Split (1)

train · 50k rows

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.

_id dict	id stringlengths 64 64	text stringlengths 1.05k 146k	meta dict
{ "$oid": "68bacc2ceb3bdbfd0cbffba5" }	3efd739b158462edfac8f39786865925c6785298b9bd28ea383350e8996f7fc2	Dan dan noodles recipe Spicy Sichuan (dan dan) noodles An average of 4.1 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_sichuan_noodles_79051_16x9.jpg A traditional Chinese noodle favourite that combines sweet, salty and spicy flavours for a power-house of a meal. 225g/8oz pork mince1 tbsp soy sauce1 tsp salt225ml/8fl oz groundnut or vegetable oil3 tbsp finely chopped garlic2 tbsp finely chopped root ginger5 tbsp finely chopped spring onions2 tbsp sesame paste, tahini or peanut butter2 tbsp soy sauce2 tbsp chilli oil225ml/8fl oz chicken stock350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles)1 tbsp Sichuan peppercorns, roasted and ground1 red hot chilli, seeds removed, finely chopped, for garnish (optional)roughly chopped coriander 225g/8oz pork mince 1 tbsp soy sauce 1 tsp salt 225ml/8fl oz groundnut or vegetable oil 3 tbsp finely chopped garlic 2 tbsp finely chopped root ginger 5 tbsp finely chopped spring onions 2 tbsp sesame paste, tahini or peanut butter 2 tbsp soy sauce 2 tbsp chilli oil 225ml/8fl oz chicken stock 350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles) 1 tbsp Sichuan peppercorns, roasted and ground 1 red hot chilli, seeds removed, finely chopped, for garnish (optional) roughly chopped coriander Method Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes.Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once. Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred. Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once. Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spicy_sichuan_noodles_79051", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Dan dan noodles recipe", "content": "Spicy Sichuan (dan dan) noodles An average of 4.1 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_sichuan_noodles_79051_16x9.jpg A traditional Chinese noodle favourite that combines sweet, salty and spicy flavours for a power-house of a meal. 225g/8oz pork mince1 tbsp soy sauce1 tsp salt225ml/8fl oz groundnut or vegetable oil3 tbsp finely chopped garlic2 tbsp finely chopped root ginger5 tbsp finely chopped spring onions2 tbsp sesame paste, tahini or peanut butter2 tbsp soy sauce2 tbsp chilli oil225ml/8fl oz chicken stock350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles)1 tbsp Sichuan peppercorns, roasted and ground1 red hot chilli, seeds removed, finely chopped, for garnish (optional)roughly chopped coriander 225g/8oz pork mince 1 tbsp soy sauce 1 tsp salt 225ml/8fl oz groundnut or vegetable oil 3 tbsp finely chopped garlic 2 tbsp finely chopped root ginger 5 tbsp finely chopped spring onions 2 tbsp sesame paste, tahini or peanut butter 2 tbsp soy sauce 2 tbsp chilli oil 225ml/8fl oz chicken stock 350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles) 1 tbsp Sichuan peppercorns, roasted and ground 1 red hot chilli, seeds removed, finely chopped, for garnish (optional) roughly chopped coriander Method Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes.Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once. Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred. Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes. Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once. Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2ceb3bdbfd0cbffba6" }	f902878bfa3f37f508a423fe4a7d4e2cb7ec33082668480ff08efe83488bdb10	Honey chilli chicken recipe An average of 4.2 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_chilli_chicken_51950_16x9.jpg This sticky, crunchy, just spicy enough Chinese-style honey chilli chicken is quicker, tastier and healthier than anything you could order from the takeaway. Each serving provides 802 kcal, 70g protein, 53g carbohydrate (of which 19g sugars), 33g fat (of which 8.4g saturates), 3.3g fibre and 1.2g salt. 4 skinless boneless chicken thighs, cut into bite-size pieces1 tbsp vegetable oil, plus extra for frying½ tsp sea salt1 large free-range egg, beaten60g/2¼oz plain flour25g/1oz cornflour1 large garlic clove, very finely chopped3–4cm/1–1½in fresh root ginger, peeled and grated1 red chilli, thinly sliced2 large spring onions, roughly chopped 4 skinless boneless chicken thighs, cut into bite-size pieces 1 tbsp vegetable oil, plus extra for frying ½ tsp sea salt 1 large free-range egg, beaten 60g/2¼oz plain flour 25g/1oz cornflour 1 large garlic clove, very finely chopped 3–4cm/1–1½in fresh root ginger, peeled and grated 1 red chilli, thinly sliced 2 large spring onions, roughly chopped 2 tbsp runny honey1 tsp dark soy sauce1 tsp Shaoxing rice wine, or dry sherry½ tsp toasted sesame oil½ lime, juice only 2 tbsp runny honey 1 tsp dark soy sauce 1 tsp Shaoxing rice wine, or dry sherry ½ tsp toasted sesame oil ½ lime, juice only Method First make the sauce. Whisk all the ingredients together along with 4 tablespoons cold water. Set aside.In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir in the egg. Add the flour and cornflour and stir until the chicken is well coated. Use enough oil to just cover the bottom of a large wok or frying pan. Place over a medium-high heat until the oil is shimmering. Add the chicken in batches and fry for a few minutes on each side until golden. Put the cooked chicken on a plate lined with kitchen paper while you cook the remaining chicken pieces.Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken. Serve immediately, with the chopped spring onions sprinkled over the top. First make the sauce. Whisk all the ingredients together along with 4 tablespoons cold water. Set aside. First make the sauce. Whisk all the ingredients together along with 4 tablespoons cold water. Set aside. In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir in the egg. Add the flour and cornflour and stir until the chicken is well coated. In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir in the egg. Add the flour and cornflour and stir until the chicken is well coated. Use enough oil to just cover the bottom of a large wok or frying pan. Place over a medium-high heat until the oil is shimmering. Add the chicken in batches and fry for a few minutes on each side until golden. Put the cooked chicken on a plate lined with kitchen paper while you cook the remaining chicken pieces. Use enough oil to just cover the bottom of a large wok or frying pan. Place over a medium-high heat until the oil is shimmering. Add the chicken in batches and fry for a few minutes on each side until golden. Put the cooked chicken on a plate lined with kitchen paper while you cook the remaining chicken pieces. Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken. Serve immediately, with the chopped spring onions sprinkled over the top. Serve immediately, with the chopped spring onions sprinkled over the top. Recipe tips This dish is delicious served over Jasmine rice with a side of steamed greens, like Tenderstem broccoli or pak choi. Shaoxing rice wine is available from most large supermarkets. You will find it in the world foods section or with the vinegars.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/honey_chilli_chicken_51950", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Honey chilli chicken recipe", "content": "An average of 4.2 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_chilli_chicken_51950_16x9.jpg This sticky, crunchy, just spicy enough Chinese-style honey chilli chicken is quicker, tastier and healthier than anything you could order from the takeaway. Each serving provides 802 kcal, 70g protein, 53g carbohydrate (of which 19g sugars), 33g fat (of which 8.4g saturates), 3.3g fibre and 1.2g salt. 4 skinless boneless chicken thighs, cut into bite-size pieces1 tbsp vegetable oil, plus extra for frying½ tsp sea salt1 large free-range egg, beaten60g/2¼oz plain flour25g/1oz cornflour1 large garlic clove, very finely chopped3–4cm/1–1½in fresh root ginger, peeled and grated1 red chilli, thinly sliced2 large spring onions, roughly chopped 4 skinless boneless chicken thighs, cut into bite-size pieces 1 tbsp vegetable oil, plus extra for frying ½ tsp sea salt 1 large free-range egg, beaten 60g/2¼oz plain flour 25g/1oz cornflour 1 large garlic clove, very finely chopped 3–4cm/1–1½in fresh root ginger, peeled and grated 1 red chilli, thinly sliced 2 large spring onions, roughly chopped 2 tbsp runny honey1 tsp dark soy sauce1 tsp Shaoxing rice wine, or dry sherry½ tsp toasted sesame oil½ lime, juice only 2 tbsp runny honey 1 tsp dark soy sauce 1 tsp Shaoxing rice wine, or dry sherry ½ tsp toasted sesame oil ½ lime, juice only Method First make the sauce. Whisk all the ingredients together along with 4 tablespoons cold water. Set aside.In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir in the egg. Add the flour and cornflour and stir until the chicken is well coated. Use enough oil to just cover the bottom of a large wok or frying pan. Place over a medium-high heat until the oil is shimmering. Add the chicken in batches and fry for a few minutes on each side until golden. Put the cooked chicken on a plate lined with kitchen paper while you cook the remaining chicken pieces.Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken. Serve immediately, with the chopped spring onions sprinkled over the top. First make the sauce. Whisk all the ingredients together along with 4 tablespoons cold water. Set aside. First make the sauce. Whisk all the ingredients together along with 4 tablespoons cold water. Set aside. In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir in the egg. Add the flour and cornflour and stir until the chicken is well coated. In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir in the egg. Add the flour and cornflour and stir until the chicken is well coated. Use enough oil to just cover the bottom of a large wok or frying pan. Place over a medium-high heat until the oil is shimmering. Add the chicken in batches and fry for a few minutes on each side until golden. Put the cooked chicken on a plate lined with kitchen paper while you cook the remaining chicken pieces. Use enough oil to just cover the bottom of a large wok or frying pan. Place over a medium-high heat until the oil is shimmering. Add the chicken in batches and fry for a few minutes on each side until golden. Put the cooked chicken on a plate lined with kitchen paper while you cook the remaining chicken pieces. Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken. Serve immediately, with the chopped spring onions sprinkled over the top. Serve immediately, with the chopped spring onions sprinkled over the top. Recipe tips This dish is delicious served over Jasmine rice with a side of steamed greens, like Tenderstem broccoli or pak choi. Shaoxing rice wine is available from most large supermarkets. You will find it in the world foods section or with the vinegars." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2deb3bdbfd0cbffba7" }	11898a8291309ab78383a106f322c0c85303f158309bcb7339408fd1554cabd1	Five-spice melting brisket recipe An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/five-spice_melting_56829_16x9.jpg Beef brisket would usually require a low and slow approach – but using the pressure cooker gives perfectly tender results in far less time. Finish in the oven, if you like, to create a sweet, sticky glaze. 1–1.2kg/2lb 4oz–2lb 10oz rolled beef brisket 1–1.2kg/2lb 4oz–2lb 10oz rolled beef brisket 2 tbsp soft brown sugar2 star anise 2 tsp Chinese five-spice powder4 garlic cloves, grated5cm/2in piece fresh root ginger, peeled and grated4 tbsp hoisin sauce2 tbsp sesame oil4 tbsp light soy sauce2 tsp dark soy sauce1 tbsp sea salt1 tsp freshly ground black pepper 2 tbsp soft brown sugar 2 star anise 2 tsp Chinese five-spice powder 4 garlic cloves, grated 5cm/2in piece fresh root ginger, peeled and grated 4 tbsp hoisin sauce 2 tbsp sesame oil 4 tbsp light soy sauce 2 tsp dark soy sauce 1 tbsp sea salt 1 tsp freshly ground black pepper 2 red chillies, finely sliced 2 red chillies, finely sliced Method Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.)Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so. At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over. Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.) Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.) Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so. Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so. At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over. At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over. Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Recipe tips Serve this pulled brisket inside steamed bao for an easy party food. Add shredded spring onion, fresh coriander and sliced red chillies for crunch and colour.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/five-spice_melting_56829", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Five-spice melting brisket recipe", "content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/five-spice_melting_56829_16x9.jpg Beef brisket would usually require a low and slow approach – but using the pressure cooker gives perfectly tender results in far less time. Finish in the oven, if you like, to create a sweet, sticky glaze. 1–1.2kg/2lb 4oz–2lb 10oz rolled beef brisket 1–1.2kg/2lb 4oz–2lb 10oz rolled beef brisket 2 tbsp soft brown sugar2 star anise 2 tsp Chinese five-spice powder4 garlic cloves, grated5cm/2in piece fresh root ginger, peeled and grated4 tbsp hoisin sauce2 tbsp sesame oil4 tbsp light soy sauce2 tsp dark soy sauce1 tbsp sea salt1 tsp freshly ground black pepper 2 tbsp soft brown sugar 2 star anise 2 tsp Chinese five-spice powder 4 garlic cloves, grated 5cm/2in piece fresh root ginger, peeled and grated 4 tbsp hoisin sauce 2 tbsp sesame oil 4 tbsp light soy sauce 2 tsp dark soy sauce 1 tbsp sea salt 1 tsp freshly ground black pepper 2 red chillies, finely sliced 2 red chillies, finely sliced Method Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.)Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so. At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over. Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.) Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the bowl, stir well, then pour it over the meat. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.) Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so. Remove the pressure cooker from the heat and leave to depressurise naturally – this may take about 20 minutes or so. At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over. At this stage, you can simply shred the meat and serve it with 200ml/7fl oz of the marinade poured over. Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a deep roasting dish. Pour the marinade over the meat and bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Recipe tips Serve this pulled brisket inside steamed bao for an easy party food. Add shredded spring onion, fresh coriander and sliced red chillies for crunch and colour." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2deb3bdbfd0cbffba8" }	5014c66ad7317c6d14ee4b6fa901321b06eec483362ee45d7c4cdd7fbd524215	Quick sticky chicken bao recipe An average of 4.2 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_chicken_in_quick_22426_16x9.jpg These fluffy, light bao are made in a jiffy, skipping the yeast and proving stages. The sticky sesame chicken filling is insanely moreish, too. For this recipe you will need a steamer. 200g/7oz self-raising flour, plus extra for rolling2 tbsp caster sugar1½ tsp baking powder100ml/3½fl oz full-fat milk1 tbsp white wine vinegar1 tbsp sunflower oil, plus 1–2 tsp for coating the doughpinch fine sea salt 200g/7oz self-raising flour, plus extra for rolling 2 tbsp caster sugar 1½ tsp baking powder 100ml/3½fl oz full-fat milk 1 tbsp white wine vinegar 1 tbsp sunflower oil, plus 1–2 tsp for coating the dough pinch fine sea salt 4 boneless, skinless chicken thighs, trimmed of excess fat1 tbsp light soy sauce1 tsp sesame oil1 tbsp sesame seeds, toastedhandful fresh coriander, thinly sliced red chilli and finely sliced spring onions, to serve 4 boneless, skinless chicken thighs, trimmed of excess fat 1 tbsp light soy sauce 1 tsp sesame oil 1 tbsp sesame seeds, toasted handful fresh coriander, thinly sliced red chilli and finely sliced spring onions, to serve 1½ tbsp light soy sauce1½ tbsp dark soy sauce1 tbsp harissa paste1 tsp white wine vinegar1 tbsp runny honey1 tsp sesame oil 1½ tbsp light soy sauce 1½ tbsp dark soy sauce 1 tbsp harissa paste 1 tsp white wine vinegar 1 tbsp runny honey 1 tsp sesame oil Method To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.)Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way.A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked.While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray.Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.)Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.) To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.) Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way. Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way. A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked. A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked. While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray. While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray. Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.) Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.) Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sticky_chicken_in_quick_22426", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quick sticky chicken bao recipe", "content": "An average of 4.2 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_chicken_in_quick_22426_16x9.jpg These fluffy, light bao are made in a jiffy, skipping the yeast and proving stages. The sticky sesame chicken filling is insanely moreish, too. For this recipe you will need a steamer. 200g/7oz self-raising flour, plus extra for rolling2 tbsp caster sugar1½ tsp baking powder100ml/3½fl oz full-fat milk1 tbsp white wine vinegar1 tbsp sunflower oil, plus 1–2 tsp for coating the doughpinch fine sea salt 200g/7oz self-raising flour, plus extra for rolling 2 tbsp caster sugar 1½ tsp baking powder 100ml/3½fl oz full-fat milk 1 tbsp white wine vinegar 1 tbsp sunflower oil, plus 1–2 tsp for coating the dough pinch fine sea salt 4 boneless, skinless chicken thighs, trimmed of excess fat1 tbsp light soy sauce1 tsp sesame oil1 tbsp sesame seeds, toastedhandful fresh coriander, thinly sliced red chilli and finely sliced spring onions, to serve 4 boneless, skinless chicken thighs, trimmed of excess fat 1 tbsp light soy sauce 1 tsp sesame oil 1 tbsp sesame seeds, toasted handful fresh coriander, thinly sliced red chilli and finely sliced spring onions, to serve 1½ tbsp light soy sauce1½ tbsp dark soy sauce1 tbsp harissa paste1 tsp white wine vinegar1 tbsp runny honey1 tsp sesame oil 1½ tbsp light soy sauce 1½ tbsp dark soy sauce 1 tbsp harissa paste 1 tsp white wine vinegar 1 tbsp runny honey 1 tsp sesame oil Method To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.)Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way.A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked.While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray.Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.)Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.) To make the buns, mix the flour, sugar, baking powder and salt in a freestanding mixer fitted with a dough hook. Mix the milk, vinegar and oil together in a jug and slowly add to the mixer. Mix on a low setting until the dough comes together, then increase the speed to the highest setting and knead for 4–5 minutes, or until the dough is very smooth and elastic. (You can also mix the dough in a bowl and then knead on a very lightly floured surface for about 10 minutes.) Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way. Divide the bun dough into 6 portions and roll into balls. Place one of the balls on a surface lightly dusted with flour and roll into an oval shape, 4-5mm thick and roughly the size of a large mobile phone. Rub the surface with a little of the sunflower oil and fold in half. Make 5 more buns in the same way. A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked. A third fill a large saucepan or wok with water and bring to a simmer. If using a saucepan, it needs to be big enough to fit a large steamer (roughly 25cm in diameter) snugly on top. Line the steamer basket with a circle of baking parchment. Place 3 buns in the steamer basket and place over the simmering water. Cover with the lid and steam for about 8 minutes, or until the buns are well risen, light and fluffy. Put to one side while the remaining 3 buns are cooked. While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray. While the buns are steaming, preheat a griddle pan over a high heat. Mix the chicken thighs with the soy sauce and sesame oil and massage well into the meat. Place on the hot griddle, opened out so they cook quickly. Griddle the chicken for about 5 minutes on each side, or until completely cooked through. If you don’t have a griddle pan, you can grill the chicken on a foil-lined tray. Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.) Mix all the ingredients for the sticky sauce together in a jug and pour over the chicken in the griddle. Cook for 20-30 seconds, turning the chicken until well coated with the bubbling sauce. Transfer to a board, sprinkle with toasted sesame seeds and slice thickly. (If grilling, you can return the chicken to the grill for a further 2-3 minutes.) Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies Put the buns on a board or serving platter and open up. Fill with the sticky chicken, fresh coriander and spring onions. Serve with lime wedges and finely sliced chillies" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2deb3bdbfd0cbffba9" }	317c5efce839c049fdf352241ff76ee346f0fcc88e7e72179c3aa3011621ce68	Bao recipe Bao buns An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bao_buns_56135_16x9.jpg Bao buns are deliciously light and fluffy and surprisingly easy to make at home. Jeremy Pang shares his foolproof method for great results every time. Looking for filling ideas for your bao? Try char siu pork, spicy vegan cauliflower or sticky chicken. For this recipe you will need a steamer. 265g/9½oz plain flour, plus extra for dusting¼ tsp salt1½ tsp fast action dried yeast2 tbsp caster sugar2 tsp baking powder2 tbsp vegetable or sunflower oil, plus extra for brushing 265g/9½oz plain flour, plus extra for dusting ¼ tsp salt 1½ tsp fast action dried yeast 2 tbsp caster sugar 2 tsp baking powder 2 tbsp vegetable or sunflower oil, plus extra for brushing Method Place the flour, salt, yeast, sugar and baking powder in a large bowl.Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon. Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough. Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size.To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough. Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes. Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam. Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen. Place the flour, salt, yeast, sugar and baking powder in a large bowl. Place the flour, salt, yeast, sugar and baking powder in a large bowl. Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon. Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon. Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough. Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough. Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size. Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size. To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough. To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough. Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes. Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes. Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam. Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam. Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen. Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen. Recipe tips If using a metal steamer, take care not to overfill with water and keep your bao away from the sides (as the steam can't escape, the sides of metal steamers can get quite wet which may make your bao soggy). Cover the top steamer basket with a clean tea towel to absorb any condensation and then place the lid on top. You may need slightly more or less water depending on how humid the air feels – if the air feels very dry, add a little more water, but if it is very humid, a little less water is required.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bao_buns_56135", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bao recipe", "content": "Bao buns An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bao_buns_56135_16x9.jpg Bao buns are deliciously light and fluffy and surprisingly easy to make at home. Jeremy Pang shares his foolproof method for great results every time. Looking for filling ideas for your bao? Try char siu pork, spicy vegan cauliflower or sticky chicken. For this recipe you will need a steamer. 265g/9½oz plain flour, plus extra for dusting¼ tsp salt1½ tsp fast action dried yeast2 tbsp caster sugar2 tsp baking powder2 tbsp vegetable or sunflower oil, plus extra for brushing 265g/9½oz plain flour, plus extra for dusting ¼ tsp salt 1½ tsp fast action dried yeast 2 tbsp caster sugar 2 tsp baking powder 2 tbsp vegetable or sunflower oil, plus extra for brushing Method Place the flour, salt, yeast, sugar and baking powder in a large bowl.Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon. Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough. Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size.To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough. Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes. Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam. Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen. Place the flour, salt, yeast, sugar and baking powder in a large bowl. Place the flour, salt, yeast, sugar and baking powder in a large bowl. Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon. Mix 1 tablespoon of the oil and 150ml/5fl oz warm water together in a jug (make sure the water is on the hotter side of warm to the touch). Pour half of the liquid into the bowl of dry ingredients and stir into the flour mixture using a spoon. Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough. Gradually add the rest of the liquid until all the flour has come away from the sides of the bowl. Once combined, remove the dough from the bowl and knead for 5–10 minutes until the dough is smooth and elastic. The dough should be fairly wet, but still manageable. If the dough is too sticky, use a little extra flour to dust the outside of the dough when kneading. If the dough feels a little dry, add a small amount of water to get a tacky feel to the dough. Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size. Once the dough is smooth and elastic, dust with 2 tablespoons of flour, scraping off any additional dough from the sides of the bowl. Knead 5–6 more times and then shape the dough into a rough ball. Coat the dough ball lightly with the remaining oil, cover the bowl with a damp cloth and leave in a warm, draught-free location for 1–1½ hours, or until doubled in size. To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough. To make hirata bao, the lip-shaped bao pictured above, roll the proved dough into a thick cylinder, similar to the size of a salami. Divide the cylinder into 7–8 pieces and roll each piece between the palms of your hands to create individual balls of dough. Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes. Roll until each ball is smooth. Press down on each ball of dough with your palm to flatten. Lightly flour a rolling pin and roll each flattened piece out further to make elongated oval shapes. Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam. Lightly brush the top of each oval with a little vegetable oil. Then gently fold one side over the top to form a lip-shaped bun. Cover with a damp cloth and set aside to rest for a further 15–20 minutes. After resting, the buns are ready to steam. Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen. Place 3–4 buns on greaseproof paper or non-stick baking paper in a bamboo steamer basket, leaving plenty of room between the buns. Stack the steamer baskets and cover with the lid. Half-fill a wok with boiling water and place over a high heat. (If using a metal steamer, see the Recipe Tips.) Add the steamer baskets and steam for 8 minutes, without removing the lid. Once steamed, the buns will be cooked through and well risen. Recipe tips If using a metal steamer, take care not to overfill with water and keep your bao away from the sides (as the steam can't escape, the sides of metal steamers can get quite wet which may make your bao soggy). Cover the top steamer basket with a clean tea towel to absorb any condensation and then place the lid on top. You may need slightly more or less water depending on how humid the air feels – if the air feels very dry, add a little more water, but if it is very humid, a little less water is required." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2eeb3bdbfd0cbffbaa" }	e0c9aef9845a232cce8afe4ce47bc5a092443a91148e6a2d4b833d3fdd521524	Vegan bao recipe Vegan bao with spicy cauliflower An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_bao_buns_with_13064_16x9.jpg These vegan Chinese fluffy steamed buns are paired with a sweet, spicy sticky filling. You’ll have time to get on with other things while the dough rises and the cauliflower bakes in the oven. Each serving provides 690 kcal, 18g protein, 112g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 10g fibre and 3.3g salt. For this recipe you will need a steamer, ideally bamboo. You can buy these from Asian supermarkets or online. 480g/1lb 1oz plain flour, plus extra for dusting20g/¾oz caster sugar ½ tsp salt1 sachet fast action dried yeast (about 7g or 1½ tsp)1 tsp baking powder100ml/3½fl oz oat milk, lukewarm 2 tsp sesame oil 480g/1lb 1oz plain flour, plus extra for dusting 20g/¾oz caster sugar ½ tsp salt 1 sachet fast action dried yeast (about 7g or 1½ tsp) 1 tsp baking powder 100ml/3½fl oz oat milk, lukewarm 2 tsp sesame oil 1 small cauliflower, cut into bite-sized florets2.5cm/1in fresh root ginger, peeled and finely grated4 garlic cloves, finely chopped1 red chilli, finely chopped3 tbsp tamari1 tsp brown sugar½ tsp salt 1 small cauliflower, cut into bite-sized florets 2.5cm/1in fresh root ginger, peeled and finely grated 4 garlic cloves, finely chopped 1 red chilli, finely chopped 3 tbsp tamari 1 tsp brown sugar ½ tsp salt 10 tsp vegan sriracha mayonnaise1 carrot, julienned or ribboned with a peeler1 spring onion, trimmed and cut into thin strips5 tsp sesame seeds few sprigs coriander (optional) 10 tsp vegan sriracha mayonnaise 1 carrot, julienned or ribboned with a peeler 1 spring onion, trimmed and cut into thin strips 5 tsp sesame seeds few sprigs coriander (optional) Method To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours). Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35–40 minutes, or until crispy.Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6–7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed. Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using. To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours). To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours). Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes. Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35–40 minutes, or until crispy. To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35–40 minutes, or until crispy. Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6–7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed. Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6–7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed. Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using. Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using. Recipe tips Instead of the crispy cauliflower, marinate chunks of aubergine in hoisin sauce and then bake until tender. Alternatively, try fried wild mushrooms and top with crunchy carrot, spring onion and coriander leaves.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/steamed_bao_buns_with_13064", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan bao recipe", "content": "Vegan bao with spicy cauliflower An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_bao_buns_with_13064_16x9.jpg These vegan Chinese fluffy steamed buns are paired with a sweet, spicy sticky filling. You’ll have time to get on with other things while the dough rises and the cauliflower bakes in the oven. Each serving provides 690 kcal, 18g protein, 112g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 10g fibre and 3.3g salt. For this recipe you will need a steamer, ideally bamboo. You can buy these from Asian supermarkets or online. 480g/1lb 1oz plain flour, plus extra for dusting20g/¾oz caster sugar ½ tsp salt1 sachet fast action dried yeast (about 7g or 1½ tsp)1 tsp baking powder100ml/3½fl oz oat milk, lukewarm 2 tsp sesame oil 480g/1lb 1oz plain flour, plus extra for dusting 20g/¾oz caster sugar ½ tsp salt 1 sachet fast action dried yeast (about 7g or 1½ tsp) 1 tsp baking powder 100ml/3½fl oz oat milk, lukewarm 2 tsp sesame oil 1 small cauliflower, cut into bite-sized florets2.5cm/1in fresh root ginger, peeled and finely grated4 garlic cloves, finely chopped1 red chilli, finely chopped3 tbsp tamari1 tsp brown sugar½ tsp salt 1 small cauliflower, cut into bite-sized florets 2.5cm/1in fresh root ginger, peeled and finely grated 4 garlic cloves, finely chopped 1 red chilli, finely chopped 3 tbsp tamari 1 tsp brown sugar ½ tsp salt 10 tsp vegan sriracha mayonnaise1 carrot, julienned or ribboned with a peeler1 spring onion, trimmed and cut into thin strips5 tsp sesame seeds few sprigs coriander (optional) 10 tsp vegan sriracha mayonnaise 1 carrot, julienned or ribboned with a peeler 1 spring onion, trimmed and cut into thin strips 5 tsp sesame seeds few sprigs coriander (optional) Method To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours). Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35–40 minutes, or until crispy.Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6–7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed. Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using. To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours). To make the buns, put all the dry ingredients in a large bowl and mix well. Add 125ml/4fl oz lukewarm water and the oat milk. Mix with your hands and bring together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until smooth and springy. Clean and lightly oil the bowl. Pop the dough back in the bowl, cover with a tea towel and leave in a warm place for 1 hour, or until doubled in size (if it's cold this may take up to 2 hours). Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes. Tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll the dough into a fat sausage shape (approx. 30cm/12in long). Slice the roll into eight to ten equal portions and shape each piece into a rough ball. Lightly flour a rolling pin and roll each ball into an oval shape. Lightly rub a tiny drop of sesame oil over the surface (to prevent the dough from sticking together) and fold in half. Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35–40 minutes, or until crispy. To make the cauliflower, mix all the ingredients together in a large bowl, adding 1 tablespoon of water to loosen the mixture, and marinate for 10 minutes. Tip onto a baking tray and bake for 35–40 minutes, or until crispy. Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6–7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed. Meanwhile, line a bamboo steamer with baking paper, then place three or four buns inside each steam basket. Steam for 6–7 minutes, until fluffy but firm and dry to the touch. Repeat until all the buns are steamed. Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using. Fill each bun with a teaspoon of sriracha mayonnaise and crispy cauliflower topped with shredded carrot, spring onion and ½ teaspoon of sesame seeds. Scatter with coriander, if using. Recipe tips Instead of the crispy cauliflower, marinate chunks of aubergine in hoisin sauce and then bake until tender. Alternatively, try fried wild mushrooms and top with crunchy carrot, spring onion and coriander leaves." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2eeb3bdbfd0cbffbab" }	15276f646f7f37b9afd38a6aa8bb964ebe86b76a98591a641dc6d1fdc340b126	Wok-fried cauliflower with honey soy hoisin recipe An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wok-fried_cauliflower_59082_16x9.jpg Ching He Huang’s wok-fried cauliflower is made with honey, soy sauce, hoisin and pine nuts. Use golden syrup or agave syrup instead of honey to make this vegan. Each serving provides 362 kcal, 12.7g protein, 37.2g carbohydrate (of which 26.7g sugars), 16.4g fat (of which 26.7g saturates), 8.1g fibre and 6.37g salt. 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp cornflour 1 tbsp rapeseed oil1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup)2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce 1 tbsp cornflour 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup) 2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce handful pine nutshandful snipped chives steamed jasmine rice, to serve handful pine nuts handful snipped chives steamed jasmine rice, to serve Method To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/wok-fried_cauliflower_59082", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Wok-fried cauliflower with honey soy hoisin recipe", "content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wok-fried_cauliflower_59082_16x9.jpg Ching He Huang’s wok-fried cauliflower is made with honey, soy sauce, hoisin and pine nuts. Use golden syrup or agave syrup instead of honey to make this vegan. Each serving provides 362 kcal, 12.7g protein, 37.2g carbohydrate (of which 26.7g sugars), 16.4g fat (of which 26.7g saturates), 8.1g fibre and 6.37g salt. 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets 1 tbsp cornflour 1 tbsp rapeseed oil1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup)2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce 1 tbsp cornflour 1 tbsp rapeseed oil 1 tbsp freshly grated root ginger 1 red chilli, seeds removed, finely chopped 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water) 1 tbsp clear honey (or golden syrup/agave syrup) 2 tbsp hoisin sauce 2 tbsp premium light soy sauce 1 tsp premium dark soy sauce handful pine nutshandful snipped chives steamed jasmine rice, to serve handful pine nuts handful snipped chives steamed jasmine rice, to serve Method To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2eeb3bdbfd0cbffbac" }	01b20aa1839bca1ab12e8d122fa4d1c40279e97bc7a54f4561a1206e7ad7e5c6	Vegetarian Chinese dumplings recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dumplings_82829_16x9.jpg You don't need a lot of time or effort to make these simple Chinese dumplings – stuffed with tofu, broccoli and ginger. 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes40g/1½oz firm tofu, drained, rinsed in cold water and crumbled60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated2.5cm/1in fresh root ginger, peeled and grated1 spring onion, trimmed and finely chopped¼ tsp salt½ vegetable stock cube, crumbled½ tsp golden caster sugar¼ tsp white pepper½ tsp sesame oil½ tsp sea salt1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets)10 sheets shop-bought dumpling wrappers 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes 40g/1½oz firm tofu, drained, rinsed in cold water and crumbled 60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated 2.5cm/1in fresh root ginger, peeled and grated 1 spring onion, trimmed and finely chopped ¼ tsp salt ½ vegetable stock cube, crumbled ½ tsp golden caster sugar ¼ tsp white pepper ½ tsp sesame oil ½ tsp sea salt 1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets) 10 sheets shop-bought dumpling wrappers 2 spring onions, sliced1 red chillies, julienned2 tbsp chopped fresh coriander leaves 2 spring onions, sliced 1 red chillies, julienned 2 tbsp chopped fresh coriander leaves Method To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well.Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve. To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well. To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/dumplings_82829", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetarian Chinese dumplings recipe", "content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dumplings_82829_16x9.jpg You don't need a lot of time or effort to make these simple Chinese dumplings – stuffed with tofu, broccoli and ginger. 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes40g/1½oz firm tofu, drained, rinsed in cold water and crumbled60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated2.5cm/1in fresh root ginger, peeled and grated1 spring onion, trimmed and finely chopped¼ tsp salt½ vegetable stock cube, crumbled½ tsp golden caster sugar¼ tsp white pepper½ tsp sesame oil½ tsp sea salt1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets)10 sheets shop-bought dumpling wrappers 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes 40g/1½oz firm tofu, drained, rinsed in cold water and crumbled 60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated 2.5cm/1in fresh root ginger, peeled and grated 1 spring onion, trimmed and finely chopped ¼ tsp salt ½ vegetable stock cube, crumbled ½ tsp golden caster sugar ¼ tsp white pepper ½ tsp sesame oil ½ tsp sea salt 1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets) 10 sheets shop-bought dumpling wrappers 2 spring onions, sliced1 red chillies, julienned2 tbsp chopped fresh coriander leaves 2 spring onions, sliced 1 red chillies, julienned 2 tbsp chopped fresh coriander leaves Method To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well.Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve. To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well. To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, pleat the ends in overlapping folds. Repeat with the remaining wrappers and mixture. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2eeb3bdbfd0cbffbad" }	7c70fe4f700b8863bf7d73cde61cdc63fb951bf2971b6f183744011702e1cc83	Prawn wontons recipe An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_wontons_46590_16x9.jpg These simple prawn wontons are cooked quickly in boiling water. It's a great recipe to try if you've never made dim sum before as the folding technique is easy and forgiving. 300g/10½oz raw king prawns, peeled, deveined and roughly chopped (defrost beforehand if using frozen)1 tsp grated fresh root ginger2 spring onions, finely sliced3 tsp cornflourpinch sugarpinch white pepperpinch salt1 tsp sesame oil1 pack wonton wrapperschilli oil (optional), to serve 300g/10½oz raw king prawns, peeled, deveined and roughly chopped (defrost beforehand if using frozen) 1 tsp grated fresh root ginger 2 spring onions, finely sliced 3 tsp cornflour pinch sugar pinch white pepper pinch salt 1 tsp sesame oil 1 pack wonton wrappers chilli oil (optional), to serve 2 tbsp black vinegar1 tbsp soy sauce¼ spring onion, finely sliced1 small red chilli, finely sliced 2 tbsp black vinegar 1 tbsp soy sauce ¼ spring onion, finely sliced 1 small red chilli, finely sliced Method Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil.Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well. Cover with a damp tea towel and repeat with more wrappers until all the filling is used.Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes.To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli.Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside. Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil. Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil. Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well. Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well. Cover with a damp tea towel and repeat with more wrappers until all the filling is used. Cover with a damp tea towel and repeat with more wrappers until all the filling is used. Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes. Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes. To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli. To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli. Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside. Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/prawn_wontons_46590", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Prawn wontons recipe", "content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_wontons_46590_16x9.jpg These simple prawn wontons are cooked quickly in boiling water. It's a great recipe to try if you've never made dim sum before as the folding technique is easy and forgiving. 300g/10½oz raw king prawns, peeled, deveined and roughly chopped (defrost beforehand if using frozen)1 tsp grated fresh root ginger2 spring onions, finely sliced3 tsp cornflourpinch sugarpinch white pepperpinch salt1 tsp sesame oil1 pack wonton wrapperschilli oil (optional), to serve 300g/10½oz raw king prawns, peeled, deveined and roughly chopped (defrost beforehand if using frozen) 1 tsp grated fresh root ginger 2 spring onions, finely sliced 3 tsp cornflour pinch sugar pinch white pepper pinch salt 1 tsp sesame oil 1 pack wonton wrappers chilli oil (optional), to serve 2 tbsp black vinegar1 tbsp soy sauce¼ spring onion, finely sliced1 small red chilli, finely sliced 2 tbsp black vinegar 1 tbsp soy sauce ¼ spring onion, finely sliced 1 small red chilli, finely sliced Method Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil.Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well. Cover with a damp tea towel and repeat with more wrappers until all the filling is used.Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes.To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli.Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside. Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil. Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil. Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well. Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well. Cover with a damp tea towel and repeat with more wrappers until all the filling is used. Cover with a damp tea towel and repeat with more wrappers until all the filling is used. Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes. Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes. To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli. To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli. Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside. Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2feb3bdbfd0cbffbae" }	7733e8d31e3c506e6b633f1664a6910c0c30318adeb4375a386ea8d87cadc07d	Crispy duck recipe To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the seasoning, place the cinnamon sticks, star anise, mandarin peel, ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl. Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets).Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until the meat is very tender and falling off the bone. Top up the water in the base pan with boiling water as and when needed. Place the duck in cold water for 15–20 minutes. Drain and pat dry. Once cool, either chill the duck in the fridge for a further hour, without covering, or freeze, ready to deep fry another time. Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen paper to drain and cool slightly. Steam the pancakes in a bamboo steamer for 5 minutes (or heat very briefly in the microwave). Once the duck is cool enough to handle, shred the meat. Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side. To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the seasoning, place the cinnamon sticks, star anise, mandarin peel, ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. To make the seasoning, place the cinnamon sticks, star anise, mandarin peel, ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl. Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl. Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets). Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets). Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until the meat is very tender and falling off the bone. Top up the water in the base pan with boiling water as and when needed. Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until the meat is very tender and falling off the bone. Top up the water in the base pan with boiling water as and when needed. Place the duck in cold water for 15–20 minutes. Drain and pat dry. Once cool, either chill the duck in the fridge for a further hour, without covering, or freeze, ready to deep fry another time. Place the duck in cold water for 15–20 minutes. Drain and pat dry. Once cool, either chill the duck in the fridge for a further hour, without covering, or freeze, ready to deep fry another time. Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen paper to drain and cool slightly. Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen paper to drain and cool slightly. Steam the pancakes in a bamboo steamer for 5 minutes (or heat very briefly in the microwave). Once the duck is cool enough to handle, shred the meat. Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side. Steam the pancakes in a bamboo steamer for 5 minutes (or heat very briefly in the microwave). Once the duck is cool enough to handle, shred the meat. Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/crispy_duck_78976", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crispy duck recipe", "content": "To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the seasoning, place the cinnamon sticks, star anise, mandarin peel, ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl. Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets).Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until the meat is very tender and falling off the bone. Top up the water in the base pan with boiling water as and when needed. Place the duck in cold water for 15–20 minutes. Drain and pat dry. Once cool, either chill the duck in the fridge for a further hour, without covering, or freeze, ready to deep fry another time. Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen paper to drain and cool slightly. Steam the pancakes in a bamboo steamer for 5 minutes (or heat very briefly in the microwave). Once the duck is cool enough to handle, shred the meat. Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side. To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the duck, place the duck in a large saucepan filled with boiling water and blanch for 3–5 minutes to remove any excess fatty impurities. To make the seasoning, place the cinnamon sticks, star anise, mandarin peel, ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. To make the seasoning, place the cinnamon sticks, star anise, mandarin peel, ginger and spring onions in a dry frying pan over a medium heat. Dry fry until you start to smell the sweet aroma of the spices. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Once blanched, cool the duck down by running under cold water, pat dry and place the duck halves skin-side down in a large bowl or roasting tin. Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl. Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Mix the dry toasted spices, rock salt and Shaoxing rice wine in a small bowl. Rub well all over the duck and fill the cavities of the duck with the peel and whole spices. Leave to cool completely, cover and chill in the fridge overnight. Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets). Set up a steamer with a good amount of water in the base pan. If cooking both pieces at the same time, you may need to use two layers to fit both duck halves (depending on the size of your steamer baskets). Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until the meat is very tender and falling off the bone. Top up the water in the base pan with boiling water as and when needed. Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming. Steam for 2 hours or until the meat is very tender and falling off the bone. Top up the water in the base pan with boiling water as and when needed. Place the duck in cold water for 15–20 minutes. Drain and pat dry. Once cool, either chill the duck in the fridge for a further hour, without covering, or freeze, ready to deep fry another time. Place the duck in cold water for 15–20 minutes. Drain and pat dry. Once cool, either chill the duck in the fridge for a further hour, without covering, or freeze, ready to deep fry another time. Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen paper to drain and cool slightly. Set up a deep-fat fryer or half-fill a wok with the oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately). Transfer to kitchen paper to drain and cool slightly. Steam the pancakes in a bamboo steamer for 5 minutes (or heat very briefly in the microwave). Once the duck is cool enough to handle, shred the meat. Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side. Steam the pancakes in a bamboo steamer for 5 minutes (or heat very briefly in the microwave). Once the duck is cool enough to handle, shred the meat. Serve the shredded duck and pancakes with the hoisin sauce, carrot, cucumber and spring onion on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2feb3bdbfd0cbffbaf" }	92d2f89344bb9a77a5bdebee4a9754eabcc260bd3ed11a9f35335f2c07b64716	Chinese dumplings recipe An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_dumplings_15833_16x9.jpg These easy Chinese dumplings are stuffed with pork mince, celery, mushroom, ginger and garlic and served in a spicy soy broth. They are shaped into the ingot shape, which is traditional for Lunar New Year and simple enough for beginners to master. 1 garlic clove, finely chopped3cm/1¼in fresh root ginger, peeled and finely chopped1 spring onion, finely chopped5 fresh coriander sprigs, finely chopped200g/7oz celery, finely chopped50g/1¾oz dried shiitake mushrooms (dried weight), soaked overnight, drained and finely chopped1–2 Chinese leaves, finely chopped100g/3½oz pork mince150g/5½oz raw tiger prawns, peeled and finely diced (optional)20 wonton wrapperssalt 1 garlic clove, finely chopped 3cm/1¼in fresh root ginger, peeled and finely chopped 1 spring onion, finely chopped 5 fresh coriander sprigs, finely chopped 200g/7oz celery, finely chopped 50g/1¾oz dried shiitake mushrooms (dried weight), soaked overnight, drained and finely chopped 1–2 Chinese leaves, finely chopped 100g/3½oz pork mince 150g/5½oz raw tiger prawns, peeled and finely diced (optional) 20 wonton wrappers salt 1 tsp salt¼ tsp white or black pepper½ tsp sugar1 tsp sesame oil 1 tsp salt ¼ tsp white or black pepper ½ tsp sugar 1 tsp sesame oil 1 tbsp vegetable or sunflower oil2 garlic cloves, finely chopped2–3 large red chillies, finely chopped½ tbsp light soy sauce200ml/7fl oz fresh chicken stock1 spring onion, finely slicedhandful fresh coriander stalks, chopped 1 tbsp vegetable or sunflower oil 2 garlic cloves, finely chopped 2–3 large red chillies, finely chopped ½ tbsp light soy sauce 200ml/7fl oz fresh chicken stock 1 spring onion, finely sliced handful fresh coriander stalks, chopped Method To make the wontons, put the garlic, ginger, spring onion, coriander, celery, shiitake mushrooms and Chinese leaves in a large bowl. Add the pork mince and prawns (if using) to the bowl. Mix all of the ingredients for the marinade together in a small bowl and add to the filling mixture. Mix everything together well. To create the wontons, place 1 teaspoon of the mushroom mixture in the centre of a wonton wrapper. Using the tip of your finger, wet all of the sides of the wrapper with cold water. Fold one of corners of the wrapper over the filling to its opposite corner and press pastry down to seal all sides and to form a triangle. Holding the base of the triangle with your thumbs, pull the two bottom corners of the triangle towards each other, then overlap the ends and press together to form a trough-shaped wonton. Set aside and fold all of the wontons in the same way.Bring a saucepan of water with a pinch of salt to the boil. Place the wontons in the boiling water and then lower the heat to a gentle simmer. This might need to be done in stages to avoid overcrowding. Boil the wontons for 3–4 minutes until they are floating at the top of the water and then cook for a further minute. Place all of the wontons in a large deep bowl that will easily have room for the broth.To make the broth, heat the oil over a medium heat in a saucepan and fry the garlic and chillies for 1–2 minutes before adding the soy sauce and chicken stock. Bring to the boil and simmer for 2–3 minutes. Add the spring onion and coriander to the stock just before pouring the broth over the wontons. To make the wontons, put the garlic, ginger, spring onion, coriander, celery, shiitake mushrooms and Chinese leaves in a large bowl. Add the pork mince and prawns (if using) to the bowl. Mix all of the ingredients for the marinade together in a small bowl and add to the filling mixture. Mix everything together well. To make the wontons, put the garlic, ginger, spring onion, coriander, celery, shiitake mushrooms and Chinese leaves in a large bowl. Add the pork mince and prawns (if using) to the bowl. Mix all of the ingredients for the marinade together in a small bowl and add to the filling mixture. Mix everything together well. To create the wontons, place 1 teaspoon of the mushroom mixture in the centre of a wonton wrapper. Using the tip of your finger, wet all of the sides of the wrapper with cold water. Fold one of corners of the wrapper over the filling to its opposite corner and press pastry down to seal all sides and to form a triangle. Holding the base of the triangle with your thumbs, pull the two bottom corners of the triangle towards each other, then overlap the ends and press together to form a trough-shaped wonton. Set aside and fold all of the wontons in the same way. To create the wontons, place 1 teaspoon of the mushroom mixture in the centre of a wonton wrapper. Using the tip of your finger, wet all of the sides of the wrapper with cold water. Fold one of corners of the wrapper over the filling to its opposite corner and press pastry down to seal all sides and to form a triangle. Holding the base of the triangle with your thumbs, pull the two bottom corners of the triangle towards each other, then overlap the ends and press together to form a trough-shaped wonton. Set aside and fold all of the wontons in the same way. Bring a saucepan of water with a pinch of salt to the boil. Place the wontons in the boiling water and then lower the heat to a gentle simmer. This might need to be done in stages to avoid overcrowding. Boil the wontons for 3–4 minutes until they are floating at the top of the water and then cook for a further minute. Place all of the wontons in a large deep bowl that will easily have room for the broth. Bring a saucepan of water with a pinch of salt to the boil. Place the wontons in the boiling water and then lower the heat to a gentle simmer. This might need to be done in stages to avoid overcrowding. Boil the wontons for 3–4 minutes until they are floating at the top of the water and then cook for a further minute. Place all of the wontons in a large deep bowl that will easily have room for the broth. To make the broth, heat the oil over a medium heat in a saucepan and fry the garlic and chillies for 1–2 minutes before adding the soy sauce and chicken stock. Bring to the boil and simmer for 2–3 minutes. Add the spring onion and coriander to the stock just before pouring the broth over the wontons. To make the broth, heat the oil over a medium heat in a saucepan and fry the garlic and chillies for 1–2 minutes before adding the soy sauce and chicken stock. Bring to the boil and simmer for 2–3 minutes. Add the spring onion and coriander to the stock just before pouring the broth over the wontons.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chinese_dumplings_15833", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chinese dumplings recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_dumplings_15833_16x9.jpg These easy Chinese dumplings are stuffed with pork mince, celery, mushroom, ginger and garlic and served in a spicy soy broth. They are shaped into the ingot shape, which is traditional for Lunar New Year and simple enough for beginners to master. 1 garlic clove, finely chopped3cm/1¼in fresh root ginger, peeled and finely chopped1 spring onion, finely chopped5 fresh coriander sprigs, finely chopped200g/7oz celery, finely chopped50g/1¾oz dried shiitake mushrooms (dried weight), soaked overnight, drained and finely chopped1–2 Chinese leaves, finely chopped100g/3½oz pork mince150g/5½oz raw tiger prawns, peeled and finely diced (optional)20 wonton wrapperssalt 1 garlic clove, finely chopped 3cm/1¼in fresh root ginger, peeled and finely chopped 1 spring onion, finely chopped 5 fresh coriander sprigs, finely chopped 200g/7oz celery, finely chopped 50g/1¾oz dried shiitake mushrooms (dried weight), soaked overnight, drained and finely chopped 1–2 Chinese leaves, finely chopped 100g/3½oz pork mince 150g/5½oz raw tiger prawns, peeled and finely diced (optional) 20 wonton wrappers salt 1 tsp salt¼ tsp white or black pepper½ tsp sugar1 tsp sesame oil 1 tsp salt ¼ tsp white or black pepper ½ tsp sugar 1 tsp sesame oil 1 tbsp vegetable or sunflower oil2 garlic cloves, finely chopped2–3 large red chillies, finely chopped½ tbsp light soy sauce200ml/7fl oz fresh chicken stock1 spring onion, finely slicedhandful fresh coriander stalks, chopped 1 tbsp vegetable or sunflower oil 2 garlic cloves, finely chopped 2–3 large red chillies, finely chopped ½ tbsp light soy sauce 200ml/7fl oz fresh chicken stock 1 spring onion, finely sliced handful fresh coriander stalks, chopped Method To make the wontons, put the garlic, ginger, spring onion, coriander, celery, shiitake mushrooms and Chinese leaves in a large bowl. Add the pork mince and prawns (if using) to the bowl. Mix all of the ingredients for the marinade together in a small bowl and add to the filling mixture. Mix everything together well. To create the wontons, place 1 teaspoon of the mushroom mixture in the centre of a wonton wrapper. Using the tip of your finger, wet all of the sides of the wrapper with cold water. Fold one of corners of the wrapper over the filling to its opposite corner and press pastry down to seal all sides and to form a triangle. Holding the base of the triangle with your thumbs, pull the two bottom corners of the triangle towards each other, then overlap the ends and press together to form a trough-shaped wonton. Set aside and fold all of the wontons in the same way.Bring a saucepan of water with a pinch of salt to the boil. Place the wontons in the boiling water and then lower the heat to a gentle simmer. This might need to be done in stages to avoid overcrowding. Boil the wontons for 3–4 minutes until they are floating at the top of the water and then cook for a further minute. Place all of the wontons in a large deep bowl that will easily have room for the broth.To make the broth, heat the oil over a medium heat in a saucepan and fry the garlic and chillies for 1–2 minutes before adding the soy sauce and chicken stock. Bring to the boil and simmer for 2–3 minutes. Add the spring onion and coriander to the stock just before pouring the broth over the wontons. To make the wontons, put the garlic, ginger, spring onion, coriander, celery, shiitake mushrooms and Chinese leaves in a large bowl. Add the pork mince and prawns (if using) to the bowl. Mix all of the ingredients for the marinade together in a small bowl and add to the filling mixture. Mix everything together well. To make the wontons, put the garlic, ginger, spring onion, coriander, celery, shiitake mushrooms and Chinese leaves in a large bowl. Add the pork mince and prawns (if using) to the bowl. Mix all of the ingredients for the marinade together in a small bowl and add to the filling mixture. Mix everything together well. To create the wontons, place 1 teaspoon of the mushroom mixture in the centre of a wonton wrapper. Using the tip of your finger, wet all of the sides of the wrapper with cold water. Fold one of corners of the wrapper over the filling to its opposite corner and press pastry down to seal all sides and to form a triangle. Holding the base of the triangle with your thumbs, pull the two bottom corners of the triangle towards each other, then overlap the ends and press together to form a trough-shaped wonton. Set aside and fold all of the wontons in the same way. To create the wontons, place 1 teaspoon of the mushroom mixture in the centre of a wonton wrapper. Using the tip of your finger, wet all of the sides of the wrapper with cold water. Fold one of corners of the wrapper over the filling to its opposite corner and press pastry down to seal all sides and to form a triangle. Holding the base of the triangle with your thumbs, pull the two bottom corners of the triangle towards each other, then overlap the ends and press together to form a trough-shaped wonton. Set aside and fold all of the wontons in the same way. Bring a saucepan of water with a pinch of salt to the boil. Place the wontons in the boiling water and then lower the heat to a gentle simmer. This might need to be done in stages to avoid overcrowding. Boil the wontons for 3–4 minutes until they are floating at the top of the water and then cook for a further minute. Place all of the wontons in a large deep bowl that will easily have room for the broth. Bring a saucepan of water with a pinch of salt to the boil. Place the wontons in the boiling water and then lower the heat to a gentle simmer. This might need to be done in stages to avoid overcrowding. Boil the wontons for 3–4 minutes until they are floating at the top of the water and then cook for a further minute. Place all of the wontons in a large deep bowl that will easily have room for the broth. To make the broth, heat the oil over a medium heat in a saucepan and fry the garlic and chillies for 1–2 minutes before adding the soy sauce and chicken stock. Bring to the boil and simmer for 2–3 minutes. Add the spring onion and coriander to the stock just before pouring the broth over the wontons. To make the broth, heat the oil over a medium heat in a saucepan and fry the garlic and chillies for 1–2 minutes before adding the soy sauce and chicken stock. Bring to the boil and simmer for 2–3 minutes. Add the spring onion and coriander to the stock just before pouring the broth over the wontons." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc2feb3bdbfd0cbffbb0" }	989c641b4a2752a3f6f9e9e4dc38da68ce427528a3c3ffac59a4256550415e26	Steamed Cantonese-style fish with spicy noodles recipe An average of 3.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedcantonesestyl_66273_16x9.jpg This delicious recipe is healthy and low fat without compromising on flavour. 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot1 tsp coarse sea salt or plain salt1½ tbsp finely shredded fresh root ginger3 tbsp finely shredded spring onions1 tbsp light soy sauce2 tbsp dark soy sauce1 tbsp groundnut oil2 tsp sesame oilfresh coriander sprigs, to garnish 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot 1 tsp coarse sea salt or plain salt 1½ tbsp finely shredded fresh root ginger 3 tbsp finely shredded spring onions 1 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp groundnut oil 2 tsp sesame oil fresh coriander sprigs, to garnish 450g/1lb dried or fresh egg noodles3½ tbsp sesame oil 1½ tbsp finely chopped garlic3 tbsp finely chopped spring onions2 tbsp light soy sauce2 tbsp dark soy sauce3 tbsp sesame paste1 tbsp chilli bean sauce2 tbsp chilli oil2 tbsp Chinese white rice vinegar or cider vinegar2 tsp Sichuan peppercorns, roasted and ground1 tsp freshly ground black pepper2 tsp sugar 450g/1lb dried or fresh egg noodles 3½ tbsp sesame oil 1½ tbsp finely chopped garlic 3 tbsp finely chopped spring onions 2 tbsp light soy sauce 2 tbsp dark soy sauce 3 tbsp sesame paste 1 tbsp chilli bean sauce 2 tbsp chilli oil 2 tbsp Chinese white rice vinegar or cider vinegar 2 tsp Sichuan peppercorns, roasted and ground 1 tsp freshly ground black pepper 2 tsp sugar Method To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top.Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist.Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on the side. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on the side. Garnish the fish with the coriander and serve with the noodles on the side.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/steamedcantonesestyl_66273", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Steamed Cantonese-style fish with spicy noodles recipe", "content": "An average of 3.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedcantonesestyl_66273_16x9.jpg This delicious recipe is healthy and low fat without compromising on flavour. 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot1 tsp coarse sea salt or plain salt1½ tbsp finely shredded fresh root ginger3 tbsp finely shredded spring onions1 tbsp light soy sauce2 tbsp dark soy sauce1 tbsp groundnut oil2 tsp sesame oilfresh coriander sprigs, to garnish 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot 1 tsp coarse sea salt or plain salt 1½ tbsp finely shredded fresh root ginger 3 tbsp finely shredded spring onions 1 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp groundnut oil 2 tsp sesame oil fresh coriander sprigs, to garnish 450g/1lb dried or fresh egg noodles3½ tbsp sesame oil 1½ tbsp finely chopped garlic3 tbsp finely chopped spring onions2 tbsp light soy sauce2 tbsp dark soy sauce3 tbsp sesame paste1 tbsp chilli bean sauce2 tbsp chilli oil2 tbsp Chinese white rice vinegar or cider vinegar2 tsp Sichuan peppercorns, roasted and ground1 tsp freshly ground black pepper2 tsp sugar 450g/1lb dried or fresh egg noodles 3½ tbsp sesame oil 1½ tbsp finely chopped garlic 3 tbsp finely chopped spring onions 2 tbsp light soy sauce 2 tbsp dark soy sauce 3 tbsp sesame paste 1 tbsp chilli bean sauce 2 tbsp chilli oil 2 tbsp Chinese white rice vinegar or cider vinegar 2 tsp Sichuan peppercorns, roasted and ground 1 tsp freshly ground black pepper 2 tsp sugar Method To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top.Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist.Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on the side. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and squeeze the ginger over the top. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Heat the sesame oil in a wok over a medium heat, and add the garlic and spring onions. Fry for 1 minute, then add the soy sauces, sesame paste, chilli paste, chilli oil and vinegar and mix well. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Mix the ground peppers and sugar together in a bowl and add to the wok. Add the noodles and mix well to combine. Garnish the fish with the coriander and serve with the noodles on the side. Garnish the fish with the coriander and serve with the noodles on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc30eb3bdbfd0cbffbb1" }	8facec36e50e4172e68acfd75d45a4d388e04bd8aa41a481d2cb901411b6c170	Braised egg dumplings in chilli broth recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_egg_dumplings_in_80343_16x9.jpg If pleated dumplings are a bit intimidating, or you don't have shop-bought wrappers, you can make dumplings from eggs. It's as simple as making an omelette, and perfect for using up leftover veg and meat, tofu or seafood. 4 free-range eggs¼ tsp salt½ tsp sesame oil1 tbsp vegetable oil 4 free-range eggs ¼ tsp salt ½ tsp sesame oil 1 tbsp vegetable oil 1 garlic clove, finely chopped1 spring onion, finely chopped1 carrot, finely choppedhandful shiitake mushrooms, finely choppedhandful kale, cabbage or Chinese leaf, finely chopped100g/3½oz pork mince, tofu or prawns, finely chopped (optional)½ tsp caster sugar1 tsp sesame oil¼ tsp salt and pinch black pepper 1 garlic clove, finely chopped 1 spring onion, finely chopped 1 carrot, finely chopped handful shiitake mushrooms, finely chopped handful kale, cabbage or Chinese leaf, finely chopped 100g/3½oz pork mince, tofu or prawns, finely chopped (optional) ½ tsp caster sugar 1 tsp sesame oil ¼ tsp salt and pinch black pepper 1 tsp chilli paste1 tbsp oyster sauce, or vegetarian stir-fry sauce1 tbsp light soy saucedash dark soy sauce300ml/10fl oz chicken or vegetable stock1 tbsp vegetable oil½ thumb-sized piece of ginger, peeled and thinly sliced1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve2 tsp cornflour 1 tsp chilli paste 1 tbsp oyster sauce, or vegetarian stir-fry sauce 1 tbsp light soy sauce dash dark soy sauce 300ml/10fl oz chicken or vegetable stock 1 tbsp vegetable oil ½ thumb-sized piece of ginger, peeled and thinly sliced 1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve 2 tsp cornflour 1 large red chilli, thinly slicedsteamed jasmine rice 1 large red chilli, thinly sliced steamed jasmine rice Method To make the dumplings, beat the eggs with the salt and sesame oil. Set aside.To make the filling, mix all the ingredients together in a bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside.To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside.To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute.Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. To make the dumplings, beat the eggs with the salt and sesame oil. Set aside. To make the dumplings, beat the eggs with the salt and sesame oil. Set aside. To make the filling, mix all the ingredients together in a bowl and set aside. To make the filling, mix all the ingredients together in a bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside. To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside. To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute. Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. Recipe tips When adding the egg to the pan, don’t worry about keeping it in a perfect circle – it almost always forms a rough semicircle when you fold it over. If it doesn’t, you can cut around the dumplings once cooked. Don’t feel like you have to stick to the recipe for the filling, rather use it as a guide to add what you’ve got and show your friends you can cook something from nothing.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/braised_egg_dumplings_in_80343", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Braised egg dumplings in chilli broth recipe", "content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_egg_dumplings_in_80343_16x9.jpg If pleated dumplings are a bit intimidating, or you don't have shop-bought wrappers, you can make dumplings from eggs. It's as simple as making an omelette, and perfect for using up leftover veg and meat, tofu or seafood. 4 free-range eggs¼ tsp salt½ tsp sesame oil1 tbsp vegetable oil 4 free-range eggs ¼ tsp salt ½ tsp sesame oil 1 tbsp vegetable oil 1 garlic clove, finely chopped1 spring onion, finely chopped1 carrot, finely choppedhandful shiitake mushrooms, finely choppedhandful kale, cabbage or Chinese leaf, finely chopped100g/3½oz pork mince, tofu or prawns, finely chopped (optional)½ tsp caster sugar1 tsp sesame oil¼ tsp salt and pinch black pepper 1 garlic clove, finely chopped 1 spring onion, finely chopped 1 carrot, finely chopped handful shiitake mushrooms, finely chopped handful kale, cabbage or Chinese leaf, finely chopped 100g/3½oz pork mince, tofu or prawns, finely chopped (optional) ½ tsp caster sugar 1 tsp sesame oil ¼ tsp salt and pinch black pepper 1 tsp chilli paste1 tbsp oyster sauce, or vegetarian stir-fry sauce1 tbsp light soy saucedash dark soy sauce300ml/10fl oz chicken or vegetable stock1 tbsp vegetable oil½ thumb-sized piece of ginger, peeled and thinly sliced1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve2 tsp cornflour 1 tsp chilli paste 1 tbsp oyster sauce, or vegetarian stir-fry sauce 1 tbsp light soy sauce dash dark soy sauce 300ml/10fl oz chicken or vegetable stock 1 tbsp vegetable oil ½ thumb-sized piece of ginger, peeled and thinly sliced 1 spring onion, the white cut into 3cm/1in pieces, the green finely sliced to serve 2 tsp cornflour 1 large red chilli, thinly slicedsteamed jasmine rice 1 large red chilli, thinly sliced steamed jasmine rice Method To make the dumplings, beat the eggs with the salt and sesame oil. Set aside.To make the filling, mix all the ingredients together in a bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside.To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside.To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute.Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. To make the dumplings, beat the eggs with the salt and sesame oil. Set aside. To make the dumplings, beat the eggs with the salt and sesame oil. Set aside. To make the filling, mix all the ingredients together in a bowl and set aside. To make the filling, mix all the ingredients together in a bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside. To make the broth, combine the chilli paste, oyster sauce, light and dark soy sauces and stock in a seperate bowl and set aside. To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. To cook the dumplings, heat the vegetable oil in a frying pan over a medium heat. Pour 1–2 tablespoons of the beaten egg into the pan and try to keep it in one spot with a spatula to create a mini omelette. Reduce the heat to low so the egg doesn’t cook too quickly. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside. Spoon a teaspoon of the filling into the centre of the egg, then fold the egg over. Press the sides of the semicircle down so the egg seals around the filling. Remove to a plate and repeat until all the egg and filling has been used up. Set aside. To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. To finish the chilli broth, heat the vegetable oil in a saucepan, clay pot or small casserole dish over a medium heat. Fry the sliced ginger and the white parts of the spring onion until the ginger turns golden brown. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute. Pour the chilli broth mixture into the pan and bring to the boil. Mix the cornflour with 2 teaspoons cold water to make a paste, then add it to the sauce. Stir in and boil for another minute. Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Turn the heat down to a simmer and place the egg dumplings carefully into the sauce. Simmer for 8–10 minutes without moving the dumplings too much as they can be delicate. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. Garnish with the red chilli and green parts of the spring onion. Serve with freshly cooked jasmine rice. Recipe tips When adding the egg to the pan, don’t worry about keeping it in a perfect circle – it almost always forms a rough semicircle when you fold it over. If it doesn’t, you can cut around the dumplings once cooked. Don’t feel like you have to stick to the recipe for the filling, rather use it as a guide to add what you’ve got and show your friends you can cook something from nothing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc30eb3bdbfd0cbffbb2" }	06e56110f3ea4737c9e3ab91326d595bb07421825408754e32e39744c474ea21	Celebratory pork and prawn dumplings recipe An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebratory_pork_and_92967_16x9.jpg A platter of delicious dumplings to bring out at a party – a real crowd pleaser that can be prepared in advance and cooked from frozen. To make this recipe you'll need a bamboo steamer. 5g/⅛oz dried wood ear mushrooms10g/⅓oz dried shitake mushrooms3 spring onions 8cm/3¼in piece fresh ginger, peeled and finely chopped400g/14oz 20% fat pork mince150g/5½oz raw prawns, roughly chopped1 tbsp cornflour1 tbsp soy sauce1 tbsp sesame oil2 tbsp fish sauce2 tbsp panko breadcrumbs½ tbsp sugar20–24 wonton wrappers 5g/⅛oz dried wood ear mushrooms 10g/⅓oz dried shitake mushrooms 3 spring onions 8cm/3¼in piece fresh ginger, peeled and finely chopped 400g/14oz 20% fat pork mince 150g/5½oz raw prawns, roughly chopped 1 tbsp cornflour 1 tbsp soy sauce 1 tbsp sesame oil 2 tbsp fish sauce 2 tbsp panko breadcrumbs ½ tbsp sugar 20–24 wonton wrappers soy saucechilli oil 1 red chilli, finely sliced soy sauce chilli oil 1 red chilli, finely sliced Method To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl.Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined.To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling.Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have.Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl. To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl. Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined. Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined. To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling. Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have. Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have. Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. Recipe tips If you don’t have a steamer, you can cook the dumplings in boiling water. Just make sure the wrappers encase the filling. This works just as well with chicken mince rather than pork and prawns. You can add as much or as little chilli as you like – adjust it to suit your palette. Get creative – there are all sorts of dumplings out there so give a few different shapes a go. To get ahead you can make loads of these dumplings and put them straight into the freezer instead of steaming. Just steam for a little longer if cooking from frozen.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/celebratory_pork_and_92967", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Celebratory pork and prawn dumplings recipe", "content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebratory_pork_and_92967_16x9.jpg A platter of delicious dumplings to bring out at a party – a real crowd pleaser that can be prepared in advance and cooked from frozen. To make this recipe you'll need a bamboo steamer. 5g/⅛oz dried wood ear mushrooms10g/⅓oz dried shitake mushrooms3 spring onions 8cm/3¼in piece fresh ginger, peeled and finely chopped400g/14oz 20% fat pork mince150g/5½oz raw prawns, roughly chopped1 tbsp cornflour1 tbsp soy sauce1 tbsp sesame oil2 tbsp fish sauce2 tbsp panko breadcrumbs½ tbsp sugar20–24 wonton wrappers 5g/⅛oz dried wood ear mushrooms 10g/⅓oz dried shitake mushrooms 3 spring onions 8cm/3¼in piece fresh ginger, peeled and finely chopped 400g/14oz 20% fat pork mince 150g/5½oz raw prawns, roughly chopped 1 tbsp cornflour 1 tbsp soy sauce 1 tbsp sesame oil 2 tbsp fish sauce 2 tbsp panko breadcrumbs ½ tbsp sugar 20–24 wonton wrappers soy saucechilli oil 1 red chilli, finely sliced soy sauce chilli oil 1 red chilli, finely sliced Method To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl.Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined.To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling.Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have.Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl. To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl. Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined. Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined. To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling. Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have. Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have. Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. Recipe tips If you don’t have a steamer, you can cook the dumplings in boiling water. Just make sure the wrappers encase the filling. This works just as well with chicken mince rather than pork and prawns. You can add as much or as little chilli as you like – adjust it to suit your palette. Get creative – there are all sorts of dumplings out there so give a few different shapes a go. To get ahead you can make loads of these dumplings and put them straight into the freezer instead of steaming. Just steam for a little longer if cooking from frozen." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc30eb3bdbfd0cbffbb3" }	a61a17babdb09b671e39655b8c24c8bd459b75911194eb894ce0dfa8554bf74b	Black bean tofu chow mein recipe An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_mein_41824_16x9.jpg Parts of this tofu chow mein represent good luck and fortune – noodles for longevity and the golden tofu cubes for ingots of gold. A delicious vegan stir fry for Chinese New Year. 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes120g/4½oz cornflour2 pinches sea salt 2 pinches ground white pepper pinch dried chilli flakes 300ml/10fl oz rapeseed oil, for frying 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes 120g/4½oz cornflour 2 pinches sea salt 2 pinches ground white pepper pinch dried chilli flakes 300ml/10fl oz rapeseed oil, for frying 1 pack Dao Shiow Mein (knife-cut noodles) or other wide noodles1 tbsp rapeseed oil5 garlic cloves, finely chopped1 tbsp peeled and freshly grated ginger1 medium red chilli, seeds removed, finely chopped 1 bird’s-eye chilli, seeds removed, finely chopped (optional)1 tbsp fermented salted black beans, rinsed and crushed1 tbsp yellow bean paste (or miso)1 tbsp Shaoxing rice wine (or dry sherry)2 green peppers, cut into 15mm pieces350ml/12fl oz vegetable stock 1 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp cornflour 1 pack Dao Shiow Mein (knife-cut noodles) or other wide noodles 1 tbsp rapeseed oil 5 garlic cloves, finely chopped 1 tbsp peeled and freshly grated ginger 1 medium red chilli, seeds removed, finely chopped 1 bird’s-eye chilli, seeds removed, finely chopped (optional) 1 tbsp fermented salted black beans, rinsed and crushed 1 tbsp yellow bean paste (or miso) 1 tbsp Shaoxing rice wine (or dry sherry) 2 green peppers, cut into 15mm pieces 350ml/12fl oz vegetable stock 1 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp cornflour 1 red chilli, thinly sliced1–2 tbsp soy sauce4 spring onions, thinly sliced 1 red chilli, thinly sliced 1–2 tbsp soy sauce 4 spring onions, thinly sliced Method To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely. Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove the tofu with a slotted spoon and drain on kitchen paper. Don't worry if some of the pieces stick together.To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later.Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds.Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the soy sauce.Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute.To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately. To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely. To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely. Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove the tofu with a slotted spoon and drain on kitchen paper. Don't worry if some of the pieces stick together. Carefully remove the tofu with a slotted spoon and drain on kitchen paper. Don't worry if some of the pieces stick together. To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later. To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later. Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the soy sauce. Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the soy sauce. Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute. Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute. To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately. To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately. Recipe tips You can buy ready fried tofu, but this method shows how to get it really crisp.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tofu_mein_41824", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Black bean tofu chow mein recipe", "content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_mein_41824_16x9.jpg Parts of this tofu chow mein represent good luck and fortune – noodles for longevity and the golden tofu cubes for ingots of gold. A delicious vegan stir fry for Chinese New Year. 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes120g/4½oz cornflour2 pinches sea salt 2 pinches ground white pepper pinch dried chilli flakes 300ml/10fl oz rapeseed oil, for frying 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes 120g/4½oz cornflour 2 pinches sea salt 2 pinches ground white pepper pinch dried chilli flakes 300ml/10fl oz rapeseed oil, for frying 1 pack Dao Shiow Mein (knife-cut noodles) or other wide noodles1 tbsp rapeseed oil5 garlic cloves, finely chopped1 tbsp peeled and freshly grated ginger1 medium red chilli, seeds removed, finely chopped 1 bird’s-eye chilli, seeds removed, finely chopped (optional)1 tbsp fermented salted black beans, rinsed and crushed1 tbsp yellow bean paste (or miso)1 tbsp Shaoxing rice wine (or dry sherry)2 green peppers, cut into 15mm pieces350ml/12fl oz vegetable stock 1 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp cornflour 1 pack Dao Shiow Mein (knife-cut noodles) or other wide noodles 1 tbsp rapeseed oil 5 garlic cloves, finely chopped 1 tbsp peeled and freshly grated ginger 1 medium red chilli, seeds removed, finely chopped 1 bird’s-eye chilli, seeds removed, finely chopped (optional) 1 tbsp fermented salted black beans, rinsed and crushed 1 tbsp yellow bean paste (or miso) 1 tbsp Shaoxing rice wine (or dry sherry) 2 green peppers, cut into 15mm pieces 350ml/12fl oz vegetable stock 1 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp cornflour 1 red chilli, thinly sliced1–2 tbsp soy sauce4 spring onions, thinly sliced 1 red chilli, thinly sliced 1–2 tbsp soy sauce 4 spring onions, thinly sliced Method To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely. Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove the tofu with a slotted spoon and drain on kitchen paper. Don't worry if some of the pieces stick together.To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later.Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds.Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the soy sauce.Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute.To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately. To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely. To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely. Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove the tofu with a slotted spoon and drain on kitchen paper. Don't worry if some of the pieces stick together. Carefully remove the tofu with a slotted spoon and drain on kitchen paper. Don't worry if some of the pieces stick together. To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later. To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later. Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the soy sauce. Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the soy sauce. Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute. Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute. To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately. To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately. Recipe tips You can buy ready fried tofu, but this method shows how to get it really crisp." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc30eb3bdbfd0cbffbb4" }	faa2d3e5d990504c1b996112757577826435ace3b2565de856ebab4492b12f79	General Tso’s chicken recipe An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/general_tsos_chicken_94858_16x9.jpg How hot do you like it? This version of the American take-out classic General Tso’s chicken is more fiery but utterly delicious. 1 tbsp yellow bean sauce2 tbsp low-sodium light soy sauce1 tbsp tomato purée1 tbsp rice vinegar1 tbsp hot chilli sauce 1 tsp light brown sugar or honey1 tsp dark soy sauce 1 tbsp yellow bean sauce 2 tbsp low-sodium light soy sauce 1 tbsp tomato purée 1 tbsp rice vinegar 1 tbsp hot chilli sauce 1 tsp light brown sugar or honey 1 tsp dark soy sauce 1 tbsp potato flour or cornflour350g/12oz (4 small) chicken thighs, deboned, skinned and cut into 1x2.5cm/½x1in strips1 tbsp rapeseed oil2 garlic cloves, smashed5 dried Sichuan chillies1 onion, cut into 2cm/¾in cubes1 large red pepper, seeds removed, cut into 2cm/¾in cubes1 tbsp Shaoxing rice wine or dry sherry4 spring onions, cut into 2cm/¾in pieces75g/2½oz peanuts, toasted and choppedsea salt and ground white pepper toasted sesame seeds, to garnish 1 tbsp potato flour or cornflour 350g/12oz (4 small) chicken thighs, deboned, skinned and cut into 1x2.5cm/½x1in strips 1 tbsp rapeseed oil 2 garlic cloves, smashed 5 dried Sichuan chillies 1 onion, cut into 2cm/¾in cubes 1 large red pepper, seeds removed, cut into 2cm/¾in cubes 1 tbsp Shaoxing rice wine or dry sherry 4 spring onions, cut into 2cm/¾in pieces 75g/2½oz peanuts, toasted and chopped sea salt and ground white pepper toasted sesame seeds, to garnish 300g/10½oz thin egg noodles2 tsp toasted sesame oil1 tbsp rapeseed oil 100g/3½oz Chinese garlic chives, cut on an angle to 5mm/¼in pieces 100g/3½oz dried Chinese mushrooms, soaked in hot water for 20 minutes, stem discarded, cut into 5mm/¼in strips 1 tbsp Shaoxing rice wine1 tbsp mushroom sauce or oyster sauce pinch caster sugar 2 tbsp low-sodium light soy sauce handful of beansprouts1 spring onion, thinly sliced, to garnish (optional) 300g/10½oz thin egg noodles 2 tsp toasted sesame oil 1 tbsp rapeseed oil 100g/3½oz Chinese garlic chives, cut on an angle to 5mm/¼in pieces 100g/3½oz dried Chinese mushrooms, soaked in hot water for 20 minutes, stem discarded, cut into 5mm/¼in strips 1 tbsp Shaoxing rice wine 1 tbsp mushroom sauce or oyster sauce pinch caster sugar 2 tbsp low-sodium light soy sauce handful of beansprouts 1 spring onion, thinly sliced, to garnish (optional) Method For the chicken, mix all the sauce ingredients in a bowl and set aside.Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges. Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through. Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles.For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds. Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken. For the chicken, mix all the sauce ingredients in a bowl and set aside. For the chicken, mix all the sauce ingredients in a bowl and set aside. Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well. Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges. Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through. Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through. Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles. Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles. For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds. For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds. Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken. Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/general_tsos_chicken_94858", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "General Tso’s chicken 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/general_tsos_chicken_94858_16x9.jpg How hot do you like it? This version of the American take-out classic General Tso’s chicken is more fiery but utterly delicious. 1 tbsp yellow bean sauce2 tbsp low-sodium light soy sauce1 tbsp tomato purée1 tbsp rice vinegar1 tbsp hot chilli sauce 1 tsp light brown sugar or honey1 tsp dark soy sauce 1 tbsp yellow bean sauce 2 tbsp low-sodium light soy sauce 1 tbsp tomato purée 1 tbsp rice vinegar 1 tbsp hot chilli sauce 1 tsp light brown sugar or honey 1 tsp dark soy sauce 1 tbsp potato flour or cornflour350g/12oz (4 small) chicken thighs, deboned, skinned and cut into 1x2.5cm/½x1in strips1 tbsp rapeseed oil2 garlic cloves, smashed5 dried Sichuan chillies1 onion, cut into 2cm/¾in cubes1 large red pepper, seeds removed, cut into 2cm/¾in cubes1 tbsp Shaoxing rice wine or dry sherry4 spring onions, cut into 2cm/¾in pieces75g/2½oz peanuts, toasted and choppedsea salt and ground white pepper toasted sesame seeds, to garnish 1 tbsp potato flour or cornflour 350g/12oz (4 small) chicken thighs, deboned, skinned and cut into 1x2.5cm/½x1in strips 1 tbsp rapeseed oil 2 garlic cloves, smashed 5 dried Sichuan chillies 1 onion, cut into 2cm/¾in cubes 1 large red pepper, seeds removed, cut into 2cm/¾in cubes 1 tbsp Shaoxing rice wine or dry sherry 4 spring onions, cut into 2cm/¾in pieces 75g/2½oz peanuts, toasted and chopped sea salt and ground white pepper toasted sesame seeds, to garnish 300g/10½oz thin egg noodles2 tsp toasted sesame oil1 tbsp rapeseed oil 100g/3½oz Chinese garlic chives, cut on an angle to 5mm/¼in pieces 100g/3½oz dried Chinese mushrooms, soaked in hot water for 20 minutes, stem discarded, cut into 5mm/¼in strips 1 tbsp Shaoxing rice wine1 tbsp mushroom sauce or oyster sauce pinch caster sugar 2 tbsp low-sodium light soy sauce handful of beansprouts1 spring onion, thinly sliced, to garnish (optional) 300g/10½oz thin egg noodles 2 tsp toasted sesame oil 1 tbsp rapeseed oil 100g/3½oz Chinese garlic chives, cut on an angle to 5mm/¼in pieces 100g/3½oz dried Chinese mushrooms, soaked in hot water for 20 minutes, stem discarded, cut into 5mm/¼in strips 1 tbsp Shaoxing rice wine 1 tbsp mushroom sauce or oyster sauce pinch caster sugar 2 tbsp low-sodium light soy sauce handful of beansprouts 1 spring onion, thinly sliced, to garnish (optional) Method For the chicken, mix all the sauce ingredients in a bowl and set aside.Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges. Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through. Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles.For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds. Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken. For the chicken, mix all the sauce ingredients in a bowl and set aside. For the chicken, mix all the sauce ingredients in a bowl and set aside. Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well. Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges. Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through. Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through. Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles. Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles. For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds. For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds. Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken. Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc31eb3bdbfd0cbffbb5" }	f8dcbfd06ebbd8ba50790564f66804056ab36bee10293128b51d6728b565e7e0	Lo mein with scallops and Tenderstem broccoli recipe If using dried egg noodles, place the noodles in a large bowl and soak in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl.Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry.To make the sauce, mix all of the ingredients together in a small bowl.Heat 1 teaspoon of the oil in a wok or large frying pan over a high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Now add the garlic, ginger and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops.Bring the pan to a high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some colour onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Once browned on both sides, and making sure the pan is over a high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat.Meanwhile, fill a saucepan with hot water from the kettle and add the salt. Bring to the boil, add the noodles and cook for 2 minutes. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing on top of the noodles.Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan. If using dried egg noodles, place the noodles in a large bowl and soak in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl. If using dried egg noodles, place the noodles in a large bowl and soak in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl. Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry. Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat 1 teaspoon of the oil in a wok or large frying pan over a high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Heat 1 teaspoon of the oil in a wok or large frying pan over a high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Now add the garlic, ginger and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops. Now add the garlic, ginger and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops. Bring the pan to a high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some colour onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Bring the pan to a high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some colour onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Once browned on both sides, and making sure the pan is over a high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat. Once browned on both sides, and making sure the pan is over a high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat. Meanwhile, fill a saucepan with hot water from the kettle and add the salt. Bring to the boil, add the noodles and cook for 2 minutes. Meanwhile, fill a saucepan with hot water from the kettle and add the salt. Bring to the boil, add the noodles and cook for 2 minutes. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing on top of the noodles. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing on top of the noodles. Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan. Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lo_mein_with_scallops_98194", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lo mein with scallops and Tenderstem broccoli recipe", "content": "If using dried egg noodles, place the noodles in a large bowl and soak in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl.Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry.To make the sauce, mix all of the ingredients together in a small bowl.Heat 1 teaspoon of the oil in a wok or large frying pan over a high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Now add the garlic, ginger and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops.Bring the pan to a high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some colour onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Once browned on both sides, and making sure the pan is over a high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat.Meanwhile, fill a saucepan with hot water from the kettle and add the salt. Bring to the boil, add the noodles and cook for 2 minutes. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing on top of the noodles.Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan. If using dried egg noodles, place the noodles in a large bowl and soak in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl. If using dried egg noodles, place the noodles in a large bowl and soak in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl. Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry. Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry. To make the sauce, mix all of the ingredients together in a small bowl. To make the sauce, mix all of the ingredients together in a small bowl. Heat 1 teaspoon of the oil in a wok or large frying pan over a high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Heat 1 teaspoon of the oil in a wok or large frying pan over a high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Now add the garlic, ginger and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops. Now add the garlic, ginger and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops. Bring the pan to a high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some colour onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Bring the pan to a high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some colour onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Once browned on both sides, and making sure the pan is over a high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat. Once browned on both sides, and making sure the pan is over a high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat. Meanwhile, fill a saucepan with hot water from the kettle and add the salt. Bring to the boil, add the noodles and cook for 2 minutes. Meanwhile, fill a saucepan with hot water from the kettle and add the salt. Bring to the boil, add the noodles and cook for 2 minutes. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing on top of the noodles. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing on top of the noodles. Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan. Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc31eb3bdbfd0cbffbb6" }	facce548ed4cdea4331fa981b3e35c74f00d98bc70144f8ba90ad3fda587e41b	Stir-fried chicken and broccoli with noodles recipe An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fried_chicken_and_37476_16x9.jpg Stir-fries are very flexible - throw in whatever vegetables you like into this easy sweet and savoury chicken supper. 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips2 tsp light soy sauce½ tsp ground black pepper200g/7oz purple sprouting broccoli2 tbsp vegetable oil1 onion, finely sliced3 garlic cloves, finely chopped5cm/2in piece fresh root ginger, peeled, finely chopped1 red pepper, cut into small wedges2 tbsp shaoxing rice wine or dry sherry2 tbsp sesame oil3 tbsp soy sauce1 tbsp chilli bean sauce2 tsp cornflour2 tbsp sesame seeds 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips 2 tsp light soy sauce ½ tsp ground black pepper 200g/7oz purple sprouting broccoli 2 tbsp vegetable oil 1 onion, finely sliced 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled, finely chopped 1 red pepper, cut into small wedges 2 tbsp shaoxing rice wine or dry sherry 2 tbsp sesame oil 3 tbsp soy sauce 1 tbsp chilli bean sauce 2 tsp cornflour 2 tbsp sesame seeds 250g/9oz medium rice noodles2 tbsp sesame oil4 spring onions, finely shredded 250g/9oz medium rice noodles 2 tbsp sesame oil 4 spring onions, finely shredded Method For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.Remove the chicken from the wok and set aside.Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.To serve, pile the noodles onto the plate, then spoon the chicken over the top.Garnish with the sesame seeds and serve at once. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Heat a wok or large frying-pan over high heat until it is hot. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked. Remove the chicken from the wok and set aside. Remove the chicken from the wok and set aside. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions. To serve, pile the noodles onto the plate, then spoon the chicken over the top. To serve, pile the noodles onto the plate, then spoon the chicken over the top. Garnish with the sesame seeds and serve at once. Garnish with the sesame seeds and serve at once.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/stir_fried_chicken_and_37476", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Stir-fried chicken and broccoli with noodles recipe", "content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir_fried_chicken_and_37476_16x9.jpg Stir-fries are very flexible - throw in whatever vegetables you like into this easy sweet and savoury chicken supper. 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips2 tsp light soy sauce½ tsp ground black pepper200g/7oz purple sprouting broccoli2 tbsp vegetable oil1 onion, finely sliced3 garlic cloves, finely chopped5cm/2in piece fresh root ginger, peeled, finely chopped1 red pepper, cut into small wedges2 tbsp shaoxing rice wine or dry sherry2 tbsp sesame oil3 tbsp soy sauce1 tbsp chilli bean sauce2 tsp cornflour2 tbsp sesame seeds 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips 2 tsp light soy sauce ½ tsp ground black pepper 200g/7oz purple sprouting broccoli 2 tbsp vegetable oil 1 onion, finely sliced 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled, finely chopped 1 red pepper, cut into small wedges 2 tbsp shaoxing rice wine or dry sherry 2 tbsp sesame oil 3 tbsp soy sauce 1 tbsp chilli bean sauce 2 tsp cornflour 2 tbsp sesame seeds 250g/9oz medium rice noodles2 tbsp sesame oil4 spring onions, finely shredded 250g/9oz medium rice noodles 2 tbsp sesame oil 4 spring onions, finely shredded Method For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.Remove the chicken from the wok and set aside.Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.To serve, pile the noodles onto the plate, then spoon the chicken over the top.Garnish with the sesame seeds and serve at once. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Heat a wok or large frying-pan over high heat until it is hot. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked. Remove the chicken from the wok and set aside. Remove the chicken from the wok and set aside. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions. To serve, pile the noodles onto the plate, then spoon the chicken over the top. To serve, pile the noodles onto the plate, then spoon the chicken over the top. Garnish with the sesame seeds and serve at once. Garnish with the sesame seeds and serve at once." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc31eb3bdbfd0cbffbb7" }	849fcaf8720366ef8e084c22280b7ca23558080ddc22d8812e1deeba478c5608	Firecracker prawns recipe Firecracker prawns with stir-fried greens An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/firecracker_prawns_with_47781_16x9.jpg Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite. Each serving provides 334 kcal, 58g protein, 10g carbohydrates (of which 7g sugars), 6g fat (of which 1g saturates), 4.5g fibre and 5.4g salt. 1 tsp fennel seeds2 tsp cumin seeds4 spring onions, thinly sliced2 red chillies, finely chopped (remove seeds for less heat)3 tbsp finely chopped fresh coriander leaves and stalks2 limes, juice only2 tbsp oyster sauce¼ tsp ground star anise1 tbsp cider vinegar1 tbsp dark soy sauce600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen 1 tsp fennel seeds 2 tsp cumin seeds 4 spring onions, thinly sliced 2 red chillies, finely chopped (remove seeds for less heat) 3 tbsp finely chopped fresh coriander leaves and stalks 2 limes, juice only 2 tbsp oyster sauce ¼ tsp ground star anise 1 tbsp cider vinegar 1 tbsp dark soy sauce 600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen 1 tsp light olive oil3 pak choi, roughly chopped1 tsp grated fresh root ginger1 tbsp light soy sauce¼ tsp toasted sesame oil 1 tsp light olive oil 3 pak choi, roughly chopped 1 tsp grated fresh root ginger 1 tbsp light soy sauce ¼ tsp toasted sesame oil Method Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.Preheat the grill to its highest setting. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm.To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil.Serve the greens with the prawns immediately. Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes. Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm. To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil. To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil. Serve the greens with the prawns immediately. Serve the greens with the prawns immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/firecracker_prawns_with_47781", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Firecracker prawns recipe", "content": "Firecracker prawns with stir-fried greens An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/firecracker_prawns_with_47781_16x9.jpg Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite. Each serving provides 334 kcal, 58g protein, 10g carbohydrates (of which 7g sugars), 6g fat (of which 1g saturates), 4.5g fibre and 5.4g salt. 1 tsp fennel seeds2 tsp cumin seeds4 spring onions, thinly sliced2 red chillies, finely chopped (remove seeds for less heat)3 tbsp finely chopped fresh coriander leaves and stalks2 limes, juice only2 tbsp oyster sauce¼ tsp ground star anise1 tbsp cider vinegar1 tbsp dark soy sauce600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen 1 tsp fennel seeds 2 tsp cumin seeds 4 spring onions, thinly sliced 2 red chillies, finely chopped (remove seeds for less heat) 3 tbsp finely chopped fresh coriander leaves and stalks 2 limes, juice only 2 tbsp oyster sauce ¼ tsp ground star anise 1 tbsp cider vinegar 1 tbsp dark soy sauce 600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen 1 tsp light olive oil3 pak choi, roughly chopped1 tsp grated fresh root ginger1 tbsp light soy sauce¼ tsp toasted sesame oil 1 tsp light olive oil 3 pak choi, roughly chopped 1 tsp grated fresh root ginger 1 tbsp light soy sauce ¼ tsp toasted sesame oil Method Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.Preheat the grill to its highest setting. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm.To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil.Serve the greens with the prawns immediately. Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes. Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm. Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm. To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil. To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil. Serve the greens with the prawns immediately. Serve the greens with the prawns immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc35eb3bdbfd0cbffbb8" }	0dae3a1a861388be61411e1bb1d765d6d1e23d1c6b2cc4ce0c03d083262ddfce	Garlic churrasco chicken burgers recipe An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_churrasco_chicken_78910_16x9.jpg Take your barbecue to the next level with these marinated chicken burgers. They are inspired by the flavours of churrasco – a barbecue beef dish popular in South America. Served with quick pickled onions and a spicy mayo. 1 tsp onion powder 1 tsp garlic powder 2 tsp smoked paprika 1 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 2 tbsp olive oil1 tbsp red wine vinegar 1 tsp salt1 lemon, zest and juice4 chicken thighs, boneless and skin removed 1 tsp onion powder 1 tsp garlic powder 2 tsp smoked paprika 1 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 2 tbsp olive oil 1 tbsp red wine vinegar 1 tsp salt 1 lemon, zest and juice 4 chicken thighs, boneless and skin removed 1 red onion, finely sliced 2 tbsp red wine vinegar 1 tbsp olive oil1 lime, juice onlysprinkle salt 1 red onion, finely sliced 2 tbsp red wine vinegar 1 tbsp olive oil 1 lime, juice only sprinkle salt 3 tbsp mayonnaise 1 lemon, juice only 3 tbsp mayonnaise 1 lemon, juice only 2 tsp salt1 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp chilli powder 1 tsp caster sugar 2 tsp salt 1 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp chilli powder 1 tsp caster sugar 1 garlic clove30g/1oz butter, at room temperaturesmall handful fresh flatleaf parsley, finely chopped 1 garlic clove 30g/1oz butter, at room temperature small handful fresh flatleaf parsley, finely chopped 2 brioche buns, splitlamb’s lettucefrozen chips, cooked according to packet instructions 2 brioche buns, split lamb’s lettuce frozen chips, cooked according to packet instructions Method To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside.To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.)Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat.Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun.Add the piri-piri salt to the cooked chips and serve alongside the burgers. To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside. To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.) Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.) Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat. Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat. Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun. Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun. Add the piri-piri salt to the cooked chips and serve alongside the burgers. Add the piri-piri salt to the cooked chips and serve alongside the burgers. Recipe tips You can scale up the piri-piri mayo and salt, the pickled onions and keep them on hand to use in other meals through the week.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/garlic_churrasco_chicken_78910", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Garlic churrasco chicken burgers recipe", "content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_churrasco_chicken_78910_16x9.jpg Take your barbecue to the next level with these marinated chicken burgers. They are inspired by the flavours of churrasco – a barbecue beef dish popular in South America. Served with quick pickled onions and a spicy mayo. 1 tsp onion powder 1 tsp garlic powder 2 tsp smoked paprika 1 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 2 tbsp olive oil1 tbsp red wine vinegar 1 tsp salt1 lemon, zest and juice4 chicken thighs, boneless and skin removed 1 tsp onion powder 1 tsp garlic powder 2 tsp smoked paprika 1 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 2 tbsp olive oil 1 tbsp red wine vinegar 1 tsp salt 1 lemon, zest and juice 4 chicken thighs, boneless and skin removed 1 red onion, finely sliced 2 tbsp red wine vinegar 1 tbsp olive oil1 lime, juice onlysprinkle salt 1 red onion, finely sliced 2 tbsp red wine vinegar 1 tbsp olive oil 1 lime, juice only sprinkle salt 3 tbsp mayonnaise 1 lemon, juice only 3 tbsp mayonnaise 1 lemon, juice only 2 tsp salt1 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp chilli powder 1 tsp caster sugar 2 tsp salt 1 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp chilli powder 1 tsp caster sugar 1 garlic clove30g/1oz butter, at room temperaturesmall handful fresh flatleaf parsley, finely chopped 1 garlic clove 30g/1oz butter, at room temperature small handful fresh flatleaf parsley, finely chopped 2 brioche buns, splitlamb’s lettucefrozen chips, cooked according to packet instructions 2 brioche buns, split lamb’s lettuce frozen chips, cooked according to packet instructions Method To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside.To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.)Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat.Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun.Add the piri-piri salt to the cooked chips and serve alongside the burgers. To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside. To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.) Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.) Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat. Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat. Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun. Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun. Add the piri-piri salt to the cooked chips and serve alongside the burgers. Add the piri-piri salt to the cooked chips and serve alongside the burgers. Recipe tips You can scale up the piri-piri mayo and salt, the pickled onions and keep them on hand to use in other meals through the week." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc35eb3bdbfd0cbffbb9" }	780cac85ee63df178da3b1877bf0738a53221027a82a8a330049125fc42c19b2	Double chocolate muffins recipe An average of 4.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_muffins_37320_16x9.jpg The beauty of this double chocolate muffin recipe is that the chocolate chips are slightly hidden so each explosion of chocolate is a delightful surprise. For this recpe you will need a 12-hole muffin tin with paper cases. 100g/3½oz dark chocolate, 55-65% cocoa solids50g/1¾oz unsalted butter225g/8oz plain flour40g/1½oz cocoa powder1½ tsp bicarbonate of sodapinch of salt 100g/3½oz soft light brown sugar125g/4½oz golden caster sugar2 free-range eggs200ml/7fl oz buttermilk50g/1¾oz sunflower oil1 tsp vanilla extract100g/3½oz chocolate chips (dark, milk or white chocolate) 100g/3½oz dark chocolate, 55-65% cocoa solids 50g/1¾oz unsalted butter 225g/8oz plain flour 40g/1½oz cocoa powder 1½ tsp bicarbonate of soda pinch of salt 100g/3½oz soft light brown sugar 125g/4½oz golden caster sugar 2 free-range eggs 200ml/7fl oz buttermilk 50g/1¾oz sunflower oil 1 tsp vanilla extract 100g/3½oz chocolate chips (dark, milk or white chocolate) Method Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached.Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Recipe tips Make sure these chocolate chip muffins rise to the occasion by adding the wet ingredients to the dry ingredients at the last minute. This mixture makes enough for 12 large muffins, so if you like to throw in extra chocolate chips bear in mind that you are likely to end up with an extra muffin. You can put an extra muffin case in a ramekin if needed to prevent any mixture being wasted.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chocolate_muffins_37320", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Double chocolate muffins recipe", "content": "An average of 4.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_muffins_37320_16x9.jpg The beauty of this double chocolate muffin recipe is that the chocolate chips are slightly hidden so each explosion of chocolate is a delightful surprise. For this recpe you will need a 12-hole muffin tin with paper cases. 100g/3½oz dark chocolate, 55-65% cocoa solids50g/1¾oz unsalted butter225g/8oz plain flour40g/1½oz cocoa powder1½ tsp bicarbonate of sodapinch of salt 100g/3½oz soft light brown sugar125g/4½oz golden caster sugar2 free-range eggs200ml/7fl oz buttermilk50g/1¾oz sunflower oil1 tsp vanilla extract100g/3½oz chocolate chips (dark, milk or white chocolate) 100g/3½oz dark chocolate, 55-65% cocoa solids 50g/1¾oz unsalted butter 225g/8oz plain flour 40g/1½oz cocoa powder 1½ tsp bicarbonate of soda pinch of salt 100g/3½oz soft light brown sugar 125g/4½oz golden caster sugar 2 free-range eggs 200ml/7fl oz buttermilk 50g/1¾oz sunflower oil 1 tsp vanilla extract 100g/3½oz chocolate chips (dark, milk or white chocolate) Method Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached.Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips. Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Recipe tips Make sure these chocolate chip muffins rise to the occasion by adding the wet ingredients to the dry ingredients at the last minute. This mixture makes enough for 12 large muffins, so if you like to throw in extra chocolate chips bear in mind that you are likely to end up with an extra muffin. You can put an extra muffin case in a ramekin if needed to prevent any mixture being wasted." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc35eb3bdbfd0cbffbba" }	78674ea426ba64c115cca918a67f7e14ffb8371982d6b776c09771756b1b4994	Miso aubergine and pork bucatini recipe An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_aubergine_and_pork_23946_16x9.jpg This delicious fusion dish brings together golden pork mince and aubergine with a creamy miso sauce for a weeknight pasta with a difference. 1 tsp Sichuan peppercorns2 tbsp olive oil250g/9oz pork mince1 aubergine, cut into 5cm/2in matchsticks30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped2 garlic cloves, finely sliced125g/4½oz bucatini (or other long pasta)4 free-range egg yolks60g/2¼oz Parmesan, finely grated60g/2¼oz miso paste3 spring onions, finely sliced and whites and greens separated1 lime, juice onlysalt 1 tsp Sichuan peppercorns 2 tbsp olive oil 250g/9oz pork mince 1 aubergine, cut into 5cm/2in matchsticks 30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped 2 garlic cloves, finely sliced 125g/4½oz bucatini (or other long pasta) 4 free-range egg yolks 60g/2¼oz Parmesan, finely grated 60g/2¼oz miso paste 3 spring onions, finely sliced and whites and greens separated 1 lime, juice only salt Method Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water.Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce.Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Recipe tips Make sure the pan is off the heat and cooled slightly before you add the egg mixture, or it might scramble as soon as it hits the pan. You can always tip the pasta and pork mince out of the pan into a large bowl and toss it in the egg-miso mixture, then add it back to the pan if it needs a little warming through.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/miso_aubergine_and_pork_23946", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Miso aubergine and pork bucatini recipe", "content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_aubergine_and_pork_23946_16x9.jpg This delicious fusion dish brings together golden pork mince and aubergine with a creamy miso sauce for a weeknight pasta with a difference. 1 tsp Sichuan peppercorns2 tbsp olive oil250g/9oz pork mince1 aubergine, cut into 5cm/2in matchsticks30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped2 garlic cloves, finely sliced125g/4½oz bucatini (or other long pasta)4 free-range egg yolks60g/2¼oz Parmesan, finely grated60g/2¼oz miso paste3 spring onions, finely sliced and whites and greens separated1 lime, juice onlysalt 1 tsp Sichuan peppercorns 2 tbsp olive oil 250g/9oz pork mince 1 aubergine, cut into 5cm/2in matchsticks 30g/1oz fresh coriander, stalks finely chopped and leaves roughly chopped 2 garlic cloves, finely sliced 125g/4½oz bucatini (or other long pasta) 4 free-range egg yolks 60g/2¼oz Parmesan, finely grated 60g/2¼oz miso paste 3 spring onions, finely sliced and whites and greens separated 1 lime, juice only salt Method Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water.Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce.Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Pound the Sichuan peppercorns in a pestle and mortar to break them down slightly. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add 1 tablespoon of the oil to a large wok or frying pan on a medium-high heat. Once hot, add in the Sichuan peppercorns and cook for about 10 seconds before adding the pork mince. After 5 minutes, once the pork has browned, remove from the wok and set aside. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Add the remaining oil to the wok, turn the heat up to high and add the aubergine. Cook for 5–10 minutes until the aubergine browns, then add coriander stalks, spring onion whites and garlic. Cook for another few minutes, stirring occasionally, then return the pork to the wok. Remove from the heat. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water. Cook the pasta in a large pan of boiling salted water, according to pack instructions, until al dente. Drain reserving some pasta cooking water. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the egg yolks, Parmesan, miso to a bowl and whisk to a paste, whisking in a couple of tablespoons of pasta water. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce. Add the pasta to the wok, along with the miso sauce and mix well. Place the heat on low, and add a small amount of pasta water at a time until you get a creamy sauce. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Sprinkle over the spring onion greens and coriander leaves and finish with a squeeze of lime. Recipe tips Make sure the pan is off the heat and cooled slightly before you add the egg mixture, or it might scramble as soon as it hits the pan. You can always tip the pasta and pork mince out of the pan into a large bowl and toss it in the egg-miso mixture, then add it back to the pan if it needs a little warming through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc35eb3bdbfd0cbffbbb" }	bd4fe6fbb272a22015803f1f054f553bec8020a357b30b9834acf760128b8ba3	Banana splits recipe recipe An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_splits_58532_16x9.jpg Banana splits are simple to make and one of the most fun and delicious desserts ever created! This version has vanilla ice cream, fresh fruit, whipped cream, melted chocolate and an irresistible salted caramel peanut sauce. 1½ tbsp salted caramel sauce 1½ tbsp crunchy peanut butter 1½ tbsp salted caramel sauce 1½ tbsp crunchy peanut butter 150ml/5fl oz double cream2 tsp icing sugar 150ml/5fl oz double cream 2 tsp icing sugar 25g/1oz milk cooking chocolate, broken into pieces 25g/1oz milk cooking chocolate, broken into pieces 2 bananas, peeled and split lengthways6 scoops vanilla ice cream6 strawberries, hulled and halved2 tsp bright-coloured sprinkles, such as hundreds and thousands6 fresh cherries, stones removed if preferred 2 bananas, peeled and split lengthways 6 scoops vanilla ice cream 6 strawberries, hulled and halved 2 tsp bright-coloured sprinkles, such as hundreds and thousands 6 fresh cherries, stones removed if preferred Method To make the sauce, melt the caramel sauce and peanut butter in a small saucepan over a low heat until it becomes runny. Keep warm. To make the cream, lightly whip the cream and icing sugar in a bowl until just stiff. Set aside in the fridge.To make the drizzle, melt the chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie or double-boiler). Allow the chocolate to melt gently in the bowl, stirring it often and making sure that the bowl isn't touching the water below. To assemble the banana split, lay the banana halves in pairs in two long shallow dishes or on two plates. Nestle three scoops of ice cream down each split banana. Spoon or pipe three mounds of whipped cream in between the ice cream scoops. Scatter over the strawberries. Drizzle over the melted chocolate and salted caramel peanut sauce. Scatter over the sprinkles, top with the cherries and serve immediately. To make the sauce, melt the caramel sauce and peanut butter in a small saucepan over a low heat until it becomes runny. Keep warm. To make the sauce, melt the caramel sauce and peanut butter in a small saucepan over a low heat until it becomes runny. Keep warm. To make the cream, lightly whip the cream and icing sugar in a bowl until just stiff. Set aside in the fridge. To make the cream, lightly whip the cream and icing sugar in a bowl until just stiff. Set aside in the fridge. To make the drizzle, melt the chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie or double-boiler). Allow the chocolate to melt gently in the bowl, stirring it often and making sure that the bowl isn't touching the water below. To make the drizzle, melt the chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie or double-boiler). Allow the chocolate to melt gently in the bowl, stirring it often and making sure that the bowl isn't touching the water below. To assemble the banana split, lay the banana halves in pairs in two long shallow dishes or on two plates. Nestle three scoops of ice cream down each split banana. Spoon or pipe three mounds of whipped cream in between the ice cream scoops. Scatter over the strawberries. Drizzle over the melted chocolate and salted caramel peanut sauce. Scatter over the sprinkles, top with the cherries and serve immediately. To assemble the banana split, lay the banana halves in pairs in two long shallow dishes or on two plates. Nestle three scoops of ice cream down each split banana. Spoon or pipe three mounds of whipped cream in between the ice cream scoops. Scatter over the strawberries. Drizzle over the melted chocolate and salted caramel peanut sauce. Scatter over the sprinkles, top with the cherries and serve immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banana_splits_58532", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banana splits recipe recipe", "content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_splits_58532_16x9.jpg Banana splits are simple to make and one of the most fun and delicious desserts ever created! This version has vanilla ice cream, fresh fruit, whipped cream, melted chocolate and an irresistible salted caramel peanut sauce. 1½ tbsp salted caramel sauce 1½ tbsp crunchy peanut butter 1½ tbsp salted caramel sauce 1½ tbsp crunchy peanut butter 150ml/5fl oz double cream2 tsp icing sugar 150ml/5fl oz double cream 2 tsp icing sugar 25g/1oz milk cooking chocolate, broken into pieces 25g/1oz milk cooking chocolate, broken into pieces 2 bananas, peeled and split lengthways6 scoops vanilla ice cream6 strawberries, hulled and halved2 tsp bright-coloured sprinkles, such as hundreds and thousands6 fresh cherries, stones removed if preferred 2 bananas, peeled and split lengthways 6 scoops vanilla ice cream 6 strawberries, hulled and halved 2 tsp bright-coloured sprinkles, such as hundreds and thousands 6 fresh cherries, stones removed if preferred Method To make the sauce, melt the caramel sauce and peanut butter in a small saucepan over a low heat until it becomes runny. Keep warm. To make the cream, lightly whip the cream and icing sugar in a bowl until just stiff. Set aside in the fridge.To make the drizzle, melt the chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie or double-boiler). Allow the chocolate to melt gently in the bowl, stirring it often and making sure that the bowl isn't touching the water below. To assemble the banana split, lay the banana halves in pairs in two long shallow dishes or on two plates. Nestle three scoops of ice cream down each split banana. Spoon or pipe three mounds of whipped cream in between the ice cream scoops. Scatter over the strawberries. Drizzle over the melted chocolate and salted caramel peanut sauce. Scatter over the sprinkles, top with the cherries and serve immediately. To make the sauce, melt the caramel sauce and peanut butter in a small saucepan over a low heat until it becomes runny. Keep warm. To make the sauce, melt the caramel sauce and peanut butter in a small saucepan over a low heat until it becomes runny. Keep warm. To make the cream, lightly whip the cream and icing sugar in a bowl until just stiff. Set aside in the fridge. To make the cream, lightly whip the cream and icing sugar in a bowl until just stiff. Set aside in the fridge. To make the drizzle, melt the chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie or double-boiler). Allow the chocolate to melt gently in the bowl, stirring it often and making sure that the bowl isn't touching the water below. To make the drizzle, melt the chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie or double-boiler). Allow the chocolate to melt gently in the bowl, stirring it often and making sure that the bowl isn't touching the water below. To assemble the banana split, lay the banana halves in pairs in two long shallow dishes or on two plates. Nestle three scoops of ice cream down each split banana. Spoon or pipe three mounds of whipped cream in between the ice cream scoops. Scatter over the strawberries. Drizzle over the melted chocolate and salted caramel peanut sauce. Scatter over the sprinkles, top with the cherries and serve immediately. To assemble the banana split, lay the banana halves in pairs in two long shallow dishes or on two plates. Nestle three scoops of ice cream down each split banana. Spoon or pipe three mounds of whipped cream in between the ice cream scoops. Scatter over the strawberries. Drizzle over the melted chocolate and salted caramel peanut sauce. Scatter over the sprinkles, top with the cherries and serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc36eb3bdbfd0cbffbbc" }	5a8dfa15b88d17845eeff767ddfef828f509d5e775270eaaeb8870c2a755f4d7	Air fryer soy and ginger salmon recipe An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_soy_and_ginger_51698_16x9.jpg Soy-glazed salmon is super easy and super speedy to cook in the air fryer. This easy dinner for two is packed with omega-3 and ready in under 15 minutes. This recipe is part of an air fryer meal plan for two. Each serving (minus the optional serving suggestion) provides 388 kcal, 31.9g protein, 19.2g carbohydrate (of which 18.5g sugars), 20.3g fat (of which 3.8g saturates), 1g fibre and 1.26g salt. 2 x fresh salmon fillets, each around 120g/4½ozsunflower oil, for greasing 1 tsp sesame seeds4 spring onions, trimmed and thickly slicedsea salt and freshly ground black pepper 2 x fresh salmon fillets, each around 120g/4½oz sunflower oil, for greasing 1 tsp sesame seeds 4 spring onions, trimmed and thickly sliced sea salt and freshly ground black pepper ½ tsp sesame oil2 tbsp runny honey1 tbsp dark soy sauce (gluten-free if required)1 large garlic clove, crushed1 tsp ground ginger¼ tsp dried chilli flakes (optional) ½ tsp sesame oil 2 tbsp runny honey 1 tbsp dark soy sauce (gluten-free if required) 1 large garlic clove, crushed 1 tsp ground ginger ¼ tsp dried chilli flakes (optional) cooked rice long-stemmed broccoli or stir-fried vegetables cooked rice long-stemmed broccoli or stir-fried vegetables Method Place each salmon fillet on a small sheet of oiled kitchen foil, skin-side side down. Bring up the sides of the foil up to create a lip that will hold the runny glaze. Put the salmon fillets in their foil bowls on top of the crisper plate in your air fryer, leaving space between them for the air to flow. Mix the glaze ingredients together in a small bowl, then pour it over the salmon and sprinkle with the sesame seeds. Cook at 190C for 5 minutes. Sprinkle with the spring onions and cook for 1 minute more, or until the salmon is cooked. Stand for 2 minutes before serving.Serve with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the foil bowls. Place each salmon fillet on a small sheet of oiled kitchen foil, skin-side side down. Bring up the sides of the foil up to create a lip that will hold the runny glaze. Place each salmon fillet on a small sheet of oiled kitchen foil, skin-side side down. Bring up the sides of the foil up to create a lip that will hold the runny glaze. Put the salmon fillets in their foil bowls on top of the crisper plate in your air fryer, leaving space between them for the air to flow. Mix the glaze ingredients together in a small bowl, then pour it over the salmon and sprinkle with the sesame seeds. Cook at 190C for 5 minutes. Put the salmon fillets in their foil bowls on top of the crisper plate in your air fryer, leaving space between them for the air to flow. Mix the glaze ingredients together in a small bowl, then pour it over the salmon and sprinkle with the sesame seeds. Cook at 190C for 5 minutes. Sprinkle with the spring onions and cook for 1 minute more, or until the salmon is cooked. Stand for 2 minutes before serving. Sprinkle with the spring onions and cook for 1 minute more, or until the salmon is cooked. Stand for 2 minutes before serving. Serve with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the foil bowls. Serve with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the foil bowls. Recipe tips The ideal soy sauce for this dish is one that’s labelled rich and dark. It will be thicker than the ordinary kind and impart a richer flavour. You could use light soy sauce instead, but the results won’t be the same. Ground ginger from a jar works better than fresh ginger for this recipe, but you could also try using fine strips of stem ginger and 1 tablespoon of stem ginger syrup instead of 1 tbsp of the honey. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/air_fryer_soy_and_ginger_51698", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Air fryer soy and ginger salmon recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_soy_and_ginger_51698_16x9.jpg Soy-glazed salmon is super easy and super speedy to cook in the air fryer. This easy dinner for two is packed with omega-3 and ready in under 15 minutes. This recipe is part of an air fryer meal plan for two. Each serving (minus the optional serving suggestion) provides 388 kcal, 31.9g protein, 19.2g carbohydrate (of which 18.5g sugars), 20.3g fat (of which 3.8g saturates), 1g fibre and 1.26g salt. 2 x fresh salmon fillets, each around 120g/4½ozsunflower oil, for greasing 1 tsp sesame seeds4 spring onions, trimmed and thickly slicedsea salt and freshly ground black pepper 2 x fresh salmon fillets, each around 120g/4½oz sunflower oil, for greasing 1 tsp sesame seeds 4 spring onions, trimmed and thickly sliced sea salt and freshly ground black pepper ½ tsp sesame oil2 tbsp runny honey1 tbsp dark soy sauce (gluten-free if required)1 large garlic clove, crushed1 tsp ground ginger¼ tsp dried chilli flakes (optional) ½ tsp sesame oil 2 tbsp runny honey 1 tbsp dark soy sauce (gluten-free if required) 1 large garlic clove, crushed 1 tsp ground ginger ¼ tsp dried chilli flakes (optional) cooked rice long-stemmed broccoli or stir-fried vegetables cooked rice long-stemmed broccoli or stir-fried vegetables Method Place each salmon fillet on a small sheet of oiled kitchen foil, skin-side side down. Bring up the sides of the foil up to create a lip that will hold the runny glaze. Put the salmon fillets in their foil bowls on top of the crisper plate in your air fryer, leaving space between them for the air to flow. Mix the glaze ingredients together in a small bowl, then pour it over the salmon and sprinkle with the sesame seeds. Cook at 190C for 5 minutes. Sprinkle with the spring onions and cook for 1 minute more, or until the salmon is cooked. Stand for 2 minutes before serving.Serve with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the foil bowls. Place each salmon fillet on a small sheet of oiled kitchen foil, skin-side side down. Bring up the sides of the foil up to create a lip that will hold the runny glaze. Place each salmon fillet on a small sheet of oiled kitchen foil, skin-side side down. Bring up the sides of the foil up to create a lip that will hold the runny glaze. Put the salmon fillets in their foil bowls on top of the crisper plate in your air fryer, leaving space between them for the air to flow. Mix the glaze ingredients together in a small bowl, then pour it over the salmon and sprinkle with the sesame seeds. Cook at 190C for 5 minutes. Put the salmon fillets in their foil bowls on top of the crisper plate in your air fryer, leaving space between them for the air to flow. Mix the glaze ingredients together in a small bowl, then pour it over the salmon and sprinkle with the sesame seeds. Cook at 190C for 5 minutes. Sprinkle with the spring onions and cook for 1 minute more, or until the salmon is cooked. Stand for 2 minutes before serving. Sprinkle with the spring onions and cook for 1 minute more, or until the salmon is cooked. Stand for 2 minutes before serving. Serve with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the foil bowls. Serve with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the foil bowls. Recipe tips The ideal soy sauce for this dish is one that’s labelled rich and dark. It will be thicker than the ordinary kind and impart a richer flavour. You could use light soy sauce instead, but the results won’t be the same. Ground ginger from a jar works better than fresh ginger for this recipe, but you could also try using fine strips of stem ginger and 1 tablespoon of stem ginger syrup instead of 1 tbsp of the honey. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc36eb3bdbfd0cbffbbd" }	9d929af818406d9963b0aeb093f12a09feeaa40be3b79c299113d0e2b3f0e23b	Monkfish satay, roast carrots, peanuts and lime recipe An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monkfish_satay_roast_30312_16x9.jpg Sweet, sharp, spicy and nutty – this monkfish supper with a zingy satay sauce and roasted carrots is a riot of flavours and textures. 2 limes, 1 juice only, 1 sliced in half, to serve1 tsp runny honey1 tbsp dark soy sauce (gluten-free if required)1 tbsp medium curry powder3 tbsp peanut butter200ml/7fl oz coconut milk2 x 180g/6oz pieces monkfish loin, trimmed2 tbsp olive oil 2 limes, 1 juice only, 1 sliced in half, to serve 1 tsp runny honey 1 tbsp dark soy sauce (gluten-free if required) 1 tbsp medium curry powder 3 tbsp peanut butter 200ml/7fl oz coconut milk 2 x 180g/6oz pieces monkfish loin, trimmed 2 tbsp olive oil 6 medium carrots, peeled1 tsp caster sugar30g/1oz unsalted butter1 tbsp white wine vinegar1 red chilli, finely chopped1 stick lemongrass, thinly sliced1 small bunch coriander, finely chopped30g/1oz roasted peanuts, roughly chopped 6 medium carrots, peeled 1 tsp caster sugar 30g/1oz unsalted butter 1 tbsp white wine vinegar 1 red chilli, finely chopped 1 stick lemongrass, thinly sliced 1 small bunch coriander, finely chopped 30g/1oz roasted peanuts, roughly chopped Method To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour.Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest.To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour. To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour. Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool. Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest. To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. Recipe tips You can also cook the monkfish on a barbecue. Heat the grill until it’s very hot and cook as above.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/monkfish_satay_roast_30312", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Monkfish satay, roast carrots, peanuts and lime recipe", "content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monkfish_satay_roast_30312_16x9.jpg Sweet, sharp, spicy and nutty – this monkfish supper with a zingy satay sauce and roasted carrots is a riot of flavours and textures. 2 limes, 1 juice only, 1 sliced in half, to serve1 tsp runny honey1 tbsp dark soy sauce (gluten-free if required)1 tbsp medium curry powder3 tbsp peanut butter200ml/7fl oz coconut milk2 x 180g/6oz pieces monkfish loin, trimmed2 tbsp olive oil 2 limes, 1 juice only, 1 sliced in half, to serve 1 tsp runny honey 1 tbsp dark soy sauce (gluten-free if required) 1 tbsp medium curry powder 3 tbsp peanut butter 200ml/7fl oz coconut milk 2 x 180g/6oz pieces monkfish loin, trimmed 2 tbsp olive oil 6 medium carrots, peeled1 tsp caster sugar30g/1oz unsalted butter1 tbsp white wine vinegar1 red chilli, finely chopped1 stick lemongrass, thinly sliced1 small bunch coriander, finely chopped30g/1oz roasted peanuts, roughly chopped 6 medium carrots, peeled 1 tsp caster sugar 30g/1oz unsalted butter 1 tbsp white wine vinegar 1 red chilli, finely chopped 1 stick lemongrass, thinly sliced 1 small bunch coriander, finely chopped 30g/1oz roasted peanuts, roughly chopped Method To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour.Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest.To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour. To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour. Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool. Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest. To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. Recipe tips You can also cook the monkfish on a barbecue. Heat the grill until it’s very hot and cook as above." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc36eb3bdbfd0cbffbbe" }	321e18e696f42adce4f1726780d0a067fe9de1d22232fb691379735d4b45d06e	Chilli-hoisin beef bowls with cucumber salad recipe An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_korean_beef_bowl_91984_16x9.jpg This protein-packed dish can be put together in under half an hour so is perfect for a post-gym boost. 500g/1lb 2oz beef mince½ tsp baking powder 2 tbsp vegetable oil4 garlic cloves, crushed1 tbsp very finely chopped fresh root ginger 6 tbsp hoisin sauce 1 tbsp tomato purée 1–2 tbsp light soy sauce ½ tbsp sesame oil 1 tsp dried red chilli flakes 1 tbsp sesame seeds 2 tbsp cashews, toasted and chopped4 spring onions, chopped, greens and whites separated 500g/1lb 2oz beef mince ½ tsp baking powder 2 tbsp vegetable oil 4 garlic cloves, crushed 1 tbsp very finely chopped fresh root ginger 6 tbsp hoisin sauce 1 tbsp tomato purée 1–2 tbsp light soy sauce ½ tbsp sesame oil 1 tsp dried red chilli flakes 1 tbsp sesame seeds 2 tbsp cashews, toasted and chopped 4 spring onions, chopped, greens and whites separated ½ cucumber, cut into chunks2 tbsp Chinese black vinegar (or any other vinegar) 2 tbsp crispy chilli oil½ tsp caster sugarsalt ½ cucumber, cut into chunks 2 tbsp Chinese black vinegar (or any other vinegar) 2 tbsp crispy chilli oil ½ tsp caster sugar salt freshly boiled rice2 fried free-range eggs freshly boiled rice 2 fried free-range eggs Method To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes.Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes.Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp.Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens. To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp. Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp. Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/speedy_korean_beef_bowl_91984", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chilli-hoisin beef bowls with cucumber salad recipe", "content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_korean_beef_bowl_91984_16x9.jpg This protein-packed dish can be put together in under half an hour so is perfect for a post-gym boost. 500g/1lb 2oz beef mince½ tsp baking powder 2 tbsp vegetable oil4 garlic cloves, crushed1 tbsp very finely chopped fresh root ginger 6 tbsp hoisin sauce 1 tbsp tomato purée 1–2 tbsp light soy sauce ½ tbsp sesame oil 1 tsp dried red chilli flakes 1 tbsp sesame seeds 2 tbsp cashews, toasted and chopped4 spring onions, chopped, greens and whites separated 500g/1lb 2oz beef mince ½ tsp baking powder 2 tbsp vegetable oil 4 garlic cloves, crushed 1 tbsp very finely chopped fresh root ginger 6 tbsp hoisin sauce 1 tbsp tomato purée 1–2 tbsp light soy sauce ½ tbsp sesame oil 1 tsp dried red chilli flakes 1 tbsp sesame seeds 2 tbsp cashews, toasted and chopped 4 spring onions, chopped, greens and whites separated ½ cucumber, cut into chunks2 tbsp Chinese black vinegar (or any other vinegar) 2 tbsp crispy chilli oil½ tsp caster sugarsalt ½ cucumber, cut into chunks 2 tbsp Chinese black vinegar (or any other vinegar) 2 tbsp crispy chilli oil ½ tsp caster sugar salt freshly boiled rice2 fried free-range eggs freshly boiled rice 2 fried free-range eggs Method To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes.Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes.Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp.Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens. To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp. Heat a wide pan or wok over a high heat, add the oil and fry the beef for 5 minutes, or until golden-brown and crisp. Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens. Serve the beef with the rice, fried eggs and cucumber salad and garnish with the spring onion greens." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc39eb3bdbfd0cbffbbf" }	24a9c4b506ab60a7f7ed3b41a4a4dbea52fc3961928b577e91965af9ad594d86	Mac & cheese with bacon recipe An average of 4.7 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_n_cheese_70611_16x9.jpg Someone I met in Palermo once told me that the secret of good Italian dishes is ‘esagera’ – put more of everything in – and so it is with this mac & cheese recipe. There’s masses of cheese and plenty of smoked bacon. Equipment: you will need a 35x20cm/14x8in ovenproof dish. 100g/3½oz butter, plus extra for greasing100g/3½oz plain flour1 tsp Dijon mustard1.2 litres/2 pints full-fat milk75ml/2½fl oz double cream1 bay leaf400g/14oz mature cheddar, gratedpinch freshly grated nutmeg500g/1lb 2oz dried macaroni100g/3½oz smoked bacon lardons or smoked pancetta cubes60g/2¼oz white breadcrumbs50g/1¾oz Parmesan, gratedsalt and freshly ground black pepper 100g/3½oz butter, plus extra for greasing 100g/3½oz plain flour 1 tsp Dijon mustard 1.2 litres/2 pints full-fat milk 75ml/2½fl oz double cream 1 bay leaf 400g/14oz mature cheddar, grated pinch freshly grated nutmeg 500g/1lb 2oz dried macaroni 100g/3½oz smoked bacon lardons or smoked pancetta cubes 60g/2¼oz white breadcrumbs 50g/1¾oz Parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish.. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish.. Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf. Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf. Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce. Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mac_n_cheese_70611", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mac & cheese with bacon recipe", "content": "An average of 4.7 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_n_cheese_70611_16x9.jpg Someone I met in Palermo once told me that the secret of good Italian dishes is ‘esagera’ – put more of everything in – and so it is with this mac & cheese recipe. There’s masses of cheese and plenty of smoked bacon. Equipment: you will need a 35x20cm/14x8in ovenproof dish. 100g/3½oz butter, plus extra for greasing100g/3½oz plain flour1 tsp Dijon mustard1.2 litres/2 pints full-fat milk75ml/2½fl oz double cream1 bay leaf400g/14oz mature cheddar, gratedpinch freshly grated nutmeg500g/1lb 2oz dried macaroni100g/3½oz smoked bacon lardons or smoked pancetta cubes60g/2¼oz white breadcrumbs50g/1¾oz Parmesan, gratedsalt and freshly ground black pepper 100g/3½oz butter, plus extra for greasing 100g/3½oz plain flour 1 tsp Dijon mustard 1.2 litres/2 pints full-fat milk 75ml/2½fl oz double cream 1 bay leaf 400g/14oz mature cheddar, grated pinch freshly grated nutmeg 500g/1lb 2oz dried macaroni 100g/3½oz smoked bacon lardons or smoked pancetta cubes 60g/2¼oz white breadcrumbs 50g/1¾oz Parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish.. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish.. Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf. Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf. Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce. Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce. Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately. Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc3beb3bdbfd0cbffbc0" }	936679a620d8dd85b22f7ffda630c8950c8ba42ebcd2fbe34f043d79202b775c	Moussaka recipe Maris Piper potatoes work particularly well for this recipe as they are firm enough to hold their shape while remaining soft enough to soak up lots of flavour, but any potato variety will do. Try and choose potatoes that are similar in size if you can. They’ll need to be cut into roughly 5mm/¼in slices and you can leave the peel on if you wash them well. After bringing to the boil, reduce the heat to a simmer so they don’t bash together in the pan and fall apart. You can freeze any leftover lamb mince from the packet. Wrap tightly in foil or place in a freezer bag and squeeze out as much of the excess air as possible. Seal, label and freeze for up to 3 months. Remove the wrapping and thaw overnight in a covered bowl in the fridge. Use the same day. If your lamb is very fatty, you can spoon off any excess that rises to the surface with a spoon once the meat sauce is cooked. A large serving or spoon works best for this. If you aren’t keen on the flavour of lamb, you can make the moussaka with beef mince instead. It won’t be as traditional, but it will still taste great. You can add 200ml/7fl oz lamb or beef stock instead of the wine if you like. Instead of Parmesan, you can use any other hard cheese – both pecorino and grana pandano work. Swap the aubergines for slices cut from 3–4 large courgettes instead – you don’t need to salt them before frying, just trim off each end. A great way to use up homegrown courgettes if you have a glut and you can skip the frying stage if you are stuck for time. You can use courgette in addition to the aubergine too if you like and make the moussaka go further. The bechamel sauce doesn’t need to be completely cold when you stir in the egg, but leaving it for around 10 minutes means the egg will mix in smoothly (with no risk of it scrambling). You could leave the egg out altogether, but the sauce won’t be quite as light. Use a wooden spoon or silicone spatula to stir the milk into the sauce, and don’t forget to add just a little milk at a time, stirring hard until it is all absorbed and the mixture thickens. If you add too much milk too quickly, your sauce could go lumpy. Most lumps will disappear if you whisk vigorously enough with a metal whisk, but if there are any very stubborn ones, simply pass the sauce through a sieve and into a clean pan. You could also use a stick blender to help rescue the sauce. Don’t forget to use a silicone covered whisk if you are using a non-stick saucepan to make the sauce – if you don’t have one, you can pour the lumpy sauce into a bowl, whisk hard with a metal whisk to remove the lumps and then transfer to a clean pan before adding the cheeses. How make ahead You can assemble the moussaka up to 48 hours ahead of baking. Allow it to cool thoroughly before covering the surface with foil and placing in the fridge. Take out of the fridge 60 minutes before baking. How to freeze As all the ingredients are already cooked before assembling, the moussaka can also be frozen before baking. Make sure you use a freezer-proof dish and leave to cool once assembled. Once cold, cover the surface with baking paper then wrap in a double layer of foil and freeze for up to 3 months. Remove the foil and thaw in the fridge for 24 hours before baking, adding an extra 10 minutes to the cooking time. Make sure it is piping hot throughout.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/moussaka_01004", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Moussaka recipe", "content": "Maris Piper potatoes work particularly well for this recipe as they are firm enough to hold their shape while remaining soft enough to soak up lots of flavour, but any potato variety will do. Try and choose potatoes that are similar in size if you can. They’ll need to be cut into roughly 5mm/¼in slices and you can leave the peel on if you wash them well. After bringing to the boil, reduce the heat to a simmer so they don’t bash together in the pan and fall apart. You can freeze any leftover lamb mince from the packet. Wrap tightly in foil or place in a freezer bag and squeeze out as much of the excess air as possible. Seal, label and freeze for up to 3 months. Remove the wrapping and thaw overnight in a covered bowl in the fridge. Use the same day. If your lamb is very fatty, you can spoon off any excess that rises to the surface with a spoon once the meat sauce is cooked. A large serving or spoon works best for this. If you aren’t keen on the flavour of lamb, you can make the moussaka with beef mince instead. It won’t be as traditional, but it will still taste great. You can add 200ml/7fl oz lamb or beef stock instead of the wine if you like. Instead of Parmesan, you can use any other hard cheese – both pecorino and grana pandano work. Swap the aubergines for slices cut from 3–4 large courgettes instead – you don’t need to salt them before frying, just trim off each end. A great way to use up homegrown courgettes if you have a glut and you can skip the frying stage if you are stuck for time. You can use courgette in addition to the aubergine too if you like and make the moussaka go further. The bechamel sauce doesn’t need to be completely cold when you stir in the egg, but leaving it for around 10 minutes means the egg will mix in smoothly (with no risk of it scrambling). You could leave the egg out altogether, but the sauce won’t be quite as light. Use a wooden spoon or silicone spatula to stir the milk into the sauce, and don’t forget to add just a little milk at a time, stirring hard until it is all absorbed and the mixture thickens. If you add too much milk too quickly, your sauce could go lumpy. Most lumps will disappear if you whisk vigorously enough with a metal whisk, but if there are any very stubborn ones, simply pass the sauce through a sieve and into a clean pan. You could also use a stick blender to help rescue the sauce. Don’t forget to use a silicone covered whisk if you are using a non-stick saucepan to make the sauce – if you don’t have one, you can pour the lumpy sauce into a bowl, whisk hard with a metal whisk to remove the lumps and then transfer to a clean pan before adding the cheeses. How make ahead You can assemble the moussaka up to 48 hours ahead of baking. Allow it to cool thoroughly before covering the surface with foil and placing in the fridge. Take out of the fridge 60 minutes before baking. How to freeze As all the ingredients are already cooked before assembling, the moussaka can also be frozen before baking. Make sure you use a freezer-proof dish and leave to cool once assembled. Once cold, cover the surface with baking paper then wrap in a double layer of foil and freeze for up to 3 months. Remove the foil and thaw in the fridge for 24 hours before baking, adding an extra 10 minutes to the cooking time. Make sure it is piping hot throughout." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc3eeb3bdbfd0cbffbc1" }	60451d850a98ae7b5012dd5b59c23ca49a2391388f7ff32d6dd2bfbfac8c859b	Cawl recipe An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cawl_92334_16x9.jpg Cawl is a Welsh stew that's wonderfully comforting and best made the day before serving. Each serving provides 632kcal, 51g protein, 22g carbohydrate (of which 10.5g sugars), 36g fat (of which 16g saturates), 7g fibre and 0.7g salt. 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces2 litres/3 pints 10½fl oz lamb stock225g/8oz potatoes, peeled and roughly chopped225g/8oz onions, roughly chopped225g/8oz leeks, trimmed and sliced into 1cm/½in slices225g/8oz carrots, peeled and roughly chopped225g/8oz swede, peeled and roughly chopped 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces 2 litres/3 pints 10½fl oz lamb stock 225g/8oz potatoes, peeled and roughly chopped 225g/8oz onions, roughly chopped 225g/8oz leeks, trimmed and sliced into 1cm/½in slices 225g/8oz carrots, peeled and roughly chopped 225g/8oz swede, peeled and roughly chopped Method Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour.Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight.When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through.Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese. Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight. When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through. When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through. Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese. Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cawl_92334", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cawl recipe", "content": "An average of 4.3 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cawl_92334_16x9.jpg Cawl is a Welsh stew that's wonderfully comforting and best made the day before serving. Each serving provides 632kcal, 51g protein, 22g carbohydrate (of which 10.5g sugars), 36g fat (of which 16g saturates), 7g fibre and 0.7g salt. 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces2 litres/3 pints 10½fl oz lamb stock225g/8oz potatoes, peeled and roughly chopped225g/8oz onions, roughly chopped225g/8oz leeks, trimmed and sliced into 1cm/½in slices225g/8oz carrots, peeled and roughly chopped225g/8oz swede, peeled and roughly chopped 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces 2 litres/3 pints 10½fl oz lamb stock 225g/8oz potatoes, peeled and roughly chopped 225g/8oz onions, roughly chopped 225g/8oz leeks, trimmed and sliced into 1cm/½in slices 225g/8oz carrots, peeled and roughly chopped 225g/8oz swede, peeled and roughly chopped Method Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour.Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight.When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through.Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese. Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight. When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through. When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through. Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese. Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc3feb3bdbfd0cbffbc2" }	51ac1e9f12cd53a28a70707212f5006056695de0a17d8133090a8eddf6e02150	Charred flatbreads with spiced lamb stew recipe An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charred_flatbreads_with_81067_16x9.jpg A sweet, spiced lamb stew that's meltingly tender, with fluffy homemade flatbreads griddled to perfection. 400g/14oz strong white bread flour, plus extra for dusting100g/3½oz semolina flour1 tsp sugar2 tsp dried yeast2 tsp saltoil, for greasing and drizzlingpolenta, for dusting 400g/14oz strong white bread flour, plus extra for dusting 100g/3½oz semolina flour 1 tsp sugar 2 tsp dried yeast 2 tsp salt oil, for greasing and drizzling polenta, for dusting 100ml/3½fl oz olive oil 2 large red onions, sliced800g/1lb 12oz lamb mince3 garlic cloves, crushed1 tsp cumin seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 cinnamon stick1 bay leaf2 tbsp plain flour250ml/9fl oz white wine1 tbsp tomato purée400g tin cherry tomatoes, crushed4 tbsp pine nuts, toasted4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained2 tsp dried oregano8 fresh flatleaf parsley sprigs, choppedsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 large red onions, sliced 800g/1lb 12oz lamb mince 3 garlic cloves, crushed 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 cinnamon stick 1 bay leaf 2 tbsp plain flour 250ml/9fl oz white wine 1 tbsp tomato purée 400g tin cherry tomatoes, crushed 4 tbsp pine nuts, toasted 4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained 2 tsp dried oregano 8 fresh flatleaf parsley sprigs, chopped salt and freshly ground black pepper 8 tbsp tinned artichoke hearts in oil, cut into segments200g/7oz feta, crumbled16 cherry tomatoes, halved4 handfuls rocket1 lemon, cut into quarters6 spring onions, trimmed and very thinly sliced 8 fresh mint sprigs, leaves picked 8 tbsp tinned artichoke hearts in oil, cut into segments 200g/7oz feta, crumbled 16 cherry tomatoes, halved 4 handfuls rocket 1 lemon, cut into quarters 6 spring onions, trimmed and very thinly sliced 8 fresh mint sprigs, leaves picked Method To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film.Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4.Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan.Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve. To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film. Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan. Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/charred_flatbreads_with_81067", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Charred flatbreads with spiced lamb stew 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/charred_flatbreads_with_81067_16x9.jpg A sweet, spiced lamb stew that's meltingly tender, with fluffy homemade flatbreads griddled to perfection. 400g/14oz strong white bread flour, plus extra for dusting100g/3½oz semolina flour1 tsp sugar2 tsp dried yeast2 tsp saltoil, for greasing and drizzlingpolenta, for dusting 400g/14oz strong white bread flour, plus extra for dusting 100g/3½oz semolina flour 1 tsp sugar 2 tsp dried yeast 2 tsp salt oil, for greasing and drizzling polenta, for dusting 100ml/3½fl oz olive oil 2 large red onions, sliced800g/1lb 12oz lamb mince3 garlic cloves, crushed1 tsp cumin seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 cinnamon stick1 bay leaf2 tbsp plain flour250ml/9fl oz white wine1 tbsp tomato purée400g tin cherry tomatoes, crushed4 tbsp pine nuts, toasted4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained2 tsp dried oregano8 fresh flatleaf parsley sprigs, choppedsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 large red onions, sliced 800g/1lb 12oz lamb mince 3 garlic cloves, crushed 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 cinnamon stick 1 bay leaf 2 tbsp plain flour 250ml/9fl oz white wine 1 tbsp tomato purée 400g tin cherry tomatoes, crushed 4 tbsp pine nuts, toasted 4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained 2 tsp dried oregano 8 fresh flatleaf parsley sprigs, chopped salt and freshly ground black pepper 8 tbsp tinned artichoke hearts in oil, cut into segments200g/7oz feta, crumbled16 cherry tomatoes, halved4 handfuls rocket1 lemon, cut into quarters6 spring onions, trimmed and very thinly sliced 8 fresh mint sprigs, leaves picked 8 tbsp tinned artichoke hearts in oil, cut into segments 200g/7oz feta, crumbled 16 cherry tomatoes, halved 4 handfuls rocket 1 lemon, cut into quarters 6 spring onions, trimmed and very thinly sliced 8 fresh mint sprigs, leaves picked Method To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film.Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4.Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan.Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve. To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. To make the flatbreads, mix all the ingredients and 375ml/13fl oz water in a food processor with a dough hook for 15 minutes until a smooth, elastic dough is formed. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film. Divide into four even balls and fold in on themselves on an oiled work surface to create a tight ball. Leave to rest for at least 2 hours in the fridge on an oiled tray covered with oiled cling film. Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Roll out each ball on a lightly floured work surface to 8mm/½in thickness, then place on a baking tray lined with baking paper that is dusted with polenta. Cover again with oiled cling film and leave to prove for 30 minutes. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Drizzle the flatbreads lightly with oil then cook on a hot griddle pan for 1 minute on each side until puffy, slightly charred and cooked through. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, while the dough is proving, make the lamb stew. Preheat the oven to 180C/160C Fan/Gas 4. Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat 1 tablespoon of the oil in a frying pan, add the onions and season with salt and pepper. Fry for 8-10 minutes until golden-brown and softened. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan. Heat the remaining oil in an ovenproof casserole dish over a high heat. Add the lamb mince and season with salt and pepper. Fry until browned turning occasionally to get a nice colour all over. Reduce the heat to medium, then add the onions and the garlic to the pan. Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Crush the cumin, fennel and peppercorns in a pestle and mortar. Add to the lamb mixture with the cinnamon and bay leaf and cook for another minute to toast the spices. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Stir in the flour, then add the wine and bring just to the boil. Scrape up any sediment on the base of the pan. Add the tomato purée, tomatoes and 400ml/14fl oz water. Season with salt and pepper and transfer to the oven for 1 hour. Remove from the oven and mix in the pine nuts, raisins, oregano and parsley. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve. Spoon the spiced lamb stew over the flatbreads, then scatter over the remaining ingredients to serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc3feb3bdbfd0cbffbc3" }	055c6b9d1b931504c5233fc24ab2a4c2a11f1c2321930d1a45349d2fabeda230	Lamb chops with Mediterranean stew recipe Heat a frying pan over a low heat for 5–10 minutes. Add the chops, fatty-side down, to gently render. Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside.Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to cook in the fat until crispy. Once cooked, remove the scraps and set aside. Leave the frying pan and residual fat off the heat, to use later.For the stew, heat the oil in a separate frying pan over a low–medium heat and add the onion with a pinch of salt. Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender. Season with salt and pepper.Add the fresh tomato, passata, a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables.Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1–2 mins on each side (depending on the thickness), allowing to char. If using a barbecue, you can add a drizzle of olive oil on top of the chops to fan the flames and add an even smokier char.Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary, salt and pepper. Add the crispy lamb scraps to the potatoes, plus the paprika. Stir to combine.To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes. Heat a frying pan over a low heat for 5–10 minutes. Add the chops, fatty-side down, to gently render. Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Heat a frying pan over a low heat for 5–10 minutes. Add the chops, fatty-side down, to gently render. Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to cook in the fat until crispy. Once cooked, remove the scraps and set aside. Leave the frying pan and residual fat off the heat, to use later. Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to cook in the fat until crispy. Once cooked, remove the scraps and set aside. Leave the frying pan and residual fat off the heat, to use later. For the stew, heat the oil in a separate frying pan over a low–medium heat and add the onion with a pinch of salt. Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender. Season with salt and pepper. For the stew, heat the oil in a separate frying pan over a low–medium heat and add the onion with a pinch of salt. Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender. Season with salt and pepper. Add the fresh tomato, passata, a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables. Add the fresh tomato, passata, a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables. Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1–2 mins on each side (depending on the thickness), allowing to char. If using a barbecue, you can add a drizzle of olive oil on top of the chops to fan the flames and add an even smokier char. Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1–2 mins on each side (depending on the thickness), allowing to char. If using a barbecue, you can add a drizzle of olive oil on top of the chops to fan the flames and add an even smokier char. Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary, salt and pepper. Add the crispy lamb scraps to the potatoes, plus the paprika. Stir to combine. Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary, salt and pepper. Add the crispy lamb scraps to the potatoes, plus the paprika. Stir to combine. To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes. To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lamb_chops_with_08914", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lamb chops with Mediterranean stew recipe", "content": "Heat a frying pan over a low heat for 5–10 minutes. Add the chops, fatty-side down, to gently render. Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside.Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to cook in the fat until crispy. Once cooked, remove the scraps and set aside. Leave the frying pan and residual fat off the heat, to use later.For the stew, heat the oil in a separate frying pan over a low–medium heat and add the onion with a pinch of salt. Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender. Season with salt and pepper.Add the fresh tomato, passata, a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables.Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1–2 mins on each side (depending on the thickness), allowing to char. If using a barbecue, you can add a drizzle of olive oil on top of the chops to fan the flames and add an even smokier char.Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary, salt and pepper. Add the crispy lamb scraps to the potatoes, plus the paprika. Stir to combine.To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes. Heat a frying pan over a low heat for 5–10 minutes. Add the chops, fatty-side down, to gently render. Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Heat a frying pan over a low heat for 5–10 minutes. Add the chops, fatty-side down, to gently render. Leave over a low heat until liquid fat appears in the pan (if juices appear, the chops have been cooked for too long). Set aside. Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to cook in the fat until crispy. Once cooked, remove the scraps and set aside. Leave the frying pan and residual fat off the heat, to use later. Dice the reserved lamb scraps into chunks. Remove the chops from the pan, then add the scraps to cook in the fat until crispy. Once cooked, remove the scraps and set aside. Leave the frying pan and residual fat off the heat, to use later. For the stew, heat the oil in a separate frying pan over a low–medium heat and add the onion with a pinch of salt. Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender. Season with salt and pepper. For the stew, heat the oil in a separate frying pan over a low–medium heat and add the onion with a pinch of salt. Cook the onions for a few minutes, then add the garlic, red pepper, green pepper, aubergine, thyme and rosemary sprigs. Cook for 5 minutes until the vegetables are just tender. Season with salt and pepper. Add the fresh tomato, passata, a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables. Add the fresh tomato, passata, a spoonful of tinned tomato sauce, if using, and the basil to the stew. Cook for 10 minutes, stirring occasionally. Don’t allow it to boil to avoid overcooking the vegetables. Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1–2 mins on each side (depending on the thickness), allowing to char. If using a barbecue, you can add a drizzle of olive oil on top of the chops to fan the flames and add an even smokier char. Put the lamb chops in a shallow bowl and drizzle with olive oil, salt and pepper. Transfer the chops to a new frying pan set over a low–medium heat, or onto a barbecue grill. Cook for about 1–2 mins on each side (depending on the thickness), allowing to char. If using a barbecue, you can add a drizzle of olive oil on top of the chops to fan the flames and add an even smokier char. Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary, salt and pepper. Add the crispy lamb scraps to the potatoes, plus the paprika. Stir to combine. Remove the chops from the pan or grill and leave to rest for 5 minutes. Meanwhile, slice the boiled potatoes and fry in the reserved lamb fat, seasoning as you go with most of the rosemary, salt and pepper. Add the crispy lamb scraps to the potatoes, plus the paprika. Stir to combine. To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes. To serve, layer the lamb chops on top of the stew and garnish with a few more torn basil leaves, rosemary and a drizzle of olive oil. Enjoy alongside the potatoes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc40eb3bdbfd0cbffbc4" }	155e1a9bf3aecd8d9834398f0cad17fe6259f3fcb9f75cd2c512a408cee2d8c7	Slow cooker lamb stew recipe An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lamb_stew_97436_16x9.jpg Cooked long and slow, this budget-friendly lamb stew is packed with chunks of tender lamb and vegetables. 700g/1lb 9oz lamb neck fillet, cut into roughly 4cm/1½in chunks1 tbsp sunflower oil 1 large onion, thinly sliced25g/1oz plain flour400ml/14fl oz hot lamb stock, made with 1 lamb stock cube2 tbsp tomato purée2 tbsp Worcestershire sauce½ tsp dried thyme or 3–4 fresh thyme sprigs 1 tsp dried mint3–4 large carrots (around 500g/1lb 2oz carrots), peeled and cut into 1cm diagonal slices500g/1lb 2oz new potatoes, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces)150g/5½oz frozen peassalt and freshly ground black pepper 700g/1lb 9oz lamb neck fillet, cut into roughly 4cm/1½in chunks 1 tbsp sunflower oil 1 large onion, thinly sliced 25g/1oz plain flour 400ml/14fl oz hot lamb stock, made with 1 lamb stock cube 2 tbsp tomato purée 2 tbsp Worcestershire sauce ½ tsp dried thyme or 3–4 fresh thyme sprigs 1 tsp dried mint 3–4 large carrots (around 500g/1lb 2oz carrots), peeled and cut into 1cm diagonal slices 500g/1lb 2oz new potatoes, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces) 150g/5½oz frozen peas salt and freshly ground black pepper Method Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes.Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender.Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve. Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes. Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender. Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender. Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve. Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve. Recipe tips To freeze the stew, allow to cool fully then transfer to lidded containers and freeze for up to one month. Thaw fully then reheat in the microwave until piping hot throughout. You can also heat gently in a saucepan with a splash of extra water, stirring regularly until hot.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_lamb_stew_97436", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker lamb stew recipe", "content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lamb_stew_97436_16x9.jpg Cooked long and slow, this budget-friendly lamb stew is packed with chunks of tender lamb and vegetables. 700g/1lb 9oz lamb neck fillet, cut into roughly 4cm/1½in chunks1 tbsp sunflower oil 1 large onion, thinly sliced25g/1oz plain flour400ml/14fl oz hot lamb stock, made with 1 lamb stock cube2 tbsp tomato purée2 tbsp Worcestershire sauce½ tsp dried thyme or 3–4 fresh thyme sprigs 1 tsp dried mint3–4 large carrots (around 500g/1lb 2oz carrots), peeled and cut into 1cm diagonal slices500g/1lb 2oz new potatoes, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces)150g/5½oz frozen peassalt and freshly ground black pepper 700g/1lb 9oz lamb neck fillet, cut into roughly 4cm/1½in chunks 1 tbsp sunflower oil 1 large onion, thinly sliced 25g/1oz plain flour 400ml/14fl oz hot lamb stock, made with 1 lamb stock cube 2 tbsp tomato purée 2 tbsp Worcestershire sauce ½ tsp dried thyme or 3–4 fresh thyme sprigs 1 tsp dried mint 3–4 large carrots (around 500g/1lb 2oz carrots), peeled and cut into 1cm diagonal slices 500g/1lb 2oz new potatoes, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces) 150g/5½oz frozen peas salt and freshly ground black pepper Method Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes.Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender.Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve. Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Season the lamb on all sides with salt and lots of black pepper. Heat the oil in a large non-stick frying pan and fry the lamb for 3–4 minutes over a high heat until nicely browned, turning regularly. Depending on the size of your pan, you may need to brown the lamb in a couple of batches. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Transfer to a slow cooker pot using tongs, leaving the fat in the pan. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together. Return the pan to the heat and add the onion. Fry over a high heat for 2–3 minutes or until beginning to soften and brown, stirring regularly. Tip the onion into the pot with the lamb, sprinkle over the flour and toss well together. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes. Pour the stock over the lamb and onion. Add the tomato purée, Worcestershire sauce and herbs and stir well. Finally, stir in the carrots and potatoes. Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender. Cover with a lid and cook on high for 4½–5½ hours or on low for 6–8 hours, or until the vegetables are tender. Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve. Remove the lid and stir in the peas, then cover and cook for a further 5 minutes or until the peas are hot. Serve. Recipe tips To freeze the stew, allow to cool fully then transfer to lidded containers and freeze for up to one month. Thaw fully then reheat in the microwave until piping hot throughout. You can also heat gently in a saucepan with a splash of extra water, stirring regularly until hot." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc40eb3bdbfd0cbffbc5" }	783113a1f39e51348933ace281d50aabb26cf80a994af8e6bc0cbaea9d3c03f0	Creamed leeks recipe An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkwithcreamedleeks_79048_16x9.jpg Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot. 2 tsp olive oillarge knob unsalted butter1 garlic clove, peeled and chopped1 large leek, washed and sliced2 sprigs thyme, leaves only (optional)50ml/2fl oz milk150ml/5fl oz double cream1 tbsp fresh parsley, chopped (optional) 2 tsp olive oil large knob unsalted butter 1 garlic clove, peeled and chopped 1 large leek, washed and sliced 2 sprigs thyme, leaves only (optional) 50ml/2fl oz milk 150ml/5fl oz double cream 1 tbsp fresh parsley, chopped (optional) Method Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft.Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally.Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft. Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Recipe tips The key to this recipe is to gently fry the leeks so they soften and get nice and sweet. Serve with roast potatoes, roast chicken or pork and steamed vegetables.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/porkwithcreamedleeks_79048", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Creamed leeks 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/porkwithcreamedleeks_79048_16x9.jpg Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot. 2 tsp olive oillarge knob unsalted butter1 garlic clove, peeled and chopped1 large leek, washed and sliced2 sprigs thyme, leaves only (optional)50ml/2fl oz milk150ml/5fl oz double cream1 tbsp fresh parsley, chopped (optional) 2 tsp olive oil large knob unsalted butter 1 garlic clove, peeled and chopped 1 large leek, washed and sliced 2 sprigs thyme, leaves only (optional) 50ml/2fl oz milk 150ml/5fl oz double cream 1 tbsp fresh parsley, chopped (optional) Method Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft.Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally.Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft. Heat the oil and butter in a frying pan. Once hot, gently fry the garlic, leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve. Recipe tips The key to this recipe is to gently fry the leeks so they soften and get nice and sweet. Serve with roast potatoes, roast chicken or pork and steamed vegetables." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc40eb3bdbfd0cbffbc6" }	38eefcbc8489441d738697286ad72b9d3e857e53d77d5a6132bfa64f7c7babf6	Roast leg of lamb recipe Roast leg of lamb with garlic and rosemary An average of 4.4 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastlegoflambwithga_90252_16x9.jpg Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars), 22g fat (of which 10.5g saturates), 0g fibre and 0.6g salt. 2kg/4lb 8oz leg of lamb, bone in 2kg/4lb 8oz leg of lamb, bone in 3 large garlic cloves, grated25g/1oz butter, softened4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnishsalt and freshly ground black pepper 3 large garlic cloves, grated 25g/1oz butter, softened 4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnish salt and freshly ground black pepper 125ml/4fl oz red wine1 tbsp plain flour15g/½oz butter 125ml/4fl oz red wine 1 tbsp plain flour 15g/½oz butter Method Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork.With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes for medium or until cooked to your liking. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch. Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes for medium or until cooked to your liking. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes for medium or until cooked to your liking. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. Add more if needed. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roastlegoflambwithga_90252", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast leg of lamb recipe", "content": "Roast leg of lamb with garlic and rosemary An average of 4.4 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastlegoflambwithga_90252_16x9.jpg Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars), 22g fat (of which 10.5g saturates), 0g fibre and 0.6g salt. 2kg/4lb 8oz leg of lamb, bone in 2kg/4lb 8oz leg of lamb, bone in 3 large garlic cloves, grated25g/1oz butter, softened4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnishsalt and freshly ground black pepper 3 large garlic cloves, grated 25g/1oz butter, softened 4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnish salt and freshly ground black pepper 125ml/4fl oz red wine1 tbsp plain flour15g/½oz butter 125ml/4fl oz red wine 1 tbsp plain flour 15g/½oz butter Method Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork.With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes for medium or until cooked to your liking. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch. Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes for medium or until cooked to your liking. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50–60 minutes for medium or until cooked to your liking. Remove the lamb from the oven and leave to rest for 10–15 minutes, with some foil on top to keep it warm. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. Add more if needed. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan and whisk well, until the sauce has the desired consistency. Add more if needed. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch. To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc40eb3bdbfd0cbffbc7" }	0b6d34aa280a24ee8c6be5c75342ba0ed35922eb16a3260c0afcf9e45a9fdcf5	Slow roast lamb shoulder recipe Slow roast shoulder of lamb with sliced potatoes An average of 4.7 out of 5 stars from 78 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_roast_shoulder_lamb_92930_16x9.jpg This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time. 2.25kg/5lb whole shoulder of lamb, skin on4 garlic cloves, sliced2 large onions, cut into quarters750g/1lb 10oz waxy potatoes, such as Desiree, peeled and cut into thick 2cm/¾in slices570ml/1pint hot lamb or beef stockgreen vegetables, to serve 2.25kg/5lb whole shoulder of lamb, skin on 4 garlic cloves, sliced 2 large onions, cut into quarters 750g/1lb 10oz waxy potatoes, such as Desiree, peeled and cut into thick 2cm/¾in slices 570ml/1pint hot lamb or beef stock green vegetables, to serve 3 tbsp lamb fat (see method)50g/1¾oz plain flour 450ml/16fl oz hot lamb or beef stock100ml/3½fl oz red wine1–2 tsp redcurrant jelly few drops Worcestershire saucegravy browning (optional) 3 tbsp lamb fat (see method) 50g/1¾oz plain flour 450ml/16fl oz hot lamb or beef stock 100ml/3½fl oz red wine 1–2 tsp redcurrant jelly few drops Worcestershire sauce gravy browning (optional) Method Preheat the oven to 220C/200C Fan/Gas 7.Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes.Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over.Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes.To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over. Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over. Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well. Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes. To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling. To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling. Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables. Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_roast_shoulder_lamb_92930", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow roast lamb shoulder recipe", "content": "Slow roast shoulder of lamb with sliced potatoes An average of 4.7 out of 5 stars from 78 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_roast_shoulder_lamb_92930_16x9.jpg This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time. 2.25kg/5lb whole shoulder of lamb, skin on4 garlic cloves, sliced2 large onions, cut into quarters750g/1lb 10oz waxy potatoes, such as Desiree, peeled and cut into thick 2cm/¾in slices570ml/1pint hot lamb or beef stockgreen vegetables, to serve 2.25kg/5lb whole shoulder of lamb, skin on 4 garlic cloves, sliced 2 large onions, cut into quarters 750g/1lb 10oz waxy potatoes, such as Desiree, peeled and cut into thick 2cm/¾in slices 570ml/1pint hot lamb or beef stock green vegetables, to serve 3 tbsp lamb fat (see method)50g/1¾oz plain flour 450ml/16fl oz hot lamb or beef stock100ml/3½fl oz red wine1–2 tsp redcurrant jelly few drops Worcestershire saucegravy browning (optional) 3 tbsp lamb fat (see method) 50g/1¾oz plain flour 450ml/16fl oz hot lamb or beef stock 100ml/3½fl oz red wine 1–2 tsp redcurrant jelly few drops Worcestershire sauce gravy browning (optional) Method Preheat the oven to 220C/200C Fan/Gas 7.Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes.Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over.Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes.To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over. Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over. Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well. Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil. Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes. Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes. To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling. To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling. Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables. Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc41eb3bdbfd0cbffbc8" }	fe5d146b81de685a0b608b29ab0bdf3e261f821c253f44d7a759e9372c81c00f	Bara brith recipe An average of 3.8 out of 5 stars from 113 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bara_brith_33441_16x9.jpg Bara brith, meaning ‘mottled bread’ in Welsh, is a traditional tea cake that is sometimes made with yeast – this version omits it, making it super easy. It has a wonderfully sticky texture and is best spread with plenty of butter. 450g/1lb dried mixed fruit250g/9oz brown sugar300ml/½ pint warm black tea, strained2 tsp mixed spice450g/1lb self-raising flour1 free-range egg, beaten 450g/1lb dried mixed fruit 250g/9oz brown sugar 300ml/½ pint warm black tea, strained 2 tsp mixed spice 450g/1lb self-raising flour 1 free-range egg, beaten Method In a large bowl soak the fruit and sugar in the strained tea and leave overnight.The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment.Mix the remaining ingredients into the fruit mixture and beat well.Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean. In a large bowl soak the fruit and sugar in the strained tea and leave overnight. In a large bowl soak the fruit and sugar in the strained tea and leave overnight. The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment. The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment. Mix the remaining ingredients into the fruit mixture and beat well. Mix the remaining ingredients into the fruit mixture and beat well. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bara_brith_33441", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bara brith recipe", "content": "An average of 3.8 out of 5 stars from 113 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bara_brith_33441_16x9.jpg Bara brith, meaning ‘mottled bread’ in Welsh, is a traditional tea cake that is sometimes made with yeast – this version omits it, making it super easy. It has a wonderfully sticky texture and is best spread with plenty of butter. 450g/1lb dried mixed fruit250g/9oz brown sugar300ml/½ pint warm black tea, strained2 tsp mixed spice450g/1lb self-raising flour1 free-range egg, beaten 450g/1lb dried mixed fruit 250g/9oz brown sugar 300ml/½ pint warm black tea, strained 2 tsp mixed spice 450g/1lb self-raising flour 1 free-range egg, beaten Method In a large bowl soak the fruit and sugar in the strained tea and leave overnight.The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment.Mix the remaining ingredients into the fruit mixture and beat well.Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean. In a large bowl soak the fruit and sugar in the strained tea and leave overnight. In a large bowl soak the fruit and sugar in the strained tea and leave overnight. The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment. The next day, preheat the oven to 170C/150C Fan/Gas 3½. Line a 900g/2lb loaf tin with baking parchment. Mix the remaining ingredients into the fruit mixture and beat well. Mix the remaining ingredients into the fruit mixture and beat well. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean. Pour the mixture into the loaf tin and bake for 1½ hours or until a skewer inserted into the middle comes out clean." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc41eb3bdbfd0cbffbc9" }	7d280be112b8ec66fbe76bb67d88afada7edda68628cf404b1bb1452460aa722	Vegan leek and potato soup recipe An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/leek_soup_66968_16x9.jpg Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour without using any dairy products. Equipment and preparation: For this recipe you will need a blender. 1 carrot, grated1 onion, grated2 sticks celery, grated2 garlic cloves, roughly choppedsalt and pepperstalks from a small bunch of parsley 1 carrot, grated 1 onion, grated 2 sticks celery, grated 2 garlic cloves, roughly chopped salt and pepper stalks from a small bunch of parsley olive oil1 onion, finely chopped200g/7oz floury potatoes, peeled and chopped into cubes350g/12oz celeriac, peeled and chopped1 sprig thyme, leaves only4 leeks, finely slicedsea salt and freshly ground black pepper1 small bunch chives, finely chopped olive oil 1 onion, finely chopped 200g/7oz floury potatoes, peeled and chopped into cubes 350g/12oz celeriac, peeled and chopped 1 sprig thyme, leaves only 4 leeks, finely sliced sea salt and freshly ground black pepper 1 small bunch chives, finely chopped Method To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives. Recipe tips Freeze this easy soup for up to 3 months.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/leek_soup_66968", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan leek and potato soup recipe", "content": "An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/leek_soup_66968_16x9.jpg Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour without using any dairy products. Equipment and preparation: For this recipe you will need a blender. 1 carrot, grated1 onion, grated2 sticks celery, grated2 garlic cloves, roughly choppedsalt and pepperstalks from a small bunch of parsley 1 carrot, grated 1 onion, grated 2 sticks celery, grated 2 garlic cloves, roughly chopped salt and pepper stalks from a small bunch of parsley olive oil1 onion, finely chopped200g/7oz floury potatoes, peeled and chopped into cubes350g/12oz celeriac, peeled and chopped1 sprig thyme, leaves only4 leeks, finely slicedsea salt and freshly ground black pepper1 small bunch chives, finely chopped olive oil 1 onion, finely chopped 200g/7oz floury potatoes, peeled and chopped into cubes 350g/12oz celeriac, peeled and chopped 1 sprig thyme, leaves only 4 leeks, finely sliced sea salt and freshly ground black pepper 1 small bunch chives, finely chopped Method To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened. Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green. Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage. Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives. Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives. Recipe tips Freeze this easy soup for up to 3 months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc41eb3bdbfd0cbffbca" }	4262ff96181d80dbb9ea4f583e58d424ca7704b0ea230532f018597ae901e2d7	Grilled lamb steak with rosemary butter recipe Grilled lamb steak with rosemary butter and chargrilled broccoli An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledlambsteakwith_87206_16x9.jpg Lamb steaks take minutes to grill and are just as nice as any beef steak. Serve with punchy rosemary butter, chargrilled broccoli and some simple boiled potatoes. 200g/7oz boneless lamb leg steak, trimmed1 sprig rosemary, leaves picked2 garlic cloves, crushed2 tbsp olive oil100g/3½oz Tenderstem broccoli, blanched and drained salt and freshly ground black pepper 200g/7oz boneless lamb leg steak, trimmed 1 sprig rosemary, leaves picked 2 garlic cloves, crushed 2 tbsp olive oil 100g/3½oz Tenderstem broccoli, blanched and drained salt and freshly ground black pepper 30g/1oz butter, melted2 tbsp finely chopped flatleaf parsley, to serve 30g/1oz butter, melted 2 tbsp finely chopped flatleaf parsley, to serve Method Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible.Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest.Place the broccoli onto the griddle and cook, turning frequently, until chargrilled.To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley. Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/grilledlambsteakwith_87206", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Grilled lamb steak with rosemary butter recipe", "content": "Grilled lamb steak with rosemary butter and chargrilled broccoli An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledlambsteakwith_87206_16x9.jpg Lamb steaks take minutes to grill and are just as nice as any beef steak. Serve with punchy rosemary butter, chargrilled broccoli and some simple boiled potatoes. 200g/7oz boneless lamb leg steak, trimmed1 sprig rosemary, leaves picked2 garlic cloves, crushed2 tbsp olive oil100g/3½oz Tenderstem broccoli, blanched and drained salt and freshly ground black pepper 200g/7oz boneless lamb leg steak, trimmed 1 sprig rosemary, leaves picked 2 garlic cloves, crushed 2 tbsp olive oil 100g/3½oz Tenderstem broccoli, blanched and drained salt and freshly ground black pepper 30g/1oz butter, melted2 tbsp finely chopped flatleaf parsley, to serve 30g/1oz butter, melted 2 tbsp finely chopped flatleaf parsley, to serve Method Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible.Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest.Place the broccoli onto the griddle and cook, turning frequently, until chargrilled.To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley. Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest. Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. Place the broccoli onto the griddle and cook, turning frequently, until chargrilled. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley. To serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc41eb3bdbfd0cbffbcb" }	6ee5787fa0eb4f22127fe79f44b0aafddce784cd46459b10fb1e43b4f76e24cf	Cheesy leeks recipe An average of 4.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_leeks_46292_16x9.jpg Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four. 4 slender leeks (around 575g/1lb 4½oz total weight), trimmed 20g/¾oz butter, plus extra for greasing20g/¾oz plain flour200ml/7fl oz milk, semi-skimmed or full-fat1 tsp English or Dijon mustard100g/3½oz mature cheddar cheese, or other cheese, finely grated2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optionalsalt and freshly ground black pepper 4 slender leeks (around 575g/1lb 4½oz total weight), trimmed 20g/¾oz butter, plus extra for greasing 20g/¾oz plain flour 200ml/7fl oz milk, semi-skimmed or full-fat 1 tsp English or Dijon mustard 100g/3½oz mature cheddar cheese, or other cheese, finely grated 2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green. Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly.Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown. Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.) Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.) A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green. A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green. Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water. Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water. To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce. To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce. Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly. Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly. Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown. Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown. Recipe tips You can save a little time by grilling the cheesy leeks instead of baking, if you like. Warm the baking dish before adding the leeks and sauce. The basic leek and cheese sauce can also be used as a filling for jacket potatoes or stirred through freshly cooked pasta, topped with sliced tomatoes and grilled until golden.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheesy_leeks_46292", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheesy leeks recipe", "content": "An average of 4.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_leeks_46292_16x9.jpg Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four. 4 slender leeks (around 575g/1lb 4½oz total weight), trimmed 20g/¾oz butter, plus extra for greasing20g/¾oz plain flour200ml/7fl oz milk, semi-skimmed or full-fat1 tsp English or Dijon mustard100g/3½oz mature cheddar cheese, or other cheese, finely grated2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optionalsalt and freshly ground black pepper 4 slender leeks (around 575g/1lb 4½oz total weight), trimmed 20g/¾oz butter, plus extra for greasing 20g/¾oz plain flour 200ml/7fl oz milk, semi-skimmed or full-fat 1 tsp English or Dijon mustard 100g/3½oz mature cheddar cheese, or other cheese, finely grated 2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green. Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly.Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown. Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.) Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.) A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green. A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green. Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water. Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water. To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce. To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce. Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly. Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly. Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown. Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown. Recipe tips You can save a little time by grilling the cheesy leeks instead of baking, if you like. Warm the baking dish before adding the leeks and sauce. The basic leek and cheese sauce can also be used as a filling for jacket potatoes or stirred through freshly cooked pasta, topped with sliced tomatoes and grilled until golden." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacc42eb3bdbfd0cbffbcc" }	36e92ffeb81b21e361a815eaf9deb9c3d52c20e04842e133734f69eec154bd8a	Roasted chicken breast with leeks and green beans recipe An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedchickenbreast_86354_16x9.jpg Angela Hartnett's roast chicken breast is serve with a tasty combination of leeks, green beans and fresh herbs. 4 large chicken breasts, skin on100ml/3½fl oz olive oil, plus 1 tbsp olive oil for frying600g/1lb 5oz green beans16 baby leeks½ tsp Dijon mustard2 tbsp cider vinegar2 banana shallots, finely chopped2 tsp finely chopped fresh tarragon4 tsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper 4 large chicken breasts, skin on 100ml/3½fl oz olive oil, plus 1 tbsp olive oil for frying 600g/1lb 5oz green beans 16 baby leeks ½ tsp Dijon mustard 2 tbsp cider vinegar 2 banana shallots, finely chopped 2 tsp finely chopped fresh tarragon 4 tsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute.Transfer the pan into the oven and roast for 12–15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes.Meanwhile, bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes, making sure the beans still retain a little bite. Drain well.In a medium-sized bowl, whisk together the mustard, vinegar and 100ml olive oil. Add the shallots, tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing.To serve, divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute. Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute. Transfer the pan into the oven and roast for 12–15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes. Transfer the pan into the oven and roast for 12–15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes. Meanwhile, bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes, making sure the beans still retain a little bite. Drain well. Meanwhile, bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes, making sure the beans still retain a little bite. Drain well. In a medium-sized bowl, whisk together the mustard, vinegar and 100ml olive oil. Add the shallots, tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing. In a medium-sized bowl, whisk together the mustard, vinegar and 100ml olive oil. Add the shallots, tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing. To serve, divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl. To serve, divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl.	{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roastedchickenbreast_86354", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted chicken breast with leeks and green beans recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedchickenbreast_86354_16x9.jpg Angela Hartnett's roast chicken breast is serve with a tasty combination of leeks, green beans and fresh herbs. 4 large chicken breasts, skin on100ml/3½fl oz olive oil, plus 1 tbsp olive oil for frying600g/1lb 5oz green beans16 baby leeks½ tsp Dijon mustard2 tbsp cider vinegar2 banana shallots, finely chopped2 tsp finely chopped fresh tarragon4 tsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper 4 large chicken breasts, skin on 100ml/3½fl oz olive oil, plus 1 tbsp olive oil for frying 600g/1lb 5oz green beans 16 baby leeks ½ tsp Dijon mustard 2 tbsp cider vinegar 2 banana shallots, finely chopped 2 tsp finely chopped fresh tarragon 4 tsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute.Transfer the pan into the oven and roast for 12–15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes.Meanwhile, bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes, making sure the beans still retain a little bite. Drain well.In a medium-sized bowl, whisk together the mustard, vinegar and 100ml olive oil. Add the shallots, tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing.To serve, divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute. Heat an ovenproof frying pan with 1 tablespoon of oil until hot. Season the chicken breasts then place skin-side down into the pan. Cook for 2–3 minutes until golden-brown. Turn the breasts over and cook for a further minute. Transfer the pan into the oven and roast for 12–15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes. Transfer the pan into the oven and roast for 12–15 minutes, or until completely cooked through. The juices will run clear when pierced with a skewer at the thickest point. Remove from the oven and set aside to rest for a few minutes. Meanwhile, bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes, making sure the beans still retain a little bite. Drain well. Meanwhile, bring a large pan of salted water to the boil over a high heat. Cook the beans and leeks for 2–3 minutes, making sure the beans still retain a little bite. Drain well. In a medium-sized bowl, whisk together the mustard, vinegar and 100ml olive oil. Add the shallots, tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing. In a medium-sized bowl, whisk together the mustard, vinegar and 100ml olive oil. Add the shallots, tarragon and parsley and season with salt and pepper. Slice the beans and leeks into three diagonally and add to the dressing. To serve, divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl. To serve, divide equal amounts of the bean and leek salad between four plates and top each with a roasted chicken breast. Drizzle over any extra dressing remaining in the salad bowl." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }