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Garlic and coriander naan recipe
An average of 3.3 out of 5 stars from 145 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/naan_86626_16x9.jpg Top Anjum Anand's buttery breads with garlic and fresh coriander or the classic nigella seeds. They are quick and easy to make. Each serving provides 270 kcal, 6g protein, 42g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 2g fibre and 0.7g salt. 250g/9oz plain flour2 tsp sugar½ tsp salt½ tsp baking powder120ml/4fl oz milk2 tbsp vegetable oil, plus extra for greasing 250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 120ml/4fl oz milk 2 tbsp vegetable oil, plus extra for greasing nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander1 tbsp butter, melted, to serve nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander 1 tbsp butter, melted, to serve Method For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot.
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"title": "Garlic and coriander naan recipe",
"content": "An average of 3.3 out of 5 stars from 145 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/naan_86626_16x9.jpg Top Anjum Anand's buttery breads with garlic and fresh coriander or the classic nigella seeds. They are quick and easy to make. Each serving provides 270 kcal, 6g protein, 42g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 2g fibre and 0.7g salt. 250g/9oz plain flour2 tsp sugar½ tsp salt½ tsp baking powder120ml/4fl oz milk2 tbsp vegetable oil, plus extra for greasing 250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 120ml/4fl oz milk 2 tbsp vegetable oil, plus extra for greasing nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander1 tbsp butter, melted, to serve nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander 1 tbsp butter, melted, to serve Method For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot."
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01a773de69c601dd71dacc0fdcd0da3cf1b20b530873e6e1a2cd3da3553c48f0
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Mushroom curry with spinach and chickpeas recipe
An average of 4.4 out of 5 stars from 140 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mushroom_chickpea_and_71193_16x9.jpg This mushroom curry by Dr Rupy is so easy to whip up for a midweek dinner, and it contains 3 of your 5-a-day. Go the extra step and make your own chapatis and the whole meal will cost under £1 per portion. Each serving provides 646 kcal, 25g protein, 79g carbohydrate (of which 11g sugars), 22g fat (of which 8.5g saturates), 14g fibre and 1.4g salt. 250g/9oz chapati flour (atta), plus extra for dusting50g/1¾oz butter, melted½ tsp salt 250g/9oz chapati flour (atta), plus extra for dusting 50g/1¾oz butter, melted ½ tsp salt olive oil, for frying400g/14oz mushrooms, thickly sliced1 onion, roughly chopped3 garlic cloves, crushed30g/1oz piece root ginger, grated30g/1oz tomato purée1 tbsp garam masala½ tsp smoked paprika or chilli powder2 x 400g tins chickpeas, drained400g tin chopped tomatoes250g/9oz frozen spinach, defrosted100g/3½oz natural yoghurt30g/1oz fresh coriander, roughly choppedsalt and freshly ground black pepper olive oil, for frying 400g/14oz mushrooms, thickly sliced 1 onion, roughly chopped 3 garlic cloves, crushed 30g/1oz piece root ginger, grated 30g/1oz tomato purée 1 tbsp garam masala ½ tsp smoked paprika or chilli powder 2 x 400g tins chickpeas, drained 400g tin chopped tomatoes 250g/9oz frozen spinach, defrosted 100g/3½oz natural yoghurt 30g/1oz fresh coriander, roughly chopped salt and freshly ground black pepper Method To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes. Remove from the heat, stir in the spinach and yoghurt and season to taste.While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry. To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon. Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon. Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes. Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes. Remove from the heat, stir in the spinach and yoghurt and season to taste. Remove from the heat, stir in the spinach and yoghurt and season to taste. While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter. While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter. Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry. Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry. Recipe tips Leftover chapatis freeze really well. Leave them to cool completely, then stack them up with a piece of greaseproof paper between each one. Pop into a bag and freeze. The veggie curry will also freeze well, just leave out the yoghurt, freeze in an airtight box for up to 3 months. Add the yoghurt when the curry is re-heated and you are ready to serve.
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"title": "Mushroom curry with spinach and chickpeas recipe",
"content": "An average of 4.4 out of 5 stars from 140 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mushroom_chickpea_and_71193_16x9.jpg This mushroom curry by Dr Rupy is so easy to whip up for a midweek dinner, and it contains 3 of your 5-a-day. Go the extra step and make your own chapatis and the whole meal will cost under £1 per portion. Each serving provides 646 kcal, 25g protein, 79g carbohydrate (of which 11g sugars), 22g fat (of which 8.5g saturates), 14g fibre and 1.4g salt. 250g/9oz chapati flour (atta), plus extra for dusting50g/1¾oz butter, melted½ tsp salt 250g/9oz chapati flour (atta), plus extra for dusting 50g/1¾oz butter, melted ½ tsp salt olive oil, for frying400g/14oz mushrooms, thickly sliced1 onion, roughly chopped3 garlic cloves, crushed30g/1oz piece root ginger, grated30g/1oz tomato purée1 tbsp garam masala½ tsp smoked paprika or chilli powder2 x 400g tins chickpeas, drained400g tin chopped tomatoes250g/9oz frozen spinach, defrosted100g/3½oz natural yoghurt30g/1oz fresh coriander, roughly choppedsalt and freshly ground black pepper olive oil, for frying 400g/14oz mushrooms, thickly sliced 1 onion, roughly chopped 3 garlic cloves, crushed 30g/1oz piece root ginger, grated 30g/1oz tomato purée 1 tbsp garam masala ½ tsp smoked paprika or chilli powder 2 x 400g tins chickpeas, drained 400g tin chopped tomatoes 250g/9oz frozen spinach, defrosted 100g/3½oz natural yoghurt 30g/1oz fresh coriander, roughly chopped salt and freshly ground black pepper Method To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes. Remove from the heat, stir in the spinach and yoghurt and season to taste.While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry. To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon. Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon. Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes. Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes. Remove from the heat, stir in the spinach and yoghurt and season to taste. Remove from the heat, stir in the spinach and yoghurt and season to taste. While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter. While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter. Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry. Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry. Recipe tips Leftover chapatis freeze really well. Leave them to cool completely, then stack them up with a piece of greaseproof paper between each one. Pop into a bag and freeze. The veggie curry will also freeze well, just leave out the yoghurt, freeze in an airtight box for up to 3 months. Add the yoghurt when the curry is re-heated and you are ready to serve."
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018fe9182b3b93b18e6d781cfd4491f99b97565fcb43b22bf7eebc9b19ab95c2
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Papaya honey lassi recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/papaya_honey_lassi_01916_16x9.jpg If you're lucky enough to find yourself a ripe papaya, this smooth, silky lassi is a wonderful way to enjoy it! 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve Method Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée.Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Serve immediately. Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée. Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée. Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Serve immediately. Serve immediately.
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"title": "Papaya honey lassi recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/papaya_honey_lassi_01916_16x9.jpg If you're lucky enough to find yourself a ripe papaya, this smooth, silky lassi is a wonderful way to enjoy it! 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve Method Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée.Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Serve immediately. Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée. Pour all the ingredients except the pistachios into a blender and blitz to a smooth, salmon-pink coloured purée. Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Crush the pistachios in a pestle and mortar to form a nutty rubble. Pour the papaya lassi into tall glasses and scatter the toasted pistachios over the top. Serve immediately. Serve immediately."
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fcdb6acec49207a1e76e6e394981adc7d5860c48b08f1ef6fc770dcc1d64ad1f
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Matar paneer recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mattar_paneer_38293_16x9.jpg Matar paneer is a classic vegetarian curry of Indian cheese and peas cooked in a tomato-based sauce. Frying the cheese until golden makes a big difference to the flavour and texture of the curry so don't be tempted to skip that step. Each serving provides 463 kcal, 33.6g protein, 20.3g carbohydrate (of which 9.7g sugars), 28.7g fat (of which 17.6g saturates), 5.8g fibre and 0.26g salt. vegetable oil, for shallow frying450g/1lb paneer, cut into bite-sized pieces1 large onion, finely sliced2 tsp cumin seeds2 garlic cloves, crushedthumb-sized piece fresh root ginger, peeled and finely grated 1½ tsp crushed dried chillies or ½ chilli, finely chopped (and deseeded, optional)1 small bunch fresh coriander, leaves and stalks separated, both finely chopped1 black cardamom pod4 green cardamom pods, crushed2 cloves1 star anise 1 tsp ground turmeric1½ tsp garam masala300g/10½oz passata 250g/9oz frozen peassalt and freshly ground black pepper vegetable oil, for shallow frying 450g/1lb paneer, cut into bite-sized pieces 1 large onion, finely sliced 2 tsp cumin seeds 2 garlic cloves, crushed thumb-sized piece fresh root ginger, peeled and finely grated 1½ tsp crushed dried chillies or ½ chilli, finely chopped (and deseeded, optional) 1 small bunch fresh coriander, leaves and stalks separated, both finely chopped 1 black cardamom pod 4 green cardamom pods, crushed 2 cloves 1 star anise 1 tsp ground turmeric 1½ tsp garam masala 300g/10½oz passata 250g/9oz frozen peas salt and freshly ground black pepper Method Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper. Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute. Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes. Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately. Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper. Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper. Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute. Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute. Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes. Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes. Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately. Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately.
|
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"title": "Matar paneer recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mattar_paneer_38293_16x9.jpg Matar paneer is a classic vegetarian curry of Indian cheese and peas cooked in a tomato-based sauce. Frying the cheese until golden makes a big difference to the flavour and texture of the curry so don't be tempted to skip that step. Each serving provides 463 kcal, 33.6g protein, 20.3g carbohydrate (of which 9.7g sugars), 28.7g fat (of which 17.6g saturates), 5.8g fibre and 0.26g salt. vegetable oil, for shallow frying450g/1lb paneer, cut into bite-sized pieces1 large onion, finely sliced2 tsp cumin seeds2 garlic cloves, crushedthumb-sized piece fresh root ginger, peeled and finely grated 1½ tsp crushed dried chillies or ½ chilli, finely chopped (and deseeded, optional)1 small bunch fresh coriander, leaves and stalks separated, both finely chopped1 black cardamom pod4 green cardamom pods, crushed2 cloves1 star anise 1 tsp ground turmeric1½ tsp garam masala300g/10½oz passata 250g/9oz frozen peassalt and freshly ground black pepper vegetable oil, for shallow frying 450g/1lb paneer, cut into bite-sized pieces 1 large onion, finely sliced 2 tsp cumin seeds 2 garlic cloves, crushed thumb-sized piece fresh root ginger, peeled and finely grated 1½ tsp crushed dried chillies or ½ chilli, finely chopped (and deseeded, optional) 1 small bunch fresh coriander, leaves and stalks separated, both finely chopped 1 black cardamom pod 4 green cardamom pods, crushed 2 cloves 1 star anise 1 tsp ground turmeric 1½ tsp garam masala 300g/10½oz passata 250g/9oz frozen peas salt and freshly ground black pepper Method Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper. Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute. Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes. Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately. Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper. Heat 5mm/¼in oil in a sauté or deep frying pan over a high heat. To check the oil is hot enough, add a cube of paneer to the oil – it should sizzle if oil is hot enough. Once ready, add the paneer cubes and shallow fry in batches for 2–3 minutes, turning once until golden brown on each side. Using a slotted spoon, carefully remove the paneer and set aside to drain on kitchen paper. Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute. Carefully tip out the oil and return the pan to the heat. Add a tablespoon of oil and fry the onion and cumin seeds over a medium heat for around 6–8 minutes until the onions are soft, stirring frequently. Add the garlic, ginger, chillies and coriander stalks and fry for a further minute. Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes. Add the cardamom pods, cloves, star anise, turmeric and garam masala. Season well with salt and continue to cook for a couple of minutes, stirring until the spices are aromatic. Stir in the passata and simmer gently for 10 more minutes. Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately. Add the paneer, mix well and simmer for a few minutes to allow the cheese to take on the flavours. Add a generous splash of water to loosen and then stir in the peas and coriander leaves. Season with salt and pepper and simmer for a further 2–3 minutes to cook the peas. Serve immediately."
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d2d9dcec9db6c3e401694f6ac2e395938477dcb3e3f2f38ef28b41b21618ad42
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Baked aloo gobi with flatbreads recipe
For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly. Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes. Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes. Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt.Preheat the oven to 220C/200C Fan/Gas 7. Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk.Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish. While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands. Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly. Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick.Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up.Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using. For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly. Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes. Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes. For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly. Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes. Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes. Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt. Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk. Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk. Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish. Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish. While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands. While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands. Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly. Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly. Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick. Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick. Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up. Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up. Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using. Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using.
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"title": "Baked aloo gobi with flatbreads recipe",
"content": "For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly. Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes. Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes. Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt.Preheat the oven to 220C/200C Fan/Gas 7. Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk.Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish. While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands. Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly. Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick.Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up.Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using. For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly. Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes. Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes. For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly. Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes. Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes. Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt. Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk. Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk. Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish. Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish. While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands. While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands. Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly. Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly. Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick. Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick. Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up. Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up. Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using. Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using."
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52fe9bcea42cf6ec9d411cb30feae9f4272ce3f0fea7d5cf08f04bf7e8c2c3d1
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Rustic jungle-style chicken curry recipe
An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jungle_curry_24500_16x9.jpg A flavoursome chicken curry made with fenugreek leaves, black cardamom pods and cinnamon sticks among other spices. Serve with Vivek Singh's triangle parathas. 5 tbsp vegetable or corn oil5 cloves2.5cm/1in piece cinnamon stick, broken in half2 black cardamom pods½ tsp black peppercorns1 tsp cumin seeds1 bay leaf4 onions, finely chopped1 tbsp chopped garlicwhole chicken (1.2kg–1.5kg/2lb 11oz-3lb 5oz), skinned and cut into 8 pieces on the bone½ tbsp ginger paste½ tbsp garlic paste2 tsp salt1 tsp ground turmeric1½ tsp red chilli powder1 tsp red chilli flakes1 tsp ground cumin1 tsp ground coriander4 tomatoes, chopped2 green chillies, halved¼ tsp garam masala ½ tsp dried fenugreek leaves, crushed ½ lemon, juice only2 tbsp fresh coriander, choppedrice or parathas, to serve 5 tbsp vegetable or corn oil 5 cloves 2.5cm/1in piece cinnamon stick, broken in half 2 black cardamom pods ½ tsp black peppercorns 1 tsp cumin seeds 1 bay leaf 4 onions, finely chopped 1 tbsp chopped garlic whole chicken (1.2kg–1.5kg/2lb 11oz-3lb 5oz), skinned and cut into 8 pieces on the bone ½ tbsp ginger paste ½ tbsp garlic paste 2 tsp salt 1 tsp ground turmeric 1½ tsp red chilli powder 1 tsp red chilli flakes 1 tsp ground cumin 1 tsp ground coriander 4 tomatoes, chopped 2 green chillies, halved ¼ tsp garam masala ½ tsp dried fenugreek leaves, crushed ½ lemon, juice only 2 tbsp fresh coriander, chopped rice or parathas, to serve Method Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and fry. Once the spices change colour and become fragrant, add the onions and garlic and fry until golden-brown. Add the chicken pieces and stir-fry for 6–8 minutes over a high heat, or until browned all over. Add the ginger and garlic pastes, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, over a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan.Once the oil starts to separate out from the masala around the edges of the pan, add 500ml/18fl oz of water, bring to the boil, and then simmer over a low heat for 10 minutes or until the chicken is fully cooked.Add the halved chillies, the garam masala, fenugreek and lemon juice. Just before serving sprinkle over the chopped coriander and serve with rice or parathas. Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and fry. Once the spices change colour and become fragrant, add the onions and garlic and fry until golden-brown. Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and fry. Once the spices change colour and become fragrant, add the onions and garlic and fry until golden-brown. Add the chicken pieces and stir-fry for 6–8 minutes over a high heat, or until browned all over. Add the chicken pieces and stir-fry for 6–8 minutes over a high heat, or until browned all over. Add the ginger and garlic pastes, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, over a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan. Add the ginger and garlic pastes, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, over a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan. Once the oil starts to separate out from the masala around the edges of the pan, add 500ml/18fl oz of water, bring to the boil, and then simmer over a low heat for 10 minutes or until the chicken is fully cooked. Once the oil starts to separate out from the masala around the edges of the pan, add 500ml/18fl oz of water, bring to the boil, and then simmer over a low heat for 10 minutes or until the chicken is fully cooked. Add the halved chillies, the garam masala, fenugreek and lemon juice. Add the halved chillies, the garam masala, fenugreek and lemon juice. Just before serving sprinkle over the chopped coriander and serve with rice or parathas. Just before serving sprinkle over the chopped coriander and serve with rice or parathas.
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"title": "Rustic jungle-style chicken curry recipe",
"content": "An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jungle_curry_24500_16x9.jpg A flavoursome chicken curry made with fenugreek leaves, black cardamom pods and cinnamon sticks among other spices. Serve with Vivek Singh's triangle parathas. 5 tbsp vegetable or corn oil5 cloves2.5cm/1in piece cinnamon stick, broken in half2 black cardamom pods½ tsp black peppercorns1 tsp cumin seeds1 bay leaf4 onions, finely chopped1 tbsp chopped garlicwhole chicken (1.2kg–1.5kg/2lb 11oz-3lb 5oz), skinned and cut into 8 pieces on the bone½ tbsp ginger paste½ tbsp garlic paste2 tsp salt1 tsp ground turmeric1½ tsp red chilli powder1 tsp red chilli flakes1 tsp ground cumin1 tsp ground coriander4 tomatoes, chopped2 green chillies, halved¼ tsp garam masala ½ tsp dried fenugreek leaves, crushed ½ lemon, juice only2 tbsp fresh coriander, choppedrice or parathas, to serve 5 tbsp vegetable or corn oil 5 cloves 2.5cm/1in piece cinnamon stick, broken in half 2 black cardamom pods ½ tsp black peppercorns 1 tsp cumin seeds 1 bay leaf 4 onions, finely chopped 1 tbsp chopped garlic whole chicken (1.2kg–1.5kg/2lb 11oz-3lb 5oz), skinned and cut into 8 pieces on the bone ½ tbsp ginger paste ½ tbsp garlic paste 2 tsp salt 1 tsp ground turmeric 1½ tsp red chilli powder 1 tsp red chilli flakes 1 tsp ground cumin 1 tsp ground coriander 4 tomatoes, chopped 2 green chillies, halved ¼ tsp garam masala ½ tsp dried fenugreek leaves, crushed ½ lemon, juice only 2 tbsp fresh coriander, chopped rice or parathas, to serve Method Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and fry. Once the spices change colour and become fragrant, add the onions and garlic and fry until golden-brown. Add the chicken pieces and stir-fry for 6–8 minutes over a high heat, or until browned all over. Add the ginger and garlic pastes, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, over a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan.Once the oil starts to separate out from the masala around the edges of the pan, add 500ml/18fl oz of water, bring to the boil, and then simmer over a low heat for 10 minutes or until the chicken is fully cooked.Add the halved chillies, the garam masala, fenugreek and lemon juice. Just before serving sprinkle over the chopped coriander and serve with rice or parathas. Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and fry. Once the spices change colour and become fragrant, add the onions and garlic and fry until golden-brown. Heat the oil in a large, heavy-based pan, add the whole spices and bay leaf and fry. Once the spices change colour and become fragrant, add the onions and garlic and fry until golden-brown. Add the chicken pieces and stir-fry for 6–8 minutes over a high heat, or until browned all over. Add the chicken pieces and stir-fry for 6–8 minutes over a high heat, or until browned all over. Add the ginger and garlic pastes, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, over a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan. Add the ginger and garlic pastes, salt, turmeric, chilli powder, chilli flakes, cumin and coriander and cook, stirring, over a high heat for 2–4 minutes. Add the tomatoes and cook for 8–10 minutes, stirring constantly to ensure that the spices do not stick to the bottom of the pan. Once the oil starts to separate out from the masala around the edges of the pan, add 500ml/18fl oz of water, bring to the boil, and then simmer over a low heat for 10 minutes or until the chicken is fully cooked. Once the oil starts to separate out from the masala around the edges of the pan, add 500ml/18fl oz of water, bring to the boil, and then simmer over a low heat for 10 minutes or until the chicken is fully cooked. Add the halved chillies, the garam masala, fenugreek and lemon juice. Add the halved chillies, the garam masala, fenugreek and lemon juice. Just before serving sprinkle over the chopped coriander and serve with rice or parathas. Just before serving sprinkle over the chopped coriander and serve with rice or parathas."
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7635f12bfceb1b5f12628f71cbe58edb101b307c24fe8841219049707d0690a3
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Tandoori chicken skewers recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_party_86717_16x9.jpg These easy spiced tandoori-style chicken mini skewers make great party food, and are so simple to put together. For this recipe you will need 15 x 15cm/6in bamboo skewers. Each skewer provides 65 kcal, 8.2g protein, 0.7g carbohydrate (of which 0.5g sugars), 3.1g fat (of which 1g saturates), 0.5g fibre and 0.08g salt. 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips75g/2½oz plain yoghurt2 tbsp tandoori or tikka spice curry powdersmall bunch fresh coriander, chopped (optional)lime wedges, to serve 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips 75g/2½oz plain yoghurt 2 tbsp tandoori or tikka spice curry powder small bunch fresh coriander, chopped (optional) lime wedges, to serve Method Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat.Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely.Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side.
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"title": "Tandoori chicken skewers recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_party_86717_16x9.jpg These easy spiced tandoori-style chicken mini skewers make great party food, and are so simple to put together. For this recipe you will need 15 x 15cm/6in bamboo skewers. Each skewer provides 65 kcal, 8.2g protein, 0.7g carbohydrate (of which 0.5g sugars), 3.1g fat (of which 1g saturates), 0.5g fibre and 0.08g salt. 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips75g/2½oz plain yoghurt2 tbsp tandoori or tikka spice curry powdersmall bunch fresh coriander, chopped (optional)lime wedges, to serve 450g/1lb chicken thigh fillets, trimmed of fat and each one cut into 4 strips 75g/2½oz plain yoghurt 2 tbsp tandoori or tikka spice curry powder small bunch fresh coriander, chopped (optional) lime wedges, to serve Method Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat.Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely.Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Mix the chicken strips, yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes, or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Thread 1 or 2 strips of chicken onto each skewer, not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays, spaced well apart and bake for 20 minutes, turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side. Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side."
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8071ba984ef13b55a35004215675dbf38f9cfaad844bbf94dd92e3f6b5b55048
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Chana dal with crispy tarka recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chana_daal_with_tarka_62765_16x9.jpg Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. Each serving provides 395 kcal, 22.1g protein, 43.2g carbohydrate (of which 4.1g sugars), 11.3g fat (of which 6.1g saturates), 15.7g fibre and 0.02g salt. 250g/9oz chana dal, soaked overnight or for at least 2 hours1 garlic clove1 tsp red chilli powder½ tsp ground turmeric1 cinnamon stick1 onion, thinly sliced1–2 tbsp ghee salt, to taste 250g/9oz chana dal, soaked overnight or for at least 2 hours 1 garlic clove 1 tsp red chilli powder ½ tsp ground turmeric 1 cinnamon stick 1 onion, thinly sliced 1–2 tbsp ghee salt, to taste 1–2 tbsp ghee 2 garlic cloves, thinly sliced1 tsp cumin seeds1 tsp mustard seeds2 long dried red chillies5–6 curry leaves (fresh if possible) 1–2 tbsp ghee 2 garlic cloves, thinly sliced 1 tsp cumin seeds 1 tsp mustard seeds 2 long dried red chillies 5–6 curry leaves (fresh if possible) 2 tbsp tamarind chutney (available in Asian shops)2.5cm/1in piece root ginger, peeled and very thinly slicedhandful mixed fresh coriander, dill and chervil, finely chopped1 tsp chaat masala 2 tbsp tamarind chutney (available in Asian shops) 2.5cm/1in piece root ginger, peeled and very thinly sliced handful mixed fresh coriander, dill and chervil, finely chopped 1 tsp chaat masala Method Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt.Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to the boil. Cook for 15–20 minutes, or until soft. You are looking for a firm and not mushy dal. If it is a little watery, using a wooden spoon, crush some lentils around the sides of the pan to thicken the sauce. Season the dal and put it in a serving bowl.Meanwhile, fry the onion in the ghee until browned, then transfer it to kitchen paper and set aside.For the tarka, melt the ghee in a small frying pan over a medium heat. Fry the garlic until it starts to brown lightly. Add the cumin and mustard seeds and cook until they splutter. Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala. Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt. Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt. Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to the boil. Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to the boil. Cook for 15–20 minutes, or until soft. You are looking for a firm and not mushy dal. If it is a little watery, using a wooden spoon, crush some lentils around the sides of the pan to thicken the sauce. Season the dal and put it in a serving bowl. Cook for 15–20 minutes, or until soft. You are looking for a firm and not mushy dal. If it is a little watery, using a wooden spoon, crush some lentils around the sides of the pan to thicken the sauce. Season the dal and put it in a serving bowl. Meanwhile, fry the onion in the ghee until browned, then transfer it to kitchen paper and set aside. Meanwhile, fry the onion in the ghee until browned, then transfer it to kitchen paper and set aside. For the tarka, melt the ghee in a small frying pan over a medium heat. Fry the garlic until it starts to brown lightly. Add the cumin and mustard seeds and cook until they splutter. Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. For the tarka, melt the ghee in a small frying pan over a medium heat. Fry the garlic until it starts to brown lightly. Add the cumin and mustard seeds and cook until they splutter. Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala.
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"title": "Chana dal with crispy tarka recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chana_daal_with_tarka_62765_16x9.jpg Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. Each serving provides 395 kcal, 22.1g protein, 43.2g carbohydrate (of which 4.1g sugars), 11.3g fat (of which 6.1g saturates), 15.7g fibre and 0.02g salt. 250g/9oz chana dal, soaked overnight or for at least 2 hours1 garlic clove1 tsp red chilli powder½ tsp ground turmeric1 cinnamon stick1 onion, thinly sliced1–2 tbsp ghee salt, to taste 250g/9oz chana dal, soaked overnight or for at least 2 hours 1 garlic clove 1 tsp red chilli powder ½ tsp ground turmeric 1 cinnamon stick 1 onion, thinly sliced 1–2 tbsp ghee salt, to taste 1–2 tbsp ghee 2 garlic cloves, thinly sliced1 tsp cumin seeds1 tsp mustard seeds2 long dried red chillies5–6 curry leaves (fresh if possible) 1–2 tbsp ghee 2 garlic cloves, thinly sliced 1 tsp cumin seeds 1 tsp mustard seeds 2 long dried red chillies 5–6 curry leaves (fresh if possible) 2 tbsp tamarind chutney (available in Asian shops)2.5cm/1in piece root ginger, peeled and very thinly slicedhandful mixed fresh coriander, dill and chervil, finely chopped1 tsp chaat masala 2 tbsp tamarind chutney (available in Asian shops) 2.5cm/1in piece root ginger, peeled and very thinly sliced handful mixed fresh coriander, dill and chervil, finely chopped 1 tsp chaat masala Method Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt.Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to the boil. Cook for 15–20 minutes, or until soft. You are looking for a firm and not mushy dal. If it is a little watery, using a wooden spoon, crush some lentils around the sides of the pan to thicken the sauce. Season the dal and put it in a serving bowl.Meanwhile, fry the onion in the ghee until browned, then transfer it to kitchen paper and set aside.For the tarka, melt the ghee in a small frying pan over a medium heat. Fry the garlic until it starts to brown lightly. Add the cumin and mustard seeds and cook until they splutter. Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala. Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt. Drain the chana dal and put it into a large saucepan with the garlic, red chilli powder, turmeric, cinnamon stick and salt. Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to the boil. Pour in 350ml/12fl oz water, or enough to cover the dal and bring it to the boil. Cook for 15–20 minutes, or until soft. You are looking for a firm and not mushy dal. If it is a little watery, using a wooden spoon, crush some lentils around the sides of the pan to thicken the sauce. Season the dal and put it in a serving bowl. Cook for 15–20 minutes, or until soft. You are looking for a firm and not mushy dal. If it is a little watery, using a wooden spoon, crush some lentils around the sides of the pan to thicken the sauce. Season the dal and put it in a serving bowl. Meanwhile, fry the onion in the ghee until browned, then transfer it to kitchen paper and set aside. Meanwhile, fry the onion in the ghee until browned, then transfer it to kitchen paper and set aside. For the tarka, melt the ghee in a small frying pan over a medium heat. Fry the garlic until it starts to brown lightly. Add the cumin and mustard seeds and cook until they splutter. Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. For the tarka, melt the ghee in a small frying pan over a medium heat. Fry the garlic until it starts to brown lightly. Add the cumin and mustard seeds and cook until they splutter. Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala."
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a02c0c46a264dd66f7f3679cf83181933b773baecb7c28246d9a37767d5d5f09
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Tandoori chicken skewers recipe
An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tandoori_74292_16x9.jpg Traditionally made in a tandoor, these tandoori chicken skewers taste great cooked on a barbecue or grill. For this recipe, you will need skewers (see tip), a clean muslin and a blender or small food processor. Each serving provides 723 kcal, 71.5g protein, 14.4g carbohydrate (of which 8.3g sugars), 41.5g fat (of which 8.5g saturates), 2.8g fibre and 4.77g salt. 100g/3½oz garlic cloves, roughly chopped100g/3½oz fresh root ginger, peeled and roughly chopped4–5 small whole green chillies, choppedsmall handful coriander leaves, chopped4–6 tbsp vegetable oil 100g/3½oz garlic cloves, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 4–5 small whole green chillies, chopped small handful coriander leaves, chopped 4–6 tbsp vegetable oil 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces1 tsp turmeric1 tsp chilli powder1 tsp garam masala1 tsp fine salt1 tsp black salt1 tsp ground cardamom powder1 tsp dried fenugreek leaves½ lemon, juice only 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces 1 tsp turmeric 1 tsp chilli powder 1 tsp garam masala 1 tsp fine salt 1 tsp black salt 1 tsp ground cardamom powder 1 tsp dried fenugreek leaves ½ lemon, juice only 250g/9oz plain yoghurt 1 tsp ground cardamom1 tsp fine salt1 tsp black salt1 tsp turmeric 1 tsp chilli powder (plus extra if desired)1 tsp garam masalavegetable oil, to combine chopped fresh coriander, to serve 250g/9oz plain yoghurt 1 tsp ground cardamom 1 tsp fine salt 1 tsp black salt 1 tsp turmeric 1 tsp chilli powder (plus extra if desired) 1 tsp garam masala vegetable oil, to combine chopped fresh coriander, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside. To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes.For the yoghurt mixture, put the yoghurt in a clean muslin and hang over a bowl for 30 minutes, allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken.Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside. To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside. To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes. To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes. For the yoghurt mixture, put the yoghurt in a clean muslin and hang over a bowl for 30 minutes, allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken. For the yoghurt mixture, put the yoghurt in a clean muslin and hang over a bowl for 30 minutes, allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken. Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through. Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Recipe tips If using wooden skewers, soak them in water for 30 minutes prior to cooking.
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"title": "Tandoori chicken skewers recipe",
"content": "An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tandoori_74292_16x9.jpg Traditionally made in a tandoor, these tandoori chicken skewers taste great cooked on a barbecue or grill. For this recipe, you will need skewers (see tip), a clean muslin and a blender or small food processor. Each serving provides 723 kcal, 71.5g protein, 14.4g carbohydrate (of which 8.3g sugars), 41.5g fat (of which 8.5g saturates), 2.8g fibre and 4.77g salt. 100g/3½oz garlic cloves, roughly chopped100g/3½oz fresh root ginger, peeled and roughly chopped4–5 small whole green chillies, choppedsmall handful coriander leaves, chopped4–6 tbsp vegetable oil 100g/3½oz garlic cloves, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 4–5 small whole green chillies, chopped small handful coriander leaves, chopped 4–6 tbsp vegetable oil 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces1 tsp turmeric1 tsp chilli powder1 tsp garam masala1 tsp fine salt1 tsp black salt1 tsp ground cardamom powder1 tsp dried fenugreek leaves½ lemon, juice only 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces 1 tsp turmeric 1 tsp chilli powder 1 tsp garam masala 1 tsp fine salt 1 tsp black salt 1 tsp ground cardamom powder 1 tsp dried fenugreek leaves ½ lemon, juice only 250g/9oz plain yoghurt 1 tsp ground cardamom1 tsp fine salt1 tsp black salt1 tsp turmeric 1 tsp chilli powder (plus extra if desired)1 tsp garam masalavegetable oil, to combine chopped fresh coriander, to serve 250g/9oz plain yoghurt 1 tsp ground cardamom 1 tsp fine salt 1 tsp black salt 1 tsp turmeric 1 tsp chilli powder (plus extra if desired) 1 tsp garam masala vegetable oil, to combine chopped fresh coriander, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside. To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes.For the yoghurt mixture, put the yoghurt in a clean muslin and hang over a bowl for 30 minutes, allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken.Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside. To make the paste, blend the chopped garlic, ginger, chilli, coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside. To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes. To marinade the chicken, put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric, chilli powder, garam masala, salt, black salt, cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes. For the yoghurt mixture, put the yoghurt in a clean muslin and hang over a bowl for 30 minutes, allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken. For the yoghurt mixture, put the yoghurt in a clean muslin and hang over a bowl for 30 minutes, allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste, ground cardamom, salt, black salt, turmeric, chilli powder and garam masala. Using a whisk or spoon, blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder, if desired, to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken. Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through. Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes, turning regularly to ensure they cook evenly, until nicely charred and cooked through. Alternatively, cook in a tandoori oven, under a hot grill or on the barbecue, until charred and cooked through. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Recipe tips If using wooden skewers, soak them in water for 30 minutes prior to cooking."
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5100cdf54e1008d125b769f9e0ee5000a65eb9d729da15b9265c0ff529142f96
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Easy Thai green curry recipe
An average of 4.6 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaigreencurry_67788_16x9.jpg Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. If you are in a rush you could use a shop-bought curry paste. 1 tbsp vegetable oil2 tbsp Thai green curry paste (according to taste)1 tbsp soft dark brown sugar1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)750g/1½lb skinless, boneless chicken chicken breast, cut into chunks6–8 makrut lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)400ml tin coconut milkgood shake of Thai fish sauce or light soy saucelarge handful of coriander, roughly chopped½–1 lime, juice only 1 tbsp vegetable oil 2 tbsp Thai green curry paste (according to taste) 2 tbsp Thai green curry paste (according to taste) 1 tbsp soft dark brown sugar 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional) 750g/1½lb skinless, boneless chicken chicken breast, cut into chunks 6–8 makrut lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime) 400ml tin coconut milk good shake of Thai fish sauce or light soy sauce large handful of coriander, roughly chopped ½–1 lime, juice only Method Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
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"content": "An average of 4.6 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaigreencurry_67788_16x9.jpg Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. If you are in a rush you could use a shop-bought curry paste. 1 tbsp vegetable oil2 tbsp Thai green curry paste (according to taste)1 tbsp soft dark brown sugar1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)750g/1½lb skinless, boneless chicken chicken breast, cut into chunks6–8 makrut lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)400ml tin coconut milkgood shake of Thai fish sauce or light soy saucelarge handful of coriander, roughly chopped½–1 lime, juice only 1 tbsp vegetable oil 2 tbsp Thai green curry paste (according to taste) 2 tbsp Thai green curry paste (according to taste) 1 tbsp soft dark brown sugar 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional) 750g/1½lb skinless, boneless chicken chicken breast, cut into chunks 6–8 makrut lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime) 400ml tin coconut milk good shake of Thai fish sauce or light soy sauce large handful of coriander, roughly chopped ½–1 lime, juice only Method Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice."
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4ae0770e643e1796a4d14e6d8cac629ef5fbd759aeea671f04fc2eec3e55f27e
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Thai chicken curry recipe
An average of 4.5 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_chicken_curry_06763_16x9.jpg This is an easy, foolproof Thai-style chicken curry recipe. The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp. 6 skinless and boneless chicken breasts3 tbsp Thai red curry paste3 tbsp sunflower oil2 onions, sliced4cm/1½in knob of fresh root ginger, peeled and finely grated 1 tbsp plain flour2 x 400g tins full-fat coconut milk1 tbsp Thai fish sauce1 tbsp light muscovado sugar1 lemongrass stalk, bashed (see tip)4 lime leaves250g/9oz sugar-snap peas, cut in half lengthways½ lime, zest and juice1 x 225g tin water chestnuts, drained, halved and quartered if largesalt and freshly ground black pepper 6 skinless and boneless chicken breasts 3 tbsp Thai red curry paste 3 tbsp sunflower oil 2 onions, sliced 4cm/1½in knob of fresh root ginger, peeled and finely grated 1 tbsp plain flour 2 x 400g tins full-fat coconut milk 1 tbsp Thai fish sauce 1 tbsp light muscovado sugar 1 lemongrass stalk, bashed (see tip) 4 lime leaves 250g/9oz sugar-snap peas, cut in half lengthways ½ lime, zest and juice 1 x 225g tin water chestnuts, drained, halved and quartered if large salt and freshly ground black pepper Method Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix.Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate.Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften.Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water.Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice. Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate. Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate. Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften. Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften. Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot. Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot. Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water. Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water. Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice. Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice. Recipe tips If covered and chilled in the fridge, you can make the curry up to a day ahead, adding the freshly cooked peas and water chestnuts just before serving. Kept in a freezer proof container or bag, this dish freezes well without the sugar-snap peas and water chestnuts; add these to the curry after reheating. The flavour of lemongrass is wonderful, but the chopped stalk takes a long time to tenderise. I therefore like to bash it with a rolling pin before adding it to the curry – this allows all the flavours to be absorbed into the sauce.
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"title": "Thai chicken curry recipe",
"content": "An average of 4.5 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_chicken_curry_06763_16x9.jpg This is an easy, foolproof Thai-style chicken curry recipe. The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp. 6 skinless and boneless chicken breasts3 tbsp Thai red curry paste3 tbsp sunflower oil2 onions, sliced4cm/1½in knob of fresh root ginger, peeled and finely grated 1 tbsp plain flour2 x 400g tins full-fat coconut milk1 tbsp Thai fish sauce1 tbsp light muscovado sugar1 lemongrass stalk, bashed (see tip)4 lime leaves250g/9oz sugar-snap peas, cut in half lengthways½ lime, zest and juice1 x 225g tin water chestnuts, drained, halved and quartered if largesalt and freshly ground black pepper 6 skinless and boneless chicken breasts 3 tbsp Thai red curry paste 3 tbsp sunflower oil 2 onions, sliced 4cm/1½in knob of fresh root ginger, peeled and finely grated 1 tbsp plain flour 2 x 400g tins full-fat coconut milk 1 tbsp Thai fish sauce 1 tbsp light muscovado sugar 1 lemongrass stalk, bashed (see tip) 4 lime leaves 250g/9oz sugar-snap peas, cut in half lengthways ½ lime, zest and juice 1 x 225g tin water chestnuts, drained, halved and quartered if large salt and freshly ground black pepper Method Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix.Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate.Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften.Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water.Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice. Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate. Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate. Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften. Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften. Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot. Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot. Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water. Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water. Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice. Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice. Recipe tips If covered and chilled in the fridge, you can make the curry up to a day ahead, adding the freshly cooked peas and water chestnuts just before serving. Kept in a freezer proof container or bag, this dish freezes well without the sugar-snap peas and water chestnuts; add these to the curry after reheating. The flavour of lemongrass is wonderful, but the chopped stalk takes a long time to tenderise. I therefore like to bash it with a rolling pin before adding it to the curry – this allows all the flavours to be absorbed into the sauce."
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fbee751ce312c42750f20514784fa6e11d761469381cb2aed710cb8164402c0b
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Thai massaman chicken curry recipe
For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder.Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown.Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice.Just before serving, stir in the basil leaves and half the roasted peanuts.To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Just before serving, stir in the basil leaves and half the roasted peanuts. Just before serving, stir in the basil leaves and half the roasted peanuts. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice.
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"title": "Thai massaman chicken curry recipe",
"content": "For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder.Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown.Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice.Just before serving, stir in the basil leaves and half the roasted peanuts.To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. For the massaman curry paste, heat a small frying pan over a medium heat. When the pan is hot, add the cardamom, cumin and cloves and dry-fry for 1–2 minutes, or until fragrant. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Transfer the spices to a spice grinder or pestle and mortar and grind to a powder. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. Blend the ground spices with all the remaining curry paste ingredients in a food processor, until smooth and well combined. (Alternatively, pound the paste until smooth in a pestle and mortar.) Chill until needed, covered. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Just before serving, stir in the basil leaves and half the roasted peanuts. Just before serving, stir in the basil leaves and half the roasted peanuts. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice."
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84f2ccd534176085fb292288ff6443ff371fe385f24bdcb374178c26110aa8ad
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Mary Berry stir fry recipe
Panang chicken stir fry An average of 4.7 out of 5 stars from 154 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panang_chicken_stir-fry_00869_16x9.jpg Mary Berry's super easy chicken stir fry is a quick dinner solution for busy days and contains a good hit of protein. Each serving provides 396 kcal, 22g protein, 57g carbohydrate (of which 12g sugars), 8g fat (of which 1.3g saturates), 3.7g fibre and 2.2g salt. 225g/8oz long-grain rice2 tbsp olive oil2 chicken breasts, cut into very thin strips1 tbsp runny honey1 onion, finely chopped1 courgette, finely chopped1 red pepper, finely chopped2 celery sticks, finely chopped2cm/¾in piece fresh root ginger, peeled and finely grated2 garlic cloves, crushed1 tbsp medium curry powder3 tbsp soy sauce1 tbsp sweet chilli sauce ½ lime, juice onlysalt and freshly ground black pepper4 lime wedges, to serve 225g/8oz long-grain rice 2 tbsp olive oil 2 chicken breasts, cut into very thin strips 1 tbsp runny honey 1 onion, finely chopped 1 courgette, finely chopped 1 red pepper, finely chopped 2 celery sticks, finely chopped 2cm/¾in piece fresh root ginger, peeled and finely grated 2 garlic cloves, crushed 1 tbsp medium curry powder 3 tbsp soy sauce 1 tbsp sweet chilli sauce ½ lime, juice only salt and freshly ground black pepper 4 lime wedges, to serve Method Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Spoon into hot bowls and serve with the lime wedges. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Spoon into hot bowls and serve with the lime wedges. Spoon into hot bowls and serve with the lime wedges. Recipe tips For the best result, make sure the rice is cooked and cooled before frying so it won't stick together. The rice can be cooked up to 6 hours ahead and stored in the fridge. Soy sauce can be a little salty, so go easy with any extra seasoning.
|
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"url": "https://www.bbc.co.uk/food/recipes/panang_chicken_stir-fry_00869",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry stir fry recipe",
"content": "Panang chicken stir fry An average of 4.7 out of 5 stars from 154 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panang_chicken_stir-fry_00869_16x9.jpg Mary Berry's super easy chicken stir fry is a quick dinner solution for busy days and contains a good hit of protein. Each serving provides 396 kcal, 22g protein, 57g carbohydrate (of which 12g sugars), 8g fat (of which 1.3g saturates), 3.7g fibre and 2.2g salt. 225g/8oz long-grain rice2 tbsp olive oil2 chicken breasts, cut into very thin strips1 tbsp runny honey1 onion, finely chopped1 courgette, finely chopped1 red pepper, finely chopped2 celery sticks, finely chopped2cm/¾in piece fresh root ginger, peeled and finely grated2 garlic cloves, crushed1 tbsp medium curry powder3 tbsp soy sauce1 tbsp sweet chilli sauce ½ lime, juice onlysalt and freshly ground black pepper4 lime wedges, to serve 225g/8oz long-grain rice 2 tbsp olive oil 2 chicken breasts, cut into very thin strips 1 tbsp runny honey 1 onion, finely chopped 1 courgette, finely chopped 1 red pepper, finely chopped 2 celery sticks, finely chopped 2cm/¾in piece fresh root ginger, peeled and finely grated 2 garlic cloves, crushed 1 tbsp medium curry powder 3 tbsp soy sauce 1 tbsp sweet chilli sauce ½ lime, juice only salt and freshly ground black pepper 4 lime wedges, to serve Method Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Spoon into hot bowls and serve with the lime wedges. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely. Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan. Spoon into hot bowls and serve with the lime wedges. Spoon into hot bowls and serve with the lime wedges. Recipe tips For the best result, make sure the rice is cooked and cooled before frying so it won't stick together. The rice can be cooked up to 6 hours ahead and stored in the fridge. Soy sauce can be a little salty, so go easy with any extra seasoning."
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f33d66219addac1b65762e493d9f9bd8a6c13e38a6fcef3553883e76b7bc68f8
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Thai pork larb recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_pork_larb_30456_16x9.jpg Make the classic Thai larb with ground toasted rice, a seasoning which gives larb its unique character and adds a slight crunch and smokiness. What a way to say I larb you. 15g/½oz uncooked glutinous rice1½ tbsp fish sauce2 tbsp lime juice1 large banana shallot, finely sliced 1–2 tsp dried red chilli flakes250g/9oz pork mincesmall handful fresh mint leave, roughly chopped 2 tbsp fresh coriander leaves1 spring onion, finely sliced¼ tsp maple syrup (optional)1 Little Gem lettuce, trimmed and leaves separated (optional)Thai sticky rice, cooked, to serve (optional) 15g/½oz uncooked glutinous rice 1½ tbsp fish sauce 2 tbsp lime juice 1 large banana shallot, finely sliced 1–2 tsp dried red chilli flakes 250g/9oz pork mince small handful fresh mint leave, roughly chopped 2 tbsp fresh coriander leaves 1 spring onion, finely sliced ¼ tsp maple syrup (optional) 1 Little Gem lettuce, trimmed and leaves separated (optional) Thai sticky rice, cooked, to serve (optional) Method Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool.Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture.Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing.Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes. Remove from the heat.Pour the larb dressing over the cooked pork then add the mint, coriander, spring onion and maple syrup, if using. Fold the ingredients together before serving on a bed of Little Gem lettuce and Thai sticky rice, if you like. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing. Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing. Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes. Remove from the heat. Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes. Remove from the heat. Pour the larb dressing over the cooked pork then add the mint, coriander, spring onion and maple syrup, if using. Fold the ingredients together before serving on a bed of Little Gem lettuce and Thai sticky rice, if you like. Pour the larb dressing over the cooked pork then add the mint, coriander, spring onion and maple syrup, if using. Fold the ingredients together before serving on a bed of Little Gem lettuce and Thai sticky rice, if you like. Recipe tips The maple syrup, although not traditional, helps to balance out the sour taste of lime juice to make this larb more palatable.
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"url": "https://www.bbc.co.uk/food/recipes/thai_pork_larb_30456",
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"delivery_version": "v1.0",
"title": "Thai pork larb recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_pork_larb_30456_16x9.jpg Make the classic Thai larb with ground toasted rice, a seasoning which gives larb its unique character and adds a slight crunch and smokiness. What a way to say I larb you. 15g/½oz uncooked glutinous rice1½ tbsp fish sauce2 tbsp lime juice1 large banana shallot, finely sliced 1–2 tsp dried red chilli flakes250g/9oz pork mincesmall handful fresh mint leave, roughly chopped 2 tbsp fresh coriander leaves1 spring onion, finely sliced¼ tsp maple syrup (optional)1 Little Gem lettuce, trimmed and leaves separated (optional)Thai sticky rice, cooked, to serve (optional) 15g/½oz uncooked glutinous rice 1½ tbsp fish sauce 2 tbsp lime juice 1 large banana shallot, finely sliced 1–2 tsp dried red chilli flakes 250g/9oz pork mince small handful fresh mint leave, roughly chopped 2 tbsp fresh coriander leaves 1 spring onion, finely sliced ¼ tsp maple syrup (optional) 1 Little Gem lettuce, trimmed and leaves separated (optional) Thai sticky rice, cooked, to serve (optional) Method Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool.Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture.Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing.Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes. Remove from the heat.Pour the larb dressing over the cooked pork then add the mint, coriander, spring onion and maple syrup, if using. Fold the ingredients together before serving on a bed of Little Gem lettuce and Thai sticky rice, if you like. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing. Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing. Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes. Remove from the heat. Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes. Remove from the heat. Pour the larb dressing over the cooked pork then add the mint, coriander, spring onion and maple syrup, if using. Fold the ingredients together before serving on a bed of Little Gem lettuce and Thai sticky rice, if you like. Pour the larb dressing over the cooked pork then add the mint, coriander, spring onion and maple syrup, if using. Fold the ingredients together before serving on a bed of Little Gem lettuce and Thai sticky rice, if you like. Recipe tips The maple syrup, although not traditional, helps to balance out the sour taste of lime juice to make this larb more palatable."
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ff928b051ad9363243b550b87b110f7af7373c8cea5e3d288f58ae1aa3d4910c
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Pad Thai with tofu recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_thai_with_tofu_44290_16x9.jpg I wrote this recipe after a trip to a tofu factory just outside Leeds – it’s based on a pad Thai I filmed years ago in Bangkok at a stall by the Ghost Gate. This recipe is aromatic, with that perfect sweet-sour-salty-spicy blend of flavours. 175g/6oz Thai folded rice noodles 4 tbsp vegetable oil, plus 1 tsp to coat the noodles2 tbsp Thai fish sauce2 tbsp tamarind water ½ tsp chilli flakes, plus extra to serve 2 tbsp sweet chilli sauce 1 tbsp palm sugar or brown soft sugar 200g/7oz firm tofu, cut into 1½cm cubes1 garlic clove, peeled and chopped or grated2 free-range eggs, beaten50g/1¾oz beansprouts1 tbsp dried shrimp (optional) 4 spring onions, trimmed, halved and shredded lengthwayssmall handful fresh coriander, roughly chopped, plus extra leaves to serve 50g/1¾oz roasted peanuts, coarsely chopped lime wedges, to serve 175g/6oz Thai folded rice noodles 4 tbsp vegetable oil, plus 1 tsp to coat the noodles 2 tbsp Thai fish sauce 2 tbsp tamarind water ½ tsp chilli flakes, plus extra to serve 2 tbsp sweet chilli sauce 1 tbsp palm sugar or brown soft sugar 200g/7oz firm tofu, cut into 1½cm cubes 1 garlic clove, peeled and chopped or grated 2 free-range eggs, beaten 50g/1¾oz beansprouts 1 tbsp dried shrimp (optional) 4 spring onions, trimmed, halved and shredded lengthways small handful fresh coriander, roughly chopped, plus extra leaves to serve 50g/1¾oz roasted peanuts, coarsely chopped lime wedges, to serve Method Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm. Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok. Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through. Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves. Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside. Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm. Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok. Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok. Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through. Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through. Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves. Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves. Recipe tips If you want to make this recipe fully vegetarian, you'll need to swap out the fish sauce for a vegetarian version and, of course, omit the dried shrimp.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pad Thai with tofu recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_thai_with_tofu_44290_16x9.jpg I wrote this recipe after a trip to a tofu factory just outside Leeds – it’s based on a pad Thai I filmed years ago in Bangkok at a stall by the Ghost Gate. This recipe is aromatic, with that perfect sweet-sour-salty-spicy blend of flavours. 175g/6oz Thai folded rice noodles 4 tbsp vegetable oil, plus 1 tsp to coat the noodles2 tbsp Thai fish sauce2 tbsp tamarind water ½ tsp chilli flakes, plus extra to serve 2 tbsp sweet chilli sauce 1 tbsp palm sugar or brown soft sugar 200g/7oz firm tofu, cut into 1½cm cubes1 garlic clove, peeled and chopped or grated2 free-range eggs, beaten50g/1¾oz beansprouts1 tbsp dried shrimp (optional) 4 spring onions, trimmed, halved and shredded lengthwayssmall handful fresh coriander, roughly chopped, plus extra leaves to serve 50g/1¾oz roasted peanuts, coarsely chopped lime wedges, to serve 175g/6oz Thai folded rice noodles 4 tbsp vegetable oil, plus 1 tsp to coat the noodles 2 tbsp Thai fish sauce 2 tbsp tamarind water ½ tsp chilli flakes, plus extra to serve 2 tbsp sweet chilli sauce 1 tbsp palm sugar or brown soft sugar 200g/7oz firm tofu, cut into 1½cm cubes 1 garlic clove, peeled and chopped or grated 2 free-range eggs, beaten 50g/1¾oz beansprouts 1 tbsp dried shrimp (optional) 4 spring onions, trimmed, halved and shredded lengthways small handful fresh coriander, roughly chopped, plus extra leaves to serve 50g/1¾oz roasted peanuts, coarsely chopped lime wedges, to serve Method Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm. Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok. Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through. Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves. Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside. Bring a saucepan of water to the boil, drop in the noodles and cook for about 3 minutes or until just tender. Drain them well, refresh with cold water, then drain again and toss in a teaspoon oil to prevent them clumping together. Set aside. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over. Remove the tofu and keep warm. Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok. Add the remaining oil to the wok. Stir-fry the garlic for 10 seconds, then add the drained noodles and stir-fry for 1 minute. Push the noodles to one side, add the eggs and scramble them in the base of the wok. Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through. Add the bowl of sauce and combine it with the noodles, then add the beansprouts, dried shrimp (if using), the fried tofu, spring onions, coriander and peanuts. Mix well and let everything warm through. Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves. Divide between warmed bowls and garnish with more chilli flakes, lime wedges and some coriander leaves. Recipe tips If you want to make this recipe fully vegetarian, you'll need to swap out the fish sauce for a vegetarian version and, of course, omit the dried shrimp."
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9a16e92853cd9e4583a4a04198fd2c0cb7bce2a4138df417e91170ca620b18b4
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Chicken satay burgers recipe
To make the cucumber pickle, put 350ml/12fl oz water, the star anise, ginger, sugar, vinegar and salt into a small saucepan. Bring to the boil, then turn off the heat. Remove the ginger and star anise from the pickling liquid.Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container. Pour the pickling liquid over the prepared vegetables and leave for a few hours or ideally overnight, before draining thoroughly.To make the satay spice paste, put all the ingredients into a blender and blend to a fine purée. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re done. Always mix lemongrass with some onion when blending – blitzing lemongrass by itself can be very hard work and you will be left with undesirable, hard fibrous strands. Set aside.To make the patties, mix the chicken mince thoroughly with the satay spice paste and egg in a large container using a gloved hand. Leave to marinate in the fridge for at least 4 hours or overnight.To make the peanut sauce, tip the peanuts into a food processor and, using the pulse action, grind until you get a rough, sandy texture. Add the ground peanuts and the remaining sauce ingredients along with 50ml/2fl oz water to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside.To make the tomato sambal, put the chillies, garlic and oil into a bowl. Blend using a hand-held blender to a fine purée. Heat the oil in a small non-stick saucepan over a medium heat. Add the chilli garlic purée and stir-fry for 8 minutes. Add the tomato purée, salt, sugar and 80ml/2½fl oz water. Stir-fry for 2 minutes then remove from the heat.Once cool, decant into a clean glass jar to store.Place a large frying pan over a medium-high heat, adding just enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into a patty using a flat spatula. Repeat with the remaining mixture to create 3 more patties. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes.To assemble the burger, cut the buns in half and toast cut-side down. Add enough peanut sauce to cover the base of the bun, then a cooked chicken patty, 2 tablespoons cucumber pickles, 1 tablespoon tomato sambal (or more, to taste) and the bun top, to finish. Serve with chips, if you like. To make the cucumber pickle, put 350ml/12fl oz water, the star anise, ginger, sugar, vinegar and salt into a small saucepan. Bring to the boil, then turn off the heat. Remove the ginger and star anise from the pickling liquid. To make the cucumber pickle, put 350ml/12fl oz water, the star anise, ginger, sugar, vinegar and salt into a small saucepan. Bring to the boil, then turn off the heat. Remove the ginger and star anise from the pickling liquid. Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container. Pour the pickling liquid over the prepared vegetables and leave for a few hours or ideally overnight, before draining thoroughly. Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container. Pour the pickling liquid over the prepared vegetables and leave for a few hours or ideally overnight, before draining thoroughly. To make the satay spice paste, put all the ingredients into a blender and blend to a fine purée. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re done. Always mix lemongrass with some onion when blending – blitzing lemongrass by itself can be very hard work and you will be left with undesirable, hard fibrous strands. Set aside. To make the satay spice paste, put all the ingredients into a blender and blend to a fine purée. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re done. Always mix lemongrass with some onion when blending – blitzing lemongrass by itself can be very hard work and you will be left with undesirable, hard fibrous strands. Set aside. To make the patties, mix the chicken mince thoroughly with the satay spice paste and egg in a large container using a gloved hand. Leave to marinate in the fridge for at least 4 hours or overnight. To make the patties, mix the chicken mince thoroughly with the satay spice paste and egg in a large container using a gloved hand. Leave to marinate in the fridge for at least 4 hours or overnight. To make the peanut sauce, tip the peanuts into a food processor and, using the pulse action, grind until you get a rough, sandy texture. To make the peanut sauce, tip the peanuts into a food processor and, using the pulse action, grind until you get a rough, sandy texture. Add the ground peanuts and the remaining sauce ingredients along with 50ml/2fl oz water to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside. Add the ground peanuts and the remaining sauce ingredients along with 50ml/2fl oz water to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside. To make the tomato sambal, put the chillies, garlic and oil into a bowl. Blend using a hand-held blender to a fine purée. To make the tomato sambal, put the chillies, garlic and oil into a bowl. Blend using a hand-held blender to a fine purée. Heat the oil in a small non-stick saucepan over a medium heat. Add the chilli garlic purée and stir-fry for 8 minutes. Add the tomato purée, salt, sugar and 80ml/2½fl oz water. Stir-fry for 2 minutes then remove from the heat. Heat the oil in a small non-stick saucepan over a medium heat. Add the chilli garlic purée and stir-fry for 8 minutes. Add the tomato purée, salt, sugar and 80ml/2½fl oz water. Stir-fry for 2 minutes then remove from the heat. Once cool, decant into a clean glass jar to store. Once cool, decant into a clean glass jar to store. Place a large frying pan over a medium-high heat, adding just enough oil to coat the bottom of the pan. Place a large frying pan over a medium-high heat, adding just enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into a patty using a flat spatula. Repeat with the remaining mixture to create 3 more patties. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into a patty using a flat spatula. Repeat with the remaining mixture to create 3 more patties. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes. To assemble the burger, cut the buns in half and toast cut-side down. Add enough peanut sauce to cover the base of the bun, then a cooked chicken patty, 2 tablespoons cucumber pickles, 1 tablespoon tomato sambal (or more, to taste) and the bun top, to finish. Serve with chips, if you like. To assemble the burger, cut the buns in half and toast cut-side down. Add enough peanut sauce to cover the base of the bun, then a cooked chicken patty, 2 tablespoons cucumber pickles, 1 tablespoon tomato sambal (or more, to taste) and the bun top, to finish. Serve with chips, if you like.
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"title": "Chicken satay burgers recipe",
"content": "To make the cucumber pickle, put 350ml/12fl oz water, the star anise, ginger, sugar, vinegar and salt into a small saucepan. Bring to the boil, then turn off the heat. Remove the ginger and star anise from the pickling liquid.Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container. Pour the pickling liquid over the prepared vegetables and leave for a few hours or ideally overnight, before draining thoroughly.To make the satay spice paste, put all the ingredients into a blender and blend to a fine purée. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re done. Always mix lemongrass with some onion when blending – blitzing lemongrass by itself can be very hard work and you will be left with undesirable, hard fibrous strands. Set aside.To make the patties, mix the chicken mince thoroughly with the satay spice paste and egg in a large container using a gloved hand. Leave to marinate in the fridge for at least 4 hours or overnight.To make the peanut sauce, tip the peanuts into a food processor and, using the pulse action, grind until you get a rough, sandy texture. Add the ground peanuts and the remaining sauce ingredients along with 50ml/2fl oz water to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside.To make the tomato sambal, put the chillies, garlic and oil into a bowl. Blend using a hand-held blender to a fine purée. Heat the oil in a small non-stick saucepan over a medium heat. Add the chilli garlic purée and stir-fry for 8 minutes. Add the tomato purée, salt, sugar and 80ml/2½fl oz water. Stir-fry for 2 minutes then remove from the heat.Once cool, decant into a clean glass jar to store.Place a large frying pan over a medium-high heat, adding just enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into a patty using a flat spatula. Repeat with the remaining mixture to create 3 more patties. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes.To assemble the burger, cut the buns in half and toast cut-side down. Add enough peanut sauce to cover the base of the bun, then a cooked chicken patty, 2 tablespoons cucumber pickles, 1 tablespoon tomato sambal (or more, to taste) and the bun top, to finish. Serve with chips, if you like. To make the cucumber pickle, put 350ml/12fl oz water, the star anise, ginger, sugar, vinegar and salt into a small saucepan. Bring to the boil, then turn off the heat. Remove the ginger and star anise from the pickling liquid. To make the cucumber pickle, put 350ml/12fl oz water, the star anise, ginger, sugar, vinegar and salt into a small saucepan. Bring to the boil, then turn off the heat. Remove the ginger and star anise from the pickling liquid. Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container. Pour the pickling liquid over the prepared vegetables and leave for a few hours or ideally overnight, before draining thoroughly. Mix the cucumber and red onion thoroughly in a large bowl before decanting into a storage container. Pour the pickling liquid over the prepared vegetables and leave for a few hours or ideally overnight, before draining thoroughly. To make the satay spice paste, put all the ingredients into a blender and blend to a fine purée. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re done. Always mix lemongrass with some onion when blending – blitzing lemongrass by itself can be very hard work and you will be left with undesirable, hard fibrous strands. Set aside. To make the satay spice paste, put all the ingredients into a blender and blend to a fine purée. If using a smaller food processor or handheld stick blender, you will have to work in batches, combining the batches once they’re done. Always mix lemongrass with some onion when blending – blitzing lemongrass by itself can be very hard work and you will be left with undesirable, hard fibrous strands. Set aside. To make the patties, mix the chicken mince thoroughly with the satay spice paste and egg in a large container using a gloved hand. Leave to marinate in the fridge for at least 4 hours or overnight. To make the patties, mix the chicken mince thoroughly with the satay spice paste and egg in a large container using a gloved hand. Leave to marinate in the fridge for at least 4 hours or overnight. To make the peanut sauce, tip the peanuts into a food processor and, using the pulse action, grind until you get a rough, sandy texture. To make the peanut sauce, tip the peanuts into a food processor and, using the pulse action, grind until you get a rough, sandy texture. Add the ground peanuts and the remaining sauce ingredients along with 50ml/2fl oz water to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside. Add the ground peanuts and the remaining sauce ingredients along with 50ml/2fl oz water to a medium-sized saucepan. Set over a medium heat and bring to the boil, stirring frequently to prevent the sauce at the bottom of the pan from burning. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside. To make the tomato sambal, put the chillies, garlic and oil into a bowl. Blend using a hand-held blender to a fine purée. To make the tomato sambal, put the chillies, garlic and oil into a bowl. Blend using a hand-held blender to a fine purée. Heat the oil in a small non-stick saucepan over a medium heat. Add the chilli garlic purée and stir-fry for 8 minutes. Add the tomato purée, salt, sugar and 80ml/2½fl oz water. Stir-fry for 2 minutes then remove from the heat. Heat the oil in a small non-stick saucepan over a medium heat. Add the chilli garlic purée and stir-fry for 8 minutes. Add the tomato purée, salt, sugar and 80ml/2½fl oz water. Stir-fry for 2 minutes then remove from the heat. Once cool, decant into a clean glass jar to store. Once cool, decant into a clean glass jar to store. Place a large frying pan over a medium-high heat, adding just enough oil to coat the bottom of the pan. Place a large frying pan over a medium-high heat, adding just enough oil to coat the bottom of the pan. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into a patty using a flat spatula. Repeat with the remaining mixture to create 3 more patties. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes. Using a large ice-cream scoop, scoop out two balls of the chicken mix into the pan and flatten into a patty using a flat spatula. Repeat with the remaining mixture to create 3 more patties. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes. To assemble the burger, cut the buns in half and toast cut-side down. Add enough peanut sauce to cover the base of the bun, then a cooked chicken patty, 2 tablespoons cucumber pickles, 1 tablespoon tomato sambal (or more, to taste) and the bun top, to finish. Serve with chips, if you like. To assemble the burger, cut the buns in half and toast cut-side down. Add enough peanut sauce to cover the base of the bun, then a cooked chicken patty, 2 tablespoons cucumber pickles, 1 tablespoon tomato sambal (or more, to taste) and the bun top, to finish. Serve with chips, if you like."
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Vegan Thai larb recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_thai_larb_93652_16x9.jpg Thai salads are notable for their punchy flavours, offset by cool fresh herbs. This vegan version using crisp, chewy baked tofu is served in crisp lettuce cups. 280g/10oz firm tofu 4 tbsp vegetable oil1 large shallot, finely chopped1 red chilli, sliced1 stalk lemongrass, finely chopped1 tsp grated fresh root ginger3 garlic cloves, crushed3 tbsp cornflour 280g/10oz firm tofu 4 tbsp vegetable oil 1 large shallot, finely chopped 1 red chilli, sliced 1 stalk lemongrass, finely chopped 1 tsp grated fresh root ginger 3 garlic cloves, crushed 3 tbsp cornflour 2 limes, juice only2 tbsp light brown sugar1 garlic clove, crushed1½ tbsp soy sauce 2 limes, juice only 2 tbsp light brown sugar 1 garlic clove, crushed 1½ tbsp soy sauce cooked rice (optional)2 Little Gem lettuces, leaves separatedhandful chopped fresh corianderhandful chopped fresh mint cooked rice (optional) 2 Little Gem lettuces, leaves separated handful chopped fresh coriander handful chopped fresh mint Method Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu crumbs into a bowl and set aside.Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–low heat. Add the shallot and cook, stirring often, for 7–10 minutes, until starting to turn golden. Add the chilli and lemongrass and cook, stirring, for a further 2 minutes. Finally stir in the ginger and garlic and cook for 1 minute. Transfer the contents of the pan to a jug and add 50ml/2fl oz water. Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside.Preheat the oven to 200C/180C Fan/Gas 6.Mix the cornflour with the crumbled tofu, stirring to coat completely. Wipe out the pan and return it to the heat, then add the remaining 2 tablespoons of vegetable oil. Add the tofu and cook over a medium heat, stirring occasionally, until it starts to turn golden and crisp in places.Add the paste to the pan and mix well, breaking up any clumps of tofu. At this point it may look very uninspiring, but don't worry it will come good in the oven. Tip the contents of the pan onto a baking tray and bake for 10-15 minutes, until it begins to brown and crisp up, stirring halfway through cooking to ensure it crisps evenly.Meanwhile, combine the dressing ingredients in a jug, stirring well to dissolve the sugar. To serve, spoon some cooked rice, if using, into each of the lettuce leaves, then add some of the tofu, a spoonful of dressing and a sprinkle of the fresh herbs. Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu crumbs into a bowl and set aside. Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu crumbs into a bowl and set aside. Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–low heat. Add the shallot and cook, stirring often, for 7–10 minutes, until starting to turn golden. Add the chilli and lemongrass and cook, stirring, for a further 2 minutes. Finally stir in the ginger and garlic and cook for 1 minute. Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–low heat. Add the shallot and cook, stirring often, for 7–10 minutes, until starting to turn golden. Add the chilli and lemongrass and cook, stirring, for a further 2 minutes. Finally stir in the ginger and garlic and cook for 1 minute. Transfer the contents of the pan to a jug and add 50ml/2fl oz water. Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside. Transfer the contents of the pan to a jug and add 50ml/2fl oz water. Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the cornflour with the crumbled tofu, stirring to coat completely. Wipe out the pan and return it to the heat, then add the remaining 2 tablespoons of vegetable oil. Add the tofu and cook over a medium heat, stirring occasionally, until it starts to turn golden and crisp in places. Mix the cornflour with the crumbled tofu, stirring to coat completely. Wipe out the pan and return it to the heat, then add the remaining 2 tablespoons of vegetable oil. Add the tofu and cook over a medium heat, stirring occasionally, until it starts to turn golden and crisp in places. Add the paste to the pan and mix well, breaking up any clumps of tofu. At this point it may look very uninspiring, but don't worry it will come good in the oven. Tip the contents of the pan onto a baking tray and bake for 10-15 minutes, until it begins to brown and crisp up, stirring halfway through cooking to ensure it crisps evenly. Add the paste to the pan and mix well, breaking up any clumps of tofu. At this point it may look very uninspiring, but don't worry it will come good in the oven. Tip the contents of the pan onto a baking tray and bake for 10-15 minutes, until it begins to brown and crisp up, stirring halfway through cooking to ensure it crisps evenly. Meanwhile, combine the dressing ingredients in a jug, stirring well to dissolve the sugar. Meanwhile, combine the dressing ingredients in a jug, stirring well to dissolve the sugar. To serve, spoon some cooked rice, if using, into each of the lettuce leaves, then add some of the tofu, a spoonful of dressing and a sprinkle of the fresh herbs. To serve, spoon some cooked rice, if using, into each of the lettuce leaves, then add some of the tofu, a spoonful of dressing and a sprinkle of the fresh herbs. Recipe tips This crispy tofu method is amazing for getting chewy, flavourful tofu "mince" that will happily go on top of any stir-fry. The lime dressing really gives it the flavour punch, but you can also use with hoisin or sriracha in another dish.
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"title": "Vegan Thai larb 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/veggie_thai_larb_93652_16x9.jpg Thai salads are notable for their punchy flavours, offset by cool fresh herbs. This vegan version using crisp, chewy baked tofu is served in crisp lettuce cups. 280g/10oz firm tofu 4 tbsp vegetable oil1 large shallot, finely chopped1 red chilli, sliced1 stalk lemongrass, finely chopped1 tsp grated fresh root ginger3 garlic cloves, crushed3 tbsp cornflour 280g/10oz firm tofu 4 tbsp vegetable oil 1 large shallot, finely chopped 1 red chilli, sliced 1 stalk lemongrass, finely chopped 1 tsp grated fresh root ginger 3 garlic cloves, crushed 3 tbsp cornflour 2 limes, juice only2 tbsp light brown sugar1 garlic clove, crushed1½ tbsp soy sauce 2 limes, juice only 2 tbsp light brown sugar 1 garlic clove, crushed 1½ tbsp soy sauce cooked rice (optional)2 Little Gem lettuces, leaves separatedhandful chopped fresh corianderhandful chopped fresh mint cooked rice (optional) 2 Little Gem lettuces, leaves separated handful chopped fresh coriander handful chopped fresh mint Method Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu crumbs into a bowl and set aside.Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–low heat. Add the shallot and cook, stirring often, for 7–10 minutes, until starting to turn golden. Add the chilli and lemongrass and cook, stirring, for a further 2 minutes. Finally stir in the ginger and garlic and cook for 1 minute. Transfer the contents of the pan to a jug and add 50ml/2fl oz water. Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside.Preheat the oven to 200C/180C Fan/Gas 6.Mix the cornflour with the crumbled tofu, stirring to coat completely. Wipe out the pan and return it to the heat, then add the remaining 2 tablespoons of vegetable oil. Add the tofu and cook over a medium heat, stirring occasionally, until it starts to turn golden and crisp in places.Add the paste to the pan and mix well, breaking up any clumps of tofu. At this point it may look very uninspiring, but don't worry it will come good in the oven. Tip the contents of the pan onto a baking tray and bake for 10-15 minutes, until it begins to brown and crisp up, stirring halfway through cooking to ensure it crisps evenly.Meanwhile, combine the dressing ingredients in a jug, stirring well to dissolve the sugar. To serve, spoon some cooked rice, if using, into each of the lettuce leaves, then add some of the tofu, a spoonful of dressing and a sprinkle of the fresh herbs. Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu crumbs into a bowl and set aside. Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu crumbs into a bowl and set aside. Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–low heat. Add the shallot and cook, stirring often, for 7–10 minutes, until starting to turn golden. Add the chilli and lemongrass and cook, stirring, for a further 2 minutes. Finally stir in the ginger and garlic and cook for 1 minute. Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–low heat. Add the shallot and cook, stirring often, for 7–10 minutes, until starting to turn golden. Add the chilli and lemongrass and cook, stirring, for a further 2 minutes. Finally stir in the ginger and garlic and cook for 1 minute. Transfer the contents of the pan to a jug and add 50ml/2fl oz water. Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside. Transfer the contents of the pan to a jug and add 50ml/2fl oz water. Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the cornflour with the crumbled tofu, stirring to coat completely. Wipe out the pan and return it to the heat, then add the remaining 2 tablespoons of vegetable oil. Add the tofu and cook over a medium heat, stirring occasionally, until it starts to turn golden and crisp in places. Mix the cornflour with the crumbled tofu, stirring to coat completely. Wipe out the pan and return it to the heat, then add the remaining 2 tablespoons of vegetable oil. Add the tofu and cook over a medium heat, stirring occasionally, until it starts to turn golden and crisp in places. Add the paste to the pan and mix well, breaking up any clumps of tofu. At this point it may look very uninspiring, but don't worry it will come good in the oven. Tip the contents of the pan onto a baking tray and bake for 10-15 minutes, until it begins to brown and crisp up, stirring halfway through cooking to ensure it crisps evenly. Add the paste to the pan and mix well, breaking up any clumps of tofu. At this point it may look very uninspiring, but don't worry it will come good in the oven. Tip the contents of the pan onto a baking tray and bake for 10-15 minutes, until it begins to brown and crisp up, stirring halfway through cooking to ensure it crisps evenly. Meanwhile, combine the dressing ingredients in a jug, stirring well to dissolve the sugar. Meanwhile, combine the dressing ingredients in a jug, stirring well to dissolve the sugar. To serve, spoon some cooked rice, if using, into each of the lettuce leaves, then add some of the tofu, a spoonful of dressing and a sprinkle of the fresh herbs. To serve, spoon some cooked rice, if using, into each of the lettuce leaves, then add some of the tofu, a spoonful of dressing and a sprinkle of the fresh herbs. Recipe tips This crispy tofu method is amazing for getting chewy, flavourful tofu \"mince\" that will happily go on top of any stir-fry. The lime dressing really gives it the flavour punch, but you can also use with hoisin or sriracha in another dish."
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Pad Thai with prawns recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_pad_thai_with_07570_16x9.jpg Marni Xuto’s authentic version of this classic Thai dish is made all-in-one with no need to wash the wok as you go. Get all the ingredients ready then whip up this speedy supper in under 10 minutes. 75g/2¾oz medium dried rice noodles2 tbsp vegetable oil25g/1oz firm tofu, cut into matchsticks2 free-range eggs125g/4½oz raw king prawns, heads and shells removed and deveined1 tsp dried red chilli flakes½ tsp sugar70g/2½oz beansprouts½ tbsp Chinese preserved turnip or radish, finely chopped (optional, see Recipe Tip)25g/1oz peanuts, roughly chopped1 lime, ½ juiced and ¼ cut into a wedge to serve1 spring onion or 10g garlic chives, sliced3-4 fresh coriander leavespinch of salt 75g/2¾oz medium dried rice noodles 2 tbsp vegetable oil 25g/1oz firm tofu, cut into matchsticks 2 free-range eggs 125g/4½oz raw king prawns, heads and shells removed and deveined 1 tsp dried red chilli flakes ½ tsp sugar 70g/2½oz beansprouts ½ tbsp Chinese preserved turnip or radish, finely chopped (optional, see Recipe Tip) 25g/1oz peanuts, roughly chopped 1 lime, ½ juiced and ¼ cut into a wedge to serve 1 spring onion or 10g garlic chives, sliced 3-4 fresh coriander leaves pinch of salt 1 tbsp vegetable oil½ shallot, finely sliced 1 garlic clove, finely chopped2 tbsp coconut palm sugar1 tbsp tamarind paste1 tbsp rice vinegar1 tbsp fish saucepinch white pepper 1 tbsp vegetable oil ½ shallot, finely sliced 1 garlic clove, finely chopped 2 tbsp coconut palm sugar 1 tbsp tamarind paste 1 tbsp rice vinegar 1 tbsp fish sauce pinch white pepper Method Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside.Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate.Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate.Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat.To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water.Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well.Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside. Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside. Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate. Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate. Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate. Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate. Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat. Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat. To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium. To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water. Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well. Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. Recipe tips You can add a few more noodles or a bigger pack of prawns to make this recipe serve 2 hungry people, but it's so packed with ingredients and flavour you may find you don't need to. Chopped pickled turnip is made by pickling daikon radish. It has a sharp salty flavour yet has a sweet aftertaste. You can find it in Asian supermarkets. When cooking any stir-fried dishes with only a short amount of time, like this one, make sure you cut and prepare all the ingredients in advance.
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Pad Thai with prawns recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_pad_thai_with_07570_16x9.jpg Marni Xuto’s authentic version of this classic Thai dish is made all-in-one with no need to wash the wok as you go. Get all the ingredients ready then whip up this speedy supper in under 10 minutes. 75g/2¾oz medium dried rice noodles2 tbsp vegetable oil25g/1oz firm tofu, cut into matchsticks2 free-range eggs125g/4½oz raw king prawns, heads and shells removed and deveined1 tsp dried red chilli flakes½ tsp sugar70g/2½oz beansprouts½ tbsp Chinese preserved turnip or radish, finely chopped (optional, see Recipe Tip)25g/1oz peanuts, roughly chopped1 lime, ½ juiced and ¼ cut into a wedge to serve1 spring onion or 10g garlic chives, sliced3-4 fresh coriander leavespinch of salt 75g/2¾oz medium dried rice noodles 2 tbsp vegetable oil 25g/1oz firm tofu, cut into matchsticks 2 free-range eggs 125g/4½oz raw king prawns, heads and shells removed and deveined 1 tsp dried red chilli flakes ½ tsp sugar 70g/2½oz beansprouts ½ tbsp Chinese preserved turnip or radish, finely chopped (optional, see Recipe Tip) 25g/1oz peanuts, roughly chopped 1 lime, ½ juiced and ¼ cut into a wedge to serve 1 spring onion or 10g garlic chives, sliced 3-4 fresh coriander leaves pinch of salt 1 tbsp vegetable oil½ shallot, finely sliced 1 garlic clove, finely chopped2 tbsp coconut palm sugar1 tbsp tamarind paste1 tbsp rice vinegar1 tbsp fish saucepinch white pepper 1 tbsp vegetable oil ½ shallot, finely sliced 1 garlic clove, finely chopped 2 tbsp coconut palm sugar 1 tbsp tamarind paste 1 tbsp rice vinegar 1 tbsp fish sauce pinch white pepper Method Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside.Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate.Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate.Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat.To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water.Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well.Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside. Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside. Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate. Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate. Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate. Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate. Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat. Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat. To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium. To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water. Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well. Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. Recipe tips You can add a few more noodles or a bigger pack of prawns to make this recipe serve 2 hungry people, but it's so packed with ingredients and flavour you may find you don't need to. Chopped pickled turnip is made by pickling daikon radish. It has a sharp salty flavour yet has a sweet aftertaste. You can find it in Asian supermarkets. When cooking any stir-fried dishes with only a short amount of time, like this one, make sure you cut and prepare all the ingredients in advance."
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Coconut sticky rice recipe
An average of 0.0 out of 5 stars from 0 ratings Fragrant coconut sticky rice is the perfect accompaniment to any Thai curry. 400g/14oz sticky rice4 lime leaves, 2 whole, 2 shredded300ml/10fl oz coconut milk1 lime, pared zest of 2 large pieces onlysalt 400g/14oz sticky rice 4 lime leaves, 2 whole, 2 shredded 300ml/10fl oz coconut milk 1 lime, pared zest of 2 large pieces only salt Method Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine. Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine.
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"title": "Coconut sticky rice recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Fragrant coconut sticky rice is the perfect accompaniment to any Thai curry. 400g/14oz sticky rice4 lime leaves, 2 whole, 2 shredded300ml/10fl oz coconut milk1 lime, pared zest of 2 large pieces onlysalt 400g/14oz sticky rice 4 lime leaves, 2 whole, 2 shredded 300ml/10fl oz coconut milk 1 lime, pared zest of 2 large pieces only salt Method Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine. Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Soak the rice in water overnight or for at least 6 hours. If you are soaking it for the shorter length of time, use hot water to cover. When you are ready to cook, drain, but you don’t need to rinse. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. Line a steamer basket with muslin. Add water to the base of the steamer. Lightly bruise the whole lime leaves and add to the water. Add the rice to the lined steamer basket and season well with salt, stirring it through. Fold the cloth around the rice so it is completely wrapped. Put the lid on the steamer, bring the water to the boil, then reduce the heat and steam for 30–35 minutes until the rice is cooked through – it will still be firm. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine. While the rice is cooking, heat the coconut milk with the shredded lime leaves and pared lime zest. Remove from the heat and leave to infuse until the rice is ready. Tip the rice into a bowl. Strain the coconut milk over the top and stir to combine."
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6236c3280e7cb6f619f0b232bb4f3fe743a76cea3624464b12d01388655c38b0
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Tom yum soup recipe
Tom yum gai An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tom_yum_gai_61132_16x9.jpg A hot and sour Thai tom yum soup, made with chicken and an aromatic broth. This all-in-one recipe is easy to replicate at home with a few special ingredients. It makes four small portions – great for a starter or light meal. 1 onion, cut into chunks1 red chilli, slicedthumb-sized piece galangal, peeled and sliced1 lemongrass stalk, bruised1 chicken stock cube80g/3oz chestnut mushrooms, quartered100g/3½oz cherry tomatoes, quartered200g/7oz chicken breast, thinly sliced8 fresh lime leaves5 tsp fish sauce5 tsp lime juicea pinch sugar1–2 tbsp Thai chilli jam (optional)small handful fresh coriander, roughly chopped, to serve 1 onion, cut into chunks 1 red chilli, sliced thumb-sized piece galangal, peeled and sliced 1 lemongrass stalk, bruised 1 chicken stock cube 80g/3oz chestnut mushrooms, quartered 100g/3½oz cherry tomatoes, quartered 200g/7oz chicken breast, thinly sliced 8 fresh lime leaves 5 tsp fish sauce 5 tsp lime juice a pinch sugar 1–2 tbsp Thai chilli jam (optional) small handful fresh coriander, roughly chopped, to serve Method Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened.Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve. Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened. Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened. Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve.
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"url": "https://www.bbc.co.uk/food/recipes/tom_yum_gai_61132",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom yum soup recipe",
"content": "Tom yum gai An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tom_yum_gai_61132_16x9.jpg A hot and sour Thai tom yum soup, made with chicken and an aromatic broth. This all-in-one recipe is easy to replicate at home with a few special ingredients. It makes four small portions – great for a starter or light meal. 1 onion, cut into chunks1 red chilli, slicedthumb-sized piece galangal, peeled and sliced1 lemongrass stalk, bruised1 chicken stock cube80g/3oz chestnut mushrooms, quartered100g/3½oz cherry tomatoes, quartered200g/7oz chicken breast, thinly sliced8 fresh lime leaves5 tsp fish sauce5 tsp lime juicea pinch sugar1–2 tbsp Thai chilli jam (optional)small handful fresh coriander, roughly chopped, to serve 1 onion, cut into chunks 1 red chilli, sliced thumb-sized piece galangal, peeled and sliced 1 lemongrass stalk, bruised 1 chicken stock cube 80g/3oz chestnut mushrooms, quartered 100g/3½oz cherry tomatoes, quartered 200g/7oz chicken breast, thinly sliced 8 fresh lime leaves 5 tsp fish sauce 5 tsp lime juice a pinch sugar 1–2 tbsp Thai chilli jam (optional) small handful fresh coriander, roughly chopped, to serve Method Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened.Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve. Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened. Add 850ml/1½ pints of water to a large saucepan over a high heat. Add the onion, chilli, galangal, lemongrass and chicken stock cube. Stir and bring to the boil, then reduce the heat to medium and simmer for 15 minutes until the onion has softened. Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Add the mushrooms, tomatoes, chicken and lime leaves to the pan. Return to the boil and cook until the mushrooms are tender and the chicken is cooked through, 5–8 minutes. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve. Now add the fish sauce, lime juice and sugar to the pan. Gently fold and remove from the heat. Stir in the Thai chilli jam, if using, and scatter over the coriander to finish and serve."
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78f98aa046561603be664e213f9c851d63dfd0d71815500fbe658408d6228fd8
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Thai aubergine curry recipe
An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_aubergine_curry_73840_16x9.jpg This veggie Thai curry is a perfect make-ahead recipe - seek out vegetarian "fish" sauce for a completely vegan version. 5 tbsp sunflower oil2 aubergines, cut into batons 2cm/¾in thick1 onion, peeled and quartered4 garlic cloves, peeled3cm/1¼in piece fresh root ginger, peeled2 sticks lemongrass, tough outer leaves removed, roughly chopped5 cardamom pods1 tbsp cumin seeds1 tbsp coriander seeds1 tsp ground turmeric¼ tsp ground nutmeg1 tbsp caster sugar3 tbsp peanut or cashew butter1 x 400ml tin coconut milk250ml/9fl oz chicken stock or vegetable stock1 fresh red chilli, seeds removed, sliced150g/5½oz fresh spinach, washed2 tbsp fish sauce or vegetarian fish sauce1 tbsp fresh lemon juicesmall handful Thai basil leavessea saltcooked rice, to serve 5 tbsp sunflower oil 2 aubergines, cut into batons 2cm/¾in thick 1 onion, peeled and quartered 4 garlic cloves, peeled 3cm/1¼in piece fresh root ginger, peeled 2 sticks lemongrass, tough outer leaves removed, roughly chopped 5 cardamom pods 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp ground turmeric ¼ tsp ground nutmeg 1 tbsp caster sugar 3 tbsp peanut or cashew butter 1 x 400ml tin coconut milk 250ml/9fl oz chicken stock or vegetable stock 1 fresh red chilli, seeds removed, sliced 150g/5½oz fresh spinach, washed 2 tbsp fish sauce or vegetarian fish sauce 1 tbsp fresh lemon juice small handful Thai basil leaves sea salt cooked rice, to serve Method In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside.Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground.Bash open the cardamom pods, discard the skins and put the seeds into a dry pan, together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter.Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach and cook until wilted down.Add the fish sauce and lemon juice, taste and adjust the seasoning if necessary. Scatter over the Thai basil leaves and remaining chilli and serve with rice. In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside. In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside. Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground. Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground. Bash open the cardamom pods, discard the skins and put the seeds into a dry pan, together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Bash open the cardamom pods, discard the skins and put the seeds into a dry pan, together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter. Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach and cook until wilted down. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach and cook until wilted down. Add the fish sauce and lemon juice, taste and adjust the seasoning if necessary. Add the fish sauce and lemon juice, taste and adjust the seasoning if necessary. Scatter over the Thai basil leaves and remaining chilli and serve with rice. Scatter over the Thai basil leaves and remaining chilli and serve with rice.
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"title": "Thai aubergine curry recipe",
"content": "An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_aubergine_curry_73840_16x9.jpg This veggie Thai curry is a perfect make-ahead recipe - seek out vegetarian \"fish\" sauce for a completely vegan version. 5 tbsp sunflower oil2 aubergines, cut into batons 2cm/¾in thick1 onion, peeled and quartered4 garlic cloves, peeled3cm/1¼in piece fresh root ginger, peeled2 sticks lemongrass, tough outer leaves removed, roughly chopped5 cardamom pods1 tbsp cumin seeds1 tbsp coriander seeds1 tsp ground turmeric¼ tsp ground nutmeg1 tbsp caster sugar3 tbsp peanut or cashew butter1 x 400ml tin coconut milk250ml/9fl oz chicken stock or vegetable stock1 fresh red chilli, seeds removed, sliced150g/5½oz fresh spinach, washed2 tbsp fish sauce or vegetarian fish sauce1 tbsp fresh lemon juicesmall handful Thai basil leavessea saltcooked rice, to serve 5 tbsp sunflower oil 2 aubergines, cut into batons 2cm/¾in thick 1 onion, peeled and quartered 4 garlic cloves, peeled 3cm/1¼in piece fresh root ginger, peeled 2 sticks lemongrass, tough outer leaves removed, roughly chopped 5 cardamom pods 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp ground turmeric ¼ tsp ground nutmeg 1 tbsp caster sugar 3 tbsp peanut or cashew butter 1 x 400ml tin coconut milk 250ml/9fl oz chicken stock or vegetable stock 1 fresh red chilli, seeds removed, sliced 150g/5½oz fresh spinach, washed 2 tbsp fish sauce or vegetarian fish sauce 1 tbsp fresh lemon juice small handful Thai basil leaves sea salt cooked rice, to serve Method In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside.Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground.Bash open the cardamom pods, discard the skins and put the seeds into a dry pan, together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter.Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach and cook until wilted down.Add the fish sauce and lemon juice, taste and adjust the seasoning if necessary. Scatter over the Thai basil leaves and remaining chilli and serve with rice. In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside. In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until beginning to char. Don’t worry if the aubergine is not completely cooked through, as it will be added to the curry later. Set aside. Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground. Put the onion, garlic, ginger and lemongrass into a food processor and blitz until finely ground. Bash open the cardamom pods, discard the skins and put the seeds into a dry pan, together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Bash open the cardamom pods, discard the skins and put the seeds into a dry pan, together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter. Tip the powder into a bowl and combine with the onion and garlic mixture, turmeric, nutmeg, sugar and peanut or cashew butter. Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach and cook until wilted down. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach and cook until wilted down. Add the fish sauce and lemon juice, taste and adjust the seasoning if necessary. Add the fish sauce and lemon juice, taste and adjust the seasoning if necessary. Scatter over the Thai basil leaves and remaining chilli and serve with rice. Scatter over the Thai basil leaves and remaining chilli and serve with rice."
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Thai noodles with cinnamon and prawns recipe
An average of 3.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_noodles_with_72276_16x9.jpg It’s not often that I eat something that tastes so different to anything I’ve come across before. But this is such a dish. A mesmerically talented chef called Tum cooked it when I was on holiday in Thailand last year, and I made him cook it again and again. I just had to share this spectacularly unfamiliar but compelling recipe with you. I hope you will be as bowled over by it as I was. 1 tbsp sunflower oil2 garlic cloves, roughly chopped3cm/1¼in piece fresh root ginger, peeled and cut into fine matchsticks1 star anise½ long or 1 short stick cinnamon, broken into shards2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped1½ tbsp light soy sauce1 tbsp dark soy sauce1 tbsp oyster sauce¼ tsp ground white pepper1 tsp chicken stock concentrate1 tbsp ketjap manis (or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar)10 raw peeled king prawns, thawed if frozen80g/2¾oz mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructionsfat pinch ground cinnamonfat pinch ground cloves 1 tbsp sunflower oil 2 garlic cloves, roughly chopped 3cm/1¼in piece fresh root ginger, peeled and cut into fine matchsticks 1 star anise ½ long or 1 short stick cinnamon, broken into shards 2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped 1½ tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce ¼ tsp ground white pepper 1 tsp chicken stock concentrate 1 tbsp ketjap manis (or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar) 10 raw peeled king prawns, thawed if frozen 80g/2¾oz mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructions fat pinch ground cinnamon fat pinch ground cloves Method On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil.Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves. On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper. On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper. Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil. Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil. Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves. Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves. Recipe tips You do need to buy leafy celery, and even though the stalks don’t get a look-in, you chop the slender stems to which the leaves are attached and add them to the wok along with the other flavourings at the very beginning.
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"title": "Thai noodles with cinnamon and prawns recipe",
"content": "An average of 3.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/thai_noodles_with_72276_16x9.jpg It’s not often that I eat something that tastes so different to anything I’ve come across before. But this is such a dish. A mesmerically talented chef called Tum cooked it when I was on holiday in Thailand last year, and I made him cook it again and again. I just had to share this spectacularly unfamiliar but compelling recipe with you. I hope you will be as bowled over by it as I was. 1 tbsp sunflower oil2 garlic cloves, roughly chopped3cm/1¼in piece fresh root ginger, peeled and cut into fine matchsticks1 star anise½ long or 1 short stick cinnamon, broken into shards2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped1½ tbsp light soy sauce1 tbsp dark soy sauce1 tbsp oyster sauce¼ tsp ground white pepper1 tsp chicken stock concentrate1 tbsp ketjap manis (or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar)10 raw peeled king prawns, thawed if frozen80g/2¾oz mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructionsfat pinch ground cinnamonfat pinch ground cloves 1 tbsp sunflower oil 2 garlic cloves, roughly chopped 3cm/1¼in piece fresh root ginger, peeled and cut into fine matchsticks 1 star anise ½ long or 1 short stick cinnamon, broken into shards 2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped 1½ tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce ¼ tsp ground white pepper 1 tsp chicken stock concentrate 1 tbsp ketjap manis (or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar) 10 raw peeled king prawns, thawed if frozen 80g/2¾oz mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructions fat pinch ground cinnamon fat pinch ground cloves Method On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil.Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves. On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper. On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, reserve the celery leaves for a garnish. Cook, stirring, for 1 minute. Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper. Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil. Add 100ml/3½fl oz cold water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar), stir until everything’s well combined and bring to the boil. Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves. Add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through. Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, pour into a serving bowl, and sprinkle with the reserved chopped celery leaves. Recipe tips You do need to buy leafy celery, and even though the stalks don’t get a look-in, you chop the slender stems to which the leaves are attached and add them to the wok along with the other flavourings at the very beginning."
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930da1d9457a75da4def6bf6ca2b4fef951da00ff6e8d82b813c28d96287e5fa
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Salmon panang recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_panang_19786_16x9.jpg Make this velvety Thai panang curry from scratch with a homemade paste. Finished with fried salmon fillets, zingy lime and fresh coriander. 6 dried red chilliessmall handful fresh coriander stalks (use the leaves to garnish)1 lemongrass stalk, sliced½ lime, zest only 2.5cm/1in piece fresh root ginger, peeled and roughly chopped (see Recipe Tip)2 shallots, roughly chopped 2 garlic cloves, crushed2 tbsp vegetable oil1 tbsp paprika½ tbsp ground cumin1 tsp ground coriander1 tsp fish paste10g peanuts (optional)¼ tsp sea salt 6 dried red chillies small handful fresh coriander stalks (use the leaves to garnish) 1 lemongrass stalk, sliced ½ lime, zest only 2.5cm/1in piece fresh root ginger, peeled and roughly chopped (see Recipe Tip) 2 shallots, roughly chopped 2 garlic cloves, crushed 2 tbsp vegetable oil 1 tbsp paprika ½ tbsp ground cumin 1 tsp ground coriander 1 tsp fish paste 10g peanuts (optional) ¼ tsp sea salt 3 tbsp vegetable oil200ml/7fl oz good-quality coconut milk3–4 fresh makrut lime leaves2 tsp sugar1 tbsp oyster sauce1 tsp fish sauce2 salmon fillets1 tsp lime juice 3 tbsp vegetable oil 200ml/7fl oz good-quality coconut milk 3–4 fresh makrut lime leaves 2 tsp sugar 1 tbsp oyster sauce 1 tsp fish sauce 2 salmon fillets 1 tsp lime juice 4–5 coriander leaves (optional)Thai jasmine rice, cooked, to serve (optional) 4–5 coriander leaves (optional) Thai jasmine rice, cooked, to serve (optional) Method In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth.Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required.Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside.Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like. In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth. In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth. Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required. Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required. Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside. Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside. Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like. Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like. Recipe tips For the ginger, make sure you get a young and non-woody piece, which tends to be those little nodes that grow from the main part of ginger. You can make the panang paste in advance and keep it in the fridge for 2–3 days, or freeze for up to 1 month.
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"title": "Salmon panang recipe",
"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_panang_19786_16x9.jpg Make this velvety Thai panang curry from scratch with a homemade paste. Finished with fried salmon fillets, zingy lime and fresh coriander. 6 dried red chilliessmall handful fresh coriander stalks (use the leaves to garnish)1 lemongrass stalk, sliced½ lime, zest only 2.5cm/1in piece fresh root ginger, peeled and roughly chopped (see Recipe Tip)2 shallots, roughly chopped 2 garlic cloves, crushed2 tbsp vegetable oil1 tbsp paprika½ tbsp ground cumin1 tsp ground coriander1 tsp fish paste10g peanuts (optional)¼ tsp sea salt 6 dried red chillies small handful fresh coriander stalks (use the leaves to garnish) 1 lemongrass stalk, sliced ½ lime, zest only 2.5cm/1in piece fresh root ginger, peeled and roughly chopped (see Recipe Tip) 2 shallots, roughly chopped 2 garlic cloves, crushed 2 tbsp vegetable oil 1 tbsp paprika ½ tbsp ground cumin 1 tsp ground coriander 1 tsp fish paste 10g peanuts (optional) ¼ tsp sea salt 3 tbsp vegetable oil200ml/7fl oz good-quality coconut milk3–4 fresh makrut lime leaves2 tsp sugar1 tbsp oyster sauce1 tsp fish sauce2 salmon fillets1 tsp lime juice 3 tbsp vegetable oil 200ml/7fl oz good-quality coconut milk 3–4 fresh makrut lime leaves 2 tsp sugar 1 tbsp oyster sauce 1 tsp fish sauce 2 salmon fillets 1 tsp lime juice 4–5 coriander leaves (optional)Thai jasmine rice, cooked, to serve (optional) 4–5 coriander leaves (optional) Thai jasmine rice, cooked, to serve (optional) Method In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth.Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required.Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside.Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like. In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth. In a food processor or using a hand-held stick blender, blend all the ingredients for the panang paste together with 2 tbsp water until smooth. Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required. Heat 2 tablespoons of the vegetable oil in a medium saucepan over a low heat, then add 3 tablespoons of your homemade panang paste and fry until infused, 1–2 minutes. After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce. Turn the heat down and simmer for 10–12 minutes, adding 50ml water if required. Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside. Meanwhile, use kitchen paper to pat dry the salmon fillets. Add the remaining tablespoon of oil to a non-stick frying pan and add the fish, skin-side down, then place over a medium heat. After about 4–5 minutes, when the salmon skin looks crisp and golden and the flesh is 75% cooked, carefully flip the fillets and continue frying for another 1–2 minutes, until the salmon is cooked through. Set aside. Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like. Remove the panang curry from the heat, add the lime juice and fold. Transfer the curry to a serving bowl and place the salmon fillets on top. Garnish with coriander, if using, and serve with fluffy Thai jasmine rice, if you like. Recipe tips For the ginger, make sure you get a young and non-woody piece, which tends to be those little nodes that grow from the main part of ginger. You can make the panang paste in advance and keep it in the fridge for 2–3 days, or freeze for up to 1 month."
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Root vegetable Thai curry recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/root_vegetable_thai_74828_16x9.jpg A cheap, vegetable Thai curry. The root veg have a sweet taste that benefits from a little spice. Make sure you're using vegetarian curry paste if cooking for veggies or vegans. You can freeze the curry in portion-sized amounts, then defrost for a quick meal. (But don't freeze the rice - always cook it fresh.) 1 tbsp olive oil50g/1¾oz Thai curry paste (green or red) 750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped 160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut, broken into pieces) 750ml/1¼ pint vegetable stock, made from stock cube 200g/7oz rice salt and black pepper 1 tbsp olive oil 50g/1¾oz Thai curry paste (green or red) 750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped 160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut, broken into pieces) 750ml/1¼ pint vegetable stock, made from stock cube 200g/7oz rice salt and black pepper Method Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan.Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste.Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice. Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan. Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan. Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste. Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste. Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice. Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice. Recipe tips In September 2023 this recipe was costed at an average of £3.48 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. During winter you can often find packs of mixed root vegetables in the supermarket (sometimes called casserole vegetables), which are good value and perfect for this recipe.
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"title": "Root vegetable Thai curry recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/root_vegetable_thai_74828_16x9.jpg A cheap, vegetable Thai curry. The root veg have a sweet taste that benefits from a little spice. Make sure you're using vegetarian curry paste if cooking for veggies or vegans. You can freeze the curry in portion-sized amounts, then defrost for a quick meal. (But don't freeze the rice - always cook it fresh.) 1 tbsp olive oil50g/1¾oz Thai curry paste (green or red) 750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped 160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut, broken into pieces) 750ml/1¼ pint vegetable stock, made from stock cube 200g/7oz rice salt and black pepper 1 tbsp olive oil 50g/1¾oz Thai curry paste (green or red) 750g/1lb 10oz mixed root vegetables (such as carrot, swede, turnip), peeled and chopped 160ml/5½fl oz coconut cream (or 75g/2½oz creamed coconut, broken into pieces) 750ml/1¼ pint vegetable stock, made from stock cube 200g/7oz rice salt and black pepper Method Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan.Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste.Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice. Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Heat a large non-stick saucepan with a lid over a medium heat. Add the oil and curry paste and stir over the heat for two minutes until you can smell the flavours. Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan. Mix in the chopped root vegetables and stir, coating the vegetables in the paste. Add a splash of water to help steam the vegetables and stop them from sticking. Place the lid on the saucepan and cook for 10 minutes, stirring every couple of minutes. Add a splash more water if needed to stop them sticking to the bottom of the pan. Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Meanwhile, in a jug, mix the coconut and stock, stirring until dissolved. Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste. Once the vegetables have cooked for 10 minutes, pour the stock and coconut mixture over the top and leave to simmer uncovered for 30 minutes, or until all the vegetables are soft and breaking up slightly and the sauce has thickened. If the sauce hasn’t thickened enough to your liking, then turn up the heat and allow it to bubble away for a further 10 minutes, or until thickened. Add salt and pepper to taste. Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice. Meanwhile, cook the rice in a separate saucepan according to the packet instructions. Serve the curry on top of the rice. Recipe tips In September 2023 this recipe was costed at an average of £3.48 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. During winter you can often find packs of mixed root vegetables in the supermarket (sometimes called casserole vegetables), which are good value and perfect for this recipe."
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78b09c8a23b2e6ad88b0b61aef25cba42220dbb2ff03279e1d9305b27f7f6323
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Thai green curry paste recipe
An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greencurrypaste_67789_16x9.jpg Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later. 4-6 medium green chillies, de-seeded and roughly chopped2 shallots, roughly chopped5cm/2in piece of fresh ginger, peeled and grated2 garlic cloves, crushedsmall bunch of fresh coriander, stalks and roots attached if possible2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)1 lime, grated zest and juice8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)2.5cm/1in piece galangal, peeled and chopped (if available) 1 tbsp coriander seeds, crushed1 tsp ground cumin1 tsp black peppercorns, crushed2 tsp Thai fish sauce or light soy sauce 3 tbsp olive oil 4-6 medium green chillies, de-seeded and roughly chopped 2 shallots, roughly chopped 5cm/2in piece of fresh ginger, peeled and grated 2 garlic cloves, crushed small bunch of fresh coriander, stalks and roots attached if possible 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried) 1 lime, grated zest and juice 8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime) 2.5cm/1in piece galangal, peeled and chopped (if available) 1 tbsp coriander seeds, crushed 1 tsp ground cumin 1 tsp black peppercorns, crushed 2 tsp Thai fish sauce or light soy sauce 3 tbsp olive oil Method Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Recipe tips When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.
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"title": "Thai green curry paste recipe",
"content": "An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greencurrypaste_67789_16x9.jpg Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later. 4-6 medium green chillies, de-seeded and roughly chopped2 shallots, roughly chopped5cm/2in piece of fresh ginger, peeled and grated2 garlic cloves, crushedsmall bunch of fresh coriander, stalks and roots attached if possible2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)1 lime, grated zest and juice8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)2.5cm/1in piece galangal, peeled and chopped (if available) 1 tbsp coriander seeds, crushed1 tsp ground cumin1 tsp black peppercorns, crushed2 tsp Thai fish sauce or light soy sauce 3 tbsp olive oil 4-6 medium green chillies, de-seeded and roughly chopped 2 shallots, roughly chopped 5cm/2in piece of fresh ginger, peeled and grated 2 garlic cloves, crushed small bunch of fresh coriander, stalks and roots attached if possible 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried) 1 lime, grated zest and juice 8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime) 2.5cm/1in piece galangal, peeled and chopped (if available) 1 tbsp coriander seeds, crushed 1 tsp ground cumin 1 tsp black peppercorns, crushed 2 tsp Thai fish sauce or light soy sauce 3 tbsp olive oil Method Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people. Recipe tips When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn't spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce."
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d7b0a3008108e2de85e102c0235a94a4e536dcb415d87a666aa8f71aed76d960
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Healthy Thai green chicken curry recipe
An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_thai_green_76716_16x9.jpg Once you’ve made the curry paste (just throw everything into a blender) this healthy Thai green chicken curry couldn’t be simpler: think stir-fry, but with a fragrant coconut sauce. Each serving provides 424 kcal, 26g protein, 48g carbohydrates (of which 9.5g sugars), 13g fat (of which 9g saturates), 5g fibre and 2g salt. 3–4 long green chillies (finger chillies), chopped2 tsp finely grated garlic2 tsp finely grated ginger1 tsp ground cumin2 tbsp very finely chopped lemongrass stalks 40g/1½oz fresh coriander (leaves and stalks), chopped6 makrut lime leaves, thinly sliced 1 tbsp vegetable or coconut oil2 tbsp light soy sauce4 spring onions, chopped1 lime, finely grated zest and juice 3–4 long green chillies (finger chillies), chopped 2 tsp finely grated garlic 2 tsp finely grated ginger 1 tsp ground cumin 2 tbsp very finely chopped lemongrass stalks 40g/1½oz fresh coriander (leaves and stalks), chopped 6 makrut lime leaves, thinly sliced 1 tbsp vegetable or coconut oil 2 tbsp light soy sauce 4 spring onions, chopped 1 lime, finely grated zest and juice 1 tsp vegetable oil1 large red onion, roughly chopped1 red pepper, deseeded and roughly chopped400g/14 oz boneless, skinless chicken thighs, cut into bite-size pieces400ml/14fl oz light coconut milk85g/3oz jasmine rice2 pak choi, roughly chopped250g/9oz shiitake mushrooms, trimmed2 tsp fish saucesmall handful of Thai basil leaves 1 tsp vegetable oil 1 large red onion, roughly chopped 1 red pepper, deseeded and roughly chopped 400g/14 oz boneless, skinless chicken thighs, cut into bite-size pieces 400ml/14fl oz light coconut milk 85g/3oz jasmine rice 2 pak choi, roughly chopped 250g/9oz shiitake mushrooms, trimmed 2 tsp fish sauce small handful of Thai basil leaves Method To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside.To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes.Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions.Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes.Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice. To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside. To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside. To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes. To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes. Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through. Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes. Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes. Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice. Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice. Recipe tips The curry paste can be made up to a day in advance and kept in the fridge.
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"title": "Healthy Thai green chicken curry recipe",
"content": "An average of 4.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_thai_green_76716_16x9.jpg Once you’ve made the curry paste (just throw everything into a blender) this healthy Thai green chicken curry couldn’t be simpler: think stir-fry, but with a fragrant coconut sauce. Each serving provides 424 kcal, 26g protein, 48g carbohydrates (of which 9.5g sugars), 13g fat (of which 9g saturates), 5g fibre and 2g salt. 3–4 long green chillies (finger chillies), chopped2 tsp finely grated garlic2 tsp finely grated ginger1 tsp ground cumin2 tbsp very finely chopped lemongrass stalks 40g/1½oz fresh coriander (leaves and stalks), chopped6 makrut lime leaves, thinly sliced 1 tbsp vegetable or coconut oil2 tbsp light soy sauce4 spring onions, chopped1 lime, finely grated zest and juice 3–4 long green chillies (finger chillies), chopped 2 tsp finely grated garlic 2 tsp finely grated ginger 1 tsp ground cumin 2 tbsp very finely chopped lemongrass stalks 40g/1½oz fresh coriander (leaves and stalks), chopped 6 makrut lime leaves, thinly sliced 1 tbsp vegetable or coconut oil 2 tbsp light soy sauce 4 spring onions, chopped 1 lime, finely grated zest and juice 1 tsp vegetable oil1 large red onion, roughly chopped1 red pepper, deseeded and roughly chopped400g/14 oz boneless, skinless chicken thighs, cut into bite-size pieces400ml/14fl oz light coconut milk85g/3oz jasmine rice2 pak choi, roughly chopped250g/9oz shiitake mushrooms, trimmed2 tsp fish saucesmall handful of Thai basil leaves 1 tsp vegetable oil 1 large red onion, roughly chopped 1 red pepper, deseeded and roughly chopped 400g/14 oz boneless, skinless chicken thighs, cut into bite-size pieces 400ml/14fl oz light coconut milk 85g/3oz jasmine rice 2 pak choi, roughly chopped 250g/9oz shiitake mushrooms, trimmed 2 tsp fish sauce small handful of Thai basil leaves Method To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside.To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes.Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions.Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes.Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice. To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside. To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. Add 150ml/¼ pint water and blitz until blended. Set aside. To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes. To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir-fry for 4–5 minutes. Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through. Add the curry paste and stir-fry for 1–2 minutes, until aromatic. Add the coconut milk and bring to the boil. Turn the heat down and simmer for 10–12 minutes, or until the chicken is cooked through. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes. Stir the pak choi and mushrooms into the curry and simmer for 4–5 minutes. Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice. Stir in the fish sauce, bring to the boil and remove from the heat. Ladle into warmed bowls, garnish with Thai basil leaves and serve immediately, with the jasmine rice. Recipe tips The curry paste can be made up to a day in advance and kept in the fridge."
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6e8333b16fe9af31914ee387876cf198ec84c357700b0953107651983ba6583d
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Thai beef salad (nam tok) with jim jaew dressing recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nam_tok_with_jim_jaew_78570_16x9.jpg Jim jaew is a versatile dipping sauce originating from the Northeastern part of Thailand. It is sweet, sour and a little spicy and crunchy. It is often eaten as a condiment with grilled beef, chicken or fish. But I love having it with just sticky rice and vegetables. 2 tbsp rapeseed oil200g/7oz prime thick-cut tenderloin fillet steak, at room temperature1 large garlic clove, crushedsmall handful fresh mint leaves, roughly chopped½ tsp maple syrup40g/1½oz Little Gem lettuce, leaves separatedsalt and freshly ground black pepper 2 tbsp rapeseed oil 200g/7oz prime thick-cut tenderloin fillet steak, at room temperature 1 large garlic clove, crushed small handful fresh mint leaves, roughly chopped ½ tsp maple syrup 40g/1½oz Little Gem lettuce, leaves separated salt and freshly ground black pepper 15g/½oz uncooked glutinous rice1 lime, juice only1 tbsp fish sauce¾ tbsp dried red chilli flakes1 tsp sugar½ shallot, finely sliced1 spring onion, finely slicedsmall handful fresh coriander, roughly chopped 15g/½oz uncooked glutinous rice 1 lime, juice only 1 tbsp fish sauce ¾ tbsp dried red chilli flakes 1 tsp sugar ½ shallot, finely sliced 1 spring onion, finely sliced small handful fresh coriander, roughly chopped Method Rub the rapeseed oil, some salt and black pepper all over the steak.To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil.Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes.Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool.Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture.Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking.Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce. Rub the rapeseed oil, some salt and black pepper all over the steak. Rub the rapeseed oil, some salt and black pepper all over the steak. To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil. To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil. Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes. Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes. Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking. Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking. Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce. Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce.
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"title": "Thai beef salad (nam tok) with jim jaew dressing 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/nam_tok_with_jim_jaew_78570_16x9.jpg Jim jaew is a versatile dipping sauce originating from the Northeastern part of Thailand. It is sweet, sour and a little spicy and crunchy. It is often eaten as a condiment with grilled beef, chicken or fish. But I love having it with just sticky rice and vegetables. 2 tbsp rapeseed oil200g/7oz prime thick-cut tenderloin fillet steak, at room temperature1 large garlic clove, crushedsmall handful fresh mint leaves, roughly chopped½ tsp maple syrup40g/1½oz Little Gem lettuce, leaves separatedsalt and freshly ground black pepper 2 tbsp rapeseed oil 200g/7oz prime thick-cut tenderloin fillet steak, at room temperature 1 large garlic clove, crushed small handful fresh mint leaves, roughly chopped ½ tsp maple syrup 40g/1½oz Little Gem lettuce, leaves separated salt and freshly ground black pepper 15g/½oz uncooked glutinous rice1 lime, juice only1 tbsp fish sauce¾ tbsp dried red chilli flakes1 tsp sugar½ shallot, finely sliced1 spring onion, finely slicedsmall handful fresh coriander, roughly chopped 15g/½oz uncooked glutinous rice 1 lime, juice only 1 tbsp fish sauce ¾ tbsp dried red chilli flakes 1 tsp sugar ½ shallot, finely sliced 1 spring onion, finely sliced small handful fresh coriander, roughly chopped Method Rub the rapeseed oil, some salt and black pepper all over the steak.To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil.Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes.Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool.Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture.Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking.Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce. Rub the rapeseed oil, some salt and black pepper all over the steak. Rub the rapeseed oil, some salt and black pepper all over the steak. To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil. To cook the steak, place a frying pan over a high heat until hot. Add the fillet steak and then, once the first side is starting to caramelise, turn the heat down to medium. Cook each side for 5 minutes for medium-rare, or vary the cooking time depending on your preference and the type, size and thickness of your steak. Add the garlic to the pan halfway through cooking and baste the steak with the hot garlic oil. Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes. Once cooked, remove the steak from the pan, cover and allow to rest for around 10 minutes. Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Meanwhile, make the jim jaew dressing. Put the uncooked glutinous rice into a shallow frying pan over a medium-high heat and toast until the rice turns golden in colour, about 7–8 minutes. Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it reaches a fine, sand-like texture. Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking. Mix 1 tablespoon of the ground rice with 2 tablespoons of the lime juice, the fish sauce, chilli flakes and sugar in a small mixing bowl. Taste and adjust for flavour by adding more fish sauce, sugar, chilli or lime to your liking. Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce. Thinly slice the steak and transfer it to the jim jaew bowl. Add the shallot, spring onion, coriander and maple syrup then mix to combine and serve on a bed of Little Gem lettuce."
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48f06817dd90d04e388eef42ae9fa7a6a1c356dc3d598b4937aa4590a1e383a9
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Pressure cooker Thai red curry chicken recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_red_curry_10288_16x9.jpg Using chicken legs in this Thai curry ensures maximum flavour, as the pressure cooker quickly extracts all the rich gelatine from the bones. 1 tbsp vegetable oil4 good quality chicken legs, approx. 1kg/2lb 4oz1 heaped tbsp Thai red curry paste (I used Mae Ploy)500ml/18fl oz reduced salt chicken stock 400ml tin coconut milk2 lime leaves2 tbsp Thai fish sauce2 tbsp light brown sugar2 large courgettes, cut into chunks 1 tbsp vegetable oil 4 good quality chicken legs, approx. 1kg/2lb 4oz 1 heaped tbsp Thai red curry paste (I used Mae Ploy) 500ml/18fl oz reduced salt chicken stock 400ml tin coconut milk 2 lime leaves 2 tbsp Thai fish sauce 2 tbsp light brown sugar 2 large courgettes, cut into chunks 300g/10½oz jasmine rice, cooked according to packet instructions2 red chillies, deseeded and finely sliced1 handful Thai basil 300g/10½oz jasmine rice, cooked according to packet instructions 2 red chillies, deseeded and finely sliced 1 handful Thai basil Method Heat the oil in the pressure cooker over a medium–high heat. Add the chicken legs and fry until golden (you may have to do this in batches). Remove from the pan and set aside. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well. 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 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and set the pan over a medium heat to bring the curry to a simmer. Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Serve the curry over jasmine rice, garnished with red chilli and Thai basil. Heat the oil in the pressure cooker over a medium–high heat. Add the chicken legs and fry until golden (you may have to do this in batches). Remove from the pan and set aside. Heat the oil in the pressure cooker over a medium–high heat. Add the chicken legs and fry until golden (you may have to do this in batches). Remove from the pan and set aside. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well. 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 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.) Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well. 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 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and set the pan over a medium heat to bring the curry to a simmer. Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Remove the lid and set the pan over a medium heat to bring the curry to a simmer. Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Serve the curry over jasmine rice, garnished with red chilli and Thai basil. Serve the curry over jasmine rice, garnished with red chilli and Thai basil.
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"title": "Pressure cooker Thai red curry chicken recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_red_curry_10288_16x9.jpg Using chicken legs in this Thai curry ensures maximum flavour, as the pressure cooker quickly extracts all the rich gelatine from the bones. 1 tbsp vegetable oil4 good quality chicken legs, approx. 1kg/2lb 4oz1 heaped tbsp Thai red curry paste (I used Mae Ploy)500ml/18fl oz reduced salt chicken stock 400ml tin coconut milk2 lime leaves2 tbsp Thai fish sauce2 tbsp light brown sugar2 large courgettes, cut into chunks 1 tbsp vegetable oil 4 good quality chicken legs, approx. 1kg/2lb 4oz 1 heaped tbsp Thai red curry paste (I used Mae Ploy) 500ml/18fl oz reduced salt chicken stock 400ml tin coconut milk 2 lime leaves 2 tbsp Thai fish sauce 2 tbsp light brown sugar 2 large courgettes, cut into chunks 300g/10½oz jasmine rice, cooked according to packet instructions2 red chillies, deseeded and finely sliced1 handful Thai basil 300g/10½oz jasmine rice, cooked according to packet instructions 2 red chillies, deseeded and finely sliced 1 handful Thai basil Method Heat the oil in the pressure cooker over a medium–high heat. Add the chicken legs and fry until golden (you may have to do this in batches). Remove from the pan and set aside. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well. 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 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and set the pan over a medium heat to bring the curry to a simmer. Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Serve the curry over jasmine rice, garnished with red chilli and Thai basil. Heat the oil in the pressure cooker over a medium–high heat. Add the chicken legs and fry until golden (you may have to do this in batches). Remove from the pan and set aside. Heat the oil in the pressure cooker over a medium–high heat. Add the chicken legs and fry until golden (you may have to do this in batches). Remove from the pan and set aside. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well. 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 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.) Add the stock and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the coconut milk, lime leaves, fish sauce, sugar and the chicken and stir well. 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 20 minutes. (If using an electric pressure cooker, use the high pressure settling for 20 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and set the pan over a medium heat to bring the curry to a simmer. Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Remove the lid and set the pan over a medium heat to bring the curry to a simmer. Add the courgettes and simmer for 3–4 minutes, until the courgettes are just cooked. Serve the curry over jasmine rice, garnished with red chilli and Thai basil. Serve the curry over jasmine rice, garnished with red chilli and Thai basil."
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38422a1c58deff5be5266f392b2959e0f343630e270ad31ec560ec5f90e0bc91
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Chicken and prawn tom yum soup recipe
An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomyumsoup_85069_16x9.jpg John Torode's chicken and prawn packed tom yum soup has all the hot and sour flavours you'd expect. Packed with herbs, spices and vegetables. 1 litre/2 pints chicken stock300ml/11fl oz water6 sticks lemongrass, lightly crushed4 fresh coriander roots, crushed110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)8 tomatoes, cut into quarters, seeds removed6 lime leaves1-2 limes, juice only75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)3 red chillies, thinly sliced75ml/3fl oz fish sauce (nam pla), or to taste75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable12 raw tiger prawns, shelled, gutted and split in half2 boneless skinless chicken breasts, cut into chunks 1 litre/2 pints chicken stock 300ml/11fl oz water 6 sticks lemongrass, lightly crushed 4 fresh coriander roots, crushed 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets) 8 tomatoes, cut into quarters, seeds removed 6 lime leaves 1-2 limes, juice only 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.) 3 red chillies, thinly sliced 75ml/3fl oz fish sauce (nam pla), or to taste 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable 12 raw tiger prawns, shelled, gutted and split in half 2 boneless skinless chicken breasts, cut into chunks 1 small bunch fresh coriander, leaves1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)lime wedges 1 small bunch fresh coriander, leaves 1 small bunch fresh Thai basil, leaves (available from Asian supermarkets) lime wedges Method Place the stock and water into a large pan over a high heat and bring to the boil.Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime. Place the stock and water into a large pan over a high heat and bring to the boil. Place the stock and water into a large pan over a high heat and bring to the boil. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
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"title": "Chicken and prawn tom yum soup recipe",
"content": "An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomyumsoup_85069_16x9.jpg John Torode's chicken and prawn packed tom yum soup has all the hot and sour flavours you'd expect. Packed with herbs, spices and vegetables. 1 litre/2 pints chicken stock300ml/11fl oz water6 sticks lemongrass, lightly crushed4 fresh coriander roots, crushed110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)8 tomatoes, cut into quarters, seeds removed6 lime leaves1-2 limes, juice only75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)3 red chillies, thinly sliced75ml/3fl oz fish sauce (nam pla), or to taste75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable12 raw tiger prawns, shelled, gutted and split in half2 boneless skinless chicken breasts, cut into chunks 1 litre/2 pints chicken stock 300ml/11fl oz water 6 sticks lemongrass, lightly crushed 4 fresh coriander roots, crushed 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets) 8 tomatoes, cut into quarters, seeds removed 6 lime leaves 1-2 limes, juice only 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.) 3 red chillies, thinly sliced 75ml/3fl oz fish sauce (nam pla), or to taste 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable 12 raw tiger prawns, shelled, gutted and split in half 2 boneless skinless chicken breasts, cut into chunks 1 small bunch fresh coriander, leaves1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)lime wedges 1 small bunch fresh coriander, leaves 1 small bunch fresh Thai basil, leaves (available from Asian supermarkets) lime wedges Method Place the stock and water into a large pan over a high heat and bring to the boil.Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime. Place the stock and water into a large pan over a high heat and bring to the boil. Place the stock and water into a large pan over a high heat and bring to the boil. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime."
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6cc62d0b5b6d8a2523e0465daad7c306978d7cd1924aa9855d66a54a62d813b3
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Ox cheek massaman curry recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ox_cheek_massaman_curry_98633_16x9.jpg This is a wonderfully fragrant slow-cooked Thai-style massaman beef curry. If ox cheek is not available, you can use braising steak or brisket instead. 2 tbsp sunflower oil2 × 400ml tins coconut milk100g/3½oz massaman curry paste 750g/1lb10oz ox cheek or braising steak, cut into bite-sized pieces3 tbsp smooth peanut butter150ml/¼ pint chicken stock250g/9oz baby new potatoes, scrubbed and halved 1 red onion, thickly sliced1 fresh red chilli, seeds removed and sliced4 fresh lime leaves1 cinnamon stick3 cardamom pods2 tbsp tamarind paste2 tbsp palm sugar or soft brown sugar1 tbsp fish sauce, plus extra to taste2 limes, juice of 1 and 1 cut into wedges to serve3 tbsp chopped roasted peanuts, to garnishsmall handful of Thai basil leaves, to garnishcooked white rice, to serve 2 tbsp sunflower oil 2 × 400ml tins coconut milk 100g/3½oz massaman curry paste 750g/1lb10oz ox cheek or braising steak, cut into bite-sized pieces 3 tbsp smooth peanut butter 150ml/¼ pint chicken stock 250g/9oz baby new potatoes, scrubbed and halved 1 red onion, thickly sliced 1 fresh red chilli, seeds removed and sliced 4 fresh lime leaves 1 cinnamon stick 3 cardamom pods 2 tbsp tamarind paste 2 tbsp palm sugar or soft brown sugar 1 tbsp fish sauce, plus extra to taste 2 limes, juice of 1 and 1 cut into wedges to serve 3 tbsp chopped roasted peanuts, to garnish small handful of Thai basil leaves, to garnish cooked white rice, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a large, lidded, flameproof casserole over a medium–high heat. Once hot, add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides. Add the remaining coconut milk, peanut butter, stock, potatoes, onion, most of the chilli, lime leaves, cinnamon, cardamom, tamarind, sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat.Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender.Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice. Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice and lime wedges on the side. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large, lidded, flameproof casserole over a medium–high heat. Once hot, add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides. Heat the oil in a large, lidded, flameproof casserole over a medium–high heat. Once hot, add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides. Add the remaining coconut milk, peanut butter, stock, potatoes, onion, most of the chilli, lime leaves, cinnamon, cardamom, tamarind, sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat. Add the remaining coconut milk, peanut butter, stock, potatoes, onion, most of the chilli, lime leaves, cinnamon, cardamom, tamarind, sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat. Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender. Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender. Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice. Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice. Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice and lime wedges on the side. Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice and lime wedges on the side.
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"title": "Ox cheek massaman curry recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ox_cheek_massaman_curry_98633_16x9.jpg This is a wonderfully fragrant slow-cooked Thai-style massaman beef curry. If ox cheek is not available, you can use braising steak or brisket instead. 2 tbsp sunflower oil2 × 400ml tins coconut milk100g/3½oz massaman curry paste 750g/1lb10oz ox cheek or braising steak, cut into bite-sized pieces3 tbsp smooth peanut butter150ml/¼ pint chicken stock250g/9oz baby new potatoes, scrubbed and halved 1 red onion, thickly sliced1 fresh red chilli, seeds removed and sliced4 fresh lime leaves1 cinnamon stick3 cardamom pods2 tbsp tamarind paste2 tbsp palm sugar or soft brown sugar1 tbsp fish sauce, plus extra to taste2 limes, juice of 1 and 1 cut into wedges to serve3 tbsp chopped roasted peanuts, to garnishsmall handful of Thai basil leaves, to garnishcooked white rice, to serve 2 tbsp sunflower oil 2 × 400ml tins coconut milk 100g/3½oz massaman curry paste 750g/1lb10oz ox cheek or braising steak, cut into bite-sized pieces 3 tbsp smooth peanut butter 150ml/¼ pint chicken stock 250g/9oz baby new potatoes, scrubbed and halved 1 red onion, thickly sliced 1 fresh red chilli, seeds removed and sliced 4 fresh lime leaves 1 cinnamon stick 3 cardamom pods 2 tbsp tamarind paste 2 tbsp palm sugar or soft brown sugar 1 tbsp fish sauce, plus extra to taste 2 limes, juice of 1 and 1 cut into wedges to serve 3 tbsp chopped roasted peanuts, to garnish small handful of Thai basil leaves, to garnish cooked white rice, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a large, lidded, flameproof casserole over a medium–high heat. Once hot, add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides. Add the remaining coconut milk, peanut butter, stock, potatoes, onion, most of the chilli, lime leaves, cinnamon, cardamom, tamarind, sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat.Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender.Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice. Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice and lime wedges on the side. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large, lidded, flameproof casserole over a medium–high heat. Once hot, add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides. Heat the oil in a large, lidded, flameproof casserole over a medium–high heat. Once hot, add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides. Add the remaining coconut milk, peanut butter, stock, potatoes, onion, most of the chilli, lime leaves, cinnamon, cardamom, tamarind, sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat. Add the remaining coconut milk, peanut butter, stock, potatoes, onion, most of the chilli, lime leaves, cinnamon, cardamom, tamarind, sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat. Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender. Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender. Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice. Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice. Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice and lime wedges on the side. Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice and lime wedges on the side."
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Easter egg brownies recipe
An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_brownies_39845_16x9.jpg Bring a touch of Easter fun to your baking with our Easter egg brownies. The optional biscuits add structure to the batter to help the fondant-filled chocolate eggs stay in place. 5 creme eggs175g/6oz dark chocolate, broken into small pieces175g/6oz unsalted butter, plus extra for greasing2 tbsp cocoa powder3 large free-range eggs150g/5½oz caster sugar150g/5½oz light brown sugar1 tsp vanilla bean paste115g/4oz plain flour½ tsp fine sea salt150g/5½oz shortbread biscuits, roughly chopped (optional) 5 creme eggs 175g/6oz dark chocolate, broken into small pieces 175g/6oz unsalted butter, plus extra for greasing 2 tbsp cocoa powder 3 large free-range eggs 150g/5½oz caster sugar 150g/5½oz light brown sugar 1 tsp vanilla bean paste 115g/4oz plain flour ½ tsp fine sea salt 150g/5½oz shortbread biscuits, roughly chopped (optional) Method Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares.
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"title": "Easter egg brownies recipe",
"content": "An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_brownies_39845_16x9.jpg Bring a touch of Easter fun to your baking with our Easter egg brownies. The optional biscuits add structure to the batter to help the fondant-filled chocolate eggs stay in place. 5 creme eggs175g/6oz dark chocolate, broken into small pieces175g/6oz unsalted butter, plus extra for greasing2 tbsp cocoa powder3 large free-range eggs150g/5½oz caster sugar150g/5½oz light brown sugar1 tsp vanilla bean paste115g/4oz plain flour½ tsp fine sea salt150g/5½oz shortbread biscuits, roughly chopped (optional) 5 creme eggs 175g/6oz dark chocolate, broken into small pieces 175g/6oz unsalted butter, plus extra for greasing 2 tbsp cocoa powder 3 large free-range eggs 150g/5½oz caster sugar 150g/5½oz light brown sugar 1 tsp vanilla bean paste 115g/4oz plain flour ½ tsp fine sea salt 150g/5½oz shortbread biscuits, roughly chopped (optional) Method Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares."
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Yorkshire pudding wrap recipe
Veggie roast Yorkshire pudding wrap An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_pesto_25920_16x9.jpg Calling all Yorkshire pudding fans, take it to a whole new level with this tasty twist that makes a complete main course. 1 red onion, cut into wedges1 small courgette, halved lengthways and cut into 2cm/¾in chunks½ red and ½ yellow pepper (or a whole pepper in either colour), deseeded and cut into 2cm/¾in chunks8 cherry tomatoes, halved1½ tbsp extra virgin olive oil100g/3½oz mozzarella pearls (small balls), drained and roughly torn2 tbsp fresh pesto large handful fresh basil leavesflaked sea salt and freshly ground black pepper 1 red onion, cut into wedges 1 small courgette, halved lengthways and cut into 2cm/¾in chunks ½ red and ½ yellow pepper (or a whole pepper in either colour), deseeded and cut into 2cm/¾in chunks 8 cherry tomatoes, halved 1½ tbsp extra virgin olive oil 100g/3½oz mozzarella pearls (small balls), drained and roughly torn 2 tbsp fresh pesto large handful fresh basil leaves flaked sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil1 free-range egg50g/1¾oz plain flour150ml/5fl oz semi-skimmed milk 2 tbsp extra virgin olive oil 1 free-range egg 50g/1¾oz plain flour 150ml/5fl oz semi-skimmed milk Method Preheat the oven to 220C/200C Fan/Gas 7. Make sure there are two shelves available, one in the centre, the other a couple of rungs above. Scatter all the vegetables on a baking tray, season with salt and pepper and toss with the olive oil.Pour the oil for the batter into a 20cm/8in square cake tin (not loose-based), or small roasting tin and place in the oven on the top rack for 5 minutes to heat. Place the prepared vegetables on the rack below. While the oil is heating, break the egg into a bowl, add the flour, half the milk and a pinch of salt. Beat well with a metal whisk until smooth, then gradually add the remaining milk.Carefully take the cake tin out of the oven and pour in the batter. Return to the oven and cook above the vegetables for 25 minutes, or until well risen and golden-brown.Take the Yorkshire pudding and vegetables out of the oven. Scatter the vegetables over the pudding and top with the mozzarella. Return to the oven for 3–5 minutes, or until the mozzarella begins to melt.Drizzle with the pesto and scatter with a few basil leaves. Season with pepper and serve from the tin or slide onto a board and roll up like a Swiss roll. Cut in half to serve. Preheat the oven to 220C/200C Fan/Gas 7. Make sure there are two shelves available, one in the centre, the other a couple of rungs above. Scatter all the vegetables on a baking tray, season with salt and pepper and toss with the olive oil. Preheat the oven to 220C/200C Fan/Gas 7. Make sure there are two shelves available, one in the centre, the other a couple of rungs above. Scatter all the vegetables on a baking tray, season with salt and pepper and toss with the olive oil. Pour the oil for the batter into a 20cm/8in square cake tin (not loose-based), or small roasting tin and place in the oven on the top rack for 5 minutes to heat. Place the prepared vegetables on the rack below. Pour the oil for the batter into a 20cm/8in square cake tin (not loose-based), or small roasting tin and place in the oven on the top rack for 5 minutes to heat. Place the prepared vegetables on the rack below. While the oil is heating, break the egg into a bowl, add the flour, half the milk and a pinch of salt. Beat well with a metal whisk until smooth, then gradually add the remaining milk. While the oil is heating, break the egg into a bowl, add the flour, half the milk and a pinch of salt. Beat well with a metal whisk until smooth, then gradually add the remaining milk. Carefully take the cake tin out of the oven and pour in the batter. Return to the oven and cook above the vegetables for 25 minutes, or until well risen and golden-brown. Carefully take the cake tin out of the oven and pour in the batter. Return to the oven and cook above the vegetables for 25 minutes, or until well risen and golden-brown. Take the Yorkshire pudding and vegetables out of the oven. Scatter the vegetables over the pudding and top with the mozzarella. Return to the oven for 3–5 minutes, or until the mozzarella begins to melt. Take the Yorkshire pudding and vegetables out of the oven. Scatter the vegetables over the pudding and top with the mozzarella. Return to the oven for 3–5 minutes, or until the mozzarella begins to melt. Drizzle with the pesto and scatter with a few basil leaves. Season with pepper and serve from the tin or slide onto a board and roll up like a Swiss roll. Cut in half to serve. Drizzle with the pesto and scatter with a few basil leaves. Season with pepper and serve from the tin or slide onto a board and roll up like a Swiss roll. Cut in half to serve. Recipe tips If you can’t get hold of mozzarella pearls, use 100g/3½oz mozzarella from a ball instead, but make sure you drain it well.
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"title": "Yorkshire pudding wrap recipe",
"content": "Veggie roast Yorkshire pudding wrap An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_pesto_25920_16x9.jpg Calling all Yorkshire pudding fans, take it to a whole new level with this tasty twist that makes a complete main course. 1 red onion, cut into wedges1 small courgette, halved lengthways and cut into 2cm/¾in chunks½ red and ½ yellow pepper (or a whole pepper in either colour), deseeded and cut into 2cm/¾in chunks8 cherry tomatoes, halved1½ tbsp extra virgin olive oil100g/3½oz mozzarella pearls (small balls), drained and roughly torn2 tbsp fresh pesto large handful fresh basil leavesflaked sea salt and freshly ground black pepper 1 red onion, cut into wedges 1 small courgette, halved lengthways and cut into 2cm/¾in chunks ½ red and ½ yellow pepper (or a whole pepper in either colour), deseeded and cut into 2cm/¾in chunks 8 cherry tomatoes, halved 1½ tbsp extra virgin olive oil 100g/3½oz mozzarella pearls (small balls), drained and roughly torn 2 tbsp fresh pesto large handful fresh basil leaves flaked sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil1 free-range egg50g/1¾oz plain flour150ml/5fl oz semi-skimmed milk 2 tbsp extra virgin olive oil 1 free-range egg 50g/1¾oz plain flour 150ml/5fl oz semi-skimmed milk Method Preheat the oven to 220C/200C Fan/Gas 7. Make sure there are two shelves available, one in the centre, the other a couple of rungs above. Scatter all the vegetables on a baking tray, season with salt and pepper and toss with the olive oil.Pour the oil for the batter into a 20cm/8in square cake tin (not loose-based), or small roasting tin and place in the oven on the top rack for 5 minutes to heat. Place the prepared vegetables on the rack below. While the oil is heating, break the egg into a bowl, add the flour, half the milk and a pinch of salt. Beat well with a metal whisk until smooth, then gradually add the remaining milk.Carefully take the cake tin out of the oven and pour in the batter. Return to the oven and cook above the vegetables for 25 minutes, or until well risen and golden-brown.Take the Yorkshire pudding and vegetables out of the oven. Scatter the vegetables over the pudding and top with the mozzarella. Return to the oven for 3–5 minutes, or until the mozzarella begins to melt.Drizzle with the pesto and scatter with a few basil leaves. Season with pepper and serve from the tin or slide onto a board and roll up like a Swiss roll. Cut in half to serve. Preheat the oven to 220C/200C Fan/Gas 7. Make sure there are two shelves available, one in the centre, the other a couple of rungs above. Scatter all the vegetables on a baking tray, season with salt and pepper and toss with the olive oil. Preheat the oven to 220C/200C Fan/Gas 7. Make sure there are two shelves available, one in the centre, the other a couple of rungs above. Scatter all the vegetables on a baking tray, season with salt and pepper and toss with the olive oil. Pour the oil for the batter into a 20cm/8in square cake tin (not loose-based), or small roasting tin and place in the oven on the top rack for 5 minutes to heat. Place the prepared vegetables on the rack below. Pour the oil for the batter into a 20cm/8in square cake tin (not loose-based), or small roasting tin and place in the oven on the top rack for 5 minutes to heat. Place the prepared vegetables on the rack below. While the oil is heating, break the egg into a bowl, add the flour, half the milk and a pinch of salt. Beat well with a metal whisk until smooth, then gradually add the remaining milk. While the oil is heating, break the egg into a bowl, add the flour, half the milk and a pinch of salt. Beat well with a metal whisk until smooth, then gradually add the remaining milk. Carefully take the cake tin out of the oven and pour in the batter. Return to the oven and cook above the vegetables for 25 minutes, or until well risen and golden-brown. Carefully take the cake tin out of the oven and pour in the batter. Return to the oven and cook above the vegetables for 25 minutes, or until well risen and golden-brown. Take the Yorkshire pudding and vegetables out of the oven. Scatter the vegetables over the pudding and top with the mozzarella. Return to the oven for 3–5 minutes, or until the mozzarella begins to melt. Take the Yorkshire pudding and vegetables out of the oven. Scatter the vegetables over the pudding and top with the mozzarella. Return to the oven for 3–5 minutes, or until the mozzarella begins to melt. Drizzle with the pesto and scatter with a few basil leaves. Season with pepper and serve from the tin or slide onto a board and roll up like a Swiss roll. Cut in half to serve. Drizzle with the pesto and scatter with a few basil leaves. Season with pepper and serve from the tin or slide onto a board and roll up like a Swiss roll. Cut in half to serve. Recipe tips If you can’t get hold of mozzarella pearls, use 100g/3½oz mozzarella from a ball instead, but make sure you drain it well."
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Pistachio, lemon and raspberry friands recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pistachio_raspberry_20046_16x9.jpg These light and delicate friands are so easy to make. Add a pop of colour with raspberries and pistachios for the perfect springtime bake. 115g/4oz butter, cubed, plus extra for greasing35g/1¼oz plain flour 115g/4oz icing sugar, sifted, plus extra to serve 60g/2¼ oz ground almonds 1 lemon, zest only3 free-range egg whites 50g/1¾oz fresh raspberries 2 tbsp shelled pistachios, roughly choppedpinch salt 115g/4oz butter, cubed, plus extra for greasing 35g/1¼oz plain flour 115g/4oz icing sugar, sifted, plus extra to serve 60g/2¼ oz ground almonds 1 lemon, zest only 3 free-range egg whites 50g/1¾oz fresh raspberries 2 tbsp shelled pistachios, roughly chopped pinch salt Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Pour the batter into the holes in the tin, filling each about three-quarters full. Put 3 raspberries into each hole, then sprinkle over the pistachios. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Pour the batter into the holes in the tin, filling each about three-quarters full. Pour the batter into the holes in the tin, filling each about three-quarters full. Put 3 raspberries into each hole, then sprinkle over the pistachios. Put 3 raspberries into each hole, then sprinkle over the pistachios. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Recipe tips I use salted butter in this recipe as a counter to all that icing sugar sweetness. You could use the leftover egg yolks for custard or ice cream.
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"title": "Pistachio, lemon and raspberry friands recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pistachio_raspberry_20046_16x9.jpg These light and delicate friands are so easy to make. Add a pop of colour with raspberries and pistachios for the perfect springtime bake. 115g/4oz butter, cubed, plus extra for greasing35g/1¼oz plain flour 115g/4oz icing sugar, sifted, plus extra to serve 60g/2¼ oz ground almonds 1 lemon, zest only3 free-range egg whites 50g/1¾oz fresh raspberries 2 tbsp shelled pistachios, roughly choppedpinch salt 115g/4oz butter, cubed, plus extra for greasing 35g/1¼oz plain flour 115g/4oz icing sugar, sifted, plus extra to serve 60g/2¼ oz ground almonds 1 lemon, zest only 3 free-range egg whites 50g/1¾oz fresh raspberries 2 tbsp shelled pistachios, roughly chopped pinch salt Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Pour the batter into the holes in the tin, filling each about three-quarters full. Put 3 raspberries into each hole, then sprinkle over the pistachios. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter. Pour the batter into the holes in the tin, filling each about three-quarters full. Pour the batter into the holes in the tin, filling each about three-quarters full. Put 3 raspberries into each hole, then sprinkle over the pistachios. Put 3 raspberries into each hole, then sprinkle over the pistachios. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm. Recipe tips I use salted butter in this recipe as a counter to all that icing sugar sweetness. You could use the leftover egg yolks for custard or ice cream."
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White wine slow-braised lamb recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/silvanaswhitewineand_71382_16x9.jpg Take it slow and easy with a pot roast lamb you can throw in the oven and forget about. The white wine gravy makes itself. 2 tbsp olive oil2 kg/4lb leg of lamb2 tbsp plain flour2 onions, thinly sliced4 garlic cloves, thinly sliced1 bottle dry white wine600ml/1 pint chicken stock1 tsp dried oregano2 tbsp redcurrant jellysaltfreshly ground black pepper 2 tbsp olive oil 2 kg/4lb leg of lamb 2 tbsp plain flour 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 bottle dry white wine 600ml/1 pint chicken stock 1 tsp dried oregano 2 tbsp redcurrant jelly salt freshly ground black pepper Method Preheat the oven to 170C/325F/Gas 3. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Serve with creamy mashed potatoes and the wine gravy. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Serve with creamy mashed potatoes and the wine gravy. Serve with creamy mashed potatoes and the wine gravy.
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"title": "White wine slow-braised lamb recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/silvanaswhitewineand_71382_16x9.jpg Take it slow and easy with a pot roast lamb you can throw in the oven and forget about. The white wine gravy makes itself. 2 tbsp olive oil2 kg/4lb leg of lamb2 tbsp plain flour2 onions, thinly sliced4 garlic cloves, thinly sliced1 bottle dry white wine600ml/1 pint chicken stock1 tsp dried oregano2 tbsp redcurrant jellysaltfreshly ground black pepper 2 tbsp olive oil 2 kg/4lb leg of lamb 2 tbsp plain flour 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 bottle dry white wine 600ml/1 pint chicken stock 1 tsp dried oregano 2 tbsp redcurrant jelly salt freshly ground black pepper Method Preheat the oven to 170C/325F/Gas 3. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Serve with creamy mashed potatoes and the wine gravy. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Pour the oil into a large, sturdy roasting tin and set it over the hob. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3½ hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices. Serve with creamy mashed potatoes and the wine gravy. Serve with creamy mashed potatoes and the wine gravy."
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1a542b22f9f4ade9d69dd0227e300724a961c888ff7b3b55260ebc669207e6e2
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Easy carrot cake recipe
Before frosting, carrot cake will keep for a week and can be frozen for up to a month. Once the cake is frosted keep it chilled. Make sure the cake is completely cold before adding the frosting. If it's warm it will melt and slide off. Although we love the easy-going simplicity of this cake, if you want something a little fancier, you can leave the cake to cool completely before carefully slicing it horizontally into two (or even three) layers and sandwiching them with the cream cheese frosting. It will create an impressive stack for special occasions. It's essential to use full-fat cream cheese as reduced-fat varieties will result in a runny icing. It's worth checking the fat content on the labels when shopping as some of the budget lines are also comparatively low in fat. Some people swear by branded cream cheese and it's probably because it contains stabilisers which make it easier to work with. Whatever type you use, pour away any liquid in the tub before gently mixing into the creamed butter and sugar. You can beat the butter and sugar really vigorously, but once the cream cheese is added be gentle and stop once it's incorporated. If you need to thicken your cream cheese frosting don't be tempted to add more sugar as this doesn't help (and can actually make it worse). Chilling it and stirring in a little cornflour is a better bet, but very runny frosting is difficult to fix. If you're not keen on walnuts, pecan nuts work well as an alternative.
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"title": "Easy carrot cake recipe",
"content": "Before frosting, carrot cake will keep for a week and can be frozen for up to a month. Once the cake is frosted keep it chilled. Make sure the cake is completely cold before adding the frosting. If it's warm it will melt and slide off. Although we love the easy-going simplicity of this cake, if you want something a little fancier, you can leave the cake to cool completely before carefully slicing it horizontally into two (or even three) layers and sandwiching them with the cream cheese frosting. It will create an impressive stack for special occasions. It's essential to use full-fat cream cheese as reduced-fat varieties will result in a runny icing. It's worth checking the fat content on the labels when shopping as some of the budget lines are also comparatively low in fat. Some people swear by branded cream cheese and it's probably because it contains stabilisers which make it easier to work with. Whatever type you use, pour away any liquid in the tub before gently mixing into the creamed butter and sugar. You can beat the butter and sugar really vigorously, but once the cream cheese is added be gentle and stop once it's incorporated. If you need to thicken your cream cheese frosting don't be tempted to add more sugar as this doesn't help (and can actually make it worse). Chilling it and stirring in a little cornflour is a better bet, but very runny frosting is difficult to fix. If you're not keen on walnuts, pecan nuts work well as an alternative."
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4427580d6ef348f6bfbc111f43686a75f361684c6a44722f6ffb9c1d6cb2264a
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Lemon cheesecake recipe
An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_cheesecake_42423_16x9.jpg This softly set no-bake lemon cheesecake is super simple and gelatine free, so suitable for vegetarians. Ginger works well with lemon so we’ve used ginger biscuits in the base, but you could swap them for digestives or oaty biscuits instead. 100g/3½oz butter, melted, plus extra for greasing275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese)140g/5oz icing sugar, sifted3 lemons, zest and juice (about 80ml/2¾fl oz)150ml/5fl oz double cream75g/2¾oz lemon curd 100g/3½oz butter, melted, plus extra for greasing 275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese) 140g/5oz icing sugar, sifted 3 lemons, zest and juice (about 80ml/2¾fl oz) 150ml/5fl oz double cream 75g/2¾oz lemon curd Method Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin.Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour.To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set.To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin. Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour. Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. Recipe tips If you want to make this cheesecake even more special, crumble two shop-bought meringues over the top after adding the curd, then finish with the zest. Soft cheese is what you'll find in the supermarket, as opposed to cream cheese, most of the time. Ensure you use a full-fat version and drain off any liquid before you start.
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"content": "An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_cheesecake_42423_16x9.jpg This softly set no-bake lemon cheesecake is super simple and gelatine free, so suitable for vegetarians. Ginger works well with lemon so we’ve used ginger biscuits in the base, but you could swap them for digestives or oaty biscuits instead. 100g/3½oz butter, melted, plus extra for greasing275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese)140g/5oz icing sugar, sifted3 lemons, zest and juice (about 80ml/2¾fl oz)150ml/5fl oz double cream75g/2¾oz lemon curd 100g/3½oz butter, melted, plus extra for greasing 275g/9¾oz gingernut biscuits 625g/1lb 6oz full-fat cream cheese (or soft cheese) 140g/5oz icing sugar, sifted 3 lemons, zest and juice (about 80ml/2¾fl oz) 150ml/5fl oz double cream 75g/2¾oz lemon curd Method Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin.Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour.To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set.To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Grease and line a 22–23cm/8½–9in loose-bottomed or springform cake tin with baking paper. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin. Blitz the biscuits to crumbs in a food processor or put into a sturdy, sealed plastic food bag and bash to crumbs using a rolling pin. Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour. Tip the crumbs into a bowl with the melted butter and mix thoroughly until the crumbs are completely coated. Transfer to the prepared tin and use the bottom of a glass or jar to press down firmly into an even layer over the base. Chill in the fridge for 1 hour. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. To make the filling, put the cream cheese, icing sugar and zest from 2 of the lemons in a large bowl, and beat with an electric whisk until smooth. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set. Spoon the filling into the tin and spread evenly over the biscuit base, smoothing the top with the back of a spatula or spoon. Chill overnight in the fridge to set. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. To serve, remove the cheesecake from the tin, carefully peeling off the baking paper, and transfer to a serving plate. Place the lemon curd in a bowl and loosen with just enough of the remaining lemon juice to create a runny texture. Drizzle over the top of the cheesecake and decorate with the remaining zest. Recipe tips If you want to make this cheesecake even more special, crumble two shop-bought meringues over the top after adding the curd, then finish with the zest. Soft cheese is what you'll find in the supermarket, as opposed to cream cheese, most of the time. Ensure you use a full-fat version and drain off any liquid before you start."
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27296d2ba8ac31914b1bb886cacc19a8370e948e4a739db3573fa386e8c2ff55
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Hot chocolate stirrers recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_chocolate_stirrers_73901_16x9.jpg These hot chocolate stirrers make great Christmas Eve treats or homemade gifts for friends. When you are ready to use one of the stirrers, heat up a mug full of milk and stir in until fully combined. You will need 8 clean and dry fromage frais yoghurt pots, 8 lolly sticks, cellophane and ribbon for wrapping. 400g/ 14oz milk, dark or white chocolate, broken into squares sunflower oil, for greasing 400g/ 14oz milk, dark or white chocolate, broken into squares sunflower oil, for greasing Christmas sprinkles chocolate chips crushed candy cane mini marshmallows salted caramel fudge pieces Christmas sprinkles chocolate chips crushed candy cane mini marshmallows salted caramel fudge pieces Method Grease the clean yoghurt pots with the oil and place them on a tray. Put the chocolate in a microwave-proof bowl and melt the chocolate by putting the microwave on for 30-second intervals until melted. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Be careful that the bowl doesn't touch the water. Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to your liking. Place a lolly stick in the centre of each stirrer then put the tray of stirrers in the fridge and leave overnight to set. Remove from the pots, then wrap up in cellophane secured with ribbon as gifts. To serve, heat up a mug full of milk in the microwave or in a small pan over a medium low heat and stir in your chocolate stirrer until fully combined. Top with extra sprinkles, marshmallows or even whipped cream. Enjoy! Grease the clean yoghurt pots with the oil and place them on a tray. Grease the clean yoghurt pots with the oil and place them on a tray. Put the chocolate in a microwave-proof bowl and melt the chocolate by putting the microwave on for 30-second intervals until melted. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Be careful that the bowl doesn't touch the water. Put the chocolate in a microwave-proof bowl and melt the chocolate by putting the microwave on for 30-second intervals until melted. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Be careful that the bowl doesn't touch the water. Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to your liking. Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to your liking. Place a lolly stick in the centre of each stirrer then put the tray of stirrers in the fridge and leave overnight to set. Place a lolly stick in the centre of each stirrer then put the tray of stirrers in the fridge and leave overnight to set. Remove from the pots, then wrap up in cellophane secured with ribbon as gifts. Remove from the pots, then wrap up in cellophane secured with ribbon as gifts. To serve, heat up a mug full of milk in the microwave or in a small pan over a medium low heat and stir in your chocolate stirrer until fully combined. Top with extra sprinkles, marshmallows or even whipped cream. Enjoy! To serve, heat up a mug full of milk in the microwave or in a small pan over a medium low heat and stir in your chocolate stirrer until fully combined. Top with extra sprinkles, marshmallows or even whipped cream. Enjoy! Recipe tips You can top these with anything you fancy as long as they would make a nice addition to a hot chocolate. We like adding extra marshmallows when we melt the hot chocolate stirrers in warm milk. If the stirrers are hard to remove from their pots, pour some freshly boiled water into a bowl and dip each one in for a few seconds to loosen them.
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_chocolate_stirrers_73901_16x9.jpg These hot chocolate stirrers make great Christmas Eve treats or homemade gifts for friends. When you are ready to use one of the stirrers, heat up a mug full of milk and stir in until fully combined. You will need 8 clean and dry fromage frais yoghurt pots, 8 lolly sticks, cellophane and ribbon for wrapping. 400g/ 14oz milk, dark or white chocolate, broken into squares sunflower oil, for greasing 400g/ 14oz milk, dark or white chocolate, broken into squares sunflower oil, for greasing Christmas sprinkles chocolate chips crushed candy cane mini marshmallows salted caramel fudge pieces Christmas sprinkles chocolate chips crushed candy cane mini marshmallows salted caramel fudge pieces Method Grease the clean yoghurt pots with the oil and place them on a tray. Put the chocolate in a microwave-proof bowl and melt the chocolate by putting the microwave on for 30-second intervals until melted. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Be careful that the bowl doesn't touch the water. Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to your liking. Place a lolly stick in the centre of each stirrer then put the tray of stirrers in the fridge and leave overnight to set. Remove from the pots, then wrap up in cellophane secured with ribbon as gifts. To serve, heat up a mug full of milk in the microwave or in a small pan over a medium low heat and stir in your chocolate stirrer until fully combined. Top with extra sprinkles, marshmallows or even whipped cream. Enjoy! Grease the clean yoghurt pots with the oil and place them on a tray. Grease the clean yoghurt pots with the oil and place them on a tray. Put the chocolate in a microwave-proof bowl and melt the chocolate by putting the microwave on for 30-second intervals until melted. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Be careful that the bowl doesn't touch the water. Put the chocolate in a microwave-proof bowl and melt the chocolate by putting the microwave on for 30-second intervals until melted. Alternatively, melt the chocolate in a bowl placed over a pan of simmering water. Be careful that the bowl doesn't touch the water. Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to your liking. Pour the chocolate into each yoghurt pot, decorate the tops of the stirrers with Christmas sprinkles, chocolate chips, crushed candy canes, mini marshmallows and salted caramel fudge pieces to your liking. Place a lolly stick in the centre of each stirrer then put the tray of stirrers in the fridge and leave overnight to set. Place a lolly stick in the centre of each stirrer then put the tray of stirrers in the fridge and leave overnight to set. Remove from the pots, then wrap up in cellophane secured with ribbon as gifts. Remove from the pots, then wrap up in cellophane secured with ribbon as gifts. To serve, heat up a mug full of milk in the microwave or in a small pan over a medium low heat and stir in your chocolate stirrer until fully combined. Top with extra sprinkles, marshmallows or even whipped cream. Enjoy! To serve, heat up a mug full of milk in the microwave or in a small pan over a medium low heat and stir in your chocolate stirrer until fully combined. Top with extra sprinkles, marshmallows or even whipped cream. Enjoy! Recipe tips You can top these with anything you fancy as long as they would make a nice addition to a hot chocolate. We like adding extra marshmallows when we melt the hot chocolate stirrers in warm milk. If the stirrers are hard to remove from their pots, pour some freshly boiled water into a bowl and dip each one in for a few seconds to loosen them."
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Cappuccino pavlova recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cappucino_pavlova_09523_16x9.jpg I have long been a pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. 250g/9oz caster sugar4 tsp instant espresso powder (not instant coffee granules)4 free-range egg whitespinch salt2 tsp cornflour1 tsp white wine vinegar300ml/10fl oz double cream1 tsp cocoa powder 250g/9oz caster sugar 4 tsp instant espresso powder (not instant coffee granules) 4 free-range egg whites pinch salt 2 tsp cornflour 1 tsp white wine vinegar 300ml/10fl oz double cream 1 tsp cocoa powder Method Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and – if it helps – using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil.In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment.In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time.When all this mixture is incorporated and you have a firm, gleaming, écru-coloured meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar.Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top.Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight.Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper.Whip the double cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate – cappuccino-style – the top. Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and – if it helps – using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil. Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and – if it helps – using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil. In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment. In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment. In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time. In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time. When all this mixture is incorporated and you have a firm, gleaming, écru-coloured meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar. When all this mixture is incorporated and you have a firm, gleaming, écru-coloured meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar. Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top. Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top. Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight. Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight. Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper. Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper. Whip the double cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate – cappuccino-style – the top. Whip the double cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate – cappuccino-style – the top. Recipe tips The pavlova base can be made ahead to the end of step 7. Keep in an airtight container for up to 2 days and serve as directed in the recipe. Leftovers should be refrigerated and eaten within 2 days.
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"title": "Cappuccino pavlova recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cappucino_pavlova_09523_16x9.jpg I have long been a pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. 250g/9oz caster sugar4 tsp instant espresso powder (not instant coffee granules)4 free-range egg whitespinch salt2 tsp cornflour1 tsp white wine vinegar300ml/10fl oz double cream1 tsp cocoa powder 250g/9oz caster sugar 4 tsp instant espresso powder (not instant coffee granules) 4 free-range egg whites pinch salt 2 tsp cornflour 1 tsp white wine vinegar 300ml/10fl oz double cream 1 tsp cocoa powder Method Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and – if it helps – using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil.In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment.In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time.When all this mixture is incorporated and you have a firm, gleaming, écru-coloured meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar.Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top.Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight.Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper.Whip the double cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate – cappuccino-style – the top. Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and – if it helps – using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil. Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and – if it helps – using a 23cm/9in cake tin as a guide – draw a circle on it with a pencil. In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment. In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment. In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time. In a clean, grease-free bowl, preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time. When all this mixture is incorporated and you have a firm, gleaming, écru-coloured meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar. When all this mixture is incorporated and you have a firm, gleaming, écru-coloured meringue, fold in – using a grease-free metal spoon – the cornflour and vinegar. Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top. Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top. Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight. Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringue’s outer shell should be crisp, but only just. When it’s ready, turn off the oven and leave the Pavlova base inside it until cool or overnight. Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper. Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper. Whip the double cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate – cappuccino-style – the top. Whip the double cream until thickened and airy, but still soft, and spread this delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate – cappuccino-style – the top. Recipe tips The pavlova base can be made ahead to the end of step 7. Keep in an airtight container for up to 2 days and serve as directed in the recipe. Leftovers should be refrigerated and eaten within 2 days."
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Flourless chocolate cake recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourless_chocolate_cake_43623_16x9.jpg Rich and decadent, this gluten-free and dairy-free chocolate cake can be served with a dollop of whipped coconut cream and raspberries. The addition of nut butter or tahini gives it a deep, nutty flavour. You will need a loose bottom 18cm/7in baking tin and an electric whisk for this recipe. dash oil, for greasing60g/2¼oz coconut oil100g/3½oz dark chocolate, 70% cocoa solids70g/2½oz almond butter (or peanut butter/tahini) 3 free-range eggs, at room temperature100g/3½oz caster sugar 2 tbsp cocoa powder 1 tbsp desiccated coconut 2 tbsp ground almonds dash oil, for greasing 60g/2¼oz coconut oil 100g/3½oz dark chocolate, 70% cocoa solids 70g/2½oz almond butter (or peanut butter/tahini) 3 free-range eggs, at room temperature 100g/3½oz caster sugar 2 tbsp cocoa powder 1 tbsp desiccated coconut 2 tbsp ground almonds 80g/3oz coconut cream, whipped150g/5½oz raspberries 80g/3oz coconut cream, whipped 150g/5½oz raspberries Method Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 18cm/7in baking tin with oil (ideally a loose bottom one to make it easier to remove the cake later).Melt the coconut oil in a small pan and add the chocolate and the nut butter (or tahini). Melt and mix to combine everything, then set aside.Place the eggs and the sugar in a bowl. Using an electric whisk, whisk until the eggs puff up, lighten in colour and become very foamy. (This is known as the ribbon stage, meaning that when you remove the whisk it should leave a ribbon-like mark in the mixture, which slowly disappears. It should take about five minutes on a high speed). Fold the chocolate mixture gently into the egg mixture with a spatula. Sprinkle in the cocoa powder, coconut and ground almonds. Continue folding until the mixture is homogenous. Transfer the mixture to the prepared baking tin. Bake in the centre of the oven for 10 minutes, then rotate the cake for an even bake and bake for another 8 minutes. Remove from the oven and leave the cake to cool down in the tin for at least 2 hours somewhere cool, but not the fridge.Remove the cake carefully from the tin. Serve at room temperature for the best result. (If you have kept it in the fridge, make sure to bring it up to room temperature before serving.) Top with whipped coconut cream and raspberries just before serving if liked. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 18cm/7in baking tin with oil (ideally a loose bottom one to make it easier to remove the cake later). Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 18cm/7in baking tin with oil (ideally a loose bottom one to make it easier to remove the cake later). Melt the coconut oil in a small pan and add the chocolate and the nut butter (or tahini). Melt and mix to combine everything, then set aside. Melt the coconut oil in a small pan and add the chocolate and the nut butter (or tahini). Melt and mix to combine everything, then set aside. Place the eggs and the sugar in a bowl. Using an electric whisk, whisk until the eggs puff up, lighten in colour and become very foamy. (This is known as the ribbon stage, meaning that when you remove the whisk it should leave a ribbon-like mark in the mixture, which slowly disappears. It should take about five minutes on a high speed). Place the eggs and the sugar in a bowl. Using an electric whisk, whisk until the eggs puff up, lighten in colour and become very foamy. (This is known as the ribbon stage, meaning that when you remove the whisk it should leave a ribbon-like mark in the mixture, which slowly disappears. It should take about five minutes on a high speed). Fold the chocolate mixture gently into the egg mixture with a spatula. Sprinkle in the cocoa powder, coconut and ground almonds. Continue folding until the mixture is homogenous. Transfer the mixture to the prepared baking tin. Bake in the centre of the oven for 10 minutes, then rotate the cake for an even bake and bake for another 8 minutes. Remove from the oven and leave the cake to cool down in the tin for at least 2 hours somewhere cool, but not the fridge. Fold the chocolate mixture gently into the egg mixture with a spatula. Sprinkle in the cocoa powder, coconut and ground almonds. Continue folding until the mixture is homogenous. Transfer the mixture to the prepared baking tin. Bake in the centre of the oven for 10 minutes, then rotate the cake for an even bake and bake for another 8 minutes. Remove from the oven and leave the cake to cool down in the tin for at least 2 hours somewhere cool, but not the fridge. Remove the cake carefully from the tin. Serve at room temperature for the best result. (If you have kept it in the fridge, make sure to bring it up to room temperature before serving.) Top with whipped coconut cream and raspberries just before serving if liked. Remove the cake carefully from the tin. Serve at room temperature for the best result. (If you have kept it in the fridge, make sure to bring it up to room temperature before serving.) Top with whipped coconut cream and raspberries just before serving if liked. Recipe tips Make sure you really whip the eggs so that the cake stays nice and fluffy. Melt the coconut oil over a very gentle heat so that the chocolate doesn't burn.
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"title": "Flourless chocolate cake 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/flourless_chocolate_cake_43623_16x9.jpg Rich and decadent, this gluten-free and dairy-free chocolate cake can be served with a dollop of whipped coconut cream and raspberries. The addition of nut butter or tahini gives it a deep, nutty flavour. You will need a loose bottom 18cm/7in baking tin and an electric whisk for this recipe. dash oil, for greasing60g/2¼oz coconut oil100g/3½oz dark chocolate, 70% cocoa solids70g/2½oz almond butter (or peanut butter/tahini) 3 free-range eggs, at room temperature100g/3½oz caster sugar 2 tbsp cocoa powder 1 tbsp desiccated coconut 2 tbsp ground almonds dash oil, for greasing 60g/2¼oz coconut oil 100g/3½oz dark chocolate, 70% cocoa solids 70g/2½oz almond butter (or peanut butter/tahini) 3 free-range eggs, at room temperature 100g/3½oz caster sugar 2 tbsp cocoa powder 1 tbsp desiccated coconut 2 tbsp ground almonds 80g/3oz coconut cream, whipped150g/5½oz raspberries 80g/3oz coconut cream, whipped 150g/5½oz raspberries Method Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 18cm/7in baking tin with oil (ideally a loose bottom one to make it easier to remove the cake later).Melt the coconut oil in a small pan and add the chocolate and the nut butter (or tahini). Melt and mix to combine everything, then set aside.Place the eggs and the sugar in a bowl. Using an electric whisk, whisk until the eggs puff up, lighten in colour and become very foamy. (This is known as the ribbon stage, meaning that when you remove the whisk it should leave a ribbon-like mark in the mixture, which slowly disappears. It should take about five minutes on a high speed). Fold the chocolate mixture gently into the egg mixture with a spatula. Sprinkle in the cocoa powder, coconut and ground almonds. Continue folding until the mixture is homogenous. Transfer the mixture to the prepared baking tin. Bake in the centre of the oven for 10 minutes, then rotate the cake for an even bake and bake for another 8 minutes. Remove from the oven and leave the cake to cool down in the tin for at least 2 hours somewhere cool, but not the fridge.Remove the cake carefully from the tin. Serve at room temperature for the best result. (If you have kept it in the fridge, make sure to bring it up to room temperature before serving.) Top with whipped coconut cream and raspberries just before serving if liked. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 18cm/7in baking tin with oil (ideally a loose bottom one to make it easier to remove the cake later). Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 18cm/7in baking tin with oil (ideally a loose bottom one to make it easier to remove the cake later). Melt the coconut oil in a small pan and add the chocolate and the nut butter (or tahini). Melt and mix to combine everything, then set aside. Melt the coconut oil in a small pan and add the chocolate and the nut butter (or tahini). Melt and mix to combine everything, then set aside. Place the eggs and the sugar in a bowl. Using an electric whisk, whisk until the eggs puff up, lighten in colour and become very foamy. (This is known as the ribbon stage, meaning that when you remove the whisk it should leave a ribbon-like mark in the mixture, which slowly disappears. It should take about five minutes on a high speed). Place the eggs and the sugar in a bowl. Using an electric whisk, whisk until the eggs puff up, lighten in colour and become very foamy. (This is known as the ribbon stage, meaning that when you remove the whisk it should leave a ribbon-like mark in the mixture, which slowly disappears. It should take about five minutes on a high speed). Fold the chocolate mixture gently into the egg mixture with a spatula. Sprinkle in the cocoa powder, coconut and ground almonds. Continue folding until the mixture is homogenous. Transfer the mixture to the prepared baking tin. Bake in the centre of the oven for 10 minutes, then rotate the cake for an even bake and bake for another 8 minutes. Remove from the oven and leave the cake to cool down in the tin for at least 2 hours somewhere cool, but not the fridge. Fold the chocolate mixture gently into the egg mixture with a spatula. Sprinkle in the cocoa powder, coconut and ground almonds. Continue folding until the mixture is homogenous. Transfer the mixture to the prepared baking tin. Bake in the centre of the oven for 10 minutes, then rotate the cake for an even bake and bake for another 8 minutes. Remove from the oven and leave the cake to cool down in the tin for at least 2 hours somewhere cool, but not the fridge. Remove the cake carefully from the tin. Serve at room temperature for the best result. (If you have kept it in the fridge, make sure to bring it up to room temperature before serving.) Top with whipped coconut cream and raspberries just before serving if liked. Remove the cake carefully from the tin. Serve at room temperature for the best result. (If you have kept it in the fridge, make sure to bring it up to room temperature before serving.) Top with whipped coconut cream and raspberries just before serving if liked. Recipe tips Make sure you really whip the eggs so that the cake stays nice and fluffy. Melt the coconut oil over a very gentle heat so that the chocolate doesn't burn."
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Flourless chocolate matzo crinkle cookies recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourless_chocolate_69631_16x9.jpg These irresistible dairy-free, flourless chocolate matzo crinkle cookies have a crisp exterior and a truffle-like centre. 375g/13oz icing sugar100g/3½oz cocoa powder1 large free-range egg2 large free-range egg whites1 tbsp vanilla extract20g/¾oz matzo mealpinch flaky sea salt 375g/13oz icing sugar 100g/3½oz cocoa powder 1 large free-range egg 2 large free-range egg whites 1 tbsp vanilla extract 20g/¾oz matzo meal pinch flaky sea salt Method Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper.Sift the icing sugar and cocoa powder into a large bowl.Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal.Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly.Leave the cookies to cool on the baking sheets. Store in an airtight container. Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Sift the icing sugar and cocoa powder into a large bowl. Sift the icing sugar and cocoa powder into a large bowl. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Leave the cookies to cool on the baking sheets. Store in an airtight container. Leave the cookies to cool on the baking sheets. Store in an airtight container. Recipe tips If you are making these for Passover, make sure your matzo meal is suitable. Store the cookies in an airtight container for up to 3 days.
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"title": "Flourless chocolate matzo crinkle cookies recipe",
"content": "An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourless_chocolate_69631_16x9.jpg These irresistible dairy-free, flourless chocolate matzo crinkle cookies have a crisp exterior and a truffle-like centre. 375g/13oz icing sugar100g/3½oz cocoa powder1 large free-range egg2 large free-range egg whites1 tbsp vanilla extract20g/¾oz matzo mealpinch flaky sea salt 375g/13oz icing sugar 100g/3½oz cocoa powder 1 large free-range egg 2 large free-range egg whites 1 tbsp vanilla extract 20g/¾oz matzo meal pinch flaky sea salt Method Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper.Sift the icing sugar and cocoa powder into a large bowl.Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal.Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly.Leave the cookies to cool on the baking sheets. Store in an airtight container. Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Preheat the oven to 160C/140C/Fan/Gas 3. Line 2 baking trays with baking paper. Sift the icing sugar and cocoa powder into a large bowl. Sift the icing sugar and cocoa powder into a large bowl. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Whisk together the egg, egg whites and vanilla, then carefully stir into the icing sugar mixture to make a smooth batter. Fold in the matzo meal. Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Place tablespoonfuls of the mixture at least 3cm/1¼in apart on the prepared baking trays. Sprinkle a little sea salt over each. Bake for 15 minutes, until the tops have cracked slightly. Leave the cookies to cool on the baking sheets. Store in an airtight container. Leave the cookies to cool on the baking sheets. Store in an airtight container. Recipe tips If you are making these for Passover, make sure your matzo meal is suitable. Store the cookies in an airtight container for up to 3 days."
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Easy roast potatoes recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastpotatoes_8818_16x9.jpg Not only are these really easy roast potatoes, they're vegetarian. Roasting in olive oil gives a great flavour. Don't bother using expensive extra virgin olive oil for cooking, though. A blend is fine. 1kg/2½lb floury potatoes, such as Maris Piperolive oil or goose fat 1kg/2½lb floury potatoes, such as Maris Piper olive oil or goose fat Method Preheat the oven to 220C/200C Fan/Gas 7.Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so.Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so. Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides.
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"title": "Easy roast potatoes recipe",
"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastpotatoes_8818_16x9.jpg Not only are these really easy roast potatoes, they're vegetarian. Roasting in olive oil gives a great flavour. Don't bother using expensive extra virgin olive oil for cooking, though. A blend is fine. 1kg/2½lb floury potatoes, such as Maris Piperolive oil or goose fat 1kg/2½lb floury potatoes, such as Maris Piper olive oil or goose fat Method Preheat the oven to 220C/200C Fan/Gas 7.Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so.Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges. Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so. Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides. Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides."
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a91e660169ca6f238c834e46b9726c0e8ed38b6905a0607ab3e6c090f834fc6e
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Matzo brei recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matzo_brei_68846_16x9.jpg Matzo brei is the Passover version of French toast, or eggy bread, made with unleavened matzo crackers rather than bread. It can be served sweet, for example with cinnamon and sugar, or savoury, with salt and pepper, smoked salmon or, as here, with a spoonful or two of chilli sauce. 150g/5½oz fresh red chillies, roughly chopped100ml/3½fl oz white wine vinegar1 tbsp flaky sea salt 150g/5½oz fresh red chillies, roughly chopped 100ml/3½fl oz white wine vinegar 1 tbsp flaky sea salt 2 matzo crackers, broken into bite-sized pieces2 large free-range eggssplash light oilfinely chopped fresh parsley (optional)salt and freshly ground black pepper 2 matzo crackers, broken into bite-sized pieces 2 large free-range eggs splash light oil finely chopped fresh parsley (optional) salt and freshly ground black pepper Method To make the chilli sauce, put the chillies in a small saucepan, add the vinegar and salt and bring to the boil over a high heat. Turn the heat down to low and simmer for 15 minutes, until the chillies are tender. Leave to cool, then blitz until smooth, using a stick blender or in a mini chopper. To make the matzo brei, soak the matzo pieces in a bowl of cold water for 1 minute. Drain and set aside.Whisk the eggs together with plenty of salt and pepper, and heat a splash of oil in a small frying pan over a medium–high heat.Gently fold the soaked matzo into the egg, and pour the mixture into the frying pan. Cook for 30 seconds, then turn the matzo pieces over with a spatula. They will break into a couple of large chunks. When the egg is just set, serve the matzo brei sprinkled with parsley, if using, and the chilli sauce. To make the chilli sauce, put the chillies in a small saucepan, add the vinegar and salt and bring to the boil over a high heat. Turn the heat down to low and simmer for 15 minutes, until the chillies are tender. Leave to cool, then blitz until smooth, using a stick blender or in a mini chopper. To make the chilli sauce, put the chillies in a small saucepan, add the vinegar and salt and bring to the boil over a high heat. Turn the heat down to low and simmer for 15 minutes, until the chillies are tender. Leave to cool, then blitz until smooth, using a stick blender or in a mini chopper. To make the matzo brei, soak the matzo pieces in a bowl of cold water for 1 minute. Drain and set aside. To make the matzo brei, soak the matzo pieces in a bowl of cold water for 1 minute. Drain and set aside. Whisk the eggs together with plenty of salt and pepper, and heat a splash of oil in a small frying pan over a medium–high heat. Whisk the eggs together with plenty of salt and pepper, and heat a splash of oil in a small frying pan over a medium–high heat. Gently fold the soaked matzo into the egg, and pour the mixture into the frying pan. Cook for 30 seconds, then turn the matzo pieces over with a spatula. They will break into a couple of large chunks. When the egg is just set, serve the matzo brei sprinkled with parsley, if using, and the chilli sauce. Gently fold the soaked matzo into the egg, and pour the mixture into the frying pan. Cook for 30 seconds, then turn the matzo pieces over with a spatula. They will break into a couple of large chunks. When the egg is just set, serve the matzo brei sprinkled with parsley, if using, and the chilli sauce. Recipe tips If you are making matzo brei at Passover, make sure your matzo crackers are suitable. This recipe makes about 200g/7oz of chilli sauce, which will keep in a sterilised jar in the fridge for up to a month.
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"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matzo_brei_68846_16x9.jpg Matzo brei is the Passover version of French toast, or eggy bread, made with unleavened matzo crackers rather than bread. It can be served sweet, for example with cinnamon and sugar, or savoury, with salt and pepper, smoked salmon or, as here, with a spoonful or two of chilli sauce. 150g/5½oz fresh red chillies, roughly chopped100ml/3½fl oz white wine vinegar1 tbsp flaky sea salt 150g/5½oz fresh red chillies, roughly chopped 100ml/3½fl oz white wine vinegar 1 tbsp flaky sea salt 2 matzo crackers, broken into bite-sized pieces2 large free-range eggssplash light oilfinely chopped fresh parsley (optional)salt and freshly ground black pepper 2 matzo crackers, broken into bite-sized pieces 2 large free-range eggs splash light oil finely chopped fresh parsley (optional) salt and freshly ground black pepper Method To make the chilli sauce, put the chillies in a small saucepan, add the vinegar and salt and bring to the boil over a high heat. Turn the heat down to low and simmer for 15 minutes, until the chillies are tender. Leave to cool, then blitz until smooth, using a stick blender or in a mini chopper. To make the matzo brei, soak the matzo pieces in a bowl of cold water for 1 minute. Drain and set aside.Whisk the eggs together with plenty of salt and pepper, and heat a splash of oil in a small frying pan over a medium–high heat.Gently fold the soaked matzo into the egg, and pour the mixture into the frying pan. Cook for 30 seconds, then turn the matzo pieces over with a spatula. They will break into a couple of large chunks. When the egg is just set, serve the matzo brei sprinkled with parsley, if using, and the chilli sauce. To make the chilli sauce, put the chillies in a small saucepan, add the vinegar and salt and bring to the boil over a high heat. Turn the heat down to low and simmer for 15 minutes, until the chillies are tender. Leave to cool, then blitz until smooth, using a stick blender or in a mini chopper. To make the chilli sauce, put the chillies in a small saucepan, add the vinegar and salt and bring to the boil over a high heat. Turn the heat down to low and simmer for 15 minutes, until the chillies are tender. Leave to cool, then blitz until smooth, using a stick blender or in a mini chopper. To make the matzo brei, soak the matzo pieces in a bowl of cold water for 1 minute. Drain and set aside. To make the matzo brei, soak the matzo pieces in a bowl of cold water for 1 minute. Drain and set aside. Whisk the eggs together with plenty of salt and pepper, and heat a splash of oil in a small frying pan over a medium–high heat. Whisk the eggs together with plenty of salt and pepper, and heat a splash of oil in a small frying pan over a medium–high heat. Gently fold the soaked matzo into the egg, and pour the mixture into the frying pan. Cook for 30 seconds, then turn the matzo pieces over with a spatula. They will break into a couple of large chunks. When the egg is just set, serve the matzo brei sprinkled with parsley, if using, and the chilli sauce. Gently fold the soaked matzo into the egg, and pour the mixture into the frying pan. Cook for 30 seconds, then turn the matzo pieces over with a spatula. They will break into a couple of large chunks. When the egg is just set, serve the matzo brei sprinkled with parsley, if using, and the chilli sauce. Recipe tips If you are making matzo brei at Passover, make sure your matzo crackers are suitable. This recipe makes about 200g/7oz of chilli sauce, which will keep in a sterilised jar in the fridge for up to a month."
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Slow cooker lamb shanks recipe
An average of 4.3 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_braised_lamb_01950_16x9.jpg The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe. 2 tbsp vegetable oil4 lamb shanks100g/3½oz plain flour, seasoned with salt and freshly ground black pepper250ml/9fl oz red wine1 onion, sliced3 fresh sprigs rosemary3 fresh bay leaves300ml/½ pint chicken or vegetable stockmashed potatoes, to serve 2 tbsp vegetable oil 4 lamb shanks 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper 250ml/9fl oz red wine 1 onion, sliced 3 fresh sprigs rosemary 3 fresh bay leaves 300ml/½ pint chicken or vegetable stock mashed potatoes, to serve Method Heat the oil in a large frying pan.Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed.Cook on high for 8 hours. Serve with mash. Heat the oil in a large frying pan. Heat the oil in a large frying pan. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Cook on high for 8 hours. Serve with mash. Cook on high for 8 hours. Serve with mash. Recipe tips You’ll need a large slow cooker to fit all of the lamb shanks in. If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks.
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"title": "Slow cooker lamb shanks recipe",
"content": "An average of 4.3 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_braised_lamb_01950_16x9.jpg The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe. 2 tbsp vegetable oil4 lamb shanks100g/3½oz plain flour, seasoned with salt and freshly ground black pepper250ml/9fl oz red wine1 onion, sliced3 fresh sprigs rosemary3 fresh bay leaves300ml/½ pint chicken or vegetable stockmashed potatoes, to serve 2 tbsp vegetable oil 4 lamb shanks 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper 250ml/9fl oz red wine 1 onion, sliced 3 fresh sprigs rosemary 3 fresh bay leaves 300ml/½ pint chicken or vegetable stock mashed potatoes, to serve Method Heat the oil in a large frying pan.Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed.Cook on high for 8 hours. Serve with mash. Heat the oil in a large frying pan. Heat the oil in a large frying pan. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4–5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Deglaze the frying pan with the red wine and continue to cook for 2–3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Cook on high for 8 hours. Serve with mash. Cook on high for 8 hours. Serve with mash. Recipe tips You’ll need a large slow cooker to fit all of the lamb shanks in. If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks."
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4d7e0e4d5b8a8bfaf7763644b2cf0ec72d5ce1c99a5a3c0a70f4c5019b6d1215
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Hot honey chicken and sweet potato traybake recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_chicken_and_81490_16x9.jpg In this hot honey chicken traybake, the sweetness of honey and sweet potatoes is perfectly balanced with a touch of chilli. Each serving provides 510 kcals, 37g protein, 50g carbohydrates (of which 27g sugars) 17g fat (of which 4g saturates), 7.5g fibre and 0.6g salt. 8 chicken thighs, skin on, bone in 4 small sweet potatoes, peeled and cut into chunks8 banana shallots, halved½ tbsp extra virgin olive oil2 tbsp honey1 tbsp boiling water1 lemon, zest and juice½ tsp Aleppo pepper small handful flatleaf parsley, roughly choppedsmall handful toasted walnuts, roughly choppedsalt and freshly ground black pepperbitter leaves, such as chicory, radicchio or curly endive, to serve 8 chicken thighs, skin on, bone in 4 small sweet potatoes, peeled and cut into chunks 8 banana shallots, halved ½ tbsp extra virgin olive oil 2 tbsp honey 1 tbsp boiling water 1 lemon, zest and juice ½ tsp Aleppo pepper small handful flatleaf parsley, roughly chopped small handful toasted walnuts, roughly chopped salt and freshly ground black pepper bitter leaves, such as chicory, radicchio or curly endive, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper.Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper. Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side.
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"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_chicken_and_81490_16x9.jpg In this hot honey chicken traybake, the sweetness of honey and sweet potatoes is perfectly balanced with a touch of chilli. Each serving provides 510 kcals, 37g protein, 50g carbohydrates (of which 27g sugars) 17g fat (of which 4g saturates), 7.5g fibre and 0.6g salt. 8 chicken thighs, skin on, bone in 4 small sweet potatoes, peeled and cut into chunks8 banana shallots, halved½ tbsp extra virgin olive oil2 tbsp honey1 tbsp boiling water1 lemon, zest and juice½ tsp Aleppo pepper small handful flatleaf parsley, roughly choppedsmall handful toasted walnuts, roughly choppedsalt and freshly ground black pepperbitter leaves, such as chicory, radicchio or curly endive, to serve 8 chicken thighs, skin on, bone in 4 small sweet potatoes, peeled and cut into chunks 8 banana shallots, halved ½ tbsp extra virgin olive oil 2 tbsp honey 1 tbsp boiling water 1 lemon, zest and juice ½ tsp Aleppo pepper small handful flatleaf parsley, roughly chopped small handful toasted walnuts, roughly chopped salt and freshly ground black pepper bitter leaves, such as chicory, radicchio or curly endive, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper.Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the chicken thighs, skin-side up, the sweet potato chunks and shallots in a large roasting tin. Drizzle with olive oil and season well with salt and black pepper. Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Whisk together the honey, boiling water, lemon zest and juice and the Aleppo chilli flakes. Drizzle this over the chicken and sweet potatoes. Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side."
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c1d7868f3bfe8fc14a26b776cc41de41b0f91011dfc1c4433c16f9f24f59bc3d
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Gooseberry fool recipe
An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gooseberry_fool_54833_16x9.jpg Mary Berry shows you how to make this easy gooseberry fool recipe that's spiked with fragrant elderflower. It's a fantastic make-ahead recipe for an early summer get-together or barbecue. Serve with a very crisp biscuit. 500g/1lb 4oz gooseberries, topped and tailed100g/3½oz caster sugar3 tbsp elderflower cordial200g/7oz double cream100ml/3½fl oz thick Greek-style yoghurt or crème fraîchefresh mint sprigs, to decorate (optional) 500g/1lb 4oz gooseberries, topped and tailed 100g/3½oz caster sugar 3 tbsp elderflower cordial 200g/7oz double cream 100ml/3½fl oz thick Greek-style yoghurt or crème fraîche fresh mint sprigs, to decorate (optional) Method Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. Recipe tips You can use frozen gooseberries to make this dessert for a blast of summer flavour in the winter months.
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"title": "Gooseberry fool 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/gooseberry_fool_54833_16x9.jpg Mary Berry shows you how to make this easy gooseberry fool recipe that's spiked with fragrant elderflower. It's a fantastic make-ahead recipe for an early summer get-together or barbecue. Serve with a very crisp biscuit. 500g/1lb 4oz gooseberries, topped and tailed100g/3½oz caster sugar3 tbsp elderflower cordial200g/7oz double cream100ml/3½fl oz thick Greek-style yoghurt or crème fraîchefresh mint sprigs, to decorate (optional) 500g/1lb 4oz gooseberries, topped and tailed 100g/3½oz caster sugar 3 tbsp elderflower cordial 200g/7oz double cream 100ml/3½fl oz thick Greek-style yoghurt or crème fraîche fresh mint sprigs, to decorate (optional) Method Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool.Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Put the gooseberries, sugar and cordial in a saucepan. Cook on a high heat until the sugar has dissolved and the fruit is soft. Remove from the heat and reserve a quarter of the cooked gooseberries. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool. Blend the remaining cooked gooseberries in a blender or food processor, then sieve to remove the skins. Set aside to cool. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold in the yoghurt and fold in the blended gooseberries. Divide between six glasses. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. Leave the glasses in the fridge for at least 2 hours, to allow the fool to thicken. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. To serve, spoon the remaining gooseberries over the top of the fool and decorate with the mint, if using. Serve with honey melts. Recipe tips You can use frozen gooseberries to make this dessert for a blast of summer flavour in the winter months."
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e352a32e0f59b4f19a4aadcf0703dbcfa0a7d18d6578e73c14f4b666d5fcd4a0
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Forgotten cookies recipe
An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/forgotten_cookies_60368_16x9.jpg These little cookies – described by one friend as tasting like a cookie within a cookie – are really a mixture between a meringue and a cookie. Hence they’ve become known at home, where they’re immensely popular, as Merookies, and are ideal with a cup of coffee after dinner. They are called “forgotten” as, just like the 'Forgotten Pudding' in Nigella Express, they are not baked, but put in a hot oven, which you immediately turn off, leaving the cookies to bake in the fading residual heat overnight. I find it all too easy actually to forget them, and always put a post-it sticker on the oven to remind me they’re in there, so I don’t burn them to a cinder by preheating the oven to cook something else in it the next day. 2 large free-range egg whites, at room temperaturepinch fine sea salt100g/3½oz caster sugar 1 tsp cornflour 1 tsp cider vinegar or white wine vinegar ¼ tsp ground cardamom 75g/2½oz mini dark chocolate chips (dairy-free, if needed)75g/2½oz pistachios, finely chopped 2 large free-range egg whites, at room temperature pinch fine sea salt 100g/3½oz caster sugar 1 tsp cornflour 1 tsp cider vinegar or white wine vinegar ¼ tsp ground cardamom 75g/2½oz mini dark chocolate chips (dairy-free, if needed) 75g/2½oz pistachios, finely chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming.By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios.Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming. By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too. By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too. With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios. With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios. Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Recipe tips I always use ready-ground cardamom, as the amount you need is pretty much impossible to grind finely enough yourself (you’d need only an eighth of a teaspoon if using home-ground cardamom). And it is really worth seeking out mini chocolate chips, as I find regular-sized ones can spill out of the cloud-like mixture as you form them on the baking sheet.
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"title": "Forgotten cookies recipe",
"content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/forgotten_cookies_60368_16x9.jpg These little cookies – described by one friend as tasting like a cookie within a cookie – are really a mixture between a meringue and a cookie. Hence they’ve become known at home, where they’re immensely popular, as Merookies, and are ideal with a cup of coffee after dinner. They are called “forgotten” as, just like the 'Forgotten Pudding' in Nigella Express, they are not baked, but put in a hot oven, which you immediately turn off, leaving the cookies to bake in the fading residual heat overnight. I find it all too easy actually to forget them, and always put a post-it sticker on the oven to remind me they’re in there, so I don’t burn them to a cinder by preheating the oven to cook something else in it the next day. 2 large free-range egg whites, at room temperaturepinch fine sea salt100g/3½oz caster sugar 1 tsp cornflour 1 tsp cider vinegar or white wine vinegar ¼ tsp ground cardamom 75g/2½oz mini dark chocolate chips (dairy-free, if needed)75g/2½oz pistachios, finely chopped 2 large free-range egg whites, at room temperature pinch fine sea salt 100g/3½oz caster sugar 1 tsp cornflour 1 tsp cider vinegar or white wine vinegar ¼ tsp ground cardamom 75g/2½oz mini dark chocolate chips (dairy-free, if needed) 75g/2½oz pistachios, finely chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming.By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios.Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming. Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper. Whisk together the egg whites and salt in a grease-free bowl, until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming. By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too. By hand, fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too. With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios. With a spoon, drop mounded blobs of the mixture, 4–5cm/2in in diameter, onto the prepared tray. Sprinkle with the remaining pistachios. Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Recipe tips I always use ready-ground cardamom, as the amount you need is pretty much impossible to grind finely enough yourself (you’d need only an eighth of a teaspoon if using home-ground cardamom). And it is really worth seeking out mini chocolate chips, as I find regular-sized ones can spill out of the cloud-like mixture as you form them on the baking sheet."
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fc09640d725b7f17458ad8a6ef6df721c8090321f318929ec409236b124e34c6
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Matzo ball soup recipe
An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matzo_ball_soup_46953_16x9.jpg Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. 60g/2¼oz matzo meal ½ tsp salt2 tbsp margarine, melted (or schmaltz, see Recipe Tip below)2 large free-range eggs, lightly beaten2 tbsp sparkling water 60g/2¼oz matzo meal ½ tsp salt 2 tbsp margarine, melted (or schmaltz, see Recipe Tip below) 2 large free-range eggs, lightly beaten 2 tbsp sparkling water 1 litre/1¾ pints chicken stock4 bone in chicken thighs (skin removed)1 large onion, finely chopped1 carrot, finely chopped1 celery stick, finely choppedsplash light oilsmall handful fresh dill, finely chopped salt and freshly ground black pepper 1 litre/1¾ pints chicken stock 4 bone in chicken thighs (skin removed) 1 large onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped splash light oil small handful fresh dill, finely chopped salt and freshly ground black pepper Method To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside.Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden.Add the stock to the vegetables and simmer for 15 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes.Serve in bowls, with some fresh dill sprinkled over each bowl. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Add the stock to the vegetables and simmer for 15 minutes. Add the stock to the vegetables and simmer for 15 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes. Serve in bowls, with some fresh dill sprinkled over each bowl. Serve in bowls, with some fresh dill sprinkled over each bowl. Recipe tips If you are making this for Passover, make sure your matzo meal is suitable. If your local butcher sells schmaltz (rendered chicken fat), use it instead of the margarine in the matzo balls for a richer flavour. If you have leftovers, keep the matzo balls in the soup and heat through to serve.
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"title": "Matzo ball soup recipe",
"content": "An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matzo_ball_soup_46953_16x9.jpg Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. 60g/2¼oz matzo meal ½ tsp salt2 tbsp margarine, melted (or schmaltz, see Recipe Tip below)2 large free-range eggs, lightly beaten2 tbsp sparkling water 60g/2¼oz matzo meal ½ tsp salt 2 tbsp margarine, melted (or schmaltz, see Recipe Tip below) 2 large free-range eggs, lightly beaten 2 tbsp sparkling water 1 litre/1¾ pints chicken stock4 bone in chicken thighs (skin removed)1 large onion, finely chopped1 carrot, finely chopped1 celery stick, finely choppedsplash light oilsmall handful fresh dill, finely chopped salt and freshly ground black pepper 1 litre/1¾ pints chicken stock 4 bone in chicken thighs (skin removed) 1 large onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped splash light oil small handful fresh dill, finely chopped salt and freshly ground black pepper Method To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside.Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden.Add the stock to the vegetables and simmer for 15 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes.Serve in bowls, with some fresh dill sprinkled over each bowl. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight. To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside. Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up. Remove from the water using a slotted spoon and set aside. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked. Remove the chicken thighs from the stock and set aside to cool slightly. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Add the stock to the vegetables and simmer for 15 minutes. Add the stock to the vegetables and simmer for 15 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes. Shred the chicken meat off the bones, then add the shredded meat and the matzo balls to the soup and simmer for 5 minutes. Serve in bowls, with some fresh dill sprinkled over each bowl. Serve in bowls, with some fresh dill sprinkled over each bowl. Recipe tips If you are making this for Passover, make sure your matzo meal is suitable. If your local butcher sells schmaltz (rendered chicken fat), use it instead of the margarine in the matzo balls for a richer flavour. If you have leftovers, keep the matzo balls in the soup and heat through to serve."
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cc2a426babcc17d788626e786f33cff554801fabfb37eabfdbedf51bc1c80981
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Mango passion with honey and yoghurt recipe
An average of 3.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangopassionwithhone_67097_16x9.jpg This quick and easy dessert is a light way to finish off a meal, but it's also healthy enough for breakfast. Serve with little ginger biscuits for extra crunch. Each serving provides 234kcal, 7g protein, 26g carbohydrate (of which 26g sugars), 10g fat (of which 7g saturates), 4g fibre and 0.2g salt. 400g/14oz carton Greek-style yoghurt2 tbsp clear honey2 small mangoes, peeled and cut into cubes4 passion fruitfresh mint, to garnish 400g/14oz carton Greek-style yoghurt 2 tbsp clear honey 2 small mangoes, peeled and cut into cubes 4 passion fruit fresh mint, to garnish Method Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint.
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"title": "Mango passion with honey and yoghurt recipe",
"content": "An average of 3.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mangopassionwithhone_67097_16x9.jpg This quick and easy dessert is a light way to finish off a meal, but it's also healthy enough for breakfast. Serve with little ginger biscuits for extra crunch. Each serving provides 234kcal, 7g protein, 26g carbohydrate (of which 26g sugars), 10g fat (of which 7g saturates), 4g fibre and 0.2g salt. 400g/14oz carton Greek-style yoghurt2 tbsp clear honey2 small mangoes, peeled and cut into cubes4 passion fruitfresh mint, to garnish 400g/14oz carton Greek-style yoghurt 2 tbsp clear honey 2 small mangoes, peeled and cut into cubes 4 passion fruit fresh mint, to garnish Method Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Mix together the honey and yoghurt in a small bowl. Using a teaspoon, scoop the seeds and flesh from the passion fruit into a bowl and mix with yoghurt mixture. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint. Divide the mango and yoghurt mixture in half and place into four stemmed glasses. Chill for up to 8 hours. Serve at room temperature and garnish with fresh mint."
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51c49b8d3fab6d0577c3579f2072402fc4cfeb63db5caf33ca1f0d21f1654e69
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Velvet chocolate torte recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/velvet_chocolate_torte_42806_16x9.jpg Mary's make-ahead easy chocolate tart is rich and indulgent, with only 5 ingredients. (Yes it really does serve ten, it is so rich!) Equipment and preparation: you will need a 20cm/8in loose-bottomed or spring-form tin. 200g/7oz plain chocolate100g/3½oz caster sugar4 free-range egg yolks2 tbsp brandy570ml/1 pint double cream 200g/7oz plain chocolate 100g/3½oz caster sugar 4 free-range egg yolks 2 tbsp brandy 570ml/1 pint double cream Method Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. (If you are not using a processor, beat the ingredients together with a wooden spoon.)In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. (If you are not using a processor, beat the ingredients together with a wooden spoon.) Add the egg yolks and process for a few seconds before adding the brandy. (If you are not using a processor, beat the ingredients together with a wooden spoon.) In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze. In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. Recipe tips If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.
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"title": "Velvet chocolate torte recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/velvet_chocolate_torte_42806_16x9.jpg Mary's make-ahead easy chocolate tart is rich and indulgent, with only 5 ingredients. (Yes it really does serve ten, it is so rich!) Equipment and preparation: you will need a 20cm/8in loose-bottomed or spring-form tin. 200g/7oz plain chocolate100g/3½oz caster sugar4 free-range egg yolks2 tbsp brandy570ml/1 pint double cream 200g/7oz plain chocolate 100g/3½oz caster sugar 4 free-range egg yolks 2 tbsp brandy 570ml/1 pint double cream Method Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. (If you are not using a processor, beat the ingredients together with a wooden spoon.)In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. (If you are not using a processor, beat the ingredients together with a wooden spoon.) Add the egg yolks and process for a few seconds before adding the brandy. (If you are not using a processor, beat the ingredients together with a wooden spoon.) In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze. In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. Recipe tips If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer."
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c842bed4a990390ae41be2805cc5dfc41b5697ee20ccf44c136960730cd9ff76
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Eton mess ice cream sundae recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/naval_mess_sundae_69850_16x9.jpg A summery combination of Eton mess and homemade strawberry ice cream to create a creamy, dreamy pudding fit for a royal summer knees up. 450g/1lb strawberries, hulled and quartered150g caster sugar350ml/12fl oz whole milk150ml/5fl oz whipping cream30g/1oz glucose syrup50g/1¾oz skimmed milk powder 450g/1lb strawberries, hulled and quartered 150g caster sugar 350ml/12fl oz whole milk 150ml/5fl oz whipping cream 30g/1oz glucose syrup 50g/1¾oz skimmed milk powder 3 free-range egg whites½ tsp fresh lemon juice100g/3½oz caster sugar50g/1¾oz icing sugar, sifted2 tsp freeze-dried raspberry powder 3 free-range egg whites ½ tsp fresh lemon juice 100g/3½oz caster sugar 50g/1¾oz icing sugar, sifted 2 tsp freeze-dried raspberry powder 200g/7oz raspberries1 tbsp icing sugar450ml/16fl oz double cream, whipped to soft peaks 200g/7oz raspberries 1 tbsp icing sugar 450ml/16fl oz double cream, whipped to soft peaks Method To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar.Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards.Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes.To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards. To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally. To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar. Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards. Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards. Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes. Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes. To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards. To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards.
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"url": "https://www.bbc.co.uk/food/recipes/naval_mess_sundae_69850",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Eton mess ice cream sundae 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/naval_mess_sundae_69850_16x9.jpg A summery combination of Eton mess and homemade strawberry ice cream to create a creamy, dreamy pudding fit for a royal summer knees up. 450g/1lb strawberries, hulled and quartered150g caster sugar350ml/12fl oz whole milk150ml/5fl oz whipping cream30g/1oz glucose syrup50g/1¾oz skimmed milk powder 450g/1lb strawberries, hulled and quartered 150g caster sugar 350ml/12fl oz whole milk 150ml/5fl oz whipping cream 30g/1oz glucose syrup 50g/1¾oz skimmed milk powder 3 free-range egg whites½ tsp fresh lemon juice100g/3½oz caster sugar50g/1¾oz icing sugar, sifted2 tsp freeze-dried raspberry powder 3 free-range egg whites ½ tsp fresh lemon juice 100g/3½oz caster sugar 50g/1¾oz icing sugar, sifted 2 tsp freeze-dried raspberry powder 200g/7oz raspberries1 tbsp icing sugar450ml/16fl oz double cream, whipped to soft peaks 200g/7oz raspberries 1 tbsp icing sugar 450ml/16fl oz double cream, whipped to soft peaks Method To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar.Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards.Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes.To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards. To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally. To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours. Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar. Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards. Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards. Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes. Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes. To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards. To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards."
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22ef042b82e1e9dfd43dd8214e7af2160cf78535e7a3e434f22274556eb70726
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Flourless chocolate espresso cake recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourlesschocolateca_93580_16x9.jpg A truly moreish gluten-free chocolate cake, pile this one high with fruit and cream. That's what the sunken middle was made for. 300g/10½oz dark chocolate, broken into pieces 225g/8oz caster sugar 175ml/6fl oz boiling water 225g/8oz salted butter, cut into cubes, plus extra for greasing 6 free-range eggs, separated 1 tsp instant coffee powder 2 tsp vanilla extract 300g/10½oz dark chocolate, broken into pieces 225g/8oz caster sugar 175ml/6fl oz boiling water 225g/8oz salted butter, cut into cubes, plus extra for greasing 6 free-range eggs, separated 1 tsp instant coffee powder 2 tsp vanilla extract 200ml/7fl oz crème fraîche255g/9oz summer berries 1 tbsp plain chocolate, gratedIcing sugar, to dust 200ml/7fl oz crème fraîche 255g/9oz summer berries 1 tbsp plain chocolate, grated Icing sugar, to dust Method Preheat the oven to 180C/350F/Gas 4.For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar.
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"url": "https://www.bbc.co.uk/food/recipes/flourlesschocolateca_93580",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Flourless chocolate espresso cake recipe",
"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourlesschocolateca_93580_16x9.jpg A truly moreish gluten-free chocolate cake, pile this one high with fruit and cream. That's what the sunken middle was made for. 300g/10½oz dark chocolate, broken into pieces 225g/8oz caster sugar 175ml/6fl oz boiling water 225g/8oz salted butter, cut into cubes, plus extra for greasing 6 free-range eggs, separated 1 tsp instant coffee powder 2 tsp vanilla extract 300g/10½oz dark chocolate, broken into pieces 225g/8oz caster sugar 175ml/6fl oz boiling water 225g/8oz salted butter, cut into cubes, plus extra for greasing 6 free-range eggs, separated 1 tsp instant coffee powder 2 tsp vanilla extract 200ml/7fl oz crème fraîche255g/9oz summer berries 1 tbsp plain chocolate, gratedIcing sugar, to dust 200ml/7fl oz crème fraîche 255g/9oz summer berries 1 tbsp plain chocolate, grated Icing sugar, to dust Method Preheat the oven to 180C/350F/Gas 4.For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar."
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0236f6f8f4f34cf91365d3cc1b3c1b54141c4c9b69d3efe85f4baaab6a8c402f
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Red cabbage and apples recipe
Braised red cabbage with apples An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braisedredcabbagewit_87606_16x9.jpg Braised red cabbage goes with almost any winter dish. It takes minutes to prepare, then two hours of gentle cooking - you need do nothing except have a glass of wine and relax. 50g/2oz butter1 medium onion, finely sliced2 dessert apples, peeled, cored and sliced1kg/2¼lb red cabbage, finely sliced100g/4oz sultanas or raisins200ml/7fl oz sherry vinegarsalt and freshly ground pepper 50g/2oz butter 1 medium onion, finely sliced 2 dessert apples, peeled, cored and sliced 1kg/2¼lb red cabbage, finely sliced 100g/4oz sultanas or raisins 200ml/7fl oz sherry vinegar salt and freshly ground pepper Method Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).Fry the onion in the butter for three minutes, then add the apple and cabbage.Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve. Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Fry the onion in the butter for three minutes, then add the apple and cabbage. Fry the onion in the butter for three minutes, then add the apple and cabbage. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.
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"title": "Red cabbage and apples recipe",
"content": "Braised red cabbage with apples An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braisedredcabbagewit_87606_16x9.jpg Braised red cabbage goes with almost any winter dish. It takes minutes to prepare, then two hours of gentle cooking - you need do nothing except have a glass of wine and relax. 50g/2oz butter1 medium onion, finely sliced2 dessert apples, peeled, cored and sliced1kg/2¼lb red cabbage, finely sliced100g/4oz sultanas or raisins200ml/7fl oz sherry vinegarsalt and freshly ground pepper 50g/2oz butter 1 medium onion, finely sliced 2 dessert apples, peeled, cored and sliced 1kg/2¼lb red cabbage, finely sliced 100g/4oz sultanas or raisins 200ml/7fl oz sherry vinegar salt and freshly ground pepper Method Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).Fry the onion in the butter for three minutes, then add the apple and cabbage.Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve. Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this). Fry the onion in the butter for three minutes, then add the apple and cabbage. Fry the onion in the butter for three minutes, then add the apple and cabbage. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Place a lid on the pan and cook for one hour, until all the vegetables are just tender. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve. Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve."
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Mini Victoria sponge cakes recipe
An average of 3.8 out of 5 stars from 5 ratings Ravneet Gill's miniature victoria sponge cakes are the perfect addition to an afternoon tea. 180g/6oz unsalted butter, softened20ml/¾fl oz neutral oil200g/7oz golden caster sugar4 free-range eggs1 tsp vanilla bean pastepinch salt200g/7oz self-raising flour 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs 1 tsp vanilla bean paste pinch salt 200g/7oz self-raising flour 150g/5½oz caster sugar 2 lemons, juice only 150g/5½oz caster sugar 2 lemons, juice only 150g/5½oz caster sugar3 large free-range egg whites225g/8oz unsalted butterpinch salt flakes2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped 150g/5½oz caster sugar 3 large free-range egg whites 225g/8oz unsalted butter pinch salt flakes 2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped 300ml/10fl oz double creampinch salt1 tbsp icing sugar 300ml/10fl oz double cream pinch salt 1 tbsp icing sugar 400g/14oz fresh strawberries 400g/14oz fresh strawberries Method Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper.To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated.Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould.To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly.To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks.To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Serve the cakes with the fresh strawberries on the side. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Serve the cakes with the fresh strawberries on the side. Serve the cakes with the fresh strawberries on the side.
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"title": "Mini Victoria sponge cakes recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Ravneet Gill's miniature victoria sponge cakes are the perfect addition to an afternoon tea. 180g/6oz unsalted butter, softened20ml/¾fl oz neutral oil200g/7oz golden caster sugar4 free-range eggs1 tsp vanilla bean pastepinch salt200g/7oz self-raising flour 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs 1 tsp vanilla bean paste pinch salt 200g/7oz self-raising flour 150g/5½oz caster sugar 2 lemons, juice only 150g/5½oz caster sugar 2 lemons, juice only 150g/5½oz caster sugar3 large free-range egg whites225g/8oz unsalted butterpinch salt flakes2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped 150g/5½oz caster sugar 3 large free-range egg whites 225g/8oz unsalted butter pinch salt flakes 2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped 300ml/10fl oz double creampinch salt1 tbsp icing sugar 300ml/10fl oz double cream pinch salt 1 tbsp icing sugar 400g/14oz fresh strawberries 400g/14oz fresh strawberries Method Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper.To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated.Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould.To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly.To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks.To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Serve the cakes with the fresh strawberries on the side. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Serve the cakes with the fresh strawberries on the side. Serve the cakes with the fresh strawberries on the side."
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Mini Victoria sandwiches with strawberry & lemon recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_victoria_sandwiches_44262_16x9.jpg Serve up these sweet individual sponges to impress a crowd, or make these with the kids on a sunny bank holiday. 160g/5¾oz unsalted butter150g/5½oz caster sugar 2 medium free-range eggs, beaten 3 lemons, juice and zest 150g/5½oz self-raising flour splash whole milk pinch salt 160g/5¾oz unsalted butter 150g/5½oz caster sugar 2 medium free-range eggs, beaten 3 lemons, juice and zest 150g/5½oz self-raising flour splash whole milk pinch salt 250g/9oz strawberries, halved50g/1¾oz caster sugar ½ vanilla pod1½ tbsp cornflour 250g/9oz strawberries, halved 50g/1¾oz caster sugar ½ vanilla pod 1½ tbsp cornflour 1 jar best-quality lemon curd150ml/¼ pint double cream, whipped to stiff peaks icing sugar, to dust 1 jar best-quality lemon curd 150ml/¼ pint double cream, whipped to stiff peaks icing sugar, to dust Method To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper.In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency.Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the lemon filling, stir the cream and lemon curd together in a bowl. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar. To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper. To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper. In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency. In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency. Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the lemon filling, stir the cream and lemon curd together in a bowl. To make the lemon filling, stir the cream and lemon curd together in a bowl. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar.
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"title": "Mini Victoria sandwiches with strawberry & lemon 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/mini_victoria_sandwiches_44262_16x9.jpg Serve up these sweet individual sponges to impress a crowd, or make these with the kids on a sunny bank holiday. 160g/5¾oz unsalted butter150g/5½oz caster sugar 2 medium free-range eggs, beaten 3 lemons, juice and zest 150g/5½oz self-raising flour splash whole milk pinch salt 160g/5¾oz unsalted butter 150g/5½oz caster sugar 2 medium free-range eggs, beaten 3 lemons, juice and zest 150g/5½oz self-raising flour splash whole milk pinch salt 250g/9oz strawberries, halved50g/1¾oz caster sugar ½ vanilla pod1½ tbsp cornflour 250g/9oz strawberries, halved 50g/1¾oz caster sugar ½ vanilla pod 1½ tbsp cornflour 1 jar best-quality lemon curd150ml/¼ pint double cream, whipped to stiff peaks icing sugar, to dust 1 jar best-quality lemon curd 150ml/¼ pint double cream, whipped to stiff peaks icing sugar, to dust Method To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper.In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency.Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the lemon filling, stir the cream and lemon curd together in a bowl. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar. To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper. To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper. In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency. In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency. Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the lemon filling, stir the cream and lemon curd together in a bowl. To make the lemon filling, stir the cream and lemon curd together in a bowl. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar."
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ae767d2f563499a0bf6fae9700ce53bce8b525d81bcd8eafc161b89a7ca8c829
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Cheat's treacle tart recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_treacle_tart_67364_16x9.jpg Using a pre-baked pastry case makes whipping up a treacle tart effortless (and super quick!). Serve warm with generous spoonfuls of ginger cream. 200ml/7fl oz golden syrup 250ml/9fl oz double cream2 medium free-range egg yolks40g/1½oz butter, melted1 lemon, zest only½ tsp stem ginger, chopped, plus 2 tsp of the syrup120g/4½oz stale white breadcrumbs 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz) 200ml/7fl oz golden syrup 250ml/9fl oz double cream 2 medium free-range egg yolks 40g/1½oz butter, melted 1 lemon, zest only ½ tsp stem ginger, chopped, plus 2 tsp of the syrup 120g/4½oz stale white breadcrumbs 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz) 400g/14oz double cream1 ball stem ginger, chopped, plus 1 tbsp of the syrup1 vanilla pod 400g/14oz double cream 1 ball stem ginger, chopped, plus 1 tbsp of the syrup 1 vanilla pod Method Heat the oven to 180C/160C Fan/Gas 4.Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown.Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks.Serve slices of the tart with the flavoured cream. Heat the oven to 180C/160C Fan/Gas 4. Heat the oven to 180C/160C Fan/Gas 4. Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown. Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown. Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks. Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks. Serve slices of the tart with the flavoured cream. Serve slices of the tart with the flavoured cream. Recipe tips You can make your own shortcrust pastry and blind bake it if you don't want to buy ready-made.
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"title": "Cheat's treacle tart 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/cheats_treacle_tart_67364_16x9.jpg Using a pre-baked pastry case makes whipping up a treacle tart effortless (and super quick!). Serve warm with generous spoonfuls of ginger cream. 200ml/7fl oz golden syrup 250ml/9fl oz double cream2 medium free-range egg yolks40g/1½oz butter, melted1 lemon, zest only½ tsp stem ginger, chopped, plus 2 tsp of the syrup120g/4½oz stale white breadcrumbs 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz) 200ml/7fl oz golden syrup 250ml/9fl oz double cream 2 medium free-range egg yolks 40g/1½oz butter, melted 1 lemon, zest only ½ tsp stem ginger, chopped, plus 2 tsp of the syrup 120g/4½oz stale white breadcrumbs 25cm/10in shop-bought sweet pastry case (approx. 300g/10½oz) 400g/14oz double cream1 ball stem ginger, chopped, plus 1 tbsp of the syrup1 vanilla pod 400g/14oz double cream 1 ball stem ginger, chopped, plus 1 tbsp of the syrup 1 vanilla pod Method Heat the oven to 180C/160C Fan/Gas 4.Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown.Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks.Serve slices of the tart with the flavoured cream. Heat the oven to 180C/160C Fan/Gas 4. Heat the oven to 180C/160C Fan/Gas 4. Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown. Tip the syrup, cream, egg yolks, butter and lemon zest into a bowl with the stem ginger and syrup. Beat together with a hand whisk until well combined. Add the breadcrumbs and mix well, then pour the mixture into the pastry case and bake for 30 minutes until golden brown. Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks. Whip the double cream in a bowl until you have soft peaks. Whisk in the ginger, syrup and vanilla seeds until well combined and you have stiff peaks. Serve slices of the tart with the flavoured cream. Serve slices of the tart with the flavoured cream. Recipe tips You can make your own shortcrust pastry and blind bake it if you don't want to buy ready-made."
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Eton mess recipe
An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_97585_16x9.jpg Purists would insist Eton mess should only contain strawberries, but other British summer berries like raspberries, red and rose currants and even cherries have a touch more sharpness which pairs perfectly with the sweet meringue and rich cream. These homemade meringues are a doddle, but you can also buy them which turns this dessert into a 10-minute-pudding. 600g/1lb 5oz strawberries, hulled2 tbsp icing sugar600ml/20fl oz double cream200g/7oz seasonal berries (such as raspberries, cherries, currants, or more strawberries)5 readymade meringue nests or 1 batch of the homemade meringues (below) 600g/1lb 5oz strawberries, hulled 2 tbsp icing sugar 600ml/20fl oz double cream 200g/7oz seasonal berries (such as raspberries, cherries, currants, or more strawberries) 5 readymade meringue nests or 1 batch of the homemade meringues (below) 2 large egg whites120g/4¼oz caster sugar¼ tsp vanilla extract 2 large egg whites 120g/4¼oz caster sugar ¼ tsp vanilla extract Method If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper. Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla. Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using.For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces. Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape). To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately. If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper. If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper. Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla. Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla. Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using. Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using. For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces. For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces. Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape). Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape). To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately. To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately. Recipe tips It’s important to use a clean bowl when making meringues because any grease will prevent the egg whites from forming the necessary stiff peaks. If in doubt, you can wipe your bowl with a little lemon juice and kitchen paper. Both the purée and cream can be chilled for a few hours in advance – just make sure you don’t over-whip the cream as it will firm up even more in the fridge. Once assembled the mess should be eaten straight away – the meringue will soften and become chewy rather than crisp if left sitting in the cream.
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"title": "Eton mess recipe",
"content": "An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_97585_16x9.jpg Purists would insist Eton mess should only contain strawberries, but other British summer berries like raspberries, red and rose currants and even cherries have a touch more sharpness which pairs perfectly with the sweet meringue and rich cream. These homemade meringues are a doddle, but you can also buy them which turns this dessert into a 10-minute-pudding. 600g/1lb 5oz strawberries, hulled2 tbsp icing sugar600ml/20fl oz double cream200g/7oz seasonal berries (such as raspberries, cherries, currants, or more strawberries)5 readymade meringue nests or 1 batch of the homemade meringues (below) 600g/1lb 5oz strawberries, hulled 2 tbsp icing sugar 600ml/20fl oz double cream 200g/7oz seasonal berries (such as raspberries, cherries, currants, or more strawberries) 5 readymade meringue nests or 1 batch of the homemade meringues (below) 2 large egg whites120g/4¼oz caster sugar¼ tsp vanilla extract 2 large egg whites 120g/4¼oz caster sugar ¼ tsp vanilla extract Method If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper. Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla. Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using.For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces. Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape). To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately. If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper. If you are using homemade meringues, make these first. Preheat your oven to 110C/100C Fan/Gas ¼ and line a baking sheet with non-stick baking paper. Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla. Put the egg whites into a clean mixing bowl and beat with an electric whisk until stiff peaks form when you lift out the whisk. Whisk in the caster sugar, one tablespoon at a time, until the mixture is really thick, glossy and will hold in a stiff peak. Briefly whisk in the vanilla. Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using. Place 5 large dollops of the meringue on the prepared baking sheet, leaving space in between. Bake on the lowest shelf of your oven for an hour, or until the meringues easily peel away from the paper. Cool and keep in an airtight container for up to 3 days before using. For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces. For the mess, put 150g/5½oz of the strawberries into a blender or food processor with ½ tablespoon of the icing sugar. Pulse to form a smooth purée. Halve or quarter the remaining strawberries into bite-size pieces. Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape). Whip the double cream and remaining 1½ tablespoon of icing sugar together until soft peaks form when you remove the whisk (they should almost hold their shape). To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately. To assemble, crumble 4 of the meringues and add to the cream along with all the berries. Fold in lightly, then very briefly stir in the strawberry purée to make swirls in the cream (as you spoon the mess into bowls it will ripple more). Divide between 6 bowls or glasses, crush the final meringue over the top and eat immediately. Recipe tips It’s important to use a clean bowl when making meringues because any grease will prevent the egg whites from forming the necessary stiff peaks. If in doubt, you can wipe your bowl with a little lemon juice and kitchen paper. Both the purée and cream can be chilled for a few hours in advance – just make sure you don’t over-whip the cream as it will firm up even more in the fridge. Once assembled the mess should be eaten straight away – the meringue will soften and become chewy rather than crisp if left sitting in the cream."
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159f12198308592e7aa0480433db46c2ec9d70221c4546d50d3418bb208761a2
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Braised steak recipe
The Hairy Bikers' braised steak with gravy An average of 4.7 out of 5 stars from 182 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_steak_with_gravy_24508_16x9.jpg Braising steak is slow to cook but quick to prepare. Served in a rich gravy, this traditional dish from The Hairy Bikers is a real taste of home. Each serving of the braised steak provides 558 kcal, 59.1g protein, 5.1g carbohydrate (of which 3g sugars), 33.1g fat (of which 10.9g saturates), 1.2g fibre and 1.09g salt. 4 braising steaks (about 200g/7oz each)3 tbsp sunflower oil1 onion, halved and cut into 12 wedges1 garlic clove, crushed500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock1 tbsp tomato purée1 tbsp chopped fresh thyme, or ½ tsp dried thyme1 bay leaf1 tsp cornflour½ tsp English mustard powdersalt and freshly ground black pepper 4 braising steaks (about 200g/7oz each) 3 tbsp sunflower oil 1 onion, halved and cut into 12 wedges 1 garlic clove, crushed 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock 1 tbsp tomato purée 1 tbsp chopped fresh thyme, or ½ tsp dried thyme 1 bay leaf 1 tsp cornflour ½ tsp English mustard powder salt and freshly ground black pepper homemade chips or mashed potatoes homemade chips or mashed potatoes homemade chips Method Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan).Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender.Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper.Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan). Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan). Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper. Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Recipe tips Cast iron casseroles are best for cooking braising steak as they hold a consistent temperature, but any lidded oven-safe pan will do. If you don't have a pan suitable to use in the oven, you can cook it in an oven dish covered with kitchen foil, but you will need to transfer it to a large saucepan to thicken the gravy.
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"title": "Braised steak recipe",
"content": "The Hairy Bikers' braised steak with gravy An average of 4.7 out of 5 stars from 182 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_steak_with_gravy_24508_16x9.jpg Braising steak is slow to cook but quick to prepare. Served in a rich gravy, this traditional dish from The Hairy Bikers is a real taste of home. Each serving of the braised steak provides 558 kcal, 59.1g protein, 5.1g carbohydrate (of which 3g sugars), 33.1g fat (of which 10.9g saturates), 1.2g fibre and 1.09g salt. 4 braising steaks (about 200g/7oz each)3 tbsp sunflower oil1 onion, halved and cut into 12 wedges1 garlic clove, crushed500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock1 tbsp tomato purée1 tbsp chopped fresh thyme, or ½ tsp dried thyme1 bay leaf1 tsp cornflour½ tsp English mustard powdersalt and freshly ground black pepper 4 braising steaks (about 200g/7oz each) 3 tbsp sunflower oil 1 onion, halved and cut into 12 wedges 1 garlic clove, crushed 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock 1 tbsp tomato purée 1 tbsp chopped fresh thyme, or ½ tsp dried thyme 1 bay leaf 1 tsp cornflour ½ tsp English mustard powder salt and freshly ground black pepper homemade chips or mashed potatoes homemade chips or mashed potatoes homemade chips Method Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan).Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender.Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper.Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan). Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium–high heat for a couple of minutes on each side, or until nicely browned. Add a little more oil to the pan if necessary. Transfer to a large flameproof casserole (or a large oven-safe lidded pan). Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for 1 more minute, then tip into the casserole. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼–1½ hours, or until the beef is very tender. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole and stir in the cornflour mixture. Season to taste with salt and pepper. Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Place the casserole over a medium–high heat and simmer for 2–3 minutes, stirring regularly, until the gravy is thick and glossy. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips (or mashed potato). Recipe tips Cast iron casseroles are best for cooking braising steak as they hold a consistent temperature, but any lidded oven-safe pan will do. If you don't have a pan suitable to use in the oven, you can cook it in an oven dish covered with kitchen foil, but you will need to transfer it to a large saucepan to thicken the gravy."
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2e84632325bc15a836352e44531989a9102a0df930917bd1e1ee42fdee8cb590
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Lamb bhuna recipe
Nadiya's lamb bhuna An average of 3.7 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_bhuna_with_garlic_27184_16x9.jpg Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked. Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt. 100ml/3½fl oz olive oil1 tsp salt5 garlic cloves, peeled25g/1oz fresh root ginger, sliced2 small onions, roughly chopped1 large green pepper, seeds removed, roughly chopped2 large red chillies, roughly chopped½ tsp ground cinnamon½ tsp ground turmeric2 tsp curry powder800g/1lb 12oz boneless diced lamb leg15g/½oz fresh coriander, chopped 100ml/3½fl oz olive oil 1 tsp salt 5 garlic cloves, peeled 25g/1oz fresh root ginger, sliced 2 small onions, roughly chopped 1 large green pepper, seeds removed, roughly chopped 2 large red chillies, roughly chopped ½ tsp ground cinnamon ½ tsp ground turmeric 2 tsp curry powder 800g/1lb 12oz boneless diced lamb leg 15g/½oz fresh coriander, chopped 200g/7oz self-raising flour, plus extra for dusting2 tbsp garlic granules1 tsp caster sugar1 tsp salt25g/1oz unsalted butter, softened, cut into cubes, plus extra for melting 200g/7oz self-raising flour, plus extra for dusting 2 tbsp garlic granules 1 tsp caster sugar 1 tsp salt 25g/1oz unsalted butter, softened, cut into cubes, plus extra for melting Method To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna. To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside. To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside. To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter. To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter. Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on. Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on. Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin. Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin. Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest. Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest. When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna. When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna. Recipe tips We have halved the curry sauce recipe to make enough for one curry. If you want to make extra, like Nadiya does, just double the sauce ingredients.
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"title": "Lamb bhuna recipe",
"content": "Nadiya's lamb bhuna An average of 3.7 out of 5 stars from 100 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_bhuna_with_garlic_27184_16x9.jpg Much as I love a home-cooked curry, I needed a faster way of making them. So this is my speedy curry solution: lamb bhuna with a sauce that gets blitzed in a food processor before being cooked. Each serving provides 763 kcal, 48g protein, 48g carbohydrate (of which 5g sugars), 41g fat (of which 13g saturates), 6g fibre and 3.3g salt. 100ml/3½fl oz olive oil1 tsp salt5 garlic cloves, peeled25g/1oz fresh root ginger, sliced2 small onions, roughly chopped1 large green pepper, seeds removed, roughly chopped2 large red chillies, roughly chopped½ tsp ground cinnamon½ tsp ground turmeric2 tsp curry powder800g/1lb 12oz boneless diced lamb leg15g/½oz fresh coriander, chopped 100ml/3½fl oz olive oil 1 tsp salt 5 garlic cloves, peeled 25g/1oz fresh root ginger, sliced 2 small onions, roughly chopped 1 large green pepper, seeds removed, roughly chopped 2 large red chillies, roughly chopped ½ tsp ground cinnamon ½ tsp ground turmeric 2 tsp curry powder 800g/1lb 12oz boneless diced lamb leg 15g/½oz fresh coriander, chopped 200g/7oz self-raising flour, plus extra for dusting2 tbsp garlic granules1 tsp caster sugar1 tsp salt25g/1oz unsalted butter, softened, cut into cubes, plus extra for melting 200g/7oz self-raising flour, plus extra for dusting 2 tbsp garlic granules 1 tsp caster sugar 1 tsp salt 25g/1oz unsalted butter, softened, cut into cubes, plus extra for melting Method To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside.To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter.Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on.Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin.Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest.When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna. To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside. To make the curry paste, put the oil, salt, garlic cloves, ginger, onions, pepper, chillies, cinnamon, turmeric, curry powder and 50ml/2fl oz water in a food processor. Blend to a smooth paste and set aside. To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter. To make the naan, put the flour, garlic granules, sugar, salt and softened butter in a bowl and mix together. Rub in the butter. Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Make a well in the centre and add 100ml/3½fl oz of water. Mix with a palette knife, then bring the dough together using your hands. Knead the dough on a lightly floured surface for 3–4 minutes. Wrap in cling film and leave to rest at room temperature for 20 minutes. Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on. Meanwhile, to make the curry, add the curry paste to a large saucepan over a medium heat and cook for 10 minutes. Add the lamb and cook for another 10 minutes. Add 200ml/7fl oz water and simmer gently for 30 minutes with the lid on. Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin. Meanwhile, divide the dough into four equal pieces and roll each one out to the thickness of a pound coin. Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest. Put a griddle pan on a high heat and cook the breads one at a time for 3 minutes on each side. Cover with foil and keep warm while you griddle the rest. When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna. When the bhuna is cooked, remove from the heat and add the coriander. Melt some butter and brush the naans with it on both sides. Serve with the bhuna. Recipe tips We have halved the curry sauce recipe to make enough for one curry. If you want to make extra, like Nadiya does, just double the sauce ingredients."
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24092f6d5679df61453715cd27cfadf2ab5a82e2c08ac0b2855f243f6995cb76
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Sausage, sweet potato and broccoli traybake recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_sweet_potato_and_02714_16x9.jpg Let the oven do the work in this easy one-pan wonder. Roasting broccoli gives it a delicious nutty flavour. Delicious served with some chilli sauce on the side. 1 small sweet potato (about 150g/5½oz), cut into 2.5cm/1in cubes1 tbsp olive oilpinch dried chilli flakes, to taste3 high-quality pork chipolatas1 small broccoli head (about 150g/5½oz), cut into large floretssalt and freshly ground black pepper 1 small sweet potato (about 150g/5½oz), cut into 2.5cm/1in cubes 1 tbsp olive oil pinch dried chilli flakes, to taste 3 high-quality pork chipolatas 1 small broccoli head (about 150g/5½oz), cut into large florets salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve.
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"title": "Sausage, sweet potato and broccoli traybake recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_sweet_potato_and_02714_16x9.jpg Let the oven do the work in this easy one-pan wonder. Roasting broccoli gives it a delicious nutty flavour. Delicious served with some chilli sauce on the side. 1 small sweet potato (about 150g/5½oz), cut into 2.5cm/1in cubes1 tbsp olive oilpinch dried chilli flakes, to taste3 high-quality pork chipolatas1 small broccoli head (about 150g/5½oz), cut into large floretssalt and freshly ground black pepper 1 small sweet potato (about 150g/5½oz), cut into 2.5cm/1in cubes 1 tbsp olive oil pinch dried chilli flakes, to taste 3 high-quality pork chipolatas 1 small broccoli head (about 150g/5½oz), cut into large florets salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a small roasting tray. Drizzle over the oil, season with salt, pepper and the chilli flakes and rub in well. Put the chipolatas on top and roast for 15 minutes. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve. Add the broccoli to the roasting tray, stir to make sure it gets coated in oil and bake for another 15–20 minutes, or until the sausages are cooked through, the sweet potato is tender and the broccoli is slightly charred. Serve."
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3e00e20246ca4bef76a96efb3fd869136811efd5fea9f73b15cb6312c4a4bbd5
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Damson cobbler recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/damsoncobbler_70309_16x9.jpg Rick Stein uses a food processor to whizz together the topping for his sticky damson cobbler – it's up to the oven to do the hard work. 900g/2lb damsons, washed and stalks removed100g/4oz caster sugar 900g/2lb damsons, washed and stalks removed 100g/4oz caster sugar 225g/8oz self-raising flour 2 tsp baking powder75g/3oz chilled butter, diced100g/4oz caster sugar, plus 1 tablespoona pinch of salt1 medium egg100ml/4fl oz buttermilk15g/1/2oz flaked almonds 225g/8oz self-raising flour 2 tsp baking powder 75g/3oz chilled butter, diced 100g/4oz caster sugar, plus 1 tablespoon a pinch of salt 1 medium egg 100ml/4fl oz buttermilk 15g/1/2oz flaked almonds Method Spread the damsons over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche. Spread the damsons over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5. Spread the damsons over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs. Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar. Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche.
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"title": "Damson cobbler recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/damsoncobbler_70309_16x9.jpg Rick Stein uses a food processor to whizz together the topping for his sticky damson cobbler – it's up to the oven to do the hard work. 900g/2lb damsons, washed and stalks removed100g/4oz caster sugar 900g/2lb damsons, washed and stalks removed 100g/4oz caster sugar 225g/8oz self-raising flour 2 tsp baking powder75g/3oz chilled butter, diced100g/4oz caster sugar, plus 1 tablespoona pinch of salt1 medium egg100ml/4fl oz buttermilk15g/1/2oz flaked almonds 225g/8oz self-raising flour 2 tsp baking powder 75g/3oz chilled butter, diced 100g/4oz caster sugar, plus 1 tablespoon a pinch of salt 1 medium egg 100ml/4fl oz buttermilk 15g/1/2oz flaked almonds Method Spread the damsons over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs.Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche. Spread the damsons over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5. Spread the damsons over the base of a 2 litre/3½ pint shallow ovenproof dish and sprinkle with the caster sugar. Preheat the oven to 190C/375F/Gas 5. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs. Sift the flour, baking powder, the 100g/4oz of caster sugar and a pinch of salt into a bowl or a food processor, add the butter and work together until the mixture looks like fine breadcrumbs. Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar. Break the egg into the buttermilk and beat together well. Add to the dry ingredients and mix together lightly into a soft, sticky dough. Drop walnut-sized spoonfuls of the mixture over the top of the damsons, leaving a little space between each one, then sprinkle with the flaked almonds and the remaining 1 tbsp of sugar. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche. Bake in the oven for 30-35 minutes until golden and bubbling, covering it loosely with a sheet of foil if it is browning a little too quickly. It is done when a skewer, pushed into the middle of the cobbler topping, comes away clean. Leave to cool briefly before serving with some custard, double cream or crème fraîche."
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fdfe20dbbce53850ddb4d1388b24dbaf4308b4fd9a337f118e2df5a828bcfa97
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Chicken pie recipe
The chicken filling should be cold before you fill the pastry, so it doesn't begin to melt the butter and make your pastry soggy or greasy. How do you freeze chicken pie? Chicken pie is best frozen uncooked. To freeze, first allow the pie filling to cool completely. Construct the pie as directed above in a freezer-to-oven safe dish or a foil tin, but don’t use the egg wash. Cover the whole pie with kitchen foil or cling film and freeze before baking. The frozen pie is best eaten within 3 months. Cook the pie from frozen for best results (allowing it to thaw can result in soggy pastry). Brush the pastry with milk or egg wash, then bake as directed in the recipe – adding an extra 10–15 minutes to the cooking time. If the pastry starts to brown too much, cover it with kitchen foil to prevent it burning. To check the pie is cooked through, ideally use a cooking thermometer to check the internal temperature of the pie has reached 75C. Alternatively, if you have a ventilation hole in the pastry you should see the filling bubbling vigorously. Can you use puff pastry as a base? Yes, although it obviously won’t puff up because the weight of the filling will squash it down.
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"title": "Chicken pie recipe",
"content": "The chicken filling should be cold before you fill the pastry, so it doesn't begin to melt the butter and make your pastry soggy or greasy. How do you freeze chicken pie? Chicken pie is best frozen uncooked. To freeze, first allow the pie filling to cool completely. Construct the pie as directed above in a freezer-to-oven safe dish or a foil tin, but don’t use the egg wash. Cover the whole pie with kitchen foil or cling film and freeze before baking. The frozen pie is best eaten within 3 months. Cook the pie from frozen for best results (allowing it to thaw can result in soggy pastry). Brush the pastry with milk or egg wash, then bake as directed in the recipe – adding an extra 10–15 minutes to the cooking time. If the pastry starts to brown too much, cover it with kitchen foil to prevent it burning. To check the pie is cooked through, ideally use a cooking thermometer to check the internal temperature of the pie has reached 75C. Alternatively, if you have a ventilation hole in the pastry you should see the filling bubbling vigorously. Can you use puff pastry as a base? Yes, although it obviously won’t puff up because the weight of the filling will squash it down."
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d45964e2c9c2fd69de06641f69537ef2ff98bda07a4ec61aa4e6039a5aec1b17
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Michel Roux's beef Wellington recipe
For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.)Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour.Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2.Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish.Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington.Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal.You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes.Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven).Remove the Wellington from the fridge and score a pattern of your choice onto the top. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool. For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.) For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.) Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2. Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish. Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes. Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven). Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven). Remove the Wellington from the fridge and score a pattern of your choice onto the top. Remove the Wellington from the fridge and score a pattern of your choice onto the top. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction.
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"title": "Michel Roux's beef Wellington recipe",
"content": "For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.)Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour.Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2.Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish.Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington.Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal.You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes.Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven).Remove the Wellington from the fridge and score a pattern of your choice onto the top. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool. For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.) For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.) Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2. Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish. Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes. Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven). Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven). Remove the Wellington from the fridge and score a pattern of your choice onto the top. Remove the Wellington from the fridge and score a pattern of your choice onto the top. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction."
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14c088397961cc80a4f571bf1d895e6208d9e497e161ffe1d57c3ee4ff2d24d0
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Pickled eggs recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickled_eggs_09552_16x9.jpg The key to success with pickled eggs is in the cooking of the eggs; they need to be cooked sufficiently to cook the yolk through, but not so much that it is grey and chalky. For best results do take into consideration the size of the eggs (see below for cooking times). For this recipe you will need 2 x 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips. 700ml/1¼ pint white wine vinegar or cider vinegar2 outer celery stalks, sliced into 1cm/½in pieces75g/2½oz granulated sugar 1 tsp sea salt12 free-range eggs (any size) 700ml/1¼ pint white wine vinegar or cider vinegar 2 outer celery stalks, sliced into 1cm/½in pieces 75g/2½oz granulated sugar 1 tsp sea salt 12 free-range eggs (any size) 1 inner celery stalk, finely sliced1 small red chilli, cut lengthwise into 6 pieces 10–12 peppercorns (black, pink or green) 12 spring onions, trimmed to approx 6cm/2½in piecescelery salt, to serve (optional) 1 inner celery stalk, finely sliced 1 small red chilli, cut lengthwise into 6 pieces 10–12 peppercorns (black, pink or green) 12 spring onions, trimmed to approx 6cm/2½in pieces celery salt, to serve (optional) Method Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. Recipe tips Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs.
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"title": "Pickled eggs recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickled_eggs_09552_16x9.jpg The key to success with pickled eggs is in the cooking of the eggs; they need to be cooked sufficiently to cook the yolk through, but not so much that it is grey and chalky. For best results do take into consideration the size of the eggs (see below for cooking times). For this recipe you will need 2 x 500ml/18fl oz sterilised jars. For information on sterilising see the Recipe Tips. 700ml/1¼ pint white wine vinegar or cider vinegar2 outer celery stalks, sliced into 1cm/½in pieces75g/2½oz granulated sugar 1 tsp sea salt12 free-range eggs (any size) 700ml/1¼ pint white wine vinegar or cider vinegar 2 outer celery stalks, sliced into 1cm/½in pieces 75g/2½oz granulated sugar 1 tsp sea salt 12 free-range eggs (any size) 1 inner celery stalk, finely sliced1 small red chilli, cut lengthwise into 6 pieces 10–12 peppercorns (black, pink or green) 12 spring onions, trimmed to approx 6cm/2½in piecescelery salt, to serve (optional) 1 inner celery stalk, finely sliced 1 small red chilli, cut lengthwise into 6 pieces 10–12 peppercorns (black, pink or green) 12 spring onions, trimmed to approx 6cm/2½in pieces celery salt, to serve (optional) Method Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Put the vinegar, celery, sugar and salt in a saucepan. Bring to the boil for a couple of minutes, then remove from the heat and set aside to infuse and cool. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. Place the eggs in a large saucepan and cover with cold water. Place over a low heat and bring to a simmer. For large eggs allow 9 minutes; medium eggs 8 minutes; small 7 minutes and for quails’ eggs 2 minutes. Remove from the heat and cool them immediately under running water – this prevents them cooking any further and a grey ring forming around the yolk. When cool enough to handle, crack the shells and peel. Place in a bowl of cold water. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. To finish, divide the celery, chilli and peppercorns between the sterilised jars, then carefully pack the eggs in, poking the spring onions around the edge or between the eggs. Strain the cooled vinegar and pour over the eggs filling to the brim. Seal the jars with vinegar-proof lids. Delicious served with a little celery salt. They’ll keep in a cool place for about 6 weeks. Recipe tips Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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69e989e3490ab7eb5250b90baa86082e6428b8755e681ca023fbe2b3fc441b00
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Spring green salad recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_green_salad_39248_16x9.jpg Shades of green combine with a fresh herb dressing in this delicious spring green salad. Each serving provides 292kcal, 6.5g protein, 16g carbohydrate (of which 8g sugars), 21g fat (of which 3g saturates), 6g fibre and 0.3 g salt. 200g/7oz new potatoes, scrubbed and halved200g/7oz petits pois or garden peas2 tbsp olive oil300g/10½oz asparagus tips200g/7oz baby courgettes, halved lengthways and sliced1 baby gem lettuce, leaves torn4 spring onions, thinly sliced2 tbsp pumpkin seeds, toasted salt and freshly ground black pepper 200g/7oz new potatoes, scrubbed and halved 200g/7oz petits pois or garden peas 2 tbsp olive oil 300g/10½oz asparagus tips 200g/7oz baby courgettes, halved lengthways and sliced 1 baby gem lettuce, leaves torn 4 spring onions, thinly sliced 2 tbsp pumpkin seeds, toasted salt and freshly ground black pepper 4 tbsp extra virgin olive oil2 tbsp lemon juice2 tbsp each of finely chopped fresh dill, chives and mint leaves1 tsp wholegrain mustard1 garlic clove, crushed1 tsp runny honey 4 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tbsp each of finely chopped fresh dill, chives and mint leaves 1 tsp wholegrain mustard 1 garlic clove, crushed 1 tsp runny honey Method To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well.Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl.Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture.Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve. To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well. To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well. Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl. Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl. Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture. Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture. Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve. Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve. Recipe tips For a vegan version, swap the honey for maple syrup. For added flavour, crumble in 100g/3½oz feta.
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"title": "Spring green salad recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_green_salad_39248_16x9.jpg Shades of green combine with a fresh herb dressing in this delicious spring green salad. Each serving provides 292kcal, 6.5g protein, 16g carbohydrate (of which 8g sugars), 21g fat (of which 3g saturates), 6g fibre and 0.3 g salt. 200g/7oz new potatoes, scrubbed and halved200g/7oz petits pois or garden peas2 tbsp olive oil300g/10½oz asparagus tips200g/7oz baby courgettes, halved lengthways and sliced1 baby gem lettuce, leaves torn4 spring onions, thinly sliced2 tbsp pumpkin seeds, toasted salt and freshly ground black pepper 200g/7oz new potatoes, scrubbed and halved 200g/7oz petits pois or garden peas 2 tbsp olive oil 300g/10½oz asparagus tips 200g/7oz baby courgettes, halved lengthways and sliced 1 baby gem lettuce, leaves torn 4 spring onions, thinly sliced 2 tbsp pumpkin seeds, toasted salt and freshly ground black pepper 4 tbsp extra virgin olive oil2 tbsp lemon juice2 tbsp each of finely chopped fresh dill, chives and mint leaves1 tsp wholegrain mustard1 garlic clove, crushed1 tsp runny honey 4 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tbsp each of finely chopped fresh dill, chives and mint leaves 1 tsp wholegrain mustard 1 garlic clove, crushed 1 tsp runny honey Method To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well.Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl.Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture.Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve. To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well. To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well. Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl. Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl. Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture. Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture. Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve. Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve. Recipe tips For a vegan version, swap the honey for maple syrup. For added flavour, crumble in 100g/3½oz feta."
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e8042dc47ff0d0e586d06c7812a3c91afe7b7ee1136d978846f356b07e8266ae
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Leek and cheese filo tart recipe
An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_and_cheese_filo_pie_81430_16x9.jpg This creamy, cheesy leek tart is total comfort food. It's generous enough for lunch without the optional extras, but for a hearty dinner serve with jacket potatoes and peas. 1½ tbsp olive oil, plus extra for greasing4 sheets filo pastry, roughly half a pack100g/3½oz mature cheddar, finely grated5 tbsp single cream1 large leek, trimmed and very thinly slicedsalt and black pepper 1½ tbsp olive oil, plus extra for greasing 4 sheets filo pastry, roughly half a pack 100g/3½oz mature cheddar, finely grated 5 tbsp single cream 1 large leek, trimmed and very thinly sliced salt and black pepper 4 medium potatoes, well-scrubbed300g/10½oz frozen peas 4 medium potatoes, well-scrubbed 300g/10½oz frozen peas Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a 20cm/8in square cake tin with a removable base.If using, rub the potatoes with a thin layer of oil, and sprinkle with salt. Prick them all over with a fork and bake in the oven for 45–55 minutes, or until tender when gently squeezed.Meanwhile, make the tart. One at a time, lightly brush a filo pastry sheet with a little of the oil and place in the tin, pressing gently into the base and up the sides of the tin. Arrange the next lightly oiled pastry sheet at right angles to the first. Repeat with two more layers, leaving a flat base and frilly edges. Mix the cheese with the cream to make a soft paste. Drop teaspoonfuls of the paste over the pastry case and spread lightly with the back of a spoon, taking care not to tear the pastry. Top the cheese mixture with the sliced leek and season with a little black pepper. If the pastry edges hang over the tin too much (this will depend on the size of the sheets), roll loosely back towards the filling. Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. If using, cook the peas according to the packet instructions, then drain. Serve a slice of tart just as it is, or with a jacket potato and the peas alongside. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a 20cm/8in square cake tin with a removable base. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a 20cm/8in square cake tin with a removable base. If using, rub the potatoes with a thin layer of oil, and sprinkle with salt. Prick them all over with a fork and bake in the oven for 45–55 minutes, or until tender when gently squeezed. If using, rub the potatoes with a thin layer of oil, and sprinkle with salt. Prick them all over with a fork and bake in the oven for 45–55 minutes, or until tender when gently squeezed. Meanwhile, make the tart. One at a time, lightly brush a filo pastry sheet with a little of the oil and place in the tin, pressing gently into the base and up the sides of the tin. Arrange the next lightly oiled pastry sheet at right angles to the first. Repeat with two more layers, leaving a flat base and frilly edges. Meanwhile, make the tart. One at a time, lightly brush a filo pastry sheet with a little of the oil and place in the tin, pressing gently into the base and up the sides of the tin. Arrange the next lightly oiled pastry sheet at right angles to the first. Repeat with two more layers, leaving a flat base and frilly edges. Mix the cheese with the cream to make a soft paste. Drop teaspoonfuls of the paste over the pastry case and spread lightly with the back of a spoon, taking care not to tear the pastry. Mix the cheese with the cream to make a soft paste. Drop teaspoonfuls of the paste over the pastry case and spread lightly with the back of a spoon, taking care not to tear the pastry. Top the cheese mixture with the sliced leek and season with a little black pepper. If the pastry edges hang over the tin too much (this will depend on the size of the sheets), roll loosely back towards the filling. Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. Top the cheese mixture with the sliced leek and season with a little black pepper. If the pastry edges hang over the tin too much (this will depend on the size of the sheets), roll loosely back towards the filling. Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. If using, cook the peas according to the packet instructions, then drain. Serve a slice of tart just as it is, or with a jacket potato and the peas alongside. If using, cook the peas according to the packet instructions, then drain. Serve a slice of tart just as it is, or with a jacket potato and the peas alongside. Recipe tips If you don't have a square dish, you can use whatever small roasting tin or round cake tin you have. If you don't have a pastry brush, you can drizzle the oil over the pastry and gently brush it across with your fingers. In November 2023 this recipe was costed at an average of £4.49 (without peas and potatoes) when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Leek and cheese filo tart recipe",
"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_and_cheese_filo_pie_81430_16x9.jpg This creamy, cheesy leek tart is total comfort food. It's generous enough for lunch without the optional extras, but for a hearty dinner serve with jacket potatoes and peas. 1½ tbsp olive oil, plus extra for greasing4 sheets filo pastry, roughly half a pack100g/3½oz mature cheddar, finely grated5 tbsp single cream1 large leek, trimmed and very thinly slicedsalt and black pepper 1½ tbsp olive oil, plus extra for greasing 4 sheets filo pastry, roughly half a pack 100g/3½oz mature cheddar, finely grated 5 tbsp single cream 1 large leek, trimmed and very thinly sliced salt and black pepper 4 medium potatoes, well-scrubbed300g/10½oz frozen peas 4 medium potatoes, well-scrubbed 300g/10½oz frozen peas Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a 20cm/8in square cake tin with a removable base.If using, rub the potatoes with a thin layer of oil, and sprinkle with salt. Prick them all over with a fork and bake in the oven for 45–55 minutes, or until tender when gently squeezed.Meanwhile, make the tart. One at a time, lightly brush a filo pastry sheet with a little of the oil and place in the tin, pressing gently into the base and up the sides of the tin. Arrange the next lightly oiled pastry sheet at right angles to the first. Repeat with two more layers, leaving a flat base and frilly edges. Mix the cheese with the cream to make a soft paste. Drop teaspoonfuls of the paste over the pastry case and spread lightly with the back of a spoon, taking care not to tear the pastry. Top the cheese mixture with the sliced leek and season with a little black pepper. If the pastry edges hang over the tin too much (this will depend on the size of the sheets), roll loosely back towards the filling. Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. If using, cook the peas according to the packet instructions, then drain. Serve a slice of tart just as it is, or with a jacket potato and the peas alongside. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a 20cm/8in square cake tin with a removable base. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a 20cm/8in square cake tin with a removable base. If using, rub the potatoes with a thin layer of oil, and sprinkle with salt. Prick them all over with a fork and bake in the oven for 45–55 minutes, or until tender when gently squeezed. If using, rub the potatoes with a thin layer of oil, and sprinkle with salt. Prick them all over with a fork and bake in the oven for 45–55 minutes, or until tender when gently squeezed. Meanwhile, make the tart. One at a time, lightly brush a filo pastry sheet with a little of the oil and place in the tin, pressing gently into the base and up the sides of the tin. Arrange the next lightly oiled pastry sheet at right angles to the first. Repeat with two more layers, leaving a flat base and frilly edges. Meanwhile, make the tart. One at a time, lightly brush a filo pastry sheet with a little of the oil and place in the tin, pressing gently into the base and up the sides of the tin. Arrange the next lightly oiled pastry sheet at right angles to the first. Repeat with two more layers, leaving a flat base and frilly edges. Mix the cheese with the cream to make a soft paste. Drop teaspoonfuls of the paste over the pastry case and spread lightly with the back of a spoon, taking care not to tear the pastry. Mix the cheese with the cream to make a soft paste. Drop teaspoonfuls of the paste over the pastry case and spread lightly with the back of a spoon, taking care not to tear the pastry. Top the cheese mixture with the sliced leek and season with a little black pepper. If the pastry edges hang over the tin too much (this will depend on the size of the sheets), roll loosely back towards the filling. Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. Top the cheese mixture with the sliced leek and season with a little black pepper. If the pastry edges hang over the tin too much (this will depend on the size of the sheets), roll loosely back towards the filling. Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. If using, cook the peas according to the packet instructions, then drain. Serve a slice of tart just as it is, or with a jacket potato and the peas alongside. If using, cook the peas according to the packet instructions, then drain. Serve a slice of tart just as it is, or with a jacket potato and the peas alongside. Recipe tips If you don't have a square dish, you can use whatever small roasting tin or round cake tin you have. If you don't have a pastry brush, you can drizzle the oil over the pastry and gently brush it across with your fingers. In November 2023 this recipe was costed at an average of £4.49 (without peas and potatoes) when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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d45139651e7cb3634156df05789ade5d96a24ceefa30061951ccf2a6a88ef024
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Chilli oil and tahini veggie noodles recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_mince_and_spicy_19371_16x9.jpg Chockablock with umami flavours like tahini and soy, these veggie noodles won't disappoint. Plus you can have them on the table in about 20 minutes. 125g/4½oz vegetarian mince3 tbsp soy sauce2 tbsp vegetable oil3 garlic cloves, finely chopped2 tbsp finely chopped fresh root ginger4 spring onions, finely sliced2 tbsp tahini (or Chinese-style sesame paste or peanut butter)½–2 tbsp chilli oil, to taste250ml/9fl oz boiling water200g/7oz dried egg noodles (or 300g/10½oz fresh) freshly steamed pak choi or Tenderstem broccoli, to serveroughly chopped fresh coriander, to garnish 125g/4½oz vegetarian mince 3 tbsp soy sauce 2 tbsp vegetable oil 3 garlic cloves, finely chopped 2 tbsp finely chopped fresh root ginger 4 spring onions, finely sliced 2 tbsp tahini (or Chinese-style sesame paste or peanut butter) ½–2 tbsp chilli oil, to taste 250ml/9fl oz boiling water 200g/7oz dried egg noodles (or 300g/10½oz fresh) freshly steamed pak choi or Tenderstem broccoli, to serve roughly chopped fresh coriander, to garnish Method Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes. Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside. Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes.Cook the noodles according to the packet instructions and drain well.Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately. Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes. Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes. Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside. Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside. Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes. Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes. Cook the noodles according to the packet instructions and drain well. Cook the noodles according to the packet instructions and drain well. Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately. Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately. Recipe tips Use chopsticks to toss all the ingredients together in your individual bowl before eating.
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"title": "Chilli oil and tahini veggie noodles recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_mince_and_spicy_19371_16x9.jpg Chockablock with umami flavours like tahini and soy, these veggie noodles won't disappoint. Plus you can have them on the table in about 20 minutes. 125g/4½oz vegetarian mince3 tbsp soy sauce2 tbsp vegetable oil3 garlic cloves, finely chopped2 tbsp finely chopped fresh root ginger4 spring onions, finely sliced2 tbsp tahini (or Chinese-style sesame paste or peanut butter)½–2 tbsp chilli oil, to taste250ml/9fl oz boiling water200g/7oz dried egg noodles (or 300g/10½oz fresh) freshly steamed pak choi or Tenderstem broccoli, to serveroughly chopped fresh coriander, to garnish 125g/4½oz vegetarian mince 3 tbsp soy sauce 2 tbsp vegetable oil 3 garlic cloves, finely chopped 2 tbsp finely chopped fresh root ginger 4 spring onions, finely sliced 2 tbsp tahini (or Chinese-style sesame paste or peanut butter) ½–2 tbsp chilli oil, to taste 250ml/9fl oz boiling water 200g/7oz dried egg noodles (or 300g/10½oz fresh) freshly steamed pak choi or Tenderstem broccoli, to serve roughly chopped fresh coriander, to garnish Method Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes. Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside. Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes.Cook the noodles according to the packet instructions and drain well.Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately. Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes. Mix the mince and 1 tablespoon soy sauce well in a bowl and set aside for a few minutes. Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside. Heat a wok or large frying pan until hot. Add half of the oil and stir-fry the mince mixture for about 5–6 minutes, or until crispy in parts. Transfer from the pan to a bowl, cover and set aside. Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes. Heat the remaining oil in the same pan over a medium–high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the tahini, remaining soy sauce, chilli oil and water and simmer for 4 minutes. Cook the noodles according to the packet instructions and drain well. Cook the noodles according to the packet instructions and drain well. Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately. Divide the noodles between two bowls. Add the pak choi to one side of each bowl then ladle over the tahini sauce. Top with the mince, garnish with the coriander and serve immediately. Recipe tips Use chopsticks to toss all the ingredients together in your individual bowl before eating."
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079b7599acaf7e5bf6c948b9f9c9c8674269870c8866f5918328ffd624fcb473
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Salmon and broccoli pasta recipe
An average of 4.5 out of 5 stars from 159 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_broccoli_pasta_39926_16x9.jpg A simple salmon and broccoli pasta that’s ready in under 15 minutes. This recipe makes two generous servings or three lighter meals. It’s also very easy to double up. Based on two servings, each serving provides 869 kcal, 37g protein, 58g carbohydrates (of which 5g sugars), 52g fat (of which 21g saturates), 7g fibre and 1.2g salt. 150g/5½oz dried pasta, any kind150g/5½oz broccoli, cut into small florets1 tbsp olive oil4 spring onions, trimmed and sliced or ½ small onion, very finely sliced2 skinless salmon fillets (around 120g/4½oz each), cut into roughly 3cm/1¼in chunksgood pinch dried chilli flakes (optional)100ml/3½fl oz double cream½ small lemon, finely grated zest onlysalt and freshly ground black pepper 150g/5½oz dried pasta, any kind 150g/5½oz broccoli, cut into small florets 1 tbsp olive oil 4 spring onions, trimmed and sliced or ½ small onion, very finely sliced 2 skinless salmon fillets (around 120g/4½oz each), cut into roughly 3cm/1¼in chunks good pinch dried chilli flakes (optional) 100ml/3½fl oz double cream ½ small lemon, finely grated zest only salt and freshly ground black pepper Method Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Three minutes before the end of the pasta cooking time, add the broccoli to the water and cook with the pasta for 3 minutes. Reserve the cooking water.Meanwhile, heat the oil in a medium non-stick frying pan and cook the spring onions, or sliced onion, for 1–3 minutes, or until softened, stirring regularly.Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz). Season generously with salt and pepper. Bring to a gentle simmer and cook the salmon for 3–4 minutes, turning occasionally (add an extra splash of water if the sauce thickens too much.) Drain the pasta and broccoli and return to the pan. Add the creamy salmon sauce and lemon zest to the pasta and broccoli. Toss together lightly and serve. Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Three minutes before the end of the pasta cooking time, add the broccoli to the water and cook with the pasta for 3 minutes. Reserve the cooking water. Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Three minutes before the end of the pasta cooking time, add the broccoli to the water and cook with the pasta for 3 minutes. Reserve the cooking water. Meanwhile, heat the oil in a medium non-stick frying pan and cook the spring onions, or sliced onion, for 1–3 minutes, or until softened, stirring regularly. Meanwhile, heat the oil in a medium non-stick frying pan and cook the spring onions, or sliced onion, for 1–3 minutes, or until softened, stirring regularly. Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz). Season generously with salt and pepper. Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz). Season generously with salt and pepper. Bring to a gentle simmer and cook the salmon for 3–4 minutes, turning occasionally (add an extra splash of water if the sauce thickens too much.) Drain the pasta and broccoli and return to the pan. Bring to a gentle simmer and cook the salmon for 3–4 minutes, turning occasionally (add an extra splash of water if the sauce thickens too much.) Drain the pasta and broccoli and return to the pan. Add the creamy salmon sauce and lemon zest to the pasta and broccoli. Toss together lightly and serve. Add the creamy salmon sauce and lemon zest to the pasta and broccoli. Toss together lightly and serve.
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"title": "Salmon and broccoli pasta recipe",
"content": "An average of 4.5 out of 5 stars from 159 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_broccoli_pasta_39926_16x9.jpg A simple salmon and broccoli pasta that’s ready in under 15 minutes. This recipe makes two generous servings or three lighter meals. It’s also very easy to double up. Based on two servings, each serving provides 869 kcal, 37g protein, 58g carbohydrates (of which 5g sugars), 52g fat (of which 21g saturates), 7g fibre and 1.2g salt. 150g/5½oz dried pasta, any kind150g/5½oz broccoli, cut into small florets1 tbsp olive oil4 spring onions, trimmed and sliced or ½ small onion, very finely sliced2 skinless salmon fillets (around 120g/4½oz each), cut into roughly 3cm/1¼in chunksgood pinch dried chilli flakes (optional)100ml/3½fl oz double cream½ small lemon, finely grated zest onlysalt and freshly ground black pepper 150g/5½oz dried pasta, any kind 150g/5½oz broccoli, cut into small florets 1 tbsp olive oil 4 spring onions, trimmed and sliced or ½ small onion, very finely sliced 2 skinless salmon fillets (around 120g/4½oz each), cut into roughly 3cm/1¼in chunks good pinch dried chilli flakes (optional) 100ml/3½fl oz double cream ½ small lemon, finely grated zest only salt and freshly ground black pepper Method Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Three minutes before the end of the pasta cooking time, add the broccoli to the water and cook with the pasta for 3 minutes. Reserve the cooking water.Meanwhile, heat the oil in a medium non-stick frying pan and cook the spring onions, or sliced onion, for 1–3 minutes, or until softened, stirring regularly.Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz). Season generously with salt and pepper. Bring to a gentle simmer and cook the salmon for 3–4 minutes, turning occasionally (add an extra splash of water if the sauce thickens too much.) Drain the pasta and broccoli and return to the pan. Add the creamy salmon sauce and lemon zest to the pasta and broccoli. Toss together lightly and serve. Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Three minutes before the end of the pasta cooking time, add the broccoli to the water and cook with the pasta for 3 minutes. Reserve the cooking water. Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally. Three minutes before the end of the pasta cooking time, add the broccoli to the water and cook with the pasta for 3 minutes. Reserve the cooking water. Meanwhile, heat the oil in a medium non-stick frying pan and cook the spring onions, or sliced onion, for 1–3 minutes, or until softened, stirring regularly. Meanwhile, heat the oil in a medium non-stick frying pan and cook the spring onions, or sliced onion, for 1–3 minutes, or until softened, stirring regularly. Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz). Season generously with salt and pepper. Add the salmon pieces and chilli, if using, and cook for about a minute, turning the salmon 3–4 times. Add the cream and a ladleful of the pasta cooking water (around 100ml/3½fl oz). Season generously with salt and pepper. Bring to a gentle simmer and cook the salmon for 3–4 minutes, turning occasionally (add an extra splash of water if the sauce thickens too much.) Drain the pasta and broccoli and return to the pan. Bring to a gentle simmer and cook the salmon for 3–4 minutes, turning occasionally (add an extra splash of water if the sauce thickens too much.) Drain the pasta and broccoli and return to the pan. Add the creamy salmon sauce and lemon zest to the pasta and broccoli. Toss together lightly and serve. Add the creamy salmon sauce and lemon zest to the pasta and broccoli. Toss together lightly and serve."
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509e52a5727d537611a55ed89822f4c75eecd8dc300f97365bcd8a1522833f1f
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Chicken kothu roti recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_kothu_84820_16x9.jpg Fried bread, eggs and a luxe chicken curry - this Tamil Sri Lankan kothu roti is the ultimate comfort food! 1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces4 tsp roasted Sri Lankan curry powder1 tbsp Greek yoghurt 2 tbsp sunflower oil½ tsp black mustard seeds½ tsp fennel seeds1 red onion, finely chopped10 fresh curry leaves4 garlic cloves, finely chopped2.5cm/1in piece ginger, peeled and finely chopped½ tsp ground turmeric3 medium vine ripened tomatoes, finely chopped300ml/10fl oz coconut milk salt and freshly ground black pepper 1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces 4 tsp roasted Sri Lankan curry powder 1 tbsp Greek yoghurt 2 tbsp sunflower oil ½ tsp black mustard seeds ½ tsp fennel seeds 1 red onion, finely chopped 10 fresh curry leaves 4 garlic cloves, finely chopped 2.5cm/1in piece ginger, peeled and finely chopped ½ tsp ground turmeric 3 medium vine ripened tomatoes, finely chopped 300ml/10fl oz coconut milk salt and freshly ground black pepper 4 frozen roti or paratha4 tbsp sunflower oil4 free-range eggs2 garlic cloves, grated1cm/½in piece ginger, peeled and grated1 leek, halved lengthways and sliced1 red onion, thinly sliced½ carrot, peeled and sliced into matchsticks2 tsp chilli powder (optional)2 tbsp soy saucesalt 4 frozen roti or paratha 4 tbsp sunflower oil 4 free-range eggs 2 garlic cloves, grated 1cm/½in piece ginger, peeled and grated 1 leek, halved lengthways and sliced 1 red onion, thinly sliced ½ carrot, peeled and sliced into matchsticks 2 tsp chilli powder (optional) 2 tbsp soy sauce salt Method Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes.To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside.Cook the frozen paratha as instructed on the packet then set aside to cool. Once cool cut into small rectangles approximate 1x2cm/½inx¾in.When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally.Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside. Cook the frozen paratha as instructed on the packet then set aside to cool. Cook the frozen paratha as instructed on the packet then set aside to cool. Once cool cut into small rectangles approximate 1x2cm/½inx¾in. Once cool cut into small rectangles approximate 1x2cm/½inx¾in. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Recipe tips Roasted Sri Lankan curry powder can be found in Asian supermarkets or ordered online.
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"title": "Chicken kothu roti recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_kothu_84820_16x9.jpg Fried bread, eggs and a luxe chicken curry - this Tamil Sri Lankan kothu roti is the ultimate comfort food! 1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces4 tsp roasted Sri Lankan curry powder1 tbsp Greek yoghurt 2 tbsp sunflower oil½ tsp black mustard seeds½ tsp fennel seeds1 red onion, finely chopped10 fresh curry leaves4 garlic cloves, finely chopped2.5cm/1in piece ginger, peeled and finely chopped½ tsp ground turmeric3 medium vine ripened tomatoes, finely chopped300ml/10fl oz coconut milk salt and freshly ground black pepper 1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces 4 tsp roasted Sri Lankan curry powder 1 tbsp Greek yoghurt 2 tbsp sunflower oil ½ tsp black mustard seeds ½ tsp fennel seeds 1 red onion, finely chopped 10 fresh curry leaves 4 garlic cloves, finely chopped 2.5cm/1in piece ginger, peeled and finely chopped ½ tsp ground turmeric 3 medium vine ripened tomatoes, finely chopped 300ml/10fl oz coconut milk salt and freshly ground black pepper 4 frozen roti or paratha4 tbsp sunflower oil4 free-range eggs2 garlic cloves, grated1cm/½in piece ginger, peeled and grated1 leek, halved lengthways and sliced1 red onion, thinly sliced½ carrot, peeled and sliced into matchsticks2 tsp chilli powder (optional)2 tbsp soy saucesalt 4 frozen roti or paratha 4 tbsp sunflower oil 4 free-range eggs 2 garlic cloves, grated 1cm/½in piece ginger, peeled and grated 1 leek, halved lengthways and sliced 1 red onion, thinly sliced ½ carrot, peeled and sliced into matchsticks 2 tsp chilli powder (optional) 2 tbsp soy sauce salt Method Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes.To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside.Cook the frozen paratha as instructed on the packet then set aside to cool. Once cool cut into small rectangles approximate 1x2cm/½inx¾in.When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally.Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside. Cook the frozen paratha as instructed on the packet then set aside to cool. Cook the frozen paratha as instructed on the packet then set aside to cool. Once cool cut into small rectangles approximate 1x2cm/½inx¾in. Once cool cut into small rectangles approximate 1x2cm/½inx¾in. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Recipe tips Roasted Sri Lankan curry powder can be found in Asian supermarkets or ordered online."
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22f495dd9bc23df3da89726945bd7fee273195e6c99262087ed91166fbf1c4b9
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Three cup chicken recipe
An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_cup_chicken_39841_16x9.jpg Ching He-Huang’s ‘three cups’ refer to the traditional Taiwanese or Chinese chicken dish that uses three key ingredients - rice wine, soy sauce and sesame oil. 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubespinch sea salt flakespinch ground white pepper1 tbsp cornflour1 tbsp rapeseed oillarge knob fresh root ginger, peeled, cut into large slices2 garlic cloves, crushed, but left whole1 red chilli, sliced into rings1 tbsp Shaoxing rice wine (or dry sherry)50ml/2fl oz low-sodium light soy sauce50ml/2fl oz toasted sesame oil1 tsp caster sugarsmall bunch Taiwanese nine-story pagoda leaf basil (or Thai basil)steamed jasmine rice, to servedollop chilli bean sauce, to serve 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes pinch sea salt flakes pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil large knob fresh root ginger, peeled, cut into large slices 2 garlic cloves, crushed, but left whole 1 red chilli, sliced into rings 1 tbsp Shaoxing rice wine (or dry sherry) 50ml/2fl oz low-sodium light soy sauce 50ml/2fl oz toasted sesame oil 1 tsp caster sugar small bunch Taiwanese nine-story pagoda leaf basil (or Thai basil) steamed jasmine rice, to serve dollop chilli bean sauce, to serve Method Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside.Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked.Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce.
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"title": "Three cup chicken recipe",
"content": "An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_cup_chicken_39841_16x9.jpg Ching He-Huang’s ‘three cups’ refer to the traditional Taiwanese or Chinese chicken dish that uses three key ingredients - rice wine, soy sauce and sesame oil. 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubespinch sea salt flakespinch ground white pepper1 tbsp cornflour1 tbsp rapeseed oillarge knob fresh root ginger, peeled, cut into large slices2 garlic cloves, crushed, but left whole1 red chilli, sliced into rings1 tbsp Shaoxing rice wine (or dry sherry)50ml/2fl oz low-sodium light soy sauce50ml/2fl oz toasted sesame oil1 tsp caster sugarsmall bunch Taiwanese nine-story pagoda leaf basil (or Thai basil)steamed jasmine rice, to servedollop chilli bean sauce, to serve 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes pinch sea salt flakes pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil large knob fresh root ginger, peeled, cut into large slices 2 garlic cloves, crushed, but left whole 1 red chilli, sliced into rings 1 tbsp Shaoxing rice wine (or dry sherry) 50ml/2fl oz low-sodium light soy sauce 50ml/2fl oz toasted sesame oil 1 tsp caster sugar small bunch Taiwanese nine-story pagoda leaf basil (or Thai basil) steamed jasmine rice, to serve dollop chilli bean sauce, to serve Method Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside.Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked.Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce. Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce."
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952e10b5d55bc685f677c98d6b130e6e786f2ee8f483245133055e9fe87566b0
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Smash burger recipe
An average of 3.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oklahoma_burger_10958_16x9.jpg This burger variation is cooked with lots of onions smashed into it for a very juicy burger experience! You can of course double or quadruple the recipe to serve more people. 2 tbsp beef dripping3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin) 1 tbsp American-style mustard (optional)3 American or burger cheese slices1 burger bun, splitburger seasoning (garlic powder, onion powder, pepper and salt)salt and freshly ground black pepper 2 tbsp beef dripping 3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry) 2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin) 1 tbsp American-style mustard (optional) 3 American or burger cheese slices 1 burger bun, split burger seasoning (garlic powder, onion powder, pepper and salt) salt and freshly ground black pepper Method Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point)Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly.Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point) Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point) Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly. Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Recipe tips Take the Oklahoma style burger to the next level by making it animal style – squirt some ballpark mustard onto the patty and onions before flipping for the ultimate regional burger combo experience.
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"title": "Smash burger recipe",
"content": "An average of 3.8 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oklahoma_burger_10958_16x9.jpg This burger variation is cooked with lots of onions smashed into it for a very juicy burger experience! You can of course double or quadruple the recipe to serve more people. 2 tbsp beef dripping3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin) 1 tbsp American-style mustard (optional)3 American or burger cheese slices1 burger bun, splitburger seasoning (garlic powder, onion powder, pepper and salt)salt and freshly ground black pepper 2 tbsp beef dripping 3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry) 2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin) 1 tbsp American-style mustard (optional) 3 American or burger cheese slices 1 burger bun, split burger seasoning (garlic powder, onion powder, pepper and salt) salt and freshly ground black pepper Method Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point)Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly.Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point) Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point) Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly. Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Recipe tips Take the Oklahoma style burger to the next level by making it animal style – squirt some ballpark mustard onto the patty and onions before flipping for the ultimate regional burger combo experience."
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a199c40ae5e0d2b86dbe7763722efe8545dd18d71700947573473f96b2e3f15e
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Homemade burger recipe
The ultimate homemade burger An average of 4.1 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicybeefburger_71357_16x9.jpg This ultimate burger recipe is simple and deluxe – you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version. 225g–250g/8–9oz beef mince, 15% fat1 level tsp saltground black pepper1 brioche burger bun (cut side toasted) 225g–250g/8–9oz beef mince, 15% fat 1 level tsp salt ground black pepper 1 brioche burger bun (cut side toasted) 1 tbsp tomato ketchup2 tbsp mayonnaise1 gherkin, finely chopped½ small red onion, finely chopped2 tbsp freshly chopped dill 1 tbsp tomato ketchup 2 tbsp mayonnaise 1 gherkin, finely chopped ½ small red onion, finely chopped 2 tbsp freshly chopped dill 2 slices smoked streaky bacon, cooked1 slice mature cheddarLittle Gem lettuce1 slice beef tomato 2 slices smoked streaky bacon, cooked 1 slice mature cheddar Little Gem lettuce 1 slice beef tomato Method Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes.For the sauce, mix all the ingredients together. Set aside.Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes. Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes. For the sauce, mix all the ingredients together. Set aside. For the sauce, mix all the ingredients together. Set aside. Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Recipe tips Use the best mince you can buy and season it well. You need some fat for flavour, so 15% fat mince is ideal. It’s important that the meat is room temperature before cooking as it will cook more evenly and make for a more tender burger.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Homemade burger recipe",
"content": "The ultimate homemade burger An average of 4.1 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicybeefburger_71357_16x9.jpg This ultimate burger recipe is simple and deluxe – you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version. 225g–250g/8–9oz beef mince, 15% fat1 level tsp saltground black pepper1 brioche burger bun (cut side toasted) 225g–250g/8–9oz beef mince, 15% fat 1 level tsp salt ground black pepper 1 brioche burger bun (cut side toasted) 1 tbsp tomato ketchup2 tbsp mayonnaise1 gherkin, finely chopped½ small red onion, finely chopped2 tbsp freshly chopped dill 1 tbsp tomato ketchup 2 tbsp mayonnaise 1 gherkin, finely chopped ½ small red onion, finely chopped 2 tbsp freshly chopped dill 2 slices smoked streaky bacon, cooked1 slice mature cheddarLittle Gem lettuce1 slice beef tomato 2 slices smoked streaky bacon, cooked 1 slice mature cheddar Little Gem lettuce 1 slice beef tomato Method Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes.For the sauce, mix all the ingredients together. Set aside.Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes. Tip the mince into a large bowl and break up with a fork. Add the salt and massage with your hands until the mixture is soft and the salt is well incorporated. Cover and leave to stand at room temperature for 25 minutes. For the sauce, mix all the ingredients together. Set aside. For the sauce, mix all the ingredients together. Set aside. Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Divide the mince mixture into two equal portions and pat into two thin burgers approximately 12cm/4½in diameter. Use a small bowl or saucer as a guide if you want them to be really neat. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Heat a non-stick frying pan over a high heat. Add the burgers and cook for a minute on each side or until browned and cooked through. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Serve the burgers and sauce in the toasted bun with the toppings of your choice. Recipe tips Use the best mince you can buy and season it well. You need some fat for flavour, so 15% fat mince is ideal. It’s important that the meat is room temperature before cooking as it will cook more evenly and make for a more tender burger."
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0212e47374bd0ed1caef5b04fdc803f4896c4b47ff539ac49c98b847cc9ea9c5
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Easy Korean fried chicken burger recipe
To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl. Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight. To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes. To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm.To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits. When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you. Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken.To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche.Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich. To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl. To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl. Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight. Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight. To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes. To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes. To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm. To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm. To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits. Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits. When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you. When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you. Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken. Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken. To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche. To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche. Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich. Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/korean_chicken_burger_02458",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy Korean fried chicken burger recipe",
"content": "To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl. Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight. To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes. To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm.To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits. When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you. Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken.To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche.Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich. To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl. To make the chicken burger, whisk the buttermilk, salt and pickle juice in a bowl. Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight. Add the chicken thighs to the buttermilk marinade, cover and leave to marinate in the fridge for at least 6 hours, but preferably overnight. To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes. To make the slaw, mix the cabbage with the pickle juice, dill, fish sauce, brown sugar and salt. Scrunch up the cabbage and the dressing together using your hands. Let the slaw sit for 30 minutes. To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm. To make the buttery Korean sauce, warm the ketchup, honey and gochujang together in a small pan, and then whisk in the butter over a low heat until it comes together. Keep warm. To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To coat the chicken, carefully heat enough oil for deep-frying in a large wok or saucepan to 170C, making sure not to fill it any higher than halfway. Place an oven tray with a drying rack or kitchen paper on it nearby. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits. Remove the chicken from the fridge. Mix together the cornflour, flour, paprika, garlic powder and salt and crush in the cornflakes, if using, with your hands. Mix in a couple of tablespoons of the buttermilk chicken marinade and smash it together to get a few crumbly bits. When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you. When the oil is hot, coat one chicken thigh in the coating, pressing the chicken firmly into the flour mix, then dust off the excess flour. Gently place the chicken in the oil away from you, so that the oil doesn’t splash back at you. Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken. Fry one or two thighs at a time for 5–7 minutes, or until the internal temperature is above 80–90C. Make sure the oil temperature doesn't drop below 140C and keep the chicken moving gently in the oil. Remove with tongs and drain on the tray. Repeat with the remaining chicken. To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche. To serve, butter the brioche buns on the cut side. Heat a large frying pan and fry the buns until golden-brown on both sides. Remove from the pan and build the burger: spread mayo on each piece of brioche, add some slaw then top with the chicken and ladle on the buttery Korean sauce. Top off with gherkins and the other slice of brioche. Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich. Taste and adjust after your first bite. More buttery Korean sauce adds more sweetness. Add pickles if it's too rich."
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faf7eb8d3722abd7f8bc36c87734aeeb91763e9fcc8548036b5ea238a3722c8e
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Easy fairy cakes recipe
If you are using butter (rather than baking spread), it's crucial to soften it first to ensure it will easily combine with the other ingredients to make light, fluffy cakes. Watch the technique video for tips on how to do this quickly. Ideally, your eggs should be at room temperature before using them to make cakes. It's not essential, but it helps prevent the batter splitting (where it starts to look grainy as you add the eggs). If your batter splits when adding eggs, mix in 1–2 spoonfuls of flour to bring it back together. It's best to use an electric hand mixer to make the cake batter, but you can use a wooden spoon if you don't have a mixer. If you are using a spoon, ensuring the butter is very soft will make this much easier. The 'soft dropping consistency' referred to in step 3, is when a spoonful of mixture drops easily into the bowl when given a gentle shake. If you want flat tops on your fairy cakes, try lowering the oven temperature by 20C and baking them for a few minutes longer than directed. Make sure you don't overfill the cases (they should be about half full). Once cooked the fairy cakes will keep for up to 3 days.
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"url": "https://www.bbc.co.uk/food/recipes/fairycakes_93711",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy fairy cakes recipe",
"content": "If you are using butter (rather than baking spread), it's crucial to soften it first to ensure it will easily combine with the other ingredients to make light, fluffy cakes. Watch the technique video for tips on how to do this quickly. Ideally, your eggs should be at room temperature before using them to make cakes. It's not essential, but it helps prevent the batter splitting (where it starts to look grainy as you add the eggs). If your batter splits when adding eggs, mix in 1–2 spoonfuls of flour to bring it back together. It's best to use an electric hand mixer to make the cake batter, but you can use a wooden spoon if you don't have a mixer. If you are using a spoon, ensuring the butter is very soft will make this much easier. The 'soft dropping consistency' referred to in step 3, is when a spoonful of mixture drops easily into the bowl when given a gentle shake. If you want flat tops on your fairy cakes, try lowering the oven temperature by 20C and baking them for a few minutes longer than directed. Make sure you don't overfill the cases (they should be about half full). Once cooked the fairy cakes will keep for up to 3 days."
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35b8ca54a04f5f2de959129727d853e9e881c05bca9f71df53977770c333f6fc
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Palak paneer recipe
An average of 4.2 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/palak_paneer_85769_16x9.jpg This quick, easy recipe for puréed spinach, golden cubes of paneer and plenty of spices will become a veggie dinner staple. Each serving provides 295 kcal, 27g protein, 12g carbohydrates (of which 7g sugars), 15g fat (of which 8g saturates), 5g fibre and 1.8g salt. 500g/1lb 2oz spinach500ml/18fl oz boiling water3 tsp cornmeal or fine polenta4 tsp ghee or 6 tsp sunflower or rapeseed oil400g/14oz paneer, cut into chunks1 tsp cumin seeds 20g/¾oz fresh root ginger, peeled and grated 20g/¾oz garlic, finely chopped125g/4½oz onion, finely chopped 2–3 small green chillies, seeds in (bird’s eye or similar), chopped1 tsp ground turmeric 2 tsp garam masala 1 tsp salt 500g/1lb 2oz spinach 500ml/18fl oz boiling water 3 tsp cornmeal or fine polenta 4 tsp ghee or 6 tsp sunflower or rapeseed oil 400g/14oz paneer, cut into chunks 1 tsp cumin seeds 20g/¾oz fresh root ginger, peeled and grated 20g/¾oz garlic, finely chopped 125g/4½oz onion, finely chopped 2–3 small green chillies, seeds in (bird’s eye or similar), chopped 1 tsp ground turmeric 2 tsp garam masala 1 tsp salt Method Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl. Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside. Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside.In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened.Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes. Serve hot with a flatbread or plain rice. Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl. Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl. Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside. Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside. Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside. Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside. In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened. In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened. Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes. Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes. Serve hot with a flatbread or plain rice. Serve hot with a flatbread or plain rice. Recipe tips Replace the spinach with chard, cavolo nero or kale, if you like.
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"title": "Palak paneer recipe",
"content": "An average of 4.2 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/palak_paneer_85769_16x9.jpg This quick, easy recipe for puréed spinach, golden cubes of paneer and plenty of spices will become a veggie dinner staple. Each serving provides 295 kcal, 27g protein, 12g carbohydrates (of which 7g sugars), 15g fat (of which 8g saturates), 5g fibre and 1.8g salt. 500g/1lb 2oz spinach500ml/18fl oz boiling water3 tsp cornmeal or fine polenta4 tsp ghee or 6 tsp sunflower or rapeseed oil400g/14oz paneer, cut into chunks1 tsp cumin seeds 20g/¾oz fresh root ginger, peeled and grated 20g/¾oz garlic, finely chopped125g/4½oz onion, finely chopped 2–3 small green chillies, seeds in (bird’s eye or similar), chopped1 tsp ground turmeric 2 tsp garam masala 1 tsp salt 500g/1lb 2oz spinach 500ml/18fl oz boiling water 3 tsp cornmeal or fine polenta 4 tsp ghee or 6 tsp sunflower or rapeseed oil 400g/14oz paneer, cut into chunks 1 tsp cumin seeds 20g/¾oz fresh root ginger, peeled and grated 20g/¾oz garlic, finely chopped 125g/4½oz onion, finely chopped 2–3 small green chillies, seeds in (bird’s eye or similar), chopped 1 tsp ground turmeric 2 tsp garam masala 1 tsp salt Method Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl. Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside. Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside.In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened.Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes. Serve hot with a flatbread or plain rice. Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl. Tip the spinach into a saucepan and pour over the water. Bring to the boil and cook for 4–5 minutes until tender. Drain, reserving 50ml/2fl oz of the cooking water. Transfer the cooked spinach to a bowl. Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside. Add the cornmeal to the cooked spinach, along with the reserved water. Blend to a smooth purée with a stick blender. Set aside. Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside. Heat 2 teaspoons of the ghee or oil in pan over a medium heat, then fry the paneer chunks until evenly browned on all sides. Transfer to a plate and set aside. In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened. In the same pan, heat the remaining ghee or oil, then add the cumin seeds. As soon as they begin to sizzle, add the ginger and garlic and cook for 1 minute. Add the onion and chillies and cook for another 7–8 minutes on a medium heat until the onions are softened. Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes. Stir in the turmeric, garam masala and salt and cook for 1 minute more. Stir in the puréed spinach, lower the heat and cover the pan. Cook for another 4 minutes, then add the cooked paneer and cook for a further 2 minutes. Serve hot with a flatbread or plain rice. Serve hot with a flatbread or plain rice. Recipe tips Replace the spinach with chard, cavolo nero or kale, if you like."
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0e21087a985c5209466492dad6e59825702b754cf3afb2449252753dde2a40b0
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Dumpling salad recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dumpling_salad_33110_16x9.jpg A crunchy and satisfying salad of fried Japanese dumplings and an Asian slaw tossed in a ginger, honey and sriracha dressing. Drizzle with spicy mayo to serve. 1 tbsp oil, for frying12 frozen gyoza dumplings (any flavour works, vegetarian if needed)1 large carrot, peeled½ cucumber, deseeded150g/5½oz red cabbage10g/⅓oz mint10g/⅓oz coriander1 tbsp sesame seeds, toasted40g/1½oz peanuts or cashews, toasted and roughly chopped 1 tbsp oil, for frying 12 frozen gyoza dumplings (any flavour works, vegetarian if needed) 1 large carrot, peeled ½ cucumber, deseeded 150g/5½oz red cabbage 10g/⅓oz mint 10g/⅓oz coriander 1 tbsp sesame seeds, toasted 40g/1½oz peanuts or cashews, toasted and roughly chopped 1 small thumb-size piece fresh root ginger, finely grated2 tbsp reduced salt soy sauce2 tsp sriracha1½ tbsp runny honey2 tsp rice wine vinegar 1 small thumb-size piece fresh root ginger, finely grated 2 tbsp reduced salt soy sauce 2 tsp sriracha 1½ tbsp runny honey 2 tsp rice wine vinegar 30g/1oz mayonnaise30g/1oz sriracha½ lime 30g/1oz mayonnaise 30g/1oz sriracha ½ lime Method To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3–4 minutes until golden and crisp on the bottom.Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4–5 minutes, or until they are cooked through.Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl.Finely chop the mint and coriander and add to the bowl along with the sesame seeds. To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated.When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl. Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts. To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3–4 minutes until golden and crisp on the bottom. To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3–4 minutes until golden and crisp on the bottom. Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4–5 minutes, or until they are cooked through. Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4–5 minutes, or until they are cooked through. Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl. Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl. Finely chop the mint and coriander and add to the bowl along with the sesame seeds. Finely chop the mint and coriander and add to the bowl along with the sesame seeds. To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated. To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated. When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl. When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl. Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts. Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts. Recipe tips This salad is extremely versatile and great for using up veggies already in your fridge – just think crunchy! White cabbage works fine instead of red and raw courgette is a brilliant addition – as are radishes for a little more zing and crunch. You can buy ready toasted sesame seeds, or toast them in a dry frying pan for a few minutes until golden. A small bunch of herbs from the supermarket is 30g/1oz, so you will need a third of a bag of mint and coriander. A Y-shaped peeler is ideal for making the carrot ribbons, but any vegetable peeler will do.
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"title": "Dumpling salad recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dumpling_salad_33110_16x9.jpg A crunchy and satisfying salad of fried Japanese dumplings and an Asian slaw tossed in a ginger, honey and sriracha dressing. Drizzle with spicy mayo to serve. 1 tbsp oil, for frying12 frozen gyoza dumplings (any flavour works, vegetarian if needed)1 large carrot, peeled½ cucumber, deseeded150g/5½oz red cabbage10g/⅓oz mint10g/⅓oz coriander1 tbsp sesame seeds, toasted40g/1½oz peanuts or cashews, toasted and roughly chopped 1 tbsp oil, for frying 12 frozen gyoza dumplings (any flavour works, vegetarian if needed) 1 large carrot, peeled ½ cucumber, deseeded 150g/5½oz red cabbage 10g/⅓oz mint 10g/⅓oz coriander 1 tbsp sesame seeds, toasted 40g/1½oz peanuts or cashews, toasted and roughly chopped 1 small thumb-size piece fresh root ginger, finely grated2 tbsp reduced salt soy sauce2 tsp sriracha1½ tbsp runny honey2 tsp rice wine vinegar 1 small thumb-size piece fresh root ginger, finely grated 2 tbsp reduced salt soy sauce 2 tsp sriracha 1½ tbsp runny honey 2 tsp rice wine vinegar 30g/1oz mayonnaise30g/1oz sriracha½ lime 30g/1oz mayonnaise 30g/1oz sriracha ½ lime Method To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3–4 minutes until golden and crisp on the bottom.Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4–5 minutes, or until they are cooked through.Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl.Finely chop the mint and coriander and add to the bowl along with the sesame seeds. To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated.When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl. Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts. To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3–4 minutes until golden and crisp on the bottom. To make the salad, heat the oil a large frying pan over a medium to high heat. Place in the gyoza, flat side down, and fry for 3–4 minutes until golden and crisp on the bottom. Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4–5 minutes, or until they are cooked through. Once golden, add 50ml/2fl oz water to the pan. Cover with a lid and steam the gyozas for a further 4–5 minutes, or until they are cooked through. Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl. Meanwhile, using a vegetable peeler, peel the carrot into wide ribbons and place in a large bowl. Slice the cucumber and shred the cabbage thinly, then add to the bowl. Finely chop the mint and coriander and add to the bowl along with the sesame seeds. Finely chop the mint and coriander and add to the bowl along with the sesame seeds. To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated. To make the dressing, whisk together all the ingredients until combined. Pour over the prepared vegetables and toss the vegetables in the dressing to ensure they are completely coated. When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl. When you’re ready to serve, make the spicy mayo. Stir together the mayonnaise, sriracha and a squeeze of lime in a small bowl. Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts. Divide the dressed vegetables between two plates or bowls, then top with the cooked gyozas. Drizzle over the spicy mayo and finish by scattering over the nuts. Recipe tips This salad is extremely versatile and great for using up veggies already in your fridge – just think crunchy! White cabbage works fine instead of red and raw courgette is a brilliant addition – as are radishes for a little more zing and crunch. You can buy ready toasted sesame seeds, or toast them in a dry frying pan for a few minutes until golden. A small bunch of herbs from the supermarket is 30g/1oz, so you will need a third of a bag of mint and coriander. A Y-shaped peeler is ideal for making the carrot ribbons, but any vegetable peeler will do."
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624de4a974d6d2a698ac6fa37870428fb82644f2e3cddc4050a3c881d685e99d
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Chicken 65 recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_65_51068_16x9.jpg This spicy chicken is cooled with a fresh, creamy green dressing. To make it into a main course, wrap it in a paratha or serve over rice. 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp salt1 tsp white pepper 2 tbsp curry powder ½ tsp ground turmeric ½ tsp chilli powder1 tbsp paprika 1 lemon, juice only2 tbsp sunflower oil, plus extra for shallow frying2 tbsp cornflour 600g/1lb 5oz chicken thighs, boneless, skin removed, cut into 2cm/¾in cubes 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp salt 1 tsp white pepper 2 tbsp curry powder ½ tsp ground turmeric ½ tsp chilli powder 1 tbsp paprika 1 lemon, juice only 2 tbsp sunflower oil, plus extra for shallow frying 2 tbsp cornflour 600g/1lb 5oz chicken thighs, boneless, skin removed, cut into 2cm/¾in cubes 10g fresh mint leaves10g fresh coriander leavessmall handful spinach leaves1 green chilli (optional)1 tbsp garlic paste 1 tbsp ginger paste 1 lime, juice only½ tsp ground cumin ½ tsp salt2 tbsp Greek-style yoghurt 10g fresh mint leaves 10g fresh coriander leaves small handful spinach leaves 1 green chilli (optional) 1 tbsp garlic paste 1 tbsp ginger paste 1 lime, juice only ½ tsp ground cumin ½ tsp salt 2 tbsp Greek-style yoghurt 2–3 tbsp sunflower oil1 tsp cumin seeds ½ tsp black mustard seeds 4 dried red chillies, cut in half and seeds removed10 curry leaves 1 tbsp garlic paste 1 tbsp ginger paste 1 red onion, finely sliced2 tbsp Greek-style yoghurt 1 tbsp tomato purée 2–3 tbsp sunflower oil 1 tsp cumin seeds ½ tsp black mustard seeds 4 dried red chillies, cut in half and seeds removed 10 curry leaves 1 tbsp garlic paste 1 tbsp ginger paste 1 red onion, finely sliced 2 tbsp Greek-style yoghurt 1 tbsp tomato purée Method To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well.Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken.Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing. To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well. Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken. Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken. Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing. Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing.
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"title": "Chicken 65 recipe",
"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_65_51068_16x9.jpg This spicy chicken is cooled with a fresh, creamy green dressing. To make it into a main course, wrap it in a paratha or serve over rice. 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp salt1 tsp white pepper 2 tbsp curry powder ½ tsp ground turmeric ½ tsp chilli powder1 tbsp paprika 1 lemon, juice only2 tbsp sunflower oil, plus extra for shallow frying2 tbsp cornflour 600g/1lb 5oz chicken thighs, boneless, skin removed, cut into 2cm/¾in cubes 1 tbsp garlic paste 1 tbsp ginger paste ½ tsp salt 1 tsp white pepper 2 tbsp curry powder ½ tsp ground turmeric ½ tsp chilli powder 1 tbsp paprika 1 lemon, juice only 2 tbsp sunflower oil, plus extra for shallow frying 2 tbsp cornflour 600g/1lb 5oz chicken thighs, boneless, skin removed, cut into 2cm/¾in cubes 10g fresh mint leaves10g fresh coriander leavessmall handful spinach leaves1 green chilli (optional)1 tbsp garlic paste 1 tbsp ginger paste 1 lime, juice only½ tsp ground cumin ½ tsp salt2 tbsp Greek-style yoghurt 10g fresh mint leaves 10g fresh coriander leaves small handful spinach leaves 1 green chilli (optional) 1 tbsp garlic paste 1 tbsp ginger paste 1 lime, juice only ½ tsp ground cumin ½ tsp salt 2 tbsp Greek-style yoghurt 2–3 tbsp sunflower oil1 tsp cumin seeds ½ tsp black mustard seeds 4 dried red chillies, cut in half and seeds removed10 curry leaves 1 tbsp garlic paste 1 tbsp ginger paste 1 red onion, finely sliced2 tbsp Greek-style yoghurt 1 tbsp tomato purée 2–3 tbsp sunflower oil 1 tsp cumin seeds ½ tsp black mustard seeds 4 dried red chillies, cut in half and seeds removed 10 curry leaves 1 tbsp garlic paste 1 tbsp ginger paste 1 red onion, finely sliced 2 tbsp Greek-style yoghurt 1 tbsp tomato purée Method To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well.Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken.Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing. To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. To make the marinated chicken, mix all of the ingredients together in a large bowl using your hands. Cover and chill in the fridge for at least 30 minutes, ideally overnight. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. Heat the oil for shallow frying in a deep frying pan. Shallow fry the chicken until it is crispy on all sides and cooked through. (This can also be done in an air fryer for 20 minutes at 200C, turning halfway through cooking.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. To make the mint and coriander dressing, blend all of the ingredients together. If you don't have a blender, finely chop the herbs, spinach and chilli (if using), and mix with the remaining ingredients (it'll still taste great, it just won't be quite so green in colour.) Set aside. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well. For the coating, heat the oil in a large frying pan or wok. Add the cumin seeds and black mustard seeds. Once the seeds start to spit, add the dried chillies, curry leaves, garlic paste, ginger paste and red onion and mix everything together well. Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken. Cook until the onion starts to colour and soften. Add the yoghurt and tomato purée and mix until it is a deep red colour. Stir in the chicken. Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing. Toss everything together well and serve. This can be served on its own as a snack or starter with the mint and coriander dressing drizzled over the top. It can also be served as a main with rice on the side and dressing on top, or in a wrap or paratha with pickled onions, salad leaves and dressing."
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49041f9e084352ee0b17e59345c154bd3d7af50c99329fc3253b77a2bcc674ce
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Mexican fish and sweet potato salad recipe
An average of 0.0 out of 5 stars from 0 ratings This Mexican feast combines spiced fish cooked in banana leaves with a fresh and crunchy salad. 50ml/2fl oz fresh orange juice or 1 medium orange, juice only50ml/2fl oz fresh lime juice or 1 lime, juice only1 red onion, halved and very thinly sliced 1 habanero chilli, deseeded and finely chopped1½ tsp dried Mexican oregano or 1 tsp oregano1 tsp salt 50ml/2fl oz fresh orange juice or 1 medium orange, juice only 50ml/2fl oz fresh lime juice or 1 lime, juice only 1 red onion, halved and very thinly sliced 1 habanero chilli, deseeded and finely chopped 1½ tsp dried Mexican oregano or 1 tsp oregano 1 tsp salt 1 tsp ground coriander1 tsp ground cumin2 tsp black peppercorns 4 allspice berries2 tbsp annatto seeds4 cloves5 garlic cloves, crushedpinch chipotle powder2 tsp dried oregano50ml/2fl oz fresh orange juice or 1 medium orange, juice only50ml/2fl oz cider vinegar1 tsp olive oil 600g/1lb 5oz white fish fillets, such as cod, hake or bass4 banana leaves (optional)sea salt 1 tsp ground coriander 1 tsp ground cumin 2 tsp black peppercorns 4 allspice berries 2 tbsp annatto seeds 4 cloves 5 garlic cloves, crushed pinch chipotle powder 2 tsp dried oregano 50ml/2fl oz fresh orange juice or 1 medium orange, juice only 50ml/2fl oz cider vinegar 1 tsp olive oil 600g/1lb 5oz white fish fillets, such as cod, hake or bass 4 banana leaves (optional) sea salt 1 small red onion, finely chopped2 green chillies, finely chopped1 tbsp finely chopped piquillo or roasted red peppers3 tbsp olive oil1 lime, juice onlycayenne peppersalt and freshly ground black pepper 1 small red onion, finely chopped 2 green chillies, finely chopped 1 tbsp finely chopped piquillo or roasted red peppers 3 tbsp olive oil 1 lime, juice only cayenne pepper salt and freshly ground black pepper 2 large sweet potatoes, peeled and thinly sliced 2 corn tortillas, cut into 1cm/½in wide strips2 tbsp olive oil 1 yellow pepper, finely chopped2 avocadoes peeled, stoned and sliced100g/3½oz cherry tomatoes, halved 70g/3oz feta or goats' cheese, crumbled 1 bunch watercress1 tbsp chopped coriander1 tbsp chopped mint 2 large sweet potatoes, peeled and thinly sliced 2 corn tortillas, cut into 1cm/½in wide strips 2 tbsp olive oil 1 yellow pepper, finely chopped 2 avocadoes peeled, stoned and sliced 100g/3½oz cherry tomatoes, halved 70g/3oz feta or goats' cheese, crumbled 1 bunch watercress 1 tbsp chopped coriander 1 tbsp chopped mint Method To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink.To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds.Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth.Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight. Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper. To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3.Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing. Toast the tortilla slices in the oven for 5–7 minutes, until crisp. Mix the tortilla slices with the remaining salad ingredients and toss in the dressing. To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened. Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes. To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa. To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink. To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink. To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds. To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds. Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth. Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth. Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight. Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight. Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper. Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper. To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3. To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3. Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing. Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing. Toast the tortilla slices in the oven for 5–7 minutes, until crisp. Toast the tortilla slices in the oven for 5–7 minutes, until crisp. Mix the tortilla slices with the remaining salad ingredients and toss in the dressing. Mix the tortilla slices with the remaining salad ingredients and toss in the dressing. To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened. To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened. Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes. Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes. To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa. To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa. Recipe tips If you can't get hold of banana leaves, wrap the fish in kitchen foil before cooking.
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"title": "Mexican fish and sweet potato salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This Mexican feast combines spiced fish cooked in banana leaves with a fresh and crunchy salad. 50ml/2fl oz fresh orange juice or 1 medium orange, juice only50ml/2fl oz fresh lime juice or 1 lime, juice only1 red onion, halved and very thinly sliced 1 habanero chilli, deseeded and finely chopped1½ tsp dried Mexican oregano or 1 tsp oregano1 tsp salt 50ml/2fl oz fresh orange juice or 1 medium orange, juice only 50ml/2fl oz fresh lime juice or 1 lime, juice only 1 red onion, halved and very thinly sliced 1 habanero chilli, deseeded and finely chopped 1½ tsp dried Mexican oregano or 1 tsp oregano 1 tsp salt 1 tsp ground coriander1 tsp ground cumin2 tsp black peppercorns 4 allspice berries2 tbsp annatto seeds4 cloves5 garlic cloves, crushedpinch chipotle powder2 tsp dried oregano50ml/2fl oz fresh orange juice or 1 medium orange, juice only50ml/2fl oz cider vinegar1 tsp olive oil 600g/1lb 5oz white fish fillets, such as cod, hake or bass4 banana leaves (optional)sea salt 1 tsp ground coriander 1 tsp ground cumin 2 tsp black peppercorns 4 allspice berries 2 tbsp annatto seeds 4 cloves 5 garlic cloves, crushed pinch chipotle powder 2 tsp dried oregano 50ml/2fl oz fresh orange juice or 1 medium orange, juice only 50ml/2fl oz cider vinegar 1 tsp olive oil 600g/1lb 5oz white fish fillets, such as cod, hake or bass 4 banana leaves (optional) sea salt 1 small red onion, finely chopped2 green chillies, finely chopped1 tbsp finely chopped piquillo or roasted red peppers3 tbsp olive oil1 lime, juice onlycayenne peppersalt and freshly ground black pepper 1 small red onion, finely chopped 2 green chillies, finely chopped 1 tbsp finely chopped piquillo or roasted red peppers 3 tbsp olive oil 1 lime, juice only cayenne pepper salt and freshly ground black pepper 2 large sweet potatoes, peeled and thinly sliced 2 corn tortillas, cut into 1cm/½in wide strips2 tbsp olive oil 1 yellow pepper, finely chopped2 avocadoes peeled, stoned and sliced100g/3½oz cherry tomatoes, halved 70g/3oz feta or goats' cheese, crumbled 1 bunch watercress1 tbsp chopped coriander1 tbsp chopped mint 2 large sweet potatoes, peeled and thinly sliced 2 corn tortillas, cut into 1cm/½in wide strips 2 tbsp olive oil 1 yellow pepper, finely chopped 2 avocadoes peeled, stoned and sliced 100g/3½oz cherry tomatoes, halved 70g/3oz feta or goats' cheese, crumbled 1 bunch watercress 1 tbsp chopped coriander 1 tbsp chopped mint Method To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink.To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds.Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth.Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight. Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper. To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3.Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing. Toast the tortilla slices in the oven for 5–7 minutes, until crisp. Mix the tortilla slices with the remaining salad ingredients and toss in the dressing. To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened. Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes. To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa. To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink. To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink. To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds. To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds. Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth. Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth. Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight. Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight. Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper. Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper. To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3. To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3. Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing. Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing. Toast the tortilla slices in the oven for 5–7 minutes, until crisp. Toast the tortilla slices in the oven for 5–7 minutes, until crisp. Mix the tortilla slices with the remaining salad ingredients and toss in the dressing. Mix the tortilla slices with the remaining salad ingredients and toss in the dressing. To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened. To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened. Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes. Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes. To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa. To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa. Recipe tips If you can't get hold of banana leaves, wrap the fish in kitchen foil before cooking."
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d97899129b3befe50e4d52d1a821f721325be168defb72e0102f3810ea70420b
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Roasted vegetable gnocchi bake recipe
You’ll find gnocchi (Italian potato dumplings) alongside fresh pasta in the supermarket. Ambient gnocchi (from the dried pasta aisle) would work too, but the results won’t be as tender. Leftover, uncooked gnocchi will keep in the fridge, wrapped tightly, for a couple of days or can be frozen for up to 1 month (cook from frozen when you want to use it). Drain the mozzarella well and pat dry with kitchen paper or a clean tea towel before tearing. Fresh pesto has a much better colour and flavour than the jarred kind. It’s usually sold in small tubs in the fresh pasta and pizza aisle of the supermarket. Shop-bought fresh pestos tend to be vegetarian, but it's worth checking if. Or you can make your own. Leftover pesto will store well in the fridge for a few days and can be frozen for at least a month. Use for tossing with pasta, topping soups, spreading into panini-style sandwiches and making into Italian-style dips or toppings for grilled meat and fish. Passata is usually sold in bottles or cartons, and you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, as the smooth texture is perfect for quick sauces. If you have any leftover, keep in a covered container in the fridge for up to 2 days, or freeze. Use for pasta sauces, casseroles and curries as well as saucy bakes like this one. 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.
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"url": "https://www.bbc.co.uk/food/recipes/roasted_vegetable_00702",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted vegetable gnocchi bake recipe",
"content": "You’ll find gnocchi (Italian potato dumplings) alongside fresh pasta in the supermarket. Ambient gnocchi (from the dried pasta aisle) would work too, but the results won’t be as tender. Leftover, uncooked gnocchi will keep in the fridge, wrapped tightly, for a couple of days or can be frozen for up to 1 month (cook from frozen when you want to use it). Drain the mozzarella well and pat dry with kitchen paper or a clean tea towel before tearing. Fresh pesto has a much better colour and flavour than the jarred kind. It’s usually sold in small tubs in the fresh pasta and pizza aisle of the supermarket. Shop-bought fresh pestos tend to be vegetarian, but it's worth checking if. Or you can make your own. Leftover pesto will store well in the fridge for a few days and can be frozen for at least a month. Use for tossing with pasta, topping soups, spreading into panini-style sandwiches and making into Italian-style dips or toppings for grilled meat and fish. Passata is usually sold in bottles or cartons, and you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, as the smooth texture is perfect for quick sauces. If you have any leftover, keep in a covered container in the fridge for up to 2 days, or freeze. Use for pasta sauces, casseroles and curries as well as saucy bakes like this one. 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."
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"domain": "Food & Cooking",
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c798095be120d13f9eebe5e799dcf8a5afaadbd19a106fa176a014739ef376ec
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Ricotta pesto recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ricotta_and_pesto_dip_45561_16x9.jpg This is perfect as a dip served with cured meat, bread, hard boiled eggs and olives, or for tossing with pasta. 20g/¾oz pine nuts50g/1¾oz fresh basil leaves2 garlic cloves, roughly choppedpinch sea salt4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)125ml/4fl oz light extra virgin olive oil275g/9½oz ricotta 20g/¾oz pine nuts 50g/1¾oz fresh basil leaves 2 garlic cloves, roughly chopped pinch sea salt 4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese) 125ml/4fl oz light extra virgin olive oil 275g/9½oz ricotta Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes.Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing.Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Serve with pasta or as a dip. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes. Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing. Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing. Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Serve with pasta or as a dip. Serve with pasta or as a dip.
|
{
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ricotta_and_pesto_dip_45561",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ricotta pesto 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/ricotta_and_pesto_dip_45561_16x9.jpg This is perfect as a dip served with cured meat, bread, hard boiled eggs and olives, or for tossing with pasta. 20g/¾oz pine nuts50g/1¾oz fresh basil leaves2 garlic cloves, roughly choppedpinch sea salt4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)125ml/4fl oz light extra virgin olive oil275g/9½oz ricotta 20g/¾oz pine nuts 50g/1¾oz fresh basil leaves 2 garlic cloves, roughly chopped pinch sea salt 4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese) 125ml/4fl oz light extra virgin olive oil 275g/9½oz ricotta Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes.Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing.Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Serve with pasta or as a dip. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes. Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing. Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing. Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Serve with pasta or as a dip. Serve with pasta or as a dip."
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0933beee18da03c8da6afd06993318fd7c67b51d0d2f00e43b6333e086ff43d4
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Strawberry mojito recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_mojito_65484_16x9.jpg A refreshing twist on the classic mojito, this is a brilliant accompaniment to a summer barbecue. Try using different in-season fruits in place of the strawberries to find your favourite. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz white rum25ml/1fl oz freshly squeezed lime juice8-10 mint leaves1 fresh strawberry, hulled and quarteredpinch ground black pepperhandful ice, crushedsplash soda water (about 25ml/1fl oz )fresh mint sprig, to garnish 50ml/2fl oz white rum 25ml/1fl oz freshly squeezed lime juice 8-10 mint leaves 1 fresh strawberry, hulled and quartered pinch ground black pepper handful ice, crushed splash soda water (about 25ml/1fl oz ) fresh mint sprig, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last.Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour.Add more crushed ice on top and then garnish with the mint sprig. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last. Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last. Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour. Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour. Add more crushed ice on top and then garnish with the mint sprig. Add more crushed ice on top and then garnish with the mint sprig. Recipe tips Before adding more crushed ice to finish the drink, try moving some of the mint leaves to the side of the glass. This won’t affect the taste but makes it look great! Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make a bigger batch. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
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"url": "https://www.bbc.co.uk/food/recipes/strawberry_mojito_65484",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberry mojito recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_mojito_65484_16x9.jpg A refreshing twist on the classic mojito, this is a brilliant accompaniment to a summer barbecue. Try using different in-season fruits in place of the strawberries to find your favourite. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz white rum25ml/1fl oz freshly squeezed lime juice8-10 mint leaves1 fresh strawberry, hulled and quarteredpinch ground black pepperhandful ice, crushedsplash soda water (about 25ml/1fl oz )fresh mint sprig, to garnish 50ml/2fl oz white rum 25ml/1fl oz freshly squeezed lime juice 8-10 mint leaves 1 fresh strawberry, hulled and quartered pinch ground black pepper handful ice, crushed splash soda water (about 25ml/1fl oz ) fresh mint sprig, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last.Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour.Add more crushed ice on top and then garnish with the mint sprig. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last. Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last. Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour. Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour. Add more crushed ice on top and then garnish with the mint sprig. Add more crushed ice on top and then garnish with the mint sprig. Recipe tips Before adding more crushed ice to finish the drink, try moving some of the mint leaves to the side of the glass. This won’t affect the taste but makes it look great! Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make a bigger batch. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge."
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97c96edc04bb63642af0625f9392cb97a2fb36c7a384cc05387664f1994c74bf
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Pimm’s recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimms_93164_16x9.jpg The true taste of a British summer! Scale up the recipe for the perfect garden party sharer, and try using ginger ale instead of lemonade if you’d like a slightly less sweet drink. 2 handfuls ice240ml/8¾fl oz Pimm’s No.1 Cup600ml/20fl oz lemonade or ginger ale4 strawberries, slicedcucumber wheels, to garnishfresh mint sprigs, to garnish 2 handfuls ice 240ml/8¾fl oz Pimm’s No.1 Cup 600ml/20fl oz lemonade or ginger ale 4 strawberries, sliced cucumber wheels, to garnish fresh mint sprigs, to garnish Method Fill a jug or four highball glasses with ice, then pour over the Pimm’s.Top with the lemonade or ginger ale and stir carefully to combine.Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs. Fill a jug or four highball glasses with ice, then pour over the Pimm’s. Fill a jug or four highball glasses with ice, then pour over the Pimm’s. Top with the lemonade or ginger ale and stir carefully to combine. Top with the lemonade or ginger ale and stir carefully to combine. Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs. Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs.
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"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimms_93164_16x9.jpg The true taste of a British summer! Scale up the recipe for the perfect garden party sharer, and try using ginger ale instead of lemonade if you’d like a slightly less sweet drink. 2 handfuls ice240ml/8¾fl oz Pimm’s No.1 Cup600ml/20fl oz lemonade or ginger ale4 strawberries, slicedcucumber wheels, to garnishfresh mint sprigs, to garnish 2 handfuls ice 240ml/8¾fl oz Pimm’s No.1 Cup 600ml/20fl oz lemonade or ginger ale 4 strawberries, sliced cucumber wheels, to garnish fresh mint sprigs, to garnish Method Fill a jug or four highball glasses with ice, then pour over the Pimm’s.Top with the lemonade or ginger ale and stir carefully to combine.Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs. Fill a jug or four highball glasses with ice, then pour over the Pimm’s. Fill a jug or four highball glasses with ice, then pour over the Pimm’s. Top with the lemonade or ginger ale and stir carefully to combine. Top with the lemonade or ginger ale and stir carefully to combine. Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs. Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs."
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43af314c63fde48b4cb9e005a759a90253766cfee76fa5614fd4c99751bec3d7
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White wine sangria recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_wine_sangria_06901_16x9.jpg A perfect drink for summertime entertaining. You can vary the fruits and use other seasonal berries and stone fruits, such as peaches and plums. Softening the fruit in the sugar and cinnamon helps to impart some of the fruit flavour into the drink. 1 apricot, stone removed and chopped1 nectarine, stone removed and chopped1 orange, peeled and chopped3–4 strawberries, hulled and sliced1 tsp caster sugarpinch ground cinnamon325ml/11fl oz Spanish white wine, such as white Rioja 50ml/2fl oz triple sec150ml/5fl oz ginger aleice 1 apricot, stone removed and chopped 1 nectarine, stone removed and chopped 1 orange, peeled and chopped 3–4 strawberries, hulled and sliced 1 tsp caster sugar pinch ground cinnamon 325ml/11fl oz Spanish white wine, such as white Rioja 50ml/2fl oz triple sec 150ml/5fl oz ginger ale ice Method Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Recipe tips You can use lemonade instead of ginger ale for a sweeter finish.
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"title": "White wine sangria recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_wine_sangria_06901_16x9.jpg A perfect drink for summertime entertaining. You can vary the fruits and use other seasonal berries and stone fruits, such as peaches and plums. Softening the fruit in the sugar and cinnamon helps to impart some of the fruit flavour into the drink. 1 apricot, stone removed and chopped1 nectarine, stone removed and chopped1 orange, peeled and chopped3–4 strawberries, hulled and sliced1 tsp caster sugarpinch ground cinnamon325ml/11fl oz Spanish white wine, such as white Rioja 50ml/2fl oz triple sec150ml/5fl oz ginger aleice 1 apricot, stone removed and chopped 1 nectarine, stone removed and chopped 1 orange, peeled and chopped 3–4 strawberries, hulled and sliced 1 tsp caster sugar pinch ground cinnamon 325ml/11fl oz Spanish white wine, such as white Rioja 50ml/2fl oz triple sec 150ml/5fl oz ginger ale ice Method Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Recipe tips You can use lemonade instead of ginger ale for a sweeter finish."
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bd4845037a1c51a4c7c7e502b774778ab87756f89c72efe31c0939535ebc2352
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Classic lemon tart recipe - BBC Food recipe
An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classiclemontart_86198_16x9.jpg This classic lemon tart recipe is a light, quick and easy dessert - perfect for any occasion. 5 free-range eggs190g/6¾oz caster sugar250ml/9fl oz double cream4 lemons, juice and zestbutter, for greasingflour, for dusting225g/8oz ready-made sweet shortcrust pastryicing sugar, for dusting 5 free-range eggs 190g/6¾oz caster sugar 250ml/9fl oz double cream 4 lemons, juice and zest butter, for greasing flour, for dusting 225g/8oz ready-made sweet shortcrust pastry icing sugar, for dusting 110g/4oz mild goats' cheese50ml/2fl oz double cream2 tbsp icing sugar 110g/4oz mild goats' cheese 50ml/2fl oz double cream 2 tbsp icing sugar Method Preheat the oven to 200C/400F/Gas 6.For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.Preheat the grill to medium. Dust the top of the tart generously with icing sugar then place under the grill until caramelised.For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well.To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans. Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned. Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned. Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown. Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown. Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours. Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours. Preheat the grill to medium. Dust the top of the tart generously with icing sugar then place under the grill until caramelised. Preheat the grill to medium. Dust the top of the tart generously with icing sugar then place under the grill until caramelised. For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well. For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well. To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream. To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream.
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"title": "Classic lemon tart recipe - BBC Food recipe",
"content": "An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classiclemontart_86198_16x9.jpg This classic lemon tart recipe is a light, quick and easy dessert - perfect for any occasion. 5 free-range eggs190g/6¾oz caster sugar250ml/9fl oz double cream4 lemons, juice and zestbutter, for greasingflour, for dusting225g/8oz ready-made sweet shortcrust pastryicing sugar, for dusting 5 free-range eggs 190g/6¾oz caster sugar 250ml/9fl oz double cream 4 lemons, juice and zest butter, for greasing flour, for dusting 225g/8oz ready-made sweet shortcrust pastry icing sugar, for dusting 110g/4oz mild goats' cheese50ml/2fl oz double cream2 tbsp icing sugar 110g/4oz mild goats' cheese 50ml/2fl oz double cream 2 tbsp icing sugar Method Preheat the oven to 200C/400F/Gas 6.For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.Preheat the grill to medium. Dust the top of the tart generously with icing sugar then place under the grill until caramelised.For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well.To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans. Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned. Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned. Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown. Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown. Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours. Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours. Preheat the grill to medium. Dust the top of the tart generously with icing sugar then place under the grill until caramelised. Preheat the grill to medium. Dust the top of the tart generously with icing sugar then place under the grill until caramelised. For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well. For the goats' cheese cream, place the goats' cheese into a bowl with the cream and icing sugar and mix well. To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream. To serve, cut the tart into wedges and serve with a spoonful of the goats' cheese cream."
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Flatbreads with caramelised onion recipe
Flatbreads with caramelised onion, olives, thyme and anchovies An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flatbread_with_80539_16x9.jpg This is my take on the classic French pissaladiere tart, only instead of pastry I pile the toppings on flatbreads. Some bites are a little crunchy, others chewy and warm, thanks to the freshly cooked, fluffy bread. 500g/1lb 2oz plain flour, plus 2 tbsp for dustinglarge pinch salt160ml/5½fl oz milk15g/½oz fresh yeast (or 7g dried yeast)10g/⅓oz sugar1 tbsp olive oil, plus extra for greasinglarge knob of salted butter, for rubbing 500g/1lb 2oz plain flour, plus 2 tbsp for dusting large pinch salt 160ml/5½fl oz milk 15g/½oz fresh yeast (or 7g dried yeast) 10g/⅓oz sugar 1 tbsp olive oil, plus extra for greasing large knob of salted butter, for rubbing 1½ tbsp olive oil30g/1oz butter300g/10½oz onions (about 2), thinly sliced70g/2½oz kalamata olives, de-stoned and broken into pieces8 anchovies, each cut into thirds15g/⅓oz picked thyme leavessalt 1½ tbsp olive oil 30g/1oz butter 300g/10½oz onions (about 2), thinly sliced 70g/2½oz kalamata olives, de-stoned and broken into pieces 8 anchovies, each cut into thirds 15g/⅓oz picked thyme leaves salt Method Sift the flour into a mixing bowl, add the salt and set aside.Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast. Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.)Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size. Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat). Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one.Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise. When cooked and still hot, rub the breads with salted butter. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme. Sift the flour into a mixing bowl, add the salt and set aside. Sift the flour into a mixing bowl, add the salt and set aside. Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast. Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast. Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.) Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.) Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic. Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size. Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat). Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat). Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one. Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one. Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise. Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise. When cooked and still hot, rub the breads with salted butter. When cooked and still hot, rub the breads with salted butter. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme.
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"title": "Flatbreads with caramelised onion recipe",
"content": "Flatbreads with caramelised onion, olives, thyme and anchovies An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flatbread_with_80539_16x9.jpg This is my take on the classic French pissaladiere tart, only instead of pastry I pile the toppings on flatbreads. Some bites are a little crunchy, others chewy and warm, thanks to the freshly cooked, fluffy bread. 500g/1lb 2oz plain flour, plus 2 tbsp for dustinglarge pinch salt160ml/5½fl oz milk15g/½oz fresh yeast (or 7g dried yeast)10g/⅓oz sugar1 tbsp olive oil, plus extra for greasinglarge knob of salted butter, for rubbing 500g/1lb 2oz plain flour, plus 2 tbsp for dusting large pinch salt 160ml/5½fl oz milk 15g/½oz fresh yeast (or 7g dried yeast) 10g/⅓oz sugar 1 tbsp olive oil, plus extra for greasing large knob of salted butter, for rubbing 1½ tbsp olive oil30g/1oz butter300g/10½oz onions (about 2), thinly sliced70g/2½oz kalamata olives, de-stoned and broken into pieces8 anchovies, each cut into thirds15g/⅓oz picked thyme leavessalt 1½ tbsp olive oil 30g/1oz butter 300g/10½oz onions (about 2), thinly sliced 70g/2½oz kalamata olives, de-stoned and broken into pieces 8 anchovies, each cut into thirds 15g/⅓oz picked thyme leaves salt Method Sift the flour into a mixing bowl, add the salt and set aside.Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast. Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.)Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size. Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat). Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one.Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise. When cooked and still hot, rub the breads with salted butter. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme. Sift the flour into a mixing bowl, add the salt and set aside. Sift the flour into a mixing bowl, add the salt and set aside. Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast. Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast. Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.) Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.) Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic. Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size. Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat). Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat). Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one. Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one. Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise. Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise. When cooked and still hot, rub the breads with salted butter. When cooked and still hot, rub the breads with salted butter. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme."
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30eac8c0b43fb8a3d28e0ead6e0e165bafda67e82c5f2788dd571354d94f3676
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Watermelon and feta salad recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/watermelonandfetasal_86516_16x9.jpg A refreshing combination of watermelon and feta with cucumber and mint, this salad brings the flavours of a Greek island to your summer barbecue or supper party. 1 red onion, thinly sliced2 tbsp red wine vinegar½ tbsp honey3 tbsp extra virgin olive oil½ watermelon (or 1 small watermelon), approx. 1.6kg/3lb 8oz1 cucumber, peeled½ bunch fresh mint, leaves roughly chopped200g/7oz feta, crumbledsea salt and freshly ground black pepper 1 red onion, thinly sliced 2 tbsp red wine vinegar ½ tbsp honey 3 tbsp extra virgin olive oil ½ watermelon (or 1 small watermelon), approx. 1.6kg/3lb 8oz 1 cucumber, peeled ½ bunch fresh mint, leaves roughly chopped 200g/7oz feta, crumbled sea salt and freshly ground black pepper Method Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Whisk in the honey and olive oil and season generously. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away. Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Whisk in the honey and olive oil and season generously. Whisk in the honey and olive oil and season generously. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away.
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"title": "Watermelon and feta salad recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/watermelonandfetasal_86516_16x9.jpg A refreshing combination of watermelon and feta with cucumber and mint, this salad brings the flavours of a Greek island to your summer barbecue or supper party. 1 red onion, thinly sliced2 tbsp red wine vinegar½ tbsp honey3 tbsp extra virgin olive oil½ watermelon (or 1 small watermelon), approx. 1.6kg/3lb 8oz1 cucumber, peeled½ bunch fresh mint, leaves roughly chopped200g/7oz feta, crumbledsea salt and freshly ground black pepper 1 red onion, thinly sliced 2 tbsp red wine vinegar ½ tbsp honey 3 tbsp extra virgin olive oil ½ watermelon (or 1 small watermelon), approx. 1.6kg/3lb 8oz 1 cucumber, peeled ½ bunch fresh mint, leaves roughly chopped 200g/7oz feta, crumbled sea salt and freshly ground black pepper Method Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Whisk in the honey and olive oil and season generously. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away. Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Whisk in the honey and olive oil and season generously. Whisk in the honey and olive oil and season generously. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away."
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79730f503ebf261fc7fc245c32a7c7c5a97b865804f51465e2f433f0dc74ea3e
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Easy chicken shawarma recipe
An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_shawarma_34413_16x9.jpg This chicken shawarma from the Hairy Bikers is a quick and easy barbecue version of a traditionally slow cooked Middle-Eastern dish. Serve with couscous or in pitta breads. 500g/1lb 2oz thick Greek yoghurt½ tsp salt 500g/1lb 2oz thick Greek yoghurt ½ tsp salt 8-12 chicken thigh fillets, skinned2 lemons, juice only50ml/2fl oz olive oil4 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander1 tsp sweet smoked paprika½ tsp ground cinnamon½ tsp cayenne or red chilli powder2 bay leaves, crushedsalt and freshly ground black pepper 8-12 chicken thigh fillets, skinned 2 lemons, juice only 50ml/2fl oz olive oil 4 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 1 tsp sweet smoked paprika ½ tsp ground cinnamon ½ tsp cayenne or red chilli powder 2 bay leaves, crushed salt and freshly ground black pepper Method To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy.Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside.Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking.To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh. To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy. To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy. Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside. Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside. Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking. Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking. To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy chicken shawarma recipe",
"content": "An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_shawarma_34413_16x9.jpg This chicken shawarma from the Hairy Bikers is a quick and easy barbecue version of a traditionally slow cooked Middle-Eastern dish. Serve with couscous or in pitta breads. 500g/1lb 2oz thick Greek yoghurt½ tsp salt 500g/1lb 2oz thick Greek yoghurt ½ tsp salt 8-12 chicken thigh fillets, skinned2 lemons, juice only50ml/2fl oz olive oil4 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander1 tsp sweet smoked paprika½ tsp ground cinnamon½ tsp cayenne or red chilli powder2 bay leaves, crushedsalt and freshly ground black pepper 8-12 chicken thigh fillets, skinned 2 lemons, juice only 50ml/2fl oz olive oil 4 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 1 tsp sweet smoked paprika ½ tsp ground cinnamon ½ tsp cayenne or red chilli powder 2 bay leaves, crushed salt and freshly ground black pepper Method To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy.Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside.Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking.To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh. To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy. To make the labneh, line a colander or sieve with a double layer of cheesecloth or muslin and place over a bowl small enough to fit in your fridge. Pour in the yogurt and add ½ tsp salt. Wrap the cloth around it and tie into a bunch, then leave to strain, preferably overnight, until much thicker, but still creamy. Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside. Put the chicken thighs in a large food bag or bowl and season well. Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. Mix thoroughly and pour over the chicken, rubbing in using your hands. If you prefer to keep your hands clean and you are using a bag, seal it first, then massage from the outside. Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking. Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. Allow the chicken to come to room temperature before cooking. To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. To cook the chicken, heat a grill or griddle pan and scrape off any excess marinade from the chicken. Over a medium heat, grill or griddle the chicken, turning frequently, for around 20-25 minutes, or until cooked through. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh. Remove from the barbecue and leave to rest for a few minutes, before slicing up and serving with the labneh."
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087bd99dc6f9dd1ed85e5d150769b7ba0a53dac54d6ff77e222802d31b0f9007
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Smoky baba ganoush with red peppers recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/barbecue_baba_ganoush_44909_16x9.jpg Cooking aubergine on the barbecue takes the smokiness off the scale! Serve topped with barbecue-cooked red peppers and toasted pittas for dipping. Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates), 6.8g fibre and 0.81g salt. 2 red peppers2 aubergines4 garlic cloves, sliced1 lemon, juice only30g/1oz tahini 30ml/1fl oz olive oilhandful chopped fresh parsleysalt, to taste4 toasted pittas, to serve 2 red peppers 2 aubergines 4 garlic cloves, sliced 1 lemon, juice only 30g/1oz tahini 30ml/1fl oz olive oil handful chopped fresh parsley salt, to taste 4 toasted pittas, to serve Method Heat a barbecue to hot. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine.Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl.Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas. Heat a barbecue to hot. Heat a barbecue to hot. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed. Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine. Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine. Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl. Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.
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"url": "https://www.bbc.co.uk/food/recipes/barbecue_baba_ganoush_44909",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoky baba ganoush with red peppers recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/barbecue_baba_ganoush_44909_16x9.jpg Cooking aubergine on the barbecue takes the smokiness off the scale! Serve topped with barbecue-cooked red peppers and toasted pittas for dipping. Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates), 6.8g fibre and 0.81g salt. 2 red peppers2 aubergines4 garlic cloves, sliced1 lemon, juice only30g/1oz tahini 30ml/1fl oz olive oilhandful chopped fresh parsleysalt, to taste4 toasted pittas, to serve 2 red peppers 2 aubergines 4 garlic cloves, sliced 1 lemon, juice only 30g/1oz tahini 30ml/1fl oz olive oil handful chopped fresh parsley salt, to taste 4 toasted pittas, to serve Method Heat a barbecue to hot. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine.Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl.Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas. Heat a barbecue to hot. Heat a barbecue to hot. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed. Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine. Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine. Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl. Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas."
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6a6576a980ecfb61f5dabf1bb554272e53ef42ef59925907ce34087bf8d03c33
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Rice salad recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_salad_86761_16x9.jpg This colourful rice salad gives you different flavours and textures in every mouthful. It really doesn’t take long to make, but you do have to let the rice cool after cooking, and then leave the salad to chill for an hour to allow all the flavours to mingle. Perfect for a picnic or party table. 125g/4½oz basmati rice75g/75g/2⅔oz red rice25g/1oz flaked almonds25g/1oz pecans, roughly chopped2 tbsp pumpkin seeds100g/3½oz podded peas100g/3½oz podded broad beans125g/4½oz cherry tomatoes 1 small ridged cucumber12 breakfast radishes, trimmed6 spring onions, trimmed1 large roasted red pepper from a jar, drained½ small bunch mint, roughly chopped1 small bunch dill, roughly chopped1 small bunch flatleaf parsley, roughly chopped1 handful wild rocket leaves200g/7oz feta, crumbled (optional) 125g/4½oz basmati rice 75g/75g/2⅔oz red rice 25g/1oz flaked almonds 25g/1oz pecans, roughly chopped 2 tbsp pumpkin seeds 100g/3½oz podded peas 100g/3½oz podded broad beans 125g/4½oz cherry tomatoes 1 small ridged cucumber 12 breakfast radishes, trimmed 6 spring onions, trimmed 1 large roasted red pepper from a jar, drained ½ small bunch mint, roughly chopped 1 small bunch dill, roughly chopped 1 small bunch flatleaf parsley, roughly chopped 1 handful wild rocket leaves 200g/7oz feta, crumbled (optional) 1 large garlic clove, crushed2 tbsp pomegranate molasses1 tbsp lemon juice4 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 large garlic clove, crushed 2 tbsp pomegranate molasses 1 tbsp lemon juice 4 tbsp extra virgin olive oil salt and freshly ground black pepper Method Bring two small saucepans of salted water to the boil. Cook the rice in the boiling water according to the packet instructions – usually the basmati rice will take 10–12 minutes and the red rice about 30 minutes. Drain into a sieve and refresh under cold running water; when the rice is completely cold, leave to drain in the sieve in the fridge for 1 hour.Toast the nuts and seeds in a dry frying pan over a low–medium heat for 2 minutes until crisp; leave to cool. Bring a small pan of salted water to the boil and cook the peas and broad beans for 2 minutes or until just tender. Drain and cool under cold running water; when cold, drain well.Meanwhile, quarter the cherry tomatoes and tip into a large bowl. Cut the cucumber in half lengthways, scoop out the seeds, cut the cucumber into 1cm/½in cubes and add to the bowl. Finely slice the radishes and spring onions and add to the bowl.Cut the roasted red pepper into 1cm/½in wide strips and add to the bowl with the chopped herbs and rocket leaves. Add the rice, peas, beans and toasted nuts and seeds to the bowl and mix to combine. To make the dressing, in a small bowl combine the crushed garlic with the pomegranate molasses and lemon juice. Add the olive oil, season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before serving.Just before serving, sprinkle the crumbled feta, if using, over the salad. Bring two small saucepans of salted water to the boil. Cook the rice in the boiling water according to the packet instructions – usually the basmati rice will take 10–12 minutes and the red rice about 30 minutes. Drain into a sieve and refresh under cold running water; when the rice is completely cold, leave to drain in the sieve in the fridge for 1 hour. Bring two small saucepans of salted water to the boil. Cook the rice in the boiling water according to the packet instructions – usually the basmati rice will take 10–12 minutes and the red rice about 30 minutes. Drain into a sieve and refresh under cold running water; when the rice is completely cold, leave to drain in the sieve in the fridge for 1 hour. Toast the nuts and seeds in a dry frying pan over a low–medium heat for 2 minutes until crisp; leave to cool. Toast the nuts and seeds in a dry frying pan over a low–medium heat for 2 minutes until crisp; leave to cool. Bring a small pan of salted water to the boil and cook the peas and broad beans for 2 minutes or until just tender. Drain and cool under cold running water; when cold, drain well. Bring a small pan of salted water to the boil and cook the peas and broad beans for 2 minutes or until just tender. Drain and cool under cold running water; when cold, drain well. Meanwhile, quarter the cherry tomatoes and tip into a large bowl. Cut the cucumber in half lengthways, scoop out the seeds, cut the cucumber into 1cm/½in cubes and add to the bowl. Finely slice the radishes and spring onions and add to the bowl. Meanwhile, quarter the cherry tomatoes and tip into a large bowl. Cut the cucumber in half lengthways, scoop out the seeds, cut the cucumber into 1cm/½in cubes and add to the bowl. Finely slice the radishes and spring onions and add to the bowl. Cut the roasted red pepper into 1cm/½in wide strips and add to the bowl with the chopped herbs and rocket leaves. Cut the roasted red pepper into 1cm/½in wide strips and add to the bowl with the chopped herbs and rocket leaves. Add the rice, peas, beans and toasted nuts and seeds to the bowl and mix to combine. Add the rice, peas, beans and toasted nuts and seeds to the bowl and mix to combine. To make the dressing, in a small bowl combine the crushed garlic with the pomegranate molasses and lemon juice. Add the olive oil, season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before serving. To make the dressing, in a small bowl combine the crushed garlic with the pomegranate molasses and lemon juice. Add the olive oil, season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before serving. Just before serving, sprinkle the crumbled feta, if using, over the salad. Just before serving, sprinkle the crumbled feta, if using, over the salad.
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"title": "Rice salad 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/rice_salad_86761_16x9.jpg This colourful rice salad gives you different flavours and textures in every mouthful. It really doesn’t take long to make, but you do have to let the rice cool after cooking, and then leave the salad to chill for an hour to allow all the flavours to mingle. Perfect for a picnic or party table. 125g/4½oz basmati rice75g/75g/2⅔oz red rice25g/1oz flaked almonds25g/1oz pecans, roughly chopped2 tbsp pumpkin seeds100g/3½oz podded peas100g/3½oz podded broad beans125g/4½oz cherry tomatoes 1 small ridged cucumber12 breakfast radishes, trimmed6 spring onions, trimmed1 large roasted red pepper from a jar, drained½ small bunch mint, roughly chopped1 small bunch dill, roughly chopped1 small bunch flatleaf parsley, roughly chopped1 handful wild rocket leaves200g/7oz feta, crumbled (optional) 125g/4½oz basmati rice 75g/75g/2⅔oz red rice 25g/1oz flaked almonds 25g/1oz pecans, roughly chopped 2 tbsp pumpkin seeds 100g/3½oz podded peas 100g/3½oz podded broad beans 125g/4½oz cherry tomatoes 1 small ridged cucumber 12 breakfast radishes, trimmed 6 spring onions, trimmed 1 large roasted red pepper from a jar, drained ½ small bunch mint, roughly chopped 1 small bunch dill, roughly chopped 1 small bunch flatleaf parsley, roughly chopped 1 handful wild rocket leaves 200g/7oz feta, crumbled (optional) 1 large garlic clove, crushed2 tbsp pomegranate molasses1 tbsp lemon juice4 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 large garlic clove, crushed 2 tbsp pomegranate molasses 1 tbsp lemon juice 4 tbsp extra virgin olive oil salt and freshly ground black pepper Method Bring two small saucepans of salted water to the boil. Cook the rice in the boiling water according to the packet instructions – usually the basmati rice will take 10–12 minutes and the red rice about 30 minutes. Drain into a sieve and refresh under cold running water; when the rice is completely cold, leave to drain in the sieve in the fridge for 1 hour.Toast the nuts and seeds in a dry frying pan over a low–medium heat for 2 minutes until crisp; leave to cool. Bring a small pan of salted water to the boil and cook the peas and broad beans for 2 minutes or until just tender. Drain and cool under cold running water; when cold, drain well.Meanwhile, quarter the cherry tomatoes and tip into a large bowl. Cut the cucumber in half lengthways, scoop out the seeds, cut the cucumber into 1cm/½in cubes and add to the bowl. Finely slice the radishes and spring onions and add to the bowl.Cut the roasted red pepper into 1cm/½in wide strips and add to the bowl with the chopped herbs and rocket leaves. Add the rice, peas, beans and toasted nuts and seeds to the bowl and mix to combine. To make the dressing, in a small bowl combine the crushed garlic with the pomegranate molasses and lemon juice. Add the olive oil, season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before serving.Just before serving, sprinkle the crumbled feta, if using, over the salad. Bring two small saucepans of salted water to the boil. Cook the rice in the boiling water according to the packet instructions – usually the basmati rice will take 10–12 minutes and the red rice about 30 minutes. Drain into a sieve and refresh under cold running water; when the rice is completely cold, leave to drain in the sieve in the fridge for 1 hour. Bring two small saucepans of salted water to the boil. Cook the rice in the boiling water according to the packet instructions – usually the basmati rice will take 10–12 minutes and the red rice about 30 minutes. Drain into a sieve and refresh under cold running water; when the rice is completely cold, leave to drain in the sieve in the fridge for 1 hour. Toast the nuts and seeds in a dry frying pan over a low–medium heat for 2 minutes until crisp; leave to cool. Toast the nuts and seeds in a dry frying pan over a low–medium heat for 2 minutes until crisp; leave to cool. Bring a small pan of salted water to the boil and cook the peas and broad beans for 2 minutes or until just tender. Drain and cool under cold running water; when cold, drain well. Bring a small pan of salted water to the boil and cook the peas and broad beans for 2 minutes or until just tender. Drain and cool under cold running water; when cold, drain well. Meanwhile, quarter the cherry tomatoes and tip into a large bowl. Cut the cucumber in half lengthways, scoop out the seeds, cut the cucumber into 1cm/½in cubes and add to the bowl. Finely slice the radishes and spring onions and add to the bowl. Meanwhile, quarter the cherry tomatoes and tip into a large bowl. Cut the cucumber in half lengthways, scoop out the seeds, cut the cucumber into 1cm/½in cubes and add to the bowl. Finely slice the radishes and spring onions and add to the bowl. Cut the roasted red pepper into 1cm/½in wide strips and add to the bowl with the chopped herbs and rocket leaves. Cut the roasted red pepper into 1cm/½in wide strips and add to the bowl with the chopped herbs and rocket leaves. Add the rice, peas, beans and toasted nuts and seeds to the bowl and mix to combine. Add the rice, peas, beans and toasted nuts and seeds to the bowl and mix to combine. To make the dressing, in a small bowl combine the crushed garlic with the pomegranate molasses and lemon juice. Add the olive oil, season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before serving. To make the dressing, in a small bowl combine the crushed garlic with the pomegranate molasses and lemon juice. Add the olive oil, season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before serving. Just before serving, sprinkle the crumbled feta, if using, over the salad. Just before serving, sprinkle the crumbled feta, if using, over the salad."
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f86d6b18e095721eacef4b198bf216ce02ced7354ad2b2996b44f2c96766c4d6
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Burnt lime and honey chicken kebabs recipe
Soak eight wooden skewers in water overnight – this will stop them burning when they cook. Alternatively, you could use metal skewers.To make the kebabs, heat the vegetable oil in a frying pan over a medium heat, then add the lime slices. Fry for about 4 minutes on each side until the flesh has caramelised. Remove the lime slices from the pan and transfer to a chopping board. Roughly chop, skins and all, then scrape it all into a blender, along with the honey, tamari, hot sauce, olive oil and 1 teaspoon of salt. Blend to create a smooth marinade, then spoon 2 tablespoons of it into a bowl for later.Tip the chicken chunks into a medium-sized bowl and pour over the lime marinade. Mix so the chicken pieces are totally coated, then transfer to the fridge to marinate for at least 1 hour (or preferably overnight).Meanwhile, put the red onion slices into a fresh bowl. Squeeze over the juice from the remaining lime and sprinkle over ½ teaspoon of salt. Scrunch the onions up with your hands to encourage them to start lightly pickling, then set aside.Once the hour is up, remove the chicken from the fridge. Thread the chicken pieces onto the soaked skewers, ensuring you don't push the pieces too close together. Heat a grill or barbecue to a medium heat. Once it’s really hot, add the chicken skewers. Cook for about 12 minutes, turning them frequently so that they cook evenly.Meanwhile, to make the black beans, heat the olive oil in a medium-sized sauté pan over a medium heat. Add the garlic and cook gently for 1 minute until fragrant. Add the paprika, black beans and 250ml/9fl oz water, then bring to a gentle simmer. Cook for 10 minutes, smooshing down some of the black beans. Add the hot sauce and season with salt.Pour any chicken cooking juices into the reserved 2 tablespoons of marinade and give it a mix. Brush this all over the chicken skewers so they turn sticky. Pop the chicken skewers onto a plate, pour any remaining sauce on top and scatter over the pickled red onions and coriander. Spoon the black beans into a bowl and serve alongside the chicken. Soak eight wooden skewers in water overnight – this will stop them burning when they cook. Alternatively, you could use metal skewers. Soak eight wooden skewers in water overnight – this will stop them burning when they cook. Alternatively, you could use metal skewers. To make the kebabs, heat the vegetable oil in a frying pan over a medium heat, then add the lime slices. Fry for about 4 minutes on each side until the flesh has caramelised. To make the kebabs, heat the vegetable oil in a frying pan over a medium heat, then add the lime slices. Fry for about 4 minutes on each side until the flesh has caramelised. Remove the lime slices from the pan and transfer to a chopping board. Roughly chop, skins and all, then scrape it all into a blender, along with the honey, tamari, hot sauce, olive oil and 1 teaspoon of salt. Blend to create a smooth marinade, then spoon 2 tablespoons of it into a bowl for later. Remove the lime slices from the pan and transfer to a chopping board. Roughly chop, skins and all, then scrape it all into a blender, along with the honey, tamari, hot sauce, olive oil and 1 teaspoon of salt. Blend to create a smooth marinade, then spoon 2 tablespoons of it into a bowl for later. Tip the chicken chunks into a medium-sized bowl and pour over the lime marinade. Mix so the chicken pieces are totally coated, then transfer to the fridge to marinate for at least 1 hour (or preferably overnight). Tip the chicken chunks into a medium-sized bowl and pour over the lime marinade. Mix so the chicken pieces are totally coated, then transfer to the fridge to marinate for at least 1 hour (or preferably overnight). Meanwhile, put the red onion slices into a fresh bowl. Squeeze over the juice from the remaining lime and sprinkle over ½ teaspoon of salt. Scrunch the onions up with your hands to encourage them to start lightly pickling, then set aside. Meanwhile, put the red onion slices into a fresh bowl. Squeeze over the juice from the remaining lime and sprinkle over ½ teaspoon of salt. Scrunch the onions up with your hands to encourage them to start lightly pickling, then set aside. Once the hour is up, remove the chicken from the fridge. Thread the chicken pieces onto the soaked skewers, ensuring you don't push the pieces too close together. Once the hour is up, remove the chicken from the fridge. Thread the chicken pieces onto the soaked skewers, ensuring you don't push the pieces too close together. Heat a grill or barbecue to a medium heat. Once it’s really hot, add the chicken skewers. Cook for about 12 minutes, turning them frequently so that they cook evenly. Heat a grill or barbecue to a medium heat. Once it’s really hot, add the chicken skewers. Cook for about 12 minutes, turning them frequently so that they cook evenly. Meanwhile, to make the black beans, heat the olive oil in a medium-sized sauté pan over a medium heat. Add the garlic and cook gently for 1 minute until fragrant. Meanwhile, to make the black beans, heat the olive oil in a medium-sized sauté pan over a medium heat. Add the garlic and cook gently for 1 minute until fragrant. Add the paprika, black beans and 250ml/9fl oz water, then bring to a gentle simmer. Cook for 10 minutes, smooshing down some of the black beans. Add the hot sauce and season with salt. Add the paprika, black beans and 250ml/9fl oz water, then bring to a gentle simmer. Cook for 10 minutes, smooshing down some of the black beans. Add the hot sauce and season with salt. Pour any chicken cooking juices into the reserved 2 tablespoons of marinade and give it a mix. Brush this all over the chicken skewers so they turn sticky. Pour any chicken cooking juices into the reserved 2 tablespoons of marinade and give it a mix. Brush this all over the chicken skewers so they turn sticky. Pop the chicken skewers onto a plate, pour any remaining sauce on top and scatter over the pickled red onions and coriander. Spoon the black beans into a bowl and serve alongside the chicken. Pop the chicken skewers onto a plate, pour any remaining sauce on top and scatter over the pickled red onions and coriander. Spoon the black beans into a bowl and serve alongside the chicken.
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"url": "https://www.bbc.co.uk/food/recipes/burnt_lime_and_honey_23617",
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"title": "Burnt lime and honey chicken kebabs recipe",
"content": "Soak eight wooden skewers in water overnight – this will stop them burning when they cook. Alternatively, you could use metal skewers.To make the kebabs, heat the vegetable oil in a frying pan over a medium heat, then add the lime slices. Fry for about 4 minutes on each side until the flesh has caramelised. Remove the lime slices from the pan and transfer to a chopping board. Roughly chop, skins and all, then scrape it all into a blender, along with the honey, tamari, hot sauce, olive oil and 1 teaspoon of salt. Blend to create a smooth marinade, then spoon 2 tablespoons of it into a bowl for later.Tip the chicken chunks into a medium-sized bowl and pour over the lime marinade. Mix so the chicken pieces are totally coated, then transfer to the fridge to marinate for at least 1 hour (or preferably overnight).Meanwhile, put the red onion slices into a fresh bowl. Squeeze over the juice from the remaining lime and sprinkle over ½ teaspoon of salt. Scrunch the onions up with your hands to encourage them to start lightly pickling, then set aside.Once the hour is up, remove the chicken from the fridge. Thread the chicken pieces onto the soaked skewers, ensuring you don't push the pieces too close together. Heat a grill or barbecue to a medium heat. Once it’s really hot, add the chicken skewers. Cook for about 12 minutes, turning them frequently so that they cook evenly.Meanwhile, to make the black beans, heat the olive oil in a medium-sized sauté pan over a medium heat. Add the garlic and cook gently for 1 minute until fragrant. Add the paprika, black beans and 250ml/9fl oz water, then bring to a gentle simmer. Cook for 10 minutes, smooshing down some of the black beans. Add the hot sauce and season with salt.Pour any chicken cooking juices into the reserved 2 tablespoons of marinade and give it a mix. Brush this all over the chicken skewers so they turn sticky. Pop the chicken skewers onto a plate, pour any remaining sauce on top and scatter over the pickled red onions and coriander. Spoon the black beans into a bowl and serve alongside the chicken. Soak eight wooden skewers in water overnight – this will stop them burning when they cook. Alternatively, you could use metal skewers. Soak eight wooden skewers in water overnight – this will stop them burning when they cook. Alternatively, you could use metal skewers. To make the kebabs, heat the vegetable oil in a frying pan over a medium heat, then add the lime slices. Fry for about 4 minutes on each side until the flesh has caramelised. To make the kebabs, heat the vegetable oil in a frying pan over a medium heat, then add the lime slices. Fry for about 4 minutes on each side until the flesh has caramelised. Remove the lime slices from the pan and transfer to a chopping board. Roughly chop, skins and all, then scrape it all into a blender, along with the honey, tamari, hot sauce, olive oil and 1 teaspoon of salt. Blend to create a smooth marinade, then spoon 2 tablespoons of it into a bowl for later. Remove the lime slices from the pan and transfer to a chopping board. Roughly chop, skins and all, then scrape it all into a blender, along with the honey, tamari, hot sauce, olive oil and 1 teaspoon of salt. Blend to create a smooth marinade, then spoon 2 tablespoons of it into a bowl for later. Tip the chicken chunks into a medium-sized bowl and pour over the lime marinade. Mix so the chicken pieces are totally coated, then transfer to the fridge to marinate for at least 1 hour (or preferably overnight). Tip the chicken chunks into a medium-sized bowl and pour over the lime marinade. Mix so the chicken pieces are totally coated, then transfer to the fridge to marinate for at least 1 hour (or preferably overnight). Meanwhile, put the red onion slices into a fresh bowl. Squeeze over the juice from the remaining lime and sprinkle over ½ teaspoon of salt. Scrunch the onions up with your hands to encourage them to start lightly pickling, then set aside. Meanwhile, put the red onion slices into a fresh bowl. Squeeze over the juice from the remaining lime and sprinkle over ½ teaspoon of salt. Scrunch the onions up with your hands to encourage them to start lightly pickling, then set aside. Once the hour is up, remove the chicken from the fridge. Thread the chicken pieces onto the soaked skewers, ensuring you don't push the pieces too close together. Once the hour is up, remove the chicken from the fridge. Thread the chicken pieces onto the soaked skewers, ensuring you don't push the pieces too close together. Heat a grill or barbecue to a medium heat. Once it’s really hot, add the chicken skewers. Cook for about 12 minutes, turning them frequently so that they cook evenly. Heat a grill or barbecue to a medium heat. Once it’s really hot, add the chicken skewers. Cook for about 12 minutes, turning them frequently so that they cook evenly. Meanwhile, to make the black beans, heat the olive oil in a medium-sized sauté pan over a medium heat. Add the garlic and cook gently for 1 minute until fragrant. Meanwhile, to make the black beans, heat the olive oil in a medium-sized sauté pan over a medium heat. Add the garlic and cook gently for 1 minute until fragrant. Add the paprika, black beans and 250ml/9fl oz water, then bring to a gentle simmer. Cook for 10 minutes, smooshing down some of the black beans. Add the hot sauce and season with salt. Add the paprika, black beans and 250ml/9fl oz water, then bring to a gentle simmer. Cook for 10 minutes, smooshing down some of the black beans. Add the hot sauce and season with salt. Pour any chicken cooking juices into the reserved 2 tablespoons of marinade and give it a mix. Brush this all over the chicken skewers so they turn sticky. Pour any chicken cooking juices into the reserved 2 tablespoons of marinade and give it a mix. Brush this all over the chicken skewers so they turn sticky. Pop the chicken skewers onto a plate, pour any remaining sauce on top and scatter over the pickled red onions and coriander. Spoon the black beans into a bowl and serve alongside the chicken. Pop the chicken skewers onto a plate, pour any remaining sauce on top and scatter over the pickled red onions and coriander. Spoon the black beans into a bowl and serve alongside the chicken."
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0a374c46db59e53f56d14ad8829539c66ddcfee8b55a63686728e5c89fabbd1e
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Char siu pork recipe
An average of 4.4 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/char_siu_pork_54198_16x9.jpg Char siu pork is traditionally cooked on a barbecue, but oven instructions are also provided here for convenience. It's packed with flavour and beautifully tender, which makes it perfect to serve in bao or simply with rice and stir-fried vegetables. 600g/1lb 5oz pork shoulder, skin removed, cut into 2 thick lengths 600g/1lb 5oz pork shoulder, skin removed, cut into 2 thick lengths 3cm/1¼in fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped½ tsp Chinese five-spice powder1 tsp paprika2 tsp tomato paste or purée2 tbsp dark soy sauce1 tbsp light soy sauce2 tbsp Shaoxing rice wine4 tbsp hoisin sauce2 tsp sesame oil4 tbsp honey 3cm/1¼in fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped ½ tsp Chinese five-spice powder 1 tsp paprika 2 tsp tomato paste or purée 2 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp Shaoxing rice wine 4 tbsp hoisin sauce 2 tsp sesame oil 4 tbsp honey Method Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results. Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside. If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside. Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce. Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results. Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results. Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside. Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside. If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside. If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside. Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce. Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce. Recipe tips The slower the cooking process, the more succulent the meat will become so you can also cook the meat at 130–140C/110–120C Fan/Gas ½–1 for 3–4 hours. However, for a quicker dinner, you can also cook this quickly at 200C/180C Fan/Gas 6 for 15–20 minutes on each side to char both sides of meat and basting every 10 minutes for added depth of flavour.
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"url": "https://www.bbc.co.uk/food/recipes/char_siu_pork_54198",
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"title": "Char siu pork recipe",
"content": "An average of 4.4 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/char_siu_pork_54198_16x9.jpg Char siu pork is traditionally cooked on a barbecue, but oven instructions are also provided here for convenience. It's packed with flavour and beautifully tender, which makes it perfect to serve in bao or simply with rice and stir-fried vegetables. 600g/1lb 5oz pork shoulder, skin removed, cut into 2 thick lengths 600g/1lb 5oz pork shoulder, skin removed, cut into 2 thick lengths 3cm/1¼in fresh root ginger, peeled and finely chopped2 garlic cloves, finely chopped½ tsp Chinese five-spice powder1 tsp paprika2 tsp tomato paste or purée2 tbsp dark soy sauce1 tbsp light soy sauce2 tbsp Shaoxing rice wine4 tbsp hoisin sauce2 tsp sesame oil4 tbsp honey 3cm/1¼in fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped ½ tsp Chinese five-spice powder 1 tsp paprika 2 tsp tomato paste or purée 2 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp Shaoxing rice wine 4 tbsp hoisin sauce 2 tsp sesame oil 4 tbsp honey Method Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results. Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside. If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside. Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce. Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results. Place the pork in a roasting tin. Mix the marinade ingredients together in a small bowl and rub all over the pieces of pork. The pork can be cooked immediately but, ideally, cover and leave in the fridge to marinate for at least 1 hour or overnight for the best results. Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside. Preheat the oven to 180C/160C Fan/Gas 4. Roast the pork for 1–1½ hours, turning once and basting occasionally, until well charred and caramelised on the outside. If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside. If barbecuing, preheat the barbecue to as close to 150C as possible with the coal around the outer edge of the barbecue bowl. Place the meat in the centre of the grill or hang in the centre of the grill on a rotisserie stick and barbecue for 1–1½ hours, basting occasionally, until well charred and caramelised on the outside. Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce. Once cooked, there should be a very caramelised sauce at the bottom of the tin or barbecue pan. Dilute the sauce with boiling water from the kettle until you have the desired consistency. Carve the meat into 3–4mm/¼in thick slices and drizzle with the sauce. Recipe tips The slower the cooking process, the more succulent the meat will become so you can also cook the meat at 130–140C/110–120C Fan/Gas ½–1 for 3–4 hours. However, for a quicker dinner, you can also cook this quickly at 200C/180C Fan/Gas 6 for 15–20 minutes on each side to char both sides of meat and basting every 10 minutes for added depth of flavour."
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c46147c5bf0efe3ccbd5175b3d21cbfe044717cb108bed7be1b9756023ff5c67
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Sweet potato salad recipe recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_salad_45305_16x9.jpg Sweet potatoes make a great salad, with plenty of fibre, vitamins and minerals to keep you going. These are roasted with spices and then covered in chilli, lime and coriander for a zesty treatment. Meal prep this one for the week. Sweet potatoes have plenty of fibre and minerals and count towards your five-a-day. Each serving provides 604 kcal, 10.4g protein, 86g carbohydrate (of which 45g sugars), 21.4g fat (of which 3.4g saturates), 13.1g fibre and0.46g salt. 600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces1 tbsp ground cumin 1 tbsp ground coriander2 tbsp rapeseed or olive oil 2 limes, juice and zest 2–4 tsp finely chopped green chilli 2 spring onions, washed, trimmed and finely sliced 20g/¾oz fresh coriander, stalks and leaves, washed, dried and finely chopped 30g/1oz rocket 20g/¾oz pumpkin seedssalt and freshly ground black pepper 600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces 1 tbsp ground cumin 1 tbsp ground coriander 2 tbsp rapeseed or olive oil 2 limes, juice and zest 2–4 tsp finely chopped green chilli 2 spring onions, washed, trimmed and finely sliced 20g/¾oz fresh coriander, stalks and leaves, washed, dried and finely chopped 30g/1oz rocket 20g/¾oz pumpkin seeds salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper.Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated.Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes. Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl. Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper. Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated. Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated. Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes. Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes. Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl. Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl. Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve. Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve. Recipe tips For a faster sweet potato salad, the sweet potato can also be cooked in an air fryer at 160C for 20–30 minutes. To meal prep this salad, box up portions without the rocket and coriander and add them on the day.
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"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_salad_45305_16x9.jpg Sweet potatoes make a great salad, with plenty of fibre, vitamins and minerals to keep you going. These are roasted with spices and then covered in chilli, lime and coriander for a zesty treatment. Meal prep this one for the week. Sweet potatoes have plenty of fibre and minerals and count towards your five-a-day. Each serving provides 604 kcal, 10.4g protein, 86g carbohydrate (of which 45g sugars), 21.4g fat (of which 3.4g saturates), 13.1g fibre and0.46g salt. 600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces1 tbsp ground cumin 1 tbsp ground coriander2 tbsp rapeseed or olive oil 2 limes, juice and zest 2–4 tsp finely chopped green chilli 2 spring onions, washed, trimmed and finely sliced 20g/¾oz fresh coriander, stalks and leaves, washed, dried and finely chopped 30g/1oz rocket 20g/¾oz pumpkin seedssalt and freshly ground black pepper 600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces 1 tbsp ground cumin 1 tbsp ground coriander 2 tbsp rapeseed or olive oil 2 limes, juice and zest 2–4 tsp finely chopped green chilli 2 spring onions, washed, trimmed and finely sliced 20g/¾oz fresh coriander, stalks and leaves, washed, dried and finely chopped 30g/1oz rocket 20g/¾oz pumpkin seeds salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper.Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated.Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes. Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl. Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve. Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper. Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated. Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated. Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes. Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes. Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl. Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl. Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve. Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve. Recipe tips For a faster sweet potato salad, the sweet potato can also be cooked in an air fryer at 160C for 20–30 minutes. To meal prep this salad, box up portions without the rocket and coriander and add them on the day."
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7d427102c2baab22e7f9941f9ee54fbeee315875e8868c2ce9c6fb2d1502d797
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Black and blue burger recipe
An average of 2.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_and_blue_burger_95881_16x9.jpg The black and blue in these homemade steak burgers comes from blue cheese and the black treacle-caramelised bacon. Served in a seeded brioche bun with red onion, pickles and burger sauce, it has a unique, delicate balance of sweet and salty flavours. If you don't have a mincer or a food processor powerful enough to finely chop meat, just buy the best quality steak burgers you can. This recipe is based on the Black and Blue burger served at Dope Burger in Hull. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the burger sauce). 200g/7oz deboned rib steak, cut into chunks200g/7oz deboned short rib steak, cut into chunks2 tsp vegetable oil, for fryingsalt and freshly ground black pepper 200g/7oz deboned rib steak, cut into chunks 200g/7oz deboned short rib steak, cut into chunks 2 tsp vegetable oil, for frying salt and freshly ground black pepper 4 tbsp mayonnaise¼ tsp garlic powder¼ tsp onion powder ½ tsp smoked paprika 4 tbsp mayonnaise ¼ tsp garlic powder ¼ tsp onion powder ½ tsp smoked paprika 4 slices smoked steaky bacon1 tsp soft brown sugar2 tsp maple syrup1 tsp treacle 4 slices smoked steaky bacon 1 tsp soft brown sugar 2 tsp maple syrup 1 tsp treacle 2 slices mild cheddar50g/1¾oz blue cheese, grated 2 seeded brioche buns, split and toasted2 dill pickles, sliced lengthways½ small red onion, sliced French fries, to serve 2 slices mild cheddar 50g/1¾oz blue cheese, grated 2 seeded brioche buns, split and toasted 2 dill pickles, sliced lengthways ½ small red onion, sliced French fries, to serve Method Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up.To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside.Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan.To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through.Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted.To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries. Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up. Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up. To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside. To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside. Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan. Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan. To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through. To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through. Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted. Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted. To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries. To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries.
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"title": "Black and blue burger recipe",
"content": "An average of 2.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_and_blue_burger_95881_16x9.jpg The black and blue in these homemade steak burgers comes from blue cheese and the black treacle-caramelised bacon. Served in a seeded brioche bun with red onion, pickles and burger sauce, it has a unique, delicate balance of sweet and salty flavours. If you don't have a mincer or a food processor powerful enough to finely chop meat, just buy the best quality steak burgers you can. This recipe is based on the Black and Blue burger served at Dope Burger in Hull. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the burger sauce). 200g/7oz deboned rib steak, cut into chunks200g/7oz deboned short rib steak, cut into chunks2 tsp vegetable oil, for fryingsalt and freshly ground black pepper 200g/7oz deboned rib steak, cut into chunks 200g/7oz deboned short rib steak, cut into chunks 2 tsp vegetable oil, for frying salt and freshly ground black pepper 4 tbsp mayonnaise¼ tsp garlic powder¼ tsp onion powder ½ tsp smoked paprika 4 tbsp mayonnaise ¼ tsp garlic powder ¼ tsp onion powder ½ tsp smoked paprika 4 slices smoked steaky bacon1 tsp soft brown sugar2 tsp maple syrup1 tsp treacle 4 slices smoked steaky bacon 1 tsp soft brown sugar 2 tsp maple syrup 1 tsp treacle 2 slices mild cheddar50g/1¾oz blue cheese, grated 2 seeded brioche buns, split and toasted2 dill pickles, sliced lengthways½ small red onion, sliced French fries, to serve 2 slices mild cheddar 50g/1¾oz blue cheese, grated 2 seeded brioche buns, split and toasted 2 dill pickles, sliced lengthways ½ small red onion, sliced French fries, to serve Method Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up.To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside.Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan.To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through.Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted.To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries. Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up. Mince the rib steak and short rib steak using a mincer (or place in a food processor and pulse together). Transfer to a bowl and season with salt and pepper. Shape into two burger patties, pressing down a little to flatten. Put on a plate, cover and transfer to the fridge for at least 1 hour to firm up. To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside. To make the dope sauce, mix all the ingredients together in a small bowl until well combined. Set aside. Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan. Heat a little oil over a medium-high heat in a non-stick frying pan. Add the bacon slices and cook for a minute or two on either side until starting to crisp. Add the sugar, maple syrup and treacle to the pan, reduce the heat and allow to caramelise, turning the bacon slices in the syrup to coat for 1–2 minutes. Remove from the heat and reserve any syrup leftover in the pan. To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through. To cook the burgers, heat a griddle pan over a medium-high heat. Once hot, brush with a little oil and add the burgers. Cook for around 5–6 minutes on each side, or until cooked through. Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted. Top each burger with a slice of cheddar, some blue cheese and 2 slices of bacon. Add a little water to the griddle pan and cover with a closh or lid. Cook for 1–2 minutes until the cheese has melted. To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries. To assemble, arrange the burgers and bacon on the bottom halves of the buns. Top with the sliced pickle and onion. Drizzle with the dope sauce and any reserved syrup. Top with other halves of the buns and serve with fries."
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83e7d9b7945c7dc77fa7d6d3ea79ef11ec1c9a713f8e01893f5295a9dd24e033
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Chicken gyros recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_gyro_22340_16x9.jpg A spiced yoghurt marinade makes this chicken gyros tender and full of flavour. The name gyro comes from the Greek word for ‘turn’: meat is cooked on a vertical spit which turns in front of a heat source. For this version, you don’t need a spit: cook the chicken on a couple of large skewers, and if the weather isn’t looking bright enough for a barbie you can cook it in the oven. 300g/10½oz Greek-style yoghurt4 garlic cloves, crushed or grated6 tbsp olive oil2 lemons, juice only1 tbsp ground coriander1 tbsp dried oregano, plus extra to serve1 tsp sweet smoked paprika1 tsp ground cinnamon¼ tsp cayenne pepper800g/1lb 12oz skinless and boneless chicken thighssea salt and freshly ground black pepper 300g/10½oz Greek-style yoghurt 4 garlic cloves, crushed or grated 6 tbsp olive oil 2 lemons, juice only 1 tbsp ground coriander 1 tbsp dried oregano, plus extra to serve 1 tsp sweet smoked paprika 1 tsp ground cinnamon ¼ tsp cayenne pepper 800g/1lb 12oz skinless and boneless chicken thighs sea salt and freshly ground black pepper 4 pitta breads, warmedtzatzikithinly sliced red onionsliced tomatoespickled chillies1 lemon, cut into wedges 4 pitta breads, warmed tzatziki thinly sliced red onion sliced tomatoes pickled chillies 1 lemon, cut into wedges Method Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper.Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required.Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook. Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly.To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges. Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper. Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper. Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required. Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook. Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook. Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly. Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly. To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges. To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges. Recipe tips To cook in the oven, preheat the oven to 190C/170C Fan/Gas 5. Lay the skewers on a foil-lined roasting tray, drizzle with olive oil and roast for about 1 hour, turning over halfway through, or until cooked through, golden and charred at the edges. Drizzle with olive oil and squeeze over the juice of the second lemon for the last 10 minutes of cooking.
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"title": "Chicken gyros recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_gyro_22340_16x9.jpg A spiced yoghurt marinade makes this chicken gyros tender and full of flavour. The name gyro comes from the Greek word for ‘turn’: meat is cooked on a vertical spit which turns in front of a heat source. For this version, you don’t need a spit: cook the chicken on a couple of large skewers, and if the weather isn’t looking bright enough for a barbie you can cook it in the oven. 300g/10½oz Greek-style yoghurt4 garlic cloves, crushed or grated6 tbsp olive oil2 lemons, juice only1 tbsp ground coriander1 tbsp dried oregano, plus extra to serve1 tsp sweet smoked paprika1 tsp ground cinnamon¼ tsp cayenne pepper800g/1lb 12oz skinless and boneless chicken thighssea salt and freshly ground black pepper 300g/10½oz Greek-style yoghurt 4 garlic cloves, crushed or grated 6 tbsp olive oil 2 lemons, juice only 1 tbsp ground coriander 1 tbsp dried oregano, plus extra to serve 1 tsp sweet smoked paprika 1 tsp ground cinnamon ¼ tsp cayenne pepper 800g/1lb 12oz skinless and boneless chicken thighs sea salt and freshly ground black pepper 4 pitta breads, warmedtzatzikithinly sliced red onionsliced tomatoespickled chillies1 lemon, cut into wedges 4 pitta breads, warmed tzatziki thinly sliced red onion sliced tomatoes pickled chillies 1 lemon, cut into wedges Method Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper.Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required.Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook. Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly.To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges. Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper. Mix together the yoghurt, garlic, olive oil, juice of 1 lemon, all the spices and ½ teaspoon each sea salt and pepper. Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken thighs between two sheets of greaseproof paper (you’ll have to do this in batches) and hit them with a rolling pin or the base of a frying pan until they are all 1cm/½in thick. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. Place the chicken in the marinade and mix together well. Cover and place in the fridge overnight. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required. About half an hour before you want to cook, light a barbecue. Allow the flames to die down and the charcoal to be grey and ashen at the edges. You don't want to burn the chicken, so a nice even heat is required. Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook. Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be stacked tightly enough to keep each other in place but not so compactly they take ages to cook. Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Place the skewers on the barbecue, not too close to the coals, and cook for 45 minutes–1 hour, turning a couple of times. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly. Once the meat is cooked, drizzle with olive oil and squeeze over the juice of the second lemon, then place the gyros closer to the coals for a final 10 minutes so it chars evenly. To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges. To serve, carefully stand the skewers upright on a chopping board and slice the meat onto hot pitta breads. Top with tzatziki, thinly sliced red onion, tomato and a sprinkle of oregano. Add some pickled chilli and serve with lemon wedges. Recipe tips To cook in the oven, preheat the oven to 190C/170C Fan/Gas 5. Lay the skewers on a foil-lined roasting tray, drizzle with olive oil and roast for about 1 hour, turning over halfway through, or until cooked through, golden and charred at the edges. Drizzle with olive oil and squeeze over the juice of the second lemon for the last 10 minutes of cooking."
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Roasted courgettes with garlic yoghurt recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_courgettes_with_85410_16x9.jpg Topped with crunchy pumpkin seeds and mixed with a generous handful of fresh herbs, these warm tender courgettes are nestled onto a bed of cool creamy yoghurt to make an impressive side dish. Although I prefer serving the courgettes warm they are still delicious when allowed to cool to room temperature. 200g/7oz plain Greek yoghurt 2 medium garlic cloves, finely grated salt and pepper 200g/7oz plain Greek yoghurt 2 medium garlic cloves, finely grated salt and pepper 400g/14oz courgettes 2 tbsp olive oil 1 unwaxed lemon, zest and juice 15g/½oz dill, roughly chopped 15g/½oz mint leaves, roughly chopped 400g/14oz courgettes 2 tbsp olive oil 1 unwaxed lemon, zest and juice 15g/½oz dill, roughly chopped 15g/½oz mint leaves, roughly chopped 20g/½oz lightly roasted pumpkin seeds pinch chilli flakes 20g/½oz lightly roasted pumpkin seeds pinch chilli flakes Method For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6.Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6. Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. Recipe tips This would be a great way to serve barbecued courgettes as well.
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"title": "Roasted courgettes with garlic yoghurt recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_courgettes_with_85410_16x9.jpg Topped with crunchy pumpkin seeds and mixed with a generous handful of fresh herbs, these warm tender courgettes are nestled onto a bed of cool creamy yoghurt to make an impressive side dish. Although I prefer serving the courgettes warm they are still delicious when allowed to cool to room temperature. 200g/7oz plain Greek yoghurt 2 medium garlic cloves, finely grated salt and pepper 200g/7oz plain Greek yoghurt 2 medium garlic cloves, finely grated salt and pepper 400g/14oz courgettes 2 tbsp olive oil 1 unwaxed lemon, zest and juice 15g/½oz dill, roughly chopped 15g/½oz mint leaves, roughly chopped 400g/14oz courgettes 2 tbsp olive oil 1 unwaxed lemon, zest and juice 15g/½oz dill, roughly chopped 15g/½oz mint leaves, roughly chopped 20g/½oz lightly roasted pumpkin seeds pinch chilli flakes 20g/½oz lightly roasted pumpkin seeds pinch chilli flakes Method For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6.Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6. For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6. Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Spread out into a single layer and roast for 20–30 minutes until lightly golden and cooked through. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve. Recipe tips This would be a great way to serve barbecued courgettes as well."
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Crunchy salad with prawns and ginger recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchy_salad_with_24543_16x9.jpg Full of flavour, colour and crunch this high protein prawn salad can be made in advance and all mixed together just before serving. Perfect for packed lunches. Each serving provides 503 kcal, 33.7g protein, 26g carbohydrate (of which 24g sugars), 26.8g fat (of which 11.2g saturates), 11.4g fibre and 4.58g salt. 20g/¾oz fresh root ginger, peeled and finely grated2 limes, juice and zest2 tbsp soy sauce 1 tbsp runny honey 4 tbsp crunchy peanut butter 20g/¾oz fresh root ginger, peeled and finely grated 2 limes, juice and zest 2 tbsp soy sauce 1 tbsp runny honey 4 tbsp crunchy peanut butter 30g/1oz desiccated coconut 100g/3½oz red or white cabbage, very thinly sliced 1 medium carrot (approx. 100g/3½oz), grated 1 red pepper, seeds and core removed then thinly sliced ¼ cucumber (approx. 100g/3½oz), thinly sliced3 spring onions, thinly sliced 30g/1oz fresh coriander, stalks finely chopped, leaves roughly chopped20g/¾oz fresh mint leaves, leaves picked and roughly chopped 200–250g/7–9oz cooked and peeled prawns 30g/1oz desiccated coconut 100g/3½oz red or white cabbage, very thinly sliced 1 medium carrot (approx. 100g/3½oz), grated 1 red pepper, seeds and core removed then thinly sliced ¼ cucumber (approx. 100g/3½oz), thinly sliced 3 spring onions, thinly sliced 30g/1oz fresh coriander, stalks finely chopped, leaves roughly chopped 20g/¾oz fresh mint leaves, leaves picked and roughly chopped 200–250g/7–9oz cooked and peeled prawns Method To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside.To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside.Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve. To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside. To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside. To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside. To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve.
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"title": "Crunchy salad with prawns and ginger recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchy_salad_with_24543_16x9.jpg Full of flavour, colour and crunch this high protein prawn salad can be made in advance and all mixed together just before serving. Perfect for packed lunches. Each serving provides 503 kcal, 33.7g protein, 26g carbohydrate (of which 24g sugars), 26.8g fat (of which 11.2g saturates), 11.4g fibre and 4.58g salt. 20g/¾oz fresh root ginger, peeled and finely grated2 limes, juice and zest2 tbsp soy sauce 1 tbsp runny honey 4 tbsp crunchy peanut butter 20g/¾oz fresh root ginger, peeled and finely grated 2 limes, juice and zest 2 tbsp soy sauce 1 tbsp runny honey 4 tbsp crunchy peanut butter 30g/1oz desiccated coconut 100g/3½oz red or white cabbage, very thinly sliced 1 medium carrot (approx. 100g/3½oz), grated 1 red pepper, seeds and core removed then thinly sliced ¼ cucumber (approx. 100g/3½oz), thinly sliced3 spring onions, thinly sliced 30g/1oz fresh coriander, stalks finely chopped, leaves roughly chopped20g/¾oz fresh mint leaves, leaves picked and roughly chopped 200–250g/7–9oz cooked and peeled prawns 30g/1oz desiccated coconut 100g/3½oz red or white cabbage, very thinly sliced 1 medium carrot (approx. 100g/3½oz), grated 1 red pepper, seeds and core removed then thinly sliced ¼ cucumber (approx. 100g/3½oz), thinly sliced 3 spring onions, thinly sliced 30g/1oz fresh coriander, stalks finely chopped, leaves roughly chopped 20g/¾oz fresh mint leaves, leaves picked and roughly chopped 200–250g/7–9oz cooked and peeled prawns Method To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside.To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside.Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve. To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside. To make the dressing, place the grated ginger in a large mixing bowl. Whisk in the lime juice and zest, soy sauce, honey and peanut butter. Set aside. To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside. To make the salad, place a small frying pan on a low heat then add the coconut and gently toast for 3–5 minutes, until lightly browned. Tip into a small bowl and set aside. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Place the cabbage, carrot, pepper, cucumber and spring onion on top of the dressing, but don’t mix. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day. Add the herbs to the bowl and place the prawns on top. This can now be covered and kept in the fridge for up to a day. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve. When ready to eat, sprinkle over the toasted coconut and mix well. Pile into bowls and serve."
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Healthy tandoori chicken kebabs recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_tandoori_chicken_64310_16x9.jpg This easy and healthy recipe shows you how to whip up your own chicken kebabs in no time. For this recipe you will need 8 metal skewers. Each serving provides 413 kcal, 51g protein, 37g carbohydrate (of which 9g sugars), 4.5g fat (of which 1g saturates), 9g fibre and 1.1g salt. 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks200ml/7fl oz fat-free Greek-style yoghurt2 tbsp tandoori curry powder or medium curry powder1 tsp grated garlic1 tsp grated fresh root ginger1 lime, juice only4 tomatoes, quartered chopped cucumber, mint and red onion salad, to serve wholemeal chappatis or pitta bread, to serve 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks 200ml/7fl oz fat-free Greek-style yoghurt 2 tbsp tandoori curry powder or medium curry powder 1 tsp grated garlic 1 tsp grated fresh root ginger 1 lime, juice only 4 tomatoes, quartered chopped cucumber, mint and red onion salad, to serve wholemeal chappatis or pitta bread, to serve Method Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well.Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through.Serve with the chopped cucumber, mint and red onion salad and pitta bread. Preheat the grill to high. Put the chicken in a large bowl. Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well. Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Serve with the chopped cucumber, mint and red onion salad and pitta bread. Serve with the chopped cucumber, mint and red onion salad and pitta bread.
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"title": "Healthy tandoori chicken kebabs recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_tandoori_chicken_64310_16x9.jpg This easy and healthy recipe shows you how to whip up your own chicken kebabs in no time. For this recipe you will need 8 metal skewers. Each serving provides 413 kcal, 51g protein, 37g carbohydrate (of which 9g sugars), 4.5g fat (of which 1g saturates), 9g fibre and 1.1g salt. 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks200ml/7fl oz fat-free Greek-style yoghurt2 tbsp tandoori curry powder or medium curry powder1 tsp grated garlic1 tsp grated fresh root ginger1 lime, juice only4 tomatoes, quartered chopped cucumber, mint and red onion salad, to serve wholemeal chappatis or pitta bread, to serve 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks 200ml/7fl oz fat-free Greek-style yoghurt 2 tbsp tandoori curry powder or medium curry powder 1 tsp grated garlic 1 tsp grated fresh root ginger 1 lime, juice only 4 tomatoes, quartered chopped cucumber, mint and red onion salad, to serve wholemeal chappatis or pitta bread, to serve Method Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well.Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through.Serve with the chopped cucumber, mint and red onion salad and pitta bread. Preheat the grill to high. Put the chicken in a large bowl. Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well. Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Serve with the chopped cucumber, mint and red onion salad and pitta bread. Serve with the chopped cucumber, mint and red onion salad and pitta bread."
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Barbecued sweetcorn ribs with plantain hummus recipe
An average of 5.0 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecued_sweetcorn_ribs_81012_16x9.jpg Sweetcorn is a must for a summer barbecue. Sweetcorn ribs have the wow factor and are easy to eat. The dips add flavour and colour, and can be prepared (or bought) in advance. Fingerlicious. 8 corn on the cobsolive oil, for coatingbutter, for basting 8 corn on the cobs olive oil, for coating butter, for basting 1 tbsp smoked paprika1 tbsp ground cinnamon ½ tbsp ground cumin 1 tbsp smoked paprika 1 tbsp ground cinnamon ½ tbsp ground cumin 3 ripe plantains3 tbsp dark tahini½ x 400g tin chickpeas, drained ½–1 roasted Scotch bonnet chilli (see Tip), seeds removed1 garlic clove, crushed1–2 tbsp olive oilsalt and freshly ground black pepperroasted cashew nuts (optional) 3 ripe plantains 3 tbsp dark tahini ½ x 400g tin chickpeas, drained ½–1 roasted Scotch bonnet chilli (see Tip), seeds removed 1 garlic clove, crushed 1–2 tbsp olive oil salt and freshly ground black pepper roasted cashew nuts (optional) spicy tomato salsaavocado mashed with mayo and pesto, topped with Parmesan shavings spicy tomato salsa avocado mashed with mayo and pesto, topped with Parmesan shavings Method Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white.To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6.Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar.Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool.Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Mix together the ingredients for the spice seasoning.Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning.Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred.To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6. To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6. Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar. Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar. Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool. Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool. Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Mix together the ingredients for the spice seasoning. Mix together the ingredients for the spice seasoning. Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning. Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning. Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred. Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred. To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. Recipe tips When roasting vegetables, such as tomatoes and peppers for a salsa, you can add a Scotch bonnet chilli to the roasting tin and roast for about 20 minutes until the skin begins to blacken. Store in a container in the fridge for up to 3 days. You can buy roasted blackened plantains from African and Asian shops. You could serve a mix of ribs and mini corn cobs: cut four of the cobs in half widthways to make chunky half cobs. You can simmer them for 5 minutes before putting them on the barbecue to help them cook more quickly, or simply barbecue them, coated in the spice seasoning, for about 10 minutes, turning occasionally, until nicely charred on all sides.
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"title": "Barbecued sweetcorn ribs with plantain hummus recipe",
"content": "An average of 5.0 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecued_sweetcorn_ribs_81012_16x9.jpg Sweetcorn is a must for a summer barbecue. Sweetcorn ribs have the wow factor and are easy to eat. The dips add flavour and colour, and can be prepared (or bought) in advance. Fingerlicious. 8 corn on the cobsolive oil, for coatingbutter, for basting 8 corn on the cobs olive oil, for coating butter, for basting 1 tbsp smoked paprika1 tbsp ground cinnamon ½ tbsp ground cumin 1 tbsp smoked paprika 1 tbsp ground cinnamon ½ tbsp ground cumin 3 ripe plantains3 tbsp dark tahini½ x 400g tin chickpeas, drained ½–1 roasted Scotch bonnet chilli (see Tip), seeds removed1 garlic clove, crushed1–2 tbsp olive oilsalt and freshly ground black pepperroasted cashew nuts (optional) 3 ripe plantains 3 tbsp dark tahini ½ x 400g tin chickpeas, drained ½–1 roasted Scotch bonnet chilli (see Tip), seeds removed 1 garlic clove, crushed 1–2 tbsp olive oil salt and freshly ground black pepper roasted cashew nuts (optional) spicy tomato salsaavocado mashed with mayo and pesto, topped with Parmesan shavings spicy tomato salsa avocado mashed with mayo and pesto, topped with Parmesan shavings Method Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white.To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6.Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar.Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool.Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Mix together the ingredients for the spice seasoning.Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning.Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred.To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6. To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6. Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar. Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar. Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool. Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool. Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Mix together the ingredients for the spice seasoning. Mix together the ingredients for the spice seasoning. Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning. Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning. Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred. Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred. To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. Recipe tips When roasting vegetables, such as tomatoes and peppers for a salsa, you can add a Scotch bonnet chilli to the roasting tin and roast for about 20 minutes until the skin begins to blacken. Store in a container in the fridge for up to 3 days. You can buy roasted blackened plantains from African and Asian shops. You could serve a mix of ribs and mini corn cobs: cut four of the cobs in half widthways to make chunky half cobs. You can simmer them for 5 minutes before putting them on the barbecue to help them cook more quickly, or simply barbecue them, coated in the spice seasoning, for about 10 minutes, turning occasionally, until nicely charred on all sides."
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Griddled vegetables with feta and couscous recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_vegetables_with_69167_16x9.jpg An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt. 2 red onions, thickly sliced 2 courgettes, thickly sliced1 aubergine, halved and thickly sliced1 red and 1 yellow pepper, thickly sliced 4 tbsp olive oilsalt and freshly ground black pepper 2 red onions, thickly sliced 2 courgettes, thickly sliced 1 aubergine, halved and thickly sliced 1 red and 1 yellow pepper, thickly sliced 4 tbsp olive oil salt and freshly ground black pepper 300g/10½oz couscous300ml/10fl oz hot vegetable stock 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped coriander 1 tbsp balsamic vinegar200g/7oz feta, crumbled1 red chilli, deseeded and finely chopped 300g/10½oz couscous 300ml/10fl oz hot vegetable stock 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped coriander 1 tbsp balsamic vinegar 200g/7oz feta, crumbled 1 red chilli, deseeded and finely chopped Method Heat a griddle pan over a high heat or prepare your barbecue until medium hot.Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well.Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender.Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve. Heat a griddle pan over a high heat or prepare your barbecue until medium hot. Heat a griddle pan over a high heat or prepare your barbecue until medium hot. Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well. Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well. Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender. Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve. Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve.
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"title": "Griddled vegetables with feta and couscous recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_vegetables_with_69167_16x9.jpg An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt. 2 red onions, thickly sliced 2 courgettes, thickly sliced1 aubergine, halved and thickly sliced1 red and 1 yellow pepper, thickly sliced 4 tbsp olive oilsalt and freshly ground black pepper 2 red onions, thickly sliced 2 courgettes, thickly sliced 1 aubergine, halved and thickly sliced 1 red and 1 yellow pepper, thickly sliced 4 tbsp olive oil salt and freshly ground black pepper 300g/10½oz couscous300ml/10fl oz hot vegetable stock 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped coriander 1 tbsp balsamic vinegar200g/7oz feta, crumbled1 red chilli, deseeded and finely chopped 300g/10½oz couscous 300ml/10fl oz hot vegetable stock 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped coriander 1 tbsp balsamic vinegar 200g/7oz feta, crumbled 1 red chilli, deseeded and finely chopped Method Heat a griddle pan over a high heat or prepare your barbecue until medium hot.Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well.Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender.Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve. Heat a griddle pan over a high heat or prepare your barbecue until medium hot. Heat a griddle pan over a high heat or prepare your barbecue until medium hot. Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well. Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well. Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender. Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve. Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve."
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Salmon traybake recipe
An average of 4.7 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_salmon_00289_16x9.jpg This delicious salmon traybake takes less than an hour from start to finish – and as it's a traybake most of that is letting the oven work its magic. Switch the veggies depending on what’s in season, add some French beans, sliced fennel or courgettes if you prefer. 650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks2–3 tbsp olive oil1 large garlic clove, sliced6 spring onions, trimmed and cut into 3cm/1¼in lengths200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths8 asparagus spears, trimmed and cut into 5cm/2in lengths12 cherry tomatoes4 x 150g/5½oz salmon fillets2 tbsp finely chopped fresh flatleaf parsley1 tbsp chopped fresh dill2 tbsp capers, chopped3 tbsp extra virgin olive oil½ unwaxed lemon, zest and juice onlysalt and freshly ground black pepper 650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks 2–3 tbsp olive oil 1 large garlic clove, sliced 6 spring onions, trimmed and cut into 3cm/1¼in lengths 200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths 8 asparagus spears, trimmed and cut into 5cm/2in lengths 12 cherry tomatoes 4 x 150g/5½oz salmon fillets 2 tbsp finely chopped fresh flatleaf parsley 1 tbsp chopped fresh dill 2 tbsp capers, chopped 3 tbsp extra virgin olive oil ½ unwaxed lemon, zest and juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes a large roasting tray. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes. Remove the tray from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Make four spaces among the vegetables, and nestle one salmon fillet in each space. Season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender.Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Drizzle the herby dressing over the salmon and vegetables and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes a large roasting tray. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes. Put the potatoes a large roasting tray. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes. Remove the tray from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Remove the tray from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Make four spaces among the vegetables, and nestle one salmon fillet in each space. Season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender. Make four spaces among the vegetables, and nestle one salmon fillet in each space. Season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender. Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Drizzle the herby dressing over the salmon and vegetables and serve. Drizzle the herby dressing over the salmon and vegetables and serve. Recipe tips Make sure you use a big roasting tray (if it's too small the potatoes won't crisp up).
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"title": "Salmon traybake recipe",
"content": "An average of 4.7 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_salmon_00289_16x9.jpg This delicious salmon traybake takes less than an hour from start to finish – and as it's a traybake most of that is letting the oven work its magic. Switch the veggies depending on what’s in season, add some French beans, sliced fennel or courgettes if you prefer. 650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks2–3 tbsp olive oil1 large garlic clove, sliced6 spring onions, trimmed and cut into 3cm/1¼in lengths200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths8 asparagus spears, trimmed and cut into 5cm/2in lengths12 cherry tomatoes4 x 150g/5½oz salmon fillets2 tbsp finely chopped fresh flatleaf parsley1 tbsp chopped fresh dill2 tbsp capers, chopped3 tbsp extra virgin olive oil½ unwaxed lemon, zest and juice onlysalt and freshly ground black pepper 650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks 2–3 tbsp olive oil 1 large garlic clove, sliced 6 spring onions, trimmed and cut into 3cm/1¼in lengths 200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths 8 asparagus spears, trimmed and cut into 5cm/2in lengths 12 cherry tomatoes 4 x 150g/5½oz salmon fillets 2 tbsp finely chopped fresh flatleaf parsley 1 tbsp chopped fresh dill 2 tbsp capers, chopped 3 tbsp extra virgin olive oil ½ unwaxed lemon, zest and juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the potatoes a large roasting tray. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes. Remove the tray from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Make four spaces among the vegetables, and nestle one salmon fillet in each space. Season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender.Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Drizzle the herby dressing over the salmon and vegetables and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes a large roasting tray. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes. Put the potatoes a large roasting tray. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes. Remove the tray from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Remove the tray from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Make four spaces among the vegetables, and nestle one salmon fillet in each space. Season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender. Make four spaces among the vegetables, and nestle one salmon fillet in each space. Season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender. Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl. Season with salt and pepper. Drizzle the herby dressing over the salmon and vegetables and serve. Drizzle the herby dressing over the salmon and vegetables and serve. Recipe tips Make sure you use a big roasting tray (if it's too small the potatoes won't crisp up)."
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Crispy chickpeas on green toast recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chickpeas_on_03740_16x9.jpg You get a double legume hit with this easy breakfast recipe. Tahini is a wonderfully rich source of calcium and protein. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work like dill, coriander or chives. 400g tin chickpeas1 tbsp za'atar1 tbsp olive oil150g/5oz peas (fresh or defrosted from frozen)4 tbsp tahini2 tbsp nutritional yeast1 lemon, grated zest and juice4 slices of sourdough bread, toastedsmall bunch fresh parsley, finely choppedhandful pea shoots, roughly chopped (optional) 400g tin chickpeas 1 tbsp za'atar 1 tbsp olive oil 150g/5oz peas (fresh or defrosted from frozen) 4 tbsp tahini 2 tbsp nutritional yeast 1 lemon, grated zest and juice 4 slices of sourdough bread, toasted small bunch fresh parsley, finely chopped handful pea shoots, roughly chopped (optional) Method Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.)Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper.Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy.Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste.Add more water if needed to help it blend properly.Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest.Finish with the chopped parsley and pea shoots, if using. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.) Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.) Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper. Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper. Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy. Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste. Add more water if needed to help it blend properly. Add more water if needed to help it blend properly. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest. Finish with the chopped parsley and pea shoots, if using. Finish with the chopped parsley and pea shoots, if using.
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"delivery_version": "v1.0",
"title": "Crispy chickpeas on green toast 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/crispy_chickpeas_on_03740_16x9.jpg You get a double legume hit with this easy breakfast recipe. Tahini is a wonderfully rich source of calcium and protein. This is a glorious combination that works exceptionally well to change up beans on toast. Any soft herbs will work like dill, coriander or chives. 400g tin chickpeas1 tbsp za'atar1 tbsp olive oil150g/5oz peas (fresh or defrosted from frozen)4 tbsp tahini2 tbsp nutritional yeast1 lemon, grated zest and juice4 slices of sourdough bread, toastedsmall bunch fresh parsley, finely choppedhandful pea shoots, roughly chopped (optional) 400g tin chickpeas 1 tbsp za'atar 1 tbsp olive oil 150g/5oz peas (fresh or defrosted from frozen) 4 tbsp tahini 2 tbsp nutritional yeast 1 lemon, grated zest and juice 4 slices of sourdough bread, toasted small bunch fresh parsley, finely chopped handful pea shoots, roughly chopped (optional) Method Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.)Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper.Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy.Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste.Add more water if needed to help it blend properly.Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest.Finish with the chopped parsley and pea shoots, if using. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.) Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. (You can also heat an air fryer to 190C.) Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper. Spread out the chickpeas onto the lined baking tray and dry thoroughly with kitchen paper. Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy. Add the za'atar, olive oil and some salt and pepper. Mix thoroughly with your hands and bake or air fry for 15–20 minutes, or until crispy. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste. Meanwhile, blend the peas, 2 tablespoons of the tahini, the nutritional yeast, lemon juice, a pinch of salt and a splash of hot water in a small blender into a smooth green paste. Add more water if needed to help it blend properly. Add more water if needed to help it blend properly. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest. Spread onto the toasted sourdough, top with the crispy chickpeas, remaining tahini, a sprinkle of za'atar and the lemon zest. Finish with the chopped parsley and pea shoots, if using. Finish with the chopped parsley and pea shoots, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
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