips If it fits, use a 20cm/8in round cake tin to bake everything in – it works a treat when adding the liquids too. Just make sure it's not a loose-bottomed tin! Feel free to swap in vegetarian sausages for a veggie version.
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"title": "Air fryer sausage bake recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sausage_bake_35909_16x9.jpg This air fryer sausage bake is a super speedy all-in-one meal, perfect for weeknights when you're low on time and energy. Each serving provides 507 kcal, 18g protein, 37g carbohydrate (of which 11g sugars), 30g fat (of which 11g saturates), 6.9g fibre and 1.7g salt. 1 red onion, quartered, or 1 leek, cut into pieces1 red pepper, seeds removed and cut into chunks180g/6¼oz cherry tomatoes1 courgette, cut into 2cm/¾in chunksolive oil spray150ml/5fl oz chicken stock2 tbsp tomato purée4 medium potatoes (about 400g/14oz in total), scrubbed and sliced into 1cm/½in thick wedges8 pork sausageshandful basil leaves, to garnish (optional) 1 red onion, quartered, or 1 leek, cut into pieces 1 red pepper, seeds removed and cut into chunks 180g/6¼oz cherry tomatoes 1 courgette, cut into 2cm/¾in chunks olive oil spray 150ml/5fl oz chicken stock 2 tbsp tomato purée 4 medium potatoes (about 400g/14oz in total), scrubbed and sliced into 1cm/½in thick wedges 8 pork sausages handful basil leaves, to garnish (optional) Method Heat the air fryer to 190C. Place the onion, pepper, cherry tomatoes and courgette in a container that will fit in the air fryer (see Recipe Tip) and spray with olive oil.Roast for 10 minutes, then mix together the stock and tomato purée in a jug and pour this over the vegetables. Return to the air fryer for 5 minutes then set aside.Toss the potato wedges in a few sprays of olive oil. Place in a lined basket of the air fryer and cook for 12 minutes. Remove and shake the pan or turn the potatoes, then top with the sausages. Cook for 10 minutes or until done, turning after 6 minutes. (If the air fryer basket is smaller, do this in two batches.) Combine the vegetables and the sausage mixture and return to the air fryer for 2 minutes to heat through. Spoon the sausage bake into a serving dish and top with the basil leaves, if using. Serve immediately. Heat the air fryer to 190C. Place the onion, pepper, cherry tomatoes and courgette in a container that will fit in the air fryer (see Recipe Tip) and spray with olive oil. Heat the air fryer to 190C. Place the onion, pepper, cherry tomatoes and courgette in a container that will fit in the air fryer (see Recipe Tip) and spray with olive oil. Roast for 10 minutes, then mix together the stock and tomato purée in a jug and pour this over the vegetables. Return to the air fryer for 5 minutes then set aside. Roast for 10 minutes, then mix together the stock and tomato purée in a jug and pour this over the vegetables. Return to the air fryer for 5 minutes then set aside. Toss the potato wedges in a few sprays of olive oil. Place in a lined basket of the air fryer and cook for 12 minutes. Remove and shake the pan or turn the potatoes, then top with the sausages. Cook for 10 minutes or until done, turning after 6 minutes. (If the air fryer basket is smaller, do this in two batches.) Toss the potato wedges in a few sprays of olive oil. Place in a lined basket of the air fryer and cook for 12 minutes. Remove and shake the pan or turn the potatoes, then top with the sausages. Cook for 10 minutes or until done, turning after 6 minutes. (If the air fryer basket is smaller, do this in two batches.) Combine the vegetables and the sausage mixture and return to the air fryer for 2 minutes to heat through. Spoon the sausage bake into a serving dish and top with the basil leaves, if using. Serve immediately. Combine the vegetables and the sausage mixture and return to the air fryer for 2 minutes to heat through. Spoon the sausage bake into a serving dish and top with the basil leaves, if using. Serve immediately. Recipe tips If it fits, use a 20cm/8in round cake tin to bake everything in – it works a treat when adding the liquids too. Just make sure it's not a loose-bottomed tin! Feel free to swap in vegetarian sausages for a veggie version."
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Pulled pork tacos recipe
An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_pork_tacos_26019_16x9.jpg A low-calorie pulled pork recipe? Believe it. Slow-cooked pork shoulder needs no effort, while you can tailor the fixings to your liking. Each serving provides 538 kcal, 54g protein, 41g carbohydrate (of which 10g sugars), 16g fat (of which 4.6g saturates), 5g fibre and 3.2g salt. 100g/3½oz chipotle paste 2 tbsp tomato purée 3 tbsp cider vinegar 2 oranges, juice only2 garlic cloves, grated 2 tsp dried oregano 1 tsp sea salt flakes1 tsp ground nutmeg 1 tsp ground allspice 1 tsp hot smoked paprika 1 tsp ground cumin 100g/3½oz chipotle paste 2 tbsp tomato purée 3 tbsp cider vinegar 2 oranges, juice only 2 garlic cloves, grated 2 tsp dried oregano 1 tsp sea salt flakes 1 tsp ground nutmeg 1 tsp ground allspice 1 tsp hot smoked paprika 1 tsp ground cumin 1.8kg/4lb trimmed joint boneless pork shoulder (fat removed) 1.8kg/4lb trimmed joint boneless pork shoulder (fat removed) 2 red onions, thinly sliced 1 tsp sea salt flakes½ tsp dried oregano ½ tsp cumin seeds, lightly crushed 2 tbsp cider vinegar 1 lime, juice only 2 red onions, thinly sliced 1 tsp sea salt flakes ½ tsp dried oregano ½ tsp cumin seeds, lightly crushed 2 tbsp cider vinegar 1 lime, juice only 8 medium corn tortillas sunflower oil spray 1 iceberg lettuce, shredded 400g/14oz fresh tomatoes, finely chopped2 handfuls coriander leaves 8 medium corn tortillas sunflower oil spray 1 iceberg lettuce, shredded 400g/14oz fresh tomatoes, finely chopped 2 handfuls coriander leaves Method Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight. When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours. Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink. When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos. Turn the oven up to 200C/180C Fan/Gas 6. Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown.Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through. Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away. Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight. Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight. When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours. When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours. Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink. Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink. When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos. When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos. Turn the oven up to 200C/180C Fan/Gas 6. Turn the oven up to 200C/180C Fan/Gas 6. Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown. Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown. Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through. Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through. Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away. Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away.
|
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"title": "Pulled pork tacos recipe",
"content": "An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_pork_tacos_26019_16x9.jpg A low-calorie pulled pork recipe? Believe it. Slow-cooked pork shoulder needs no effort, while you can tailor the fixings to your liking. Each serving provides 538 kcal, 54g protein, 41g carbohydrate (of which 10g sugars), 16g fat (of which 4.6g saturates), 5g fibre and 3.2g salt. 100g/3½oz chipotle paste 2 tbsp tomato purée 3 tbsp cider vinegar 2 oranges, juice only2 garlic cloves, grated 2 tsp dried oregano 1 tsp sea salt flakes1 tsp ground nutmeg 1 tsp ground allspice 1 tsp hot smoked paprika 1 tsp ground cumin 100g/3½oz chipotle paste 2 tbsp tomato purée 3 tbsp cider vinegar 2 oranges, juice only 2 garlic cloves, grated 2 tsp dried oregano 1 tsp sea salt flakes 1 tsp ground nutmeg 1 tsp ground allspice 1 tsp hot smoked paprika 1 tsp ground cumin 1.8kg/4lb trimmed joint boneless pork shoulder (fat removed) 1.8kg/4lb trimmed joint boneless pork shoulder (fat removed) 2 red onions, thinly sliced 1 tsp sea salt flakes½ tsp dried oregano ½ tsp cumin seeds, lightly crushed 2 tbsp cider vinegar 1 lime, juice only 2 red onions, thinly sliced 1 tsp sea salt flakes ½ tsp dried oregano ½ tsp cumin seeds, lightly crushed 2 tbsp cider vinegar 1 lime, juice only 8 medium corn tortillas sunflower oil spray 1 iceberg lettuce, shredded 400g/14oz fresh tomatoes, finely chopped2 handfuls coriander leaves 8 medium corn tortillas sunflower oil spray 1 iceberg lettuce, shredded 400g/14oz fresh tomatoes, finely chopped 2 handfuls coriander leaves Method Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight. When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours. Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink. When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos. Turn the oven up to 200C/180C Fan/Gas 6. Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown.Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through. Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away. Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight. Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight. When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours. When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours. Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink. Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink. When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos. When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos. Turn the oven up to 200C/180C Fan/Gas 6. Turn the oven up to 200C/180C Fan/Gas 6. Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown. Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown. Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through. Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through. Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away. Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away."
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Chocolate ripple cheesecake recipe
An average of 3.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americanchocolaterip_6334_16x9.jpg Mary Berry adds a swirl of cocoa to this baked chocolate cheesecake for an incredible dessert. 100g/4oz plain chocolate digestive biscuits, crushed50g/2oz butter, melted 100g/4oz plain chocolate digestive biscuits, crushed 50g/2oz butter, melted 150g/5oz dark chocolate, broken into pieces700g/1½lb full-fat soft cheese225g/8oz caster sugar½ tsp vanilla extract2 large eggs 150g/5oz dark chocolate, broken into pieces 700g/1½lb full-fat soft cheese 225g/8oz caster sugar ½ tsp vanilla extract 2 large eggs Method Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.Mix together the ingredients for the base and press into the prepared tin.For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool.Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin. Mix together the ingredients for the base and press into the prepared tin. Mix together the ingredients for the base and press into the prepared tin. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.
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"delivery_version": "v1.0",
"title": "Chocolate ripple cheesecake recipe",
"content": "An average of 3.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americanchocolaterip_6334_16x9.jpg Mary Berry adds a swirl of cocoa to this baked chocolate cheesecake for an incredible dessert. 100g/4oz plain chocolate digestive biscuits, crushed50g/2oz butter, melted 100g/4oz plain chocolate digestive biscuits, crushed 50g/2oz butter, melted 150g/5oz dark chocolate, broken into pieces700g/1½lb full-fat soft cheese225g/8oz caster sugar½ tsp vanilla extract2 large eggs 150g/5oz dark chocolate, broken into pieces 700g/1½lb full-fat soft cheese 225g/8oz caster sugar ½ tsp vanilla extract 2 large eggs Method Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.Mix together the ingredients for the base and press into the prepared tin.For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly.Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool.Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin. Mix together the ingredients for the base and press into the prepared tin. Mix together the ingredients for the base and press into the prepared tin. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water. Cool slightly. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect. Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled."
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a1f8cc8626cf860fd24a708e5f18d3182648901fd097040cc6cc46b8ab1a7087
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James Martin's apple charlotte recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecharlotte_81084_16x9.jpg An easy apple charlotte recipe that has a buttery crunchy outside and a warm, appley inside. Serve with lashings of cream. 175g/6oz butter120g/4½oz caster sugar1kg/2¼lb cooking apples, peeled, cored and chopped4 tbsp smooth apricot jam12 slices white bread, crusts removed and discardedcustard, to serve 175g/6oz butter 120g/4½oz caster sugar 1kg/2¼lb cooking apples, peeled, cored and chopped 4 tbsp smooth apricot jam 12 slices white bread, crusts removed and discarded custard, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally.Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool.Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin.Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top.Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally. In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally. Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool. Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool. Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin. Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin. Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top. Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top. Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard. Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard.
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"title": "James Martin's apple charlotte recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/applecharlotte_81084_16x9.jpg An easy apple charlotte recipe that has a buttery crunchy outside and a warm, appley inside. Serve with lashings of cream. 175g/6oz butter120g/4½oz caster sugar1kg/2¼lb cooking apples, peeled, cored and chopped4 tbsp smooth apricot jam12 slices white bread, crusts removed and discardedcustard, to serve 175g/6oz butter 120g/4½oz caster sugar 1kg/2¼lb cooking apples, peeled, cored and chopped 4 tbsp smooth apricot jam 12 slices white bread, crusts removed and discarded custard, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally.Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool.Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin.Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top.Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally. In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally. Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool. Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool. Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin. Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin. Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top. Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top. Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard. Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard."
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Apple and blackberry pie recipe
To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. Whisk the two egg yolks with 1 tablespoon of ice-cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together.Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes.To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar.Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray.Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations.Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream. To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. Whisk the two egg yolks with 1 tablespoon of ice-cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Whisk the two egg yolks with 1 tablespoon of ice-cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together. Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes. Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes. To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray. Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations. Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream.
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"title": "Apple and blackberry pie recipe",
"content": "To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. Whisk the two egg yolks with 1 tablespoon of ice-cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together.Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes.To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar.Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray.Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations.Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream. To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. To make the pastry, put the flour and butter in a food processor and whizz until the mixture resembles breadcrumbs. Pulse in the icing sugar. Whisk the two egg yolks with 1 tablespoon of ice-cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Whisk the two egg yolks with 1 tablespoon of ice-cold water in a small bowl then drizzle over the flour mixture. Pulse until the dough starts clumping together in chunks – if it is too dry, add an extra teaspoon of water at a time. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together. Tip out onto a work surface and knead briefly to bring together into a smooth dough. To make by hand, rub the butter and flour together with your fingertips until no big buttery lumps remain. Stir in the sugar, then whisk the egg and water as above and mix in with a cutlery knife until the pastry starts to clump together. Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes. Split the pastry into two pieces, with one being a little larger than the other. Wrap in cling film and chill in the fridge for 30 minutes. To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. To make the filling, put the Bramley apples, lemon zest, 2 tablespoons of lemon juice, sugar and 2 tablespoons of water in a saucepan. Cover with a lid and bring to a simmer over a low–medium heat. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Stir occasionally, returning the lid each time, until the apples are very soft. Beat over a high heat to drive off any remaining liquid and smash the apples to a purée. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar. Take the apple purée off the heat and stir in the eating apples and blackberries. Taste for sweetness and, if the blackberries are too sharp, add a tablespoon more sugar. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a baking tray. Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Roll out the bigger piece of pastry on a lightly floured surface until big enough to line a 20–22cm/8–8½in pie dish with an overhang. Add the apple mixture, doming towards the centre, then roll out the second piece of pastry until big enough to cover the dish. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Brush a little of the egg white around the pastry rim of the pie, then carefully lift on the top pastry to cover. Press down the edges to seal and trim any overhang with a sharp knife. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations. Poke a few holes in the top of the pie, crimp the edge and decorate with any trimmings, if you like. Use egg white or water to stick on any pastry decorations. Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Whisk the remaining egg white with a fork or mini whisk until bubbly. Lightly brush the bubbly egg white all over the top of the pie and sprinkle heavily with a layer of granulated sugar. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream. Place the pie dish on the preheated baking tray and cook for 10 minutes, then lower the oven to 180C/160C Fan/Gas 4 and bake the pie for a further 35–40 minutes until golden. Cut into slices and serve with ice cream or cream."
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4f04a61700be4e6892d0d5c8cd942d58e6926294b1c8b9ad302188c2c87479b8
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Pancake traybake recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_cinnamon_and_26726_16x9.jpg Pancakes for a crowd? We’ve got you covered with this hands-free traybake that doesn’t leave you flipping pancakes all morning long! Read the recipe tips for lots of ideas for different toppings. For this recipe, you will need an ovenproof dish or deep baking tray that is approximately 27x20cm/10¾x8in. 300g/10½oz self-raising flour ½ tsp baking powder 2 large free-range eggs 2 tsp vanilla bean paste or vanilla extract2 tsp ground cinnamon 350ml/12fl oz buttermilk 3 tbsp caster sugar1 apple, cored and then half cut into 1cm/½in cubes and half thinly sliced ½ tbsp butter, for greasing 50g/1¾oz hazelnuts, roughly chopped 1 tbsp demerara sugar 1 tbsp icing sugar, to decoratecrème fraîche, to serve maple syrup, to serve 300g/10½oz self-raising flour ½ tsp baking powder 2 large free-range eggs 2 tsp vanilla bean paste or vanilla extract 2 tsp ground cinnamon 350ml/12fl oz buttermilk 3 tbsp caster sugar 1 apple, cored and then half cut into 1cm/½in cubes and half thinly sliced ½ tbsp butter, for greasing 50g/1¾oz hazelnuts, roughly chopped 1 tbsp demerara sugar 1 tbsp icing sugar, to decorate crème fraîche, to serve maple syrup, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in).Sieve the flour and baking powder into a large bowl. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine.Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Bake for 18–20 minutes until the pancake has risen and the top is golden. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in). Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in). Sieve the flour and baking powder into a large bowl. Sieve the flour and baking powder into a large bowl. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine. Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Bake for 18–20 minutes until the pancake has risen and the top is golden. Bake for 18–20 minutes until the pancake has risen and the top is golden. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Recipe tips Do not over-mix when combining the flour and egg yolk mixture – too much mixing encourages the gluten in the flour and makes for a tough pancake texture once baked. This pancake recipe can easily be adapted to suit every taste – try adding raspberry, white chocolate and almonds instead, or cherry and dark chocolate. Try and avoid using frozen fruit as they release too much water into the batter and affect cooking times and pancake consistency. If you are not a fan of crème fraîche, switch it up for yoghurt, whipped or clotted cream or even ice cream and serve as a delightful dessert instead!
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"title": "Pancake traybake recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_cinnamon_and_26726_16x9.jpg Pancakes for a crowd? We’ve got you covered with this hands-free traybake that doesn’t leave you flipping pancakes all morning long! Read the recipe tips for lots of ideas for different toppings. For this recipe, you will need an ovenproof dish or deep baking tray that is approximately 27x20cm/10¾x8in. 300g/10½oz self-raising flour ½ tsp baking powder 2 large free-range eggs 2 tsp vanilla bean paste or vanilla extract2 tsp ground cinnamon 350ml/12fl oz buttermilk 3 tbsp caster sugar1 apple, cored and then half cut into 1cm/½in cubes and half thinly sliced ½ tbsp butter, for greasing 50g/1¾oz hazelnuts, roughly chopped 1 tbsp demerara sugar 1 tbsp icing sugar, to decoratecrème fraîche, to serve maple syrup, to serve 300g/10½oz self-raising flour ½ tsp baking powder 2 large free-range eggs 2 tsp vanilla bean paste or vanilla extract 2 tsp ground cinnamon 350ml/12fl oz buttermilk 3 tbsp caster sugar 1 apple, cored and then half cut into 1cm/½in cubes and half thinly sliced ½ tbsp butter, for greasing 50g/1¾oz hazelnuts, roughly chopped 1 tbsp demerara sugar 1 tbsp icing sugar, to decorate crème fraîche, to serve maple syrup, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in).Sieve the flour and baking powder into a large bowl. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine.Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Bake for 18–20 minutes until the pancake has risen and the top is golden. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in). Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray (approximately 27x20cm/10¾x8in). Sieve the flour and baking powder into a large bowl. Sieve the flour and baking powder into a large bowl. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the vanilla, cinnamon and buttermilk to the jug and briefly whisk to combine. Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Add the egg yolk mixture to the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir through to combine. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Add the remaining whisked whites to the batter mixture and use a metal spoon to gently fold in, trying to retain as much air as possible. Fold the apple cubes through the batter until just combined. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Carefully spoon the pancake mixture into the prepared baking dish or tray. Lay the apple slices on top of the batter and sprinkle over half of the hazelnuts, followed by the demerara sugar. Bake for 18–20 minutes until the pancake has risen and the top is golden. Bake for 18–20 minutes until the pancake has risen and the top is golden. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Remove the pancake from the oven and sprinkle with the icing sugar to decorate. Cut into squares and serve with crème fraîche, maple syrup and the remaining hazelnuts. Recipe tips Do not over-mix when combining the flour and egg yolk mixture – too much mixing encourages the gluten in the flour and makes for a tough pancake texture once baked. This pancake recipe can easily be adapted to suit every taste – try adding raspberry, white chocolate and almonds instead, or cherry and dark chocolate. Try and avoid using frozen fruit as they release too much water into the batter and affect cooking times and pancake consistency. If you are not a fan of crème fraîche, switch it up for yoghurt, whipped or clotted cream or even ice cream and serve as a delightful dessert instead!"
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633bb01a8bde8afe1af1c41df3d921c30a5869bd7b1e0b34b0c71b2e0ca106b3
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Aubergine and bean casserole recipe
An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_bean_82086_16x9.jpg Balance healthy ingredients beautifully with this vegan casserole recipe. This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion. 1 tbsp vegetable oil2 onions, quartered1 garlic clove, crushed250g/9oz chestnut mushrooms, halved2 aubergines, cut into large chunks 2 x 400g/14oz can borlotti or butter beans 75g/3oz brown sugar1 tsp smoked paprika100ml/3½fl oz vegetable stock75g/3oz molasses2 tbsp tomato ketchup1 tbsp Dijon mustard30ml/1¼fl oz sherry vinegar1 tbsp chopped fresh parsley 1 tbsp vegetable oil 2 onions, quartered 1 garlic clove, crushed 250g/9oz chestnut mushrooms, halved 2 aubergines, cut into large chunks 2 x 400g/14oz can borlotti or butter beans 75g/3oz brown sugar 1 tsp smoked paprika 100ml/3½fl oz vegetable stock 75g/3oz molasses 2 tbsp tomato ketchup 1 tbsp Dijon mustard 30ml/1¼fl oz sherry vinegar 1 tbsp chopped fresh parsley flatbread flatbread Method Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.Add the mushrooms and aubergines and cook for 10 minutes.Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes. Serve with flatbreads. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened. Add the mushrooms and aubergines and cook for 10 minutes. Add the mushrooms and aubergines and cook for 10 minutes. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes. Serve with flatbreads. Serve with flatbreads.
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"title": "Aubergine and bean casserole recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_bean_82086_16x9.jpg Balance healthy ingredients beautifully with this vegan casserole recipe. This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion. 1 tbsp vegetable oil2 onions, quartered1 garlic clove, crushed250g/9oz chestnut mushrooms, halved2 aubergines, cut into large chunks 2 x 400g/14oz can borlotti or butter beans 75g/3oz brown sugar1 tsp smoked paprika100ml/3½fl oz vegetable stock75g/3oz molasses2 tbsp tomato ketchup1 tbsp Dijon mustard30ml/1¼fl oz sherry vinegar1 tbsp chopped fresh parsley 1 tbsp vegetable oil 2 onions, quartered 1 garlic clove, crushed 250g/9oz chestnut mushrooms, halved 2 aubergines, cut into large chunks 2 x 400g/14oz can borlotti or butter beans 75g/3oz brown sugar 1 tsp smoked paprika 100ml/3½fl oz vegetable stock 75g/3oz molasses 2 tbsp tomato ketchup 1 tbsp Dijon mustard 30ml/1¼fl oz sherry vinegar 1 tbsp chopped fresh parsley flatbread flatbread Method Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.Add the mushrooms and aubergines and cook for 10 minutes.Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes. Serve with flatbreads. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened. Add the mushrooms and aubergines and cook for 10 minutes. Add the mushrooms and aubergines and cook for 10 minutes. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes. Serve with flatbreads. Serve with flatbreads."
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36761164bfa35ee87f4b2f513046c5eccda3025eb0815ce6dc1a13d0a2d51626
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Back-to-front baked cheesecake recipe
Preheat the oven to 160C/140C Fan/Gas 3. Grease the base of a 20cm/8in round cake tin (not loose-bottomed), and line it with baking paper.Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a large bowl and give it all a good mix, just for a minute or so, until it is all well combined. You don’t want to mix for too long and incorporate any air. Pour the mixture into the prepared tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf of the oven for 1 hour. As soon as the hour is up, open the oven door, leaving it slightly ajar. Pop a wooden spoon in the door to keep it just open and let out the heat slowly. Now turn the oven off. Don’t take the cheesecake out until the oven is completely cold – this recipe is more about patience than anything else. Once the oven is cool, put the cheesecake into the fridge to chill overnight. The following day, make the honey salted caramel. Melt the butter in a small pan over a medium heat. Add the honey and cook on a medium– high heat for 10 minutes, until the caramel is golden brown. If it starts to catch, turn the heat down slightly. After 10 minutes, pour in the cream, give it a mix and allow it to just come to the boil. Take off the heat and stir in the salt. Set aside. For the tiffin crumble, put the biscuits into a zip-lock bag and crush them very roughly. I like a good mix of big pieces, small bits and lots of crumbs. Empty into a bowl. Melt the butter and pour it onto the biscuits. Leave to cool for about 10 minutes, while you take the cheesecake out of the fridge and turn it out on to a serving plate or platter. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks.Now for the back-to-front bit. Put the tiffin mixture on top of the cheesecake, but not in any neat fashion or packed tightly, just piled on top in peaks and troughs. Reheat the caramel if it has cooled too much, and serve with slices of cheesecake and crumble. Preheat the oven to 160C/140C Fan/Gas 3. Grease the base of a 20cm/8in round cake tin (not loose-bottomed), and line it with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease the base of a 20cm/8in round cake tin (not loose-bottomed), and line it with baking paper. Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a large bowl and give it all a good mix, just for a minute or so, until it is all well combined. You don’t want to mix for too long and incorporate any air. Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a large bowl and give it all a good mix, just for a minute or so, until it is all well combined. You don’t want to mix for too long and incorporate any air. Pour the mixture into the prepared tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf of the oven for 1 hour. Pour the mixture into the prepared tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf of the oven for 1 hour. As soon as the hour is up, open the oven door, leaving it slightly ajar. Pop a wooden spoon in the door to keep it just open and let out the heat slowly. Now turn the oven off. As soon as the hour is up, open the oven door, leaving it slightly ajar. Pop a wooden spoon in the door to keep it just open and let out the heat slowly. Now turn the oven off. Don’t take the cheesecake out until the oven is completely cold – this recipe is more about patience than anything else. Once the oven is cool, put the cheesecake into the fridge to chill overnight. Don’t take the cheesecake out until the oven is completely cold – this recipe is more about patience than anything else. Once the oven is cool, put the cheesecake into the fridge to chill overnight. The following day, make the honey salted caramel. Melt the butter in a small pan over a medium heat. Add the honey and cook on a medium– high heat for 10 minutes, until the caramel is golden brown. If it starts to catch, turn the heat down slightly. The following day, make the honey salted caramel. Melt the butter in a small pan over a medium heat. Add the honey and cook on a medium– high heat for 10 minutes, until the caramel is golden brown. If it starts to catch, turn the heat down slightly. After 10 minutes, pour in the cream, give it a mix and allow it to just come to the boil. Take off the heat and stir in the salt. Set aside. After 10 minutes, pour in the cream, give it a mix and allow it to just come to the boil. Take off the heat and stir in the salt. Set aside. For the tiffin crumble, put the biscuits into a zip-lock bag and crush them very roughly. I like a good mix of big pieces, small bits and lots of crumbs. Empty into a bowl. For the tiffin crumble, put the biscuits into a zip-lock bag and crush them very roughly. I like a good mix of big pieces, small bits and lots of crumbs. Empty into a bowl. Melt the butter and pour it onto the biscuits. Leave to cool for about 10 minutes, while you take the cheesecake out of the fridge and turn it out on to a serving plate or platter. Melt the butter and pour it onto the biscuits. Leave to cool for about 10 minutes, while you take the cheesecake out of the fridge and turn it out on to a serving plate or platter. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks. Now for the back-to-front bit. Put the tiffin mixture on top of the cheesecake, but not in any neat fashion or packed tightly, just piled on top in peaks and troughs. Now for the back-to-front bit. Put the tiffin mixture on top of the cheesecake, but not in any neat fashion or packed tightly, just piled on top in peaks and troughs. Reheat the caramel if it has cooled too much, and serve with slices of cheesecake and crumble. Reheat the caramel if it has cooled too much, and serve with slices of cheesecake and crumble.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Back-to-front baked cheesecake recipe",
"content": "Preheat the oven to 160C/140C Fan/Gas 3. Grease the base of a 20cm/8in round cake tin (not loose-bottomed), and line it with baking paper.Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a large bowl and give it all a good mix, just for a minute or so, until it is all well combined. You don’t want to mix for too long and incorporate any air. Pour the mixture into the prepared tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf of the oven for 1 hour. As soon as the hour is up, open the oven door, leaving it slightly ajar. Pop a wooden spoon in the door to keep it just open and let out the heat slowly. Now turn the oven off. Don’t take the cheesecake out until the oven is completely cold – this recipe is more about patience than anything else. Once the oven is cool, put the cheesecake into the fridge to chill overnight. The following day, make the honey salted caramel. Melt the butter in a small pan over a medium heat. Add the honey and cook on a medium– high heat for 10 minutes, until the caramel is golden brown. If it starts to catch, turn the heat down slightly. After 10 minutes, pour in the cream, give it a mix and allow it to just come to the boil. Take off the heat and stir in the salt. Set aside. For the tiffin crumble, put the biscuits into a zip-lock bag and crush them very roughly. I like a good mix of big pieces, small bits and lots of crumbs. Empty into a bowl. Melt the butter and pour it onto the biscuits. Leave to cool for about 10 minutes, while you take the cheesecake out of the fridge and turn it out on to a serving plate or platter. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks.Now for the back-to-front bit. Put the tiffin mixture on top of the cheesecake, but not in any neat fashion or packed tightly, just piled on top in peaks and troughs. Reheat the caramel if it has cooled too much, and serve with slices of cheesecake and crumble. Preheat the oven to 160C/140C Fan/Gas 3. Grease the base of a 20cm/8in round cake tin (not loose-bottomed), and line it with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease the base of a 20cm/8in round cake tin (not loose-bottomed), and line it with baking paper. Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a large bowl and give it all a good mix, just for a minute or so, until it is all well combined. You don’t want to mix for too long and incorporate any air. Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a large bowl and give it all a good mix, just for a minute or so, until it is all well combined. You don’t want to mix for too long and incorporate any air. Pour the mixture into the prepared tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf of the oven for 1 hour. Pour the mixture into the prepared tin, tap it on the worktop to release any trapped air, then level the surface. Bake on the lower shelf of the oven for 1 hour. As soon as the hour is up, open the oven door, leaving it slightly ajar. Pop a wooden spoon in the door to keep it just open and let out the heat slowly. Now turn the oven off. As soon as the hour is up, open the oven door, leaving it slightly ajar. Pop a wooden spoon in the door to keep it just open and let out the heat slowly. Now turn the oven off. Don’t take the cheesecake out until the oven is completely cold – this recipe is more about patience than anything else. Once the oven is cool, put the cheesecake into the fridge to chill overnight. Don’t take the cheesecake out until the oven is completely cold – this recipe is more about patience than anything else. Once the oven is cool, put the cheesecake into the fridge to chill overnight. The following day, make the honey salted caramel. Melt the butter in a small pan over a medium heat. Add the honey and cook on a medium– high heat for 10 minutes, until the caramel is golden brown. If it starts to catch, turn the heat down slightly. The following day, make the honey salted caramel. Melt the butter in a small pan over a medium heat. Add the honey and cook on a medium– high heat for 10 minutes, until the caramel is golden brown. If it starts to catch, turn the heat down slightly. After 10 minutes, pour in the cream, give it a mix and allow it to just come to the boil. Take off the heat and stir in the salt. Set aside. After 10 minutes, pour in the cream, give it a mix and allow it to just come to the boil. Take off the heat and stir in the salt. Set aside. For the tiffin crumble, put the biscuits into a zip-lock bag and crush them very roughly. I like a good mix of big pieces, small bits and lots of crumbs. Empty into a bowl. For the tiffin crumble, put the biscuits into a zip-lock bag and crush them very roughly. I like a good mix of big pieces, small bits and lots of crumbs. Empty into a bowl. Melt the butter and pour it onto the biscuits. Leave to cool for about 10 minutes, while you take the cheesecake out of the fridge and turn it out on to a serving plate or platter. Melt the butter and pour it onto the biscuits. Leave to cool for about 10 minutes, while you take the cheesecake out of the fridge and turn it out on to a serving plate or platter. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks. Now for the back-to-front bit. Put the tiffin mixture on top of the cheesecake, but not in any neat fashion or packed tightly, just piled on top in peaks and troughs. Now for the back-to-front bit. Put the tiffin mixture on top of the cheesecake, but not in any neat fashion or packed tightly, just piled on top in peaks and troughs. Reheat the caramel if it has cooled too much, and serve with slices of cheesecake and crumble. Reheat the caramel if it has cooled too much, and serve with slices of cheesecake and crumble."
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Baked apples with Calvados sauce recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bakedappleswithcalva_93269_16x9.jpg This easy baked apple recipe is pure autumnal pleasure - especially with a dribble of good calvados. 4 Reines des Reinettes apples, or similar russet apples, washed, dried60g/2½oz unsalted butter, melted4 tbsp caster sugar 4 Reines des Reinettes apples, or similar russet apples, washed, dried 60g/2½oz unsalted butter, melted 4 tbsp caster sugar 50g/2oz caster sugar20g/¾oz unsalted butter40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice80ml/3¼oz apple juice½ tsp arrowroot, diluted in a little water1 tsp Calvados 50g/2oz caster sugar 20g/¾oz unsalted butter 40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice 80ml/3¼oz apple juice ½ tsp arrowroot, diluted in a little water 1 tsp Calvados 15g/½oz bread, cubed15g/½oz icing sugar15g/½oz pistachio nuts10g/¼oz whole almonds5g flaked almonds 1-2 tsp Calvados 15g/½oz bread, cubed 15g/½oz icing sugar 15g/½oz pistachio nuts 10g/¼oz whole almonds 5g flaked almonds 1-2 tsp Calvados Method For the baked apples, preheat the oven to 170C/350F/Gas 4.Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).Add the apple juice and bring to the boil.Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray.Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray.Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool.To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes. For the baked apples, preheat the oven to 170C/350F/Gas 4. For the baked apples, preheat the oven to 170C/350F/Gas 4. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture). Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture). Add the apple juice and bring to the boil. Add the apple juice and bring to the boil. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes.
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"title": "Baked apples with Calvados sauce recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bakedappleswithcalva_93269_16x9.jpg This easy baked apple recipe is pure autumnal pleasure - especially with a dribble of good calvados. 4 Reines des Reinettes apples, or similar russet apples, washed, dried60g/2½oz unsalted butter, melted4 tbsp caster sugar 4 Reines des Reinettes apples, or similar russet apples, washed, dried 60g/2½oz unsalted butter, melted 4 tbsp caster sugar 50g/2oz caster sugar20g/¾oz unsalted butter40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice80ml/3¼oz apple juice½ tsp arrowroot, diluted in a little water1 tsp Calvados 50g/2oz caster sugar 20g/¾oz unsalted butter 40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice 80ml/3¼oz apple juice ½ tsp arrowroot, diluted in a little water 1 tsp Calvados 15g/½oz bread, cubed15g/½oz icing sugar15g/½oz pistachio nuts10g/¼oz whole almonds5g flaked almonds 1-2 tsp Calvados 15g/½oz bread, cubed 15g/½oz icing sugar 15g/½oz pistachio nuts 10g/¼oz whole almonds 5g flaked almonds 1-2 tsp Calvados Method For the baked apples, preheat the oven to 170C/350F/Gas 4.Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).Add the apple juice and bring to the boil.Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray.Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray.Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool.To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes. For the baked apples, preheat the oven to 170C/350F/Gas 4. For the baked apples, preheat the oven to 170C/350F/Gas 4. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture). Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture). Add the apple juice and bring to the boil. Add the apple juice and bring to the boil. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes."
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Baked potato with bacon, taleggio and leek recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_potato_skins_with_28036_16x9.jpg Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce. 4 large baking potatoes1 tbsp olive oilsea salt25g/1oz butter1 shallot, finely chopped1 garlic clove, finely sliced2 leeks, sliced lengthways then across into slices75ml/2½fl oz white wine300ml/10½fl oz double cream150g/5½oz taleggio cheese, roughly chopped8 slices streaky baconsalt and freshly ground black pepper 4 large baking potatoes 1 tbsp olive oil sea salt 25g/1oz butter 1 shallot, finely chopped 1 garlic clove, finely sliced 2 leeks, sliced lengthways then across into slices 75ml/2½fl oz white wine 300ml/10½fl oz double cream 150g/5½oz taleggio cheese, roughly chopped 8 slices streaky bacon salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.Remove from the oven and set aside until cool enough to handle. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Roughly chop the bacon and scatter it over the top of the cheese.Place in the oven and bake for 10 minutes, or until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray. Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray. Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour. Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour. Remove from the oven and set aside until cool enough to handle. Remove from the oven and set aside until cool enough to handle. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Roughly chop the bacon and scatter it over the top of the cheese. Roughly chop the bacon and scatter it over the top of the cheese. Place in the oven and bake for 10 minutes, or until golden-brown and bubbling. Place in the oven and bake for 10 minutes, or until golden-brown and bubbling.
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"title": "Baked potato with bacon, taleggio and leek recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_potato_skins_with_28036_16x9.jpg Taleggio melts wonderfully and makes a delicious topping for baked potato, combined here with bacon and a creamy white wine sauce. 4 large baking potatoes1 tbsp olive oilsea salt25g/1oz butter1 shallot, finely chopped1 garlic clove, finely sliced2 leeks, sliced lengthways then across into slices75ml/2½fl oz white wine300ml/10½fl oz double cream150g/5½oz taleggio cheese, roughly chopped8 slices streaky baconsalt and freshly ground black pepper 4 large baking potatoes 1 tbsp olive oil sea salt 25g/1oz butter 1 shallot, finely chopped 1 garlic clove, finely sliced 2 leeks, sliced lengthways then across into slices 75ml/2½fl oz white wine 300ml/10½fl oz double cream 150g/5½oz taleggio cheese, roughly chopped 8 slices streaky bacon salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray.Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour.Remove from the oven and set aside until cool enough to handle. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes.Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper.When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Roughly chop the bacon and scatter it over the top of the cheese.Place in the oven and bake for 10 minutes, or until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray. Rub the potatoes with the olive oil, prick all over with a fork and place onto a little pile of sea salt on a baking tray. Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour. Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp, about an hour. Remove from the oven and set aside until cool enough to handle. Remove from the oven and set aside until cool enough to handle. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes. Meanwhile, heat a frying pan until medium hot. Add the butter, shallot and garlic and cook for 2-3 minutes, then add the leeks and cook for another two minutes. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes, or until thickened. Season, to taste, with salt and black pepper. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces. When the potatoes are cool enough, cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Heat a frying pan until hot, add the bacon and cook until golden-brown and crisp. Roughly chop the bacon and scatter it over the top of the cheese. Roughly chop the bacon and scatter it over the top of the cheese. Place in the oven and bake for 10 minutes, or until golden-brown and bubbling. Place in the oven and bake for 10 minutes, or until golden-brown and bubbling."
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Bangers with herby mash and onion gravy recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangerswithgreenmash_2962_16x9.jpg Sausage and mash is the ultimate comfort food – try our recipe complete with a quick onion gravy. 900g/2lb floury potatoes, peeled and cubed 1 tbsp sunflower oil 1 large onion, finely chopped 1 tsp Dijon mustard ½pint chicken stock (from a stock cube) 1 tsp gravy browning (optional) 8 pork sausages 50g/1½oz unsalted butter 50ml/2fl oz double cream or milk 1 tbsp each, fresh parsley and chives 3 spring onions, finely chopped 1 tbsp olive oil 900g/2lb floury potatoes, peeled and cubed 1 tbsp sunflower oil 1 large onion, finely chopped 1 tsp Dijon mustard ½pint chicken stock (from a stock cube) 1 tsp gravy browning (optional) 8 pork sausages 50g/1½oz unsalted butter 50ml/2fl oz double cream or milk 1 tbsp each, fresh parsley and chives 3 spring onions, finely chopped 1 tbsp olive oil Method Cook the potatoes in boiling salted water for 10-12 minutes or until soft. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. Serve immediately. Cook the potatoes in boiling salted water for 10-12 minutes or until soft. Cook the potatoes in boiling salted water for 10-12 minutes or until soft. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. Serve immediately. Serve immediately.
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"title": "Bangers with herby mash and onion gravy recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bangerswithgreenmash_2962_16x9.jpg Sausage and mash is the ultimate comfort food – try our recipe complete with a quick onion gravy. 900g/2lb floury potatoes, peeled and cubed 1 tbsp sunflower oil 1 large onion, finely chopped 1 tsp Dijon mustard ½pint chicken stock (from a stock cube) 1 tsp gravy browning (optional) 8 pork sausages 50g/1½oz unsalted butter 50ml/2fl oz double cream or milk 1 tbsp each, fresh parsley and chives 3 spring onions, finely chopped 1 tbsp olive oil 900g/2lb floury potatoes, peeled and cubed 1 tbsp sunflower oil 1 large onion, finely chopped 1 tsp Dijon mustard ½pint chicken stock (from a stock cube) 1 tsp gravy browning (optional) 8 pork sausages 50g/1½oz unsalted butter 50ml/2fl oz double cream or milk 1 tbsp each, fresh parsley and chives 3 spring onions, finely chopped 1 tbsp olive oil Method Cook the potatoes in boiling salted water for 10-12 minutes or until soft. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. Serve immediately. Cook the potatoes in boiling salted water for 10-12 minutes or until soft. Cook the potatoes in boiling salted water for 10-12 minutes or until soft. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy. Serve immediately. Serve immediately."
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Barbacoa lamb tacos recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbacoa_lamb_tacos_66932_16x9.jpg A traditional Mexican barbacoa is cooked in a hole in the ground, the meat wrapped in agave leaves and left to cook slowly for around 12 hours. Every region has its own way of making it; these barbacoa lamb tacos are from Sinaloa, in the north of Mexico. Barbacoa is often eaten at the weekend for breakfast: in Mexico people can buy it from restaurants that specialise in this dish. It is also made for special occasions. 3 ancho chillies, stem and seeds removed2 guajillo chillies, stem and seeds removed2 plum tomatoes, roughly chopped½ onion, chopped4 garlic cloves, peeled1 tbsp sea salt flakes1 tsp ground cumin½ tsp ground cinnamon½ tsp dried oregano5 black peppercorns2 cloves½ leg of lamb on the bone, approx. 1.2kg/2lb 10oz, at room temperature500ml/18fl oz lager 3 ancho chillies, stem and seeds removed 2 guajillo chillies, stem and seeds removed 2 plum tomatoes, roughly chopped ½ onion, chopped 4 garlic cloves, peeled 1 tbsp sea salt flakes 1 tsp ground cumin ½ tsp ground cinnamon ½ tsp dried oregano 5 black peppercorns 2 cloves ½ leg of lamb on the bone, approx. 1.2kg/2lb 10oz, at room temperature 500ml/18fl oz lager 15 corn tortillas, warmedsmall bunch fresh coriander, chopped1 red onion, finely chopped2 limes, cut into wedgesspicy salsa of your choice 15 corn tortillas, warmed small bunch fresh coriander, chopped 1 red onion, finely chopped 2 limes, cut into wedges spicy salsa of your choice Method Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes.Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve.Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½–3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water.Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa. Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes. Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes. Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve. Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve. Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes. Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½–3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water. Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½–3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water. Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa. Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa.
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"title": "Barbacoa lamb tacos 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/barbacoa_lamb_tacos_66932_16x9.jpg A traditional Mexican barbacoa is cooked in a hole in the ground, the meat wrapped in agave leaves and left to cook slowly for around 12 hours. Every region has its own way of making it; these barbacoa lamb tacos are from Sinaloa, in the north of Mexico. Barbacoa is often eaten at the weekend for breakfast: in Mexico people can buy it from restaurants that specialise in this dish. It is also made for special occasions. 3 ancho chillies, stem and seeds removed2 guajillo chillies, stem and seeds removed2 plum tomatoes, roughly chopped½ onion, chopped4 garlic cloves, peeled1 tbsp sea salt flakes1 tsp ground cumin½ tsp ground cinnamon½ tsp dried oregano5 black peppercorns2 cloves½ leg of lamb on the bone, approx. 1.2kg/2lb 10oz, at room temperature500ml/18fl oz lager 3 ancho chillies, stem and seeds removed 2 guajillo chillies, stem and seeds removed 2 plum tomatoes, roughly chopped ½ onion, chopped 4 garlic cloves, peeled 1 tbsp sea salt flakes 1 tsp ground cumin ½ tsp ground cinnamon ½ tsp dried oregano 5 black peppercorns 2 cloves ½ leg of lamb on the bone, approx. 1.2kg/2lb 10oz, at room temperature 500ml/18fl oz lager 15 corn tortillas, warmedsmall bunch fresh coriander, chopped1 red onion, finely chopped2 limes, cut into wedgesspicy salsa of your choice 15 corn tortillas, warmed small bunch fresh coriander, chopped 1 red onion, finely chopped 2 limes, cut into wedges spicy salsa of your choice Method Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes.Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve.Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½–3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water.Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa. Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes. Lightly toast the chillies in a dry frying pan until fragrant. Put them in a bowl and cover with hot water to rehydrate for 10 minutes. Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve. Drain the chillies and place in a blender with the tomatoes, onion, garlic, salt, cumin, cinnamon, oregano, peppercorns and cloves. Blitz until smooth and then rub through a sieve. Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes. Put the lamb in a large casserole (ideally cast iron), pour the sauce and lager over it, cover and leave to marinate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½–3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water. Put the casserole in the oven. After 15 minutes, turn the heat down to 190C/170C Fan/Gas 5 and cook for 2½–3 hours, until the meat is very tender and falling apart. About halfway through, check that the meat is still surrounded by liquid; if necessary, add a little hot water. Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa. Once the meat is ready, remove it from the broth. Serve the broth separately. Shred the meat using two forks and serve in the tortillas. Add the coriander, onion, a squeeze of lime and some spicy salsa."
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Basque chicken and chorizo pie recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basque_chicken_pie_70267_16x9.jpg Some say that Basque food is the best in Spain and if this top-notch pie is anything to go by, they’re right! This is like having a flamenco danced on your tongue. Based on four sharing, each serving provides 761 kcal, 36g protein, 61g carbohydrate (of which 11g sugars), 39g fat (of which 17g saturates), 8g fibre and 4.9g salt. 4 boneless, skinless chicken thighs, cut into bite-sized pieces2 tsp smoked paprika2 tsp flaked sea saltfreshly ground black pepper2 tbsp olive oil2 medium onions, cut into 12 wedges1 green pepper, halved, seeded and sliced1 red pepper, halved, seeded and sliced3-4 sprigs fresh thyme2 bay leaves150g/5½oz chorizo sausage, skinned and cut into thin slices3 garlic cloves, crushed4 large ripe tomatoes (each about 100g/4½oz), skinned and roughly chopped2 tbsp flour 4 boneless, skinless chicken thighs, cut into bite-sized pieces 2 tsp smoked paprika 2 tsp flaked sea salt freshly ground black pepper 2 tbsp olive oil 2 medium onions, cut into 12 wedges 1 green pepper, halved, seeded and sliced 1 red pepper, halved, seeded and sliced 3-4 sprigs fresh thyme 2 bay leaves 150g/5½oz chorizo sausage, skinned and cut into thin slices 3 garlic cloves, crushed 4 large ripe tomatoes (each about 100g/4½oz), skinned and roughly chopped 2 tbsp flour 225g/8oz plain flour, plus extra for dusting1 tsp baking powder½ tsp fine sea salt75g/2¾oz unsalted butter, plus extra for greasing1 medium egg yolk4–5 tbsp cold water1 egg, beaten, or full-fat milk, to glaze 225g/8oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp fine sea salt 75g/2¾oz unsalted butter, plus extra for greasing 1 medium egg yolk 4–5 tbsp cold water 1 egg, beaten, or full-fat milk, to glaze Method Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside.Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly.Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool.For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball. Preheat the oven to 200C/400F/Gas 6.Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze.Bake for about 30 minutes or until the pastry is golden and the filling is hot. Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside. Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside. Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly. Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze. Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze. Bake for about 30 minutes or until the pastry is golden and the filling is hot. Bake for about 30 minutes or until the pastry is golden and the filling is hot.
|
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"url": "https://www.bbc.co.uk/food/recipes/basque_chicken_pie_70267",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Basque chicken and chorizo pie recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basque_chicken_pie_70267_16x9.jpg Some say that Basque food is the best in Spain and if this top-notch pie is anything to go by, they’re right! This is like having a flamenco danced on your tongue. Based on four sharing, each serving provides 761 kcal, 36g protein, 61g carbohydrate (of which 11g sugars), 39g fat (of which 17g saturates), 8g fibre and 4.9g salt. 4 boneless, skinless chicken thighs, cut into bite-sized pieces2 tsp smoked paprika2 tsp flaked sea saltfreshly ground black pepper2 tbsp olive oil2 medium onions, cut into 12 wedges1 green pepper, halved, seeded and sliced1 red pepper, halved, seeded and sliced3-4 sprigs fresh thyme2 bay leaves150g/5½oz chorizo sausage, skinned and cut into thin slices3 garlic cloves, crushed4 large ripe tomatoes (each about 100g/4½oz), skinned and roughly chopped2 tbsp flour 4 boneless, skinless chicken thighs, cut into bite-sized pieces 2 tsp smoked paprika 2 tsp flaked sea salt freshly ground black pepper 2 tbsp olive oil 2 medium onions, cut into 12 wedges 1 green pepper, halved, seeded and sliced 1 red pepper, halved, seeded and sliced 3-4 sprigs fresh thyme 2 bay leaves 150g/5½oz chorizo sausage, skinned and cut into thin slices 3 garlic cloves, crushed 4 large ripe tomatoes (each about 100g/4½oz), skinned and roughly chopped 2 tbsp flour 225g/8oz plain flour, plus extra for dusting1 tsp baking powder½ tsp fine sea salt75g/2¾oz unsalted butter, plus extra for greasing1 medium egg yolk4–5 tbsp cold water1 egg, beaten, or full-fat milk, to glaze 225g/8oz plain flour, plus extra for dusting 1 tsp baking powder ½ tsp fine sea salt 75g/2¾oz unsalted butter, plus extra for greasing 1 medium egg yolk 4–5 tbsp cold water 1 egg, beaten, or full-fat milk, to glaze Method Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside.Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly.Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool.For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball. Preheat the oven to 200C/400F/Gas 6.Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze.Bake for about 30 minutes or until the pastry is golden and the filling is hot. Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside. Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside. Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly. Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour. Add the chorizo and garlic and fry for 2 minutes more. Add the tomatoes and cook for 5 minutes or until they are softened and juicy, stirring regularly. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool. Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour. Doing it this way should prevent little clumps of flour – but don’t worry if you do have a few, no-one will notice. Add more salt and pepper if necessary and continue to cook for one minute, stirring until the sauce thickens. Remove from the heat and tip everything into a roasting tin or ovenproof dish, measuring about 25x30cm/10x12in and at least 4cm/1½in deep. Leave to cool. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water). Form the dough into a ball. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze. Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling. Brush with beaten egg or milk to glaze. Bake for about 30 minutes or until the pastry is golden and the filling is hot. Bake for about 30 minutes or until the pastry is golden and the filling is hot."
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8b29c32a0fd66690fa0783ceb3d49938c99171e428a2d583362bafa0983e496c
|
Soy and chilli chicken rice bowl recipe
An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soy_and_chilli_chicken_08517_16x9.jpg A cheap and cheerful rice dish packed with fresh vegetables and flavourful chicken. Whip it up for midweek dinners or as part of our Budget meal plan for one. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £1.51 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ chicken or vegetable stock cube75g/2¾oz long-grain rice2 carrots, peeled and thinly sliced½ head broccoli, roughly 125g/4½oz, cut into small florets (and stalks thinly sliced too, if desired)1 tbsp vegetable oil125g/4½oz cooked skinless chicken, roughly chopped (see recipe tip, below)1 tbsp soy sauce (preferably dark), plus extra to serve2 big pinches dried chilli flakes, plus extra to serve ½ chicken or vegetable stock cube 75g/2¾oz long-grain rice 2 carrots, peeled and thinly sliced ½ head broccoli, roughly 125g/4½oz, cut into small florets (and stalks thinly sliced too, if desired) 1 tbsp vegetable oil 125g/4½oz cooked skinless chicken, roughly chopped (see recipe tip, below) 1 tbsp soy sauce (preferably dark), plus extra to serve 2 big pinches dried chilli flakes, plus extra to serve Method Fill a large saucepan a third full with water, crumble the stock cube into the pan, cover with a lid and bring to the boil over a high heat. Add the rice, cover and return to the boil. Reduce the heat slightly and simmer for 4 minutes, stirring occasionally.Add the carrots and sliced broccoli stalks, if using, to the rice. Cover and simmer together for 3 minutes. Add the broccoli florets, cover and cook for a further 4 minutes. Drain the rice and vegetables in a colander or large sieve and set aside. Add the oil to the saucepan and fry the chicken over a medium–high heat for 1–2 minutes or until hot, stirring constantly. Add the vegetable and rice mixture, soy sauce and chilli to the chicken and toss together for 1–2 minutes. Spoon into a large bowl and serve with extra soy sauce and chilli to season. Fill a large saucepan a third full with water, crumble the stock cube into the pan, cover with a lid and bring to the boil over a high heat. Add the rice, cover and return to the boil. Reduce the heat slightly and simmer for 4 minutes, stirring occasionally. Fill a large saucepan a third full with water, crumble the stock cube into the pan, cover with a lid and bring to the boil over a high heat. Add the rice, cover and return to the boil. Reduce the heat slightly and simmer for 4 minutes, stirring occasionally. Add the carrots and sliced broccoli stalks, if using, to the rice. Cover and simmer together for 3 minutes. Add the broccoli florets, cover and cook for a further 4 minutes. Drain the rice and vegetables in a colander or large sieve and set aside. Add the carrots and sliced broccoli stalks, if using, to the rice. Cover and simmer together for 3 minutes. Add the broccoli florets, cover and cook for a further 4 minutes. Drain the rice and vegetables in a colander or large sieve and set aside. Add the oil to the saucepan and fry the chicken over a medium–high heat for 1–2 minutes or until hot, stirring constantly. Add the vegetable and rice mixture, soy sauce and chilli to the chicken and toss together for 1–2 minutes. Spoon into a large bowl and serve with extra soy sauce and chilli to season. Add the oil to the saucepan and fry the chicken over a medium–high heat for 1–2 minutes or until hot, stirring constantly. Add the vegetable and rice mixture, soy sauce and chilli to the chicken and toss together for 1–2 minutes. Spoon into a large bowl and serve with extra soy sauce and chilli to season. Recipe tips If cooking as part of the Budget meal plan for one, use the cooked chicken thighs reserved from the Roast chicken for one recipe. If cooking separately any leftover cooked chicken meat is fine. You can add any vegetables to this recipe – sliced green beans, sugar-snap peas and sliced or diced peppers work well, so feel free to use what's cheapest at the time. Alternatively, make with frozen vegetables, adding for the last 5 minutes of the cooking time. Prawns make a nice alternative to chicken if you have some in the freezer or add fried tofu or Quorn pieces for a vegetarian version. For extra heat, drizzle the cooked rice and vegetables with sriracha sauce if you have some.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/soy_and_chilli_chicken_08517",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Soy and chilli chicken rice bowl recipe",
"content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soy_and_chilli_chicken_08517_16x9.jpg A cheap and cheerful rice dish packed with fresh vegetables and flavourful chicken. Whip it up for midweek dinners or as part of our Budget meal plan for one. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £1.51 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ chicken or vegetable stock cube75g/2¾oz long-grain rice2 carrots, peeled and thinly sliced½ head broccoli, roughly 125g/4½oz, cut into small florets (and stalks thinly sliced too, if desired)1 tbsp vegetable oil125g/4½oz cooked skinless chicken, roughly chopped (see recipe tip, below)1 tbsp soy sauce (preferably dark), plus extra to serve2 big pinches dried chilli flakes, plus extra to serve ½ chicken or vegetable stock cube 75g/2¾oz long-grain rice 2 carrots, peeled and thinly sliced ½ head broccoli, roughly 125g/4½oz, cut into small florets (and stalks thinly sliced too, if desired) 1 tbsp vegetable oil 125g/4½oz cooked skinless chicken, roughly chopped (see recipe tip, below) 1 tbsp soy sauce (preferably dark), plus extra to serve 2 big pinches dried chilli flakes, plus extra to serve Method Fill a large saucepan a third full with water, crumble the stock cube into the pan, cover with a lid and bring to the boil over a high heat. Add the rice, cover and return to the boil. Reduce the heat slightly and simmer for 4 minutes, stirring occasionally.Add the carrots and sliced broccoli stalks, if using, to the rice. Cover and simmer together for 3 minutes. Add the broccoli florets, cover and cook for a further 4 minutes. Drain the rice and vegetables in a colander or large sieve and set aside. Add the oil to the saucepan and fry the chicken over a medium–high heat for 1–2 minutes or until hot, stirring constantly. Add the vegetable and rice mixture, soy sauce and chilli to the chicken and toss together for 1–2 minutes. Spoon into a large bowl and serve with extra soy sauce and chilli to season. Fill a large saucepan a third full with water, crumble the stock cube into the pan, cover with a lid and bring to the boil over a high heat. Add the rice, cover and return to the boil. Reduce the heat slightly and simmer for 4 minutes, stirring occasionally. Fill a large saucepan a third full with water, crumble the stock cube into the pan, cover with a lid and bring to the boil over a high heat. Add the rice, cover and return to the boil. Reduce the heat slightly and simmer for 4 minutes, stirring occasionally. Add the carrots and sliced broccoli stalks, if using, to the rice. Cover and simmer together for 3 minutes. Add the broccoli florets, cover and cook for a further 4 minutes. Drain the rice and vegetables in a colander or large sieve and set aside. Add the carrots and sliced broccoli stalks, if using, to the rice. Cover and simmer together for 3 minutes. Add the broccoli florets, cover and cook for a further 4 minutes. Drain the rice and vegetables in a colander or large sieve and set aside. Add the oil to the saucepan and fry the chicken over a medium–high heat for 1–2 minutes or until hot, stirring constantly. Add the vegetable and rice mixture, soy sauce and chilli to the chicken and toss together for 1–2 minutes. Spoon into a large bowl and serve with extra soy sauce and chilli to season. Add the oil to the saucepan and fry the chicken over a medium–high heat for 1–2 minutes or until hot, stirring constantly. Add the vegetable and rice mixture, soy sauce and chilli to the chicken and toss together for 1–2 minutes. Spoon into a large bowl and serve with extra soy sauce and chilli to season. Recipe tips If cooking as part of the Budget meal plan for one, use the cooked chicken thighs reserved from the Roast chicken for one recipe. If cooking separately any leftover cooked chicken meat is fine. You can add any vegetables to this recipe – sliced green beans, sugar-snap peas and sliced or diced peppers work well, so feel free to use what's cheapest at the time. Alternatively, make with frozen vegetables, adding for the last 5 minutes of the cooking time. Prawns make a nice alternative to chicken if you have some in the freezer or add fried tofu or Quorn pieces for a vegetarian version. For extra heat, drizzle the cooked rice and vegetables with sriracha sauce if you have some."
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c920ed73def06a1ea220a39315b0899561006637352f207d06fef3cd3d538ca1
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Roast chicken dinner for one recipe
If you are following the Budget meal plan for one, buy a 1kg/2lb 4oz pack of chicken thighs and cook them all at once; eat 2 with this meal and refrigerate or freeze the rest to use in the chicken and bean burritos and soy and chilli chicken rice bowl later. The reserved cooked chicken can be kept in the fridge for a couple of days or frozen for up to 1 month before using. Ideally freeze half the leftover chicken pieces (use on day 6) and refrigerate the other half (to use on day 3). You can also buy just 2 chicken thighs or 1 chicken quarter for this recipe if you prefer, but that is less economical than buying a 1kg/2lb 4oz pack. If you end up with 7 or 8 thighs in the 1kg/2lb 4oz pack, simply add the extras to the tin and use alongside the rest of the cooked chicken. For an extra tasty gravy, remove all the chicken and vegetables from the roasting tin and pour away the fat. Add the gravy, made as in the recipe above, and 4–5 tablespoons water to the tin. Scrape up all the pan juices using a wooden spoon or spatula. Strain through a sieve into the gravy saucepan and reheat together until bubbling. Feel free to add other vegetables such as parsnips or sweet potatoes to the tin if you have them. Just keep in fairly large chunks as they need to cook for the same length of time as the chicken.
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"url": "https://www.bbc.co.uk/food/recipes/roast_chicken_for_one_41998",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast chicken dinner for one recipe",
"content": "If you are following the Budget meal plan for one, buy a 1kg/2lb 4oz pack of chicken thighs and cook them all at once; eat 2 with this meal and refrigerate or freeze the rest to use in the chicken and bean burritos and soy and chilli chicken rice bowl later. The reserved cooked chicken can be kept in the fridge for a couple of days or frozen for up to 1 month before using. Ideally freeze half the leftover chicken pieces (use on day 6) and refrigerate the other half (to use on day 3). You can also buy just 2 chicken thighs or 1 chicken quarter for this recipe if you prefer, but that is less economical than buying a 1kg/2lb 4oz pack. If you end up with 7 or 8 thighs in the 1kg/2lb 4oz pack, simply add the extras to the tin and use alongside the rest of the cooked chicken. For an extra tasty gravy, remove all the chicken and vegetables from the roasting tin and pour away the fat. Add the gravy, made as in the recipe above, and 4–5 tablespoons water to the tin. Scrape up all the pan juices using a wooden spoon or spatula. Strain through a sieve into the gravy saucepan and reheat together until bubbling. Feel free to add other vegetables such as parsnips or sweet potatoes to the tin if you have them. Just keep in fairly large chunks as they need to cook for the same length of time as the chicken."
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bef4fc90bb27da89512d58a4b8c8d2cbf3cb206a78e9af6181a12b917bd952ce
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Mac ‘n’ cheese for one recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_n_cheese_for_one_03858_16x9.jpg A really creamy and lush macaroni cheese on a budget. It’s worth making a homemade cheese sauce here as it’s cheap and can be made in just a few minutes. The sauce is also great as a topping for cooked vegetables or other pasta bakes. This recipe is part of a Budget meal plan for one. In March 2023 this recipe was costed at an average of 98p when checking prices at five UK supermarkets (excluding the optional crusty bread to serve). This recipe is designed to be made in conjunction with a low-cost store-cupboard. 75g/2¾oz dried pasta, preferably penne or macaroni 20g/¾oz butter20g/¾oz plain flour300ml/10fl oz milk50g/1¾oz cheddar (preferably mature), finely gratedsalt and ground black peppercrusty bread, to serve (optional) 75g/2¾oz dried pasta, preferably penne or macaroni 20g/¾oz butter 20g/¾oz plain flour 300ml/10fl oz milk 50g/1¾oz cheddar (preferably mature), finely grated salt and ground black pepper crusty bread, to serve (optional) Method Half-fill a large saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter.Slowly start adding the milk, just a little at a time and stirring well between each addition. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. Continue gradually adding and stirring until all the milk is used up. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy. Drain the pasta well in a colander or sieve and return to the pan. Pour the cheese sauce over the top and stir well. Either serve from the pan with the remaining grated cheese on top or transfer to an ovenproof dish and place under a hot grill for 1–2 minutes until lightly browned. Serve with the bread, if using. Half-fill a large saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Half-fill a large saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter. Slowly start adding the milk, just a little at a time and stirring well between each addition. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. Continue gradually adding and stirring until all the milk is used up. Slowly start adding the milk, just a little at a time and stirring well between each addition. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. Continue gradually adding and stirring until all the milk is used up. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy. Drain the pasta well in a colander or sieve and return to the pan. Pour the cheese sauce over the top and stir well. Either serve from the pan with the remaining grated cheese on top or transfer to an ovenproof dish and place under a hot grill for 1–2 minutes until lightly browned. Serve with the bread, if using. Drain the pasta well in a colander or sieve and return to the pan. Pour the cheese sauce over the top and stir well. Either serve from the pan with the remaining grated cheese on top or transfer to an ovenproof dish and place under a hot grill for 1–2 minutes until lightly browned. Serve with the bread, if using. Recipe tips If your sauce does end up a little lumpy, don’t worry. Just transfer to a bowl and give it a good whisk, blitz with a stick blender or pass through a sieve before reheating. If you have a non-stick pan and a silicone covered whisk, you can make the sauce all at the same time. Simply put the butter, flour and milk in the saucepan over a medium heat and whisk together for about 5 minutes or until the sauce is smooth and thick. Buy mature or extra mature cheese for cooking as a little goes a long way. If you are using a milder cheese, you will probably find that you need to add more to get the same level of taste.
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"url": "https://www.bbc.co.uk/food/recipes/mac_n_cheese_for_one_03858",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mac ‘n’ cheese for one recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_n_cheese_for_one_03858_16x9.jpg A really creamy and lush macaroni cheese on a budget. It’s worth making a homemade cheese sauce here as it’s cheap and can be made in just a few minutes. The sauce is also great as a topping for cooked vegetables or other pasta bakes. This recipe is part of a Budget meal plan for one. In March 2023 this recipe was costed at an average of 98p when checking prices at five UK supermarkets (excluding the optional crusty bread to serve). This recipe is designed to be made in conjunction with a low-cost store-cupboard. 75g/2¾oz dried pasta, preferably penne or macaroni 20g/¾oz butter20g/¾oz plain flour300ml/10fl oz milk50g/1¾oz cheddar (preferably mature), finely gratedsalt and ground black peppercrusty bread, to serve (optional) 75g/2¾oz dried pasta, preferably penne or macaroni 20g/¾oz butter 20g/¾oz plain flour 300ml/10fl oz milk 50g/1¾oz cheddar (preferably mature), finely grated salt and ground black pepper crusty bread, to serve (optional) Method Half-fill a large saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter.Slowly start adding the milk, just a little at a time and stirring well between each addition. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. Continue gradually adding and stirring until all the milk is used up. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy. Drain the pasta well in a colander or sieve and return to the pan. Pour the cheese sauce over the top and stir well. Either serve from the pan with the remaining grated cheese on top or transfer to an ovenproof dish and place under a hot grill for 1–2 minutes until lightly browned. Serve with the bread, if using. Half-fill a large saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Half-fill a large saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter. Slowly start adding the milk, just a little at a time and stirring well between each addition. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. Continue gradually adding and stirring until all the milk is used up. Slowly start adding the milk, just a little at a time and stirring well between each addition. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. Continue gradually adding and stirring until all the milk is used up. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy. Drain the pasta well in a colander or sieve and return to the pan. Pour the cheese sauce over the top and stir well. Either serve from the pan with the remaining grated cheese on top or transfer to an ovenproof dish and place under a hot grill for 1–2 minutes until lightly browned. Serve with the bread, if using. Drain the pasta well in a colander or sieve and return to the pan. Pour the cheese sauce over the top and stir well. Either serve from the pan with the remaining grated cheese on top or transfer to an ovenproof dish and place under a hot grill for 1–2 minutes until lightly browned. Serve with the bread, if using. Recipe tips If your sauce does end up a little lumpy, don’t worry. Just transfer to a bowl and give it a good whisk, blitz with a stick blender or pass through a sieve before reheating. If you have a non-stick pan and a silicone covered whisk, you can make the sauce all at the same time. Simply put the butter, flour and milk in the saucepan over a medium heat and whisk together for about 5 minutes or until the sauce is smooth and thick. Buy mature or extra mature cheese for cooking as a little goes a long way. If you are using a milder cheese, you will probably find that you need to add more to get the same level of taste."
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9864bba36a0b8a5afd77c4114447d53632ee4f9405a4565672b555a9bd170074
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Broccoli cheese recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_cheese_70907_16x9.jpg Fresh or frozen broccoli can be used for this delicious, comforting broccoli cheese gratin. The cheese sauce is simple but spiked with mustard for added depth of flavour. Serve as a side dish or a vegetarian supper. Based on two portions, each serving provides 319 kcal, 14g protein, 14g carbohydrates (of which 5g sugars), 22g fat (of which 13.5g saturates), 3.5g fibre and 1.6g salt. 150g/5½oz frozen broccoli florets (1 small head broccoli)20g/¾oz unsalted butter20g/¾oz plain flour150ml/¼ pint milk60g/2¼oz mature cheddar, coarsely grated1 tsp English mustard or wholegrain mustard (optional)salt and freshly ground black pepper 150g/5½oz frozen broccoli florets (1 small head broccoli) 20g/¾oz unsalted butter 20g/¾oz plain flour 150ml/¼ pint milk 60g/2¼oz mature cheddar, coarsely grated 1 tsp English mustard or wholegrain mustard (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Recipe tips To use fresh broccoli, you’ll need 1 small or ½ a large head of broccoli, cut into florets. Cook in boiling water for 5–6 minutes, or until just tender. Drain well. Making a white sauce is easy, but there's a bit of a knack to it. Watch the How-to video if you want a bit of reassurance.
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"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_cheese_70907_16x9.jpg Fresh or frozen broccoli can be used for this delicious, comforting broccoli cheese gratin. The cheese sauce is simple but spiked with mustard for added depth of flavour. Serve as a side dish or a vegetarian supper. Based on two portions, each serving provides 319 kcal, 14g protein, 14g carbohydrates (of which 5g sugars), 22g fat (of which 13.5g saturates), 3.5g fibre and 1.6g salt. 150g/5½oz frozen broccoli florets (1 small head broccoli)20g/¾oz unsalted butter20g/¾oz plain flour150ml/¼ pint milk60g/2¼oz mature cheddar, coarsely grated1 tsp English mustard or wholegrain mustard (optional)salt and freshly ground black pepper 150g/5½oz frozen broccoli florets (1 small head broccoli) 20g/¾oz unsalted butter 20g/¾oz plain flour 150ml/¼ pint milk 60g/2¼oz mature cheddar, coarsely grated 1 tsp English mustard or wholegrain mustard (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top. Recipe tips To use fresh broccoli, you’ll need 1 small or ½ a large head of broccoli, cut into florets. Cook in boiling water for 5–6 minutes, or until just tender. Drain well. Making a white sauce is easy, but there's a bit of a knack to it. Watch the How-to video if you want a bit of reassurance."
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62ca29b7c4474a6a10878d79ec91173e6ce1b68cdc9378c8a37130af964009b6
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Pea soup recipe
An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peaandmintsoup_81285_16x9.jpg This easy pea soup recipe is one you'll make time and again when you're in a rush. The recipe scales up easily and freezes well, so there's no reason not to make loads. For this recipe you will need a blender or food processor. 1 tbsp olive oil1 garlic clove, chopped½ onion, chopped200g/7oz frozen peas300ml/10fl oz chicken stock (or vegetable stock)50ml/2fl oz double creamsalt and freshly ground black peppermint leaves, to garnish (optional) 1 tbsp olive oil 1 garlic clove, chopped ½ onion, chopped 200g/7oz frozen peas 300ml/10fl oz chicken stock (or vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper mint leaves, to garnish (optional) Method Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.Add the frozen peas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream.Blend the soup until smooth (use a stick blender, food processor or blender).Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened. Add the frozen peas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream. Add the frozen peas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream. Blend the soup until smooth (use a stick blender, food processor or blender). Blend the soup until smooth (use a stick blender, food processor or blender). Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream. Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream. Recipe tips It's simplicity is the real joy of this recipe, but if you do want to jazz it up, try garnishing with pieces of fried bacon or pancetta, shredded ham or grated Parmesan. Crème fraîche can be used instead of cream.
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"content": "An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peaandmintsoup_81285_16x9.jpg This easy pea soup recipe is one you'll make time and again when you're in a rush. The recipe scales up easily and freezes well, so there's no reason not to make loads. For this recipe you will need a blender or food processor. 1 tbsp olive oil1 garlic clove, chopped½ onion, chopped200g/7oz frozen peas300ml/10fl oz chicken stock (or vegetable stock)50ml/2fl oz double creamsalt and freshly ground black peppermint leaves, to garnish (optional) 1 tbsp olive oil 1 garlic clove, chopped ½ onion, chopped 200g/7oz frozen peas 300ml/10fl oz chicken stock (or vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper mint leaves, to garnish (optional) Method Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.Add the frozen peas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream.Blend the soup until smooth (use a stick blender, food processor or blender).Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened. Add the frozen peas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream. Add the frozen peas and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the cream. Blend the soup until smooth (use a stick blender, food processor or blender). Blend the soup until smooth (use a stick blender, food processor or blender). Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream. Season to taste and serve in a warm bowl, garnished with mint (if using) or a swirl of cream. Recipe tips It's simplicity is the real joy of this recipe, but if you do want to jazz it up, try garnishing with pieces of fried bacon or pancetta, shredded ham or grated Parmesan. Crème fraîche can be used instead of cream."
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1c624ce86cb2b72d2313a8c59e6b0aba1244645ff2ca99f67a52017ad7d00969
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White sauce recipe
You can infuse the milk with a bay leaf or half a peeled onion for an extra layer of flavour. This white sauce, also called bechamel sauce, is used as part of a lasagne. For even more flavour, stir in a teaspoon of mustard or add a pinch of grated nutmeg or ground mace. To make a herby sauce for fish or gammon, add 2–3 tablespoons finely chopped parsley or dill. To make a full-flavoured cheese sauce, stir in around 150g/5½oz grated mature Cheddar, or other easy-melting cheese, towards the end of the cooking time. Use odds and ends of cheese from your fridge to make an extra cheesy sauce. Cut off any rind, finely chop or grate the cheese and add the sauce towards the end of the cooking time. You can use any cheese – brie, Stilton, and even goats' cheese all work well, but some will add more punch than others, so add a little at a time and taste the sauce once the cheese has melted. If you are adding cheese, it's best to season your white sauce once the cheese is incorporated as some cheeses are very salty. Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in fewer lumps. Others advocate hot milk to help melt the roux. The choice is yours, but using milk straight from the fridge is obviously less faff. When you first start adding the milk to the saucepan, don’t worry if you see lots of lumps, just keep stirring vigorously and they should disappear. Instead of adding the milk in thirds, you can also add just a little at a time and stir until it is absorbed. If your sauce still looks lumpy, remove it from the heat and use a whisk to mix vigorously until smooth. Don't add more milk until it's smooth as this will make any existing lumps harder to get rid of. If something goes wrong and you can’t whisk out the lumps, pass the sauce through a sieve into a clean saucepan and return to the hob. You can use any milk for this recipe but whole milk will give a richer flavour and texture. For a vegan version of this sauce, simply swap the butter and milk for plant-based alternatives. If making the sauce ahead of time, cover the surface with plastic film to prevent a skin forming. Whisk well as the sauce is reheated and add an extra splash of milk if it has thickened up on cooling. (Use a silicone covered whisk if using a non-stick pan to prevent scratching.) How to freeze Making and freezing a big batch of white sauce is a great way to use up excess milk before it goes off, and means you have a white sauce base ready to transform into a variety of other dishes – macaroni cheese, pasta bake, cauliflower cheese and moussaka for instance. Follow the recipe to the end, then pour into smaller lidded containers and cool thoroughly before covering and freezing for up to 2 months. If you freeze in small portions, the white sauce will thaw more quickly when you need it and you can grab just what you need. Simply defrost overnight in the fridge or partly defrost at room temperature for a couple of hours before reheating. Bring to a gentle simmer in a large saucepan, or reheat in the microwave, until piping hot. You’ll need to add an extra splash of water or milk when you reheat the sauce and make sure you whisk regularly to prevent any lumps. (Use a silicone covered whisk if reheating in a non-stick pan.)
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"title": "White sauce recipe",
"content": "You can infuse the milk with a bay leaf or half a peeled onion for an extra layer of flavour. This white sauce, also called bechamel sauce, is used as part of a lasagne. For even more flavour, stir in a teaspoon of mustard or add a pinch of grated nutmeg or ground mace. To make a herby sauce for fish or gammon, add 2–3 tablespoons finely chopped parsley or dill. To make a full-flavoured cheese sauce, stir in around 150g/5½oz grated mature Cheddar, or other easy-melting cheese, towards the end of the cooking time. Use odds and ends of cheese from your fridge to make an extra cheesy sauce. Cut off any rind, finely chop or grate the cheese and add the sauce towards the end of the cooking time. You can use any cheese – brie, Stilton, and even goats' cheese all work well, but some will add more punch than others, so add a little at a time and taste the sauce once the cheese has melted. If you are adding cheese, it's best to season your white sauce once the cheese is incorporated as some cheeses are very salty. Opinions differ as to whether the milk added to a white sauce should be hot or cold. Some say that using cold milk in a hot roux gives the sauce more time to absorb the liquid and will result in fewer lumps. Others advocate hot milk to help melt the roux. The choice is yours, but using milk straight from the fridge is obviously less faff. When you first start adding the milk to the saucepan, don’t worry if you see lots of lumps, just keep stirring vigorously and they should disappear. Instead of adding the milk in thirds, you can also add just a little at a time and stir until it is absorbed. If your sauce still looks lumpy, remove it from the heat and use a whisk to mix vigorously until smooth. Don't add more milk until it's smooth as this will make any existing lumps harder to get rid of. If something goes wrong and you can’t whisk out the lumps, pass the sauce through a sieve into a clean saucepan and return to the hob. You can use any milk for this recipe but whole milk will give a richer flavour and texture. For a vegan version of this sauce, simply swap the butter and milk for plant-based alternatives. If making the sauce ahead of time, cover the surface with plastic film to prevent a skin forming. Whisk well as the sauce is reheated and add an extra splash of milk if it has thickened up on cooling. (Use a silicone covered whisk if using a non-stick pan to prevent scratching.) How to freeze Making and freezing a big batch of white sauce is a great way to use up excess milk before it goes off, and means you have a white sauce base ready to transform into a variety of other dishes – macaroni cheese, pasta bake, cauliflower cheese and moussaka for instance. Follow the recipe to the end, then pour into smaller lidded containers and cool thoroughly before covering and freezing for up to 2 months. If you freeze in small portions, the white sauce will thaw more quickly when you need it and you can grab just what you need. Simply defrost overnight in the fridge or partly defrost at room temperature for a couple of hours before reheating. Bring to a gentle simmer in a large saucepan, or reheat in the microwave, until piping hot. You’ll need to add an extra splash of water or milk when you reheat the sauce and make sure you whisk regularly to prevent any lumps. (Use a silicone covered whisk if reheating in a non-stick pan.)"
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ae5ca7a8255ad58ee827d6aa35cf5b21c091c872971ac0dbecd99391419452f8
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Pizza dough recipe
When cooking the pizzas, preheat a large, heavy baking tray or baking stone in the oven and cook the pizzas directly on it. This will give you a fabulously crisp base. You may need to check that your baking tray can reach the temperatures required without getting damaged. And you’ll need to take extreme care removing and returning the tray (or stone) to the oven. Use oven gloves or thick oven cloths designed to withstand extremely high temperatures. This recipe makes enough dough for six individual pizzas, just right for one person, but you can easily halve the ingredients and make either 2 large or 3 smaller pizzas. To cook all 6 at the same time, you’ll need several baking sheets on standby. Depending on your oven, the individual pizzas could be ready to serve in as little as 8 minutes, so it possible to bake in batches if people don’t mind waiting. Fast-action yeast, is often sold in packs containing 7g sachets. You’ll find it in the baking aisle of the supermarket. It's also called easy bake yeast. 00 flour is a very finely milled Italian flour that absorbs water better than coarser flours. This helps you achieve a dough that's easy to stretch without tearing, but a high gluten content is also needed. 00 just refers to how finely milled it is and the gluten content can differ, so look for 00 flour that is labelled as suitable for bread, pizza or pasta (bread flours contain more gluten than plain or self-raising flours used for cakes). To save hassle, you can warm the milk and water together in a saucepan over a low heat for 1–2 minutes. Don’t allow it to get too hot. The liquid should be just lukewarm, so it doesn’t prevent the yeast activating or toughen the dough; so watch carefully and stir often. If it does overheat, pour into a cold bowl and leave to cool for a while. Passata (sieved tomatoes) makes a great topping for pizzas. You’ll find it with the tinned tomatoes and tomato purée, often sold in jars or cartons. Any leftover passata can be frozen in small, lidded containers for up to 3 months, or used for pasta sauces, stews or soups. This is a great recipe to keep kids entertained when they have friends over. You can make the dough in advance, then give them the chance to roll it out and top with all their favourite toppings. Put ingredients such as grated cheese, mozzarella balls, sweetcorn, sliced peppers and ham in small bowls, so they can use what they fancy. How to make ahead Pizza tastes best when freshly baked, but you can roll out the dough and top the pizzas ahead of time. Put onto trays lightly dusted with flour and place in the fridge for up to 8 hours ahead of the time you want to bake them. Leave the pizzas to stand at room temperature for 30 minutes before baking and transfer carefully to the preheated baking trays. How to freeze If you don’t need to make all the pizzas at once, you can freeze the dough after step 3. Divide into 6 balls and wrap each one in plastic film. Place in a large freezer bag, label, seal and freeze for up to 1 month. Take out as many as you need, remove the film and put the dough ball(s) into lightly oiled bowls. Cover with a clean damp tea towel and defrost at room temperature for 1–2 hours, or until the dough is soft and spongy. Roll out and use as above.
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"title": "Pizza dough recipe",
"content": "When cooking the pizzas, preheat a large, heavy baking tray or baking stone in the oven and cook the pizzas directly on it. This will give you a fabulously crisp base. You may need to check that your baking tray can reach the temperatures required without getting damaged. And you’ll need to take extreme care removing and returning the tray (or stone) to the oven. Use oven gloves or thick oven cloths designed to withstand extremely high temperatures. This recipe makes enough dough for six individual pizzas, just right for one person, but you can easily halve the ingredients and make either 2 large or 3 smaller pizzas. To cook all 6 at the same time, you’ll need several baking sheets on standby. Depending on your oven, the individual pizzas could be ready to serve in as little as 8 minutes, so it possible to bake in batches if people don’t mind waiting. Fast-action yeast, is often sold in packs containing 7g sachets. You’ll find it in the baking aisle of the supermarket. It's also called easy bake yeast. 00 flour is a very finely milled Italian flour that absorbs water better than coarser flours. This helps you achieve a dough that's easy to stretch without tearing, but a high gluten content is also needed. 00 just refers to how finely milled it is and the gluten content can differ, so look for 00 flour that is labelled as suitable for bread, pizza or pasta (bread flours contain more gluten than plain or self-raising flours used for cakes). To save hassle, you can warm the milk and water together in a saucepan over a low heat for 1–2 minutes. Don’t allow it to get too hot. The liquid should be just lukewarm, so it doesn’t prevent the yeast activating or toughen the dough; so watch carefully and stir often. If it does overheat, pour into a cold bowl and leave to cool for a while. Passata (sieved tomatoes) makes a great topping for pizzas. You’ll find it with the tinned tomatoes and tomato purée, often sold in jars or cartons. Any leftover passata can be frozen in small, lidded containers for up to 3 months, or used for pasta sauces, stews or soups. This is a great recipe to keep kids entertained when they have friends over. You can make the dough in advance, then give them the chance to roll it out and top with all their favourite toppings. Put ingredients such as grated cheese, mozzarella balls, sweetcorn, sliced peppers and ham in small bowls, so they can use what they fancy. How to make ahead Pizza tastes best when freshly baked, but you can roll out the dough and top the pizzas ahead of time. Put onto trays lightly dusted with flour and place in the fridge for up to 8 hours ahead of the time you want to bake them. Leave the pizzas to stand at room temperature for 30 minutes before baking and transfer carefully to the preheated baking trays. How to freeze If you don’t need to make all the pizzas at once, you can freeze the dough after step 3. Divide into 6 balls and wrap each one in plastic film. Place in a large freezer bag, label, seal and freeze for up to 1 month. Take out as many as you need, remove the film and put the dough ball(s) into lightly oiled bowls. Cover with a clean damp tea towel and defrost at room temperature for 1–2 hours, or until the dough is soft and spongy. Roll out and use as above."
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One-pan spaghetti meatballs recipe
An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_spaghetti_38086_16x9.jpg It’s a one-pot wonder! Ever-popular spaghetti and meatballs, cooked together in one pan for a really speedy supper. Each serving provides 547 kcal, 35g protein, 68g carbohydrate (of which 12g sugars), 13g fat (of which 4.1g saturates), 7.6g fibre and 0.7g salt. 1 slice wholemeal or white bread, roughly torn1 free-range egg 250g/9oz lean beef mince (5% fat or less)1 garlic clove, finely grated or crushed 1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme)15g/½oz Parmesan, freshly grated 1 tbsp olive oil ½ onion, roughly chopped 1½ carrots, peeled and grated 400g tin chopped tomatoes 1½ tbsp tomato purée ½ tsp dried oregano 1 tbsp red wine vinegar 225g/8oz dried spaghetti, broken in half 800ml/28fl oz boiling water (see recipe tip) sea salt and freshly ground black pepper 1 small handful basil leaves, roughly chopped (optional) 1 slice wholemeal or white bread, roughly torn 1 free-range egg 250g/9oz lean beef mince (5% fat or less) 1 garlic clove, finely grated or crushed 1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme) 15g/½oz Parmesan, freshly grated 1 tbsp olive oil ½ onion, roughly chopped 1½ carrots, peeled and grated 400g tin chopped tomatoes 1½ tbsp tomato purée ½ tsp dried oregano 1 tbsp red wine vinegar 225g/8oz dried spaghetti, broken in half 800ml/28fl oz boiling water (see recipe tip) sea salt and freshly ground black pepper 1 small handful basil leaves, roughly chopped (optional) Method Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Recipe tips Use the empty tomato tin to measure out the boiling water (but be careful as the tin will be super hot). Two tins = 800ml. If, after 15 minutes, the pasta is cooked but the sauce looks runny, remove the lid and boil to evaporate some of the liquid. Alternatively, if the pasta isn’t quite cooked, add 100ml/3½fl oz boiling water, stir well and simmer for another 5 minutes.
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"title": "One-pan spaghetti meatballs recipe",
"content": "An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_spaghetti_38086_16x9.jpg It’s a one-pot wonder! Ever-popular spaghetti and meatballs, cooked together in one pan for a really speedy supper. Each serving provides 547 kcal, 35g protein, 68g carbohydrate (of which 12g sugars), 13g fat (of which 4.1g saturates), 7.6g fibre and 0.7g salt. 1 slice wholemeal or white bread, roughly torn1 free-range egg 250g/9oz lean beef mince (5% fat or less)1 garlic clove, finely grated or crushed 1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme)15g/½oz Parmesan, freshly grated 1 tbsp olive oil ½ onion, roughly chopped 1½ carrots, peeled and grated 400g tin chopped tomatoes 1½ tbsp tomato purée ½ tsp dried oregano 1 tbsp red wine vinegar 225g/8oz dried spaghetti, broken in half 800ml/28fl oz boiling water (see recipe tip) sea salt and freshly ground black pepper 1 small handful basil leaves, roughly chopped (optional) 1 slice wholemeal or white bread, roughly torn 1 free-range egg 250g/9oz lean beef mince (5% fat or less) 1 garlic clove, finely grated or crushed 1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme) 15g/½oz Parmesan, freshly grated 1 tbsp olive oil ½ onion, roughly chopped 1½ carrots, peeled and grated 400g tin chopped tomatoes 1½ tbsp tomato purée ½ tsp dried oregano 1 tbsp red wine vinegar 225g/8oz dried spaghetti, broken in half 800ml/28fl oz boiling water (see recipe tip) sea salt and freshly ground black pepper 1 small handful basil leaves, roughly chopped (optional) Method Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Recipe tips Use the empty tomato tin to measure out the boiling water (but be careful as the tin will be super hot). Two tins = 800ml. If, after 15 minutes, the pasta is cooked but the sauce looks runny, remove the lid and boil to evaporate some of the liquid. Alternatively, if the pasta isn’t quite cooked, add 100ml/3½fl oz boiling water, stir well and simmer for another 5 minutes."
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04a18a9d051303126e8075e9183f4b101d9311b86370affb66b3a7b860202217
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Tomato, chickpea and pasta soup recipe
An average of 4.6 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_chickpea_and_78792_16x9.jpg This cheap, quick and easy soup is based on an Italian classic: Pasta e ceci. If you’ve got any fresh herbs to hand, sprinkle a small handful over each bowl of soup before serving. Flatleaf parsley, basil and sage would all work well. Each serving provides 391 kcal, 14g protein, 44g carbohydrate (of which 8g sugars), 15g fat (of which 2g saturates), 10g fibre and 0.1g salt. 1 tbsp extra virgin olive oil, plus extra for drizzling2 large garlic cloves, thinly sliced400g tin chickpeas400g tin chopped tomatoes 400ml/14fl oz chicken stock (or vegetable stock)50g/1¾oz small pasta shapesfreshly ground sea salt and black pepper 1 tbsp extra virgin olive oil, plus extra for drizzling 2 large garlic cloves, thinly sliced 400g tin chickpeas 400g tin chopped tomatoes 400ml/14fl oz chicken stock (or vegetable stock) 50g/1¾oz small pasta shapes freshly ground sea salt and black pepper Method Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper.Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Cook the soup for 15 minutes, or until the pasta is tender.Check the seasoning, and serve finished with a generous drizzle of olive oil. Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper. Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Cook the soup for 15 minutes, or until the pasta is tender. Cook the soup for 15 minutes, or until the pasta is tender. Check the seasoning, and serve finished with a generous drizzle of olive oil. Check the seasoning, and serve finished with a generous drizzle of olive oil. Recipe tips In September 2023, this recipe was costed at an average of £1.29 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
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"title": "Tomato, chickpea and pasta soup recipe",
"content": "An average of 4.6 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_chickpea_and_78792_16x9.jpg This cheap, quick and easy soup is based on an Italian classic: Pasta e ceci. If you’ve got any fresh herbs to hand, sprinkle a small handful over each bowl of soup before serving. Flatleaf parsley, basil and sage would all work well. Each serving provides 391 kcal, 14g protein, 44g carbohydrate (of which 8g sugars), 15g fat (of which 2g saturates), 10g fibre and 0.1g salt. 1 tbsp extra virgin olive oil, plus extra for drizzling2 large garlic cloves, thinly sliced400g tin chickpeas400g tin chopped tomatoes 400ml/14fl oz chicken stock (or vegetable stock)50g/1¾oz small pasta shapesfreshly ground sea salt and black pepper 1 tbsp extra virgin olive oil, plus extra for drizzling 2 large garlic cloves, thinly sliced 400g tin chickpeas 400g tin chopped tomatoes 400ml/14fl oz chicken stock (or vegetable stock) 50g/1¾oz small pasta shapes freshly ground sea salt and black pepper Method Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper.Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Cook the soup for 15 minutes, or until the pasta is tender.Check the seasoning, and serve finished with a generous drizzle of olive oil. Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper. Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering. Cook the soup for 15 minutes, or until the pasta is tender. Cook the soup for 15 minutes, or until the pasta is tender. Check the seasoning, and serve finished with a generous drizzle of olive oil. Check the seasoning, and serve finished with a generous drizzle of olive oil. Recipe tips In September 2023, this recipe was costed at an average of £1.29 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard."
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ecf3327eabec31d8cd6184d2189844a0ed737eae32042605da2f68c352f9326e
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Tuna sushi rice bowl recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_onigiri-inspired_25394_16x9.jpg A super quick WFH lunch option, these rice bowls are so easy to put together, but have loads of textures and flavours to keep it interesting. 100g/3½oz red cabbage, thinly sliced20cm/8in piece cucumber, seeds removed and cut into 3mm thick half-moons2 tsp rice wine vinegar1 tsp sugar (caster or granulated) ¼ tsp salt 100g/3½oz red cabbage, thinly sliced 20cm/8in piece cucumber, seeds removed and cut into 3mm thick half-moons 2 tsp rice wine vinegar 1 tsp sugar (caster or granulated) ¼ tsp salt 250g pouch microwave sushi rice (or 75g/2½oz dried sushi rice, cooked to packet instructions)1 tbsp rice wine vinegar1 tsp black sesame seeds or furikake100g tinned tuna, drained if necessary2 tsp Japanese-style mayonnaise (or regular mayonnaise)1 tbsp finely chopped red onion½ tsp sesame oil 250g pouch microwave sushi rice (or 75g/2½oz dried sushi rice, cooked to packet instructions) 1 tbsp rice wine vinegar 1 tsp black sesame seeds or furikake 100g tinned tuna, drained if necessary 2 tsp Japanese-style mayonnaise (or regular mayonnaise) 1 tbsp finely chopped red onion ½ tsp sesame oil pickled ginger2 toasted nori sheets, each cut into 6 rectangles pickled ginger 2 toasted nori sheets, each cut into 6 rectangles Method To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle. To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool. Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside.To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori. To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle. To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle. To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool. To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool. Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside. Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside. To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori. To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori. Recipe tips Any leftovers will keep well in the fridge for 2 days. Do not keep the nori sheets in the fridge, add them just before eating. You can use the pieces of nori like mini tacos and fill them with rice, tuna and salad, or just rip them up and mix everything together.
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"url": "https://www.bbc.co.uk/food/recipes/tuna_onigiri-inspired_25394",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tuna sushi rice bowl 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/tuna_onigiri-inspired_25394_16x9.jpg A super quick WFH lunch option, these rice bowls are so easy to put together, but have loads of textures and flavours to keep it interesting. 100g/3½oz red cabbage, thinly sliced20cm/8in piece cucumber, seeds removed and cut into 3mm thick half-moons2 tsp rice wine vinegar1 tsp sugar (caster or granulated) ¼ tsp salt 100g/3½oz red cabbage, thinly sliced 20cm/8in piece cucumber, seeds removed and cut into 3mm thick half-moons 2 tsp rice wine vinegar 1 tsp sugar (caster or granulated) ¼ tsp salt 250g pouch microwave sushi rice (or 75g/2½oz dried sushi rice, cooked to packet instructions)1 tbsp rice wine vinegar1 tsp black sesame seeds or furikake100g tinned tuna, drained if necessary2 tsp Japanese-style mayonnaise (or regular mayonnaise)1 tbsp finely chopped red onion½ tsp sesame oil 250g pouch microwave sushi rice (or 75g/2½oz dried sushi rice, cooked to packet instructions) 1 tbsp rice wine vinegar 1 tsp black sesame seeds or furikake 100g tinned tuna, drained if necessary 2 tsp Japanese-style mayonnaise (or regular mayonnaise) 1 tbsp finely chopped red onion ½ tsp sesame oil pickled ginger2 toasted nori sheets, each cut into 6 rectangles pickled ginger 2 toasted nori sheets, each cut into 6 rectangles Method To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle. To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool. Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside.To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori. To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle. To make the salad, mix all of the salad ingredients in a large bowl and set aside to lightly pickle. To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool. To make the rice bowls, cook the sushi rice according to the packet instructions. Mix the rice with the vinegar and sesame seeds and leave to cool. Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside. Mix the tuna, mayonnaise, red onion and sesame oil in a bowl. Set aside. To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori. To serve, add the rice to each bowl and top with the tuna then the salad. Serve with the pickled ginger and nori. Recipe tips Any leftovers will keep well in the fridge for 2 days. Do not keep the nori sheets in the fridge, add them just before eating. You can use the pieces of nori like mini tacos and fill them with rice, tuna and salad, or just rip them up and mix everything together."
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de8ab0f76be1dce44bcccef50b09ba78d5f70e28f4cbd0b207d1d6bd2b4cea1a
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One-pan veggie English breakfast recipe
An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_veggie_english_31012_16x9.jpg A bed of crisp grated potatoes is topped with eggs, cherry tomatoes and mushrooms and then baked in the oven for an easy breakfast or brunch. If you felt the absence of baked beans, you could always add it on the side. Each serving provides 440 kcal, 24g protein, 26g carbohydrates (of which 4g sugars), 26g fat (of which 11.5g saturates), 4g fibre and 1.6g salt. 1 large baking potato 30g/1oz butter225g/8oz chestnut mushrooms, quartered150g/5½oz cherry tomatoes, halved4 large free-range eggssalt and freshly ground black peppersmall handful fresh flatleaf parsley, roughly chopped, to garnishhot chilli sauce, to serve (optional) 1 large baking potato 30g/1oz butter 225g/8oz chestnut mushrooms, quartered 150g/5½oz cherry tomatoes, halved 4 large free-range eggs salt and freshly ground black pepper small handful fresh flatleaf parsley, roughly chopped, to garnish hot chilli sauce, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Grate the potato (don’t bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain.Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside.Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes.Scatter the tomatoes over the potato, then return to the oven for 5 minutes.Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny.Garnish with the parsley and serve with chilli sauce if you like. Preheat the oven to 220C/200C Fan/Gas 7. Grate the potato (don’t bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain. Preheat the oven to 220C/200C Fan/Gas 7. Grate the potato (don’t bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain. Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside. Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside. Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes. Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes. Scatter the tomatoes over the potato, then return to the oven for 5 minutes. Scatter the tomatoes over the potato, then return to the oven for 5 minutes. Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny. Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny. Garnish with the parsley and serve with chilli sauce if you like. Garnish with the parsley and serve with chilli sauce if you like.
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"title": "One-pan veggie English breakfast recipe",
"content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_veggie_english_31012_16x9.jpg A bed of crisp grated potatoes is topped with eggs, cherry tomatoes and mushrooms and then baked in the oven for an easy breakfast or brunch. If you felt the absence of baked beans, you could always add it on the side. Each serving provides 440 kcal, 24g protein, 26g carbohydrates (of which 4g sugars), 26g fat (of which 11.5g saturates), 4g fibre and 1.6g salt. 1 large baking potato 30g/1oz butter225g/8oz chestnut mushrooms, quartered150g/5½oz cherry tomatoes, halved4 large free-range eggssalt and freshly ground black peppersmall handful fresh flatleaf parsley, roughly chopped, to garnishhot chilli sauce, to serve (optional) 1 large baking potato 30g/1oz butter 225g/8oz chestnut mushrooms, quartered 150g/5½oz cherry tomatoes, halved 4 large free-range eggs salt and freshly ground black pepper small handful fresh flatleaf parsley, roughly chopped, to garnish hot chilli sauce, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Grate the potato (don’t bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain.Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside.Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes.Scatter the tomatoes over the potato, then return to the oven for 5 minutes.Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny.Garnish with the parsley and serve with chilli sauce if you like. Preheat the oven to 220C/200C Fan/Gas 7. Grate the potato (don’t bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain. Preheat the oven to 220C/200C Fan/Gas 7. Grate the potato (don’t bother peeling it) on the largest hole of your box grater. Place in a large sieve and rinse under the cold tap until the liquid runs clear. Set aside to drain. Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside. Heat half the butter in a large, shallow ovenproof casserole over a medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside. Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes. Melt the remaining butter in the pan. Once it has started to froth, add the potato and lots of salt and pepper. Cook for about 10 minutes, or until all the liquid has evaporated and the potato is starting to colour. Spread the potato in an even layer in the casserole and place in the oven for 10 minutes. Scatter the tomatoes over the potato, then return to the oven for 5 minutes. Scatter the tomatoes over the potato, then return to the oven for 5 minutes. Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny. Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8 minutes, or until the egg whites are just set and the yolks are still runny. Garnish with the parsley and serve with chilli sauce if you like. Garnish with the parsley and serve with chilli sauce if you like."
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Chinese-style vegetables recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese-style_vegetables_17447_16x9.jpg The perfect side to meat, fish or even tofu, these Chinese-style greens are a quick and healthy addition to dinner. 2 tbsp sesame oil 3 garlic cloves, finely choppedthumb-sized piece fresh root ginger, finely chopped1 medium chilli, seeds removed and finely diced200g/7oz Tenderstem broccoli (or purple sprouting broccoli)100g/3½oz Savoy cabbage, shredded 1 tbsp sesame seeds, toasted sea salt 2 tbsp sesame oil 3 garlic cloves, finely chopped thumb-sized piece fresh root ginger, finely chopped 1 medium chilli, seeds removed and finely diced 200g/7oz Tenderstem broccoli (or purple sprouting broccoli) 100g/3½oz Savoy cabbage, shredded 1 tbsp sesame seeds, toasted sea salt Method Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid.Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid. Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Recipe tips Pak choi would work well instead of cabbage, if you like. It cooks a little quicker than cabbage, so add to the pan once the broccoli has had 5 minutes. For extra heat, serve the vegetables with a drizzle of chilli sauce before sprinkling over the sesame seeds.
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"title": "Chinese-style vegetables 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/chinese-style_vegetables_17447_16x9.jpg The perfect side to meat, fish or even tofu, these Chinese-style greens are a quick and healthy addition to dinner. 2 tbsp sesame oil 3 garlic cloves, finely choppedthumb-sized piece fresh root ginger, finely chopped1 medium chilli, seeds removed and finely diced200g/7oz Tenderstem broccoli (or purple sprouting broccoli)100g/3½oz Savoy cabbage, shredded 1 tbsp sesame seeds, toasted sea salt 2 tbsp sesame oil 3 garlic cloves, finely chopped thumb-sized piece fresh root ginger, finely chopped 1 medium chilli, seeds removed and finely diced 200g/7oz Tenderstem broccoli (or purple sprouting broccoli) 100g/3½oz Savoy cabbage, shredded 1 tbsp sesame seeds, toasted sea salt Method Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid.Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Heat the oil in a large frying pan or wok over a low-medium heat. Once the oil is hot, add the garlic, ginger and chilli to the pan and fry for 1 minute until the garlic just starts to colour. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid. Meanwhile, trim the ends of the broccoli and cut in half so you have stems and florets. Turn the heat up to medium-high and add the broccoli and shredded cabbage to the frying pan. Stir to coat the vegetables in the oil before placing on a lid. Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Fry for 5 minutes, stirring occasionally, then add 2 tablespoons water, stir and return the lid. Steam for 3 minutes, stirring occasionally. For a more tender cook, continue cooking for a further minute. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Remove from the heat and season with a pinch of salt before stirring one final time. Serve straight to the table with a sprinkling of toasted sesame seeds. Recipe tips Pak choi would work well instead of cabbage, if you like. It cooks a little quicker than cabbage, so add to the pan once the broccoli has had 5 minutes. For extra heat, serve the vegetables with a drizzle of chilli sauce before sprinkling over the sesame seeds."
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f030d8dbc794f90a5f51d5698d7ccb6c869ac078d769a54a2a79a0c71f9c047b
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Lemon laddoos 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_laddoos_63085_16x9.jpg Variations on the laddoo can be found across India, from coconut and puffed rice, to gram flour, nuts and sesame or even ground-up, leftover roti. My mother always told me that you can turn anything into a laddoo. Here’s my joyful interpretation of her advice, featuring custard cream biscuits. This (almost) no-cook recipe for laddoos are perfect for gifting. 300g/10½oz custard cream biscuits, broken in half 100g/3½oz full-fat milk powder 190g/6¾oz sweetened condensed milk 50ml/2fl oz warm water1 large unwaxed lemon, zest only (around 2 tsp)40g/1½oz unsweetened desiccated coconut 300g/10½oz custard cream biscuits, broken in half 100g/3½oz full-fat milk powder 190g/6¾oz sweetened condensed milk 50ml/2fl oz warm water 1 large unwaxed lemon, zest only (around 2 tsp) 40g/1½oz unsweetened desiccated coconut Method Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base). Pour the biscuit crumbs into a large bowl and stir in the milk powder. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate. Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base). Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base). Pour the biscuit crumbs into a large bowl and stir in the milk powder. Pour the biscuit crumbs into a large bowl and stir in the milk powder. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate. Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve. Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve. Recipe tips Store the laddoos in an airtight container in the fridge for up to 1 week. Leave to come to room temperature before serving. Laddoos are a popular sweet to gift during religious and cultural festivals. Jazz these up for sharing with friends and family by decorating with edible flowers, edible gold or silver leaf, nuts, melted chocolate, or a combination of everything.
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"title": "Lemon laddoos 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_laddoos_63085_16x9.jpg Variations on the laddoo can be found across India, from coconut and puffed rice, to gram flour, nuts and sesame or even ground-up, leftover roti. My mother always told me that you can turn anything into a laddoo. Here’s my joyful interpretation of her advice, featuring custard cream biscuits. This (almost) no-cook recipe for laddoos are perfect for gifting. 300g/10½oz custard cream biscuits, broken in half 100g/3½oz full-fat milk powder 190g/6¾oz sweetened condensed milk 50ml/2fl oz warm water1 large unwaxed lemon, zest only (around 2 tsp)40g/1½oz unsweetened desiccated coconut 300g/10½oz custard cream biscuits, broken in half 100g/3½oz full-fat milk powder 190g/6¾oz sweetened condensed milk 50ml/2fl oz warm water 1 large unwaxed lemon, zest only (around 2 tsp) 40g/1½oz unsweetened desiccated coconut Method Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base). Pour the biscuit crumbs into a large bowl and stir in the milk powder. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate. Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base). Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Alternatively, pop them into a clean, sealable plastic bag and bash with a rolling pin. The biscuit crumbs should be fine and sandy (the same texture as a cheesecake base). Pour the biscuit crumbs into a large bowl and stir in the milk powder. Pour the biscuit crumbs into a large bowl and stir in the milk powder. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off. Combine the condensed milk, water and lemon zest in a small saucepan. Warm over a low heat until it just starts to bubble, but do not allow to boil. Switch the heat off. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Pour the condensed milk mixture into the biscuit crumb mixture and stir with a spoon until well combined and cool enough to handle. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball. Bring the mixture together using your hands. Work until you are able to form the mixture into a ball without it crumbling. Leave to stand for 5–10 minutes at room temperature. If it feels too dry, add a teaspoon of warm water until the mixture can form a ball. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate. Divide the mixture into 18 equal portions. Roll each piece into a ball between your palms under medium pressure until smooth on the surface. They will be a little soft at this stage but they will set firm once completely cooled. Don't worry if they lose their shape a little while they're warm. Place the balls on a plate. Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve. Spread out the desiccated coconut on a plate. Roll each laddoo in the coconut until well coated. Reshape the laddoos into round balls if they've lost their shape slightly. Leave to stand, uncovered, at room temperature for a couple of hours to firm up and then serve. Recipe tips Store the laddoos in an airtight container in the fridge for up to 1 week. Leave to come to room temperature before serving. Laddoos are a popular sweet to gift during religious and cultural festivals. Jazz these up for sharing with friends and family by decorating with edible flowers, edible gold or silver leaf, nuts, melted chocolate, or a combination of everything."
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Chocolate matzo bark recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_matzo_bark_54176_16x9.jpg This easy chocolate matzo bark is a delicious treat that is fun to make and decorate with the kids. Make this recipe vegan or parve (non-dairy) by choosing the chocolate accordingly. 2 matzo crackers, broken into shards180g/6⅓oz dark chocolate, broken into pieces 20g/¾oz shelled pistachios, roughly chopped20g/¾oz dried sour cherries or cranberries15g/½oz pumpkin seeds1 tbsp desiccated coconutflaky sea salt (optional) 2 matzo crackers, broken into shards 180g/6⅓oz dark chocolate, broken into pieces 20g/¾oz shelled pistachios, roughly chopped 20g/¾oz dried sour cherries or cranberries 15g/½oz pumpkin seeds 1 tbsp desiccated coconut flaky sea salt (optional) Method Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece.Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using.Leave to set at room temperature. Break into shards and store in an airtight container. Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece. Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece. Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using. Leave to set at room temperature. Break into shards and store in an airtight container. Leave to set at room temperature. Break into shards and store in an airtight container. Recipe tips If making this for Passover, make sure your matzo crackers are suitable. The bark will keep for up to a week in an airtight container.
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"title": "Chocolate matzo bark recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_matzo_bark_54176_16x9.jpg This easy chocolate matzo bark is a delicious treat that is fun to make and decorate with the kids. Make this recipe vegan or parve (non-dairy) by choosing the chocolate accordingly. 2 matzo crackers, broken into shards180g/6⅓oz dark chocolate, broken into pieces 20g/¾oz shelled pistachios, roughly chopped20g/¾oz dried sour cherries or cranberries15g/½oz pumpkin seeds1 tbsp desiccated coconutflaky sea salt (optional) 2 matzo crackers, broken into shards 180g/6⅓oz dark chocolate, broken into pieces 20g/¾oz shelled pistachios, roughly chopped 20g/¾oz dried sour cherries or cranberries 15g/½oz pumpkin seeds 1 tbsp desiccated coconut flaky sea salt (optional) Method Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece.Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using.Leave to set at room temperature. Break into shards and store in an airtight container. Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece. Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece. Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using. Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using. Leave to set at room temperature. Break into shards and store in an airtight container. Leave to set at room temperature. Break into shards and store in an airtight container. Recipe tips If making this for Passover, make sure your matzo crackers are suitable. The bark will keep for up to a week in an airtight container."
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Chocolate and caramel spiced nut bark recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_caramel_63575_16x9.jpg This chocolate bark is super-easy to make, so perfect for a last-minute present! The bark can be prepared a few days ahead and kept in the fridge. 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces1 tsp ground cardamom1 tsp ground cinnamon50g/1¾oz cashew nuts, thinly sliced lengthways 55g/2oz almonds, thinly sliced lengthways 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces 1 tsp ground cardamom 1 tsp ground cinnamon 50g/1¾oz cashew nuts, thinly sliced lengthways 55g/2oz almonds, thinly sliced lengthways 50g/1¾oz light brown muscovado sugar10g salted butter75ml/2½fl oz double cream 50g/1¾oz light brown muscovado sugar 10g salted butter 75ml/2½fl oz double cream Method Grease and line a baking sheet with baking paper. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes.Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set.Once fully set, break the bark into pieces and place in see-through bags tied with ribbon. Grease and line a baking sheet with baking paper. Grease and line a baking sheet with baking paper. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes. Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set. Once fully set, break the bark into pieces and place in see-through bags tied with ribbon. Once fully set, break the bark into pieces and place in see-through bags tied with ribbon.
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"title": "Chocolate and caramel spiced nut bark recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_caramel_63575_16x9.jpg This chocolate bark is super-easy to make, so perfect for a last-minute present! The bark can be prepared a few days ahead and kept in the fridge. 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces1 tsp ground cardamom1 tsp ground cinnamon50g/1¾oz cashew nuts, thinly sliced lengthways 55g/2oz almonds, thinly sliced lengthways 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces 1 tsp ground cardamom 1 tsp ground cinnamon 50g/1¾oz cashew nuts, thinly sliced lengthways 55g/2oz almonds, thinly sliced lengthways 50g/1¾oz light brown muscovado sugar10g salted butter75ml/2½fl oz double cream 50g/1¾oz light brown muscovado sugar 10g salted butter 75ml/2½fl oz double cream Method Grease and line a baking sheet with baking paper. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes.Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set.Once fully set, break the bark into pieces and place in see-through bags tied with ribbon. Grease and line a baking sheet with baking paper. Grease and line a baking sheet with baking paper. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes. Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set. Once fully set, break the bark into pieces and place in see-through bags tied with ribbon. Once fully set, break the bark into pieces and place in see-through bags tied with ribbon."
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Kachori chaat recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kachori_chaat_31564_16x9.jpg Kachori chaat is pastry that is stuffed with spicy peas and fried until crisp and golden. Serve topped with yoghurt and tamarind chutney. 240g/8½oz plain floursalt, to taste50ml/2fl oz vegetable oil, plus extra for deep frying 240g/8½oz plain flour salt, to taste 50ml/2fl oz vegetable oil, plus extra for deep frying 2 tbsp vegetable oil½ tsp cumin seedspinch nigella seedspinch asafoetida2 green chillies, finely chopped220g/8oz peas (frozen is fine)1 heaped tsp mango powder (amchoor)½ tsp mild chilli powder2 tsp ground coriander½ tsp garam masala powdersalt, to taste2 tbsp finely chopped fresh coriander 2 tbsp vegetable oil ½ tsp cumin seeds pinch nigella seeds pinch asafoetida 2 green chillies, finely chopped 220g/8oz peas (frozen is fine) 1 heaped tsp mango powder (amchoor) ½ tsp mild chilli powder 2 tsp ground coriander ½ tsp garam masala powder salt, to taste 2 tbsp finely chopped fresh coriander 1 small tub plain yoghurt (about 150g/5½oz)1 small onion, finely choppedcoriander and mint chutneytamarind chutneysmall bunch fresh coriander, choppedsev 1 small tub plain yoghurt (about 150g/5½oz) 1 small onion, finely chopped coriander and mint chutney coriander and mint chutney tamarind chutney tamarind chutney small bunch fresh coriander, chopped sev Method To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling.To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions.Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris.Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.)To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling. To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling. To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions. Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris. Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris. Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.) Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.) To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. Recipe tips You can make your own green chutney using the recipe linked to in the ingredients. It will keep for a day or two in the fridge. Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own use the link in the ingredients for the recipe.
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"title": "Kachori chaat 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/kachori_chaat_31564_16x9.jpg Kachori chaat is pastry that is stuffed with spicy peas and fried until crisp and golden. Serve topped with yoghurt and tamarind chutney. 240g/8½oz plain floursalt, to taste50ml/2fl oz vegetable oil, plus extra for deep frying 240g/8½oz plain flour salt, to taste 50ml/2fl oz vegetable oil, plus extra for deep frying 2 tbsp vegetable oil½ tsp cumin seedspinch nigella seedspinch asafoetida2 green chillies, finely chopped220g/8oz peas (frozen is fine)1 heaped tsp mango powder (amchoor)½ tsp mild chilli powder2 tsp ground coriander½ tsp garam masala powdersalt, to taste2 tbsp finely chopped fresh coriander 2 tbsp vegetable oil ½ tsp cumin seeds pinch nigella seeds pinch asafoetida 2 green chillies, finely chopped 220g/8oz peas (frozen is fine) 1 heaped tsp mango powder (amchoor) ½ tsp mild chilli powder 2 tsp ground coriander ½ tsp garam masala powder salt, to taste 2 tbsp finely chopped fresh coriander 1 small tub plain yoghurt (about 150g/5½oz)1 small onion, finely choppedcoriander and mint chutneytamarind chutneysmall bunch fresh coriander, choppedsev 1 small tub plain yoghurt (about 150g/5½oz) 1 small onion, finely chopped coriander and mint chutney coriander and mint chutney tamarind chutney tamarind chutney small bunch fresh coriander, chopped sev Method To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling.To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions.Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris.Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.)To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling. To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling. To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions. Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris. Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris. Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.) Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.) To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev. Recipe tips You can make your own green chutney using the recipe linked to in the ingredients. It will keep for a day or two in the fridge. Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own use the link in the ingredients for the recipe."
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Ravneet's ras malai cake recipe
An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rasmalai_cake_48932_16x9.jpg Ras malai cake is a simple sponge soaked in a fragrant, nutty milk mixture, flavoured with cardamom, saffron, pistachios and almonds. Leave overnight for the best results. 4 medium free-range eggs, lightly beaten175g/6oz caster sugar1 tsp baking powderpinch fine salt200g/7oz plain flour20ml/¾fl oz neutral oil, such as sunflower or vegetable oil280ml/9½fl oz full-fat milk200ml/7fl oz double cream140g/5oz condensed milk3 cardamom pods, lightly crushedsmall pinch saffron threads1 tbsp ground pistachios10 roasted almonds, crushed 4 medium free-range eggs, lightly beaten 175g/6oz caster sugar 1 tsp baking powder pinch fine salt 200g/7oz plain flour 20ml/¾fl oz neutral oil, such as sunflower or vegetable oil 280ml/9½fl oz full-fat milk 200ml/7fl oz double cream 140g/5oz condensed milk 3 cardamom pods, lightly crushed small pinch saffron threads 1 tbsp ground pistachios 10 roasted almonds, crushed 300ml/10fl oz gently whipped creamhandful crushed pistachioshandful toasted flaked almonds 300ml/10fl oz gently whipped cream handful crushed pistachios handful toasted flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4.Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture.Mix together the baking powder, salt and plain flour in a separate bowl.Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix.Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish.Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods.Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse.To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture. Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture. Mix together the baking powder, salt and plain flour in a separate bowl. Mix together the baking powder, salt and plain flour in a separate bowl. Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix. Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix. Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish. Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish. Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods. Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods. Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse. Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse. To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. Recipe tips For extra luxury, add saffron to a basic sugar syrup and drizzle generously over the top of the cake before serving chilled. The cake will last for 3 days in the fridge.
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"title": "Ravneet's ras malai cake recipe",
"content": "An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rasmalai_cake_48932_16x9.jpg Ras malai cake is a simple sponge soaked in a fragrant, nutty milk mixture, flavoured with cardamom, saffron, pistachios and almonds. Leave overnight for the best results. 4 medium free-range eggs, lightly beaten175g/6oz caster sugar1 tsp baking powderpinch fine salt200g/7oz plain flour20ml/¾fl oz neutral oil, such as sunflower or vegetable oil280ml/9½fl oz full-fat milk200ml/7fl oz double cream140g/5oz condensed milk3 cardamom pods, lightly crushedsmall pinch saffron threads1 tbsp ground pistachios10 roasted almonds, crushed 4 medium free-range eggs, lightly beaten 175g/6oz caster sugar 1 tsp baking powder pinch fine salt 200g/7oz plain flour 20ml/¾fl oz neutral oil, such as sunflower or vegetable oil 280ml/9½fl oz full-fat milk 200ml/7fl oz double cream 140g/5oz condensed milk 3 cardamom pods, lightly crushed small pinch saffron threads 1 tbsp ground pistachios 10 roasted almonds, crushed 300ml/10fl oz gently whipped creamhandful crushed pistachioshandful toasted flaked almonds 300ml/10fl oz gently whipped cream handful crushed pistachios handful toasted flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4.Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture.Mix together the baking powder, salt and plain flour in a separate bowl.Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix.Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish.Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods.Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse.To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture. Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture. Mix together the baking powder, salt and plain flour in a separate bowl. Mix together the baking powder, salt and plain flour in a separate bowl. Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix. Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix. Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish. Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish. Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods. Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods. Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse. Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse. To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. Recipe tips For extra luxury, add saffron to a basic sugar syrup and drizzle generously over the top of the cake before serving chilled. The cake will last for 3 days in the fridge."
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Crispy lentil, pea and potato cakes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lentil_pea_potato_cakes_85413_16x9.jpg There is no denying that the urge for deep-fried food is very real during Ramadan. The crunchy bronzed exterior of these spiced potato and pea cakes is a real treat for taste buds that have been devoid of stimulation for the entire day. You will find your hand extending for one more…then maybe another…and another. Each serving provides 626 kcal, 16g protein, 64g carbohydrate (of which 14g sugars), 32g fat (of which 3.6g saturates), 8.1g fibre and 0.57g salt. 450g/1lb Maris Piper potatoes, boiled until soft and mashed, then cooled 200g/7oz frozen peas (petits pois), defrosted ½ x 400g tin green lentils, drained 1 tsp coriander seeds, crushed1 heaped tsp cumin seeds 1 tsp Kashmiri chilli powder 2 tsp amchoor powder 4 tbsp finely chopped fresh coriander 1 heaped tbsp cornflour (or rice flour) 100g/3½oz plain flour 2 free-range eggs, beaten 125g/4½oz breadcrumbs (plain or panko) vegetable oil, for deep-frying salt, to taste 450g/1lb Maris Piper potatoes, boiled until soft and mashed, then cooled 200g/7oz frozen peas (petits pois), defrosted ½ x 400g tin green lentils, drained 1 tsp coriander seeds, crushed 1 heaped tsp cumin seeds 1 tsp Kashmiri chilli powder 2 tsp amchoor powder 4 tbsp finely chopped fresh coriander 1 heaped tbsp cornflour (or rice flour) 100g/3½oz plain flour 2 free-range eggs, beaten 125g/4½oz breadcrumbs (plain or panko) vegetable oil, for deep-frying salt, to taste 100g/3½oz cashews125g/4½oz dried apricots60g/2¼oz fresh coriander, roughly chopped1 lime, juice only1–2 green finger chilliessalt, to taste 100g/3½oz cashews 125g/4½oz dried apricots 60g/2¼oz fresh coriander, roughly chopped 1 lime, juice only 1–2 green finger chillies salt, to taste Method Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up. Transfer the mixture to the fridge and leave to rest for at least 1 hour. Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.)Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated. Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch. To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together.Serve the lentil and potato cakes when piping hot with the dip on the side. Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up. Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up. Transfer the mixture to the fridge and leave to rest for at least 1 hour. Transfer the mixture to the fridge and leave to rest for at least 1 hour. Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.) Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.) Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated. Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated. Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch. Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch. To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together. To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together. Serve the lentil and potato cakes when piping hot with the dip on the side. Serve the lentil and potato cakes when piping hot with the dip on the side. Recipe tips This is a great make-ahead snack for iftar. Keep the potato and pea mixture in the fridge for up to 24 hours. The green chutney will keep in the fridge for up to three days. If you don’t want to deep fry, then you can spray the potato and lentil cakes generously with vegetable oil and air fry them till golden-brown (around 8 minutes at 200C).
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"title": "Crispy lentil, pea and potato cakes recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lentil_pea_potato_cakes_85413_16x9.jpg There is no denying that the urge for deep-fried food is very real during Ramadan. The crunchy bronzed exterior of these spiced potato and pea cakes is a real treat for taste buds that have been devoid of stimulation for the entire day. You will find your hand extending for one more…then maybe another…and another. Each serving provides 626 kcal, 16g protein, 64g carbohydrate (of which 14g sugars), 32g fat (of which 3.6g saturates), 8.1g fibre and 0.57g salt. 450g/1lb Maris Piper potatoes, boiled until soft and mashed, then cooled 200g/7oz frozen peas (petits pois), defrosted ½ x 400g tin green lentils, drained 1 tsp coriander seeds, crushed1 heaped tsp cumin seeds 1 tsp Kashmiri chilli powder 2 tsp amchoor powder 4 tbsp finely chopped fresh coriander 1 heaped tbsp cornflour (or rice flour) 100g/3½oz plain flour 2 free-range eggs, beaten 125g/4½oz breadcrumbs (plain or panko) vegetable oil, for deep-frying salt, to taste 450g/1lb Maris Piper potatoes, boiled until soft and mashed, then cooled 200g/7oz frozen peas (petits pois), defrosted ½ x 400g tin green lentils, drained 1 tsp coriander seeds, crushed 1 heaped tsp cumin seeds 1 tsp Kashmiri chilli powder 2 tsp amchoor powder 4 tbsp finely chopped fresh coriander 1 heaped tbsp cornflour (or rice flour) 100g/3½oz plain flour 2 free-range eggs, beaten 125g/4½oz breadcrumbs (plain or panko) vegetable oil, for deep-frying salt, to taste 100g/3½oz cashews125g/4½oz dried apricots60g/2¼oz fresh coriander, roughly chopped1 lime, juice only1–2 green finger chilliessalt, to taste 100g/3½oz cashews 125g/4½oz dried apricots 60g/2¼oz fresh coriander, roughly chopped 1 lime, juice only 1–2 green finger chillies salt, to taste Method Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up. Transfer the mixture to the fridge and leave to rest for at least 1 hour. Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.)Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated. Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch. To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together.Serve the lentil and potato cakes when piping hot with the dip on the side. Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up. Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up. Transfer the mixture to the fridge and leave to rest for at least 1 hour. Transfer the mixture to the fridge and leave to rest for at least 1 hour. Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.) Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.) Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated. Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated. Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch. Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch. To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together. To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together. Serve the lentil and potato cakes when piping hot with the dip on the side. Serve the lentil and potato cakes when piping hot with the dip on the side. Recipe tips This is a great make-ahead snack for iftar. Keep the potato and pea mixture in the fridge for up to 24 hours. The green chutney will keep in the fridge for up to three days. If you don’t want to deep fry, then you can spray the potato and lentil cakes generously with vegetable oil and air fry them till golden-brown (around 8 minutes at 200C)."
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Chicken bhuna recipe
An average of 4.3 out of 5 stars from 129 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bhuna_murgh_masala_90385_16x9.jpg Chicken bhuna is a regular on our curry playlist. The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt. 6 garlic cloves, finely grated2.5cm/1in piece fresh root ginger, peeled and finely grated2 tsp mild chilli powder (or Kashmiri chilli powder)½ tsp ground turmeric1 tsp ground cumin1 tbsp ground coriander2 tbsp Greek-style yoghurt750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces 6 garlic cloves, finely grated 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp mild chilli powder (or Kashmiri chilli powder) ½ tsp ground turmeric 1 tsp ground cumin 1 tbsp ground coriander 2 tbsp Greek-style yoghurt 750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces 100g/3½oz tomatoes, roughly chopped2 tbsp tomato purée4 tbsp vegetable oil3 dried mild red chillies (or dried Kashmiri chillies), left whole300g/10½oz onions, finely chopped (about 2 medium onions)1 tsp fennel seeds, coarsely crushed½ tsp freshly ground black pepper 1 tsp garam masalasaltchopped fresh coriander, to garnish 100g/3½oz tomatoes, roughly chopped 2 tbsp tomato purée 4 tbsp vegetable oil 3 dried mild red chillies (or dried Kashmiri chillies), left whole 300g/10½oz onions, finely chopped (about 2 medium onions) 1 tsp fennel seeds, coarsely crushed ½ tsp freshly ground black pepper 1 tsp garam masala salt chopped fresh coriander, to garnish Method To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.)Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably.To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.)Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.) To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.) Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably. Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably. To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.) To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.) Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly. Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. Recipe tips The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. You can use chicken on the bone, although for ease and quick cooking time I have opted for boneless chicken thighs, which are delicious coated in the thick masala. Serve with naan bread, tandoori roti or kachumbar salad.
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"title": "Chicken bhuna recipe",
"content": "An average of 4.3 out of 5 stars from 129 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bhuna_murgh_masala_90385_16x9.jpg Chicken bhuna is a regular on our curry playlist. The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt. 6 garlic cloves, finely grated2.5cm/1in piece fresh root ginger, peeled and finely grated2 tsp mild chilli powder (or Kashmiri chilli powder)½ tsp ground turmeric1 tsp ground cumin1 tbsp ground coriander2 tbsp Greek-style yoghurt750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces 6 garlic cloves, finely grated 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp mild chilli powder (or Kashmiri chilli powder) ½ tsp ground turmeric 1 tsp ground cumin 1 tbsp ground coriander 2 tbsp Greek-style yoghurt 750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces 100g/3½oz tomatoes, roughly chopped2 tbsp tomato purée4 tbsp vegetable oil3 dried mild red chillies (or dried Kashmiri chillies), left whole300g/10½oz onions, finely chopped (about 2 medium onions)1 tsp fennel seeds, coarsely crushed½ tsp freshly ground black pepper 1 tsp garam masalasaltchopped fresh coriander, to garnish 100g/3½oz tomatoes, roughly chopped 2 tbsp tomato purée 4 tbsp vegetable oil 3 dried mild red chillies (or dried Kashmiri chillies), left whole 300g/10½oz onions, finely chopped (about 2 medium onions) 1 tsp fennel seeds, coarsely crushed ½ tsp freshly ground black pepper 1 tsp garam masala salt chopped fresh coriander, to garnish Method To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.)Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably.To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.)Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.) To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender. (You can finely grate them if you don't have a food processor.) Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably. Put the garlic-ginger paste in a large bowl with the remaining marinade ingredients and mix to combine. Add the chicken to the bowl and mix well. Cover and put in the fridge to marinate for 1 hour, or overnight preferably. To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.) To make the bhuna, blend the tomatoes and tomato purée to a smooth paste in a food processor or blender, then set aside. (Again, you can grate the tomatoes on the coarse grater over a bowl to catch all the juices.) Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly. Heat the oil in a non-stick kadhai or large lidded frying pan over a medium heat. Add the chillies, fry for a few seconds then add the onions. Stir well and fry gently for 25 minutes, until browned and softened. Keep stirring often to make sure they cook evenly. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Season with salt, lower the heat and continue cooking with a lid on for 8 minutes until the chicken is cooked through, stirring halfway through. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. Recipe tips The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. You can use chicken on the bone, although for ease and quick cooking time I have opted for boneless chicken thighs, which are delicious coated in the thick masala. Serve with naan bread, tandoori roti or kachumbar salad."
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The Hairy Bikers' chicken korma recipe
Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly.Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like. Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.
|
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"content": "Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly.Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like. Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like."
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e00eab316d57571d823c0b4ae03969c1c31ae4c1020191df09c443b969240d00
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Sweet potato chaat recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_chaat_72291_16x9.jpg A simple sweet potato recipe that is decadent enough to serve at an Eid celebration feast. Each serving provides 522 kcal, 7.8g protein, 102g carbohydrate (of which 35g sugars), 6.5g fat (of which 1.3g saturates), 12g fibre and 0.9g salt. 4 large sweet potatoes, scrubbed and cut into wedgesolive oil, for drizzling½ red onion, thinly sliced1 tomato, finely chopped2 tbsp tamarind chutney ½ lemon, juice only1 tsp chaat masala 1 tbsp honey or maple syrup1 tsp chilli flakeshandful roasted salted peanuts, roughly choppedhandful chopped fresh coriander, roughly choppedsalt, to taste 4 large sweet potatoes, scrubbed and cut into wedges olive oil, for drizzling ½ red onion, thinly sliced 1 tomato, finely chopped 2 tbsp tamarind chutney ½ lemon, juice only 1 tsp chaat masala 1 tbsp honey or maple syrup 1 tsp chilli flakes handful roasted salted peanuts, roughly chopped handful chopped fresh coriander, roughly chopped salt, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges.Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges. Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately.
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"title": "Sweet potato chaat recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_chaat_72291_16x9.jpg A simple sweet potato recipe that is decadent enough to serve at an Eid celebration feast. Each serving provides 522 kcal, 7.8g protein, 102g carbohydrate (of which 35g sugars), 6.5g fat (of which 1.3g saturates), 12g fibre and 0.9g salt. 4 large sweet potatoes, scrubbed and cut into wedgesolive oil, for drizzling½ red onion, thinly sliced1 tomato, finely chopped2 tbsp tamarind chutney ½ lemon, juice only1 tsp chaat masala 1 tbsp honey or maple syrup1 tsp chilli flakeshandful roasted salted peanuts, roughly choppedhandful chopped fresh coriander, roughly choppedsalt, to taste 4 large sweet potatoes, scrubbed and cut into wedges olive oil, for drizzling ½ red onion, thinly sliced 1 tomato, finely chopped 2 tbsp tamarind chutney ½ lemon, juice only 1 tsp chaat masala 1 tbsp honey or maple syrup 1 tsp chilli flakes handful roasted salted peanuts, roughly chopped handful chopped fresh coriander, roughly chopped salt, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges.Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges. Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges. Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately. Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately."
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0a2ff51db5ee4c2e94d94df51c3c2a5f3677d3d7f596a4e8cb57aa03dd05aabc
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Pistachio and rose shortbread recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pistachio_and_rose_11448_16x9.jpg Celebrate Diwali with these buttery, cardamom-scented pistachio and rose shortbreads. They’re easy to make and perfect for gifting to friends and family. Rose syrup is available in most large supermarkets with an Asian food section and in South Asian and Middle Eastern food shops. 250g/9oz unsalted butter, very soft100g/3½oz caster sugar8 cardamom pods, seeds removed and ground⅛ tsp fine salt450g/1lb plain flour 250g/9oz unsalted butter, very soft 100g/3½oz caster sugar 8 cardamom pods, seeds removed and ground ⅛ tsp fine salt 450g/1lb plain flour 85g/3oz icing sugar1 tbsp rose syrup1 tsp cold waterchopped pistachios, to decorate 85g/3oz icing sugar 1 tbsp rose syrup 1 tsp cold water chopped pistachios, to decorate Method To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough.Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes.Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper.To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. Recipe tips If rose syrup is unavailable, use 1½ tbsp cold water, a drop of concentrated rosewater and pink food colouring (optional) as an alternative.
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"title": "Pistachio and rose shortbread recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pistachio_and_rose_11448_16x9.jpg Celebrate Diwali with these buttery, cardamom-scented pistachio and rose shortbreads. They’re easy to make and perfect for gifting to friends and family. Rose syrup is available in most large supermarkets with an Asian food section and in South Asian and Middle Eastern food shops. 250g/9oz unsalted butter, very soft100g/3½oz caster sugar8 cardamom pods, seeds removed and ground⅛ tsp fine salt450g/1lb plain flour 250g/9oz unsalted butter, very soft 100g/3½oz caster sugar 8 cardamom pods, seeds removed and ground ⅛ tsp fine salt 450g/1lb plain flour 85g/3oz icing sugar1 tbsp rose syrup1 tsp cold waterchopped pistachios, to decorate 85g/3oz icing sugar 1 tbsp rose syrup 1 tsp cold water chopped pistachios, to decorate Method To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough.Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes.Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper.To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. To make the shortbread, grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough. Cream together the butter, sugar, ground cardamom and salt in a stand mixer fitted with the beater attachment for 2 minutes, or until pale and fluffy. Alternatively, use a handheld mixer. Tip in the flour, turn the mixer to low and mix for about 40–50 seconds, or until combined. The mixture should resemble a soft dough. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes. Press the mixture into the baking tin, compacting it down using the flat side of a silicone spatula. Cut the dough into 12 large rectangles, taking care not to cut through to the baking paper underneath. Use a fork to mark the shortbreads all over. Chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4. Bake the shortbread for 25 minutes. Remove from the oven and score the shortbread fingers again. Return to the oven and bake for a further 15 minutes. Remove from the oven and score one final time. Leave to cool in the tin and then lift out using the overhanging baking paper. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing. Drizzle over one half of the cooled shortbread fingers. Sprinkle the pistachios over the top of the icing and leave to set for an hour or two. Recipe tips If rose syrup is unavailable, use 1½ tbsp cold water, a drop of concentrated rosewater and pink food colouring (optional) as an alternative."
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36ca8a6bcca36aff9eb06fdbc63fb66791c67af5c995c4ae6c1326ad44faecb6
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Aloo gobi curry recipe
An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_gobi_41709_16x9.jpg This classic cauliflower and potato curry dish is simple and quick to make, but full of complex, spicy flavours. Serve with chapatis or parathas. 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil1 large brown onion, finely chopped 2 tsp cumin seeds1 star anise2 tsp sea salt, plus extra if desired2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ chilli, finely chopped, plus extra if desired1½ tsp garam masala1 tsp turmericfew sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)50g/1¾oz unsalted butter 1 small head of cauliflower, cut into small florets 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil 1 large brown onion, finely chopped 2 tsp cumin seeds 1 star anise 2 tsp sea salt, plus extra if desired 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ chilli, finely chopped, plus extra if desired 1½ tsp garam masala 1 tsp turmeric few sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste) 50g/1¾oz unsalted butter 1 small head of cauliflower, cut into small florets Method Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes.Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.Remove the star anise and garnish with the coriander leaves just before serving. Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside. Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside. Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft. Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes. Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point. Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point. Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente. Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente. Remove the star anise and garnish with the coriander leaves just before serving. Remove the star anise and garnish with the coriander leaves just before serving.
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"url": "https://www.bbc.co.uk/food/recipes/aloo_gobi_41709",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Aloo gobi curry recipe",
"content": "An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_gobi_41709_16x9.jpg This classic cauliflower and potato curry dish is simple and quick to make, but full of complex, spicy flavours. Serve with chapatis or parathas. 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil1 large brown onion, finely chopped 2 tsp cumin seeds1 star anise2 tsp sea salt, plus extra if desired2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ chilli, finely chopped, plus extra if desired1½ tsp garam masala1 tsp turmericfew sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)50g/1¾oz unsalted butter 1 small head of cauliflower, cut into small florets 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil 1 large brown onion, finely chopped 2 tsp cumin seeds 1 star anise 2 tsp sea salt, plus extra if desired 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ chilli, finely chopped, plus extra if desired 1½ tsp garam masala 1 tsp turmeric few sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste) 50g/1¾oz unsalted butter 1 small head of cauliflower, cut into small florets Method Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes.Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.Remove the star anise and garnish with the coriander leaves just before serving. Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside. Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside. Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft. Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes. Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point. Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point. Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente. Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente. Remove the star anise and garnish with the coriander leaves just before serving. Remove the star anise and garnish with the coriander leaves just before serving."
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5959e236ac46cd68214d283accd27e0bcf3b3fb25cb8264fb9081f8b1a9725da
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Butter paneer curry recipe
Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet.Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened.Turn off the heat and gently stir in the butter. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet. Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened. Turn off the heat and gently stir in the butter. Turn off the heat and gently stir in the butter.
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"delivery_version": "v1.0",
"title": "Butter paneer curry recipe",
"content": "Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet.Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened.Turn off the heat and gently stir in the butter. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet. Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened. Turn off the heat and gently stir in the butter. Turn off the heat and gently stir in the butter."
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cc7c665f3590309deb47aea0ac4908406d3de54abe1398909e381cc3b0c87d0a
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Mushroom bhaji recipe
An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_bhaji_24858_16x9.jpg Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish for a midweek meal or Friday night treat. Serve with freshly cooked basmati rice or flatbreads and lime wedges. Each serving provides 291 kcal, 12g protein, 24g carbohydrates (of which 12g sugars), 15g fat (of which 8g saturates), 8.5g fibre and 0.6g salt. 1 tbsp vegetable oil1 large onion, sliced2 tsp finely grated garlic 2 tsp finely grated ginger1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish1 tsp nigella seeds1 tsp cumin seeds1 tsp ground fenugreek3 tsp medium curry powder300g/10½oz large chestnut mushrooms, halved 300g/10½oz shiitake mushrooms, trimmed400g tin chopped tomatoes1 tbsp caster, palm or coconut sugar 200ml/7fl oz coconut milk400g tin chickpeas, drained 50g/1¾oz curly kale or spring greens, thinly slicedsmall handful fresh coriander (leaves and stalks), finely choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, sliced 2 tsp finely grated garlic 2 tsp finely grated ginger 1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish 1 tsp nigella seeds 1 tsp cumin seeds 1 tsp ground fenugreek 3 tsp medium curry powder 300g/10½oz large chestnut mushrooms, halved 300g/10½oz shiitake mushrooms, trimmed 400g tin chopped tomatoes 1 tbsp caster, palm or coconut sugar 200ml/7fl oz coconut milk 400g tin chickpeas, drained 50g/1¾oz curly kale or spring greens, thinly sliced small handful fresh coriander (leaves and stalks), finely chopped salt and freshly ground black pepper Method Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the kale and cook for 3–4 minutes, until wilted. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the kale and cook for 3–4 minutes, until wilted. Stir in the kale and cook for 3–4 minutes, until wilted. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.
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"url": "https://www.bbc.co.uk/food/recipes/mushroom_bhaji_24858",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Mushroom bhaji recipe",
"content": "An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_bhaji_24858_16x9.jpg Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish for a midweek meal or Friday night treat. Serve with freshly cooked basmati rice or flatbreads and lime wedges. Each serving provides 291 kcal, 12g protein, 24g carbohydrates (of which 12g sugars), 15g fat (of which 8g saturates), 8.5g fibre and 0.6g salt. 1 tbsp vegetable oil1 large onion, sliced2 tsp finely grated garlic 2 tsp finely grated ginger1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish1 tsp nigella seeds1 tsp cumin seeds1 tsp ground fenugreek3 tsp medium curry powder300g/10½oz large chestnut mushrooms, halved 300g/10½oz shiitake mushrooms, trimmed400g tin chopped tomatoes1 tbsp caster, palm or coconut sugar 200ml/7fl oz coconut milk400g tin chickpeas, drained 50g/1¾oz curly kale or spring greens, thinly slicedsmall handful fresh coriander (leaves and stalks), finely choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, sliced 2 tsp finely grated garlic 2 tsp finely grated ginger 1–2 red chillies (depending on how spicy you like it), finely chopped, plus extra to garnish 1 tsp nigella seeds 1 tsp cumin seeds 1 tsp ground fenugreek 3 tsp medium curry powder 300g/10½oz large chestnut mushrooms, halved 300g/10½oz shiitake mushrooms, trimmed 400g tin chopped tomatoes 1 tbsp caster, palm or coconut sugar 200ml/7fl oz coconut milk 400g tin chickpeas, drained 50g/1¾oz curly kale or spring greens, thinly sliced small handful fresh coriander (leaves and stalks), finely chopped salt and freshly ground black pepper Method Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the kale and cook for 3–4 minutes, until wilted. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic. Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper. Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes. Stir in the kale and cook for 3–4 minutes, until wilted. Stir in the kale and cook for 3–4 minutes, until wilted. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over. Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over."
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56e9f946c28a74c34dbd191d37ebe07cf29a94aa2706cae203cf06092c6a87dc
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Samosa swirl recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/samosa_swirl_79975_16x9.jpg All the flavours of a potato and vegetable samosa in a pretty swirl. Not only does this look and taste beautiful, but it uses puff pastry, which means you can have all the flavours of Indian samosas without having to deep-fry a thing. A real crowd-pleaser for Diwali parties! 350g/12oz floury potatoes, such as Maris Piper, skins left on and well scrubbed100g/3½oz frozen mixed vegetables, defrosted2 tbsp neutral oil, such as sunflower or rapeseed1 small onion, finely chopped2 tsp minced or finely grated fresh root ginger1 hot green chilli, finely chopped2 tsp garam masala¾ tsp salt1 tsp lemon juice1 tbsp roughly chopped fresh coriander320g/11½oz ready-rolled puff pastry, chilled3 tbsp full-fat milk 1 tbsp mango chutney 350g/12oz floury potatoes, such as Maris Piper, skins left on and well scrubbed 100g/3½oz frozen mixed vegetables, defrosted 2 tbsp neutral oil, such as sunflower or rapeseed 1 small onion, finely chopped 2 tsp minced or finely grated fresh root ginger 1 hot green chilli, finely chopped 2 tsp garam masala ¾ tsp salt 1 tsp lemon juice 1 tbsp roughly chopped fresh coriander 320g/11½oz ready-rolled puff pastry, chilled 3 tbsp full-fat milk 1 tbsp mango chutney Method Cook the potatoes in a saucepan of boiling water until tender. Leave to cool and then peel. Break the potatoes into rough chunks and set aside. Squeeze as much liquid as possible from the defrosted vegetables. Place on a large board and roughly chop around 30–40 times so the vegetables are coarse and not too chunky. If the vegetables are too big, they will fall out of the pastry swirl. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion, ginger and chilli and fry for 2 minutes, or until the onion just begins to soften. Add the potatoes, chopped vegetables, garam masala, salt, lemon juice and coriander and stir well. Transfer the mixture from the pan to a bowl and mash until the mixture is smooth enough to hold its shape when lightly pressed into a ball. Set aside to cool completely.Preheat the oven to 200C/180C Fan/Gas 6. Line a large, flat baking tray with baking paper.Place the pastry on a clean work surface and carefully unroll. Spread the cooled vegetable mixture all over the pastry as evenly as possible. Leave a 1cm/½in gap all around the edge.From the widest side, roll the pastry into a log, as if making cinnamon rolls. Pinch the ends to secure the seam so it doesn’t open.Use a large, sharp knife to cut the log in half lengthways. Lightly press to ensure the filling doesn’t fall out. Carefully begin to twist one of the pastry lengths very gently, stretching it a little thinner as it is twisted into a rope shape. Work from one end at a time to make it easier. Repeat with the other piece.Take one of the pastry ropes to the baking tray and begin to coil it into a snail-shell shape. Add the second piece, continuing to coil and making it larger. Press the area where they join to secure the pastry.Brush with milk and bake for 40 minutes until golden-brown. Remove from the oven and brush with mango chutney while the pastry is still hot. Return to the oven for a further 5 minutes.Leave to cool for at least 10 minutes. Slice into pieces and serve. Cook the potatoes in a saucepan of boiling water until tender. Leave to cool and then peel. Break the potatoes into rough chunks and set aside. Cook the potatoes in a saucepan of boiling water until tender. Leave to cool and then peel. Break the potatoes into rough chunks and set aside. Squeeze as much liquid as possible from the defrosted vegetables. Place on a large board and roughly chop around 30–40 times so the vegetables are coarse and not too chunky. If the vegetables are too big, they will fall out of the pastry swirl. Squeeze as much liquid as possible from the defrosted vegetables. Place on a large board and roughly chop around 30–40 times so the vegetables are coarse and not too chunky. If the vegetables are too big, they will fall out of the pastry swirl. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion, ginger and chilli and fry for 2 minutes, or until the onion just begins to soften. Add the potatoes, chopped vegetables, garam masala, salt, lemon juice and coriander and stir well. Transfer the mixture from the pan to a bowl and mash until the mixture is smooth enough to hold its shape when lightly pressed into a ball. Set aside to cool completely. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion, ginger and chilli and fry for 2 minutes, or until the onion just begins to soften. Add the potatoes, chopped vegetables, garam masala, salt, lemon juice and coriander and stir well. Transfer the mixture from the pan to a bowl and mash until the mixture is smooth enough to hold its shape when lightly pressed into a ball. Set aside to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Line a large, flat baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large, flat baking tray with baking paper. Place the pastry on a clean work surface and carefully unroll. Spread the cooled vegetable mixture all over the pastry as evenly as possible. Leave a 1cm/½in gap all around the edge. Place the pastry on a clean work surface and carefully unroll. Spread the cooled vegetable mixture all over the pastry as evenly as possible. Leave a 1cm/½in gap all around the edge. From the widest side, roll the pastry into a log, as if making cinnamon rolls. Pinch the ends to secure the seam so it doesn’t open. From the widest side, roll the pastry into a log, as if making cinnamon rolls. Pinch the ends to secure the seam so it doesn’t open. Use a large, sharp knife to cut the log in half lengthways. Lightly press to ensure the filling doesn’t fall out. Carefully begin to twist one of the pastry lengths very gently, stretching it a little thinner as it is twisted into a rope shape. Work from one end at a time to make it easier. Repeat with the other piece. Use a large, sharp knife to cut the log in half lengthways. Lightly press to ensure the filling doesn’t fall out. Carefully begin to twist one of the pastry lengths very gently, stretching it a little thinner as it is twisted into a rope shape. Work from one end at a time to make it easier. Repeat with the other piece. Take one of the pastry ropes to the baking tray and begin to coil it into a snail-shell shape. Add the second piece, continuing to coil and making it larger. Press the area where they join to secure the pastry. Take one of the pastry ropes to the baking tray and begin to coil it into a snail-shell shape. Add the second piece, continuing to coil and making it larger. Press the area where they join to secure the pastry. Brush with milk and bake for 40 minutes until golden-brown. Remove from the oven and brush with mango chutney while the pastry is still hot. Return to the oven for a further 5 minutes. Brush with milk and bake for 40 minutes until golden-brown. Remove from the oven and brush with mango chutney while the pastry is still hot. Return to the oven for a further 5 minutes. Leave to cool for at least 10 minutes. Slice into pieces and serve. Leave to cool for at least 10 minutes. Slice into pieces and serve.
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"url": "https://www.bbc.co.uk/food/recipes/samosa_swirl_79975",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Samosa swirl recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/samosa_swirl_79975_16x9.jpg All the flavours of a potato and vegetable samosa in a pretty swirl. Not only does this look and taste beautiful, but it uses puff pastry, which means you can have all the flavours of Indian samosas without having to deep-fry a thing. A real crowd-pleaser for Diwali parties! 350g/12oz floury potatoes, such as Maris Piper, skins left on and well scrubbed100g/3½oz frozen mixed vegetables, defrosted2 tbsp neutral oil, such as sunflower or rapeseed1 small onion, finely chopped2 tsp minced or finely grated fresh root ginger1 hot green chilli, finely chopped2 tsp garam masala¾ tsp salt1 tsp lemon juice1 tbsp roughly chopped fresh coriander320g/11½oz ready-rolled puff pastry, chilled3 tbsp full-fat milk 1 tbsp mango chutney 350g/12oz floury potatoes, such as Maris Piper, skins left on and well scrubbed 100g/3½oz frozen mixed vegetables, defrosted 2 tbsp neutral oil, such as sunflower or rapeseed 1 small onion, finely chopped 2 tsp minced or finely grated fresh root ginger 1 hot green chilli, finely chopped 2 tsp garam masala ¾ tsp salt 1 tsp lemon juice 1 tbsp roughly chopped fresh coriander 320g/11½oz ready-rolled puff pastry, chilled 3 tbsp full-fat milk 1 tbsp mango chutney Method Cook the potatoes in a saucepan of boiling water until tender. Leave to cool and then peel. Break the potatoes into rough chunks and set aside. Squeeze as much liquid as possible from the defrosted vegetables. Place on a large board and roughly chop around 30–40 times so the vegetables are coarse and not too chunky. If the vegetables are too big, they will fall out of the pastry swirl. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion, ginger and chilli and fry for 2 minutes, or until the onion just begins to soften. Add the potatoes, chopped vegetables, garam masala, salt, lemon juice and coriander and stir well. Transfer the mixture from the pan to a bowl and mash until the mixture is smooth enough to hold its shape when lightly pressed into a ball. Set aside to cool completely.Preheat the oven to 200C/180C Fan/Gas 6. Line a large, flat baking tray with baking paper.Place the pastry on a clean work surface and carefully unroll. Spread the cooled vegetable mixture all over the pastry as evenly as possible. Leave a 1cm/½in gap all around the edge.From the widest side, roll the pastry into a log, as if making cinnamon rolls. Pinch the ends to secure the seam so it doesn’t open.Use a large, sharp knife to cut the log in half lengthways. Lightly press to ensure the filling doesn’t fall out. Carefully begin to twist one of the pastry lengths very gently, stretching it a little thinner as it is twisted into a rope shape. Work from one end at a time to make it easier. Repeat with the other piece.Take one of the pastry ropes to the baking tray and begin to coil it into a snail-shell shape. Add the second piece, continuing to coil and making it larger. Press the area where they join to secure the pastry.Brush with milk and bake for 40 minutes until golden-brown. Remove from the oven and brush with mango chutney while the pastry is still hot. Return to the oven for a further 5 minutes.Leave to cool for at least 10 minutes. Slice into pieces and serve. Cook the potatoes in a saucepan of boiling water until tender. Leave to cool and then peel. Break the potatoes into rough chunks and set aside. Cook the potatoes in a saucepan of boiling water until tender. Leave to cool and then peel. Break the potatoes into rough chunks and set aside. Squeeze as much liquid as possible from the defrosted vegetables. Place on a large board and roughly chop around 30–40 times so the vegetables are coarse and not too chunky. If the vegetables are too big, they will fall out of the pastry swirl. Squeeze as much liquid as possible from the defrosted vegetables. Place on a large board and roughly chop around 30–40 times so the vegetables are coarse and not too chunky. If the vegetables are too big, they will fall out of the pastry swirl. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion, ginger and chilli and fry for 2 minutes, or until the onion just begins to soften. Add the potatoes, chopped vegetables, garam masala, salt, lemon juice and coriander and stir well. Transfer the mixture from the pan to a bowl and mash until the mixture is smooth enough to hold its shape when lightly pressed into a ball. Set aside to cool completely. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion, ginger and chilli and fry for 2 minutes, or until the onion just begins to soften. Add the potatoes, chopped vegetables, garam masala, salt, lemon juice and coriander and stir well. Transfer the mixture from the pan to a bowl and mash until the mixture is smooth enough to hold its shape when lightly pressed into a ball. Set aside to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Line a large, flat baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large, flat baking tray with baking paper. Place the pastry on a clean work surface and carefully unroll. Spread the cooled vegetable mixture all over the pastry as evenly as possible. Leave a 1cm/½in gap all around the edge. Place the pastry on a clean work surface and carefully unroll. Spread the cooled vegetable mixture all over the pastry as evenly as possible. Leave a 1cm/½in gap all around the edge. From the widest side, roll the pastry into a log, as if making cinnamon rolls. Pinch the ends to secure the seam so it doesn’t open. From the widest side, roll the pastry into a log, as if making cinnamon rolls. Pinch the ends to secure the seam so it doesn’t open. Use a large, sharp knife to cut the log in half lengthways. Lightly press to ensure the filling doesn’t fall out. Carefully begin to twist one of the pastry lengths very gently, stretching it a little thinner as it is twisted into a rope shape. Work from one end at a time to make it easier. Repeat with the other piece. Use a large, sharp knife to cut the log in half lengthways. Lightly press to ensure the filling doesn’t fall out. Carefully begin to twist one of the pastry lengths very gently, stretching it a little thinner as it is twisted into a rope shape. Work from one end at a time to make it easier. Repeat with the other piece. Take one of the pastry ropes to the baking tray and begin to coil it into a snail-shell shape. Add the second piece, continuing to coil and making it larger. Press the area where they join to secure the pastry. Take one of the pastry ropes to the baking tray and begin to coil it into a snail-shell shape. Add the second piece, continuing to coil and making it larger. Press the area where they join to secure the pastry. Brush with milk and bake for 40 minutes until golden-brown. Remove from the oven and brush with mango chutney while the pastry is still hot. Return to the oven for a further 5 minutes. Brush with milk and bake for 40 minutes until golden-brown. Remove from the oven and brush with mango chutney while the pastry is still hot. Return to the oven for a further 5 minutes. Leave to cool for at least 10 minutes. Slice into pieces and serve. Leave to cool for at least 10 minutes. Slice into pieces and serve."
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d424a6e9ed15f675df05853d423765c894210af1d1c2686cfa5f6bcf231a7866
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Masala mozzarella sticks recipe
To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside.Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside. Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture.Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated.One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks. Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry.Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes. Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks.To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up). Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout.Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside. To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside. To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside. Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside. Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside. Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture. Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture. Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated. Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated. One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks. One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks. Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry. Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry. Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes. Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes. Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks. Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks. To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up). To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up). Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout. Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout. Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside. Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside.
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"url": "https://www.bbc.co.uk/food/recipes/masala_mozzarella_sticks_43161",
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"title": "Masala mozzarella sticks recipe",
"content": "To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside.Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside. Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture.Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated.One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks. Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry.Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes. Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks.To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up). Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout.Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside. To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside. To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside. Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside. Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside. Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture. Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture. Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated. Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated. One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks. One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks. Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry. Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry. Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes. Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes. Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks. Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks. To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up). To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up). Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout. Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout. Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside. Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside."
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9a49e1e9be6424dcde642df5a7ebd880e86242c5f2abbf0f4dba35774dd9f320
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Monkfish curry recipe
An average of 4.5 out of 5 stars from 17 ratings Spice up your life with this wonderful fish supper which marinates monkfish tail in a flavourful rub. The monkfish is served with a rich coconut sauce and spicy vegetables. 2 tsp mild red chilli powder1 tsp ground turmeric½ tbsp ginger and garlic paste1 tbsp Kasundi mustard sauce or wholegrain mustard1 tsp finely chopped green chilli1 tsp chickpea flour 1 tbsp lemon juice1 tbsp rapeseed oil, plus extra for basting if needed 2 tsp mild red chilli powder 1 tsp ground turmeric ½ tbsp ginger and garlic paste 1 tbsp Kasundi mustard sauce or wholegrain mustard 1 tsp finely chopped green chilli 1 tsp chickpea flour 1 tbsp lemon juice 1 tbsp rapeseed oil, plus extra for basting if needed 2 x 250g/9oz pieces monkfish tails, trimmed½ lemon, juice only 2 x 250g/9oz pieces monkfish tails, trimmed ½ lemon, juice only 3 tbsp rapeseed oil1 black cardamom pod2 green cardamom pods1 bay leaf1 green chilli, split3 onions, roughly chopped, fried in vegetable oil and blended into a paste 1 tsp ginger and garlic paste1 tbsp Kasundi mustard sauce or wholegrain mustard2 tsp ground coriander½ tsp red chilli powder 100ml/3½fl oz fish stock 200ml/7fl oz coconut milk¼ tsp green cardamom powdersalt 3 tbsp rapeseed oil 1 black cardamom pod 2 green cardamom pods 1 bay leaf 1 green chilli, split 3 onions, roughly chopped, fried in vegetable oil and blended into a paste 1 tsp ginger and garlic paste 1 tbsp Kasundi mustard sauce or wholegrain mustard 2 tsp ground coriander ½ tsp red chilli powder 100ml/3½fl oz fish stock 200ml/7fl oz coconut milk ¼ tsp green cardamom powder salt 1 tbsp rapeseed oil½ tsp mustard seeds½ tsp cumin seeds10g fresh root ginger, peeled and julienned10g fresh root turmeric, peeled and julienned1 green chilli, finely chopped50g/1¾oz green beans, trimmed and blanched100g/3½oz mixed fresh wild mushrooms1 tsp medium curry powdersmall pinch ground timut pepper or ground Sichuan peppercornssalt 1 tbsp rapeseed oil ½ tsp mustard seeds ½ tsp cumin seeds 10g fresh root ginger, peeled and julienned 10g fresh root turmeric, peeled and julienned 1 green chilli, finely chopped 50g/1¾oz green beans, trimmed and blanched 100g/3½oz mixed fresh wild mushrooms 1 tsp medium curry powder small pinch ground timut pepper or ground Sichuan peppercorns salt handful samphire, sautéed finely chopped pickled silverskin onionsedible flowers handful samphire, sautéed finely chopped pickled silverskin onions edible flowers Method To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge.Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice.Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste.Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately. To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge. To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice. Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice. Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste. Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately. Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately.
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"title": "Monkfish curry recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings Spice up your life with this wonderful fish supper which marinates monkfish tail in a flavourful rub. The monkfish is served with a rich coconut sauce and spicy vegetables. 2 tsp mild red chilli powder1 tsp ground turmeric½ tbsp ginger and garlic paste1 tbsp Kasundi mustard sauce or wholegrain mustard1 tsp finely chopped green chilli1 tsp chickpea flour 1 tbsp lemon juice1 tbsp rapeseed oil, plus extra for basting if needed 2 tsp mild red chilli powder 1 tsp ground turmeric ½ tbsp ginger and garlic paste 1 tbsp Kasundi mustard sauce or wholegrain mustard 1 tsp finely chopped green chilli 1 tsp chickpea flour 1 tbsp lemon juice 1 tbsp rapeseed oil, plus extra for basting if needed 2 x 250g/9oz pieces monkfish tails, trimmed½ lemon, juice only 2 x 250g/9oz pieces monkfish tails, trimmed ½ lemon, juice only 3 tbsp rapeseed oil1 black cardamom pod2 green cardamom pods1 bay leaf1 green chilli, split3 onions, roughly chopped, fried in vegetable oil and blended into a paste 1 tsp ginger and garlic paste1 tbsp Kasundi mustard sauce or wholegrain mustard2 tsp ground coriander½ tsp red chilli powder 100ml/3½fl oz fish stock 200ml/7fl oz coconut milk¼ tsp green cardamom powdersalt 3 tbsp rapeseed oil 1 black cardamom pod 2 green cardamom pods 1 bay leaf 1 green chilli, split 3 onions, roughly chopped, fried in vegetable oil and blended into a paste 1 tsp ginger and garlic paste 1 tbsp Kasundi mustard sauce or wholegrain mustard 2 tsp ground coriander ½ tsp red chilli powder 100ml/3½fl oz fish stock 200ml/7fl oz coconut milk ¼ tsp green cardamom powder salt 1 tbsp rapeseed oil½ tsp mustard seeds½ tsp cumin seeds10g fresh root ginger, peeled and julienned10g fresh root turmeric, peeled and julienned1 green chilli, finely chopped50g/1¾oz green beans, trimmed and blanched100g/3½oz mixed fresh wild mushrooms1 tsp medium curry powdersmall pinch ground timut pepper or ground Sichuan peppercornssalt 1 tbsp rapeseed oil ½ tsp mustard seeds ½ tsp cumin seeds 10g fresh root ginger, peeled and julienned 10g fresh root turmeric, peeled and julienned 1 green chilli, finely chopped 50g/1¾oz green beans, trimmed and blanched 100g/3½oz mixed fresh wild mushrooms 1 tsp medium curry powder small pinch ground timut pepper or ground Sichuan peppercorns salt handful samphire, sautéed finely chopped pickled silverskin onionsedible flowers handful samphire, sautéed finely chopped pickled silverskin onions edible flowers Method To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge.Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice.Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste.Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately. To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge. To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice. Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice. Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste. Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately. Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately."
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Butternut squash and sweet potato curry recipe
An average of 4.6 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_and_sweet_04563_16x9.jpg This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it. 1 red onion, cut into chunks 2–3 red chillies, stalks removed and cut into three 50g/1¾oz fresh ginger, peeled and cut into thick coins 2 garlic cloves, halved 15g/½oz fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric) 1 tsp ground coriander ½ tsp ground cinnamon 1 tsp sea salt flakes, or to taste 2 tbsp coconut oil or vegetable oil 1 x 400ml tin coconut milk 350ml/12fl oz vegetable stock 400g tin chopped tomatoes 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces 300g/10½oz black Venus rice, to servehandful coriander, roughly chopped2 limes, cut into wedges 1 red onion, cut into chunks 2–3 red chillies, stalks removed and cut into three 50g/1¾oz fresh ginger, peeled and cut into thick coins 2 garlic cloves, halved 15g/½oz fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric) 1 tsp ground coriander ½ tsp ground cinnamon 1 tsp sea salt flakes, or to taste 2 tbsp coconut oil or vegetable oil 1 x 400ml tin coconut milk 350ml/12fl oz vegetable stock 400g tin chopped tomatoes 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces 300g/10½oz black Venus rice, to serve handful coriander, roughly chopped 2 limes, cut into wedges Method Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Meanwhile, cook the rice according to packet instructions. Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. Recipe tips I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. While I have indicated to add the creamy top bit of the coconut milk first, I have to say that I all too often, not paying attention, open the tin upside down, so don’t worry too much about it, but still add just a little of the coconut milk first, stirring it into the pan with the paste, before pouring in the rest.
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"title": "Butternut squash and sweet potato curry recipe",
"content": "An average of 4.6 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_and_sweet_04563_16x9.jpg This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it. 1 red onion, cut into chunks 2–3 red chillies, stalks removed and cut into three 50g/1¾oz fresh ginger, peeled and cut into thick coins 2 garlic cloves, halved 15g/½oz fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric) 1 tsp ground coriander ½ tsp ground cinnamon 1 tsp sea salt flakes, or to taste 2 tbsp coconut oil or vegetable oil 1 x 400ml tin coconut milk 350ml/12fl oz vegetable stock 400g tin chopped tomatoes 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces 300g/10½oz black Venus rice, to servehandful coriander, roughly chopped2 limes, cut into wedges 1 red onion, cut into chunks 2–3 red chillies, stalks removed and cut into three 50g/1¾oz fresh ginger, peeled and cut into thick coins 2 garlic cloves, halved 15g/½oz fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric) 1 tsp ground coriander ½ tsp ground cinnamon 1 tsp sea salt flakes, or to taste 2 tbsp coconut oil or vegetable oil 1 x 400ml tin coconut milk 350ml/12fl oz vegetable stock 400g tin chopped tomatoes 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces 300g/10½oz black Venus rice, to serve handful coriander, roughly chopped 2 limes, cut into wedges Method Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Meanwhile, cook the rice according to packet instructions. Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. Recipe tips I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. While I have indicated to add the creamy top bit of the coconut milk first, I have to say that I all too often, not paying attention, open the tin upside down, so don’t worry too much about it, but still add just a little of the coconut milk first, stirring it into the pan with the paste, before pouring in the rest."
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Chaat masala potatoes with yoghurt recipe
An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chaat_masala_potatoes_30647_16x9.jpg These spicy Indian-inspired potatoes are served with a fresh coriander chutney and sweet tamarind dressing. 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices 2 tbsp olive oil1 tsp chaat masala ½ tsp ground turmeric 250g/9oz Greek-style yoghurt ½ small red onion, thinly sliced on a mandolin or by hand 1 green chilli, thinly sliced 1½ tsp coriander seeds, toasted 1½ tsp nigella seeds, toasted salt 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices 2 tbsp olive oil 1 tsp chaat masala ½ tsp ground turmeric 250g/9oz Greek-style yoghurt ½ small red onion, thinly sliced on a mandolin or by hand 1 green chilli, thinly sliced 1½ tsp coriander seeds, toasted 1½ tsp nigella seeds, toasted salt 30g/1oz fresh coriander1 green chilli, seeds removed and roughly chopped 1 tbsp lime juice 4 tbsp olive oilsalt 30g/1oz fresh coriander 1 green chilli, seeds removed and roughly chopped 1 tbsp lime juice 4 tbsp olive oil salt 1½ tbsp shop-bought tamarind paste1½ tsp caster sugar ¼ tsp chaat masala 1½ tbsp shop-bought tamarind paste 1½ tsp caster sugar ¼ tsp chaat masala Method To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. Drain and pat dry. Line a large baking tray with baking paper and add the potatoes. Add the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden.Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into a food processor or blender and blitz until smooth. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside.Spread the yoghurt on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind dressing, then sprinkle over the seeds and serve. To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. Drain and pat dry. To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. Drain and pat dry. Line a large baking tray with baking paper and add the potatoes. Add the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden. Line a large baking tray with baking paper and add the potatoes. Add the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden. Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into a food processor or blender and blitz until smooth. Set aside. Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into a food processor or blender and blitz until smooth. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside. Spread the yoghurt on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind dressing, then sprinkle over the seeds and serve. Spread the yoghurt on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind dressing, then sprinkle over the seeds and serve.
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"title": "Chaat masala potatoes with yoghurt recipe",
"content": "An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chaat_masala_potatoes_30647_16x9.jpg These spicy Indian-inspired potatoes are served with a fresh coriander chutney and sweet tamarind dressing. 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices 2 tbsp olive oil1 tsp chaat masala ½ tsp ground turmeric 250g/9oz Greek-style yoghurt ½ small red onion, thinly sliced on a mandolin or by hand 1 green chilli, thinly sliced 1½ tsp coriander seeds, toasted 1½ tsp nigella seeds, toasted salt 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices 2 tbsp olive oil 1 tsp chaat masala ½ tsp ground turmeric 250g/9oz Greek-style yoghurt ½ small red onion, thinly sliced on a mandolin or by hand 1 green chilli, thinly sliced 1½ tsp coriander seeds, toasted 1½ tsp nigella seeds, toasted salt 30g/1oz fresh coriander1 green chilli, seeds removed and roughly chopped 1 tbsp lime juice 4 tbsp olive oilsalt 30g/1oz fresh coriander 1 green chilli, seeds removed and roughly chopped 1 tbsp lime juice 4 tbsp olive oil salt 1½ tbsp shop-bought tamarind paste1½ tsp caster sugar ¼ tsp chaat masala 1½ tbsp shop-bought tamarind paste 1½ tsp caster sugar ¼ tsp chaat masala Method To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. Drain and pat dry. Line a large baking tray with baking paper and add the potatoes. Add the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden.Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into a food processor or blender and blitz until smooth. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside.Spread the yoghurt on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind dressing, then sprinkle over the seeds and serve. To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. Drain and pat dry. To make the potatoes, preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes and 2 teaspoons of salt in a saucepan and top with enough cold water to cover by about 4cm/1½in. Place over a medium–high heat, bring to the boil and simmer for 6 minutes, until the potatoes are almost cooked through but still retain a bite. Drain and pat dry. Line a large baking tray with baking paper and add the potatoes. Add the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden. Line a large baking tray with baking paper and add the potatoes. Add the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper. Toss to mix thoroughly. Roast in the oven, stirring once or twice, for 35 minutes, or until deeply golden. Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into a food processor or blender and blitz until smooth. Set aside. Meanwhile, make the coriander chutney. Put all the ingredients and ¼ teaspoon of salt into a food processor or blender and blitz until smooth. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside. To make the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water until the sugar is dissolved. Set aside. Spread the yoghurt on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind dressing, then sprinkle over the seeds and serve. Spread the yoghurt on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half of the tamarind dressing, and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind dressing, then sprinkle over the seeds and serve."
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Beetroot stuffed paratha recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_paratha_22235_16x9.jpg Stuffed parathas are perfect for brunch, lunch or a snack any time. Don’t worry if the filling comes through the dough in places while you cook the parathas – they will taste just as good. 400g/14oz atta (chapati flour), plus extra for dusting2 tsp salt50ml/2fl oz vegetable oilmint yoghurt, chutney or salad, to serve 400g/14oz atta (chapati flour), plus extra for dusting 2 tsp salt 50ml/2fl oz vegetable oil mint yoghurt, chutney or salad, to serve 1 tbsp coconut oil or butter1 tsp mustard seeds1 tsp cumin seeds½ tsp nigella seeds20 curry leaves½ onion, finely chopped2 garlic cloves, finely chopped1 green chilli, finely chopped (optional)200g/7oz beetroot, peeled and grated (peeled weight) ½–1 tsp amchoor (dried mango powder), plus extra for sprinkling150g/5½oz mashed potatoghee or melted butter, for brushingsalt and freshly ground black pepper 1 tbsp coconut oil or butter 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp nigella seeds 20 curry leaves ½ onion, finely chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped (optional) 200g/7oz beetroot, peeled and grated (peeled weight) ½–1 tsp amchoor (dried mango powder), plus extra for sprinkling 150g/5½oz mashed potato ghee or melted butter, for brushing salt and freshly ground black pepper Method First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry. Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool.To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth.Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing.On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool.If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad. First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry. First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry. Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool. Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool. To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth. To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth. Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly. Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing. On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter. On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool. If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad. If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad.
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"title": "Beetroot stuffed paratha 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/stuffed_paratha_22235_16x9.jpg Stuffed parathas are perfect for brunch, lunch or a snack any time. Don’t worry if the filling comes through the dough in places while you cook the parathas – they will taste just as good. 400g/14oz atta (chapati flour), plus extra for dusting2 tsp salt50ml/2fl oz vegetable oilmint yoghurt, chutney or salad, to serve 400g/14oz atta (chapati flour), plus extra for dusting 2 tsp salt 50ml/2fl oz vegetable oil mint yoghurt, chutney or salad, to serve 1 tbsp coconut oil or butter1 tsp mustard seeds1 tsp cumin seeds½ tsp nigella seeds20 curry leaves½ onion, finely chopped2 garlic cloves, finely chopped1 green chilli, finely chopped (optional)200g/7oz beetroot, peeled and grated (peeled weight) ½–1 tsp amchoor (dried mango powder), plus extra for sprinkling150g/5½oz mashed potatoghee or melted butter, for brushingsalt and freshly ground black pepper 1 tbsp coconut oil or butter 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp nigella seeds 20 curry leaves ½ onion, finely chopped 2 garlic cloves, finely chopped 1 green chilli, finely chopped (optional) 200g/7oz beetroot, peeled and grated (peeled weight) ½–1 tsp amchoor (dried mango powder), plus extra for sprinkling 150g/5½oz mashed potato ghee or melted butter, for brushing salt and freshly ground black pepper Method First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry. Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool.To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth.Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing.On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool.If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad. First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry. First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry. Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool. Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool. To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth. To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth. Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly. Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing. Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing. On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter. On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool. Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool. If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad. If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad."
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Chocolate fridge cake recipe
An average of 4.5 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefridgecake_74814_16x9.jpg A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste or use up any treats you have hanging around the house. 250g/9oz digestive biscuits150g/5½oz milk chocolate150g/5½oz dark chocolate100g/3½oz unsalted butter150g/5½oz golden syrup100g/3½oz dried apricots, chopped75g/2½oz raisins60g/2¼oz pecan nuts, chopped (optional) 250g/9oz digestive biscuits 150g/5½oz milk chocolate 150g/5½oz dark chocolate 100g/3½oz unsalted butter 150g/5½oz golden syrup 100g/3½oz dried apricots, chopped 75g/2½oz raisins 60g/2¼oz pecan nuts, chopped (optional) Method Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later).Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!)Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted.Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate.Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon.Leave to cool, then put in the fridge for 1–2 hours, or until set.Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later). Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later). Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!) Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!) Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted. Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate. Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon. Leave to cool, then put in the fridge for 1–2 hours, or until set. Leave to cool, then put in the fridge for 1–2 hours, or until set. Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Recipe tips Marshmallows, honeycomb, popcorn and meringues all work well as alternative fillings – just chop them into small chunks and mix in with the melted chocolate mixture. Feel free to use rich tea biscuits instead of digestives. It's best to use a mix of milk and dark chocolate to avoid an overly sweet fridge cake. If you use gluten-free biscuits, it's a gluten-free fridge cake! Fridge cake keeps well in an air-tight tin at room temperature, you only need to store it in the fridge on very hot days.
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"url": "https://www.bbc.co.uk/food/recipes/chocolatefridgecake_74814",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate fridge cake recipe",
"content": "An average of 4.5 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefridgecake_74814_16x9.jpg A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste or use up any treats you have hanging around the house. 250g/9oz digestive biscuits150g/5½oz milk chocolate150g/5½oz dark chocolate100g/3½oz unsalted butter150g/5½oz golden syrup100g/3½oz dried apricots, chopped75g/2½oz raisins60g/2¼oz pecan nuts, chopped (optional) 250g/9oz digestive biscuits 150g/5½oz milk chocolate 150g/5½oz dark chocolate 100g/3½oz unsalted butter 150g/5½oz golden syrup 100g/3½oz dried apricots, chopped 75g/2½oz raisins 60g/2¼oz pecan nuts, chopped (optional) Method Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later).Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!)Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted.Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate.Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon.Leave to cool, then put in the fridge for 1–2 hours, or until set.Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later). Use cling film to line a 20cm/8in shallow, square tin. Leave extra cling film hanging over the sides (to help you lift out the fridge cake later). Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!) Bash the biscuits into pieces using a rolling pin. (You can put them in a food bag first so they don't go everywhere!) Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally and remove from the heat as soon as the chocolate is melted. Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate. Add the broken biscuits, apricots, raisins and pecans (if using). Stir until coated in chocolate. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher or the back of a large spoon. Leave to cool, then put in the fridge for 1–2 hours, or until set. Leave to cool, then put in the fridge for 1–2 hours, or until set. Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Turn out the fridge cake and peel off the cling film. Cut into 12 squares and enjoy! Recipe tips Marshmallows, honeycomb, popcorn and meringues all work well as alternative fillings – just chop them into small chunks and mix in with the melted chocolate mixture. Feel free to use rich tea biscuits instead of digestives. It's best to use a mix of milk and dark chocolate to avoid an overly sweet fridge cake. If you use gluten-free biscuits, it's a gluten-free fridge cake! Fridge cake keeps well in an air-tight tin at room temperature, you only need to store it in the fridge on very hot days."
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Chicken wings with buffalo sauce recipe
Crispy baked chicken wings with Korean barbecue and buffalo sauce An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_wings_72613_16x9.jpg Musician and chef Loyle Carner wowed everyone with these crunchy, sticky and utterly delicious chicken wings. Even better, they're oven-baked, and come with a choice of Korean or hot buffalo sauce. 1kg/2lb 4oz chicken wings2 tsp baking powder2 tsp cornflour2 tsp flaky salt 1kg/2lb 4oz chicken wings 2 tsp baking powder 2 tsp cornflour 2 tsp flaky salt 85g/3oz gochujang3 tbsp ketchup2 tbsp mirin2 tbsp dark soy sauce2 tbsp honey1 tbsp brown sugar4 cloves garlic, grated1½ tbsp rice wine vinegar 85g/3oz gochujang 3 tbsp ketchup 2 tbsp mirin 2 tbsp dark soy sauce 2 tbsp honey 1 tbsp brown sugar 4 cloves garlic, grated 1½ tbsp rice wine vinegar 25g/1oz unsalted butter1 garlic clove, grated30ml/1fl oz hot sauce 25g/1oz unsalted butter 1 garlic clove, grated 30ml/1fl oz hot sauce 2 spring onions, chopped1 tbsp sesame seeds 2 spring onions, chopped 1 tbsp sesame seeds Method To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours.Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. Divide the chicken wings evenly between the two sauces and toss to coat. Serve the wings with the chopped spring onions and sesame seeds. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. Divide the chicken wings evenly between the two sauces and toss to coat. Divide the chicken wings evenly between the two sauces and toss to coat. Serve the wings with the chopped spring onions and sesame seeds. Serve the wings with the chopped spring onions and sesame seeds. Recipe tips You can also air fry these chicken wings. Heat the air fryer to 200 and cook the wings for 25 minutes, turning halfway through, or until completely cooked through. Proceed to dip or coat in the glaze and serve. If you need this recipe to be gluten-free, double check the labels on some of the sauces to be extra certain. Products may differ.
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"title": "Chicken wings with buffalo sauce recipe",
"content": "Crispy baked chicken wings with Korean barbecue and buffalo sauce An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_wings_72613_16x9.jpg Musician and chef Loyle Carner wowed everyone with these crunchy, sticky and utterly delicious chicken wings. Even better, they're oven-baked, and come with a choice of Korean or hot buffalo sauce. 1kg/2lb 4oz chicken wings2 tsp baking powder2 tsp cornflour2 tsp flaky salt 1kg/2lb 4oz chicken wings 2 tsp baking powder 2 tsp cornflour 2 tsp flaky salt 85g/3oz gochujang3 tbsp ketchup2 tbsp mirin2 tbsp dark soy sauce2 tbsp honey1 tbsp brown sugar4 cloves garlic, grated1½ tbsp rice wine vinegar 85g/3oz gochujang 3 tbsp ketchup 2 tbsp mirin 2 tbsp dark soy sauce 2 tbsp honey 1 tbsp brown sugar 4 cloves garlic, grated 1½ tbsp rice wine vinegar 25g/1oz unsalted butter1 garlic clove, grated30ml/1fl oz hot sauce 25g/1oz unsalted butter 1 garlic clove, grated 30ml/1fl oz hot sauce 2 spring onions, chopped1 tbsp sesame seeds 2 spring onions, chopped 1 tbsp sesame seeds Method To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours.Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. Divide the chicken wings evenly between the two sauces and toss to coat. Serve the wings with the chopped spring onions and sesame seeds. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. To make the chicken wings, line a deep baking tray with aluminium foil and set a wire rack inside. Dry the chicken wings with kitchen paper, then place in a large bowl. Sprinkle with the baking powder, cornflour and salt and toss until thoroughly and evenly coated. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours. Place the chicken wings on the rack, ensuring you leave space between each wing. Transfer to the fridge, uncovered, for at least an hour and up to 24 hours. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Preheat the oven to 230C/210C Fan/Gas 8. Once hot place the wings in the middle of the oven and cook for 20 minutes. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Carefully turn the wings and cook on the other side for a further 15–30 minutes, until cooked through and golden-brown. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Meanwhile, to make the Korean sauce, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small pan. Cook over a medium heat and cook, stirring occasionally until the sugar has melted and it reaches a gentle simmer. Simmer the mixture for 4–5 minutes, until slightly reduced. Then, mix in the grated garlic. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. Remove the mix from the pan, pour into a medium bowl and whisk in the rice vinegar. Set aside until ready to serve. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. To make the buffalo sauce, melt the butter with grated garlic over a medium heat. Once the garlic is softened and the butter is slightly bubbling add the hot sauce. Whisk together and remove from the heat. Divide the chicken wings evenly between the two sauces and toss to coat. Divide the chicken wings evenly between the two sauces and toss to coat. Serve the wings with the chopped spring onions and sesame seeds. Serve the wings with the chopped spring onions and sesame seeds. Recipe tips You can also air fry these chicken wings. Heat the air fryer to 200 and cook the wings for 25 minutes, turning halfway through, or until completely cooked through. Proceed to dip or coat in the glaze and serve. If you need this recipe to be gluten-free, double check the labels on some of the sauces to be extra certain. Products may differ."
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Chocolate fairy cakes recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fairy_cakes_17093_16x9.jpg These chocolate fairy cakes could not be easier. They have a really light, chocolatey crumb that's great for kids because it's not too bitter or too rich, and the chocolate buttercream icing is a doddle. You can focus on the decorations - bring on the sprinkles! 175g/6oz margarine suitable for baking175g/6oz caster sugar3 large free-range eggs2 tbsp full-fat milk25g/1oz cocoa powder150g/5½oz plain flour2 tsp baking powder 175g/6oz margarine suitable for baking 175g/6oz caster sugar 3 large free-range eggs 2 tbsp full-fat milk 25g/1oz cocoa powder 150g/5½oz plain flour 2 tsp baking powder 175g/6oz butter, softened300g/10½oz icing sugar, sifted4 tbsp cocoa powder2 tsp vanilla extract1 tbsp milk, plus extra if neededsprinkles, to decorate (optional) 175g/6oz butter, softened 300g/10½oz icing sugar, sifted 4 tbsp cocoa powder 2 tsp vanilla extract 1 tbsp milk, plus extra if needed sprinkles, to decorate (optional) Method To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute.Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk.Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute. Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk. To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk. Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. Recipe tips These fairy cakes will freeze, uniced, in an airtight box or bag for up to 3 months. The buttercream icing also freezes well.
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"title": "Chocolate fairy cakes recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fairy_cakes_17093_16x9.jpg These chocolate fairy cakes could not be easier. They have a really light, chocolatey crumb that's great for kids because it's not too bitter or too rich, and the chocolate buttercream icing is a doddle. You can focus on the decorations - bring on the sprinkles! 175g/6oz margarine suitable for baking175g/6oz caster sugar3 large free-range eggs2 tbsp full-fat milk25g/1oz cocoa powder150g/5½oz plain flour2 tsp baking powder 175g/6oz margarine suitable for baking 175g/6oz caster sugar 3 large free-range eggs 2 tbsp full-fat milk 25g/1oz cocoa powder 150g/5½oz plain flour 2 tsp baking powder 175g/6oz butter, softened300g/10½oz icing sugar, sifted4 tbsp cocoa powder2 tsp vanilla extract1 tbsp milk, plus extra if neededsprinkles, to decorate (optional) 175g/6oz butter, softened 300g/10½oz icing sugar, sifted 4 tbsp cocoa powder 2 tsp vanilla extract 1 tbsp milk, plus extra if needed sprinkles, to decorate (optional) Method To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute.Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk.Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. To make the cakes, preheat the oven to 180C/160C Fan/Gas 4. Place 12 fairy cake liners in a cupcake tin. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute. Whisk the baking spread and caster sugar in a stand mixer or in a bowl with a handheld mixer for about 5 minutes, or until fluffy. Add the eggs and milk and whisk again. Add the cocoa, flour and baking powder and whisk for 1 minute. Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. Divide the mixture evenly between the cupcake liners. Bake for 25 minutes or until a skewer comes out clean. Transfer to a wire rack to cool. To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk. To make the buttercream, beat the butter using the paddle attachment in a stand mixer or in a large bowl with a handheld mixer for 1 minute. Add the icing sugar, cocoa, vanilla and milk. Beat for about 3–4 minutes or until smooth. If the mixture is too thick, add another tablespoon of milk. Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. Scrape the buttercream into a piping bag to decorate or use a palette knife to spread over the cakes. Decorate with some sprinkles if preferred. Recipe tips These fairy cakes will freeze, uniced, in an airtight box or bag for up to 3 months. The buttercream icing also freezes well."
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829c1e29e4fa668f0eb110fa5d8f2430a6a96694ed5dd37899664b9af64630ec
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Black badger brownies recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_badger_brownies_04899_16x9.jpg These gluten-free brownies using traditional British carlin peas are so rich and delicious, they’ll never guess the secret ingredient! handful raisins1 tbsp dark rum200g/7oz dark chocolate (minimum 70% cocoa solids)125g/4½oz unsalted butter400g tin carlin peas, drained and rinsed3 free-range eggs (preferably organic)150g/5oz soft brown sugar1½ tsp cocoa powder handful raisins 1 tbsp dark rum 200g/7oz dark chocolate (minimum 70% cocoa solids) 125g/4½oz unsalted butter 400g tin carlin peas, drained and rinsed 3 free-range eggs (preferably organic) 150g/5oz soft brown sugar 1½ tsp cocoa powder Method Soak the raisins in the rum for 3 hours, or preferably overnight.Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper.Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly.Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combinedPour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Soak the raisins in the rum for 3 hours, or preferably overnight. Soak the raisins in the rum for 3 hours, or preferably overnight. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper. Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly. Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly. Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined Pour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Pour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Recipe tips Carlin peas have many names – black badger, grey or maple peas. You can use dried peas if you like, just soak them overnight and boil them for 1 hour until tender before using as per the recipe. You can also substitute black beans if you can't find carlin peas.
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"delivery_version": "v1.0",
"title": "Black badger brownies 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/black_badger_brownies_04899_16x9.jpg These gluten-free brownies using traditional British carlin peas are so rich and delicious, they’ll never guess the secret ingredient! handful raisins1 tbsp dark rum200g/7oz dark chocolate (minimum 70% cocoa solids)125g/4½oz unsalted butter400g tin carlin peas, drained and rinsed3 free-range eggs (preferably organic)150g/5oz soft brown sugar1½ tsp cocoa powder handful raisins 1 tbsp dark rum 200g/7oz dark chocolate (minimum 70% cocoa solids) 125g/4½oz unsalted butter 400g tin carlin peas, drained and rinsed 3 free-range eggs (preferably organic) 150g/5oz soft brown sugar 1½ tsp cocoa powder Method Soak the raisins in the rum for 3 hours, or preferably overnight.Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper.Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly.Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combinedPour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Soak the raisins in the rum for 3 hours, or preferably overnight. Soak the raisins in the rum for 3 hours, or preferably overnight. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 20cm/8in square brownie tin with baking paper. Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly. Melt the chocolate and butter together in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir to combine and set aside to cool slightly. Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined Blend the peas to a purée in a food processor. Add the eggs, sugar and cocoa powder and blend until smooth. Pour in the chocolate mixture and blend until smooth. Add the raisins and their soaking liquor and pulse until combined Pour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Pour into the prepared brownie tin, bake for 20–25 minutes until set, but still a bit squidgy. Allow to cool completely in the tin before cutting. Recipe tips Carlin peas have many names – black badger, grey or maple peas. You can use dried peas if you like, just soak them overnight and boil them for 1 hour until tender before using as per the recipe. You can also substitute black beans if you can't find carlin peas."
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c925dbead9a027bca827161bceca94e6001fc016cb6693e55649221201bb7512
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Pumpkin spice loaf cake recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_spice_loaf_cake_27225_16x9.jpg This pumpkin spice loaf cake is the perfect autumnal bake. Brimming with warming spices like cinnamon, ginger and nutmeg it has all the best elements of a pumpkin spiced latte. 200g/7oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar 100g/3½oz soft light brown sugar 3 free-range eggs200g/7oz self-raising flour 1 lemon, zest only1 tsp baking powder2 tsp ground cinnamon 2 tsp ground gingerpinch grated nutmeg 100g/3½oz tinned pumpkin purée2 tbsp demerara sugar 100g/3½oz pecans, roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 3 free-range eggs 200g/7oz self-raising flour 1 lemon, zest only 1 tsp baking powder 2 tsp ground cinnamon 2 tsp ground ginger pinch grated nutmeg 100g/3½oz tinned pumpkin purée 2 tbsp demerara sugar 100g/3½oz pecans, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans.Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Leave to cool completely in the tin before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Leave to cool completely in the tin before serving. Leave to cool completely in the tin before serving.
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"title": "Pumpkin spice loaf cake 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/pumpkin_spice_loaf_cake_27225_16x9.jpg This pumpkin spice loaf cake is the perfect autumnal bake. Brimming with warming spices like cinnamon, ginger and nutmeg it has all the best elements of a pumpkin spiced latte. 200g/7oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar 100g/3½oz soft light brown sugar 3 free-range eggs200g/7oz self-raising flour 1 lemon, zest only1 tsp baking powder2 tsp ground cinnamon 2 tsp ground gingerpinch grated nutmeg 100g/3½oz tinned pumpkin purée2 tbsp demerara sugar 100g/3½oz pecans, roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 3 free-range eggs 200g/7oz self-raising flour 1 lemon, zest only 1 tsp baking powder 2 tsp ground cinnamon 2 tsp ground ginger pinch grated nutmeg 100g/3½oz tinned pumpkin purée 2 tbsp demerara sugar 100g/3½oz pecans, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans.Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Leave to cool completely in the tin before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much. Leave to cool completely in the tin before serving. Leave to cool completely in the tin before serving."
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Tom Kerridge's bean burger recipe
Spicy Mexican-style bean burger An average of 3.4 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mexican-style_bean_91588_16x9.jpg These spicy veggie bean burgers are full of flavour and texture and a great meat-free option for barbecues. If you like less heat, leave out the pickled jalapeños. Each serving provides 445 kcal, 20g protein, 51g carbohydrate, 15g fat,16g fibre. 2 tsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 red pepper, cored, seeds removed, finely chopped2 fresh green jalapeño peppers, seeds removed, finely chopped1 tsp ground cumin1 tsp sweet smoked paprika400g/14oz tin red kidney beans, drained and rinsed (240g/9oz drained weight)250g/9oz cooked Puy lentils (freshly cooked and drained, or a pouch)1-cal olive oil spraysea salt and freshly ground black pepper 2 tsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red pepper, cored, seeds removed, finely chopped 2 fresh green jalapeño peppers, seeds removed, finely chopped 1 tsp ground cumin 1 tsp sweet smoked paprika 400g/14oz tin red kidney beans, drained and rinsed (240g/9oz drained weight) 250g/9oz cooked Puy lentils (freshly cooked and drained, or a pouch) 1-cal olive oil spray sea salt and freshly ground black pepper 100ml/3½fl oz reduced-fat soured cream or dairy-free yoghurt2 tsp chipotle in adobo 4 wholemeal burger buns, split2 tomatoes, thickly sliced1 ripe avocado, halved, thinly sliced12 pickled jalapeño peppers8–12 Little Gem lettuce leaves 100ml/3½fl oz reduced-fat soured cream or dairy-free yoghurt 2 tsp chipotle in adobo 4 wholemeal burger buns, split 2 tomatoes, thickly sliced 1 ripe avocado, halved, thinly sliced 12 pickled jalapeño peppers 8–12 Little Gem lettuce leaves Method Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat.Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper.With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes.In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve. Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat. Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat. Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper. Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper. With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes. With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes. In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve. In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve. Recipe tips Freeze the chilled uncooked bean burgers on a tray until firm, then pack in a zip lock bag interleaved with greaseproof paper. Defrost fully overnight in the fridge, then cook as per the recipe.
|
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"url": "https://www.bbc.co.uk/food/recipes/spicy_mexican-style_bean_91588",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Tom Kerridge's bean burger recipe",
"content": "Spicy Mexican-style bean burger An average of 3.4 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mexican-style_bean_91588_16x9.jpg These spicy veggie bean burgers are full of flavour and texture and a great meat-free option for barbecues. If you like less heat, leave out the pickled jalapeños. Each serving provides 445 kcal, 20g protein, 51g carbohydrate, 15g fat,16g fibre. 2 tsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 red pepper, cored, seeds removed, finely chopped2 fresh green jalapeño peppers, seeds removed, finely chopped1 tsp ground cumin1 tsp sweet smoked paprika400g/14oz tin red kidney beans, drained and rinsed (240g/9oz drained weight)250g/9oz cooked Puy lentils (freshly cooked and drained, or a pouch)1-cal olive oil spraysea salt and freshly ground black pepper 2 tsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red pepper, cored, seeds removed, finely chopped 2 fresh green jalapeño peppers, seeds removed, finely chopped 1 tsp ground cumin 1 tsp sweet smoked paprika 400g/14oz tin red kidney beans, drained and rinsed (240g/9oz drained weight) 250g/9oz cooked Puy lentils (freshly cooked and drained, or a pouch) 1-cal olive oil spray sea salt and freshly ground black pepper 100ml/3½fl oz reduced-fat soured cream or dairy-free yoghurt2 tsp chipotle in adobo 4 wholemeal burger buns, split2 tomatoes, thickly sliced1 ripe avocado, halved, thinly sliced12 pickled jalapeño peppers8–12 Little Gem lettuce leaves 100ml/3½fl oz reduced-fat soured cream or dairy-free yoghurt 2 tsp chipotle in adobo 4 wholemeal burger buns, split 2 tomatoes, thickly sliced 1 ripe avocado, halved, thinly sliced 12 pickled jalapeño peppers 8–12 Little Gem lettuce leaves Method Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat.Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper.With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes.In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve. Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat. Heat the oil in a frying pan over a high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 2 minutes. Add the red pepper and fresh jalapeños and cook for a further 2 minutes. Stir in the spices, season generously with salt and cook for a further minute. Take off the heat. Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper. Pat the kidney beans dry, then tip them into a food processor and add the onion mixture. Pulse to combine, retaining some texture. Transfer to a large bowl and mix in the lentils and some salt and pepper. With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes. With wet hands divide the mixture into 4 equal portions and shape into patties. Lay them on a plate and chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a high heat. Once hot, spray the surface with oil, then add the patties. Cook for 2 minutes on each side, spraying with a little more oil before you turn them. Transfer the patties to a baking tray and cook in the oven for 10 minutes. In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve. In the meantime, mix the soured cream and chipotle together. Place the burger buns, cut side up, under a hot grill for 1–2 minutes until lightly toasted. Spread each side of the burger buns with chipotle soured cream. Place the bean burgers on the bottom half and top with tomato, avocado, jalapeños and lettuce. Sandwich together with the bun lids to serve. Recipe tips Freeze the chilled uncooked bean burgers on a tray until firm, then pack in a zip lock bag interleaved with greaseproof paper. Defrost fully overnight in the fridge, then cook as per the recipe."
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Halloween ghost cupcakes recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/halloween_ghost_cupcakes_04170_16x9.jpg Halloween food doesn't have to be icky. These cute ghost cupcakes are great for younger kids' Halloween parties. 140g/5oz butter, softened250g/9oz caster sugar2 free-range eggs, lightly beaten1 tsp vanilla extract150g/5½oz plain flour75g/2½oz self-raising flour1 tsp bicarbonate of soda50g/2oz cocoa powder200ml/7fl oz buttermilk or plain yoghurt 140g/5oz butter, softened 250g/9oz caster sugar 2 free-range eggs, lightly beaten 1 tsp vanilla extract 150g/5½oz plain flour 75g/2½oz self-raising flour 1 tsp bicarbonate of soda 50g/2oz cocoa powder 200ml/7fl oz buttermilk or plain yoghurt 250g/9oz sugar120g/4½oz golden syrup4 free-range eggs, whites only2 tbsp chocolate sugar strands 250g/9oz sugar 120g/4½oz golden syrup 4 free-range eggs, whites only 2 tbsp chocolate sugar strands Method Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases.For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl. Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.Place on a wire rack to cool.For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved. Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat.While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands.Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag.Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt. Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases. Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases. For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg. For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg. Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl. Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl. Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth. Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth. Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch. Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch. Place on a wire rack to cool. Place on a wire rack to cool. For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved. For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved. Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat. Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat. While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands. While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands. Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag. Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag. Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt.
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"url": "https://www.bbc.co.uk/food/recipes/halloween_ghost_cupcakes_04170",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Halloween ghost cupcakes 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/halloween_ghost_cupcakes_04170_16x9.jpg Halloween food doesn't have to be icky. These cute ghost cupcakes are great for younger kids' Halloween parties. 140g/5oz butter, softened250g/9oz caster sugar2 free-range eggs, lightly beaten1 tsp vanilla extract150g/5½oz plain flour75g/2½oz self-raising flour1 tsp bicarbonate of soda50g/2oz cocoa powder200ml/7fl oz buttermilk or plain yoghurt 140g/5oz butter, softened 250g/9oz caster sugar 2 free-range eggs, lightly beaten 1 tsp vanilla extract 150g/5½oz plain flour 75g/2½oz self-raising flour 1 tsp bicarbonate of soda 50g/2oz cocoa powder 200ml/7fl oz buttermilk or plain yoghurt 250g/9oz sugar120g/4½oz golden syrup4 free-range eggs, whites only2 tbsp chocolate sugar strands 250g/9oz sugar 120g/4½oz golden syrup 4 free-range eggs, whites only 2 tbsp chocolate sugar strands Method Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases.For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl. Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.Place on a wire rack to cool.For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved. Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat.While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands.Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag.Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt. Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases. Preheat the oven to 180C/350F/Gas 4. Line twelve muffin tins with muffin cases. For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg. For the cakes, beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg. Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl. Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl. Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth. Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth. Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch. Place a dessertspoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch. Place on a wire rack to cool. Place on a wire rack to cool. For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved. For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved. Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat. Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat. While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands. While the syrup is boiling, in a large bowl whisk the egg whites with a hand-held mixer until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream - be careful not to pour the syrup onto the beaters as it may splash onto your hands. Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag. Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag. Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt."
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Slow cooker hot chocolate recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_hot_98358_16x9.jpg This luxuriously rich slow cooker hot chocolate has a thick velvety texture. It's perfect for putting in the slow cooker while you get on with other things. If you are making it for kids or anyone who enjoys a gentler, more milky hot chocolate, add extra milk, to taste, for the final 30 minutes of cooking. 65g/2¼oz cocoa powder100ml/3½fl oz just-boiled water1 litre/1¾ pint semi-skimmed milk397g tin condensed milk 65g/2¼oz cocoa powder 100ml/3½fl oz just-boiled water 1 litre/1¾ pint semi-skimmed milk 397g tin condensed milk squirty cream or freshly whipped creamplain dark or milk chocolate, gratedmini marshmallows and sprinkles squirty cream or freshly whipped cream plain dark or milk chocolate, grated mini marshmallows and sprinkles Method Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Recipe tips Any leftover hot chocolate can be transferred to a large bowl or jug, then covered and kept in the fridge for up to two days. Whisk well and serve as a super-rich milkshake, or heat in a saucepan or microwave to drink hot. It can also be frozen for up to a month. For a special adult treat, add a dash of Irish liqueur, brandy or rum to the hot chocolate before serving. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. If you usually use your slow cooker for savoury dishes, you might need to soak the cooking pot with hot soapy water before making this recipe.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_hot_98358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker hot chocolate 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/slow_cooker_hot_98358_16x9.jpg This luxuriously rich slow cooker hot chocolate has a thick velvety texture. It's perfect for putting in the slow cooker while you get on with other things. If you are making it for kids or anyone who enjoys a gentler, more milky hot chocolate, add extra milk, to taste, for the final 30 minutes of cooking. 65g/2¼oz cocoa powder100ml/3½fl oz just-boiled water1 litre/1¾ pint semi-skimmed milk397g tin condensed milk 65g/2¼oz cocoa powder 100ml/3½fl oz just-boiled water 1 litre/1¾ pint semi-skimmed milk 397g tin condensed milk squirty cream or freshly whipped creamplain dark or milk chocolate, gratedmini marshmallows and sprinkles squirty cream or freshly whipped cream plain dark or milk chocolate, grated mini marshmallows and sprinkles Method Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves and forms a smooth paste. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Whisk in around 100ml/3½fl oz of the milk until thoroughly combined, then pour into a slow cooker pot and whisk in the condensed milk and remaining milk. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Cover with a lid and cook on low for 3–4 hours, or high for 1½–2 hours. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Remove the lid and whisk the hot chocolate well to incorporate any cocoa that’s floated to the surface. Ladle into mugs and top with cream, grated chocolate, mini marshmallows, sprinkles or anything else you fancy. Serve immediately, or it’s also delicious drunk cold as a milkshake. Recipe tips Any leftover hot chocolate can be transferred to a large bowl or jug, then covered and kept in the fridge for up to two days. Whisk well and serve as a super-rich milkshake, or heat in a saucepan or microwave to drink hot. It can also be frozen for up to a month. For a special adult treat, add a dash of Irish liqueur, brandy or rum to the hot chocolate before serving. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. If you usually use your slow cooker for savoury dishes, you might need to soak the cooking pot with hot soapy water before making this recipe."
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Pumpkin pie recipe
Roasted pumpkin pie An average of 4.1 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinpie_70659_16x9.jpg It's easy to make homemade pumpkin pie with fresh pumpkin - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern. sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 40g/1½oz crushed pecans mixed in) sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 40g/1½oz crushed pecans mixed in) 450g/1lb prepared weight pumpkin flesh, peeled and cut into 1in/2.5 cm chunks2 large eggs plus 1 yolk (use the white for another dish)75g/3oz soft dark brown sugar1 tsp ground cinnamon½ level teaspoon freshly grated nutmeg½ tsp ground allspice½ tsp ground cloves½ tsp ground ginger275ml/10fl oz double cream 450g/1lb prepared weight pumpkin flesh, peeled and cut into 1in/2.5 cm chunks 2 large eggs plus 1 yolk (use the white for another dish) 75g/3oz soft dark brown sugar 1 tsp ground cinnamon ½ level teaspoon freshly grated nutmeg ½ tsp ground allspice ½ tsp ground cloves ½ tsp ground ginger 275ml/10fl oz double cream Method Pre-heat the oven to 200C/400F/Gas 6.If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.Lightly whisk the eggs and extra yolk together in a large bowl. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé. Lightly whisk the eggs and extra yolk together in a large bowl. Lightly whisk the eggs and extra yolk together in a large bowl. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream. Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream.
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"content": "Roasted pumpkin pie An average of 4.1 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinpie_70659_16x9.jpg It's easy to make homemade pumpkin pie with fresh pumpkin - no need to be spooked! Choose small, sweet pumpkins rather than using a large watery jack-o'lantern. sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 40g/1½oz crushed pecans mixed in) sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 40g/1½oz crushed pecans mixed in) 450g/1lb prepared weight pumpkin flesh, peeled and cut into 1in/2.5 cm chunks2 large eggs plus 1 yolk (use the white for another dish)75g/3oz soft dark brown sugar1 tsp ground cinnamon½ level teaspoon freshly grated nutmeg½ tsp ground allspice½ tsp ground cloves½ tsp ground ginger275ml/10fl oz double cream 450g/1lb prepared weight pumpkin flesh, peeled and cut into 1in/2.5 cm chunks 2 large eggs plus 1 yolk (use the white for another dish) 75g/3oz soft dark brown sugar 1 tsp ground cinnamon ½ level teaspoon freshly grated nutmeg ½ tsp ground allspice ½ tsp ground cloves ½ tsp ground ginger 275ml/10fl oz double cream Method Pre-heat the oven to 200C/400F/Gas 6.If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé.Lightly whisk the eggs and extra yolk together in a large bowl. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. If using a shop bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep. If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a pureé. Lightly whisk the eggs and extra yolk together in a large bowl. Lightly whisk the eggs and extra yolk together in a large bowl. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream. Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream."
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Sticky chilli ginger sponge recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017gx7f.jpg The combination of ground ginger, allspice, stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. 125g/4½oz butter, plus extra for greasing 125g/4½oz soft dark brown sugar125g/4½oz black treacle125g/4½oz golden syrup 275g/9¾oz self-raising flour1 tsp bicarbonate of soda4 tsp ground ginger1 tsp ground allspice4 stem ginger balls in syrup (roughly 75g/2½oz), drained and coarsely grated1½ long red chillies, seeds removed, finely chopped200ml/7fl oz semi-skimmed milk2 large free-range eggs, beaten 125g/4½oz butter, plus extra for greasing 125g/4½oz soft dark brown sugar 125g/4½oz black treacle 125g/4½oz golden syrup 275g/9¾oz self-raising flour 1 tsp bicarbonate of soda 4 tsp ground ginger 1 tsp ground allspice 4 stem ginger balls in syrup (roughly 75g/2½oz), drained and coarsely grated 1½ long red chillies, seeds removed, finely chopped 200ml/7fl oz semi-skimmed milk 2 large free-range eggs, beaten 3 stem ginger balls in syrup (roughly 55g/2oz), drained200ml/7fl oz double cream100g/3½fl oz dark brown soft sugar75g/2½oz butter 3 stem ginger balls in syrup (roughly 55g/2oz), drained 200ml/7fl oz double cream 100g/3½fl oz dark brown soft sugar 75g/2½oz butter well-chilled crème fraîche or vanilla ice creamfinely grated or pared lime zest well-chilled crème fraîche or vanilla ice cream finely grated or pared lime zest Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish – a lasagne dish is ideal. Put the butter, sugar, treacle and syrup in a medium saucepan. Melt together over a low heat, stirring regularly until the sugar dissolves. Increase the heat a little and simmer gently for a minute, stirring. Remove from the heat and leave to cool for five minutes.While the butter mixture is cooling, put the flour, bicarbonate of soda and spices in a large heatproof mixing bowl. Add the grated ginger and chilli and toss lightly together. Make a well in the centre. Stir the milk gradually into the warm treacle mixture and then add the beaten eggs, stirring vigorously. Pour the treacle mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. (If there are a few floury lumps, give a good stir with the metal whisk.) Pour the batter into the prepared dish. Bake in the centre of the oven for 35-40 minutes, or until the cake is well risen and a skewer inserted into centre comes out clean. While the sponge is cooking, make the toffee sauce. Put the ginger balls on a board and slice thinly. Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan.Add the cream, sugar and butter to the stem ginger matchsticks and place the pan over a low heat. Cook together, stirring until the sugar dissolves. Bring the sauce to a very gentle simmer and cook for 30 seconds more, stirring constantly.Take the pudding out of the oven and pour the hot sauce over the top, spreading the ginger pieces over the surface with a spoon. Serve topped with well-chilled crème fraîche or scoops of ice cream and a sprinkling of finely grated lime zest. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish – a lasagne dish is ideal. Put the butter, sugar, treacle and syrup in a medium saucepan. Melt together over a low heat, stirring regularly until the sugar dissolves. Increase the heat a little and simmer gently for a minute, stirring. Remove from the heat and leave to cool for five minutes. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish – a lasagne dish is ideal. Put the butter, sugar, treacle and syrup in a medium saucepan. Melt together over a low heat, stirring regularly until the sugar dissolves. Increase the heat a little and simmer gently for a minute, stirring. Remove from the heat and leave to cool for five minutes. While the butter mixture is cooling, put the flour, bicarbonate of soda and spices in a large heatproof mixing bowl. Add the grated ginger and chilli and toss lightly together. Make a well in the centre. While the butter mixture is cooling, put the flour, bicarbonate of soda and spices in a large heatproof mixing bowl. Add the grated ginger and chilli and toss lightly together. Make a well in the centre. Stir the milk gradually into the warm treacle mixture and then add the beaten eggs, stirring vigorously. Pour the treacle mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. (If there are a few floury lumps, give a good stir with the metal whisk.) Stir the milk gradually into the warm treacle mixture and then add the beaten eggs, stirring vigorously. Pour the treacle mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. (If there are a few floury lumps, give a good stir with the metal whisk.) Pour the batter into the prepared dish. Bake in the centre of the oven for 35-40 minutes, or until the cake is well risen and a skewer inserted into centre comes out clean. Pour the batter into the prepared dish. Bake in the centre of the oven for 35-40 minutes, or until the cake is well risen and a skewer inserted into centre comes out clean. While the sponge is cooking, make the toffee sauce. Put the ginger balls on a board and slice thinly. Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan. While the sponge is cooking, make the toffee sauce. Put the ginger balls on a board and slice thinly. Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan. Add the cream, sugar and butter to the stem ginger matchsticks and place the pan over a low heat. Cook together, stirring until the sugar dissolves. Bring the sauce to a very gentle simmer and cook for 30 seconds more, stirring constantly. Add the cream, sugar and butter to the stem ginger matchsticks and place the pan over a low heat. Cook together, stirring until the sugar dissolves. Bring the sauce to a very gentle simmer and cook for 30 seconds more, stirring constantly. Take the pudding out of the oven and pour the hot sauce over the top, spreading the ginger pieces over the surface with a spoon. Serve topped with well-chilled crème fraîche or scoops of ice cream and a sprinkling of finely grated lime zest. Take the pudding out of the oven and pour the hot sauce over the top, spreading the ginger pieces over the surface with a spoon. Serve topped with well-chilled crème fraîche or scoops of ice cream and a sprinkling of finely grated lime zest.
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"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017gx7f.jpg The combination of ground ginger, allspice, stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. 125g/4½oz butter, plus extra for greasing 125g/4½oz soft dark brown sugar125g/4½oz black treacle125g/4½oz golden syrup 275g/9¾oz self-raising flour1 tsp bicarbonate of soda4 tsp ground ginger1 tsp ground allspice4 stem ginger balls in syrup (roughly 75g/2½oz), drained and coarsely grated1½ long red chillies, seeds removed, finely chopped200ml/7fl oz semi-skimmed milk2 large free-range eggs, beaten 125g/4½oz butter, plus extra for greasing 125g/4½oz soft dark brown sugar 125g/4½oz black treacle 125g/4½oz golden syrup 275g/9¾oz self-raising flour 1 tsp bicarbonate of soda 4 tsp ground ginger 1 tsp ground allspice 4 stem ginger balls in syrup (roughly 75g/2½oz), drained and coarsely grated 1½ long red chillies, seeds removed, finely chopped 200ml/7fl oz semi-skimmed milk 2 large free-range eggs, beaten 3 stem ginger balls in syrup (roughly 55g/2oz), drained200ml/7fl oz double cream100g/3½fl oz dark brown soft sugar75g/2½oz butter 3 stem ginger balls in syrup (roughly 55g/2oz), drained 200ml/7fl oz double cream 100g/3½fl oz dark brown soft sugar 75g/2½oz butter well-chilled crème fraîche or vanilla ice creamfinely grated or pared lime zest well-chilled crème fraîche or vanilla ice cream finely grated or pared lime zest Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish – a lasagne dish is ideal. Put the butter, sugar, treacle and syrup in a medium saucepan. Melt together over a low heat, stirring regularly until the sugar dissolves. Increase the heat a little and simmer gently for a minute, stirring. Remove from the heat and leave to cool for five minutes.While the butter mixture is cooling, put the flour, bicarbonate of soda and spices in a large heatproof mixing bowl. Add the grated ginger and chilli and toss lightly together. Make a well in the centre. Stir the milk gradually into the warm treacle mixture and then add the beaten eggs, stirring vigorously. Pour the treacle mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. (If there are a few floury lumps, give a good stir with the metal whisk.) Pour the batter into the prepared dish. Bake in the centre of the oven for 35-40 minutes, or until the cake is well risen and a skewer inserted into centre comes out clean. While the sponge is cooking, make the toffee sauce. Put the ginger balls on a board and slice thinly. Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan.Add the cream, sugar and butter to the stem ginger matchsticks and place the pan over a low heat. Cook together, stirring until the sugar dissolves. Bring the sauce to a very gentle simmer and cook for 30 seconds more, stirring constantly.Take the pudding out of the oven and pour the hot sauce over the top, spreading the ginger pieces over the surface with a spoon. Serve topped with well-chilled crème fraîche or scoops of ice cream and a sprinkling of finely grated lime zest. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish – a lasagne dish is ideal. Put the butter, sugar, treacle and syrup in a medium saucepan. Melt together over a low heat, stirring regularly until the sugar dissolves. Increase the heat a little and simmer gently for a minute, stirring. Remove from the heat and leave to cool for five minutes. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish – a lasagne dish is ideal. Put the butter, sugar, treacle and syrup in a medium saucepan. Melt together over a low heat, stirring regularly until the sugar dissolves. Increase the heat a little and simmer gently for a minute, stirring. Remove from the heat and leave to cool for five minutes. While the butter mixture is cooling, put the flour, bicarbonate of soda and spices in a large heatproof mixing bowl. Add the grated ginger and chilli and toss lightly together. Make a well in the centre. While the butter mixture is cooling, put the flour, bicarbonate of soda and spices in a large heatproof mixing bowl. Add the grated ginger and chilli and toss lightly together. Make a well in the centre. Stir the milk gradually into the warm treacle mixture and then add the beaten eggs, stirring vigorously. Pour the treacle mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. (If there are a few floury lumps, give a good stir with the metal whisk.) Stir the milk gradually into the warm treacle mixture and then add the beaten eggs, stirring vigorously. Pour the treacle mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. (If there are a few floury lumps, give a good stir with the metal whisk.) Pour the batter into the prepared dish. Bake in the centre of the oven for 35-40 minutes, or until the cake is well risen and a skewer inserted into centre comes out clean. Pour the batter into the prepared dish. Bake in the centre of the oven for 35-40 minutes, or until the cake is well risen and a skewer inserted into centre comes out clean. While the sponge is cooking, make the toffee sauce. Put the ginger balls on a board and slice thinly. Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan. While the sponge is cooking, make the toffee sauce. Put the ginger balls on a board and slice thinly. Pile the slices from each ball up and cut through them to make thin matchstick strips. Scrape off the board into a medium non-stick saucepan. Add the cream, sugar and butter to the stem ginger matchsticks and place the pan over a low heat. Cook together, stirring until the sugar dissolves. Bring the sauce to a very gentle simmer and cook for 30 seconds more, stirring constantly. Add the cream, sugar and butter to the stem ginger matchsticks and place the pan over a low heat. Cook together, stirring until the sugar dissolves. Bring the sauce to a very gentle simmer and cook for 30 seconds more, stirring constantly. Take the pudding out of the oven and pour the hot sauce over the top, spreading the ginger pieces over the surface with a spoon. Serve topped with well-chilled crème fraîche or scoops of ice cream and a sprinkling of finely grated lime zest. Take the pudding out of the oven and pour the hot sauce over the top, spreading the ginger pieces over the surface with a spoon. Serve topped with well-chilled crème fraîche or scoops of ice cream and a sprinkling of finely grated lime zest."
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Spooky Halloween cookies recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spooky_skeleton_cookies_58229_16x9.jpg These Halloween thumbprint cookies are a great baking project for the kids - super easy to make with delightfully spooky results! 125g/4½oz unsalted butter, softened75g/2¾oz caster sugar 1 large free-range egg yolk ½ tsp vanilla bean paste200g/7oz plain flour 60g/2¼oz strawberry jam40g/1½oz dark chocolate, melted 125g/4½oz unsalted butter, softened 75g/2¾oz caster sugar 1 large free-range egg yolk ½ tsp vanilla bean paste 200g/7oz plain flour 60g/2¼oz strawberry jam 40g/1½oz dark chocolate, melted Method Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the egg yolk and vanilla and beat again until combined. Tip in the flour and beat until it forms a soft dough. Divide the mixture into 30g/1oz balls and flatten slightly. Push your index fingers into each dough ball to make two holes for the ‘eyes’. Place the biscuits on the baking tray, leaving space between them to allow for spreading during baking. Beat the jam to loosen it and fill each of the eye holes with jam, either with a teaspoon or with a piping bag. Bake for 12 minutes until golden around the edges and leave to cool completely on the baking tray. Transfer the melted chocolate to a small piping bag and cut a small hole in the end of it. Pipe a line for the mouth under the jammy eyes, and then pipe small vertical lines across the line to make it look like the mouth of a spooky skull. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the egg yolk and vanilla and beat again until combined. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the egg yolk and vanilla and beat again until combined. Tip in the flour and beat until it forms a soft dough. Tip in the flour and beat until it forms a soft dough. Divide the mixture into 30g/1oz balls and flatten slightly. Push your index fingers into each dough ball to make two holes for the ‘eyes’. Place the biscuits on the baking tray, leaving space between them to allow for spreading during baking. Divide the mixture into 30g/1oz balls and flatten slightly. Push your index fingers into each dough ball to make two holes for the ‘eyes’. Place the biscuits on the baking tray, leaving space between them to allow for spreading during baking. Beat the jam to loosen it and fill each of the eye holes with jam, either with a teaspoon or with a piping bag. Beat the jam to loosen it and fill each of the eye holes with jam, either with a teaspoon or with a piping bag. Bake for 12 minutes until golden around the edges and leave to cool completely on the baking tray. Bake for 12 minutes until golden around the edges and leave to cool completely on the baking tray. Transfer the melted chocolate to a small piping bag and cut a small hole in the end of it. Pipe a line for the mouth under the jammy eyes, and then pipe small vertical lines across the line to make it look like the mouth of a spooky skull. Transfer the melted chocolate to a small piping bag and cut a small hole in the end of it. Pipe a line for the mouth under the jammy eyes, and then pipe small vertical lines across the line to make it look like the mouth of a spooky skull.
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"title": "Spooky Halloween cookies 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/spooky_skeleton_cookies_58229_16x9.jpg These Halloween thumbprint cookies are a great baking project for the kids - super easy to make with delightfully spooky results! 125g/4½oz unsalted butter, softened75g/2¾oz caster sugar 1 large free-range egg yolk ½ tsp vanilla bean paste200g/7oz plain flour 60g/2¼oz strawberry jam40g/1½oz dark chocolate, melted 125g/4½oz unsalted butter, softened 75g/2¾oz caster sugar 1 large free-range egg yolk ½ tsp vanilla bean paste 200g/7oz plain flour 60g/2¼oz strawberry jam 40g/1½oz dark chocolate, melted Method Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the egg yolk and vanilla and beat again until combined. Tip in the flour and beat until it forms a soft dough. Divide the mixture into 30g/1oz balls and flatten slightly. Push your index fingers into each dough ball to make two holes for the ‘eyes’. Place the biscuits on the baking tray, leaving space between them to allow for spreading during baking. Beat the jam to loosen it and fill each of the eye holes with jam, either with a teaspoon or with a piping bag. Bake for 12 minutes until golden around the edges and leave to cool completely on the baking tray. Transfer the melted chocolate to a small piping bag and cut a small hole in the end of it. Pipe a line for the mouth under the jammy eyes, and then pipe small vertical lines across the line to make it look like the mouth of a spooky skull. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the egg yolk and vanilla and beat again until combined. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the egg yolk and vanilla and beat again until combined. Tip in the flour and beat until it forms a soft dough. Tip in the flour and beat until it forms a soft dough. Divide the mixture into 30g/1oz balls and flatten slightly. Push your index fingers into each dough ball to make two holes for the ‘eyes’. Place the biscuits on the baking tray, leaving space between them to allow for spreading during baking. Divide the mixture into 30g/1oz balls and flatten slightly. Push your index fingers into each dough ball to make two holes for the ‘eyes’. Place the biscuits on the baking tray, leaving space between them to allow for spreading during baking. Beat the jam to loosen it and fill each of the eye holes with jam, either with a teaspoon or with a piping bag. Beat the jam to loosen it and fill each of the eye holes with jam, either with a teaspoon or with a piping bag. Bake for 12 minutes until golden around the edges and leave to cool completely on the baking tray. Bake for 12 minutes until golden around the edges and leave to cool completely on the baking tray. Transfer the melted chocolate to a small piping bag and cut a small hole in the end of it. Pipe a line for the mouth under the jammy eyes, and then pipe small vertical lines across the line to make it look like the mouth of a spooky skull. Transfer the melted chocolate to a small piping bag and cut a small hole in the end of it. Pipe a line for the mouth under the jammy eyes, and then pipe small vertical lines across the line to make it look like the mouth of a spooky skull."
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Mushroom Wellington recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_wellington_32741_16x9.jpg This vegan mushroom wellington with an apricot and lentil stuffing is the perfect main course for celebrating special occasions with friends and family. For this recipe you will need a food processor. Each serving provides 757 kcal, 22g protein, 60g carbohydrates (of which 18g sugars), 46g fat (of which 16g saturates), 8.5g fibre and 1.3g salt. 7 large flat or portobello mushrooms2–3 tbsp olive oil2 brown onions, finely chopped160g/5¾oz dried apricots400g tin green lentils, drained and rinsed200g/7oz mixed nuts (such as walnuts, pecans and almonds)4 sprigs fresh thyme, leaves picked3 sprigs fresh rosemary, leaves picked2 x 320g packs ready-rolled vegan puff pastry4 garlic cloves, finely choppedsalt and freshly ground black pepper 7 large flat or portobello mushrooms 2–3 tbsp olive oil 2 brown onions, finely chopped 160g/5¾oz dried apricots 400g tin green lentils, drained and rinsed 200g/7oz mixed nuts (such as walnuts, pecans and almonds) 4 sprigs fresh thyme, leaves picked 3 sprigs fresh rosemary, leaves picked 2 x 320g packs ready-rolled vegan puff pastry 4 garlic cloves, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes.Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes.Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together.Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down.Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges.Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes. Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes. Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes. Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes. Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together. Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together. Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down. Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down. Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges. Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges. Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through. Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through. Recipe tips Most readymade pastry is now vegan, but check the packet to be sure.
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"title": "Mushroom Wellington 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/mushroom_wellington_32741_16x9.jpg This vegan mushroom wellington with an apricot and lentil stuffing is the perfect main course for celebrating special occasions with friends and family. For this recipe you will need a food processor. Each serving provides 757 kcal, 22g protein, 60g carbohydrates (of which 18g sugars), 46g fat (of which 16g saturates), 8.5g fibre and 1.3g salt. 7 large flat or portobello mushrooms2–3 tbsp olive oil2 brown onions, finely chopped160g/5¾oz dried apricots400g tin green lentils, drained and rinsed200g/7oz mixed nuts (such as walnuts, pecans and almonds)4 sprigs fresh thyme, leaves picked3 sprigs fresh rosemary, leaves picked2 x 320g packs ready-rolled vegan puff pastry4 garlic cloves, finely choppedsalt and freshly ground black pepper 7 large flat or portobello mushrooms 2–3 tbsp olive oil 2 brown onions, finely chopped 160g/5¾oz dried apricots 400g tin green lentils, drained and rinsed 200g/7oz mixed nuts (such as walnuts, pecans and almonds) 4 sprigs fresh thyme, leaves picked 3 sprigs fresh rosemary, leaves picked 2 x 320g packs ready-rolled vegan puff pastry 4 garlic cloves, finely chopped salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes.Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes.Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together.Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down.Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges.Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes. Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes. Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes. Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes. Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together. Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together. Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down. Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down. Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges. Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges. Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through. Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through. Recipe tips Most readymade pastry is now vegan, but check the packet to be sure."
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Roast butternut squash with cranberry and feta recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_with_relish_04029_16x9.jpg A delicious vegetarian starter or side for Christmas. All the elements – the date and cranberry relish, and the roasted squash – can be made ahead of time. 1 butternut squash, peeled and sliced10 shallots, peeled and halved5 rosemary sprigsrapeseed oilsalt and freshly ground black pepper 1 butternut squash, peeled and sliced 10 shallots, peeled and halved 5 rosemary sprigs rapeseed oil salt and freshly ground black pepper 1 red onion, thinly sliced1 bay leaf1 cinnamon stick60g/2¼oz dates, roughly chopped 100g/3½oz fresh cranberries80g/2¾oz soft brown sugar1 lemon, juice and zest 1 red onion, thinly sliced 1 bay leaf 1 cinnamon stick 60g/2¼oz dates, roughly chopped 100g/3½oz fresh cranberries 80g/2¾oz soft brown sugar 1 lemon, juice and zest 80g/2¾oz feta cheese, crumbledfreshly chopped parsley, to garnish 80g/2¾oz feta cheese, crumbled freshly chopped parsley, to garnish Method For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through.In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes.When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley. For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through. In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes. In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes. When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley. When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley.
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"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_with_relish_04029_16x9.jpg A delicious vegetarian starter or side for Christmas. All the elements – the date and cranberry relish, and the roasted squash – can be made ahead of time. 1 butternut squash, peeled and sliced10 shallots, peeled and halved5 rosemary sprigsrapeseed oilsalt and freshly ground black pepper 1 butternut squash, peeled and sliced 10 shallots, peeled and halved 5 rosemary sprigs rapeseed oil salt and freshly ground black pepper 1 red onion, thinly sliced1 bay leaf1 cinnamon stick60g/2¼oz dates, roughly chopped 100g/3½oz fresh cranberries80g/2¾oz soft brown sugar1 lemon, juice and zest 1 red onion, thinly sliced 1 bay leaf 1 cinnamon stick 60g/2¼oz dates, roughly chopped 100g/3½oz fresh cranberries 80g/2¾oz soft brown sugar 1 lemon, juice and zest 80g/2¾oz feta cheese, crumbledfreshly chopped parsley, to garnish 80g/2¾oz feta cheese, crumbled freshly chopped parsley, to garnish Method For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through.In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes.When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley. For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. For the butternut squash, preheat the oven to 180C/160C Fan/Gas 4. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through. Place the butternut squash slices, shallots and rosemary on a lined baking tray. Drizzle with oil, season with salt and freshly ground black pepper and roast for about 30–35 minutes, or until golden-brown and cooked through. In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes. In the meantime, to make the relish, put the red onion in a saucepan with a little oil and fry for 3–4 minutes before adding the bay leaf, cinnamon stick, dates, cranberries, 2 tablespoons of water, the sugar and lemon zest and juice (to taste). Simmer for about 6–8 minutes. When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley. When the butternut and shallots are cooked, arrange them on a serving platter and spoon over some of the relish. Crumble the feta cheese on top and garnish with chopped parsley."
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Perfect roast potatoes recipe
How to make ahead You can make roast potatoes ahead and reheat them for a stress-free roast dinner. Parboil the potatoes as above, but allow the drained, bashed potatoes to cool slightly. Toss them in the duck fat so that the potatoes are as evenly coated as possible. Then spread them out on one or two trays so the potatoes are not touching each other. When completely cold, freeze the potatoes on their trays. (After they are frozen you can transfer them to a freezer bag.) Cook the frozen potatoes at the same temperature in a dry roasting tin, adding another 15 minutes to the cooking time. Why should you boil potatoes before roasting? Par-boiling potatoes before roasting results in a crisper roastie. You don’t need to cook them all the way through, but around 10 minutes simmering in a pan of water will cook the outsides enough to help them absorb the fat and become crisp and golden as they roast. Start cooking the potatoes in cold salted water over a high heat (don’t overfill the pan, the water should just cover the potatoes). Begin timing as soon as they are simmering. Depending on how many potatoes you are cooking, and what size you have cut them, 10 minutes simmering should be enough, but large chunks (as directed in this recipe) can take 15 minutes. Do check them towards the end of the cooking time as overboiled potatoes will fall apart. After par-boiling, drain well in a colander and shake a few times to roughen up the edges. Leave the colander sitting above the pan for a few minutes to allow the steam to escape. The drier the potatoes the better, as they will absorb more fat and be crisper after roasting. If you are cooking a lot of potatoes in one go, consider placing them on a rack to dry out as a colander might be too crowded to allow the steam to escape. Should you rough up parboiled potatoes before roasting? To help achieve a lovely crisp and golden roast potato with a thick, crunchy crust, it’s a good idea. The roughened-up edges will increase the surface area and absorb even more fat, giving an extra crisp result. The crucial thing for crisp potatoes is to make sure you let them steam after par-boiling What oil is best for roasting potatoes? It’s fine to use a plain sunflower or vegetable for roasting potatoes, but for an extra special treat, use duck or goose fat, or beef dripping. Alternative fats, such as duck or goose fat often come in jars or tubs as they soften at room temperature. Melt the fat in a large baking tray, or shallow roasting tin, for a few minutes before adding the potatoes. And be generous with the fat, using around 50–75g fat for a tray of potatoes for 6–8 people. Turn the potatoes in the fat at least twice as you roast them to ensure they are nicely coated and crisping up on all sides. Why do my roast potatoes not go crispy? It’s best to use a floury or all-purpose potato, rather than a waxy variety. Floury potatoes, such as Maris Piper and King Edwards, produce the crispiest outsides and fluffiest insides. Waxy potatoes won’t crisp up in the same way, so they are better saved for boiling. Potatoes need to be well spread out on a roasting tray to allow the heat to circulate around them. If your oven or roasting tray is overcrowded, especially with other vegetables, lots of steam can be created which will reduce the crispiness of your spuds. Make sure your oven is hot enough to roast the potatoes, ideally 200C/180C Fan/Gas 6. If you have meat cooking at a slightly lower temperature in the same oven, start your potatoes off at the reduced temperature, then turn it up to 220C/200C Fan/Gas 7 for a good blast while the meat is resting. How to add extra flavour to your roast potatoes If you wish to add extra flavour to your roast potatoes, such as garlic, chilli and herbs, it’s best to add them towards the end of the roasting time, as they can easily burn. With around 10 minutes cooking time left, take the potatoes out of the oven and sprinkle with dried flaked chilli, roughly crushed garlic or freshly chopped woody herbs, turn in the hot fat and return to the oven. Alternatively, make a flavoured oil. Pour a few tablespoons of vegetable or sunflower oil into a small saucepan and add sliced garlic, chilli and robust fresh herbs, such as rosemary, thyme and bay. Heat very gently for a few minutes, then stand for an hour before straining. Use this to roast the potatoes instead of a plain oil to add extra flavour.
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"title": "Perfect roast potatoes recipe",
"content": "How to make ahead You can make roast potatoes ahead and reheat them for a stress-free roast dinner. Parboil the potatoes as above, but allow the drained, bashed potatoes to cool slightly. Toss them in the duck fat so that the potatoes are as evenly coated as possible. Then spread them out on one or two trays so the potatoes are not touching each other. When completely cold, freeze the potatoes on their trays. (After they are frozen you can transfer them to a freezer bag.) Cook the frozen potatoes at the same temperature in a dry roasting tin, adding another 15 minutes to the cooking time. Why should you boil potatoes before roasting? Par-boiling potatoes before roasting results in a crisper roastie. You don’t need to cook them all the way through, but around 10 minutes simmering in a pan of water will cook the outsides enough to help them absorb the fat and become crisp and golden as they roast. Start cooking the potatoes in cold salted water over a high heat (don’t overfill the pan, the water should just cover the potatoes). Begin timing as soon as they are simmering. Depending on how many potatoes you are cooking, and what size you have cut them, 10 minutes simmering should be enough, but large chunks (as directed in this recipe) can take 15 minutes. Do check them towards the end of the cooking time as overboiled potatoes will fall apart. After par-boiling, drain well in a colander and shake a few times to roughen up the edges. Leave the colander sitting above the pan for a few minutes to allow the steam to escape. The drier the potatoes the better, as they will absorb more fat and be crisper after roasting. If you are cooking a lot of potatoes in one go, consider placing them on a rack to dry out as a colander might be too crowded to allow the steam to escape. Should you rough up parboiled potatoes before roasting? To help achieve a lovely crisp and golden roast potato with a thick, crunchy crust, it’s a good idea. The roughened-up edges will increase the surface area and absorb even more fat, giving an extra crisp result. The crucial thing for crisp potatoes is to make sure you let them steam after par-boiling What oil is best for roasting potatoes? It’s fine to use a plain sunflower or vegetable for roasting potatoes, but for an extra special treat, use duck or goose fat, or beef dripping. Alternative fats, such as duck or goose fat often come in jars or tubs as they soften at room temperature. Melt the fat in a large baking tray, or shallow roasting tin, for a few minutes before adding the potatoes. And be generous with the fat, using around 50–75g fat for a tray of potatoes for 6–8 people. Turn the potatoes in the fat at least twice as you roast them to ensure they are nicely coated and crisping up on all sides. Why do my roast potatoes not go crispy? It’s best to use a floury or all-purpose potato, rather than a waxy variety. Floury potatoes, such as Maris Piper and King Edwards, produce the crispiest outsides and fluffiest insides. Waxy potatoes won’t crisp up in the same way, so they are better saved for boiling. Potatoes need to be well spread out on a roasting tray to allow the heat to circulate around them. If your oven or roasting tray is overcrowded, especially with other vegetables, lots of steam can be created which will reduce the crispiness of your spuds. Make sure your oven is hot enough to roast the potatoes, ideally 200C/180C Fan/Gas 6. If you have meat cooking at a slightly lower temperature in the same oven, start your potatoes off at the reduced temperature, then turn it up to 220C/200C Fan/Gas 7 for a good blast while the meat is resting. How to add extra flavour to your roast potatoes If you wish to add extra flavour to your roast potatoes, such as garlic, chilli and herbs, it’s best to add them towards the end of the roasting time, as they can easily burn. With around 10 minutes cooking time left, take the potatoes out of the oven and sprinkle with dried flaked chilli, roughly crushed garlic or freshly chopped woody herbs, turn in the hot fat and return to the oven. Alternatively, make a flavoured oil. Pour a few tablespoons of vegetable or sunflower oil into a small saucepan and add sliced garlic, chilli and robust fresh herbs, such as rosemary, thyme and bay. Heat very gently for a few minutes, then stand for an hour before straining. Use this to roast the potatoes instead of a plain oil to add extra flavour."
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976cd3202c414788008e70792e7e75c934149940d9b47487851ff54e3f78fa98
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Sweet potato soup recipe
An average of 4.6 out of 5 stars from 152 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_soup_62834_16x9.jpg Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt. 1 tbsp olive oil1 onion, roughly chopped2 large carrots, peeled and roughly chopped4cm/1½ inches fresh root ginger, finely chopped1 garlic clove, crushed½ tsp dried red chilli flakes700g/1lb 10oz sweet potatoes, peeled and cubed1.2 litres/2 pints vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped 2 large carrots, peeled and roughly chopped 4cm/1½ inches fresh root ginger, finely chopped 1 garlic clove, crushed ½ tsp dried red chilli flakes 700g/1lb 10oz sweet potatoes, peeled and cubed 1.2 litres/2 pints vegetable stock salt and freshly ground black pepper Method Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Recipe tips Freeze the soup in individual portions for up to three months. Defrost completely before heating through in a saucepan or in the microwave. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup.
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"url": "https://www.bbc.co.uk/food/recipes/sweet_potato_soup_62834",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet potato soup recipe",
"content": "An average of 4.6 out of 5 stars from 152 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_soup_62834_16x9.jpg Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt. 1 tbsp olive oil1 onion, roughly chopped2 large carrots, peeled and roughly chopped4cm/1½ inches fresh root ginger, finely chopped1 garlic clove, crushed½ tsp dried red chilli flakes700g/1lb 10oz sweet potatoes, peeled and cubed1.2 litres/2 pints vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped 2 large carrots, peeled and roughly chopped 4cm/1½ inches fresh root ginger, finely chopped 1 garlic clove, crushed ½ tsp dried red chilli flakes 700g/1lb 10oz sweet potatoes, peeled and cubed 1.2 litres/2 pints vegetable stock salt and freshly ground black pepper Method Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Stir in the sweet potatoes and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. Recipe tips Freeze the soup in individual portions for up to three months. Defrost completely before heating through in a saucepan or in the microwave. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup."
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92e03c1114009df309c053e236b7b9b498fabeb693d44e8a3176312676f82013
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Mary Berry's chocolate roulade recipe
An average of 4.6 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_roulade_79152_16x9.jpg Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather as well as being gluten free. Add berries to the whipped cream filling if you like. 175g/6oz good-quality dark chocolate, finely chopped6 free-range eggs, yolk and white separated175g/6oz caster sugar 2 tbsp cocoa powder 300ml/10fl oz double creamicing sugar, to dust 175g/6oz good-quality dark chocolate, finely chopped 6 free-range eggs, yolk and white separated 175g/6oz caster sugar 2 tbsp cocoa powder 300ml/10fl oz double cream icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Whip the cream until it forms soft peaks when the whisk is removed. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges.Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar and serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Whip the cream until it forms soft peaks when the whisk is removed. Whip the cream until it forms soft peaks when the whisk is removed. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar and serve in slices. Dust with icing sugar and serve in slices. Recipe tips To help the paper fit snugly into the corners of the tin, make a small diagonal snip in each corner of the baking paper. When baking with dark chocolate Mary prefers to use varieties with 55% cocoa solids. When melting the chocolate, you only need a very gentle heat so go easy. Anything too fierce risks the chocolate seizing (when it goes grainy and oily). When whisking egg whites, make sure the bowl you use is clean and completely free of any grease. To be sure it's free from any greasy residue, dab some lemon juice on kitchen roll and wipe it over the inside of the bowl.
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"title": "Mary Berry's chocolate roulade recipe",
"content": "An average of 4.6 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_roulade_79152_16x9.jpg Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather as well as being gluten free. Add berries to the whipped cream filling if you like. 175g/6oz good-quality dark chocolate, finely chopped6 free-range eggs, yolk and white separated175g/6oz caster sugar 2 tbsp cocoa powder 300ml/10fl oz double creamicing sugar, to dust 175g/6oz good-quality dark chocolate, finely chopped 6 free-range eggs, yolk and white separated 175g/6oz caster sugar 2 tbsp cocoa powder 300ml/10fl oz double cream icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool.Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Whip the cream until it forms soft peaks when the whisk is removed. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges.Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar and serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm/13x9in Swiss roll tin, then line the base and sides with a large sheet of baking paper, pushing it into the corners. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool. Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove from the heat and set aside to cool. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Put the egg yolks in a separate bowl with the sugar. Whisk on high speed for 2–3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen. Carefully fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift in the cocoa powder and lightly fold in just until the mixture is a consistent colour. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level. Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Bake for 20–25 minutes or until risen and the top feels firm and slightly crisp. Remove from the oven. Leave in the tin and set aside until cold (expect the roulade to fall and crack a little). Whip the cream until it forms soft peaks when the whisk is removed. Whip the cream until it forms soft peaks when the whisk is removed. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Lay a large piece of baking paper on a work surface and dust it lightly with icing sugar. Turn the roulade out onto the dusted paper (so the paper used to line the tin is on top), then carefully peel off the lining paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Use a sharp knife to make a cut about 2cm/¾in from one of the short edges – the cut should run right along the short edge and go about halfway through the sponge. This will help to make a tight spiral. Starting with the cut edge, tightly roll up the roulade using the paper to help (watch the how-to video, below, for extra tips). Don’t worry if the roulade cracks, that is quite normal and all part of its charm. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Place the seam underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar and serve in slices. Dust with icing sugar and serve in slices. Recipe tips To help the paper fit snugly into the corners of the tin, make a small diagonal snip in each corner of the baking paper. When baking with dark chocolate Mary prefers to use varieties with 55% cocoa solids. When melting the chocolate, you only need a very gentle heat so go easy. Anything too fierce risks the chocolate seizing (when it goes grainy and oily). When whisking egg whites, make sure the bowl you use is clean and completely free of any grease. To be sure it's free from any greasy residue, dab some lemon juice on kitchen roll and wipe it over the inside of the bowl."
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Belgian waffle recipe
Belgian waffles An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/belgian_waffles_34066_16x9.jpg Belgian waffles are crisp, light and perfect for a special breakfast. You can dress them up with savoury toppings or go for fresh strawberries and softly whipped cream. Don't get us started on the dessert options! To get those extra deep pockets traditionally found in a Brussels-style waffle, you will need a Belgian waffle iron. But they taste as nice in a normal waffle iron, too. 125g/4½oz plain flour1 tsp baking powder1 tbsp caster sugar150ml/¼ pint whole milk2 free-range eggs, separated40g/1½oz unsalted butter, melted1 tsp vanilla extract or vanilla bean pastesaltstrawberries, to servewhipped cream, to servemaple syrup or icing sugar, to serve 125g/4½oz plain flour 1 tsp baking powder 1 tbsp caster sugar 150ml/¼ pint whole milk 2 free-range eggs, separated 40g/1½oz unsalted butter, melted 1 tsp vanilla extract or vanilla bean paste salt strawberries, to serve whipped cream, to serve maple syrup or icing sugar, to serve Method Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle.In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined.In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix.Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup.
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"content": "Belgian waffles An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/belgian_waffles_34066_16x9.jpg Belgian waffles are crisp, light and perfect for a special breakfast. You can dress them up with savoury toppings or go for fresh strawberries and softly whipped cream. Don't get us started on the dessert options! To get those extra deep pockets traditionally found in a Brussels-style waffle, you will need a Belgian waffle iron. But they taste as nice in a normal waffle iron, too. 125g/4½oz plain flour1 tsp baking powder1 tbsp caster sugar150ml/¼ pint whole milk2 free-range eggs, separated40g/1½oz unsalted butter, melted1 tsp vanilla extract or vanilla bean pastesaltstrawberries, to servewhipped cream, to servemaple syrup or icing sugar, to serve 125g/4½oz plain flour 1 tsp baking powder 1 tbsp caster sugar 150ml/¼ pint whole milk 2 free-range eggs, separated 40g/1½oz unsalted butter, melted 1 tsp vanilla extract or vanilla bean paste salt strawberries, to serve whipped cream, to serve maple syrup or icing sugar, to serve Method Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle.In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined.In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix.Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Preheat your Belgian waffle iron on the hob over a medium heat; if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Spoon the batter into the waffle iron – how much you need will depend on the size of your iron or machine – and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup. Serve with fruit and whipped cream and a dusting of icing sugar, or serve them simply with maple syrup."
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Honey roasted carrots recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_roast_carrots_07540_16x9.jpg A great side dish to any roast, or with Christmas dinner, these thyme-speckled honey roasted carrots are cooked to enhance their natural sweetness. 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots2 tbsp olive oil3 tbsp clear honey1 tbsp fresh lemon juice3–4 sprigs fresh thymesalt and freshly ground black pepper 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots 2 tbsp olive oil 3 tbsp clear honey 1 tbsp fresh lemon juice 3–4 sprigs fresh thyme salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together.Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together. Whisk the honey and lemon juice together. Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Recipe tips You can also use large carrots to make this dish, simply peel and cut into thick batons before roasting. Any leftover carrots can either be saved in the fridge and reheated for another meal, or used cold in a salad for lunches. The same technique works for parsnips too. You can roast both together if you like, just make sure all the vegetables are a similar size and that the roasting tin isn't crowded. To make this recipe vegan, use maple syrup instead of honey.
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"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_roast_carrots_07540_16x9.jpg A great side dish to any roast, or with Christmas dinner, these thyme-speckled honey roasted carrots are cooked to enhance their natural sweetness. 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots2 tbsp olive oil3 tbsp clear honey1 tbsp fresh lemon juice3–4 sprigs fresh thymesalt and freshly ground black pepper 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots 2 tbsp olive oil 3 tbsp clear honey 1 tbsp fresh lemon juice 3–4 sprigs fresh thyme salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together.Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Preheat the oven to 200C/180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together. Whisk the honey and lemon juice together. Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Remove the tin from the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy. Recipe tips You can also use large carrots to make this dish, simply peel and cut into thick batons before roasting. Any leftover carrots can either be saved in the fridge and reheated for another meal, or used cold in a salad for lunches. The same technique works for parsnips too. You can roast both together if you like, just make sure all the vegetables are a similar size and that the roasting tin isn't crowded. To make this recipe vegan, use maple syrup instead of honey."
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How to cook sweet potato recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p06zy8pn.jpg Discover three easy ways to cook sweet potatoes: crisp and moreish sweet potato fries, a comforting, buttery baked sweet potato and a deliciously easy mash. 2-3 medium sweet potatoes 2-3 medium sweet potatoes 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional)butter, to serve 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional) butter, to serve 50g/1¾oz butter75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) 50g/1¾oz butter 75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) Method For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through.For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6.Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using.
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p06zy8pn.jpg Discover three easy ways to cook sweet potatoes: crisp and moreish sweet potato fries, a comforting, buttery baked sweet potato and a deliciously easy mash. 2-3 medium sweet potatoes 2-3 medium sweet potatoes 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tbsp olive oil ½ tsp Cajun seasoning or other spice mix (optional) salt and freshly ground black pepper 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional)butter, to serve 2 tsp olive oil salt and freshly ground black pepper snipped chives or spring onion, to serve (optional) butter, to serve 50g/1¾oz butter75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) 50g/1¾oz butter 75-100ml/2½-3½fl oz milk salt and freshly ground pepper chopped parsley, to serve (optional) Method For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through.For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6.Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. For the sweet potato fries, pre-heat the oven to 220C/200C Fan/Gas 7. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Wash the sweet potatoes and pat dry. Cut each sweet potato in half lengthways. With the flat side down, cut each half into 4-6 long wedges, depending on the size of your potatoes. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. Place the wedges on a tray and pour over the olive oil, sprinkle over the spice mix, if using, and season generously with salt and pepper. Use your hands to mix the wedges in oil and seasoning. Spread the wedges out into a single layer and bake for 30 mins until crisp and golden, turning halfway through. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. For the sweet potato jackets, pre-heat the oven to 200C/180C Fan/Gas 6. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Wash the sweet potatoes and pat dry with kitchen paper. Rub generously with olive oil and place on a baking tray. Season generously with salt and black pepper. Bake for 45 mins until the skin is crisp and the potatoes are soft to touch. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. Remove from the oven and carefully cut in half to expose the soft potato. Top with a knob of butter and sprinkle over chopped chives or spring onion, if using. Season with salt and pepper. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. To make the sweet potato mash, peel the sweet potatoes and cut each potato into 8 even-sized chunks. Tip into a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 20 mins, until the tip of a knife easily slides through. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Drain and return to the pan over a low heat. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using. Spoon into a warmed serving bowl, season with salt and pepper and scatter over fresh parsley, if using."
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Pickled red cabbage recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickled_red_cabbage_70451_16x9.jpg I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising. 500g/1lb 2oz red cabbage1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt300ml/½ pint cider vinegar50–100g/1¾–3½oz sugar (according to taste)1 tsp fennel seeds½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) 500g/1lb 2oz red cabbage 1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt 300ml/½ pint cider vinegar 50–100g/1¾–3½oz sugar (according to taste) 1 tsp fennel seeds ½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) Method Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs.
|
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"url": "https://www.bbc.co.uk/food/recipes/pickled_red_cabbage_70451",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pickled red cabbage 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/pickled_red_cabbage_70451_16x9.jpg I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising. 500g/1lb 2oz red cabbage1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt300ml/½ pint cider vinegar50–100g/1¾–3½oz sugar (according to taste)1 tsp fennel seeds½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) 500g/1lb 2oz red cabbage 1 large fennel bulb, about 150–200g/5½–7oz 1 tbsp fine sea salt 300ml/½ pint cider vinegar 50–100g/1¾–3½oz sugar (according to taste) 1 tsp fennel seeds ½ tsp chilli flakes 1 unwaxed lime, juice and finely grated zest only 1 tsp Tabasco or other chilli sauce (optional) Method Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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3241de6fd7a31ae219bb33acc7f09c446a9ca8c757d9c67d75e25fa415c6fb67
|
Easy mushroom soup recipe
An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroomsoup_77788_16x9.jpg Warm up with a really simple mushroom soup recipe. Make it extra special by using wild mushrooms or keep it down to earth with delicious chestnut mushrooms. A swirl of cream wouldn't go amiss here, either. 50g/2oz butter2 leeks, chopped3 garlic cloves, chopped300g/9oz mushrooms, sliced2-3 sprigs fresh thyme, leaves only600ml/1 pint chicken or vegetable stock 50g/2oz butter 2 leeks, chopped 3 garlic cloves, chopped 300g/9oz mushrooms, sliced 2-3 sprigs fresh thyme, leaves only 600ml/1 pint chicken or vegetable stock Method Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.Pour over the stock and cook for 5 minutes.Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Pour over the stock and cook for 5 minutes. Pour over the stock and cook for 5 minutes. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Divide between four bowls and serve.
|
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"url": "https://www.bbc.co.uk/food/recipes/mushroomsoup_77788",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Easy mushroom soup recipe",
"content": "An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroomsoup_77788_16x9.jpg Warm up with a really simple mushroom soup recipe. Make it extra special by using wild mushrooms or keep it down to earth with delicious chestnut mushrooms. A swirl of cream wouldn't go amiss here, either. 50g/2oz butter2 leeks, chopped3 garlic cloves, chopped300g/9oz mushrooms, sliced2-3 sprigs fresh thyme, leaves only600ml/1 pint chicken or vegetable stock 50g/2oz butter 2 leeks, chopped 3 garlic cloves, chopped 300g/9oz mushrooms, sliced 2-3 sprigs fresh thyme, leaves only 600ml/1 pint chicken or vegetable stock Method Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.Pour over the stock and cook for 5 minutes.Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Pour over the stock and cook for 5 minutes. Pour over the stock and cook for 5 minutes. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Divide between four bowls and serve."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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{
"$oid": "68bacbf6eb3bdbfd0cbffb39"
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7cabc6d50870f8f858ce6a0f4c1c0b1c496c4a950a8ae905f3a390db367d48a5
|
Mushroom and ale pie recipe
Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash.
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"title": "Mushroom and ale pie recipe",
"content": "Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash."
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dc757d7a48bc9a01db8130dc1f83ddef6230a2e7a32cd91a73a62b72855a3768
|
Brussels sprouts with chestnuts and pancetta recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_chestnuts_87565_16x9.jpg Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas. 900g/2lb small Brussels sprouts50g/1¾oz butter200g/7oz thinly sliced pancetta or bacon, cut into small pieces1 onion, finely chopped225g/8oz frozen chestnuts, defrosted and halvedsalt and freshly ground black pepper 900g/2lb small Brussels sprouts 50g/1¾oz butter 200g/7oz thinly sliced pancetta or bacon, cut into small pieces 1 onion, finely chopped 225g/8oz frozen chestnuts, defrosted and halved salt and freshly ground black pepper Method Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta.Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Recipe tips The pancetta and chestnuts can be fried up to 6 hours ahead - fry them again for 1-2 minutes before adding the freshly cooked Brussels sprouts. Ensure that the sprouts are at room temperature when you add them to the pan - if they are added straight from the fridge, they take too long to heat through. This dish is best eaten freshly cooked, but leftovers can be stored in the fridge for one day.
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"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprouts_with_chestnuts_87565_16x9.jpg Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas. 900g/2lb small Brussels sprouts50g/1¾oz butter200g/7oz thinly sliced pancetta or bacon, cut into small pieces1 onion, finely chopped225g/8oz frozen chestnuts, defrosted and halvedsalt and freshly ground black pepper 900g/2lb small Brussels sprouts 50g/1¾oz butter 200g/7oz thinly sliced pancetta or bacon, cut into small pieces 1 onion, finely chopped 225g/8oz frozen chestnuts, defrosted and halved salt and freshly ground black pepper Method Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta.Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom, through the root. Cook the prepared sprouts in boiling salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold water to retain their bright-green colour. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 3-4 minutes, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Heat the remaining butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes, or until the onion has softened. Stir in the cooked pancetta. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings. Recipe tips The pancetta and chestnuts can be fried up to 6 hours ahead - fry them again for 1-2 minutes before adding the freshly cooked Brussels sprouts. Ensure that the sprouts are at room temperature when you add them to the pan - if they are added straight from the fridge, they take too long to heat through. This dish is best eaten freshly cooked, but leftovers can be stored in the fridge for one day."
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097b43d63305705feec1aeb923e172299f635dc6ea963112b8f3dae6628d3836
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Mary Berry's Christmas roast turkey recipe
Cooking times for turkeys vary significantly depending on how a turkey has been reared and its breed. A top-quality free-range turkey serving 12 people can take as little as 2¼ hours (as specified by Mary in this recipe), whereas a heavier breasted turkey weighing the same might be as much as 3½ hours. It’s best to check the guidelines on the pack, supplier’s website or ask your butcher. Alternatively, invest in a digital food thermometer (the internal temperature at the thickest part of the meat should reach 70C). Be aware that adding stuffing to the neck of the bird will also increase the cooking time. You can prepare the turkey up to 12 hours ahead of cooking. Follow the recipe up until the turkey is in the roasting tin then cover and chill in the fridge until ready to roast. How long does it take to defrost a turkey? It will take around 48 hours to defrost a whole turkey in the fridge, but this will vary according to the weight, so check the packaging. If there are no guidelines on the packaging, aim to defrost for 10 –12 hours per kg. You may see instructions about defrosting in a cool room, but this is not recommended by the Food Standards Agency as it can lead to food safety issues. Ideally, keep the turkey in its original packaging and put in a tray or roasting tin at the bottom of your fridge. The tray will catch any drips. If your fridge is bursting with other Christmas goodies, see if any of your guests can ‘host’ your turkey until Christmas morning. Do you put water in the bottom of a roasting pan for turkey? If you are cooking your turkey on a rack inside a roasting tin, it can be helpful to add water or stock to the tin to stop the juices burning. If your turkey is sitting directly on the base of the tin, this isn’t necessary. What is the best temperature to cook a turkey? Turkey cooks well in a preheated oven at 180C/160C Fan/Gas 4. Fan ovens are more efficient at maintaining even temperatures, so they typically cook at lower temperatures. If you are roasting lots of vegetables in the oven at the same time, the oven temperature will fluctuate and could extend your turkey cooking time. Should a turkey be covered or uncovered when roasting? If the turkey breast is well protected (such as with a thick layer of butter, slices of lemon or orange) it can cook without covering. Use foil to cover if it begins to overbrown. If you have topped your turkey breast with rashers of bacon, it is best to cover with non-stick baking paper and foil or the bacon will burn. Remove the covering for the last 30 minutes or so, to allow the bacon to crisp up. Can you cook turkey the day before? If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a large shallow ovenproof dish. Cover and chill overnight. Make the gravy, cool and cover and chill. Roughly an hour before serving, drizzle the turkey with a little gravy or turkey stock (or chicken stock), then cover tightly in foil and reheat in the oven at around 180C/160C Fan/Gas 4 for around 45 minutes, or until piping hot throughout. You need to turn the slices over halfway through, depending on how much you are reheating. Alternatively, you could reheat the turkey with some gravy or stock to help keep it moist, in the microwave. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heatproof plate above a pan of simmering water, or in a steamer.
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"title": "Mary Berry's Christmas roast turkey recipe",
"content": "Cooking times for turkeys vary significantly depending on how a turkey has been reared and its breed. A top-quality free-range turkey serving 12 people can take as little as 2¼ hours (as specified by Mary in this recipe), whereas a heavier breasted turkey weighing the same might be as much as 3½ hours. It’s best to check the guidelines on the pack, supplier’s website or ask your butcher. Alternatively, invest in a digital food thermometer (the internal temperature at the thickest part of the meat should reach 70C). Be aware that adding stuffing to the neck of the bird will also increase the cooking time. You can prepare the turkey up to 12 hours ahead of cooking. Follow the recipe up until the turkey is in the roasting tin then cover and chill in the fridge until ready to roast. How long does it take to defrost a turkey? It will take around 48 hours to defrost a whole turkey in the fridge, but this will vary according to the weight, so check the packaging. If there are no guidelines on the packaging, aim to defrost for 10 –12 hours per kg. You may see instructions about defrosting in a cool room, but this is not recommended by the Food Standards Agency as it can lead to food safety issues. Ideally, keep the turkey in its original packaging and put in a tray or roasting tin at the bottom of your fridge. The tray will catch any drips. If your fridge is bursting with other Christmas goodies, see if any of your guests can ‘host’ your turkey until Christmas morning. Do you put water in the bottom of a roasting pan for turkey? If you are cooking your turkey on a rack inside a roasting tin, it can be helpful to add water or stock to the tin to stop the juices burning. If your turkey is sitting directly on the base of the tin, this isn’t necessary. What is the best temperature to cook a turkey? Turkey cooks well in a preheated oven at 180C/160C Fan/Gas 4. Fan ovens are more efficient at maintaining even temperatures, so they typically cook at lower temperatures. If you are roasting lots of vegetables in the oven at the same time, the oven temperature will fluctuate and could extend your turkey cooking time. Should a turkey be covered or uncovered when roasting? If the turkey breast is well protected (such as with a thick layer of butter, slices of lemon or orange) it can cook without covering. Use foil to cover if it begins to overbrown. If you have topped your turkey breast with rashers of bacon, it is best to cover with non-stick baking paper and foil or the bacon will burn. Remove the covering for the last 30 minutes or so, to allow the bacon to crisp up. Can you cook turkey the day before? If you know that your oven is going to be working flat out on Christmas Day and space is at a premium, you could consider cooking the turkey the day before. Roast according to the recipe then leave to rest and cool, uncovered, for around an hour. Carve the turkey and place the slices in a large shallow ovenproof dish. Cover and chill overnight. Make the gravy, cool and cover and chill. Roughly an hour before serving, drizzle the turkey with a little gravy or turkey stock (or chicken stock), then cover tightly in foil and reheat in the oven at around 180C/160C Fan/Gas 4 for around 45 minutes, or until piping hot throughout. You need to turn the slices over halfway through, depending on how much you are reheating. Alternatively, you could reheat the turkey with some gravy or stock to help keep it moist, in the microwave. This is best done in batches on a covered microwavable plate, turning regularly. Turkey can also be reheated on a covered heatproof plate above a pan of simmering water, or in a steamer."
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e622b7f65640bed992325bc61b7a00c89d0e1ebb514a77da4b8e80ef388fc16f
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Mary Berry's chestnut stuffing recipe
An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmasapricotandc_73428_16x9.jpg It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s vegetarian chestnut version with apricots is a winner. This recipe is easily doubled. 2 onions, roughly chopped4 sticks celery, finely chopped225g/8oz dried apricots, snipped into small pieces300g/10½oz fresh white breadcrumbs100g/3½oz butter225g/8oz frozen chestnuts, thawed, roughly choppedgenerous bunch fresh parsley, roughly chopped1 tbsp thyme leavessaltfreshly ground black pepper 2 onions, roughly chopped 4 sticks celery, finely chopped 225g/8oz dried apricots, snipped into small pieces 300g/10½oz fresh white breadcrumbs 100g/3½oz butter 225g/8oz frozen chestnuts, thawed, roughly chopped generous bunch fresh parsley, roughly chopped 1 tbsp thyme leaves salt freshly ground black pepper Method Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper.Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Recipe tips To freeze: cool and cover the dish with foil, freeze until Christmas Eve. To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.
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"title": "Mary Berry's chestnut stuffing recipe",
"content": "An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmasapricotandc_73428_16x9.jpg It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s vegetarian chestnut version with apricots is a winner. This recipe is easily doubled. 2 onions, roughly chopped4 sticks celery, finely chopped225g/8oz dried apricots, snipped into small pieces300g/10½oz fresh white breadcrumbs100g/3½oz butter225g/8oz frozen chestnuts, thawed, roughly choppedgenerous bunch fresh parsley, roughly chopped1 tbsp thyme leavessaltfreshly ground black pepper 2 onions, roughly chopped 4 sticks celery, finely chopped 225g/8oz dried apricots, snipped into small pieces 300g/10½oz fresh white breadcrumbs 100g/3½oz butter 225g/8oz frozen chestnuts, thawed, roughly chopped generous bunch fresh parsley, roughly chopped 1 tbsp thyme leaves salt freshly ground black pepper Method Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper.Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Recipe tips To freeze: cool and cover the dish with foil, freeze until Christmas Eve. To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes."
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5195595dbc5c2f83913004ceffbbafde0aafb45fcc0e75fccf80654fb582ee09
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Raymond Blanc's roast turkey recipe
Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices.Reduce the oven temperature to 160C/150C Fan/Gas 3.Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear.Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed.Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm.To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Reduce the oven temperature to 160C/150C Fan/Gas 3. Reduce the oven temperature to 160C/150C Fan/Gas 3. Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy.
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"title": "Raymond Blanc's roast turkey recipe",
"content": "Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices.Reduce the oven temperature to 160C/150C Fan/Gas 3.Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear.Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed.Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm.To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes. Remove the turkey from the oven and baste all over with the cooking juices. Reduce the oven temperature to 160C/150C Fan/Gas 3. Reduce the oven temperature to 160C/150C Fan/Gas 3. Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven). At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 65C for 10 minutes, or up to 74C for 2 minutes. If the turkey is not fully cooked, return it to the oven until the juices run clear. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours. While the turkey is resting, cook your roast potatoes and vegetable dishes. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened. Strain the gravy through a fine sieve into a warmed jug. Keep warm. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy. To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy."
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Christmas turkey gravy recipe
You can prepare this turkey gravy ahead, if you remove giblets from the turkey the day before and make the basic stock. Allow to cool thoroughly, chill until the turkey is roasted, then continue as above. What is the secret ingredient for good gravy? The secret to a good gravy is lots of meat juices and a decent stock. A whole bird will produce more juices than a crown or breast joint. Chicken or turkey stock work well. You can make home-made turkey stock using the giblets as in the recipe above, or you can buy it. When you’ve roasted your turkey, remove it to a board or serving platter to rest while you make the gravy. All the brown, sticky juices that are in the roasting tin are what you need to make a good base for your gravy. (Use a nice sturdy roasting tin, so it can go on the hob, or you’ll need to transfer all the juices to a saucepan.) Serve in a warmed jug, to help keep the gravy warm. What to do if the gravy gets lumpy? If your gravy goes lumpy, simply pour it through a sieve into a clean saucepan and return to the hob. Bring back to a gentle simmer, stirring, then serve as normal. How to make turkey gravy taste better? Try frying a sliced onion in a little butter before adding the stock for an extra rich flavour. Strain through a fine sieve before serving. After adding the stock, you can add a dash of wine, port, or red currant jelly, if you like. Make sure you season well with freshly ground black pepper and salt. Supplement your home-made gravy with a spoonful of turkey gravy granules to add a richer flavour and colour, if you like. How to darken turkey gravy? To deepen the colour of turkey, or any gravy, use a few drops of gravy browning. It is sold in small bottles in some supermarkets and online. A little dark soy sauce makes a good alternative and a teaspoon of yeast extract, such as Marmite, can also help. What is the best thickener for turkey gravy? If you want to thicken a turkey gravy you’ve already made, it’s best to do it with cornflour. Simply put a tablespoon of cornflour in a small bowl and stir in a tablespoon of cold water. Mix until smooth. Stir into your gravy, a little at a time, until the right consistency is reached. If it’s still too thin, do the same thing again. Alternatively, you could mix equal amounts of softened butter and plain flour (known as a beurre manié). Roughly 2 tsp of each works well. Drop small balls of the paste into the gravy and whisk well. It won’t give such a smooth result as cornflour but will help thicken the gravy. You’ll need to pass the gravy through a fine sieve at the end, to remove any stubborn lumps. If your gravy is too thick once you’ve made it – or you want it to stretch a little further – add extra stock or water. You can make the stock with a chicken stock cube if you don’t have any turkey stock left. How long does homemade turkey gravy last? Homemade turkey gravy will keep well in the fridge for a couple of days or can be frozen for up to 3 months. Pour cooled gravy into a lidded container, leaving a gap of around 2cm/¾in at the top to allow for expansion. Cover, label and freeze. Thaw overnight in the fridge and either reheat in a saucepan over a low heat – adding an extra dash of water if necessary – or in a microwave for 2–3 minutes, stirring halfway. Gravy should always be reheated until piping hot. If you also have leftover turkey from Christmas, you can make into mini roasts for another time. Simply carve the turkey and put into lidded containers – use toughened glass such as Pyrex or foil. Pour leftover gravy generously over each portion, to help keep it moist, then cover, label and freeze for up to 2 months. When you are ready to serve, simply reheat in a microwave or oven from frozen until hot throughout.
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"title": "Christmas turkey gravy recipe",
"content": "You can prepare this turkey gravy ahead, if you remove giblets from the turkey the day before and make the basic stock. Allow to cool thoroughly, chill until the turkey is roasted, then continue as above. What is the secret ingredient for good gravy? The secret to a good gravy is lots of meat juices and a decent stock. A whole bird will produce more juices than a crown or breast joint. Chicken or turkey stock work well. You can make home-made turkey stock using the giblets as in the recipe above, or you can buy it. When you’ve roasted your turkey, remove it to a board or serving platter to rest while you make the gravy. All the brown, sticky juices that are in the roasting tin are what you need to make a good base for your gravy. (Use a nice sturdy roasting tin, so it can go on the hob, or you’ll need to transfer all the juices to a saucepan.) Serve in a warmed jug, to help keep the gravy warm. What to do if the gravy gets lumpy? If your gravy goes lumpy, simply pour it through a sieve into a clean saucepan and return to the hob. Bring back to a gentle simmer, stirring, then serve as normal. How to make turkey gravy taste better? Try frying a sliced onion in a little butter before adding the stock for an extra rich flavour. Strain through a fine sieve before serving. After adding the stock, you can add a dash of wine, port, or red currant jelly, if you like. Make sure you season well with freshly ground black pepper and salt. Supplement your home-made gravy with a spoonful of turkey gravy granules to add a richer flavour and colour, if you like. How to darken turkey gravy? To deepen the colour of turkey, or any gravy, use a few drops of gravy browning. It is sold in small bottles in some supermarkets and online. A little dark soy sauce makes a good alternative and a teaspoon of yeast extract, such as Marmite, can also help. What is the best thickener for turkey gravy? If you want to thicken a turkey gravy you’ve already made, it’s best to do it with cornflour. Simply put a tablespoon of cornflour in a small bowl and stir in a tablespoon of cold water. Mix until smooth. Stir into your gravy, a little at a time, until the right consistency is reached. If it’s still too thin, do the same thing again. Alternatively, you could mix equal amounts of softened butter and plain flour (known as a beurre manié). Roughly 2 tsp of each works well. Drop small balls of the paste into the gravy and whisk well. It won’t give such a smooth result as cornflour but will help thicken the gravy. You’ll need to pass the gravy through a fine sieve at the end, to remove any stubborn lumps. If your gravy is too thick once you’ve made it – or you want it to stretch a little further – add extra stock or water. You can make the stock with a chicken stock cube if you don’t have any turkey stock left. How long does homemade turkey gravy last? Homemade turkey gravy will keep well in the fridge for a couple of days or can be frozen for up to 3 months. Pour cooled gravy into a lidded container, leaving a gap of around 2cm/¾in at the top to allow for expansion. Cover, label and freeze. Thaw overnight in the fridge and either reheat in a saucepan over a low heat – adding an extra dash of water if necessary – or in a microwave for 2–3 minutes, stirring halfway. Gravy should always be reheated until piping hot. If you also have leftover turkey from Christmas, you can make into mini roasts for another time. Simply carve the turkey and put into lidded containers – use toughened glass such as Pyrex or foil. Pour leftover gravy generously over each portion, to help keep it moist, then cover, label and freeze for up to 2 months. When you are ready to serve, simply reheat in a microwave or oven from frozen until hot throughout."
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b53daea2b878c9c70111e53f416a75ae76fd90c21fb213a31dd1f741c7da353a
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Honey-glazed gammon recipe
Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes. Should I soak gammon before cooking? Soaking used to be an essential step due to the heavy salting used to preserve the meat. In the UK, supermarket gammon is unlikely to need any additional soaking, but a more artisanal one, or a ham from a butcher, could well need soaking before cooking. To be sure, cut a small piece from one end of the gammon and quickly fry for just a couple of minutes on each side, then taste. If it is very salty, the gammon will need soaking in a large pan of cold water for 8–12 hours (this should be done in the fridge). If not too salty, it can be brought to the boil in a pan of water, then drained and refreshed with more water before starting the cooking process. Make ahead and freezing tips Gammon can be cooked ahead and then served cold or reheated to serve. Once cooked and cooled, cover with cling film (or baking paper and foil) and chill in the fridge. Don’t carve ahead of time or the meat could dry out. Remove the joint from the fridge roughly 30 minutes before you need to carve it. Cut into slices and place on large microwavable plates. Sprinkle with a little water, cover and reheat in the microwave on HIGH, turning the meat every 90 seconds. Eight slices of ham will take 3–4 minutes to reheat. You can also reheat the sliced ham in an oven. Put the ham on a rack sat in a roasting tin. Add around 200ml/7fl oz of just-boiled water to the tin, cover tightly with foil and place in an oven set to 200C/180C Fan/Gas 6 for around 20 minutes. The steam created will help keep the ham moist. Keep leftover ham, uncarved as much as possible, in the fridge and carve as needed. Ham can also be wrapped tightly in foil and frozen for up to 1 month. Defrost overnight in the fridge and use for cooked dishes such as pasta bake, or ham and pea soup. Do I have to boil gammon before roasting? It’s not essential to boil a gammon before roasting, but it’s almost certain to result in a more succulent ham. Aim to simmer the gammon for 20 minutes per 500g/1lb in a large saucepan, then roast for a further 20–25 minutes, or until the fat is browned and any glaze is glossy. If you do decide to roast only, aim to cook at 180C/160C Fan/Gas 4 with around 200ml/7fl oz water at the bottom of the tin. Cover the gammon and the tin tightly with foil to help retain the steam and keep the meat moist. How long does gammon take in the oven? If you cook the gammon in the oven only, it will take 25 minutes per 500g/1lb at 180C/160C Fan/Gas 4. Take it out of the oven and, after cooling for a few minutes, carefully remove the foil and cut off the rind (skin), leaving a thick layer of fat covering the meat. After scoring and glazing, return the meat to the oven and cook at 200C/180C Fan/ Gas 6 for a further 25 minutes. How can I tell if my ham is ready? Make sure it is piping hot throughout or holds a temperature of 70C for 2 minutes using a digital food thermometer. What to serve with gammon? Cooked gammon is delicious served as part of a Christmas lunch, or can make an easy meal for anytime over the festive period. It’s great served with mashed potatoes and parsley sauce, carrots and a green vegetable such as broccoli. It can also be cooled and served with salad and a jacket potato, or carved for freshly made sandwiches with, or without, cheese and a good pickle. What is gammon? Gammon is the name given to ham before it is cooked. The meat comes from the hind leg of a pig and is cured and then either smoked or left unsmoked. It is usually sold without a bone and tied with string, or secured with a net. It must be cooked before serving.
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"title": "Honey-glazed gammon recipe",
"content": "Gammon joint cooking time: Simmer 20 minutes per 500g/1lb 2oz If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes. Should I soak gammon before cooking? Soaking used to be an essential step due to the heavy salting used to preserve the meat. In the UK, supermarket gammon is unlikely to need any additional soaking, but a more artisanal one, or a ham from a butcher, could well need soaking before cooking. To be sure, cut a small piece from one end of the gammon and quickly fry for just a couple of minutes on each side, then taste. If it is very salty, the gammon will need soaking in a large pan of cold water for 8–12 hours (this should be done in the fridge). If not too salty, it can be brought to the boil in a pan of water, then drained and refreshed with more water before starting the cooking process. Make ahead and freezing tips Gammon can be cooked ahead and then served cold or reheated to serve. Once cooked and cooled, cover with cling film (or baking paper and foil) and chill in the fridge. Don’t carve ahead of time or the meat could dry out. Remove the joint from the fridge roughly 30 minutes before you need to carve it. Cut into slices and place on large microwavable plates. Sprinkle with a little water, cover and reheat in the microwave on HIGH, turning the meat every 90 seconds. Eight slices of ham will take 3–4 minutes to reheat. You can also reheat the sliced ham in an oven. Put the ham on a rack sat in a roasting tin. Add around 200ml/7fl oz of just-boiled water to the tin, cover tightly with foil and place in an oven set to 200C/180C Fan/Gas 6 for around 20 minutes. The steam created will help keep the ham moist. Keep leftover ham, uncarved as much as possible, in the fridge and carve as needed. Ham can also be wrapped tightly in foil and frozen for up to 1 month. Defrost overnight in the fridge and use for cooked dishes such as pasta bake, or ham and pea soup. Do I have to boil gammon before roasting? It’s not essential to boil a gammon before roasting, but it’s almost certain to result in a more succulent ham. Aim to simmer the gammon for 20 minutes per 500g/1lb in a large saucepan, then roast for a further 20–25 minutes, or until the fat is browned and any glaze is glossy. If you do decide to roast only, aim to cook at 180C/160C Fan/Gas 4 with around 200ml/7fl oz water at the bottom of the tin. Cover the gammon and the tin tightly with foil to help retain the steam and keep the meat moist. How long does gammon take in the oven? If you cook the gammon in the oven only, it will take 25 minutes per 500g/1lb at 180C/160C Fan/Gas 4. Take it out of the oven and, after cooling for a few minutes, carefully remove the foil and cut off the rind (skin), leaving a thick layer of fat covering the meat. After scoring and glazing, return the meat to the oven and cook at 200C/180C Fan/ Gas 6 for a further 25 minutes. How can I tell if my ham is ready? Make sure it is piping hot throughout or holds a temperature of 70C for 2 minutes using a digital food thermometer. What to serve with gammon? Cooked gammon is delicious served as part of a Christmas lunch, or can make an easy meal for anytime over the festive period. It’s great served with mashed potatoes and parsley sauce, carrots and a green vegetable such as broccoli. It can also be cooled and served with salad and a jacket potato, or carved for freshly made sandwiches with, or without, cheese and a good pickle. What is gammon? Gammon is the name given to ham before it is cooked. The meat comes from the hind leg of a pig and is cured and then either smoked or left unsmoked. It is usually sold without a bone and tied with string, or secured with a net. It must be cooked before serving."
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Blackberry crumble cake with pistachio custard recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_crumble_cake_48052_16x9.jpg This showstopping cake takes traditional British blackberries and crumble and serves them with a vivid pistachio custard. 230g/8oz unsalted butter, plus extra for greasing20ml/¾fl oz neutral oil (such as vegetable or sunflower)220g/7¾oz golden caster sugar4 free-range eggspinch sea salt1 tsp vanilla bean paste200g/7oz self-raising flour½ tsp baking powder30g/1oz ground almonds300g/10½oz blackberries, chopped30g/1oz pistachios, chopped30g/1oz plain flour40g/1½oz demerara sugar20ml/¾fl oz double cream 230g/8oz unsalted butter, plus extra for greasing 20ml/¾fl oz neutral oil (such as vegetable or sunflower) 220g/7¾oz golden caster sugar 4 free-range eggs pinch sea salt 1 tsp vanilla bean paste 200g/7oz self-raising flour ½ tsp baking powder 30g/1oz ground almonds 300g/10½oz blackberries, chopped 30g/1oz pistachios, chopped 30g/1oz plain flour 40g/1½oz demerara sugar 20ml/¾fl oz double cream 250ml/9fl oz full-fat milk250ml/9fl oz double cream1 tsp vanilla bean paste pinch sea salt100g/3½oz caster sugar5 free-range egg yolks 20g/¾oz pistachio paste 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 1 tsp vanilla bean paste pinch sea salt 100g/3½oz caster sugar 5 free-range egg yolks 20g/¾oz pistachio paste Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper. Put the butter, oil and golden caster sugar in a stand mixer or in a bowl. Cream together using the paddle attachment or a hand-held electric whisk until pale and fluffy. Beat in the eggs one at a time, followed by the salt and vanilla. Fold in the flour, baking powder and almonds. Pour the cake mixture into the tin and top with the chopped fruit. Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin. To make the pistachio custard, stir together the milk, cream, vanilla, salt and half of the caster sugar in a saucepan and place over a medium heat. Meanwhile, in a separate heatproof bowl, whisk the egg yolks, pistachio paste and remaining sugar to combine. When the milk is steaming hot and just about to come to the boil, slowly and carefully pour two-thirds of the milk mixture over the yolks mixture. Whisk vigorously as you pour until the mixture is smooth and combined. Pour the yolk mixture back into the pan with the remaining milk, reduce to a low heat and whisk well to incorporate. Stir with a spatula constantly until it coats the back of a spoon. Remove from the heat and serve with slices of the cake. This cake will keep in the fridge in an airtight container for three days. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper. Put the butter, oil and golden caster sugar in a stand mixer or in a bowl. Cream together using the paddle attachment or a hand-held electric whisk until pale and fluffy. Beat in the eggs one at a time, followed by the salt and vanilla. Fold in the flour, baking powder and almonds. Pour the cake mixture into the tin and top with the chopped fruit. Put the butter, oil and golden caster sugar in a stand mixer or in a bowl. Cream together using the paddle attachment or a hand-held electric whisk until pale and fluffy. Beat in the eggs one at a time, followed by the salt and vanilla. Fold in the flour, baking powder and almonds. Pour the cake mixture into the tin and top with the chopped fruit. Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin. Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin. To make the pistachio custard, stir together the milk, cream, vanilla, salt and half of the caster sugar in a saucepan and place over a medium heat. To make the pistachio custard, stir together the milk, cream, vanilla, salt and half of the caster sugar in a saucepan and place over a medium heat. Meanwhile, in a separate heatproof bowl, whisk the egg yolks, pistachio paste and remaining sugar to combine. When the milk is steaming hot and just about to come to the boil, slowly and carefully pour two-thirds of the milk mixture over the yolks mixture. Whisk vigorously as you pour until the mixture is smooth and combined. Meanwhile, in a separate heatproof bowl, whisk the egg yolks, pistachio paste and remaining sugar to combine. When the milk is steaming hot and just about to come to the boil, slowly and carefully pour two-thirds of the milk mixture over the yolks mixture. Whisk vigorously as you pour until the mixture is smooth and combined. Pour the yolk mixture back into the pan with the remaining milk, reduce to a low heat and whisk well to incorporate. Stir with a spatula constantly until it coats the back of a spoon. Remove from the heat and serve with slices of the cake. This cake will keep in the fridge in an airtight container for three days. Pour the yolk mixture back into the pan with the remaining milk, reduce to a low heat and whisk well to incorporate. Stir with a spatula constantly until it coats the back of a spoon. Remove from the heat and serve with slices of the cake. This cake will keep in the fridge in an airtight container for three days.
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"title": "Blackberry crumble cake with pistachio custard recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_crumble_cake_48052_16x9.jpg This showstopping cake takes traditional British blackberries and crumble and serves them with a vivid pistachio custard. 230g/8oz unsalted butter, plus extra for greasing20ml/¾fl oz neutral oil (such as vegetable or sunflower)220g/7¾oz golden caster sugar4 free-range eggspinch sea salt1 tsp vanilla bean paste200g/7oz self-raising flour½ tsp baking powder30g/1oz ground almonds300g/10½oz blackberries, chopped30g/1oz pistachios, chopped30g/1oz plain flour40g/1½oz demerara sugar20ml/¾fl oz double cream 230g/8oz unsalted butter, plus extra for greasing 20ml/¾fl oz neutral oil (such as vegetable or sunflower) 220g/7¾oz golden caster sugar 4 free-range eggs pinch sea salt 1 tsp vanilla bean paste 200g/7oz self-raising flour ½ tsp baking powder 30g/1oz ground almonds 300g/10½oz blackberries, chopped 30g/1oz pistachios, chopped 30g/1oz plain flour 40g/1½oz demerara sugar 20ml/¾fl oz double cream 250ml/9fl oz full-fat milk250ml/9fl oz double cream1 tsp vanilla bean paste pinch sea salt100g/3½oz caster sugar5 free-range egg yolks 20g/¾oz pistachio paste 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 1 tsp vanilla bean paste pinch sea salt 100g/3½oz caster sugar 5 free-range egg yolks 20g/¾oz pistachio paste Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper. Put the butter, oil and golden caster sugar in a stand mixer or in a bowl. Cream together using the paddle attachment or a hand-held electric whisk until pale and fluffy. Beat in the eggs one at a time, followed by the salt and vanilla. Fold in the flour, baking powder and almonds. Pour the cake mixture into the tin and top with the chopped fruit. Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin. To make the pistachio custard, stir together the milk, cream, vanilla, salt and half of the caster sugar in a saucepan and place over a medium heat. Meanwhile, in a separate heatproof bowl, whisk the egg yolks, pistachio paste and remaining sugar to combine. When the milk is steaming hot and just about to come to the boil, slowly and carefully pour two-thirds of the milk mixture over the yolks mixture. Whisk vigorously as you pour until the mixture is smooth and combined. Pour the yolk mixture back into the pan with the remaining milk, reduce to a low heat and whisk well to incorporate. Stir with a spatula constantly until it coats the back of a spoon. Remove from the heat and serve with slices of the cake. This cake will keep in the fridge in an airtight container for three days. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper. Put the butter, oil and golden caster sugar in a stand mixer or in a bowl. Cream together using the paddle attachment or a hand-held electric whisk until pale and fluffy. Beat in the eggs one at a time, followed by the salt and vanilla. Fold in the flour, baking powder and almonds. Pour the cake mixture into the tin and top with the chopped fruit. Put the butter, oil and golden caster sugar in a stand mixer or in a bowl. Cream together using the paddle attachment or a hand-held electric whisk until pale and fluffy. Beat in the eggs one at a time, followed by the salt and vanilla. Fold in the flour, baking powder and almonds. Pour the cake mixture into the tin and top with the chopped fruit. Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin. Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin. To make the pistachio custard, stir together the milk, cream, vanilla, salt and half of the caster sugar in a saucepan and place over a medium heat. To make the pistachio custard, stir together the milk, cream, vanilla, salt and half of the caster sugar in a saucepan and place over a medium heat. Meanwhile, in a separate heatproof bowl, whisk the egg yolks, pistachio paste and remaining sugar to combine. When the milk is steaming hot and just about to come to the boil, slowly and carefully pour two-thirds of the milk mixture over the yolks mixture. Whisk vigorously as you pour until the mixture is smooth and combined. Meanwhile, in a separate heatproof bowl, whisk the egg yolks, pistachio paste and remaining sugar to combine. When the milk is steaming hot and just about to come to the boil, slowly and carefully pour two-thirds of the milk mixture over the yolks mixture. Whisk vigorously as you pour until the mixture is smooth and combined. Pour the yolk mixture back into the pan with the remaining milk, reduce to a low heat and whisk well to incorporate. Stir with a spatula constantly until it coats the back of a spoon. Remove from the heat and serve with slices of the cake. This cake will keep in the fridge in an airtight container for three days. Pour the yolk mixture back into the pan with the remaining milk, reduce to a low heat and whisk well to incorporate. Stir with a spatula constantly until it coats the back of a spoon. Remove from the heat and serve with slices of the cake. This cake will keep in the fridge in an airtight container for three days."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
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