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{ "$oid": "68bacbf9eb3bdbfd0cbffb41" }	82be5019930976fd0c10b2e371d167f1a809ed09b37236cfaa6d8d05fad6388a	Toffee apple self-saucing pudding recipe An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffee_apple_67603_16x9.jpg This gooey pudding has a sweet apple sauce at its base and makes a delightful winter dessert. 150g/5½oz unsalted butter, softened120g/4¼oz caster sugar2–3 Bramley apples, peeled, cored, and roughly chopped into 2.5cm/1in chunks (roughly 250g/9oz chunks)2 free-range eggs, lightly beaten150g/5½oz self-raising flourpinch fine salt¼ tsp ground cinnamon2 tsp full-fat milk400ml/14fl oz cloudy apple juice25g/1oz cornflour60g/2¼oz dark brown sugar 150g/5½oz unsalted butter, softened 120g/4¼oz caster sugar 2–3 Bramley apples, peeled, cored, and roughly chopped into 2.5cm/1in chunks (roughly 250g/9oz chunks) 2 free-range eggs, lightly beaten 150g/5½oz self-raising flour pinch fine salt ¼ tsp ground cinnamon 2 tsp full-fat milk 400ml/14fl oz cloudy apple juice 25g/1oz cornflour 60g/2¼oz dark brown sugar 500ml/18fl oz plus 2 tbsp whole milk500ml/18fl oz double cream1 vanilla pod (bean), split lengthways120g/4½oz caster (superfine) sugar3 egg yolks 1 tbsp custard powder20ml–50ml/½fl oz– 2fl oz cognac 500ml/18fl oz plus 2 tbsp whole milk 500ml/18fl oz double cream 1 vanilla pod (bean), split lengthways 120g/4½oz caster (superfine) sugar 3 egg yolks 1 tbsp custard powder 20ml–50ml/½fl oz– 2fl oz cognac Method Preheat the oven to 180C/160C Fan/Gas 4. Cream the butter and caster sugar together in a stand mixer or by hand in a bowl until pale and fluffy. Place the apple chunks in a 20cm/8in round ovenproof dish or baking tin with a sealed base (this is important so that the sauce doesn't leak out). There should be enough apple to cover the base. Add the eggs to the butter mixture and beat in, then add the flour, salt and cinnamon. Pour in the milk and stir together to form a batter. Spoon the batter over the apples in the dish. Warm the apple juice gently in a saucepan and place the cornflour in a heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed. Scatter the brown sugar over the top of the batter in the dish. Pour the apple juice mixture evenly over the batter and place the dish on a baking tray. Bake for 35 minutes, or until a skewer inserted into the cake part comes out clean (if the skewer goes all the way to the bottom, it will touch the apple sauce).To make the cognac custard, stir together the milk, cream, and vanilla in a saucepan with half of the sugar, and place over a medium heat. (Using only half the sugar first stops the milk from catching.)Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine and the custard powder. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate.Switch to a spatula, keep the heat low, and gently stir with your spatula for 5–7 minutes. You are aiming to gently bring it to 82°C/180°F. When the custard is thick enough to coat the back of a spoon it’s ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool. Add the cognac once the custard is off the heat.Serve the pudding warm with the cognac custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cream the butter and caster sugar together in a stand mixer or by hand in a bowl until pale and fluffy. Place the apple chunks in a 20cm/8in round ovenproof dish or baking tin with a sealed base (this is important so that the sauce doesn't leak out). There should be enough apple to cover the base. Add the eggs to the butter mixture and beat in, then add the flour, salt and cinnamon. Pour in the milk and stir together to form a batter. Spoon the batter over the apples in the dish. Cream the butter and caster sugar together in a stand mixer or by hand in a bowl until pale and fluffy. Place the apple chunks in a 20cm/8in round ovenproof dish or baking tin with a sealed base (this is important so that the sauce doesn't leak out). There should be enough apple to cover the base. Add the eggs to the butter mixture and beat in, then add the flour, salt and cinnamon. Pour in the milk and stir together to form a batter. Spoon the batter over the apples in the dish. Warm the apple juice gently in a saucepan and place the cornflour in a heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed. Warm the apple juice gently in a saucepan and place the cornflour in a heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed. Scatter the brown sugar over the top of the batter in the dish. Pour the apple juice mixture evenly over the batter and place the dish on a baking tray. Bake for 35 minutes, or until a skewer inserted into the cake part comes out clean (if the skewer goes all the way to the bottom, it will touch the apple sauce). Scatter the brown sugar over the top of the batter in the dish. Pour the apple juice mixture evenly over the batter and place the dish on a baking tray. Bake for 35 minutes, or until a skewer inserted into the cake part comes out clean (if the skewer goes all the way to the bottom, it will touch the apple sauce). To make the cognac custard, stir together the milk, cream, and vanilla in a saucepan with half of the sugar, and place over a medium heat. (Using only half the sugar first stops the milk from catching.) To make the cognac custard, stir together the milk, cream, and vanilla in a saucepan with half of the sugar, and place over a medium heat. (Using only half the sugar first stops the milk from catching.) Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine and the custard powder. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine and the custard powder. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Switch to a spatula, keep the heat low, and gently stir with your spatula for 5–7 minutes. You are aiming to gently bring it to 82°C/180°F. When the custard is thick enough to coat the back of a spoon it’s ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool. Add the cognac once the custard is off the heat. Switch to a spatula, keep the heat low, and gently stir with your spatula for 5–7 minutes. You are aiming to gently bring it to 82°C/180°F. When the custard is thick enough to coat the back of a spoon it’s ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool. Add the cognac once the custard is off the heat. Serve the pudding warm with the cognac custard. Serve the pudding warm with the cognac custard.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/toffee_apple_67603", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Toffee apple self-saucing pudding recipe", "content": "An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toffee_apple_67603_16x9.jpg This gooey pudding has a sweet apple sauce at its base and makes a delightful winter dessert. 150g/5½oz unsalted butter, softened120g/4¼oz caster sugar2–3 Bramley apples, peeled, cored, and roughly chopped into 2.5cm/1in chunks (roughly 250g/9oz chunks)2 free-range eggs, lightly beaten150g/5½oz self-raising flourpinch fine salt¼ tsp ground cinnamon2 tsp full-fat milk400ml/14fl oz cloudy apple juice25g/1oz cornflour60g/2¼oz dark brown sugar 150g/5½oz unsalted butter, softened 120g/4¼oz caster sugar 2–3 Bramley apples, peeled, cored, and roughly chopped into 2.5cm/1in chunks (roughly 250g/9oz chunks) 2 free-range eggs, lightly beaten 150g/5½oz self-raising flour pinch fine salt ¼ tsp ground cinnamon 2 tsp full-fat milk 400ml/14fl oz cloudy apple juice 25g/1oz cornflour 60g/2¼oz dark brown sugar 500ml/18fl oz plus 2 tbsp whole milk500ml/18fl oz double cream1 vanilla pod (bean), split lengthways120g/4½oz caster (superfine) sugar3 egg yolks 1 tbsp custard powder20ml–50ml/½fl oz– 2fl oz cognac 500ml/18fl oz plus 2 tbsp whole milk 500ml/18fl oz double cream 1 vanilla pod (bean), split lengthways 120g/4½oz caster (superfine) sugar 3 egg yolks 1 tbsp custard powder 20ml–50ml/½fl oz– 2fl oz cognac Method Preheat the oven to 180C/160C Fan/Gas 4. Cream the butter and caster sugar together in a stand mixer or by hand in a bowl until pale and fluffy. Place the apple chunks in a 20cm/8in round ovenproof dish or baking tin with a sealed base (this is important so that the sauce doesn't leak out). There should be enough apple to cover the base. Add the eggs to the butter mixture and beat in, then add the flour, salt and cinnamon. Pour in the milk and stir together to form a batter. Spoon the batter over the apples in the dish. Warm the apple juice gently in a saucepan and place the cornflour in a heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed. Scatter the brown sugar over the top of the batter in the dish. Pour the apple juice mixture evenly over the batter and place the dish on a baking tray. Bake for 35 minutes, or until a skewer inserted into the cake part comes out clean (if the skewer goes all the way to the bottom, it will touch the apple sauce).To make the cognac custard, stir together the milk, cream, and vanilla in a saucepan with half of the sugar, and place over a medium heat. (Using only half the sugar first stops the milk from catching.)Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine and the custard powder. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate.Switch to a spatula, keep the heat low, and gently stir with your spatula for 5–7 minutes. You are aiming to gently bring it to 82°C/180°F. When the custard is thick enough to coat the back of a spoon it’s ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool. Add the cognac once the custard is off the heat.Serve the pudding warm with the cognac custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cream the butter and caster sugar together in a stand mixer or by hand in a bowl until pale and fluffy. Place the apple chunks in a 20cm/8in round ovenproof dish or baking tin with a sealed base (this is important so that the sauce doesn't leak out). There should be enough apple to cover the base. Add the eggs to the butter mixture and beat in, then add the flour, salt and cinnamon. Pour in the milk and stir together to form a batter. Spoon the batter over the apples in the dish. Cream the butter and caster sugar together in a stand mixer or by hand in a bowl until pale and fluffy. Place the apple chunks in a 20cm/8in round ovenproof dish or baking tin with a sealed base (this is important so that the sauce doesn't leak out). There should be enough apple to cover the base. Add the eggs to the butter mixture and beat in, then add the flour, salt and cinnamon. Pour in the milk and stir together to form a batter. Spoon the batter over the apples in the dish. Warm the apple juice gently in a saucepan and place the cornflour in a heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed. Warm the apple juice gently in a saucepan and place the cornflour in a heatproof bowl. When the apple juice is warm, pour it over the cornflour and stir continuously until thoroughly mixed. Scatter the brown sugar over the top of the batter in the dish. Pour the apple juice mixture evenly over the batter and place the dish on a baking tray. Bake for 35 minutes, or until a skewer inserted into the cake part comes out clean (if the skewer goes all the way to the bottom, it will touch the apple sauce). Scatter the brown sugar over the top of the batter in the dish. Pour the apple juice mixture evenly over the batter and place the dish on a baking tray. Bake for 35 minutes, or until a skewer inserted into the cake part comes out clean (if the skewer goes all the way to the bottom, it will touch the apple sauce). To make the cognac custard, stir together the milk, cream, and vanilla in a saucepan with half of the sugar, and place over a medium heat. (Using only half the sugar first stops the milk from catching.) To make the cognac custard, stir together the milk, cream, and vanilla in a saucepan with half of the sugar, and place over a medium heat. (Using only half the sugar first stops the milk from catching.) Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine and the custard powder. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine and the custard powder. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Switch to a spatula, keep the heat low, and gently stir with your spatula for 5–7 minutes. You are aiming to gently bring it to 82°C/180°F. When the custard is thick enough to coat the back of a spoon it’s ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool. Add the cognac once the custard is off the heat. Switch to a spatula, keep the heat low, and gently stir with your spatula for 5–7 minutes. You are aiming to gently bring it to 82°C/180°F. When the custard is thick enough to coat the back of a spoon it’s ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool. Add the cognac once the custard is off the heat. Serve the pudding warm with the cognac custard. Serve the pudding warm with the cognac custard." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfaeb3bdbfd0cbffb42" }	fdc4e78e5676fa438d301d5d90421ca875d7c3f49707cd6e932d9acba1ef9c19	Vegetarian moussaka recipe An average of 3.8 out of 5 stars from 143 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_and_aubergine_33187_16x9.jpg This really easy vegetarian moussaka is the comfort food you need in your life. It's also gluten-free and packed with fibre-rich lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt. 160g/5½oz red lentils650g/1lb 7oz floury potatoes, scrubbed1 tsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped4 sprigs thyme, leaves picked½ tsp dried oregano½ tsp ground cinnamon1 tbsp tomato purée400g tin chopped tomatoes1 vegetable stock cube (use gluten-free stock if needed)½ tsp sea salt2 tbsp roughly chopped flat leaf parsley2 large aubergines, thinly sliced250g/9oz ricotta50g/1¾oz mature cheddar, gratedfreshly ground black pepper 160g/5½oz red lentils 650g/1lb 7oz floury potatoes, scrubbed 1 tsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 4 sprigs thyme, leaves picked ½ tsp dried oregano ½ tsp ground cinnamon 1 tbsp tomato purée 400g tin chopped tomatoes 1 vegetable stock cube (use gluten-free stock if needed) ½ tsp sea salt 2 tbsp roughly chopped flat leaf parsley 2 large aubergines, thinly sliced 250g/9oz ricotta 50g/1¾oz mature cheddar, grated freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender.Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening.Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley.Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside.Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan).Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top.Bake in the oven for 20–25 minutes, or until heated through and golden brown.Serve warm with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Serve warm with a green salad. Serve warm with a green salad. Recipe tips Check the vegetable stock is gluten-free if necessary. Floury potatoes include varieties such as Maris Piper and King Edward, but the cheap all-purpose white potatoes found in large bags at the supermarket are also suitable. You can also use new potatoes, but their waxy texture means they won't soften as much. Aubergines have been bred to be less bitter than they used to be, so it's often not necessary to salt them nowadays especially if you are shopping in supermarkets. If you are unsure, put the sliced aubergines in a bowl, scatter over a tablespoon of salt, toss well and set aside for 10 minutes.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/red_lentil_and_aubergine_33187", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetarian moussaka recipe", "content": "An average of 3.8 out of 5 stars from 143 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_and_aubergine_33187_16x9.jpg This really easy vegetarian moussaka is the comfort food you need in your life. It's also gluten-free and packed with fibre-rich lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt. 160g/5½oz red lentils650g/1lb 7oz floury potatoes, scrubbed1 tsp olive oil2 onions, finely chopped2 garlic cloves, finely chopped4 sprigs thyme, leaves picked½ tsp dried oregano½ tsp ground cinnamon1 tbsp tomato purée400g tin chopped tomatoes1 vegetable stock cube (use gluten-free stock if needed)½ tsp sea salt2 tbsp roughly chopped flat leaf parsley2 large aubergines, thinly sliced250g/9oz ricotta50g/1¾oz mature cheddar, gratedfreshly ground black pepper 160g/5½oz red lentils 650g/1lb 7oz floury potatoes, scrubbed 1 tsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 4 sprigs thyme, leaves picked ½ tsp dried oregano ½ tsp ground cinnamon 1 tbsp tomato purée 400g tin chopped tomatoes 1 vegetable stock cube (use gluten-free stock if needed) ½ tsp sea salt 2 tbsp roughly chopped flat leaf parsley 2 large aubergines, thinly sliced 250g/9oz ricotta 50g/1¾oz mature cheddar, grated freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender.Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening.Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley.Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside.Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan).Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top.Bake in the oven for 20–25 minutes, or until heated through and golden brown.Serve warm with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the lentils in a bowl and cover with cold water. Set aside to soak. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Put the potatoes in a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Heat the oil in a large frying pan or sauté pan. Add the onions and cook over a medium heat for 5–6 minutes until just softening. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute. Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz water in total). Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Drain the lentils and stir into the tomato sauce. Bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and most of the liquid has been absorbed. Stir in the parsley. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside. Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Heat a griddle pan until hot. Griddle the aubergine in batches until browned and softened (alternatively, rub the aubergines slices in a little oil to prevent them sticking and use a frying pan). Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and spread to cover the top. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Bake in the oven for 20–25 minutes, or until heated through and golden brown. Serve warm with a green salad. Serve warm with a green salad. Recipe tips Check the vegetable stock is gluten-free if necessary. Floury potatoes include varieties such as Maris Piper and King Edward, but the cheap all-purpose white potatoes found in large bags at the supermarket are also suitable. You can also use new potatoes, but their waxy texture means they won't soften as much. Aubergines have been bred to be less bitter than they used to be, so it's often not necessary to salt them nowadays especially if you are shopping in supermarkets. If you are unsure, put the sliced aubergines in a bowl, scatter over a tablespoon of salt, toss well and set aside for 10 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfaeb3bdbfd0cbffb43" }	1aebc3f2af33c38a36afafc6ef5c56b776b5c787dc5f3a60419bc31fa033d287	Turkish-style pasta with lamb and chilli butter recipe An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_style_pasta_with_44498_16x9.jpg A viral sensation, Turkish-style pasta couldn't be easier. With lamb mince, garlic yoghurt and chilli butter, it has the perfect combination of creamy and spicy flavours. 2 tbsp olive oil 500g/1lb 2oz lamb mince4 garlic cloves, finely chopped2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock500g/1lb 2oz paccheri pastapinch salt 2 tbsp olive oil 500g/1lb 2oz lamb mince 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock 500g/1lb 2oz paccheri pasta pinch salt 100g/3½oz unsalted butter2 tsp pul biber (Aleppo pepper)2 tsp dried chilli flakes (or to taste) 100g/3½oz unsalted butter 2 tsp pul biber (Aleppo pepper) 2 tsp dried chilli flakes (or to taste) 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 1 beef tomato, roughly chopped4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 beef tomato, roughly chopped 4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint Method To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside.To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl.To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain.To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/turkish_style_pasta_with_44498", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Turkish-style pasta with lamb and chilli butter recipe", "content": "An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_style_pasta_with_44498_16x9.jpg A viral sensation, Turkish-style pasta couldn't be easier. With lamb mince, garlic yoghurt and chilli butter, it has the perfect combination of creamy and spicy flavours. 2 tbsp olive oil 500g/1lb 2oz lamb mince4 garlic cloves, finely chopped2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock500g/1lb 2oz paccheri pastapinch salt 2 tbsp olive oil 500g/1lb 2oz lamb mince 4 garlic cloves, finely chopped 2 tbsp tomato purée 1 tbsp ground cumin 1 tbsp smoked paprika 1 tbsp dried thyme 400ml/14fl oz lamb stock 500g/1lb 2oz paccheri pasta pinch salt 100g/3½oz unsalted butter2 tsp pul biber (Aleppo pepper)2 tsp dried chilli flakes (or to taste) 100g/3½oz unsalted butter 2 tsp pul biber (Aleppo pepper) 2 tsp dried chilli flakes (or to taste) 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 150g/5½oz Greek-style yoghurt 3 garlic cloves, crushed 1 beef tomato, roughly chopped4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 beef tomato, roughly chopped 4 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint Method To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside.To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl.To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain.To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. To make the lamb pasta, heat the oil in a large frying pan over a high heat. Once hot, add the lamb mince and fry until browned then add the garlic, tomato purée, spices, dried thyme and a pinch of salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. Meanwhile, to make the chilli butter, heat the butter in a medium saucepan over a medium heat until it starts to brown. Stir in the pul biber and chilli flakes then remove from the heat and set aside. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To make the garlic yoghurt, mix the yoghurt and garlic together in a small bowl. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To finish the lamb pasta, bring a large saucepan of salted water to the boil, then add the paccheri and cook according to packet instructions. Drain. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve. To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the garlic yoghurt then add the meat along with any resting juices. Garnish with the tomato and fresh herbs and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfbeb3bdbfd0cbffb44" }	4860e0658820c0cc3e90e985f20827771b54f445540888e843c380f839f3e777	Penne with sausage, pancetta and Swiss chard recipe An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_sausage_26109_16x9.jpg Peppery sausage, salty pancetta and slightly bitter chard make the perfect combination for a wintry pasta that feels hearty and satisfying but still classy. 800g/1lb 12oz Swiss chard2 tbsp olive oil1 small onion, finely chopped1 garlic clove, finely sliced75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped50ml/2floz double creampinch dried chilli flakes400g/14oz penne rigatesea salt and freshly ground black pepperfreshly grated Parmesan, to serve 800g/1lb 12oz Swiss chard 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely sliced 75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped 50ml/2floz double cream pinch dried chilli flakes 400g/14oz penne rigate sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly.Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper.Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/penne_with_sausage_26109", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Penne with sausage, pancetta and Swiss chard 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/penne_with_sausage_26109_16x9.jpg Peppery sausage, salty pancetta and slightly bitter chard make the perfect combination for a wintry pasta that feels hearty and satisfying but still classy. 800g/1lb 12oz Swiss chard2 tbsp olive oil1 small onion, finely chopped1 garlic clove, finely sliced75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped50ml/2floz double creampinch dried chilli flakes400g/14oz penne rigatesea salt and freshly ground black pepperfreshly grated Parmesan, to serve 800g/1lb 12oz Swiss chard 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, finely sliced 75g/3oz sliced pancetta, cut into matchsticks 150g/5oz Tuscan sausages, skin removed, finely chopped 50ml/2floz double cream pinch dried chilli flakes 400g/14oz penne rigate sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly.Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper.Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Trim the ends of the Swiss chard and cut the green leaves off the white stems. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Cut the stems into fine matchsticks and blanch in boiling salted water for 1–2 minutes, or until soft. Drain and set aside. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Blanch the green leaves in boiling salted water for 4–5 minutes, then drain and chop roughly. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5–6 minutes, or until soft. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4–5 minutes. Season to taste with salt and freshly ground black pepper. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated Parmesan." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfbeb3bdbfd0cbffb45" }	28f4803de9c09d103b2fc1a63535381495c0a2c0861ddf8b9608f8e3dfce772e	Rather special chicken and herb casserole recipe An average of 4.4 out of 5 stars from 97 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rather_special_chicken_67129_16x9.jpg Mary Berry's chicken casserole is an all-in-one dish that is really easy to cook and serve. Creamy, comforting food heaven made with chicken thighs, bacon, white wine and lots of fresh herbs. 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigssmall bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, choppedsalt and freshly ground black pepper 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed 30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigs small bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, chopped salt and freshly ground black pepper Method Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.Preheat the oven to 160C/140C Fan/Gas 3.Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes.Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Recipe tips This recipe can be made up to a day ahead, but add the crème fraîche and mushrooms when reheating. It also freezes well. Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow. It comes with either grey or purple leaves – they both taste the same. Use either smoked or unsmoked bacon depending on your personal preference. This casserole is lovely served with buttered new potatoes. If you know any keen gardeners, it's worth asking if they have any fresh herbs you can pinch. Sage, thyme and bay in particular grow in abundance in UK gardens.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/rather_special_chicken_67129", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Rather special chicken and herb casserole recipe", "content": "An average of 4.4 out of 5 stars from 97 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rather_special_chicken_67129_16x9.jpg Mary Berry's chicken casserole is an all-in-one dish that is really easy to cook and serve. Creamy, comforting food heaven made with chicken thighs, bacon, white wine and lots of fresh herbs. 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigssmall bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, choppedsalt and freshly ground black pepper 250g/9oz dry-cured bacon, snipped into small pieces 2 large onions, chopped 8 chicken thighs, skinless and bone in 2 tbsp sunflower oil, plus extra if needed 30g/1oz plain flour 150ml/5fl oz chicken stock 150ml/5fl oz dry white wine 2 large thyme sprigs small bunch sage, 6 leaves reserved for garnish 2 bay leaves 200g/7oz small chestnut mushrooms, quartered 100g/3½oz full-fat crème fraîche knob of butter small bunch flatleaf parsley, chopped salt and freshly ground black pepper Method Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.Preheat the oven to 160C/140C Fan/Gas 3.Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes.Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Lightly season the chicken with salt and pepper. Place the oil in the unwashed pan, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Scatter the flour into the pan (adding a little more oil, if needed) and stir to combine. Gradually incorporate the stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme, sage and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and pepper and cover. Transfer to the oven for 30 minutes. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Remove the pan from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Meanwhile, heat the butter in a small frying pan over a medium heat. Add the reserved sage leaves and fry until crisp. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the chopped parsley and serve with the crisp sage leaves on top. Recipe tips This recipe can be made up to a day ahead, but add the crème fraîche and mushrooms when reheating. It also freezes well. Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow. It comes with either grey or purple leaves – they both taste the same. Use either smoked or unsmoked bacon depending on your personal preference. This casserole is lovely served with buttered new potatoes. If you know any keen gardeners, it's worth asking if they have any fresh herbs you can pinch. Sage, thyme and bay in particular grow in abundance in UK gardens." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfceb3bdbfd0cbffb46" }	544818254b182a50a67fcab4ab506bb1c74426cb3dad01fea40af646a7e26601	Crème brûlèe doughnuts recipe To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours.Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart.Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling.To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick.Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold.To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag.To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut.Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Knock back the dough, re-cover the bowl and refrigerate overnight. Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/creme_brulee_doughnuts_37573", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crème brûlèe doughnuts recipe", "content": "To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours.Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart.Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling.To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick.Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold.To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag.To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut.Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. To make the doughnuts, place the flour, sugar, salt, lemon zest, eggs and yeast into a bowl along with 5 tablespoons of water. Bring these ingredients together, then turn the dough out onto a clean work surface and knead for 5 minutes using the heel of your hand. Let the dough rest for 1 minute. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Start to add the butter a quarter at a time, kneading it in until it is all incorporated. Knead the dough for a further 5 minutes until it is glossy, smooth and very elastic when pulled. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Return the dough to the bowl, cover with a plate and leave to prove until doubled in size, about 1½ hours. Knock back the dough, re-cover the bowl and refrigerate overnight. Knock back the dough, re-cover the bowl and refrigerate overnight. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. The next day, remove the dough from the fridge and cut into 10 pieces, about 50g/1¾oz each. Dust a large baking sheet with flour or grease with a little oil. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Roll the dough into 10 smooth, tight buns and place on the prepared baking sheet, spaced well apart. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Cover lightly with a damp kitchen towel or some lightly oiled cling film and leave to prove for about 2 hours, or until doubled in size. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once it’s heated, remove the doughnuts from the tray by sliding a floured dough scraper or spatula underneath, taking care not to deflate them, and carefully lower them into the oil. Don’t overcrowd the fryer. Fry for 2 minutes each side until golden brown – they will puff up and float. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Use a slotted spoon to carefully remove the doughnuts from the fryer, then place onto a plate lined with kitchen paper to drain. Toss them in the caster sugar while still warm. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. Repeat until all the doughnuts are fried, making sure the fryer remains at the correct temperature throughout. Leave the doughnuts to cool before filling. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. To make the custard, put the vanilla pod, seeds and milk into a heavy-based saucepan and bring slowly to the boil to infuse the milk. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Meanwhile, place the egg yolks and 60g/2¼oz of the sugar in a bowl and mix together for a few seconds, then sift in the flour and mix together. Pour the boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the pan and cook over a medium heat, whisking constantly for about 3 minutes until nice and thick. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. Strain the custard through a fine sieve into a clean bowl, then place a sheet of baking paper or a scattering of caster sugar on the surface of the custard to prevent a skin forming. Leave the custard to cool, then refrigerate until cold. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To finish the custard, in a clean bowl whip the cream and remaining 30g/1oz sugar together until thick, then fold into the chilled custard until well combined. Transfer to a piping bag. To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). To fill the doughnuts, make a hole in the crease of each one with a butter knife (anywhere in the white line between the fried top and bottom). Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Pipe the custard into the doughnuts until they go plump, then squeeze an extra blob of custard onto the outside of the doughnut. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Dip the doughnuts custard-side down into a bowl of demerara sugar, to create a flattened, sugar-coated area of custard, then place the doughnuts custard-side up on a baking sheet. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp. Use a cook's blow torch to carefully caramelise the sugary top of each doughnut for a few seconds, until browned and crisp." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfceb3bdbfd0cbffb47" }	d731f9fb8fbdda6652b35f787cacd65733e84861754f7d258c36946e0d0faac8	Loukoumathes (tiny syrup doughnuts) recipe An average of 0.0 out of 5 stars from 0 ratings These rose-water flavoured doughnuts are a sweet treat that can be easily shared as they are bite-sized! 1 potato (around 175g/6oz), peeled and cut into even-sized pieces500g/1lb 2oz strong bread flour1 tsp fine salt7g sachet dried yeast400g/14oz golden caster sugar1 cinnamon stick 3 cloves½ lemon, juice only2–3 tbsp rose water1 litre/1¾ pint vegetable oil3 tbsp runny honey (optional), to drizzle2 tbsp toasted sesame seeds (optional), to decorate 1 potato (around 175g/6oz), peeled and cut into even-sized pieces 500g/1lb 2oz strong bread flour 1 tsp fine salt 7g sachet dried yeast 400g/14oz golden caster sugar 1 cinnamon stick 3 cloves ½ lemon, juice only 2–3 tbsp rose water 1 litre/1¾ pint vegetable oil 3 tbsp runny honey (optional), to drizzle 2 tbsp toasted sesame seeds (optional), to decorate 250g/9oz dark chocolate, finely chopped250ml/9fl oz double cream 250g/9oz dark chocolate, finely chopped 250ml/9fl oz double cream 100g/3½oz hazelnuts, toasted and roughly chopped100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate 100g/3½oz hazelnuts, toasted and roughly chopped 100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate Method To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool.Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour.Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more.When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds.To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/loukoumathes_tiny_syrup_99504", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Loukoumathes (tiny syrup doughnuts) recipe", "content": "An average of 0.0 out of 5 stars from 0 ratings These rose-water flavoured doughnuts are a sweet treat that can be easily shared as they are bite-sized! 1 potato (around 175g/6oz), peeled and cut into even-sized pieces500g/1lb 2oz strong bread flour1 tsp fine salt7g sachet dried yeast400g/14oz golden caster sugar1 cinnamon stick 3 cloves½ lemon, juice only2–3 tbsp rose water1 litre/1¾ pint vegetable oil3 tbsp runny honey (optional), to drizzle2 tbsp toasted sesame seeds (optional), to decorate 1 potato (around 175g/6oz), peeled and cut into even-sized pieces 500g/1lb 2oz strong bread flour 1 tsp fine salt 7g sachet dried yeast 400g/14oz golden caster sugar 1 cinnamon stick 3 cloves ½ lemon, juice only 2–3 tbsp rose water 1 litre/1¾ pint vegetable oil 3 tbsp runny honey (optional), to drizzle 2 tbsp toasted sesame seeds (optional), to decorate 250g/9oz dark chocolate, finely chopped250ml/9fl oz double cream 250g/9oz dark chocolate, finely chopped 250ml/9fl oz double cream 100g/3½oz hazelnuts, toasted and roughly chopped100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate 100g/3½oz hazelnuts, toasted and roughly chopped 100g/3½oz pecan nuts, roughly chopped edible gold spray, to decorate Method To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool.Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour.Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more.When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds.To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. To make the doughnuts, place the potato in a small saucepan of boiling water and simmer for around 10 minutes, until cooked through. Drain and set aside to cool. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Place the flour in a large bowl and stir in the salt. In a measuring jug, mix together 625ml/20fl oz tepid water with the yeast and 1 tablespoon of the sugar. Set aside for 5 minutes. Make a well in the flour and pour in the yeast water. Press the cooked potato through a ricer into the mixture and mix everything together with a whisk, beating it and bringing it together. Cover the bowl and leave to prove for around 1 hour. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. Meanwhile, make the syrup. Pour the remaining sugar into a large saucepan and add 400ml/14fl oz water. Add the cinnamon, cloves and lemon juice. Bring to the boil and then simmer for 5 minutes, until thickened and syrupy but not too golden. Turn off the heat. Stir in the rose water (I like 3 tablespoons but if you're not a huge fan, just add 2). Set aside to cool. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When the dough is ready, heat the oil in a saucepan over a medium heat and, once hot, carefully drop in a small piece of bread. When the bread starts to sizzle and turn golden then the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper and place a teaspoon in a mug of water. The aim when cooking the doughnuts is to keep one hand dirty and the other clean. Use one hand to grab a small amount of the batter, then gently close your hand and squeeze the batter through your thumb and index finger, almost like a bubble. Using your clean hand to hold the teaspoon, scoop the bubble of batter from your hand and carefully drop it into the hot oil. Dip the teaspoon back into the water and repeat (the water keeps the batter from sticking to the spoon). Keep going until the pan has a layer of dough balls, but is not so full that the pan is overcrowded – you may need to do this in batches. Leave the balls to cook for a few minutes until golden underneath then flip them over and cook for a few minutes more. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. When cooked through, remove with a slotted spoon and place on the lined plate to drain. Once drained, transfer the balls to the cooled syrup. Leave the doughnuts for a few minutes to soak up the syrup, then transfer to a serving platter. Serve the doughnuts straightaway or, for a more Greek-style serving, drizzle with a little honey and scatter over some toasted sesame seeds. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it is hot but not boiling. Pour the cream over the chocolate, leave for a minute and then stir until glossy and smooth. Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans Finish the doughnuts with a drizzle of chocolate ganache toasted hazelnuts, pecans" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfceb3bdbfd0cbffb48" }	7836ddaf38979faa8a48ba4b90b83df520815ea844c7a1af0e4f37e6276faf0d	Cinnamon doughnuts with apple filling recipe For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon.Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cinnamon_doughnuts_with_48492", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cinnamon doughnuts with apple filling recipe", "content": "For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon.Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. For the doughnuts, put the flour, sugar and salt in the bowl of an electric mixer fitted with a dough hook (if using dried yeast, add it to the bowl now). Stir to mix, then make a well in the middle. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. In a small bowl, stir the fresh yeast with a little milk until creamy, then set aside for a few minutes until foamy. Add to the well in the flour along with the egg yolks and remaining milk. Mix on low speed to combine, then increase the speed slightly and continue to mix until a dough forms. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Reduce the speed a little before adding the butter, a little at a time, and continue mixing until it is fully incorporated. If the dough seems too wet, mix in a little more flour, a tablespoonful at a time. Increase the speed and knead the dough for a couple of minutes until it is smooth and elastic. Cover the bowl with cling film and leave the dough to rise in a warm spot for 1-2 hours or until doubled in size. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Meanwhile, make the apple filling. Add the lemon juice to a large bowl of water. Peel, core and roughly chop the apples. As you chop them, immediately put them into the bowl of acidulated water to prevent them from browning. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Drain the apples and pat dry with a kitchen towel, then tip into a heavy-based pan and add the sugar and butter. Cook over low heat, stirring occasionally, for about 30 minutes or until the apples are very soft. If there seems to be too much liquid, continue to cook over a low heat until the mixture has thickened. Transfer the stewed apples to a food processor and blend until smooth, stopping the machine to scrape down the sides once or twice. Pass the apple purée through a sieve into a bowl and leave to cool completely, then spoon into a plastic squeezy bottle with a long tip (or a piping bag fitted with a long, thin nozzle). Set aside. Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Knock back the risen dough and lightly knead it on a floured surface. Roll out the dough to a 1cm/½in thick square or rectangular shape. Line two baking sheets with baking parchment. Put the dough on one of the baking sheets and chill in the freezer for about 30 minutes or until the dough is semi-frozen (this will make it easier to cut). Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Using a sharp knife, cut the dough into 4cm/1½in squares. Arrange them, spaced slightly apart, on the lined baking sheets. Cover with lightly greased cling film and leave in a warm spot for about an hour or until the dough is one-and-a-half times the original size. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. Meanwhile make the maple glaze, combine the ingredients in a bowl with a tablespoon water and whisk until smooth. If the glaze seems too thick, add a little more water, a tiny splash at a time, and stir well until you get the desired consistency. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the cinnamon sugar, mix the caster sugar and cinnamon together on a plate. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. For the crème Anglaise, heat the cream with the vanilla seeds and pod in a saucepan until it begins to boil. Remove from the heat and let the vanilla infuse the cream as it cools. Meanwhile, beat the sugar and egg yolks together in a large bowl. When the vanilla cream has cooled, fish out the pod, then mix the cream with the sugary yolks. Pour the mixture through a fine sieve into a clean saucepan. Set over a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens into a thin custard that will lightly coat the back of the spoon. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Heat 4-5cm/1½-2in of oil in a deep heavy-bottomed pan, or a deep-fat fryer, to 170C. Deep-fry the doughnuts, in small batches, for about 2 minutes or until golden-brown all over. Remove with a slotted spoon and drain on a tray lined with several layers of kitchen paper. While the doughnuts are still warm, pipe the apple filling into the centre of each, then roll in the cinnamon sugar. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise. Once all the doughnuts have been deep fried, filled and sugared, glaze them in several batches. Place a few in a single layer on a wire rack set over a large baking tray. Drizzle the maple glaze over them and leave to set slightly before transferring them to a serving plate. Serve warm or at room temperature with the vanilla crème Anglaise." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfdeb3bdbfd0cbffb49" }	2c5e7b0beb7feafab0ceac9262a940d0d66a46f44621070c9b2eaa45bdc258ad	Hash browns recipe An average of 4.6 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hashbrowns_12454_16x9.jpg Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch. 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)1 medium onion1 egg, beatensalt and peppervegetable oil, for frying 4 medium floury potatoes, peeled (like Maris Piper or King Edwards) 1 medium onion 1 egg, beaten salt and pepper vegetable oil, for frying Method Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl.Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Recipe tips Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper. It's best to use standard brown onions for this recipe, but any type will do the job. To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will really speed up the process of preparing the potatoes. Use a slicing disc for the onions to keep tears at bay. When cooking the hash browns try not to disturb them in the pan. It's best to let them cook fully on the first side before turning. A non-stick pan really helps.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/hashbrowns_12454", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Hash browns recipe", "content": "An average of 4.6 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hashbrowns_12454_16x9.jpg Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch. 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)1 medium onion1 egg, beatensalt and peppervegetable oil, for frying 4 medium floury potatoes, peeled (like Maris Piper or King Edwards) 1 medium onion 1 egg, beaten salt and pepper vegetable oil, for frying Method Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl.Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Recipe tips Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper. It's best to use standard brown onions for this recipe, but any type will do the job. To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will really speed up the process of preparing the potatoes. Use a slicing disc for the onions to keep tears at bay. When cooking the hash browns try not to disturb them in the pan. It's best to let them cook fully on the first side before turning. A non-stick pan really helps." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfdeb3bdbfd0cbffb4a" }	7429b35d07a4934882e9eb546def61feaf992664dd3d35325b5440601ddefeff	Sweetcorn fritters recipe An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_fritters_46558_16x9.jpg These easy sweetcorn fritters from the Hairy Bikers are the perfect accompaniment to fried chicken or pulled pork, but also good as finger food for little ones or brunch with sliced avocado and toast. Each serving provides 98 kcal, 3.2g protein, 8.1g carbohydrate (of which 2g sugars), 5.7g fat (of which 0.8g saturates), 1.1g fibre and 0.1g salt. 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them)3 spring onions, very finely chopped3 free-range eggs30ml/1fl oz milk75g/2½oz plain flour½ tsp cayenne peppervegetable oil, for fryingsalt and freshly ground black pepper 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them) 3 spring onions, very finely chopped 3 free-range eggs 30ml/1fl oz milk 75g/2½oz plain flour ½ tsp cayenne pepper vegetable oil, for frying salt and freshly ground black pepper Method To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture.Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute.Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sweetcorn_fritters_46558", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sweetcorn fritters recipe", "content": "An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_fritters_46558_16x9.jpg These easy sweetcorn fritters from the Hairy Bikers are the perfect accompaniment to fried chicken or pulled pork, but also good as finger food for little ones or brunch with sliced avocado and toast. Each serving provides 98 kcal, 3.2g protein, 8.1g carbohydrate (of which 2g sugars), 5.7g fat (of which 0.8g saturates), 1.1g fibre and 0.1g salt. 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them)3 spring onions, very finely chopped3 free-range eggs30ml/1fl oz milk75g/2½oz plain flour½ tsp cayenne peppervegetable oil, for fryingsalt and freshly ground black pepper 300g/10½oz sweetcorn (you can use tinned or frozen, but do defrost them) 3 spring onions, very finely chopped 3 free-range eggs 30ml/1fl oz milk 75g/2½oz plain flour ½ tsp cayenne pepper vegetable oil, for frying salt and freshly ground black pepper Method To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture.Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute.Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. To make the fritters, put the sweetcorn and spring onions in a bowl. Beat the eggs with the milk. Pour this mixture over the sweetcorn and mix well. Season with salt and pepper. Sieve the flour with the cayenne pepper and then stir into the sweetcorn mixture. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tbsp of mixture per fritter. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. You should be able to fry 4–5 at any one time. Fry for a couple of minutes on one side until light brown then turn over and cook for a further minute. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter. Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfdeb3bdbfd0cbffb4b" }	a65e4ce460933b842e11ff5343051553ac8a726cfd965c336f604d8294a24686	Burger-style latkes with apple butter recipe Burger-style latkes with apple butter and garlic soured cream An average of 0.0 out of 5 stars from 0 ratings Latkes are traditionally served with apple sauce and this version uses a baharat-spiced apple butter to accompany the potato cakes. 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix 50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling 2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 1 tbsp toasted sesame seeds3 tbsp olive oil1 tbsp sesame oil1½ tbsp lime juice2 garlic cloves, finely crushed1 tbsp Dijon mustard1 tsp maple syrup or agave syrup½ tsp saltfreshly ground black pepper 1 tbsp toasted sesame seeds 3 tbsp olive oil 1 tbsp sesame oil 1½ tbsp lime juice 2 garlic cloves, finely crushed 1 tbsp Dijon mustard 1 tsp maple syrup or agave syrup ½ tsp salt freshly ground black pepper 3 haimisha pickled cucumbers, coarsely grated1 green apple, cored and coarsely grated½ white cabbage, finely sliced on a mandolin1 red onion, finely sliced on a mandolin30g/1oz fresh coriander, roughly chopped1 tbsp pickled jalapeños, finely chopped 3 haimisha pickled cucumbers, coarsely grated 1 green apple, cored and coarsely grated ½ white cabbage, finely sliced on a mandolin 1 red onion, finely sliced on a mandolin 30g/1oz fresh coriander, roughly chopped 1 tbsp pickled jalapeños, finely chopped 6 brioche burger buns, halved and toastedfinely chopped onion 6 brioche burger buns, halved and toasted finely chopped onion Method To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out.Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands.Form the mixture into six patties that are about 120g/4¼oz each.Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Form the mixture into six patties that are about 120g/4¼oz each. Form the mixture into six patties that are about 120g/4¼oz each. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/burger-style_latkes_with_04858", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Burger-style latkes with apple butter recipe", "content": "Burger-style latkes with apple butter and garlic soured cream An average of 0.0 out of 5 stars from 0 ratings Latkes are traditionally served with apple sauce and this version uses a baharat-spiced apple butter to accompany the potato cakes. 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 800g/1lb 12oz cooking apples, peeled, cored and cut into 1cm/½in cubes 75ml/2½fl oz apple cider vinegar 1 tsp baharat spice mix 50g/1¾oz brown sugar 3 tbsp date syrup 1 tsp salt 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 1kg/2lb 4oz Desirée potatoes, peeled and grated 600g/1lb 5oz onions, finely sliced on a mandolin 1 tsp ground white pepper 2 tsp salt, plus extra for sprinkling 2 free-range eggs 3 tbsp fine matzo meal 2 tbsp vegetable oil, for frying 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 2 garlic cloves, finely grated 300g/10½oz soured cream ¼ tsp salt 1 tbsp toasted sesame seeds3 tbsp olive oil1 tbsp sesame oil1½ tbsp lime juice2 garlic cloves, finely crushed1 tbsp Dijon mustard1 tsp maple syrup or agave syrup½ tsp saltfreshly ground black pepper 1 tbsp toasted sesame seeds 3 tbsp olive oil 1 tbsp sesame oil 1½ tbsp lime juice 2 garlic cloves, finely crushed 1 tbsp Dijon mustard 1 tsp maple syrup or agave syrup ½ tsp salt freshly ground black pepper 3 haimisha pickled cucumbers, coarsely grated1 green apple, cored and coarsely grated½ white cabbage, finely sliced on a mandolin1 red onion, finely sliced on a mandolin30g/1oz fresh coriander, roughly chopped1 tbsp pickled jalapeños, finely chopped 3 haimisha pickled cucumbers, coarsely grated 1 green apple, cored and coarsely grated ½ white cabbage, finely sliced on a mandolin 1 red onion, finely sliced on a mandolin 30g/1oz fresh coriander, roughly chopped 1 tbsp pickled jalapeños, finely chopped 6 brioche burger buns, halved and toastedfinely chopped onion 6 brioche burger buns, halved and toasted finely chopped onion Method To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out.Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands.Form the mixture into six patties that are about 120g/4¼oz each.Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the apple butter, place all of the ingredients in a large saucepan and simmer for 25 minutes, or until reduced and sticky, this will take 25 minutes. Once cooked, blend until smooth in a food processor. Set aside. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. To make the latkes, place the potatoes in a kitchen towel in a colander set over a bowl. Squeeze all of the liquid out. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Transfer the potatoes to a large bowl. Add half of the onions and all of the other remaining latke ingredients. Combine thoroughly with your hands. Form the mixture into six patties that are about 120g/4¼oz each. Form the mixture into six patties that are about 120g/4¼oz each. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Heat the oil in a large frying pan and add the patties. Press the remaining onion into the top of the patties, pressing down and sprinkling with salt. Cook until coloured. Flip the patties over and cook on other side until coloured. Keep warm. Flip the patties over and cook on other side until coloured. Keep warm. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the soured cream, stir all of the ingredients together in a bowl. Set aside. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw dressing, whisk together all of the ingredients in a small bowl and add a good grind of the black pepper. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To make the slaw, add all of the slaw ingredients and the dressing to a large bowl and toss to combine. Set aside. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side. To serve, spread the soured cream mixture onto the bottom of each bun. Add a patty to each bun and then a sprinkle of the chopped onion. Spread a little of the soured cream mixture on the top of the buns as well and spread on some of the apple butter. Close the buns and eat with the slaw on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfdeb3bdbfd0cbffb4c" }	12a774b29afcfb6ae2a1c05defcdc0cf4909a013efcb1f47c6b26a23e661a935	Carrot and coriander fritters recipe An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotandcorianderfr_92488_16x9.jpg These carrot fritters are perfect for a quick lunch, especially with a watercress salad on the side. They combine the classic carrot and coriander flavours into a hot, crisp alternative to soup. a good handful carrots, about 6, trimmed and washed3–4 spring onions, both green and white parts, sliceda good handful fresh coriander, roughly chopped, plus extra to serve2 large free-range eggs, beaten 1 tbsp or so plain flour1 handful freshly grated Parmesan (or alternative vegetarian cheese)a few glugs double creamsalt and freshly ground black peppera few good glugs fruity olive oil a good handful carrots, about 6, trimmed and washed 3–4 spring onions, both green and white parts, sliced a good handful fresh coriander, roughly chopped, plus extra to serve 2 large free-range eggs, beaten 1 tbsp or so plain flour 1 handful freshly grated Parmesan (or alternative vegetarian cheese) a few glugs double cream salt and freshly ground black pepper a few good glugs fruity olive oil Method Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together.Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/carrotandcorianderfr_92488", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Carrot and coriander fritters recipe", "content": "An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotandcorianderfr_92488_16x9.jpg These carrot fritters are perfect for a quick lunch, especially with a watercress salad on the side. They combine the classic carrot and coriander flavours into a hot, crisp alternative to soup. a good handful carrots, about 6, trimmed and washed3–4 spring onions, both green and white parts, sliceda good handful fresh coriander, roughly chopped, plus extra to serve2 large free-range eggs, beaten 1 tbsp or so plain flour1 handful freshly grated Parmesan (or alternative vegetarian cheese)a few glugs double creamsalt and freshly ground black peppera few good glugs fruity olive oil a good handful carrots, about 6, trimmed and washed 3–4 spring onions, both green and white parts, sliced a good handful fresh coriander, roughly chopped, plus extra to serve 2 large free-range eggs, beaten 1 tbsp or so plain flour 1 handful freshly grated Parmesan (or alternative vegetarian cheese) a few glugs double cream salt and freshly ground black pepper a few good glugs fruity olive oil Method Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together.Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander. Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfeeb3bdbfd0cbffb4d" }	02fc62aab1b91ed7a7ba1e056375261a79181148493d0680324998df26aada2c	Traditional Jewish tzimmes recipe An average of 4.3 out of 5 stars from 3 ratings This classic Jewish stew is sweetened with dried fruit and maple syrup. 350g/12oz plant-based mince (or vegan burgers, crumbled)5 dried apricots, finely chopped1 small red onion, finely choppedhandful fresh flatleaf parsley, chopped, plus extra to garnish2 garlic cloves, grated1 tsp ground cumin1 tsp ground cinnamon1 tsp paprika½ tsp cayenne pepper2 tbsp olive oil, for fryingsalt and freshly ground black pepper 350g/12oz plant-based mince (or vegan burgers, crumbled) 5 dried apricots, finely chopped 1 small red onion, finely chopped handful fresh flatleaf parsley, chopped, plus extra to garnish 2 garlic cloves, grated 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika ½ tsp cayenne pepper 2 tbsp olive oil, for frying salt and freshly ground black pepper 2 tbsp olive oil1 large onion, chopped3 garlic cloves, crushed2 large carrots, peeled and cut into thick roundshandful baby carrots270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins)1 tbsp maple syrup1 tsp ground cinnamon½ tsp ground ginger250ml/9fl oz orange juice375ml/13fl oz vegetable broth1 bay leaf1–2 tsp chopped fresh thyme or ½ tsp dried thyme1 orange, zest only (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, crushed 2 large carrots, peeled and cut into thick rounds handful baby carrots 270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins) 1 tbsp maple syrup 1 tsp ground cinnamon ½ tsp ground ginger 250ml/9fl oz orange juice 375ml/13fl oz vegetable broth 1 bay leaf 1–2 tsp chopped fresh thyme or ½ tsp dried thyme 1 orange, zest only (optional) salt and freshly ground black pepper Method To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes.Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well.Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine.Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/traditional_jewish_10746", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Traditional Jewish tzimmes recipe", "content": "An average of 4.3 out of 5 stars from 3 ratings This classic Jewish stew is sweetened with dried fruit and maple syrup. 350g/12oz plant-based mince (or vegan burgers, crumbled)5 dried apricots, finely chopped1 small red onion, finely choppedhandful fresh flatleaf parsley, chopped, plus extra to garnish2 garlic cloves, grated1 tsp ground cumin1 tsp ground cinnamon1 tsp paprika½ tsp cayenne pepper2 tbsp olive oil, for fryingsalt and freshly ground black pepper 350g/12oz plant-based mince (or vegan burgers, crumbled) 5 dried apricots, finely chopped 1 small red onion, finely chopped handful fresh flatleaf parsley, chopped, plus extra to garnish 2 garlic cloves, grated 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp paprika ½ tsp cayenne pepper 2 tbsp olive oil, for frying salt and freshly ground black pepper 2 tbsp olive oil1 large onion, chopped3 garlic cloves, crushed2 large carrots, peeled and cut into thick roundshandful baby carrots270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins)1 tbsp maple syrup1 tsp ground cinnamon½ tsp ground ginger250ml/9fl oz orange juice375ml/13fl oz vegetable broth1 bay leaf1–2 tsp chopped fresh thyme or ½ tsp dried thyme1 orange, zest only (optional)salt and freshly ground black pepper 2 tbsp olive oil 1 large onion, chopped 3 garlic cloves, crushed 2 large carrots, peeled and cut into thick rounds handful baby carrots 270g/9½oz dried apricots (or mixture of dried fruits like prunes or raisins) 1 tbsp maple syrup 1 tsp ground cinnamon ½ tsp ground ginger 250ml/9fl oz orange juice 375ml/13fl oz vegetable broth 1 bay leaf 1–2 tsp chopped fresh thyme or ½ tsp dried thyme 1 orange, zest only (optional) salt and freshly ground black pepper Method To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes.Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well.Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine.Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. To make the koftas, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Mix all of the ingredients for the koftas in a large bowl and season with salt and pepper. Shape the mixture into long, oval kofta shapes. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Heat the oil in a frying pan over a medium heat and fry the koftas on each side until browned. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. Transfer to a baking tray and cook in the oven for 20 minutes. Set aside. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. To make the tzimmes, heat the oil in a large frying pan over medium heat and fry the onion for about 5 minutes until soft and golden. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the carrots and baby carrots and cook for 5 minutes. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Stir in the apricots, maple syrup, cinnamon and ginger. Add a generous pinch of salt and pepper and mix well. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Add the orange juice, vegetable broth, bay leaf, thyme and orange zest (if using). Stir to combine. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Bring the mixture to the boil. Add the koftas to the pan (or add them at the end if preferred as the texture will change during cooking). Reduce the heat and simmer gently for 30–40 minutes, or until the vegetables are tender. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley. Serve, topping with the koftas if they haven’t already been added, and garnish with the parsley." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfeeb3bdbfd0cbffb4e" }	915c63c897a7faf992a999deb8037a2476cd6777f5bb7d04f0b869c16df7e3d3	Bread and raspberry jam sufganiyot pudding recipe An average of 5.0 out of 5 stars from 1 rating Sufganiyot are jam doughnuts that are a popular treat at Hanukkah. They inspire this baked bread, custard and jam pudding. 500ml/18fl oz full-fat milk500ml/18fl oz double cream500g/1lb 2oz white chocolate, broken into small pieces3 free-range eggs6 free-range egg yolks150g/5½oz caster sugar1 tsp vanilla bean pastebutter, for greasing500g/1lb 2oz brioche loaf, sliced1 tsp cornflour 500ml/18fl oz full-fat milk 500ml/18fl oz double cream 500g/1lb 2oz white chocolate, broken into small pieces 3 free-range eggs 6 free-range egg yolks 150g/5½oz caster sugar 1 tsp vanilla bean paste butter, for greasing 500g/1lb 2oz brioche loaf, sliced 1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar 1 tsp cornflour Method To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted.Put the eggs, egg yolks and sugar in a large bowl and whisk to combine.Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin.To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside. Pour a third of the custard into a separate small saucepan and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. Serve the pudding in slices with the caramelised custard and remaining coulis.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bread_and_raspberry_jam_29332", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bread and raspberry jam sufganiyot pudding recipe", "content": "An average of 5.0 out of 5 stars from 1 rating Sufganiyot are jam doughnuts that are a popular treat at Hanukkah. They inspire this baked bread, custard and jam pudding. 500ml/18fl oz full-fat milk500ml/18fl oz double cream500g/1lb 2oz white chocolate, broken into small pieces3 free-range eggs6 free-range egg yolks150g/5½oz caster sugar1 tsp vanilla bean pastebutter, for greasing500g/1lb 2oz brioche loaf, sliced1 tsp cornflour 500ml/18fl oz full-fat milk 500ml/18fl oz double cream 500g/1lb 2oz white chocolate, broken into small pieces 3 free-range eggs 6 free-range egg yolks 150g/5½oz caster sugar 1 tsp vanilla bean paste butter, for greasing 500g/1lb 2oz brioche loaf, sliced 1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar1 tsp cornflour 250g/9oz raspberries 100g/3½oz caster sugar 1 tsp cornflour Method To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted.Put the eggs, egg yolks and sugar in a large bowl and whisk to combine.Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin.To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Put the eggs, egg yolks and sugar in a large bowl and whisk to combine. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla. Pour a third of the custard into a separate small saucepan and set aside. Pour a third of the custard into a separate small saucepan and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste. Serve the pudding in slices with the caramelised custard and remaining coulis. Serve the pudding in slices with the caramelised custard and remaining coulis." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfeeb3bdbfd0cbffb4f" }	5bc437689725a260ddf91c3d44b9f15a1a34b3ec5756a8f310c0cb0bc38a6b3a	Ottolenghi's carrot salad with yoghurt recipe Carrot salad with yoghurt and cinnamon An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_salad_with_yogurt_38477_16x9.jpg Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter. 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in3 tbsp olive oil1½ tbsp cider vinegar1 tsp honey1 garlic clove, crushedpinch ground cinnamon125g/4½oz Greek-style yoghurt60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill2 tsp roughly chopped fresh coriandersalt and freshly ground black pepper 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill 2 tsp roughly chopped fresh coriander salt and freshly ground black pepper Method Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool.Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/carrot_salad_with_yogurt_38477", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Ottolenghi's carrot salad with yoghurt recipe", "content": "Carrot salad with yoghurt and cinnamon An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_salad_with_yogurt_38477_16x9.jpg Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter. 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in3 tbsp olive oil1½ tbsp cider vinegar1 tsp honey1 garlic clove, crushedpinch ground cinnamon125g/4½oz Greek-style yoghurt60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill2 tsp roughly chopped fresh coriandersalt and freshly ground black pepper 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill 2 tsp roughly chopped fresh coriander salt and freshly ground black pepper Method Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool.Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbfeeb3bdbfd0cbffb50" }	f9d90b097c41cd0f40b3e71f9c582176ecbd69df98340c0e47989c77848cd4b7	Tom Kerridge's fried chicken recipe Buttermilk fried chicken An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toms_fried_chicken_in_a_83178_16x9.jpg Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with coleslaw for a touch of nostalgia. 10 chicken thighs or drumsticks (or a mix)500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)100g/3½oz plain flour50g/1¾oz cornflour2 tsp ground dried oregano2 tsp chilli powder2 tsp ground dried sage2 tsp dried basil2 tsp dried marjoram2 tsp ground white pepper 4 tsp table salt2 tbsp sweet paprika2 tbsp smoked paprika2 tsp onion salt2 tsp garlic powderoil, for shallow fryingcoleslaw, to serve 10 chicken thighs or drumsticks (or a mix) 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk) 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve Method Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).Serve in a basket with some coleslaw. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Serve in a basket with some coleslaw. Serve in a basket with some coleslaw.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/toms_fried_chicken_in_a_83178", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tom Kerridge's fried chicken recipe", "content": "Buttermilk fried chicken An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toms_fried_chicken_in_a_83178_16x9.jpg Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with coleslaw for a touch of nostalgia. 10 chicken thighs or drumsticks (or a mix)500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)100g/3½oz plain flour50g/1¾oz cornflour2 tsp ground dried oregano2 tsp chilli powder2 tsp ground dried sage2 tsp dried basil2 tsp dried marjoram2 tsp ground white pepper 4 tsp table salt2 tbsp sweet paprika2 tbsp smoked paprika2 tsp onion salt2 tsp garlic powderoil, for shallow fryingcoleslaw, to serve 10 chicken thighs or drumsticks (or a mix) 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk) 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve Method Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).Serve in a basket with some coleslaw. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Serve in a basket with some coleslaw. Serve in a basket with some coleslaw." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbffeb3bdbfd0cbffb51" }	d28eedc09419ccc67d09bed3c5d16193e2c29486c5e074174b33bd5e8ff8936e	Slow-cooker roast beef recipe An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_sunday_roast_64729_16x9.jpg This all-in-one slow cooker roast beef joint means you don’t have to lose your weekend in the kitchen to enjoy a traditional Sunday roast dinner. The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. 1–2 tbsp olive oil1.2kg/2lb 12oz beef brisket joint2 onions, halved1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed4 tbsp cornflour1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder1 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp yeast extract200ml/7fl oz red wine (optional, see recipe tip)1 beef stock pot1 litre/1¾ pint boiling watersalt and freshly ground black pepper900g/2lb mixed green vegetables, cooked, to serve 1–2 tbsp olive oil 1.2kg/2lb 12oz beef brisket joint 2 onions, halved 1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed 4 tbsp cornflour 1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder 1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp yeast extract 200ml/7fl oz red wine (optional, see recipe tip) 1 beef stock pot 1 litre/1¾ pint boiling water salt and freshly ground black pepper 900g/2lb mixed green vegetables, cooked, to serve Method Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker.Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on.Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender.Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil.Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Preheat the slow cooker to the lowest setting. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Recipe tips Cooking a joint of beef in the slow cooker isn't hard, but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow cooker. But silverside and topside work well too. If you can get 6 medium–large potatoes that each weigh about 225g/8oz – perfect! If you don't want to use the red wine, just add the equivalent amount more beef stock.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooker_sunday_roast_64729", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow-cooker roast beef recipe", "content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_sunday_roast_64729_16x9.jpg This all-in-one slow cooker roast beef joint means you don’t have to lose your weekend in the kitchen to enjoy a traditional Sunday roast dinner. The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. 1–2 tbsp olive oil1.2kg/2lb 12oz beef brisket joint2 onions, halved1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed4 tbsp cornflour1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder1 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp yeast extract200ml/7fl oz red wine (optional, see recipe tip)1 beef stock pot1 litre/1¾ pint boiling watersalt and freshly ground black pepper900g/2lb mixed green vegetables, cooked, to serve 1–2 tbsp olive oil 1.2kg/2lb 12oz beef brisket joint 2 onions, halved 1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper 6 carrots, peeled and trimmed 4 tbsp cornflour 1 tbsp dried mixed herbs or herbes de provence 1 tsp English mustard powder 1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 tbsp yeast extract 200ml/7fl oz red wine (optional, see recipe tip) 1 beef stock pot 1 litre/1¾ pint boiling water salt and freshly ground black pepper 900g/2lb mixed green vegetables, cooked, to serve Method Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker.Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on.Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender.Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil.Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Preheat the slow cooker to the lowest setting. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well with salt and pepper. Sear in the pan on all sides until well coloured all over. Lift into the slow cooker. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Push the onion halves into the gaps around the beef, then the potatoes, and finally fit the carrots over and around the top. Put the kettle on. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Put half of the cornflour, the mixed herbs and mustard powder in a measuring jug. Use a fork to mash in the tomato purée, followed by the Worcestershire sauce and yeast extract. Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours. The beef and vegetables should be meltingly tender. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Carefully lift the beef, carrots and potatoes onto a platter and cover with foil to keep warm. Pour everything else into a wide saucepan and bring to the boil. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Mash a small amount of the gravy into the remaining cornflour to make a smooth paste. Whisk back into the rest of the gravy. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Boil until reduced by about a third and thickened to a gravy. At this stage you can discard the onions – or if you love slow-cooked onions, slice and mix with the other vegetables. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Pull apart the beef into large chunks using a pair of forks. Discard any leftover fat. Push the beef to one side of the platter and arrange the vegetables alongside – halving the potatoes as you go. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Season the gravy with salt and pepper, spoon a little over the beef and vegetables, then put the rest into a jug and serve with plenty of green veg and the sides of your choice. Recipe tips Cooking a joint of beef in the slow cooker isn't hard, but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow cooker. But silverside and topside work well too. If you can get 6 medium–large potatoes that each weigh about 225g/8oz – perfect! If you don't want to use the red wine, just add the equivalent amount more beef stock." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbffeb3bdbfd0cbffb52" }	8e67d8592ca639a7648e53c2c63b774fdbea995e054043d415d7e96ab08123dd	Nigella's apricot almond cake with rosewater recipe Apricot almond cake with rosewater and cardamom An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_almond_cake_with_90181_16x9.jpg This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor. 150g/5½oz ready-to-eat dried apricots2 cardamom pods, cracked200g/7oz ground almonds50g/1¾oz fine polenta (not instant)1 tsp baking powder (gluten-free if required)150g/5½oz caster sugar6 large free-range eggs2 tsp lemon juice1 tsp rosewaternon-stick cooking spray or sunflower oil for greasing 150g/5½oz ready-to-eat dried apricots 2 cardamom pods, cracked 200g/7oz ground almonds 50g/1¾oz fine polenta (not instant) 1 tsp baking powder (gluten-free if required) 150g/5½oz caster sugar 6 large free-range eggs 2 tsp lemon juice 1 tsp rosewater non-stick cooking spray or sunflower oil for greasing 2 tsp rose petal or apricot jam1 tsp lemon juice2½ tsp very finely chopped pistachios 2 tsp rose petal or apricot jam 1 tsp lemon juice 2½ tsp very finely chopped pistachios Method Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool.Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment.Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Recipe tips One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apricot_almond_cake_with_90181", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nigella's apricot almond cake with rosewater recipe", "content": "Apricot almond cake with rosewater and cardamom An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_almond_cake_with_90181_16x9.jpg This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor. 150g/5½oz ready-to-eat dried apricots2 cardamom pods, cracked200g/7oz ground almonds50g/1¾oz fine polenta (not instant)1 tsp baking powder (gluten-free if required)150g/5½oz caster sugar6 large free-range eggs2 tsp lemon juice1 tsp rosewaternon-stick cooking spray or sunflower oil for greasing 150g/5½oz ready-to-eat dried apricots 2 cardamom pods, cracked 200g/7oz ground almonds 50g/1¾oz fine polenta (not instant) 1 tsp baking powder (gluten-free if required) 150g/5½oz caster sugar 6 large free-range eggs 2 tsp lemon juice 1 tsp rosewater non-stick cooking spray or sunflower oil for greasing 2 tsp rose petal or apricot jam1 tsp lemon juice2½ tsp very finely chopped pistachios 2 tsp rose petal or apricot jam 1 tsp lemon juice 2½ tsp very finely chopped pistachios Method Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool.Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment.Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. Recipe tips One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacbffeb3bdbfd0cbffb53" }	666e727682ada2d66a4942201f7c764eb0fc785e2d4ecc8496b5e89fc9eb9286	Chocolate babka recipe To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later.To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chocolate_babka_63524", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chocolate babka recipe", "content": "To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later.To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. To make the dough, place the milk, butter and vanilla in a small saucepan and heat gently until the butter has melted. Do not let it come to the boil. Remove from the heat and set aside to cool a little. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. In a large bowl or the bowl of a freestanding mixer, add all of the dry ingredients and mix together. Make a well in the centre and pour in the milk mixture and the beaten egg. Knead the dough on a low speed for 7–10 minutes or until the dough is smooth and elastic. The dough will be a little tacky but it should not be very sticky when done. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. Place the dough in a lightly greased bowl, cover and place in the fridge overnight. The next day, line a 900g/2lb loaf tin with baking paper, leaving enough overhang to help you lift out the babka later. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. To make the filling, place all the ingredients in a small saucepan. Heat gently, stirring often until you have a smooth chocolate mixture. Pour the chocolate into a bowl and leave to cool and thicken to a spreadable paste. You can speed this up in the fridge, but keep an eye on it to make sure it doesn't get too hard. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Remove the dough from the fridge (at this point it won’t have risen much so don’t worry). Turn it out onto a lightly floured surface and roll into a large rectangle approximately 30x40cm/12x16in. Spread the chocolate filling evenly across the surface, leaving a small border around the edges. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. Starting from a long edge, roll the babka up tightly and place it seam-side down. Use a sharp knife to slice the babka in half lengthwise. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. With both pieces facing cut-side up, place one piece on top of the other to make an ‘X’. Twist the pieces of dough together and tuck the ends of each side underneath itself. Place the babka in the loaf tin and cover with a clean tea towel. Leave the babka to rise for 1½–2 hours or until puffy and well risen. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 30–35 minutes until deeply golden. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. To make the syrup, heat 70ml/2½fl oz water with the sugar and vanilla in a small saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely. Generously brush the babka with the syrup, allowing it to soak in before adding more. Let the babka cool in the tin for 15 minutes before removing from the tin to cool completely." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc00eb3bdbfd0cbffb54" }	7e9981bd2e50ca05e15a306649c5dc1b1c44ff11103554312e30bc3a7273a0bf	Courgette fritters recipe An average of 4.5 out of 5 stars from 93 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgettefritters_87587_16x9.jpg Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal, 15.5g protein, 24g carbohydrates (of which 4g sugars), 15.5g fat (of which 2.3g saturates), 3g fibre and 1.8g salt. 120g/4½oz courgette, coarsely grated½ tsp sea salt1 large free-range egg½ tsp baking powder3 tbsp plain flour1½ tsp ground cumin50g/2 oz frozen peas, thawedvegetable oil, for fryingfreshly ground black pepper 120g/4½oz courgette, coarsely grated ½ tsp sea salt 1 large free-range egg ½ tsp baking powder 3 tbsp plain flour 1½ tsp ground cumin 50g/2 oz frozen peas, thawed vegetable oil, for frying freshly ground black pepper 2 tbsp plain yoghurt1 tsp mango chutney 2 tbsp plain yoghurt 1 tsp mango chutney Method Season the courgette with sea salt and set aside.Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper.Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter.Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.To make the dip, stir together the yoghurt and mango chutney in a small bowl.Serve the fritters with the yoghurt. Season the courgette with sea salt and set aside. Season the courgette with sea salt and set aside. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. To make the dip, stir together the yoghurt and mango chutney in a small bowl. To make the dip, stir together the yoghurt and mango chutney in a small bowl. Serve the fritters with the yoghurt. Serve the fritters with the yoghurt. Recipe tips You can instantly thaw peas by putting them in a sieve and pouring boiling water from the kettle over them. Once you’ve got the hang of this recipe, you’ll be able to make all sorts of veggies into fritters. Just make sure you cut everything up really small so it is all the same size, and give potatoes the same salt and squeeze treatment as the courgettes to remove as much excess liquid as possible before frying. Serve with a pitta bread and a side salad for a more filling meal.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/courgettefritters_87587", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Courgette fritters recipe", "content": "An average of 4.5 out of 5 stars from 93 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgettefritters_87587_16x9.jpg Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have. Each serving provides 283 kcal, 15.5g protein, 24g carbohydrates (of which 4g sugars), 15.5g fat (of which 2.3g saturates), 3g fibre and 1.8g salt. 120g/4½oz courgette, coarsely grated½ tsp sea salt1 large free-range egg½ tsp baking powder3 tbsp plain flour1½ tsp ground cumin50g/2 oz frozen peas, thawedvegetable oil, for fryingfreshly ground black pepper 120g/4½oz courgette, coarsely grated ½ tsp sea salt 1 large free-range egg ½ tsp baking powder 3 tbsp plain flour 1½ tsp ground cumin 50g/2 oz frozen peas, thawed vegetable oil, for frying freshly ground black pepper 2 tbsp plain yoghurt1 tsp mango chutney 2 tbsp plain yoghurt 1 tsp mango chutney Method Season the courgette with sea salt and set aside.Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper.Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter.Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.To make the dip, stir together the yoghurt and mango chutney in a small bowl.Serve the fritters with the yoghurt. Season the courgette with sea salt and set aside. Season the courgette with sea salt and set aside. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper. To make the dip, stir together the yoghurt and mango chutney in a small bowl. To make the dip, stir together the yoghurt and mango chutney in a small bowl. Serve the fritters with the yoghurt. Serve the fritters with the yoghurt. Recipe tips You can instantly thaw peas by putting them in a sieve and pouring boiling water from the kettle over them. Once you’ve got the hang of this recipe, you’ll be able to make all sorts of veggies into fritters. Just make sure you cut everything up really small so it is all the same size, and give potatoes the same salt and squeeze treatment as the courgettes to remove as much excess liquid as possible before frying. Serve with a pitta bread and a side salad for a more filling meal." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc00eb3bdbfd0cbffb55" }	aaa6b9bdc90c17e0ea8f9ce87c19520858949774fc03492d5d11bbb195d03990	Cinnamon doughnuts recipe An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_doughnuts_lemon_98669_16x9.jpg These little doughnuts are coated in cinnamon sugar and served with a lemon curd cream dip. If you like churros, you'll love these! For this recipe you will need a cooking thermometer or a deep-fat fryer. 125g/4½oz plain flour20g/¾oz caster sugar1 tsp baking powder½ tsp ground cinnamongood pinch salt1 free-range egg yolk2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 125g/4½oz plain flour 20g/¾oz caster sugar 1 tsp baking powder ½ tsp ground cinnamon good pinch salt 1 free-range egg yolk 2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 4 tbsp caster sugar½ tsp ground cinnamon 4 tbsp caster sugar ½ tsp ground cinnamon 2 tbsp lemon curd100ml/3½fl oz double cream 2 tbsp lemon curd 100ml/3½fl oz double cream Method To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough.Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl.Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish.Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cinnamon_doughnuts_lemon_98669", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cinnamon doughnuts recipe", "content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_doughnuts_lemon_98669_16x9.jpg These little doughnuts are coated in cinnamon sugar and served with a lemon curd cream dip. If you like churros, you'll love these! For this recipe you will need a cooking thermometer or a deep-fat fryer. 125g/4½oz plain flour20g/¾oz caster sugar1 tsp baking powder½ tsp ground cinnamongood pinch salt1 free-range egg yolk2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 125g/4½oz plain flour 20g/¾oz caster sugar 1 tsp baking powder ½ tsp ground cinnamon good pinch salt 1 free-range egg yolk 2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 4 tbsp caster sugar½ tsp ground cinnamon 4 tbsp caster sugar ½ tsp ground cinnamon 2 tbsp lemon curd100ml/3½fl oz double cream 2 tbsp lemon curd 100ml/3½fl oz double cream Method To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough.Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl.Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish.Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc00eb3bdbfd0cbffb56" }	c29013dea0d07840d22f86dcbab369ef9da0ecf3247444f9c74c0ab08910962f	Doughnuts with orange and whisky curd recipe To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes.To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours.Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight.To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan.Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed.To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size.Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C).Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich.If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/doughnuts_with_orange_35684", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Doughnuts with orange and whisky curd recipe", "content": "To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes.To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours.Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight.To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan.Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed.To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size.Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C).Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich.If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size. Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C). Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying! Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc00eb3bdbfd0cbffb57" }	2e83bd1a9d044a8f40fb802e74f6b1c0e686ed3d84757ed36f4cef3bfcf1c68e	Doughnuts recipe An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doughnuts_89027_16x9.jpg There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble. 1 tbsp yeast4 tbsp caster sugar150ml/5¼fl oz milk, warmed225g/8oz plain flour, plus extra for dusting¼ tsp salt50g/2oz butter, melted1 free-range egg, beaten300ml/10½fl oz vegetable oil, for deep-fryingjam of your choice 1 tbsp yeast 4 tbsp caster sugar 150ml/5¼fl oz milk, warmed 225g/8oz plain flour, plus extra for dusting ¼ tsp salt 50g/2oz butter, melted 1 free-range egg, beaten 300ml/10½fl oz vegetable oil, for deep-frying jam of your choice Method Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/doughnuts_89027", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Doughnuts recipe", "content": "An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/doughnuts_89027_16x9.jpg There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble. 1 tbsp yeast4 tbsp caster sugar150ml/5¼fl oz milk, warmed225g/8oz plain flour, plus extra for dusting¼ tsp salt50g/2oz butter, melted1 free-range egg, beaten300ml/10½fl oz vegetable oil, for deep-fryingjam of your choice 1 tbsp yeast 4 tbsp caster sugar 150ml/5¼fl oz milk, warmed 225g/8oz plain flour, plus extra for dusting ¼ tsp salt 50g/2oz butter, melted 1 free-range egg, beaten 300ml/10½fl oz vegetable oil, for deep-frying jam of your choice Method Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size. Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve. Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc01eb3bdbfd0cbffb58" }	70ecdc2c424f6217dba99cadbb871eacc9c84dd77a0a9be24124471ba0950d50	Homemade gravad lax recipe Homemade gravad lax with cucumber salad and mustard sauce An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_gravadlax_with_08463_16x9.jpg Remove the mystique from this classic dinner party recipe. Chef Simon Hopkinson shows you six simple steps to make gravad lax. 85g/3oz caster sugar 70g/2½oz flaky sea salt2 tbsp schnapps, gin or vodka2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 85g/3oz caster sugar 70g/2½oz flaky sea salt 2 tbsp schnapps, gin or vodka 2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 1 large cucumber, peeled, thinly sliced 1 tsp sea salt2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 1 large cucumber, peeled, thinly sliced 1 tsp sea salt 2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 3 tbsp Dijon mustardsqueeze lemon juice2 tsp caster sugar1-2 tsp dried dill salt and pepper2-3 tbsp sunflower oil 3 tbsp Dijon mustard squeeze lemon juice 2 tsp caster sugar 1-2 tsp dried dill salt and pepper 2-3 tbsp sunflower oil Method To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold.For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl.Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/homemade_gravadlax_with_08463", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Homemade gravad lax recipe", "content": "Homemade gravad lax with cucumber salad and mustard sauce An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_gravadlax_with_08463_16x9.jpg Remove the mystique from this classic dinner party recipe. Chef Simon Hopkinson shows you six simple steps to make gravad lax. 85g/3oz caster sugar 70g/2½oz flaky sea salt2 tbsp schnapps, gin or vodka2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 85g/3oz caster sugar 70g/2½oz flaky sea salt 2 tbsp schnapps, gin or vodka 2 tsp freshly ground white pepper 100g/3½oz fresh dill 500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed 1 large cucumber, peeled, thinly sliced 1 tsp sea salt2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 1 large cucumber, peeled, thinly sliced 1 tsp sea salt 2 tsp caster sugar freshly ground white pepper 1-2 tbsp white wine vinegar 3 tbsp Dijon mustardsqueeze lemon juice2 tsp caster sugar1-2 tsp dried dill salt and pepper2-3 tbsp sunflower oil 3 tbsp Dijon mustard squeeze lemon juice 2 tsp caster sugar 1-2 tsp dried dill salt and pepper 2-3 tbsp sunflower oil Method To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold.For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl.Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread. Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc01eb3bdbfd0cbffb59" }	9c415366ec6085a17333a59b8b3620ce29091e3497e3ce5af66136f23562abd9	Butternut squash salad recipe Roast squash salad An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_squash_salad_78271_16x9.jpg This wintery butternut squash salad makes a great side dish to Christmas ham, and would also go well with griddled pear wedges as part of a vegetarian platter of festive dishes. ½ large butternut squash or culinary pumpkin, peeled and deseeded2 tbsp olive oil1 tsp dried thyme3 garlic cloves, crushed150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video)salt and freshly ground black pepper ½ large butternut squash or culinary pumpkin, peeled and deseeded 2 tbsp olive oil 1 tsp dried thyme 3 garlic cloves, crushed 150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves) 50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video) salt and freshly ground black pepper 2 tbsp olive oil1 tbsp sherry vinegar½ tsp runny honey½ tsp wholegrain mustard 2 tbsp olive oil 1 tbsp sherry vinegar ½ tsp runny honey ½ tsp wholegrain mustard Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.Whisk together the dressing ingredients in large bowl.Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Whisk together the dressing ingredients in large bowl. Whisk together the dressing ingredients in large bowl. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Recipe tips If you want to use the pumpkin or squash seeds from the pumpkin rather than from out of a packet, they need to be fried or roasted. Pull the seeds out of the central membrane and wash them to get rid of any orange flesh or tendrils. Dry thoroughly. Heat a tablespoon of oil in a large frying pan and add the seeds. Fry, shaking and stirring regularly, until the pumpkin seeds have taken on some colour and are releasing their aroma. Remove from the pan and allow to cool. Season well with salt.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_squash_salad_78271", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Butternut squash salad recipe", "content": "Roast squash salad An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_squash_salad_78271_16x9.jpg This wintery butternut squash salad makes a great side dish to Christmas ham, and would also go well with griddled pear wedges as part of a vegetarian platter of festive dishes. ½ large butternut squash or culinary pumpkin, peeled and deseeded2 tbsp olive oil1 tsp dried thyme3 garlic cloves, crushed150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video)salt and freshly ground black pepper ½ large butternut squash or culinary pumpkin, peeled and deseeded 2 tbsp olive oil 1 tsp dried thyme 3 garlic cloves, crushed 150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves) 50g/1¾oz pumpkin seeds (see Recipe Tips and How-to Video) salt and freshly ground black pepper 2 tbsp olive oil1 tbsp sherry vinegar½ tsp runny honey½ tsp wholegrain mustard 2 tbsp olive oil 1 tbsp sherry vinegar ½ tsp runny honey ½ tsp wholegrain mustard Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.Whisk together the dressing ingredients in large bowl.Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Whisk together the dressing ingredients in large bowl. Whisk together the dressing ingredients in large bowl. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve. Recipe tips If you want to use the pumpkin or squash seeds from the pumpkin rather than from out of a packet, they need to be fried or roasted. Pull the seeds out of the central membrane and wash them to get rid of any orange flesh or tendrils. Dry thoroughly. Heat a tablespoon of oil in a large frying pan and add the seeds. Fry, shaking and stirring regularly, until the pumpkin seeds have taken on some colour and are releasing their aroma. Remove from the pan and allow to cool. Season well with salt." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc01eb3bdbfd0cbffb5a" }	7cb61c22911e29ad6a9fb62edafbfc2263e7b0387d5d86ea7abdb90fc2211d3a	New York cheesecake recipe An average of 4.4 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/new_york_cheesecake_20451_16x9.jpg New York cheesecake has a special place in the heart of the city. Toweringly tall, dense and creamy, free from fruity toppings, it's the purest version of a baked cheesecake. It's a simple recipe, though, made extra tangy with the addition of soured cream. It is reliant on a heart-stopping amount of cream cheese, so make sure you get a good one (and not a light one). 150g/5½oz digestive biscuits75g/2½oz butter, plus extra for greasing900g/2lb full-fat cream cheese200g/7oz caster sugar200ml/7fl oz soured cream3 tbsp plain flour3 free-range eggs, plus 1 egg yolk, lightly beaten2 tsp vanilla extract 150g/5½oz digestive biscuits 75g/2½oz butter, plus extra for greasing 900g/2lb full-fat cream cheese 200g/7oz caster sugar 200ml/7fl oz soured cream 3 tbsp plain flour 3 free-range eggs, plus 1 egg yolk, lightly beaten 2 tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Recipe tips You can prevent a baked cheesecake from cracking on the top by allowing it to cool slowly in the oven.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/new_york_cheesecake_20451", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "New York cheesecake recipe", "content": "An average of 4.4 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/new_york_cheesecake_20451_16x9.jpg New York cheesecake has a special place in the heart of the city. Toweringly tall, dense and creamy, free from fruity toppings, it's the purest version of a baked cheesecake. It's a simple recipe, though, made extra tangy with the addition of soured cream. It is reliant on a heart-stopping amount of cream cheese, so make sure you get a good one (and not a light one). 150g/5½oz digestive biscuits75g/2½oz butter, plus extra for greasing900g/2lb full-fat cream cheese200g/7oz caster sugar200ml/7fl oz soured cream3 tbsp plain flour3 free-range eggs, plus 1 egg yolk, lightly beaten2 tsp vanilla extract 150g/5½oz digestive biscuits 75g/2½oz butter, plus extra for greasing 900g/2lb full-fat cream cheese 200g/7oz caster sugar 200ml/7fl oz soured cream 3 tbsp plain flour 3 free-range eggs, plus 1 egg yolk, lightly beaten 2 tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin.Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon).Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs. Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a the back of a spoon). Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C/315F/Gas 2. Reduce the oven to 160C/315F/Gas 2. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Gradually add the eggs and vanilla extract beating well between each addition. (Beat in the eggs rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Recipe tips You can prevent a baked cheesecake from cracking on the top by allowing it to cool slowly in the oven." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc02eb3bdbfd0cbffb5b" }	00021ea58bcf3a6daa8aabf6a47fcfdac045be6e9a501949618efbeda70987ee	Vegan doughnuts recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_doughnuts_30744_16x9.jpg These easy vegan doughnuts only need a handful of store cupboard ingredients to make – serve them with raspberry jam for dipping or experiment with your favourite sweet sauces. 200g/7oz self-raising flour½ tsp baking powder½ tbsp caster sugar125ml/4fl oz oat milk1 tbsp sunflower or vegetable oil, plus extra for deep-frying75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon6 tbsp seedless raspberry jam, well stirred, to servepinch of salt 200g/7oz self-raising flour ½ tsp baking powder ½ tbsp caster sugar 125ml/4fl oz oat milk 1 tbsp sunflower or vegetable oil, plus extra for deep-frying 75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon 6 tbsp seedless raspberry jam, well stirred, to serve pinch of salt Method Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.)Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls.Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle.Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar.Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_doughnuts_30744", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan doughnuts 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/vegan_doughnuts_30744_16x9.jpg These easy vegan doughnuts only need a handful of store cupboard ingredients to make – serve them with raspberry jam for dipping or experiment with your favourite sweet sauces. 200g/7oz self-raising flour½ tsp baking powder½ tbsp caster sugar125ml/4fl oz oat milk1 tbsp sunflower or vegetable oil, plus extra for deep-frying75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon6 tbsp seedless raspberry jam, well stirred, to servepinch of salt 200g/7oz self-raising flour ½ tsp baking powder ½ tbsp caster sugar 125ml/4fl oz oat milk 1 tbsp sunflower or vegetable oil, plus extra for deep-frying 75g/2¾oz granulated or caster sugar 1 tsp ground cinnamon 6 tbsp seedless raspberry jam, well stirred, to serve pinch of salt Method Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.)Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls.Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle.Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar.Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Heat the oil in a deep-fat fryer, or a heavy based saucepan to 170C. (CAUTION: do not allow to overheat and do not leave hot oil unattended.) Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Put the flour, baking powder, sugar and a pinch of salt in a freestanding mixer fitted with a dough hook and stir together. Mix the oat milk and oil in a jug and pour into the bowl. Knead for 3–4 minutes to make a smooth, elastic dough. Divide into six balls. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Taking one ball at a time, use your thumb and forefinger to make a hole in the centre. Stretch out the hole with your fingers to make a hole roughly 6cm/2½in in diameter. The hole will shrink as the doughnuts fry, so it is important to make it large enough at the beginning. The doughnut will look like a thick bangle. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. Using a spatula, lower the doughnut into the hot oil and cook for about 2 minutes, then turn over and cook on the other side for a further 2 minutes, or until golden brown on the outside and light and fluffy on the inside. The doughnut should rise to the surface of the oil as it cooks. Depending on the size of your fryer, you should be able to cook 2–3 doughnuts at a time. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. While the doughnuts are cooking, put the sugar in a bowl and mix with the cinnamon. As soon as each doughnut is cooked, carefully remove from the hot oil using a slotted spoon and toss in the sugar. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made. Serve the doughnuts on a large plate or platter with the jam alongside for dipping. Eat the same day as they are made." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc02eb3bdbfd0cbffb5c" }	40ff8165a390dfa88976fc07cd14a526a4b562b8ddfc60e0e69e0378ae8f6c5e	Potato and apple latkes recipe Potato and apple fritters with apple compôte An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_apple_56481_16x9.jpg These apple and potato fritters with a quick apple compôte are perfect for celebrating Hanukkah. The success of this dish relies wholly on the attention you pay to the process: the grating, squeezing, gentle mixing, the right temperature for the oil and the right cooking time, nothing too taxing, but nothing can be dismissed. The additional sauce is by no means compulsory but it does work so well. 500g/1lb 2oz potatoes, peeled and grated1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on2 shallots, thinly sliced 1 tsp salt1 tsp coriander seeds3 heaped tbsp self-raising flour2 large free-range eggssmall handful parsley leavesgenerous pinch roughly ground black pepper vegetable oil, for frying 500g/1lb 2oz potatoes, peeled and grated 1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on 2 shallots, thinly sliced 1 tsp salt 1 tsp coriander seeds 3 heaped tbsp self-raising flour 2 large free-range eggs small handful parsley leaves generous pinch roughly ground black pepper vegetable oil, for frying 2–3 apples (about 300g/10½oz), peeled and roughly diced3 tbsp olive oil¼ tsp chilli flakes (or ½ tsp if you love spicy food)1 tbsp honeypinch salt 2–3 apples (about 300g/10½oz), peeled and roughly diced 3 tbsp olive oil ¼ tsp chilli flakes (or ½ tsp if you love spicy food) 1 tbsp honey pinch salt Method Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes.Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine.Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully.Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches.To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/potato_and_apple_56481", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Potato and apple latkes recipe", "content": "Potato and apple fritters with apple compôte An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_apple_56481_16x9.jpg These apple and potato fritters with a quick apple compôte are perfect for celebrating Hanukkah. The success of this dish relies wholly on the attention you pay to the process: the grating, squeezing, gentle mixing, the right temperature for the oil and the right cooking time, nothing too taxing, but nothing can be dismissed. The additional sauce is by no means compulsory but it does work so well. 500g/1lb 2oz potatoes, peeled and grated1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on2 shallots, thinly sliced 1 tsp salt1 tsp coriander seeds3 heaped tbsp self-raising flour2 large free-range eggssmall handful parsley leavesgenerous pinch roughly ground black pepper vegetable oil, for frying 500g/1lb 2oz potatoes, peeled and grated 1 sweet apple, such as Pink Lady or similar, (100g/3½oz), grated with the skin on 2 shallots, thinly sliced 1 tsp salt 1 tsp coriander seeds 3 heaped tbsp self-raising flour 2 large free-range eggs small handful parsley leaves generous pinch roughly ground black pepper vegetable oil, for frying 2–3 apples (about 300g/10½oz), peeled and roughly diced3 tbsp olive oil¼ tsp chilli flakes (or ½ tsp if you love spicy food)1 tbsp honeypinch salt 2–3 apples (about 300g/10½oz), peeled and roughly diced 3 tbsp olive oil ¼ tsp chilli flakes (or ½ tsp if you love spicy food) 1 tbsp honey pinch salt Method Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes.Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine.Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully.Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches.To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Place the grated potato and apple into a colander or sieve with the shallots and mix with the salt. Set aside for 20 minutes. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Squeeze the mixture in handfuls to remove any liquid. Place into a large mixing bowl and add the remaining fritter ingredients. Mix lightly to just combine. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Heat a good amount of oil in a frying pan (it should be about 1cm/½in deep) over a medium-high heat. This heat will allow the exterior to crisp up and the interior to soften beautifully. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. Place 5 dollops of the mix into the frying pan (about half the mix) and fry until golden and crispy. Flip and colour the other side, then remove to a plate with some kitchen towel. Fry the remaining mix in the same way. If your frying pan is small you may need to do this in more batches. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters. To make the apple chilli compote, place the chopped apple and oil in a small frying pan, and cook on a medium-low heat for about 6-8 minutes until they start to soften and loose their texture. Add the chilli flakes, honey and a pinch of salt to finish. Serve alongside the fritters." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc02eb3bdbfd0cbffb5d" }	c52e5302bb563de546cc3ab4ef4cecd0cf6f859523efab9ed56f365e7d4d4a5b	Buckwheat blinis with scrambled eggs and salmon recipe An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesesoufflebuckwhe_93524_16x9.jpg Treat a loved one to breakfast in bed with these decadent gluten-free buckwheat pancakes topped with creamy scrambled egg and smoked salmon. Each serving provides 444kcal, 33g protein, 20g carbohydrate (of which 2g sugars), 26g fat (of which 10g saturates), 0.6g fibre and 3.2g salt. 85g/3oz buckwheat flour1 tsp baking powder (gluten-free, if necessary)salt and freshly ground black pepper150ml/5fl oz full-fat milk (lactose-free, if necessary)1 tsp mustard powder70g/2½oz cheddar, gratedsmall handful chopped fresh chives2 free-range egg whites, preferably organicpinch saltknob of unsalted butter 85g/3oz buckwheat flour 1 tsp baking powder (gluten-free, if necessary) salt and freshly ground black pepper 150ml/5fl oz full-fat milk (lactose-free, if necessary) 1 tsp mustard powder 70g/2½oz cheddar, grated small handful chopped fresh chives 2 free-range egg whites, preferably organic pinch salt knob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks)sea salt and freshly ground black pepperknob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks) sea salt and freshly ground black pepper knob of unsalted butter 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges Method For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter.Add the mustard powder, cheddar and chives and mix until well combined.In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.Repeat until all of the mixture is used up.For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper.Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes.To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined. Add the mustard powder, cheddar and chives and mix until well combined. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Repeat until all of the mixture is used up. Repeat until all of the mixture is used up. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheesesoufflebuckwhe_93524", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Buckwheat blinis with scrambled eggs and salmon 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/cheesesoufflebuckwhe_93524_16x9.jpg Treat a loved one to breakfast in bed with these decadent gluten-free buckwheat pancakes topped with creamy scrambled egg and smoked salmon. Each serving provides 444kcal, 33g protein, 20g carbohydrate (of which 2g sugars), 26g fat (of which 10g saturates), 0.6g fibre and 3.2g salt. 85g/3oz buckwheat flour1 tsp baking powder (gluten-free, if necessary)salt and freshly ground black pepper150ml/5fl oz full-fat milk (lactose-free, if necessary)1 tsp mustard powder70g/2½oz cheddar, gratedsmall handful chopped fresh chives2 free-range egg whites, preferably organicpinch saltknob of unsalted butter 85g/3oz buckwheat flour 1 tsp baking powder (gluten-free, if necessary) salt and freshly ground black pepper 150ml/5fl oz full-fat milk (lactose-free, if necessary) 1 tsp mustard powder 70g/2½oz cheddar, grated small handful chopped fresh chives 2 free-range egg whites, preferably organic pinch salt knob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks)sea salt and freshly ground black pepperknob of unsalted butter 4 free range or organic eggs (plus 2 free-range egg yolks) sea salt and freshly ground black pepper knob of unsalted butter 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges Method For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter.Add the mustard powder, cheddar and chives and mix until well combined.In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.Repeat until all of the mixture is used up.For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper.Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes.To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined. Add the mustard powder, cheddar and chives and mix until well combined. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm. Repeat until all of the mixture is used up. Repeat until all of the mixture is used up. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. For the scrambled eggs, whisk the eggs in a bowl, and season, to taste, with salt and freshly ground black pepper. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. Melt the butter in a small saucepan over a medium heat, then pour in the eggs, stirring a little to break the eggs up slightly as they set. Cook for 1-2 minutes, then remove the pan from the heat and set the eggs aside to finish cooking for a further 1-2 minutes. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges. To serve, place two blinis onto each of four serving plates, spoon on the scrambled eggs, and sprinkle over the chopped chives. Arrange the smoked salmon on the side, and finish with the lemon wedges." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc02eb3bdbfd0cbffb5e" }	d1c84b0947ba37814bee1c442f42dc0dd2b159518e37de99288597bd031cea2d	Mary Berry's classic Christmas cake recipe If you like, you can replace half of the glacé cherries with dried apricots. You can also replace up to 75g of the currants with mixed candied peel. For a zestier flavour, use half orange zest and half lemon zest. Take care to follow the instructions for lining the tin in step 2. Using two layers of baking paper is important to prevent the edges of the cake overcooking during the long bake. Soaking the dried fruit helps them absorb the liquid, which keeps the cake moist as well as adding flavour. If you are in a rush, you can cheat by gently heating the dried fruit in a saucepan with the brandy or sherry for a few minutes, letting it cool completely and then using as directed. For best results, we recommend following the recipe as Mary describes. When feeding the cake, Mary likes to use brandy or sherry, but rum, amaretto and whiskey also work well. Just pick something that you enjoy drinking. If you don't enjoy a boozy cake you can also use smooth orange juice instead of alcohol, or a mix of both, though this does reduce how long the cake keeps (but you'll still get a few weeks out of it). Before icing the cake, it's best to let the marzipan dry out for a few days. This prevents any oils from the marizipan seeping into the icing and discolouring your perfect snowy white finish. If you eat your cake quite quickly after decorating it's less of a concern, but if you like to bake in advance of Christmas it's definitely worth doing. Following Mary Berry's recipe for royal icing means the icing is easy to work with and dries to a softer finish than readymade royal icing sugar (which sets very hard).	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's classic Christmas cake recipe", "content": "If you like, you can replace half of the glacé cherries with dried apricots. You can also replace up to 75g of the currants with mixed candied peel. For a zestier flavour, use half orange zest and half lemon zest. Take care to follow the instructions for lining the tin in step 2. Using two layers of baking paper is important to prevent the edges of the cake overcooking during the long bake. Soaking the dried fruit helps them absorb the liquid, which keeps the cake moist as well as adding flavour. If you are in a rush, you can cheat by gently heating the dried fruit in a saucepan with the brandy or sherry for a few minutes, letting it cool completely and then using as directed. For best results, we recommend following the recipe as Mary describes. When feeding the cake, Mary likes to use brandy or sherry, but rum, amaretto and whiskey also work well. Just pick something that you enjoy drinking. If you don't enjoy a boozy cake you can also use smooth orange juice instead of alcohol, or a mix of both, though this does reduce how long the cake keeps (but you'll still get a few weeks out of it). Before icing the cake, it's best to let the marzipan dry out for a few days. This prevents any oils from the marizipan seeping into the icing and discolouring your perfect snowy white finish. If you eat your cake quite quickly after decorating it's less of a concern, but if you like to bake in advance of Christmas it's definitely worth doing. Following Mary Berry's recipe for royal icing means the icing is easy to work with and dries to a softer finish than readymade royal icing sugar (which sets very hard)." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc03eb3bdbfd0cbffb5f" }	77c70f68a63a2529c330fae12cd761700f316e2cab0c944c079ebf193c0297b0	Mary Berry's stuffing recipe An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_stuffing_09013_16x9.jpg These traditional sausage meat stuffing balls provide the perfect accompaniment to roast poultry – especially at Christmas. You can cook them ahead and freeze them and reheat as many as you need. 40g/1½oz butter, plus extra for greasing1 large onion, finely chopped700g/1lb 9oz pork sausage meat150g/5½oz fresh white breadcrumbs1 large unwaxed lemon, juice and finely grated zest3 tbsp chopped fresh parsley1 tbsp chopped fresh sagesalt and freshly ground black pepper1 tbsp vegetable oil 40g/1½oz butter, plus extra for greasing 1 large onion, finely chopped 700g/1lb 9oz pork sausage meat 150g/5½oz fresh white breadcrumbs 1 large unwaxed lemon, juice and finely grated zest 3 tbsp chopped fresh parsley 1 tbsp chopped fresh sage salt and freshly ground black pepper 1 tbsp vegetable oil Method Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides. Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat. Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened. Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper. Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes. Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides. Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides. Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat. Serve with roast turkey, roast chicken, or other roast meat. Recipe tips Tip 1: If your oven will be full cooking the turkey or chicken, cook the stuffing balls a day in advance, then reheat before serving. Alternatively, cook them while the meat rests. Tip 2: This recipe makes enough stuffing mixture to stuff the neck end of a 2–3kg/6–7lb turkey or the cavity of two large chickens.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sage_and_onion_stuffing_09013", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's stuffing recipe", "content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_stuffing_09013_16x9.jpg These traditional sausage meat stuffing balls provide the perfect accompaniment to roast poultry – especially at Christmas. You can cook them ahead and freeze them and reheat as many as you need. 40g/1½oz butter, plus extra for greasing1 large onion, finely chopped700g/1lb 9oz pork sausage meat150g/5½oz fresh white breadcrumbs1 large unwaxed lemon, juice and finely grated zest3 tbsp chopped fresh parsley1 tbsp chopped fresh sagesalt and freshly ground black pepper1 tbsp vegetable oil 40g/1½oz butter, plus extra for greasing 1 large onion, finely chopped 700g/1lb 9oz pork sausage meat 150g/5½oz fresh white breadcrumbs 1 large unwaxed lemon, juice and finely grated zest 3 tbsp chopped fresh parsley 1 tbsp chopped fresh sage salt and freshly ground black pepper 1 tbsp vegetable oil Method Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides. Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat. Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened. Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper. Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes. Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides. Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides. Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat. Serve with roast turkey, roast chicken, or other roast meat. Recipe tips Tip 1: If your oven will be full cooking the turkey or chicken, cook the stuffing balls a day in advance, then reheat before serving. Alternatively, cook them while the meat rests. Tip 2: This recipe makes enough stuffing mixture to stuff the neck end of a 2–3kg/6–7lb turkey or the cavity of two large chickens." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc06eb3bdbfd0cbffb60" }	dc89f3196d253f295efcae4207161337f6f8e92a119d56f62b97c9e06cf12a64	Cinnamon buns recipe The cinnamon bun dough can be made the day before and kept in a large airtight container in the fridge overnight (it will continue to rise, so allow plenty of space). Turn out onto a floured surface and cover with a tea towel, allowing the dough to warm up for 30 minutes before rolling out and filling. The baked cinnamon buns can be frozen in an airtight bag or container for up to 3 months. Defrost the buns at room temperature on a wire rack, then warm in the oven. It can be difficult to judge if dough has doubled in size, but you will see it has significantly increased in volume. It will be puffy and pillowy, and when pressed with a finger it will make an indentation that slowly fills back in. If it's not fully proofed you will see the indentation fills back in immediately. When dusting your work surface to prevent the dough sticking, you don't need to use top-quality bread flour, cheaper plain flour is fine. Ground cardamom isn't widely available, but you will find it in some large supermarkets and Asian supermarkets. You can easily grid the spice yourself if you have a pestle and mortar. Buy the cardamom pods (widely available) and bash to remove the seeds from the pods. Then grind the seeds to a powder. Using a little wholemeal flour adds a nice nutty flavour to the dough, but plain white flour is also good.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cinnamon_buns_10634", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cinnamon buns recipe", "content": "The cinnamon bun dough can be made the day before and kept in a large airtight container in the fridge overnight (it will continue to rise, so allow plenty of space). Turn out onto a floured surface and cover with a tea towel, allowing the dough to warm up for 30 minutes before rolling out and filling. The baked cinnamon buns can be frozen in an airtight bag or container for up to 3 months. Defrost the buns at room temperature on a wire rack, then warm in the oven. It can be difficult to judge if dough has doubled in size, but you will see it has significantly increased in volume. It will be puffy and pillowy, and when pressed with a finger it will make an indentation that slowly fills back in. If it's not fully proofed you will see the indentation fills back in immediately. When dusting your work surface to prevent the dough sticking, you don't need to use top-quality bread flour, cheaper plain flour is fine. Ground cardamom isn't widely available, but you will find it in some large supermarkets and Asian supermarkets. You can easily grid the spice yourself if you have a pestle and mortar. Buy the cardamom pods (widely available) and bash to remove the seeds from the pods. Then grind the seeds to a powder. Using a little wholemeal flour adds a nice nutty flavour to the dough, but plain white flour is also good." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc07eb3bdbfd0cbffb61" }	a0c7c1ec2943db3a3960d8d56b76a6dd65e91181941b9bb73f1ef808ab252733	Shortbread recipe What is the secret to good shortbread? There are only three ingredients so they need to be right – this definitely isn’t the time to swap butter for margarine, or caster sugar for other sugars. Once you’ve added the flour, go easy on the dough (feel free to beat the butter and sugar together really well though). Only mix as much as is needed to incorporate the flour into the butter mixture – this is best done by hand as it’s easy to overwork the dough. The dough should be quite crumbly. Does butter need to be cold for shortbread? No, though if you don’t want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar. Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very ‘short’ texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture. It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It’s most important to do this if you are baking the shortbread in individual biscuits. Do you cut shortbread when hot or cold? Both work, it depends what you want to achieve. When using a biscuit cutter you always cut the dough before baking (and in this recipe the dough is cut into rectangles first), but there will always be a little spreading as the dough cooks. You can also press the dough into an even layer in a lined or non-stick tin and score the top (using a round fluted tin and scoring into triangle pieces is another traditional shape). In this case you bake it, rescore the lines again while it’s hot (a bit deeper this time, or even cut them right through), then allow to cool completely before snapping the shortbread into pieces. This is how you get the crisp edges you see in commercial shortbreads. You may need to adjust the oven temperature if using this method (see below). Why do some shortbread recipes use a low oven temperature and others use a high temperature? This recipe is for baking individual biscuits, where you need the shape to set quickly in the oven to prevent the dough spreading too much as the butter melts. For this reason the recipe uses quite a high temperature. When baking the dough in a slab pressed into the bottom of a tin, there is no risk of the dough spreading, so you can use a much lower oven temperature (160C/140C Fan/Gas 3) which results in a paler coloured shortbread. However, you will need to extend the cook time by about 10–15 minutes, depending on the thickness of your dough. How do you know when shortbread is ready? It will be a pale golden-brown colour.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/shortbread_1290", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Shortbread recipe", "content": "What is the secret to good shortbread? There are only three ingredients so they need to be right – this definitely isn’t the time to swap butter for margarine, or caster sugar for other sugars. Once you’ve added the flour, go easy on the dough (feel free to beat the butter and sugar together really well though). Only mix as much as is needed to incorporate the flour into the butter mixture – this is best done by hand as it’s easy to overwork the dough. The dough should be quite crumbly. Does butter need to be cold for shortbread? No, though if you don’t want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar. Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very ‘short’ texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture. It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It’s most important to do this if you are baking the shortbread in individual biscuits. Do you cut shortbread when hot or cold? Both work, it depends what you want to achieve. When using a biscuit cutter you always cut the dough before baking (and in this recipe the dough is cut into rectangles first), but there will always be a little spreading as the dough cooks. You can also press the dough into an even layer in a lined or non-stick tin and score the top (using a round fluted tin and scoring into triangle pieces is another traditional shape). In this case you bake it, rescore the lines again while it’s hot (a bit deeper this time, or even cut them right through), then allow to cool completely before snapping the shortbread into pieces. This is how you get the crisp edges you see in commercial shortbreads. You may need to adjust the oven temperature if using this method (see below). Why do some shortbread recipes use a low oven temperature and others use a high temperature? This recipe is for baking individual biscuits, where you need the shape to set quickly in the oven to prevent the dough spreading too much as the butter melts. For this reason the recipe uses quite a high temperature. When baking the dough in a slab pressed into the bottom of a tin, there is no risk of the dough spreading, so you can use a much lower oven temperature (160C/140C Fan/Gas 3) which results in a paler coloured shortbread. However, you will need to extend the cook time by about 10–15 minutes, depending on the thickness of your dough. How do you know when shortbread is ready? It will be a pale golden-brown colour." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc07eb3bdbfd0cbffb62" }	976d43b536fc1bcc4ec0d6a6a0bc947d2633fbc2e921370ddf8c5a14e18e0f43	Lemon posset recipe For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat.Add the lemon juice and zest and whisk well. Set aside to cool.Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set.For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter.Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds.Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.)Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour.Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot.Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. Add the lemon juice and zest and whisk well. Set aside to cool. Add the lemon juice and zest and whisk well. Set aside to cool. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour. Bake for 8–12 minutes, or until they are a light golden colour. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lemonpossetwithlemon_85812", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lemon posset recipe", "content": "For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat.Add the lemon juice and zest and whisk well. Set aside to cool.Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set.For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter.Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds.Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.)Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour.Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot.Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. For the posset, place the double cream and the sugar into a large pan over a low heat. Slowly bring to the boil, then boil for 3 minutes, stirring often. Remove from the heat. Add the lemon juice and zest and whisk well. Set aside to cool. Add the lemon juice and zest and whisk well. Set aside to cool. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. Pour the lemon posset into 6 large serving glasses and refrigerate for 1–2 hours, or until set. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. For the biscuits, preheat the oven to 180C/160C Fan/Gas 4 and grease a muffin tray with butter. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Sift the icing sugar, flour and cornflour into the bowl of a food processor (or a large mixing bowl). Add the ground almonds. Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the butter and pulse briefly until there are no visible lumps of butter. (If making by hand, rub the butter into the dry ingredients until it resembles breadcrumbs.) Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Roll the dough into 12 small balls. Place a ball in each hole of the muffin tin, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup. Bake for 8–12 minutes, or until they are a light golden colour. Bake for 8–12 minutes, or until they are a light golden colour. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit. Take care as they will be hot. Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) Let the shortbreads cool for a few minutes, then turn the tin over and carefully tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.) When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want. To serve, place the lemon possets in their glasses onto serving plates with a biscuit alongside. Sprinkle a little lemon zest on top, if you want." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc07eb3bdbfd0cbffb63" }	32042289d233e686cb47d10ccfa524eb4143260a6757aa1a8739e0dbbab3a824	Cheese straws recipe Freeze the butter and grate it into the pastry to make it easier to rub in while keeping it really cold. You could also make this recipe in a food processer, but be careful not to mix the pastry for too long. Just pulse it until it comes together. It’s important to grate the cheese finely for these cheese straws. Use the small shredding side of a box grater for the Cheddar not the spiky round holes that are more suitable for the Parmesan. A handheld microplane-style grater also works well. If you don’t have any mustard powder or cayenne pepper handy, simply leave out altogether, or add a little chilli or curry powder instead. You’ll need to dust your kitchen work surface and rolling pin lightly with more flour to roll out the cheese dough. Try and keep to a neat square, but any raggedy edges can be trimmed off and baked separately – they’ll still taste just as good. If you don’t find rolling dough easy, roll out half the pastry at a time instead, until the thickness of a £2 coin – around 2.5mm thick. Make mini cheese straws by cutting the pastry into three wide strips lengthways, instead of in half, before dividing horizontally. They are perfect for lunchboxes and picnics. Serve with a creamy dip, such as cheese and chive or a smooth humous, if you like. For a special glaze, you could try brushing the cheese straws with a little beaten egg and then sprinkling with poppy or sesame seeds before baking. Or grate a little extra Parmesan on top. For a savoury bite to serve with drinks, wrap the cheese straws in strips of Parma ham or prosciutto before arranging on a platter to serve. How to freeze Cheese straws freeze beautifully. Simply follow the recipe up to the end of step 5 and leave to cool completely. Once cold, place carefully in neat rows in a lidded freezer-proof container, placing sheets of baking paper between each layer. Cover, label and freeze for up to 4 months. To serve, either take out as many as you need and thaw on a plate or platter, lightly covered with kitchen paper or foil, at room temperature for about an hour. Or, ideally, place on a baking tray and reheat from frozen in a preheated oven at 180C/160C Fan/Gas 4 for 5–10 minutes.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheese_straws_79467", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese straws recipe", "content": "Freeze the butter and grate it into the pastry to make it easier to rub in while keeping it really cold. You could also make this recipe in a food processer, but be careful not to mix the pastry for too long. Just pulse it until it comes together. It’s important to grate the cheese finely for these cheese straws. Use the small shredding side of a box grater for the Cheddar not the spiky round holes that are more suitable for the Parmesan. A handheld microplane-style grater also works well. If you don’t have any mustard powder or cayenne pepper handy, simply leave out altogether, or add a little chilli or curry powder instead. You’ll need to dust your kitchen work surface and rolling pin lightly with more flour to roll out the cheese dough. Try and keep to a neat square, but any raggedy edges can be trimmed off and baked separately – they’ll still taste just as good. If you don’t find rolling dough easy, roll out half the pastry at a time instead, until the thickness of a £2 coin – around 2.5mm thick. Make mini cheese straws by cutting the pastry into three wide strips lengthways, instead of in half, before dividing horizontally. They are perfect for lunchboxes and picnics. Serve with a creamy dip, such as cheese and chive or a smooth humous, if you like. For a special glaze, you could try brushing the cheese straws with a little beaten egg and then sprinkling with poppy or sesame seeds before baking. Or grate a little extra Parmesan on top. For a savoury bite to serve with drinks, wrap the cheese straws in strips of Parma ham or prosciutto before arranging on a platter to serve. How to freeze Cheese straws freeze beautifully. Simply follow the recipe up to the end of step 5 and leave to cool completely. Once cold, place carefully in neat rows in a lidded freezer-proof container, placing sheets of baking paper between each layer. Cover, label and freeze for up to 4 months. To serve, either take out as many as you need and thaw on a plate or platter, lightly covered with kitchen paper or foil, at room temperature for about an hour. Or, ideally, place on a baking tray and reheat from frozen in a preheated oven at 180C/160C Fan/Gas 4 for 5–10 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc07eb3bdbfd0cbffb64" }	eed13932facaf1b1a5d2633b8817a0a66787aeaa84c666231ad4cade2bafa0c3	Mary Berry's pavlova recipe Make sure your egg whites are completely free of any bits of yolk before you whisk or they won’t be able to incorporate enough air. If you see any yolk in the bowl, use a clean teaspoon to remove it. Try not to over whisk your egg whites. They are ready for the sugar when you can turn the mixing bowl upside down without them sliding out. To make your wreath look like the one in the photograph, keep some of the berries aside in a pretty bowl and serve with the pavlova rather than sprinkling on top. If you want to mix things up or can't get hold of decent berries, alternative toppings include lemon curd and toasted nuts, spiced plums or stewed rhubarb. Ideally you want something a little tart to balance the sweetness of the meringue and richness of the cream. You’ll need a very large platter, board or cake stand to serve the pavlova – it will expand a little in the oven, so you’ll need something around 32cm/13in diameter. A cake board would work and can be covered with foil first, which means it could be used again. You could also cover a chopping board or baking tray with foil or white baking paper if you get really stuck. This recipe makes a very large pavlova, but you can make two smaller meringues instead if you like. Or make mini wreaths and serve individual pavlovas. If making mini wreaths, it’s easier to pipe the meringue into circles onto two large baking trays lined with baking paper. Bake one tray above the other, leaving plenty of room between the trays to allow the warm air to circulate – and swap the trays over halfway through the cooking time. If cooking meringues on two shelves, you will probably need to increase the cooking time by around 30 minutes. Make sure you use non-stick baking paper rather than traditional greaseproof paper, otherwise the meringue will stick. Turn the paper over once you have drawn the circles – you will still be able to see where they are marked and it will prevent your ink or pencil lines leaching into the meringue. Fix the paper to the baking tray by brushing the tray with a little oil or dabbing with a little of the meringue before lining. When drawing the circles on the baking paper first measure items in your kitchen that you can use as a template (and save you digging out a compass). Round chopping boards are typically 30cm/12in in diameter and cereal bowls often have a 15cm/6in diameter. If you don’t have a very large baking tray to cook the pavlova on, you could turn a large roasting tin, or grill pan upside down and line the underside with the baking paper instead. Leftovers can be kept in the fridge for a couple of days, but the meringue will soften during this time, so the pavlova is best eaten soon after assembling. How to make-ahead The pavlova base can be made up to 1 month ahead and stored in an airtight box or a re-usable plastic bag that is well-sealed (it is vulnerable to humidity). You’ll need to check the pavlova is fully cooked and dry throughout, so if in doubt, bake for an extra 30–60 minutes, switch off the oven and leave overnight. To check it is dry, pierce gently through to the middle with a narrow skewer (taking care not to crack the meringue) – it should come out dry and not sticky. Top with cream and your choice of fruit just before serving.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/christmas_pavlova_20589", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's pavlova recipe", "content": "Make sure your egg whites are completely free of any bits of yolk before you whisk or they won’t be able to incorporate enough air. If you see any yolk in the bowl, use a clean teaspoon to remove it. Try not to over whisk your egg whites. They are ready for the sugar when you can turn the mixing bowl upside down without them sliding out. To make your wreath look like the one in the photograph, keep some of the berries aside in a pretty bowl and serve with the pavlova rather than sprinkling on top. If you want to mix things up or can't get hold of decent berries, alternative toppings include lemon curd and toasted nuts, spiced plums or stewed rhubarb. Ideally you want something a little tart to balance the sweetness of the meringue and richness of the cream. You’ll need a very large platter, board or cake stand to serve the pavlova – it will expand a little in the oven, so you’ll need something around 32cm/13in diameter. A cake board would work and can be covered with foil first, which means it could be used again. You could also cover a chopping board or baking tray with foil or white baking paper if you get really stuck. This recipe makes a very large pavlova, but you can make two smaller meringues instead if you like. Or make mini wreaths and serve individual pavlovas. If making mini wreaths, it’s easier to pipe the meringue into circles onto two large baking trays lined with baking paper. Bake one tray above the other, leaving plenty of room between the trays to allow the warm air to circulate – and swap the trays over halfway through the cooking time. If cooking meringues on two shelves, you will probably need to increase the cooking time by around 30 minutes. Make sure you use non-stick baking paper rather than traditional greaseproof paper, otherwise the meringue will stick. Turn the paper over once you have drawn the circles – you will still be able to see where they are marked and it will prevent your ink or pencil lines leaching into the meringue. Fix the paper to the baking tray by brushing the tray with a little oil or dabbing with a little of the meringue before lining. When drawing the circles on the baking paper first measure items in your kitchen that you can use as a template (and save you digging out a compass). Round chopping boards are typically 30cm/12in in diameter and cereal bowls often have a 15cm/6in diameter. If you don’t have a very large baking tray to cook the pavlova on, you could turn a large roasting tin, or grill pan upside down and line the underside with the baking paper instead. Leftovers can be kept in the fridge for a couple of days, but the meringue will soften during this time, so the pavlova is best eaten soon after assembling. How to make-ahead The pavlova base can be made up to 1 month ahead and stored in an airtight box or a re-usable plastic bag that is well-sealed (it is vulnerable to humidity). You’ll need to check the pavlova is fully cooked and dry throughout, so if in doubt, bake for an extra 30–60 minutes, switch off the oven and leave overnight. To check it is dry, pierce gently through to the middle with a narrow skewer (taking care not to crack the meringue) – it should come out dry and not sticky. Top with cream and your choice of fruit just before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc08eb3bdbfd0cbffb65" }	f01bcec51c3f738cdc1207bc1d0bce4d4a3533a9a23faf4d5c1766d189f9b1cb	Irish cream and chocolate cheesecake recipe To crush digestive biscuits, put them in a food bag, seal and bash with a rolling pin until broken into crumbs. Alternatively, put them in a food processor and pulse until crumbs form. It's easiest to remove the cheesecake from the tin if there's some excess baking paper overhanging the base. To do this, cut a piece that covers the base with plenty to spare. Push the sides of the tin onto the base and the paper, so that the excess baking paper is on the outside of the tin. When it comes to removing the cheesecake from the base, run a knife around the sides, release the clip and lift away the side of the tin. Remove the base, then hold the baking paper with one hand and slide the cheesecake straight onto a serving plate. If it doesn't come away easily use a palette knife (or a similar thin, flexibile utensil) to loosen. If you are making this ahead, it's better to either decorate with grated chocolate or, if using cocoa powder, dust just before serving. Swirls of whipped cream look great if you have a piping bag and large star nozzle. Pipe one swirl for every portion, spaced evenly around the edge of the cheesecake. Dust with a little cocoa powder for a professional finish.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/baileysandchocolatec_72293", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Irish cream and chocolate cheesecake recipe", "content": "To crush digestive biscuits, put them in a food bag, seal and bash with a rolling pin until broken into crumbs. Alternatively, put them in a food processor and pulse until crumbs form. It's easiest to remove the cheesecake from the tin if there's some excess baking paper overhanging the base. To do this, cut a piece that covers the base with plenty to spare. Push the sides of the tin onto the base and the paper, so that the excess baking paper is on the outside of the tin. When it comes to removing the cheesecake from the base, run a knife around the sides, release the clip and lift away the side of the tin. Remove the base, then hold the baking paper with one hand and slide the cheesecake straight onto a serving plate. If it doesn't come away easily use a palette knife (or a similar thin, flexibile utensil) to loosen. If you are making this ahead, it's better to either decorate with grated chocolate or, if using cocoa powder, dust just before serving. Swirls of whipped cream look great if you have a piping bag and large star nozzle. Pipe one swirl for every portion, spaced evenly around the edge of the cheesecake. Dust with a little cocoa powder for a professional finish." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc08eb3bdbfd0cbffb66" }	f9f8533edddba5c62ac9feffda2621f2f21c0a7b0bd1d8203a54a6757501417d	Roast pork shoulder recipe An average of 4.5 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_crackling_and_90317_16x9.jpg Master crispy crackling with this simple roast pork shoulder recipe. Pork shoulder needs a nice long time in the oven to become very tender, but on the flip-side it's very easy to cook this forgiving pork joint. Use our roast calculator to work out exact roast pork cooking times and temperatures. 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolledolive oilsea salt3 onions, halved2 carrots 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolled olive oil sea salt 3 onions, halved 2 carrots 3 Bramley apples, peeled, cored and roughly chopped1 sprig rosemary, finely choppeddemerara sugar, to taste 3 Bramley apples, peeled, cored and roughly chopped 1 sprig rosemary, finely chopped demerara sugar, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown.Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Serve the pork and crackling sliced, with the apple sauce on the side. Recipe tips Before resting the meat, it's best to remove the cracking as it could loose some of it's crunch if covered with foil along with the steamy meat. Cutting through the skin to make cracking can be tricky. Pat the skin dry using kitchen paper first. Use a sharp knife or a strong serrated knife to cut parallel lines into the skin (working in whatever direction feels easiest). To get the best crackling it's worth drying out the pork skin ahead of time. There are many ways of doing this, but the key is to remove moisture from the skin before you cook the pork. The easiest option is to store the pork uncovered in the fridge for 24 hours. If you get patches of skin that haven't crackled. Cut them off and place under a hot grill until they crisp up.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_pork_crackling_and_90317", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast pork shoulder recipe", "content": "An average of 4.5 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_crackling_and_90317_16x9.jpg Master crispy crackling with this simple roast pork shoulder recipe. Pork shoulder needs a nice long time in the oven to become very tender, but on the flip-side it's very easy to cook this forgiving pork joint. Use our roast calculator to work out exact roast pork cooking times and temperatures. 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolledolive oilsea salt3 onions, halved2 carrots 2–2.5kg/4lb 8oz–5lb half pork shoulder, boned and rolled olive oil sea salt 3 onions, halved 2 carrots 3 Bramley apples, peeled, cored and roughly chopped1 sprig rosemary, finely choppeddemerara sugar, to taste 3 Bramley apples, peeled, cored and roughly chopped 1 sprig rosemary, finely chopped demerara sugar, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown.Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Using a very sharp knife (or a clean Stanley knife) score the skin all over in strips, taking care not to cut through to the meat (you can ask your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Drizzle the pork skin with a little olive oil and then massage a tablespoon salt into the skin, forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for 30 minutes, or until the crackling is crisp and golden-brown. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. Turn the oven down to 180C/160C Fan/Gas 4. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, insert a skewer into the middle of the thickest part of the meat, remove and carefully feel the skewer. The meat is cooked if the skewer is too hot to touch.) It's hard to overcook pork shoulder, so feel free to give it longer if you are unsure. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. While the pork is cooking, make the apple sauce. Put the apples in a saucepan with the rosemary and 50ml/1¾oz water. Cover and cook over a medium–low heat for 5 minutes, or until the apples have started to break down a little and soften. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Add 1–2 tablespoons sugar and cook for a further 5 minutes, stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Once the pork is cooked, remove from the oven and leave to rest covered in kitchen foil for 15–20 minutes. Serve the pork and crackling sliced, with the apple sauce on the side. Serve the pork and crackling sliced, with the apple sauce on the side. Recipe tips Before resting the meat, it's best to remove the cracking as it could loose some of it's crunch if covered with foil along with the steamy meat. Cutting through the skin to make cracking can be tricky. Pat the skin dry using kitchen paper first. Use a sharp knife or a strong serrated knife to cut parallel lines into the skin (working in whatever direction feels easiest). To get the best crackling it's worth drying out the pork skin ahead of time. There are many ways of doing this, but the key is to remove moisture from the skin before you cook the pork. The easiest option is to store the pork uncovered in the fridge for 24 hours. If you get patches of skin that haven't crackled. Cut them off and place under a hot grill until they crisp up." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc08eb3bdbfd0cbffb67" }	a864cec608596164bdf30dda3a508e91d0195141d484f2f1f6f1f9c3274a1dc5	Celebration celeriac and sweet garlic pie recipe To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar.Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling.To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain.Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl.Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic.Preheat the oven to 200C/180C Fan/Gas 6.Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil.Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/celebration_celeriac_and_33665", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Celebration celeriac and sweet garlic pie recipe", "content": "To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar.Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling.To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain.Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl.Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic.Preheat the oven to 200C/180C Fan/Gas 6.Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil.Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml/3½fl oz water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm/8in round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc09eb3bdbfd0cbffb68" }	ac2de054e6e666b03ce41b5fc796351bb03e942458fbb6c50c15158d6c89b229	Puff pastry savoury tarts recipe An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_tarts_28261_16x9.jpg These tasty individual tarts are brilliant for a quick but stylish supper. They can be baked straight away or prepared the day before and cooked just before serving. They also work well as canapés if you make them smaller. I like to offer two different toppings per person. For each of the topping ideas you will need half of the pastry and crème fraîche filling. Serve with a green salad. 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 200g/7oz crème fraîche 2 heaped tsp Dijon mustard2 tsp honey 2 heaped tsp thyme, finely choppedsalt and freshly ground black pepper 200g/7oz crème fraîche 2 heaped tsp Dijon mustard 2 tsp honey 2 heaped tsp thyme, finely chopped salt and freshly ground black pepper 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill 75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped 1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) ½ quantity crème fraîche filling (see above)120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces8 tsp cranberry sauce handful rocket ½ quantity crème fraîche filling (see above) 120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces 8 tsp cranberry sauce handful rocket 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above)4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above) 4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes ½ quantity crème fraîche filling (see above)80g/¾oz strong cheddar cheese, grated4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney ½ quantity crème fraîche filling (see above) 80g/¾oz strong cheddar cheese, grated 4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney Method For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. Recipe tips These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/puff_pastry_tarts_28261", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Puff pastry savoury tarts recipe", "content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_tarts_28261_16x9.jpg These tasty individual tarts are brilliant for a quick but stylish supper. They can be baked straight away or prepared the day before and cooked just before serving. They also work well as canapés if you make them smaller. I like to offer two different toppings per person. For each of the topping ideas you will need half of the pastry and crème fraîche filling. Serve with a green salad. 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 1 x 320g/11½oz ready-rolled puff pastry 1 free-range egg 2 tsp milk 200g/7oz crème fraîche 2 heaped tsp Dijon mustard2 tsp honey 2 heaped tsp thyme, finely choppedsalt and freshly ground black pepper 200g/7oz crème fraîche 2 heaped tsp Dijon mustard 2 tsp honey 2 heaped tsp thyme, finely chopped salt and freshly ground black pepper 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) 2 spring onions, finely chopped 5g/⅛ oz finely chopped dill 75g/2½oz cream cheese 120g/4oz smoked trout (or salmon if preferred), roughly chopped 1 tbsp hot horseradish sauce ½ quantity crème fraîche filling (see above) ½ quantity crème fraîche filling (see above)120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces8 tsp cranberry sauce handful rocket ½ quantity crème fraîche filling (see above) 120g/4oz brie, cut into 12 thin slices 4 rashers smoked streaky bacon, cut into 1cm/½in pieces 8 tsp cranberry sauce handful rocket 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above)4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes 120g/4oz spinach, lightly steamed ½ quantity crème fraîche filling (see above) 4 anchovies, finely chopped 75g/2½oz ricotta pinch red chili flakes ½ quantity crème fraîche filling (see above)80g/¾oz strong cheddar cheese, grated4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney ½ quantity crème fraîche filling (see above) 80g/¾oz strong cheddar cheese, grated 4 heaped tsp basil pesto 60g/2¼oz cooked, peeled chestnuts, roughly chopped 4 heaped tsp onion chutney Method For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles. Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s). For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. Recipe tips These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }